Team Sergeant's Baby Back Ribs

**Roguish Lawyer** · 07-02-2006, 19:35

I couldn't find the recipe here (I'm going to make them shortly), so I'm stealing it from the original site of posting for ease of reference. (Post below is by TS, not me.)

I have had the pleasure of sampling these, and they are fantastic.

2-6 Racks of (very meaty) Ribs
Kraft BBQ sauce (one bottle per rack)
Tabasco to taste
Grilling Tongs and Grill
Long BBQ sauce brush.
Six pack of beer on ice.

Start with the best BBR (Baby Back Ribs) you can find. Nice big racks.

Purchase Kraft BBQ sauce, I know its Kraft BBQ sauce but it’s how it’s grilled that makes it great.

Heat oven to 180 degrees, not one degree hotter!!!!!!! (Any hotter and the meat will shrivel off the bone. We want the meat to stay on the bone.)

Place racks on a cookie sheet, usually I place two racks on one cookie sheet.

Cover with BBQ sauce. (about a cup per rack) And place a tinfoil “tent” over the ribs. (We are trying to keep the moisture in the tent, and gently cook the ribs without boiling the flavor away.) And place in oven for 4-6 hours.

(Last 20 minutes get grill and cooler of beer ready. Once you place the ribs on the grill you will not be leaving the grill for about 45 minutes.)

Safety tip; When removing ribs from the oven the cookie sheet will have at least a ¼-1/2 inch of water in the bottom, carefully remove from oven and place on a flat surface.

Remove tinfoil tent. Remove ribs and place on cutting board. Cut down the middle on both sides of each bone ensuring there is meat on both sides of the bone. (Note; if you cut along the edge of the ribs the meat will fall off the bone during the grilling phase)

Place 2 bottles of Kraft BBQ sauce in a bowl and season with Tabasco to taste.

Now the fun part, place all the individual ribs in a large bowl, or on a large cutting board and grab your cooler, chair, tongs, brush and head to the grill. (If you are a clean fanatic do not try this recipe. It will make a mess of your grill.)

I use a two level propane grill, but if you use a charcoal grill you need to have a cool spot for ribs.

Open Beer and place all ribs on a med fire. Turn all ribs in same direction and coat generously with BBQ sauce (it should be dripping off the ribs). The reason for the dress right dress is knowing what ribs have been coated and what side was coated last.

Turn ribs every few minutes and coat, turn and coat, turn and coat. Get the idea? We are trying to “caramelize” the BBQ sauce onto the ribs and also give them a “slight” burn. Because we are coating so heavily the is always a chance for a flare up, if it occurs you have to move quickly and have to decide on one of two courses of action;

Option One, quickly and without delay move all the ribs from the offending flames to a cooler section of the grill.

Option two, use the beer in your left hand to quiet the flames. (I hate wasting beer so I use option one most of the time.)

(Note; If you are not a grill master DO NOT WALK AWAY FROM THE GRILL! Not even for a minute. If you do Murphy will know and a “flame up” will occur burning your ribs to a crisp in a matter of seconds.)

Keep turning and coating the ribs, it is a 45 minute non stop process. Ribs are done then the BBQ sauce is caramelized onto the ribs and the ribs have a slight to med slight burn.

I usually make more then necessary, they are just as good the next day!

Enjoy.

**Bill Harsey** · 07-02-2006, 19:46

only a six pack?

LibraryLady · 07-02-2006, 19:57

The men in my family are expert shooters with squirt guns to deal with the flareup issue. That's with the propane grills, not charcoal, though.

LL

NousDefionsDoc · 07-02-2006, 20:55

Quote:

Originally Posted by Bill Harsey

only a six pack?

Well hell, what'd you expect, they're pouring it on a fire! They are quite obviously crazy!

Sdiver · 07-02-2006, 21:11

Quote:

Originally Posted by Bill Harsey

only a six pack?

That's only for the Grilling (or BBQing for us Yankees) process.

There's NO mention of how many beers are "used" while preparing and consumption of said ribs.

jasonglh · 07-02-2006, 21:56

If you use a Holland Grill you won't have to waste any of that beer!

Goggles Pizano · 07-03-2006, 13:28

Quote:

Originally Posted by Sdiver

That's only for the Grilling (or BBQing for us Yankees) process.

There's NO mention of how many beers are "used" while preparing and consumption of said ribs.

Brother your singing my tune!

**Roguish Lawyer** · 07-04-2006, 13:51

The ribs have been in the oven for about 4.5 hours. Grilling phase will start shortly. Great way to celebrate the 4th of July!

**Roguish Lawyer** · 07-05-2006, 08:38

AWESOME!

8944 · 08-05-2007, 18:34

Quote:

Originally Posted by Roguish Lawyer

The ribs have been in the oven for about 4.5 hours. Grilling phase will start shortly. Great way to celebrate the 4th of July!

Here's a rib recipe that I think is the best I have encountered. Takes some time....but you get to marinate the chef during that period.....

Barbecue Ribs Marinade

1 cup apple cider
1/2 cup apple cider vinegar
4 TBS brown sugar
1/2 TBS salt
Dash Tabasco Sauce
1/2 cup Worcester sauce
1/8 tsp. Liquid Smoke
Marinade Ribs in plastic bag overnight in refrigerator
Drain and pat ribs dry before cooking
Cook on low heat - longer, slower cooking
Apply barbecue sauce the last 20 minutes.

