I’ve made baby back ribs on my Char-Broil Big Easy before and they’ve come out great. After watching a TV show segment on Tony Roma’s ribs I decided that I needed to try the same technique using my Big Easy. And boy, did they come out packed with flavor. Tender, almost-fall-off-the-bone meat. Perfectly tasty. And, a key in my book, not over-sauced. Just like they said on the TV show, you want to taste the meat. There are ribs there. Taste them!
The recipe steps may look like a lot of work, but these Tony Roma’s ribs are actually quite easy to make. Marinade overnight, cook for a while, brush with sauce, cook a bit longer to set the sauce, slice and serve. Done. If you prefer a more traditional ketchup-based BBQ sauce on your ribs try my copcyat of Tony Roma’s Blue Ridge Smokies sauce.
I do not like for my rib meat to be completely fall-off-the-bone. I like a little ‘tug’ to it and that’s what I got after 90 minutes. If you prefer your ribs to be even more tender, leave them in for the full 2 hours.
1/4teaspoonTabascoany vinegary hot sauce will do and don't be afraid to add more
Cut the ribs in half if they are too long to fit into your Big Easy.
Place the ribs in resealable container or baggie.
Combine the rest of the ingredients in a medium saucepan.
Bring the sauce to a boil then reduce the heat to a simmer and let simmer until reduce by half and thickened, 15-20 minutes.
Remove the sauce from the heat and let cool.
Reserve 1/4 cup of the sauce and pour the remaining sauce over the ribs. Coat well, seal, and refrigerate overnight. Turn occasionally to let the marinade get on all sides of the ribs.
Fire up your Big Easy.
Cut a small lit in one end of the ribs and insert the rib hooks.
Place the ribs on a piece of foil. Pour any remaining marinade from the overnight marinate (NOT the marinade you reserved) over the ribs and seal TIGHTLY. You want the foil seam to be at the top, near the hooks and the bottom of the ribs sealed so the juices and marinade does not leak out.
Hang ribs in the Big Easy basket and lower into the cooker.
Cook for 90 minutes to 2 hours. After 90 minutes the ribs will be tender with a bit of a 'bite', meaning the mean will gently pull away from the bones. The meat will pull away from the bones about an inch on the ends. If you want your ribs to be completely fall-off-the-bone leave them in for the full 2 hours.
Remove the ribs from the Big Easy and remove them from the foil. Do not remove the rib hooks.
Brush the ribs with half of the reserved marinade and return to the Big Easy for 5 minutes.
Remove ribs from the cooker and let rest for 10 minutes before slicing.
Brush with last of the reserved marinade and serve.
I could not have been happier with how great these St. Louis-style ribs on the Char-Broil Big Easy came out. They were cooked high-and-fast on my Char-Broil Big Easy.The Big Easy is a great cooker for a whole lot of things. Although I’ve cooked baby back ribs on my Big Easy, my favorite rib is the spare rib because of the additional fat (flavor). When you cut them St. Louis-style you end up with a beautiful piece of pig meat, perfect for the Big Easy.
Making ribs on the Big Easy couldn’t get much easier. I rubbed down the ribs the night before with my no-burn rib rub. The next day I fired up my Big Easy. I decided to coil my ribs so they fit in the bottom of the cooker. If I’d had put in the Big Easy bunk bed basket I think I could’ve cooked two full racks at once. You could also cut the rack in half and hang it in the cooker using the Big Easy rib hooks.
It took about ninety minutes until the meat was starting to pull back from the bones. I slathered some of my Bourbon Street BBQ sauce onto the ribs and let them cook just a bit longer. This gave them a bit of a crunchy outer layer.
When the ribs were done I removed them from the cooker, uncoiled them, and let them rest for about 15 minutes. Then I sliced them and proceeded to enjoy some of the best ribs I’ve had. Not fall-off-the-bone ribs, those are overdone. You want a little tug, a little bite, to your ribs. These have that. And they’re juicy, oh so juicy, just like everything else I’ve cooked on the Big Easy. These are great ribs.
Your favorite BBQ sauceif desired (Note that if you use a sauce that contains a lot of sugar you will really need to keep an eye on the ribs or the sauce may burn. I used my Bourbon Street sauce, which definitely has brown sugar in it!)
Place the ribs on a large piece of foil and sprinkle rub on both sides.
Rub in slightly then seal.
Refrigerate for up to 12 hours.
Fire up your Big Easy. To fit the ribs into the cooker you'll either need to coil them as I did (I found this to be easier to do with the Big Easy kabob insert as a kind of holder) or cut them if they are too long and use the Big Easy rib hooks to hang them.
Cook the ribs for 90 minutes. You should see the meat pulling back from the bone about1/2" - 1". If not, let them cook a bit longer.
Slather the ribs with sauce, if desired. Note that if you use a sauce that contains a lot of sugar you will really need to keep an eye on the ribs or the sauce may burn. Return ribs to cooker for 15-30 minutes or until they have a nice crust on them.
Remove, let rest for 10-15 minutes, then slice and serve. If desired, have additional warmed BBQ sauce on the side for dipping.
A little bit ago I made Italian “sausage” baby back ribs on the Char-Broil The Big Easy for the first time. I was really impressed with how well they came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.
I was looking for a different take on ribs, something other than the “usual” BBQ-flavor, when I came across a recipe for ribs with the flavor of Italian sausage (oh my!). I knew right then that I was going to make them on my Big Easy.
The resulting Italian “sausage” baby back ribs is fantastic. They taste just like Italian sausage, with a wonderful twist. Again, tender and juicy. And with the hint (not overpowering) of fennel and the other seasonings found in Italian sausage. The orange glaze is absolutely to die for. The brown sugar gives the ribs a bit of a crust, a crunchy exterior. The glaze is not overly sweet thanks to rice wine vinegar, orange juice and zest, and chile paste (yum! a nice kick!). These are some of the best ribs I’ve ever had or made, and I’ve made a lot of them, from on the grill, on the smoker, and now on the Big Easy.
2racks baby back ribstrimmed to fit the Big Easy (alternatively, if you have a particularly large rack, just halve it and the remaining ingredients). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
32ouncesapple cider or juice
1/2cuploose packed brown sugar
For the rub
2tablespoonsfennel seedslightly ground
2tablespoonsfreshly ground black pepper
For the glaze
2/3cuporange juice2 big oranges
2/3cuprice wine vinegar
1tablespoonhot chili paste
Place the ribs into a resealable container.
In a medium bowl, combine the brine ingredients. Pour over the ribs and seal.
Refrigerate 12 hours, turning the ribs occasionally.
Fire up your big easy
Attach ribs to the rib hooks. Attach ribs to the Big Easy and lower into the cooker. Cook 35 minutes.
Meanwhile, make the rub by combining all ingredients.
Rub ribs generously with the rub (being careful to not burn yourself on the rib hooks!). Wrap the ribs in foil, making sure that the rib hooks stick out enough to be used.
Return ribs to the Big Easy and cook another 45 minutes.
Meanwhile, make the glaze by combining all ingredients in a small saucepan. Bring to a boil and reduce to a simmer and simmer until reduced by half.
Remove ribs from the Big Easy and remove the foil. Brush ribs on all sides with the glaze and return to the cooker for 10 minutes. Add more glaze and cook another 5 minutes or until the desired color is achieved.