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Ribs, Ribs, and Ribs

Cooking Directions
Don't be intimidated by ribs. Follow these simple guidelines, and you will receive rave reviews! COOKING RIBS- THREE METHODS: 1. Parboil before they hit the grill. Do not cut into sections if possible - save the slicing for just before serving. You may parbroil in advance (up to 24 hours), cooled and marinated in sauce in the refrigerator until the fire is ready. Wood chips are recommended if you parboil. 2. Wrap whole rib sections in havey-duty aluminum foil after they are marinated in sauce for at least 2 hours. Seal the edges of the foil well and cook over medium heat on greill for about 1-1/2 hours. Remove ribs from foil, discard grease and finish ribs over direct heat for appx. 5 minutes on each side. Baste frequently. 3. Grill ribs over indirect heat for about 1-12 hours, basting often with sauce, then grill over direct heat to crisp. If using this method, take care to keep ribs from drying out. BARBECUE SAUCES FOR RIBS DIRECTIONS: Melt butter in medium saucepan over low heat. Add the onion and cook about 5 minutes. Stir in remaining ingredients, bring to a boil, and then simmer for 15 minutes. Use as a marinade and a sauce.Yields one cup



1. Spareribs come from the rib cage and are the least meaty ribs - but very flavorful.

2. Baby Back Ribs or small loin ribs are taken from the center of the loin, on the back - they are meaty and tender.

3. Country-Style ribs are cut from the shoulder end of the baby back ribs - the meatiest ribs, they are often sold in packages of six or more.


1. All-American Sauce!!!

1 Tablespoon unsalted butter

1 Onion, finely chopped

3/4 Cup ketchup

2 Tablespoons Worchestershire Sauce

1/2 Cup Vinegar (cider or white)

3/4 cup brown sugar

1-4 Tablespoons of cayenne pepper

1 teaspoon dry mustard

2. Garlicky-Teriyaki Sauce

1 cup Kikkoman Roasted Garlic Teriyaki Marinade and Sauce

1 Tablespoon dry sherry

1 Tablespoon brown sugar

Combine all ingredients and mix well. Use as a marinade and sauce.Yields one cup