|On the stove|
- Place ribs in a pot and cover with broth.
- Bring to a boil and simmer for about 1 hour or until meat easily comes away from the bone.
- Carefully remove ribs from pot and drain.
- Brush with sauce.
- Finish cooking on the BBQ over medium-low heat for about 15 minutes or broil in the oven.
|In The Oven|
- Place oven rack in middle position and preheat oven to 165 oC (325 oF).
- Wrap ribs in a large sheet of foil, sealing well.
- Bake for 3–4 hours.
- You don’t need to rest the ribs before serving.
|On the BBQ|
- Preheat BBQ to high.
- Wrap ribs in foil.
- Cook over indirect heat, lid closed, for about 5 hours.
- Remove the foil and brush ribs with sauce.
- Continue cooking ribs over indirect heat, lid closed, for 20 minutes—For store-bought ready-to-cook ribs, only do this last step.
- Section into portions of three ribs each, so that they fit into the slow cooker.
- Place the ribs in the slow cooker and cover with broth.
- Cover and cook for 7–9 hours on low, or 3–5 hours on high.
- Cut ribs into sections of three bones each and rub with spices.
- Place ribs upright in the pressure cooker.
- Add broth to cover food.
- Close and program the pressure cooker to the meat setting, then set cooking time to 25 minutes.
- Let the pressure cooker depressurize naturally and remove lid.
- Brush ribs with BBQ sauce and grill on the BBQ for about 5 minutes on each side.
- Place ribs in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 73.9 oC (165 oF)
- Once the water has reached the desired temperature, immerse the bag in the water and leave the ribs to cook for about 12 hours.
- Remove bag when cooking is complete.