Full rack of BBQ ribs, fries/coleslaw TGI Friday Style

Sofa_Sogood

Night C_Q, Pink, hecky, the OP :T , EL, and all.

Be good and clean up for squeaky Or sort his books into alphabetical order

Or something close to finding the best ribs?

Miss_Behaving

Hi, is this what you're after?

http://fooddownunder.com/cgi-bin/recipe.cgi?r=258731

Swan_2

never been to TGI Friday, so I don't know if this is anything like their recipe, but it's very tasty & easy & produces lovely sticky tender ribs

2 lb spareribs cut up however you like them
6 tablespoons dark soy sauce
6 tablespoons sugar
2 teaspoons peeled & finely chopped fresh ginger root
1 onion peeled & quartered
3 tablespoons rice wine or dry sherry

put all ingredients into a wide pan with 1 & 3/4 pints of water, bring to boil & simmer for 45 minutes, turn meat every 10 -15 minutes. then turn heat up & boil for 20 minutes or so till the liquid is reduced & thick & syrupy

I got this from a cookery book years ago but can't remeber which one, so apologies for not acknowledging the chef/author

Spendless

We can get ribs from the big meat market in our town. Hubby and son love em. I can't bear to watch them eat them. I think they look like lions gnawing on a zebra!

ben500

Sofa_Sogood wrote:

Lamb or pork ben?

Not that I'm overly bothered ..... just need to know

I've got a penchant for lamb and pork's sometimes a bit salty ....

Pork I'm afraid although your local butcher should be able to sell you a goodly sized breast of lamb that would double up nicely!

Rave

Swan wrote:

put all ingredients into a wide pan with 1 & 3/4 pints of water, bring to boil & simmer for 45 minutes, turn meat every 10 -15 minutes. then turn heat up & boil for 20 minutes or so till the liquid is reduced & thick & syrupy

That sounds like it might be the recipe for the best ribs I've ever had, which was in an American restaurant in Spain. It was a massive big rack of them with meat that just melted off the bone- and best of all my wife couldn't finish hers so I ended up eating a rack and a half. I could hardly walk by the time I left:D. Personally I find that ribs done in the oven always tend to come out a bit dry. Only problem is our flat tends to get a bit damp, so I don't really fancy boiling off well over a pint of water!:eek:

Edit: come to think of it, I reckon one could make lovely tender ribs in (dare I say it:eek: ) a slow cooker.....

Curry_Queen

I have a similar recipe to that somewhere, thinking about, but after boiling the ribs for a certain amount of time, you remove them and then reduce down the sauce until it becomes thick and sticky and use it to brush onto the ribs before popping them under the grill, or on a bbq, to finish them off :drool:

Swan_2

Rave wrote:

Only problem is our flat tends to get a bit damp, so I don't really fancy boiling off well over a pint of water!:eek:

Edit: come to think of it, I reckon one could make lovely tender ribs in (dare I say it:eek: ) a slow cooker.....

you could try it with less water to start, & I'm sure it would still be fine. you'd just need to keep an eye on it to make sure it didn't boil dry or stick too much

slow cooker? never thought of that, I'll give it a try (starting with less water) next time I see ribs at a good price

arkonite_babe

I have found a good site for imitation recipes: HERE also try This One or This One or even This One!

Phew! Hope some of these are of use to you!!