Normally I would, but I just grilled an Angus Beef Porterhouse steak with baby bella mushrooms and videlia onions so I'm stuffed.

The beer would be nice

*tosses beers over to Snidget and Dakota*

That porterhouse don't sound half bad either. Thing is -- I hate barbequeing if it's just me. It's such a waste to heat up all those coals just for one piddly piece of meat. So I usually only use it when I have guests.

These ribs however, are braising in the oven.

And Revenge of the Sith is on HBO tonight -- could this be the BEST DAY EVER????

So I'm sorta having dinner with Hayden.

Well I wasn't in the mood for doing the charcoal thing either so it was grilled on the electric Grill in the kitchen. It does a pretty good job for ribbed heated plates.

Did use Montreal Steak seasoning on it which is always good.

That's the second mention of Montreal in this thread.

*gasp* It's a sign!!

'cept he's from Ontario and not Quebec, but still...it's Canada!

Love that montreal steak seasoning, I buy a great big one at the Costco, it lasts forever.

IceCat's Insanely Tender Ribs

Ingredients:

1 long package (approx 1.5 Kg) of ‘country style’ or ‘country cut” ribs (regular back ribs will do)

2 to 3 Tbsp - Montreal Steak Spice (or a spice mixture of your liking)

1 bottle - your favorite BBQ rib sauce (avoid the ‘smoke flavoured ones as they are a little too powerful)

Optional ingredients:

Honey

Garlic Powder

Cut the ribs into single bone slices (like little pork chops) for the country style ribs or into 4 bone portions for back ribs. Rub half of the Montreal Steak spice into the rib pieces and place them into a large dutch oven or other large coverable pot. Add enough water to just cover the ribs. Pour one half of the bottle of rib sauce into water, drizzling it evenly over the ribs. Cover the pot and place it on low heat and very slowly simmer the ribs. Do not let the ribs come to a rolling boil - just a slow simmer.

After about an hour the ribs should be cooked through and tender to the fork. Remove the ribs from the water and place them into a large coverable tupperwear container. Sprinkle the remainder of the Montreal Steak Spice over the ribs place the cover on the tupperwear container and gently shake the container to cover the ribs with the spice. Remove the cover from the tupper wear container and add the other half of the barbeque sauce and repeat the shaking process to cover the ribs with sauce.

This shaking process can also be used to add additional optional ingredients like honey, garlic powder, etc. Be careful to choose the extra ingedients to be complementary with the BBQ sauce that you chose. For example, if the barbeque sauce that you are using contains honey then you shouldn’t add more honey but some garlic powder might be nice.

Once you have added your additional flavorings, keep the ribs in the tupperwear container and place them in the refrigerator to marinate for at least an hour. The nice thing about this recipe is that you can make the ribs well in advance of the barbeque and leave them in the fridge over night and the flavour gets even better.

The final step is the barbeque. Since the ribs are already cooked through, it does not take long for the barbeque process to take place. Just leave them on the grill long enough to heat them through and to place some nice grill marks on both sides. If everything has gone well, you should very tender ribs that are permeated with flavour through the entire depth of the meat. Since the sauce in the tupperwear container has only ever touched cooked meat, it can be used as a brushing sauce and I like to take the hot ribs and place them right back into the same container so that any last bits of the sauce can coat the now hot ribs. This makes for nice, moist glossy ribs and improves the presentation.

Are you suggesting that I should listen to someone OTHER than Alton Brown???????

Well if it was anyone but you...

RollDdice it was handcrafted by. Thankful Miamicatt is. Bounce leads to happy, happy leads to joy, joy is a path to IceCat.

Thanks, Icey! Gotta try this one, being a BBQ beef rib freak. *Big nod* to the secret of slow-cooking the ribs in water before the grilling, something my Dad taught me. You can even keep the water/gravy after slow-cooking the ribs, cool it, skim off the fat, and use it (thickened a bit with a little flour stirred in) for gravy on baked potatoes - rib gravy is rich in flavor and nutrients (from the bone).

An Arkie Asian creation, with Foo dog images by Bob.