What can I have with BBQ ribs?

Sifter22 · 01-02-2012, 17:55

So got some of those Morrisons BBQ rib things. There is an option to microwave them but don't want to take the easy way. Seen as you cook them for 35-40 mins in a pot thing thought I should make something nice out of them. Any ideas?

degsyhufc · 01-02-2012, 18:54

I had ribs last week. Cook them and eat off the bone with your fingers.

Had them with roasted chicken wings in bbq sauce, deep fried chicken wings in buffalo wing sauce and blue cheese dressing, corn on the cob, coleslaw, jacket spud and pitta bread.

LaChatteGitane · 01-02-2012, 18:57

Ribs always need coleslaw

HazzaGrazza · 01-02-2012, 18:57

I usually have them with corn on the cob & sweet potato wedges / cajun potato wedges.

feelsolucky · 01-02-2012, 19:02

Savoury rice, spicy cous cous, Jacket spuds, corn on the cob, tomato & red onion salad, nom

Sifter22 · 01-02-2012, 21:24

Do you always have to cook them covered?

HazzaGrazza · 01-02-2012, 21:31

Depends? If I make my own ribs I usually slow cook, covered in foil so they are tender and then whack up the heat for the last 20 mins or so, whilst still basting to get a nice finish.

Sifter22 · 01-02-2012, 21:33

Hmmm, might do it the foil way then. Cheers

degsyhufc · 01-02-2012, 22:03

My mates recipe.
Spice them, grill them, cover them, cook them - slowly
http://www.degs.co.uk/wordpress/archives/205 (note temps are in farenheit)

I've cooked them several times and next time will only cook for 2 hours as longer than that they are falling apart. You could eat the bones!.

Maybe even 1h 30m. I guess it also depends on the size & quality of the ribs.

Clank007 · 02-02-2012, 12:31

Quote:

Originally Posted by degsyhufc

Spice them, grill them, cover them, cook them

I thought that was going to be followed by "Birds Eye Potato Waaaaafles...waffly versatile Bee boop"

Specktater · 02-02-2012, 17:40

I do them in the slow cooker for as long and low as I can, then under grill for last few mins to get crispy/browned - I've tried loads of ways in the past, but that method is a winner in this household.

I serve with wedges and green salad or tattie salad and veg kebab skewers or roasted stuffed peppers (stuffed with rice) depending how we're feeling.

Sifter22 · 02-02-2012, 17:55

Thing is, this will be only for me. Nobody else really likes them lol

dean wells · 02-02-2012, 20:33

chicken ?

Flying Dagger · 03-02-2012, 15:29

Cook them slower and longer than the packet says

dragonrapide · 03-02-2012, 15:57

Thats funny, we are having them tonight. We buy a sticky rib sauce to put over them for the last half hour, but we cook them first for at least an hour and a half on a low light. Then put the sauce over them for the last half hour on a higher heat. We use those throw away foil dishes to save on the washing up and cover them with tin foil during the initial slow cooking, uncovering them once the sauce is on.

We are rather naughty and have chips with them. You can soak up the extra sauce on your plate with the chips. I am ashamed to say that I also enjoy going round the dish with a piece of bread too. I dont deserve to be a size 20!

c4rv · 03-02-2012, 16:04

I've noticed in the US, that many recipes call for boiling them first before being glazed and put in the oven ? I have to say that I have never done that.

As for side, I like them with coleslaw, corn on the cob and mash potatoes.

JulesF · 03-02-2012, 17:08

Quote:

Originally Posted by c4rv

I've noticed in the US, that many recipes call for boiling them first before being glazed and put in the oven ? I have to say that I have never done that.

As for side, I like them with coleslaw, corn on the cob and mash potatoes.

I've done that before, and then finished them off on the barbeque. They were nice and tender, but I prefer long slow cooking in the oven.

Bunny82 · 03-02-2012, 18:35

Quote:

Originally Posted by c4rv

I've noticed in the US, that many recipes call for boiling them first before being glazed and put in the oven ? I have to say that I have never done that.

Kinda the same idea but my idea doesn't lose any precious porky juice:

Put them in a roasting tray with your sauce of choice then add a splash or two of water. Cover tightly with foil and cook long and low then take the foil off and whack the heat up.

You should be left with enough sloppy, yet slightly caramelised, sauce ripe for getting all over your face and fingers, haha.

