any one have a good rib recipe?? tired of the same old thing any ideas?

My fiancee' created this recipe...they melt in your mouth.. its worth trying!!! its a big favorite of everyone that comes to our home...smile...

RICK’S BABYBACK RIBS

In large/deep cookie sheet, big enough for your ribs add the following ingredients:

(The Brine )

2 shots of Jack Daniels in the pan or almost 1/2 cup(and one for the cook tee hee hee)

1 cup water

1 Tblsp Butt Rubb (Fat Boy) www.taste-me.org if you need more

1 tsp salt

1 tsp orange peel

2 tsp honey

BBQ Sauce (your favorite kind.. I like the brown sugar types)

Now prepare the ribs. Rub your Fat Boy Butt Rub on the ribs.

Shake a little cracked pepper on the top of the ribs-not to much!!.

Put Ribs in brine and cover with foil.

Cook covered 4-5 hours at 210 - 220 degrees.

Cook the last 30 minutes uncovered.

Just before the ribs come out of the oven pour your favorite BBQ Sauce into a bowl, we prefer a honey type.

When the ribs come out remove from cookie sheet carefully!!

Poor the brine mixture and rub juices into your bowl of BBQ sauce and mix.

Spread your BBQ mixture onto the ribs(SPREAD DONT DUMP!!)

Grill on high heat 5-7 minutes on each side,

(Be careful when you flip…they will just fall apart) I use long tongs

When you plate the ribs rub with a little more of the BBQ Mixture and serve.

Ribs

Sauce

1/3c Ketchup

1/3c Vinegar

2 tbl Soy Sauce

1/2c Brown Sugar

2 Cloves of minced garlic

To make:

Boil pork ribs (I usually try and get the ribs with little to no bone since some people in my family can't stand eating with their fingers)

Put them in a pan pour the sauce over and bake 30-40 mins at 350.

I recommend making double the sauce becuase it is SO tastey you will want to have more to pour over the ribs once they are done.

TONY ROMA'S CAROLINA HONEYS

Barbecue sauce

1 cup ketchup

1 cup vinegar

1/2 cup molasses

1/2 cup honey

1 tsp. liquid smoke

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp onion powder

1/4 tsp. tabasco pepper sauce

Combine all of the ingredients for the saucein a saucepan over high heat. Blend

with a whisk till smooth.

When the mixture comes to a full boil, reduce the heat and simmer uncovered for

30-45 mins. till mixture thickens, remove from heat. If it becomes too thick

thin it with more vinegar.

8 country-style pork ribs

Dr. Pepper cola, not diet

5 cloves garlic, slightly smashed

1 tablespoon liquid smoke

1 large onion, quartered

your favorite barbecue sauce

Place ribs in large stock pot and pour Dr. Pepper over ribs to cover.

Add garlic, liquid smoke and onion.

Bring to a boil, lower to simmer and cook until ribs are tender.

Place ribs in baking pan and pour BBQ sauce over ribs.

Bake at 350 degrees for about 30 to 45 minutes.

Or they can be put on BBQ grill.

Grilled ribs are hard to beat. But I use to cook ribs for my resturant. I would boil them in some water then add some vingertor, then cook them till just about to come off the bone. I use to make my own sauce, but you can drain them then put on the grill and add your sauce. This takes the fat and juice out of them. Every one loved them. Good Luck Pem

BARBAQUE RIBS

4 pounds pork spareribs

1 cup brown sugar

1/4 cup ketchup

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup rum

1/2 cup chile sauce

2 cloves garlic, crushed

1 teaspoon dry mustard

1 dash ground black pepper

HONEY GARLIC RIBS

INGREDIENTS

4 pounds pork spareribs

1/2 cup honey

1/4 cup soy sauce

1/4 cup distilled white vinegar

2 cloves garlic, minced

2 tablespoons brown sugar

1 teaspoon baking soda

1 teaspoon garlic salt

Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes:

Short ribs are the meaty ends of the rib bones. Choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Packages labeled "short ribs" in the supermarket are likely to come from the chuck. Start this recipe a day ahead. It will taste much better, and chilling the ribs in the cooking liquid will make the solidified fat easy to remove.

Ribs:

Cooking spray

4 pounds beef short ribs, trimmed

1 teaspoon kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 cups finely chopped red onion

1/4 cup minced garlic (about 12 cloves)

2 cups low-salt beef broth

1 cup dry red wine

3/4 cup balsamic vinegar

1/3 cup packed brown sugar

2 cups chopped plum tomato

Potatoes:

2 1/2 pounds baking potatoes, peeled and cut into quarters

3/4 cup warm 1% low-fat milk

2 tablespoons fat-free sour cream

1 1/2 tablespoons prepared horseradish

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 300°.

To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.

Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.

Cover and bake at 300° for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.

Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.

To prepare mashed potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Combine potatoes, milk, and remaining ingredients in a large bowl. Mash potato mixture with a potato masher. Serve with ribs and cooking liquid.

Yield: 7 servings (serving size: 3 ounces beef, about 3/4 cup mashed potatoes, and 1/3 cooking liquid)

My brother used to use Dr. Pepper as the sweeter in his sauce. Try it.