Rice Cookers Steamers

don’t par-boil them and dont put the sauce on until the very end

crockpot or a conventional oven are i think the best way to fix ribs. It’s difficult to keep a constant low temperature on a grill.
You’ll need to cook your ribs 5 hours or longer on charcoal.

Hope this one helps ya,
Orange-Spiced BBQ Ribs
Ingredients:
•4 TBS packed dark brown sugar, divided
•1TBS + 2tsp dry Jamaican Jerk seasoning, divided
•1tsp garlic powder
•1tsp salt
•1/2tsp pepper
•6lbs pork spareribs
•1cup ketchup
•1TBS + 1-1/2tsp apple cider vinegar
•1/2tsp grated orange zest
Prepare grill for indirect heat cooking. Combine 2TBS sugar, 2tsp Jamaican seasoning, garlic, salt & pepper. Rub mixture over top of ribs. Place ribs seasoned side down on grill. Cover; cook 15 minutes. Turn ribs; cook, covered, 1 hour, 30 min. In pot combine ketchup, vinegar, orange zest, remaining Jamaican seasoning, and sugar. Over medium-high heat, bring to boil. Reduce heat to low; simmer 20 min. Brush ribs with half of sauce; cook, covered, 15 min. Brush w/ remaining sauce; cook until tender, 15 minutes. Kitchen Time: 20 min, Ready to serve in: 3 hrs.

I have had the best luck with cooking the ribs slowly in a crock pot or on low heat in the oven for a few hours. Season and add a small amount of liquid in the bottom of the pan – once the ribs are ‘cooked’, fire up the grill and on grey charcoal grill ‘em up!

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook ‘em low and slow. Two pounds or less’ll take 4 and a half hours at 225 degrees. In the smoker is best.
Lay ribs out til they’re unfrozen. Put your Magic Dust on it, let ‘em sit for half an hour, an hour, two hours. Overnight really is best.
Just lay ‘em on your grill real nice. Put the ribs (or other meat) on the side that doesn’t have the fire under it, we call the “hot and not.” Place the ribs on a rack over a pan of water ( about 1″ of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It ’s important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.
Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you’re smokin’! Close your lid and leave them be. Don’t be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce ‘em. Move ribs or meat to the hot side. Sauce ‘em real good, bone side down first. Be careful not to burn ‘em. When your ribs or meat get bubbly, not burnt, flip ‘em. Sauce the other side ’til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!
When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.
How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Start them on the grill, give them a nice char on the outside, but then finish them low and slow in the oven. This way you get grill flavor but they won’t dry out. They will be fall-off-the-bone tender.
Below are two excellent suggestions and techniques!

Marinade: (for 2 lb. meat)
1 cup orange juice
1/4 cup maple syrup
4 crushed garlic cloves
1/2 t. thyme
some grated orange peel
Marinate the chops/ribs for 6 hours or overnite. Cook at 350 degree oven for 35-40 minutes, basting occasionally. Store until ready to finish on the grill. Grill at med. high for about 10 minutes.
Of course, you can also try this technique with your favorite BBQ sauce or marinade.

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