Proper ribs.

[Skalliwag]

So many wannabe food critics on this site that really don't know their arse from a hole in the wall.

These are my ribs,gotta be a pro and cute with a couple of knives,but do this and these will be the best runs you've ever had.

Full loin bone in,back bone on.

When you take the tenderloin off,leave the side muscle attached to the back side of the ribs.

Take the full boneless loin off,cut it into boneless chops or roll half of it into a roast.

cut the full racks in half.Garlic,cinlatro roots,oyster sauce olive oil.

Some seasoning as well and massage the ribs for 20 minutes.

Rest in a cold fridge for two days.

One hour on a pre heated Barbie,only need to turn them once.

They will cut easily and you can break the back bone with two fingers.

Super hot Thai dipping sauce.

Fool proof.Man up kids and get her done.

[just hanging]

your ribs look good,

the best ones I have had here, including brisket is at kinnery

 

[Skalliwag]

27 minutes ago, just hanging said:

your ribs look good,

the best ones I have had here, including brisket is at kinnery

 

Had Kinnery ribs....mine.

[just hanging]

but.........therin lies the difference, your ribs are in canada and these ribs are in pattaya

[dnaliaht]

Any reason you don't take the membrane off the back? It's the first thing I usually do for prep.

[counterpointing]

2 hours ago, Skalliwag said:

critics on this site that really don't know their arse from a hole in the wall.

Sounds like you have experimented enough to know the difference.

Thank God that is a separate dissertation and not included in this recipe.

[Skalliwag]

12 minutes ago, just hanging said:

but.........therin lies the difference, your ribs are in canada and these ribs are in pattaya

Exactly why mine are better.

Remember......I can go there anytime I want.

[Skalliwag]

8 minutes ago, dnaliaht said:

Any reason you don't take the membrane off the back? It's the first thing I usually do for prep.

No need,it peels itself off whilst cooking.

[just hanging]

3 minutes ago, Skalliwag said:

Exactly why mine are better.

Remember......I can go there anytime I want if the wife agrees    5555

 

[Pattaya_Brian]

This would make most BBQ experts cringe, but if you live in a condo in Thailand or anywhere where you can't use a real grill or smoker, this is how you do it.

1. Buy pre-cut ribs or a rack and cut them into individual ribs

2. Bring a pot of water to a low boil.

3. Boil the ribs for about 45 minutes.

Now they are cooked but completely tasteless, so a great sauce is essential. Apply the sauce and put the ribs on your electric grill to make the sauce sticky or gummy. Job done.

They are fall off the bone tender and delicious with slaw and potato salad. I've served these to countless Thai girls and a few Thai families and they almost shit themselves at how good they are.

[Skalliwag]

3 minutes ago, just hanging said:

 

Huh?You need to meet my wife.

[Skalliwag]

1 minute ago, Pattaya_Brian said:

This would make most BBQ experts cringe, but if you live in a condo in Thailand or anywhere where you can't use a real grill or smoker, this is how you do it.

1. Buy pre-cut ribs or a rack and cut them into individual ribs

2. Bring a pot of water to a low boil.

3. Boil the ribs for about 45 minutes.

Now they are cooked but completely tasteless, so a great sauce is essential. Apply the sauce and put the ribs on your electric grill to make the sauce sticky or gummy. Job done.

They are fall off the bone tender and delicious with slaw and potato salad. I've served these to countless Thai girls and a few Thai families and they almost shit themselves at how good they are.

I am a BBQ expert,and I'm not cringing.

[just hanging]

23 minutes ago, Pattaya_Brian said:

This would make most BBQ experts cringe, but if you live in a condo in Thailand or anywhere where you can't use a real grill or smoker, this is how you do it.

1. Buy pre-cut ribs or a rack and cut them into individual ribs

2. Bring a pot of water to a low boil.

3. Boil the ribs for about 45 minutes.

Now they are cooked but completely tasteless, so a great sauce is essential. Apply the sauce and put the ribs on your electric grill to make the sauce sticky or gummy. Job done.

They are fall off the bone tender and delicious with slaw and potato salad. I've served these to countless Thai girls and a few Thai families and they almost shit themselves at how good they are.

Tony romas, which has great ribs, boils them first but adds vinegar, not sure why

[jimboh]

In Pattaya, best ribs I have had are at Tequila Reef

[just hanging]

2 minutes ago, jimboh said:

In Pattaya, best ribs I have had are at Tequila Reef

had them and they were great, good sauce and lots of it

[Skalliwag]

These are not American BBQ ribs.

These are better.

[just hanging]

4 minutes ago, Skalliwag said:

These are not American BBQ ribs.

These are better.

finally your better at something

[counterpointing]

No rib expert would ever give out his recipe to the masses.

Apparently it's different in the great white north.

Maybe there is only one and it just gets being past around.

[Skalliwag]

2 minutes ago, counterpointing said:

No rib expert would ever give out his recipe to the masses.

Apparently it's different in the great white north.

Maybe there is only one and it just gets being past around.

If you use it and improve on it then I think it's fantastic.

Thats how the world moves forward.People sharing ideas.

You Must truly  be American.

[gdogg]

1 hour ago, just hanging said:

Tony romas, which has great ribs, boils them first but adds vinegar, not sure why

I was taught to use vinegar on all pork. Don't know why either, but it's always worked.

[counterpointing]

10 minutes ago, Skalliwag said:

Thats how the world moves forward.People sharing ideas.

Yeah we invented that...and ribs.

[just hanging]

this thread is in the wrong section:    Restaurants, Cafe's, Take Aways & Nightlife Venues

 

it should be in the other countries section     5555

[Uncle-V]

Nice recipe and they do look amazingly tasty.

I always thought that the key was a good dry rub and long slow smoking time over low heat fire. Not all that  difficult if you have the right equipment and time on your hands.   

Pug in Bangkok does them perfectly. Smokin' Joes not bad either. 

[pattayamongererhaha]

The long slow smoking is what makes the meat tasty and tender.

[jimboh]

My go to rib place lately is Surprise, just off Soi Boukow. Think its Soi PP??