Barbecued Ribs
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
64
Spice
52
Sweetness
42
Sourness
48
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Place ham hocks in a stockpot large enough to hold them, leaving 4 inches of room at the top of the pot
2
Cover with cold water
3
Bring to a simmer over a medium flame
4
Skim all the foam off the top
5
Reduce heat to low and simmer, skimming occasionally for 8 to 10 hours
6
Strain the stock carefully, as the hock meat will be falling off the bone
7
Reserve the hock meat for other uses
8
; Use a paring knife to peel the silver skin off the inside of the ribs
9
Bring the ham hock stock, the vegetables and the cinnamon sticks to a simmer over a medium low flame
10
Add the beef short ribs and simmer 20 minutes
11
Add the spareribs and babyback ribs, then simmer 45 minutes to 1 hour longer, or until the ribs are very tender
12
Carefully remove the ribs from the stock and season on both sides with salt and pepper while hot
13
Save the stock to reduce for barbecue sauce for other uses
14
When the ribs come to room temperature, brush with your favorite barbecue sauce
15
Refrigerate until barbecue time
16
Preheat oven to 400 degrees or fire up your charcoal grill
17
Cook the ribs, basting occasionally until the meat is hot and falling off the bone