Damn this pesky diet!

degsyhufc · 03-02-2012, 18:47

Quote:

Originally Posted by c4rv

I've noticed in the US, that many recipes call for boiling them first before being glazed and put in the oven ? I have to say that I have never done that.

As for side, I like them with coleslaw, corn on the cob and mash potatoes.

I've heard a bbq pro say that if it's boiled then it's not bbq. Then again, he did have a massive smoker to use and not just a bog standard kitchen.

degsyhufc · 06-02-2012, 17:02

Quote:

Originally Posted by degsyhufc

My mates recipe.
Spice them, grill them, cover them, cook them - slowly
http://www.degs.co.uk/wordpress/archives/205 (note temps are in farenheit)

I've cooked them several times and next time will only cook for 2 hours as longer than that they are falling apart. You could eat the bones!.

Maybe even 1h 30m. I guess it also depends on the size & quality of the ribs.

Ribs done using that method. They were falling apart.
https://picasaweb.google.com/lh/phot...eat=directlink
https://picasaweb.google.com/lh/phot...eat=directlink

JulesF · 06-02-2012, 17:22

Quote:

Originally Posted by degsyhufc

Ribs done using that method. They were falling apart.
https://picasaweb.google.com/lh/phot...eat=directlink
https://picasaweb.google.com/lh/phot...eat=directlink

Everything on that plate looks so yummy!

mariets · 06-02-2012, 22:22

I roast the ribs on high for 20 mins, turning them a few times.

Drain off the fat, add sauce and cover with foil. Roast at 150 for another hour, removing the foil to turn.

When the meat is tender I remove the foil, turn the oven up to 200 and turn them every 5 mins, basting with sauce until they're lightly charred and sticky. Perfect.

01-02-2012, 17:55	#1
Sifter22 Forum Member Join Date: Nov 2011 Posts: 6,403	What can I have with BBQ ribs? So got some of those Morrisons BBQ rib things. There is an option to microwave them but don't want to take the easy way. Seen as you cook them for 35-40 mins in a pot thing thought I should make something nice out of them. Any ideas?

01-02-2012, 18:54	#2
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	I had ribs last week. Cook them and eat off the bone with your fingers. Had them with roasted chicken wings in bbq sauce, deep fried chicken wings in buffalo wing sauce and blue cheese dressing, corn on the cob, coleslaw, jacket spud and pitta bread.

01-02-2012, 18:57	#3
LaChatteGitane Forum Member Join Date: Mar 2006 Location: stirring the cauldron Posts: 3,957	Ribs always need coleslaw

01-02-2012, 18:57	#4
HazzaGrazza Forum Member Join Date: Feb 2009 Posts: 1,412	I usually have them with corn on the cob & sweet potato wedges / cajun potato wedges.

01-02-2012, 19:02	#5
feelsolucky Forum Member Join Date: Aug 2004 Posts: 9,976	Savoury rice, spicy cous cous, Jacket spuds, corn on the cob, tomato & red onion salad, nom

01-02-2012, 21:24	#6
Sifter22 Forum Member Join Date: Nov 2011 Posts: 6,403	Do you always have to cook them covered?

01-02-2012, 21:31	#7
HazzaGrazza Forum Member Join Date: Feb 2009 Posts: 1,412	Depends? If I make my own ribs I usually slow cook, covered in foil so they are tender and then whack up the heat for the last 20 mins or so, whilst still basting to get a nice finish.

01-02-2012, 21:33	#8
Sifter22 Forum Member Join Date: Nov 2011 Posts: 6,403	Hmmm, might do it the foil way then. Cheers

01-02-2012, 22:03	#9
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	My mates recipe. Spice them, grill them, cover them, cook them - slowly http://www.degs.co.uk/wordpress/archives/205 (note temps are in farenheit) I've cooked them several times and next time will only cook for 2 hours as longer than that they are falling apart. You could eat the bones!. Maybe even 1h 30m. I guess it also depends on the size & quality of the ribs.

02-02-2012, 12:31	#10
Clank007 Forum Member Join Date: Jun 2006 Posts: 2,680	Quote: Originally Posted by degsyhufc Spice them, grill them, cover them, cook them I thought that was going to be followed by "Birds Eye Potato Waaaaafles...waffly versatile Bee boop"

02-02-2012, 17:40	#11
Specktater Forum Member Join Date: Jul 2005 Location: Scotland Posts: 7,801	I do them in the slow cooker for as long and low as I can, then under grill for last few mins to get crispy/browned - I've tried loads of ways in the past, but that method is a winner in this household. I serve with wedges and green salad or tattie salad and veg kebab skewers or roasted stuffed peppers (stuffed with rice) depending how we're feeling.

