Falling of the bone - Mesquite BBQ Ribs

[red.smith]

FALLING OF THE BONE - MESQUITE SMOKED RIBS

Serves 4-6

2 Racks of spare or baby back ribs
1/2 to 1 tsp. Garlic Powder
1 (12 ounces) bottle Dinni's Select Ginger Teriyaki Sauce
to taste. Salt and Pepper
1 (12 ounces) bottle Dinni’s Select Mesquite Barbeque Sauce
(I got the sauces from the internet)

Baste Ribs with Dinni's Select Ginger Teriyaki Sauce and sprinkle salt, pepper and garlic powder. Wrap ribs tightly in a plastic (Saran) wrap and then aluminum foil. Place on large oven pan and bake at 225 degrees (F) for 2 1/2 to 3 hours. Unwrap ribs, being careful to remove all plastic wrap and foil. Place on medium heated grill just long enough to brown and then baste with Dinni’s Select Mesquite Barbeque Sauce. Move ribs away from the heat on the grill and cover long enough to heat the Barbeque Sauce.

Enjoy the best tasting ribs you had never experienced before.

[OSD]

Might well be very good. But I prefer mine smoked in a smoker with pecan wood and not cooked in an oven.

[Gator]

Uh, let me guess - you work for Dinnis?

[Papa Tom]

FALLING OF THE BONE - MESQUITE SMOKED RIBS

Serves 4-6

2 Racks of spare or baby back ribs
1/2 to 1 tsp. Garlic Powder
1 (12 ounces) bottle Dinni's Select Ginger Teriyaki Sauce
to taste. Salt and Pepper
1 (12 ounces) bottle Dinni’s Select Mesquite Barbeque Sauce
(I got the sauces from the internet)

Baste Ribs with Dinni's Select Ginger Teriyaki Sauce and sprinkle salt, pepper and garlic powder. Wrap ribs tightly in a plastic (Saran) wrap and then aluminum foil. Place on large oven pan and bake at 225 degrees (F) for 2 1/2 to 3 hours. Unwrap ribs, being careful to remove all plastic wrap and foil. Place on medium heated grill just long enough to brown and then baste with Dinni’s Select Mesquite Barbeque Sauce. Move ribs away from the heat on the grill and cover long enough to heat the Barbeque Sauce.

Enjoy the best tasting ribs you had never experienced before.

I really doubt that statement.
Welcome Red and I can see you are a fan of Denni's haven't tried it myself might be good stuff.
What part of Kansas are you from?

[SteerCrazy]

welcome aboard Red. I live in Kansas City my whole life and I've never heard of Dinni's. My oven is not programmed to cook ribs but I'll pass this one along to the neighbor

edit;
looks like he got it off the internet

[JamesB]

Hey now, there ain't nothing wrong with cooking ribs in an oven... I do it all the time! My method differs a bit from the one posted though, I don't use foil on ribs and my ovens are wood fired...

[bowhnter]

[txngent]

One of the many things I am so proud of by being a Texan, my ribs are not candied with all that "flavored", fancy, mass produced, sauce. Let alone any Teriyaki. Not to say they ain't all that, I just leave the candy to apples, and the Teriyaki to Oriental foods.

I see too many people complicating things that are meant to be simple.

Ribs are just that, trim a rack purty, rub some spices on them, smoke them with some good ol' burning wood. Let them get tender as you drink a beer or two (six packs ), tell a couple lies on your buddies. Take them off when they are almost off the bone, and eat them. Simple.

I was brought up that "sauced" was what you called the buddy that drank too much before we ate!

[OSD]

So as not to have another problem with not crediting a recipe properly. Here's the recipe from the Dinni's web site with the credited author of the recipe.

FALLING OF THE BONE MESQUITE RIBS

Recipe contributed by Charlie Eggers

Serves 4-6

2 Racks of spare or baby back ribs
Garlic Powder
Dinni's Select Ginger Teriyaki Sauce
Salt and Pepper
Food Masters Mesquite Barbeque Sauce

Baste Ribs with Dinni's Select Ginger Teriyaki Sauce and sprinkle salt, pepper and garlic powder. Wrap ribs tightly in a plastic (Saran) wrap and then aluminum foil. Place on large oven pan and bake at 225 degrees (F) for 2 1/2 to 3 hours. Unwrap ribs, being careful to remove all plastic wrap and foil. Place on medium heated grill just long enough to brown and then baste with Food Masters Mesquite Barbeque Sauce. Move ribs away from the heat on the grill and cover long enough to heat the Barbeque Sauce.

[JamesB]

Just wanted Red to know that we ain't picking on him particularly... More like fun'n with ya Red! Everybody likes something a bit different. Different strokes for different folks kinda thing... but bottom line is that oven cooked ribs ain't BBQ as we know it and to be fair, the recipe didn't say they were Q'd, but they aren't smoked either.

There is plenty of info here about how we prefer our Q! Stick around and we'll learn ya!

James.

[txngent]

X2 James. I only have one problem with Red and his post.... where are the pictures? !

[OSD]

Have to agree with James, people do take their Q'n rather seriously around here. At least them ribs weren't boiled first. And he did finish them on a grill.

This was kind of a rocky start and first post for you. how about you go to the Wanted Posters and tell us a little about yourself and what kind of pit you cook on. Let's put this post aside and start fresh. We're really a friendly bunch of folks who enjoy sharing about Q'n.

[Papa Tom]

Yep there is no intent to scare ya off Red we enjoy ribbin' each other.

[JaCK2U2]

What's an oven?

[Stan41]

First, let me say that it's pretty hard to ruin pork ribs. You have to really work at it to make them bad. That said, I am with TXNGENT. Salt and Pepper them and cook them over mesquite coals. However they are also good just salted and peppered and baked in a kitchen oven.
I have never met a pork rib I didn't like.
I have never met a beef rib that I did like.
Stan41