Barbecue Sauce

1 onion, chopped
2 TBS. Garlic
2T vegetable oil
Sauté onions and garlic
1/4 cup chili powder
1 cup tomato paste
1 cup Worcester sauce
1 cup coffee
1/2 cup Apple cider vinegar
1/2 cup apple cider
1/2 cup brown sugar
Simmer

greenberetTFS · 10-23-2008, 10:02

Quote:

Originally Posted by Roguish Lawyer

I couldn't find the recipe here (I'm going to make them shortly), so I'm stealing it from the original site of posting for ease of reference. (Post below is by TS, not me.)

I have had the pleasure of sampling these, and they are fantastic.

2-6 Racks of (very meaty) Ribs
Kraft BBQ sauce (one bottle per rack)
Tabasco to taste
Grilling Tongs and Grill
Long BBQ sauce brush.
Six pack of beer on ice.

Start with the best BBR (Baby Back Ribs) you can find. Nice big racks.

Purchase Kraft BBQ sauce, I know its Kraft BBQ sauce but it’s how it’s grilled that makes it great.

Heat oven to 180 degrees, not one degree hotter!!!!!!! (Any hotter and the meat will shrivel off the bone. We want the meat to stay on the bone.)

Place racks on a cookie sheet, usually I place two racks on one cookie sheet.

Cover with BBQ sauce. (about a cup per rack) And place a tinfoil “tent” over the ribs. (We are trying to keep the moisture in the tent, and gently cook the ribs without boiling the flavor away.) And place in oven for 4-6 hours.

(Last 20 minutes get grill and cooler of beer ready. Once you place the ribs on the grill you will not be leaving the grill for about 45 minutes.)

Safety tip; When removing ribs from the oven the cookie sheet will have at least a ¼-1/2 inch of water in the bottom, carefully remove from oven and place on a flat surface.

Remove tinfoil tent. Remove ribs and place on cutting board. Cut down the middle on both sides of each bone ensuring there is meat on both sides of the bone. (Note; if you cut along the edge of the ribs the meat will fall off the bone during the grilling phase)

Place 2 bottles of Kraft BBQ sauce in a bowl and season with Tabasco to taste.

Now the fun part, place all the individual ribs in a large bowl, or on a large cutting board and grab your cooler, chair, tongs, brush and head to the grill. (If you are a clean fanatic do not try this recipe. It will make a mess of your grill.)

I use a two level propane grill, but if you use a charcoal grill you need to have a cool spot for ribs.

Open Beer and place all ribs on a med fire. Turn all ribs in same direction and coat generously with BBQ sauce (it should be dripping off the ribs). The reason for the dress right dress is knowing what ribs have been coated and what side was coated last.

Turn ribs every few minutes and coat, turn and coat, turn and coat. Get the idea? We are trying to “caramelize” the BBQ sauce onto the ribs and also give them a “slight” burn. Because we are coating so heavily the is always a chance for a flare up, if it occurs you have to move quickly and have to decide on one of two courses of action;

Option One, quickly and without delay move all the ribs from the offending flames to a cooler section of the grill.

Option two, use the beer in your left hand to quiet the flames. (I hate wasting beer so I use option one most of the time.)

(Note; If you are not a grill master DO NOT WALK AWAY FROM THE GRILL! Not even for a minute. If you do Murphy will know and a “flame up” will occur burning your ribs to a crisp in a matter of seconds.)

Keep turning and coating the ribs, it is a 45 minute non stop process. Ribs are done then the BBQ sauce is caramelized onto the ribs and the ribs have a slight to med slight burn.

I usually make more then necessary, they are just as good the next day!

Enjoy.

RL,

I stumbled upon this post and after seeing the end results I tried them and all I can say is "outstanding".......

GB TFS

XJWoody · 03-04-2009, 15:15

Quote:

Originally Posted by greenberetTFS

RL,

I stumbled upon this post and after seeing the end results I tried them and all I can say is "outstanding".......

GB TFS

I fixed up a couple batches last Saturday (pork baby backs and beef short ribs) and everyone was impressed. I will most certainly be doing ribs this way from now on.

Also got a batch of Jess Hall's seasoned salt in the mail yesterday... so far so good, will give it a try on some ribeyes this weekend.

Thanks to the TS for the GREAT recipie!

AngelsSix · 04-08-2009, 22:44

Post BUMP!!

I want to try these REALLY bad, but before I do, I have one question. Can I use a glass Pyrex dish instead of the cookie sheet? I have cooked ribs like that before and they were good. I was just curious if there would be a difference in how they cooked.

Thanks!!

**Team Sergeant** · 04-09-2009, 08:19

Quote:

Originally Posted by AngelsSix

Post BUMP!!

I want to try these REALLY bad, but before I do, I have one question. Can I use a glass Pyrex dish instead of the cookie sheet? I have cooked ribs like that before and they were good. I was just curious if there would be a difference in how they cooked.

Thanks!!

I guess as long as you don't end up "boiling" the ribs in their own juices.

Penn · 04-09-2009, 09:01

Why you would not want to follow a recipe that has been certified as near perfect amazes me.