These are some great tasting, finger-lickin' ribs! Boil 'em and then grill 'em (or you may finish them in the oven, if you prefer), then serve 'em with extra Q sauce for dipping. Simple and easy recipe, with NO heating up of the kitchen from a hot oven, which is an added bonus especially in the hot summertime. Recipe is from my Southern born and raised sis-in-law, Patricia Ellen. Thought I'd share with y'all, I hope you enjoy. Serve with some corn bread or buttered rolls, beans and slaw.
- 2 1⁄2-3 lbs boneless beef ribs (or pork)
- 16 ounces barbecue sauce (I use a bottle of Hunt's Original or Hickory Brown Sugar)
- Place the ribs in an 8-quart stockpot. Add enough water to cover ribs. Mix in about 1 cup barbecue sauce to the water.
- Cover, and bring to a boil.
- Reduce heat. Simmer covered for 2 hours, until ribs are tender.
- Preheat grill to medium.
- Remove ribs from water and place in a large bowl. Drench the ribs in additional barbecue sauce.
- Transfer ribs to preheated grill. Close grill lid. Grill for 10 to 20 minutes, basting generously with barbecue sauce & turning often (every 2 minutes). (Note: be careful not to overcook the ribs, as they will dry out).
- Note: if you prefer, you may finish the ribs in a 350F oven, instead of the grill.
- Serve with additional sauce, if desired. Good with corn bread or buttered rolls, beans and slaw.
I will never cook my boneless country style pork ribs any other way!!! I only boiled mine for an hour and a half, but I only had 3 ribs in the pot also... I added bbq sauce, onion powder, garlic powder, salt, pepper, and minced garlic to the water. When I took them out of water, they nearly fell apart! I put them in a glass pan, basted them with bbq sauce, and put them in a 375 oven for about 8 minutes, then put the broiler on just long enough to carmelize the sauce a tiny bit (3-5 minutes or so). These were DELICIOUS!!! Thanks for the recipe :) P.S. My grill didnt have any propane, otherwise I would have cooked them that way.. I could only imagine how delectable these would have tasted that way!
Sorry it took me so long to get back with a review. Okay the first time we did this, we did it as directed boiling the ribs. Yes the ribs were tender, but a lot of great flavor was also removed with the boiling method. Next time, I baked them covered at 250 degree Fahrenheit oven for 2 hours and then finished on the grill. The low and slow baking kept a lot more flavor. I thinking the only thing boiling accomplishes is making them tender.
This is a fabulous recipe, however, a chef's nightmare. NEVER boil the ribs, they can be baked for a few hours a a low temp, but never boil. Any chef worth their salt and ANY Rib shack owner would tell you the same thing. Never boil. Flavor in meats come from the fats, and boiling remove the fats , hence removing flavor, so most of what you are tasting is seasonings and bbq sauce, not the meat itself. Do you boil a good rib eye steak? NEVER