Ribs, ribs, gotta have ribs

[Tab]

I make good ribs, and I didn't think it was anything too special, but from what I've heard from close friends (many of whom are cooks), it seems to be a mystery to do well.

Since I'm not planning on opening a store in competition with Tony Roma's anytime soon, I'll offer it up here, and if anyone has any suggestions/improvements, please let me know - I'd love to reach the epitome of rib ectasy.

1: Baby back ribs (not interested in anything else)

2: Put a rub on them. You can use a homemade rub, but I particularly like the "Cugino's Ridiculously Delicious Mar-Garlica Lime Madness Rubz", which is basically a lime/garlic rub. However, this is not critical - any decent rub would do.

3: STEAM them. I steam for about 1:45 at somewhere between 375 and 425. I put them on a rack with a can of Fosters in the bottom. Note: the need for beer is probably psychological - the first time I did it with water and they were just fine - the beer just creates that aroma when you cook. Just make sure you have enough beer to steam them. Only once has it dried up on me, but it made a mess when it did. I probably went about 10 mins too long. Second note: "Can" of Fosters means one of those big-ass oil-cans.

4. Apple barbecue sauce. I used to get it as Mississippi Apple barbecue sauce but I can't find it anymore. I now use Charlie Biegg's Maine Apple BBQ sauce (but any apple BBQ sauce is probably fine). Other (regular) sauce is probably OK, but I like the different flavor from the apple, particularly combined with the rub.

5. Coat well and grill, bone side up, then flip. Remember, it's already cooked from the steaming, so all you're doing is warming up the sauce and letting it cook on a bit. No need to let it burn or anything.

6. Napkins!

7. If you're in NH, and want to provide the Fosters, I'll provide the ribs (now there's a deal!). Note: Requires Fosters to steam both cook AND ribs, not just ribs alone.

Enjoy.

[NMDemDist2]

1. I think this may be sacrilege

but I always thought ribs were more trouble than they are worth

Don't get me wrong, I'll enjoy a plate of ribs now and again but never really got hooked.

Same thing with corn on the cob, tasty but a pain to deal with.

but I never played "mudpie" either as a child.

Ribs are something I have to be in the proper mood for, but your recipe seems like one of those ones that stays true to the deal and would be nummy tasty to try.

maybe next time the mood strikes....

[Tab]

2. Well, the thing is

they're no trouble.

Grab some baby backs, rub them (or not! they're probably fine without it), toss them in a pan on a rack, empty a can of fosters on the bottom, wrap with aluminum foil (I forgot to mention that), steam them.

Then, they are cooked. You could actually refrigerate them at this point, or, if you are serving, coat them in some sauce and grill them.

They've actually become the no-brainer party food, cost aside, because after I start them and get them steaming, they need no attention. At the end I throw them on the grill and everyone's thrilled, and it's the least labor intensive high-approval food I've got (kinda).