02-02-2012, 20:33	#13
dean wells Inactive Member Join Date: Dec 2010 Posts: 856	chicken ?

02-02-2012, 17:55	#12
Sifter22 Forum Member Join Date: Nov 2011 Posts: 6,403	Thing is, this will be only for me. Nobody else really likes them lol

03-02-2012, 15:29	#14
Flying Dagger Forum Member Join Date: Nov 2008 Location: Up North Posts: 1,359	Cook them slower and longer than the packet says

03-02-2012, 15:57	#15
dragonrapide Forum Member Join Date: Jan 2008 Location: shoreham-by-sea Posts: 827	Thats funny, we are having them tonight. We buy a sticky rib sauce to put over them for the last half hour, but we cook them first for at least an hour and a half on a low light. Then put the sauce over them for the last half hour on a higher heat. We use those throw away foil dishes to save on the washing up and cover them with tin foil during the initial slow cooking, uncovering them once the sauce is on. We are rather naughty and have chips with them. You can soak up the extra sauce on your plate with the chips. I am ashamed to say that I also enjoy going round the dish with a piece of bread too. I dont deserve to be a size 20!

03-02-2012, 16:04	#16
c4rv Forum Member Join Date: Aug 2010 Location: Essex Posts: 16,218	I've noticed in the US, that many recipes call for boiling them first before being glazed and put in the oven ? I have to say that I have never done that. As for side, I like them with coleslaw, corn on the cob and mash potatoes.

03-02-2012, 17:08	#17
JulesF Forum Member Join Date: Aug 2009 Posts: 5,103	Quote: Originally Posted by c4rv I've noticed in the US, that many recipes call for boiling them first before being glazed and put in the oven ? I have to say that I have never done that. As for side, I like them with coleslaw, corn on the cob and mash potatoes. I've done that before, and then finished them off on the barbeque. They were nice and tender, but I prefer long slow cooking in the oven.

03-02-2012, 18:35	#18
Bunny82 Forum Member Join Date: Jan 2008 Location: The south Posts: 452	Quote: Originally Posted by c4rv I've noticed in the US, that many recipes call for boiling them first before being glazed and put in the oven ? I have to say that I have never done that. Kinda the same idea but my idea doesn't lose any precious porky juice: Put them in a roasting tray with your sauce of choice then add a splash or two of water. Cover tightly with foil and cook long and low then take the foil off and whack the heat up. You should be left with enough sloppy, yet slightly caramelised, sauce ripe for getting all over your face and fingers, haha. Damn this pesky diet!

03-02-2012, 18:47	#19
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: Originally Posted by c4rv I've noticed in the US, that many recipes call for boiling them first before being glazed and put in the oven ? I have to say that I have never done that. As for side, I like them with coleslaw, corn on the cob and mash potatoes. I've heard a bbq pro say that if it's boiled then it's not bbq. Then again, he did have a massive smoker to use and not just a bog standard kitchen.

06-02-2012, 17:02	#20
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: Originally Posted by degsyhufc My mates recipe. Spice them, grill them, cover them, cook them - slowly http://www.degs.co.uk/wordpress/archives/205 (note temps are in farenheit) I've cooked them several times and next time will only cook for 2 hours as longer than that they are falling apart. You could eat the bones!. Maybe even 1h 30m. I guess it also depends on the size & quality of the ribs. Ribs done using that method. They were falling apart. https://picasaweb.google.com/lh/phot...eat=directlink https://picasaweb.google.com/lh/phot...eat=directlink

06-02-2012, 17:22	#21
JulesF Forum Member Join Date: Aug 2009 Posts: 5,103	Quote: Originally Posted by degsyhufc Ribs done using that method. They were falling apart. https://picasaweb.google.com/lh/phot...eat=directlink https://picasaweb.google.com/lh/phot...eat=directlink Everything on that plate looks so yummy!

06-02-2012, 22:22	#22
mariets Forum Member Join Date: Dec 2008 Posts: 1,216	I roast the ribs on high for 20 mins, turning them a few times. Drain off the fat, add sauce and cover with foil. Roast at 150 for another hour, removing the foil to turn. When the meat is tender I remove the foil, turn the oven up to 200 and turn them every 5 mins, basting with sauce until they're lightly charred and sticky. Perfect.

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What can I have with BBQ ribs?