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yep gota say boiling the ribs in seasoned stock with anything vegi from the cupboards and fridge for 30/50 mins depending on thickness of the ribs, i then strain leave to cool, marinate in sauce of choice for hour or so till ready to cook, tasty, sticky finger lickin, fall of the bone every time..

Ultimate BBQd spare ribs, serves 4-6 but easily doubled.
2kg meaty ribs. Trim xs fat from ribs & marinade for approx 6 hours in a non-metal oven-proof dish in a mixture of: 2 garlic cloves (finey chopped) 6 tbsp tomato ketchup, 2 tbsp runny honey, 2 tbsp soy sauce, 2 tbsp red wine vinegar, 2 tbsp Worcestershire sauce, 150g tomato puree, 250ml veg or chicken stock.
Put dish (covered) in oven at 200C for 30 minutes. Then remove ribs (retaining marinade) to a roasting dish (ideally on a roasting rack) & cook at 180C for approx 20 minutes until cooked, turning once or twice. Meanwhile, reduce the marinade until thick: it spits, so a spatter guard is useful.
Put the ribs in a serving dish & pour the reduced sauce over. Yum!

My favourite recipe is to rub the ribs with BBQ rub, then roast in the oven for 1-2 hours, then making a basic bbq sauce, using tom puree, balsamic vinegar, garlic, onion and worcestershire sauce and sliced red chilli, just simmer gently for 5 mins pour over the ribs and roast uncovered for 10-15mins in a hot oven. I buy my bbq rub from www.tonysdelifoods.com

Can get it mail order from here: [link]

where do u get liquid smoke from

Not really BBQ but very nice... slice up ribs if your butcher hasnt already done it and place on an ovenproof dish, pour over a jar of hoi sin sauce cover with tin foil and leave in fridge overnight,roast covered gas 3 for about 1 1/2 to 2 hours you then have 3 choices pop onto the bbq basting with juicesuntil browned & sticky about 5-10 mins,put under hot grill for 5-10 mins or leave uncovered in oven gas5 for 10-15 mins. yummy & easy!!
also works very well with belly pork- no bones just cut pork into rib size pieces

Go to www.somerfield.co.uk - and enter Amoy spicy pork spare ribs - it's amazingly good, simple and the best bit is, that as us girls can't do barbies !!!! everyone will whisper to you, that yours were the best, trust me.

It may not be BBQ sauce but OK sauce is quite tangy and sticky and morish. Try 1 cup of ketchup, 1/2 cup sugar and 1/2 cup of worcester sauce mixed together. Add some sliced onions and pour over ribs that have been lightly browned in a roasting dish and leave for 1/2 an hour or so until done. Gorgeous!
For a bit of a kick, add some finely chopped red chillis!

The ribs are pretty well done by this time so its just a matter of crisping and making the sauce nice and sticky. I would suggest about the 200C mark - ideally for say 10 to 15 mins without the sauce to get the ribs browning and then maybe another 10 mins with the sauce. At a good temp this will all go very quick so just keep an eye on them. I would use a thiner sauce as well - and apply a couple of times if you need to.

I'm planning on bbq'n like a crazy this year and after some modifications to my bbq I'll be posting lots on my food blog (www.sakitome.com) - it would be great if you could let me know how you get on!

On flavourings its just matching the broiling flavours with the sauce flavours - apple and cider in the boiling worked great last time I did this.

Thanks for clarifying that - I'm going to have a go this week - however, I would then coat with the sauce and put back into the oven (no garden only balcony!! not wishing to smoke out neighbours - hehehehe!!!) do you know how long and what temp for the oven method following on?

I have always learnt that the word broiling meant grilling in the US - hence my 'ignorance'

broiling is baking with liquid in the bottom of the dish and is covered. The idea is that you create lots of steam that keeps the meat moist and tender while still baking it. For something like ribs this is critical.

I've tried boiling with favorings and the result was okay (considering this is the trick most restraunts use). I then went on to steaming (keeping more of the meat flavour), still using flavorings, which was better but I have to say broiling was the best. - by far!

Not only does the meat fall off the bone - you can have trouble picking it up!

kickn - are you saying broiled (as in american grilled) or boiled? The two sound similar but can be confusing for us brits LOL!

However, baconbuttie - this is cheap cheerful and easy! For 2 (double up and double up again for more) take a good sheet of spare ribs, chop into ribs (if your butcher hasn't done so for you) and put in a pan covered with cold water. Bring to the boil and simmer for about 15-20 mins (depending on how many you have). Skim off the scum (that's the fat bit). Make up a sauce with two cups of tomato ketchup (heinz preferably) two cups worcester sauce, one cup white wine and one cup caster sugar. Bring to the boil over a low heat and remove and allow to cool a little. Drain ribs pat dry and cool ribs a little; then pour over sauce massaging all over the ribs, give it a few mins to sink in. You can then either put in the oven uncovered at gas 4 for 30 mins or do as you would over a barbi for a slightly shorter time - until cooked. Also works well in a wok with chopped half riblets. Sticky, tangy sauce thats not over sweet and kids love it! Plus the rib meat falls off the bone as soon as you sink your teeth in!

Having bbq'd quite a bit over the years and looking at different methods I can honestly say you want to broil the ribs - then bbq them (or roast if your doing this in an oven). This gives you a falling off the bone result every time. Just take a few onions and apples, slice and put in a roasting tray. A bottle of dry cider creates the liquid - put your ribs (ideally with a dry rub) on top of that - cover with foil and roast at say 180 for a good hour or more. You can also diamond the bottom of the ribs to get the flavour in and help with tenderising.

Once broiled then take them out - put them on a baking sheet - and grill them to crisp them up - a little bbq sauce (something dark and rich) is perfect at this stage to get a nice sticky result. I'm confident that once you try broiling you'll never go back. I tend to smoke the ribs afterwards for a good hour or two to get some good smoke penetration. But thats up to you - its not really neccessary with a good sauce and if needed some liquid smoke.

Enjoy!

There are quite a few on this site, type ribs in the search box in the red bar and select recipes. Or click on recipes, again in the red bar, then on method and select bbq'ing, lots of other ideas there.