Cock Rock Ribs

Cock Rock Ribs

These ribs are really rockin', tasty, and juicy. 4 out of 6 people rated them in the top 10% of all the ribs they have eaten in their life.

!! I READ ARTICLE - IT SAID TO USE MUSTARD!!

Precooking Cock Rock Ribs

5, half slabs of pork baby back ribs - I don't think we used pre cooked. They were pork baby back ribs
2.5 cups coarsely chopped celery
1 yellow onion coarsely chopped
1.5 cups coarsely chopped carrots
2 whole bay leaves
1 teaspoon peppercorns
1 tablespoon salt
2 ounces Jack Daniel's booze

In heavy large pot add celery, onion, carrots, bay leaves, peppercorns and salt, and water. Place ribs in pot. Make sure water covers ribs and bring to boil, about 1/2 an hour. Reduce heat to medium and simmer until meat is tender - for 1 hour. Keep eye on water and make sure water does not start to boil again - vary heat to assure this. We also removed the fat that boiled off with a spoon. We put the fat in Amy's salad. She was pissed. Using tongs, remove rib racks from pot. Cool slightly. Coat ribs in BBQ sauce and let sit for 15 minutes. We used Sweet Baby Rays and Sweet Baby Rays Hot and Spicy. I liked Sweet Baby Rays Hot and Spicy the most.

On the Grill

All ya do is lay tinfoil on grill and cook them on the foil with indirect heat - add a poop load of sweet baby rays spicy bbq sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, 30 minutes. Cook them with ribs placed with bowl side up so you can have extra bbq sauce sitting in the 'bowl'. Think of a half pipe that you skateboard on. The last 3 minutes cook them on high heat to get them a little crispy.

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