Any good marinating idea for ribs?

Question

I have a VIP party coming this weekend and I need ideas for a bar-b-que. Decorating, side items, drinks,etc...I have to impress so NO LAME IDEAS..sorry. It's a small gathering of about 15 guest. Any and all ideas welcome.

Answer 1

An easy thing to do with ribs is to soak them in 7-up for 12 hours.  Really--it sounds stupid but it breaks down the connective tissue and really gives them that "fall-off-the bone" quality.  Next, I suggest a dry rub.  You can find recipes yourself (I like a mix of cumin, cayenne, black pepper, sugar, salt, and ancho chili powder), but a great pre-made mix you can but at many speciality stores is called "butt rub"--again, sounds stupid but is good.  Rub that into the slabs and let that sit for another 12 hours or so.  Then, grill the ribs on low heat over charcoal.  If all you have is a gas grill, spend the $60 and get a charcoal grill.  If you really want to impress it's the only way to really get that great smoky flavor.  Finally, check allrecipes.com for a good sauce recipe, or buy some pre-made Montgomery Inn sauce if you can find it.  Be sure to wait until the last 10 minutes or so to put the sauce on the ribs--otherwise it will burn and ruin the meat.

As far as drinks go, I really don't think beer is a bad idea since it is a BBQ, but I would suggest buying some pilsner glasses and serving something distinctive like Blue Moon with slices of orange or Leinenkugel Honey Weiss with slices of lemon.

Just a side note--I know these are VIPs but they want to have fun, so don't let yourself get too uptight and try too hard to impress them.  They see c**p like that all the time and are probably sick of it.  If you are relaxed, they will be relaxed, and it will make a huge impression on them.  h**l, they would probably rather eat KFC and drink PBR and have fun than eat Kobe filets and drink Opus 1 and feel uptight.

Good luck!

Answer 2

For ribs i brine them with 1 cup sugar and 1/2 cup kosher salt to 1 gallon of water over night in the fridge. then i pull them out of the brine and give them a quick rinse and dry them off. I dry rub Emerils Essence on both sides after removing the membrae from the bone side of the ribs. I slow smoke them for 2 hours and they come out tasty mouth watering fall off the bone good. I use my smoker or Weber grill cooking with indirect heat at about 250 to 275 degrees using a oven thermometer.

Emeril’s Essence (Creole Seasoning)

Found on www.foodnetwork.com at the recipe page

2 ½ Tbs. paprika

2 Tbs. salt

2 Tbs. garlic powder

1 Tbs. black pepper

1 Tbs. onion powder

1 Tbs. cayenne pepper

1 Tbs. dried leaf oregano

1 Tbs. dried Thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup

for side dishes try these beans since you're doing ribs

2002 Salt Lake City Olympic Baked Beans

Coleen Sloan

1 lb. hamburger

1 large can red kidney beans

1 large can pork and beans

1 large can crushed pineapple

1 red pepper, chopped

1 green pepper, chopped

1 medium onion, chopped

2 Tbs. barbeque sauce

2 Tbs. Worcestershire sauce

2 Tbs. liquid smoke

2 Tbs. backstrap molasses

Brown the hamburger with the red and green peppers and onions in a 12” Dutch oven, then add the rest of the ingredients. Simmer for 15 minutes, stirring occasionally. Serves 8

Collen and I used this recipe for an event in which we catered during the 2002 Winter Olympic Games in Salt Lake City.

Pecan Corn Bread

Lonestar Dutch oven Society

¼ c. shortening or bacon fat

2 c. flour

1 ½ c. cornmeal

1 tsp. cumin seed

2 tsp. baking powder

½ tsp. salt

1 1/3 c. pecans, chopped

1 tsp. Cajun seasoning

2 c. milk

2 large eggs

4 Tbs. brown sugar

Honey

Put shortening in a 10” Dutch oven and preheat the oven while melting the shortening. In a large mixing bowl, combine all of the dry ingredients but the brown sugar. In a medium bowl whisk the milk, eggs and brown sugar until well mixed and the sugar is dissolved. Remove the oven from coals and tilt oven to coat the inside to coat the inside with liquefied shortening. Mix the wet mixture with the dry until well blended, mix well. Add the liquefied shortening to the batter and mix well.

Pour the batter into the Dutch oven and bake at 400o for 30 minutes. Remove lid, check for doneness by inserting a stick into the center. The stick will be clean when done. When done, remove from bottom heat. Drizzle the top of the bread with honey. Let sit for 10 to 15 minutes, serve with butter.

NOTE: Dust the bread with a little more Cajun seasoning for an eye opening tang.

serve some cole slaw and for dessert grill some mango and pineapple skewers glazed very lightly with terriaki sauce. grill just long enough to make nice grill marks on the fruit (about 3 to 5 minutes over a hot grill

male it a good ole outdoor back yard grill party. offer up several types of beer (not cheap cans or bottles like coors or bud) offer some mixed drinks like margaritas, wine coolers. nothing heavy you dont want everyone wasted.

Have fun! Im cooking for 300+ at Castle AFB on Sunday!

Answer 3

Maple syrup glazed ribs

It's incredible.

Answer 4

Calvin Bostwick's CREAMY bbq sauce!  words could never describe how yummy it is