Fall Off The Bone St Louis Ribs Connies Food

FALL OFF THE BONE ST LOUIS STYLE RIBS RECIPE

Steps:

• Remove membrane from back of ribs
• Apply a liberal amount of rub to ribs
• Wrap in plastic wrap, let rest for 2 to 24 hours
• After rest, remove plastic wrap and add more rub liberally
• Start grill
• Get grill/smoker to stable temperature (225 to 250 degrees)
• Add smoking wood chips.
• Put ribs on, meat side up
• Cook for 2 to 2 and one-half hours
• Remove ribs from grill
• Lay ribs onto heavy-duty tin foil, add honey and butter equally to each side.
• Seal ribs in tin foil, place back on the grill for 1 to 1 and one-half hour.
• Remove ribs from grill, remove ribs from tin foil
• Add more heat to grill, if needed
• Place ribs back on the grill over heat for app 5 minutes each side
• Cover in BBQ sauce
• Cook each side for app 10 minutes, allowing the sauce to caramelize.
• Remove from grill, set aside for 5 to 10 minutes
• Cut into individual portions.

ST. LOUIS-STYLE GRILLED RIBS

Steps:

• Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F.
• Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown's Rib Rub.
• Place the ribs on the unlit side of the grill. Close the lid and cook until beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the lid and cook for 3 more hours. Wrap the ribs tightly with aluminum foil and cook until the ribs begin to become tender, 1 more hour.
• Unwrap the ribs and cook until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you'd like during last hour of cooking.) Remove the ribs from the grill. Let stand for 5 minutes, then slice and serve.
• Stir together the garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seeds, chili powder and cumin in a medium bowl. Store in an airtight container for up to 1 month.

FALL-OFF-THE-BONE CHICKEN

Steps:

• Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
• Preheat the oven to 300 degrees F.
• Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
• Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.

FALL-OFF-THE-BONE SHORT RIBS - FOOD NETWORK

Steps:

• Preheat oven to 375 degrees F.
• Season the short ribs with salt and pepper.
• In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
• Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
• Add the red wine and vinegar and reduce liquid by half.
• Stir in the tomatoes, stock and fresh herbs.
• Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes.
• Remove from oven, transfer the short ribs to a large bowl and shred the meat.
• Assemble the sandwiches on brioche buns with slaw.
• Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
• Kicked Up Cole Slaw:
• 1 (16-ounce) package shredded cole slaw mix
• 1/2 red onion, sliced thin
• 2 green onion, sliced
• 3/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons white vinegar
• 2 tablespoons sugar
• Several dashes hot sauce
• 1/2 teaspoon coarsely ground black pepper
• Pinch cayenne pepper
• 1/4 teaspoon celery salt
• Pinch kosher salt
• In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving.
• Serve on top of sandwiches.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.