Spare Ribs no Bar-b-q sauce

[HoldingFolding]

OK, I want to barbie some ribs this weekend, I don't have access to barbecue sauce, what's to be done? I like my ribs tangy & spicey & have stuff like soy sauce, worcestershire sauce, sweet chilli sauce etc. etc. & am looking to marinate them overnight.

[Golden_Rhino]

Who doesn't have access to BBQ sauce?? Where do you live??

I think a mixture of all the stuff you have should taste pretty good.

[SackUp]

Why not go get BBQ sauce.

I had sauceless ribs once at a Garlic place - The stinky Rose or soemthing like that. They were pretty good.

[neuroman]

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Who doesn't have access to BBQ sauce??

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Starving children in Africa don't, show some compassion you [censored] pig.

[El Diablo]

Klompy, Khaos:

"he's brought up that he can't ge bbq sauce, but it still doesn't make any sense unless he explains."

LEAVE THE MAN ALONE! FOR THE LOVE OF GOD, HE DOES NOT HAVE ACCESS TO BBQ SAUCE!!!!!!!!!!!!!!!!

(Though apparently he does have access to a Weber grill)

[ChonkOn]

Ribs with a webber but no BBQ sauce:

Start with a dry rub. The one suggested ealrier in this thread would work well. I usually have a fair bit of sugar in my dry rubs (similar amount to the paprika), and in addition to the pepper, salt, chilli powder/cayenne, I'd also often use an appropriate subset of:
- dried garlic
- cumin
- dried herbs such as thyme or oregano
- coffee and/or cocoa powder

Surely in Japan there are some other crazy things you could consider using like wasabi powder, can you get miso in powdered form? What's the stuff they shave flakes of on everyhting?

Anyway, as already mentioned give that a good few hours, then I put coals on one side of the webber and the ribs on the other.

I'll often cook at between 300 and 350 degrees F, using hickory or applewood, then when the ribs are done (maybe only 90 mins at this temp - obviouly more if you're down in the 200s), I'd do two more things.

First, I'd mop with a mop sauce made of vinegar, onion, chillies (dried/freash/whatever) and salt, and then sprinkle on more of the dry rub.

ONe option to keep them from drying out if you're worried about that would be to use the mop sauce during cooking as well, or else use some apple cider for that, mopping or spraying them every half hour or so.

Yum.

[HoldingFolding]

great, thanks, do I keep the lid on or off or doesn't matter?

[scott1]

follow this recipe. Start them in the oven. When it was broil move them to the grill. When you put the braising liquid in the sauce pan add liberal amounts of chili powder or cayenne pepper, or both if you have them.

In the end you have great ribs a homemade bbq sauce better than anything you can buy in a store.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_11125,00.html

[jfk]

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Start them in the oven. When it was broil move them to the grill.

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...this is backwards. You can move slow cooked meats to the oven after X amount of time on the grill, but the reverse is useless.

If BBQing (as opposed to grilling) meat takes on the flavor of the smoke (you'll see the actual pink smoke ring at the outer edge) until the meat hits about 120 degrees. Beyond that the penetration is stunted.

Many people who don't want to sleep by the grill all night move their briskets and shoulders inside after the meat gets beyond this point. At that point the heat for cooking is all about the same whether it is on the Q or in the oven.

Ribs are the same way. Starting them on the Q and finishing them in the oven is just fine and often move convenient. The opposite appraoch is a lot of work for little purpose.

[scott1]

Not useless. If you read the recipe the ribs are being braised in a sauce in the oven. Finishing on the grill for a few minutes is just to get the sauce set on them.

For anyone that does not have access to a grill/smoker that can hold a low temp consistently, these are the best ribs you'll be able make.