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  • Houstons Restaurant Ribs

    The Houstons Restaurant chain's baby back ribs are the best. Anyone know the recipe?

  • #2
    Re: Houstons Restaurant Ribs

    Hello Fred! Sorry I don't have the recipe, but have you tried to cook ribs with Sweet Baby Rays BBQ Sauce? It is jam-up! Good luck finding that recipe.
    Have you made time to listen to the birds today........

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    • #3
      Re: Houstons Restaurant Ribs

      Thanks. I've never tried Sweet Baby Ray's - but I've seen it in our local market. I'll give it a try.

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      • #4
        Re: Houstons Restaurant Ribs

        Kevin the BBQ guru has some good recipes-here is the link

        http://www.recipegoldmine.com/bbqguru/bbqguru.html
        Nommie

        Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

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        • #5
          Re: Houstons Restaurant Ribs

          Copycat Recipe Requests at Recipelink.com
          From: Halyna - NY 11-30-2006
          RE: ISO: Houstons Knife and Fork Ribs


          Notes on Houston's Famous Ribs:
          Source: Rec Food Cooking from Newsgroups

          Je ne suis pas francaise; mais, je suis chef de cuisine.

          The most important thing to do when making "Knife and fork " ribs is to remove the thin membrane from the back side of the rack. Usually you can shave it with a razor sharp boning knife or ask your butcher to "peel" the rack.

          Next, Houston's uses Danish pork baby back ribs at about 1-1/2 pounds each rack. I prefer an all-natural Berkshire (Danish are Berkshire, but not natural) at about a pound each. Anyway, Houston's cooks theirs in an Alto-Shaam oven which is a cook and hold oven used for very slow cooking. It cooks for about 4-6 hours (depending on how many pounds of ribs are in) at 230 degrees and then turn the oven down to 150 degrees until the ribs have been in for a total of 8 hours. This "melts" the collagen in the muscle and produces VERY tender meat from otherwise inferior cuts. If the meat goes over 240 degrees, it will seize up the collagen and not be fork-tender. You would have to cook it to oblivion to make it mushy - not really the meaty tenderness you are looking for.

          The ribs are seasoned with salt, pepper and white pepper before cooking. After cooking, they are basted with sauce and finished on the grill.

          So, how to cook at home? 2 ways...Either simmer (I mean just barely bubbling) in water with garlic, onion, peppercorns, bay leaf (to preserve flavor) for about 2 hours until as tender as desired. Finish with sauce and grill.

          OR...place seasoned ribs on a rack inside a roasting pan. Put 2 cups of water and 2 tablespoons of liquid smoke in bottom of pan. Cover entire pan tightly with plastic wrap, then cover plastic wrap tightly with heavy duty aluminum foil. Place in 230 degree oven for 5 hours. Reduce oven heat to 170 degrees and let cook another 2 - 3 hours. It is IMPORTANT not to open oven or roasting pan until at least 6 hours have elapsed as this will let out steam and cause slowing down of cooking process - could take hours longer. Remove ribs from pan, baste with sauce and finish on grill. I have found it is easier to finish ribs on grill if you have chilled them a bit in refrigerator first.

          Happy Grilling! Joel

          ***************************************************************

          Deweydecimal
          Live Laugh Love

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          • #6
            Re: Houstons Restaurant Ribs

            Does anyone know how to make the houstons barbecue sauce that goes on the ribs?/

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            • #7
              Re: Houstons Restaurant Ribs

              Houston's Chicago-Style Spinach Dip


              One 12-ounce box frozen chopped spinach, thawed
              1/2 cup chopped canned artichoke hearts (not marinated)
              1 tablespoon chopped white onion
              1/4 cup heavy cream
              1/4 cup sour cream
              1 1/4 cups shredded Monterey jack cheese
              1/3 cup grated Parmegiano Reggiano cheese
              1/4 teaspoon garlic salt

              On the side
              Corn tortilla chips


              1. Mix together the spinach, chopped artichoke hearts, and onion in a microwave-safe glass or ceramic bowl. Cover bowl with plastic wrap, then cut a small slit in the center of the wrap so that the steam can sneak out. Microwave on high for 4 minutes. Keep spinach covered while you prepare the cream sauce.
              2. Combine cream, sour cream, jack cheese, grated Parmegiano Reggiano cheese, and garlic salt in a medium saucepan over medium/low heat. Heat this up slowly for about 10 minutes or until the sauce reaches a simmer and thickens. Just don't let the mixture boil.
              3. Add the spinach mixture to the sauce and continue to heat over medium/low. Cook for about 10 more minutes or until mixture reaches a thick dip-like consistency. Pour into a bowl and serve with tortilla chips for dipping (or crackers, bread, whatever you want).

              Makes 2 cups.

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              • #8
                Re: Houstons Restaurant Ribs

                Houston's Cole Slaw


                3/4 cup mayonnaise
                3 tablespoons white vinegar
                2 tablespoons sugar
                1/8 teaspoon salt
                8 cups chopped green cabbage (1 head)
                1/2 cup chopped parsley
                1/2 cup chopped green onion (green part only)
                2 tablespoons minced green bell peppers
                1/2 teaspoon celery seed


                Whisk together mayonnaise, vinegar, sugar and salt in medium bowl.

                Combine cabbage, parsley, green onion and bell pepper in a large bowl.

                Pour the dressing over the cabbage and mix well.

                Add celery seed and mix, then cover the bowl and chill for at least 4 hours.


                Serves 8

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                • #9
                  Re: Houstons Restaurant Ribs

                  Houston's Cous Cous Salad-The Real Thing!

                  1 box plain cous cous-make according to package
                  parsley-chopped very fine
                  radishes-chopped very fine
                  carrots-chopped verry fine
                  RAW peanuts-remove skin & chop very fine
                  rasins-chopped very fine
                  green onions(optional)chopped very fine

                  Add To Following Dressing

                  1 individual serving size PLAIN yogurt
                  2 Tablespoons olive oil
                  1 clove garlic-minced (can use garlic powder)
                  1 Tablespoon honey
                  2 Tablespoons lemon juice
                  salt
                  pepper


                  Mix all & chill!

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                  • #10
                    Re: Houstons Restaurant Ribs

                    Houston's Fruit Salad


                    1 large crisp sweet apple (I like Red Delicious)
                    1 large banana
                    1 orange
                    1 cup seedless grapes (red or green)
                    1/2 cup raisins
                    2 tablespoons Miracle Whip (light or regular)
                    2 teaspoons sugar or sugar substitute


                    Wash all fruit.

                    Chop apple and orange into chunks, slice banana.

                    Put fruit into bowl with raisins, add Miracle whip and sugar.

                    Mix well, refrigerate about 1 hour.

                    Serve alone or with a meal.


                    Serves 4 to 6

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                    • #11
                      Re: Houstons Restaurant Ribs

                      Houston's Honey Lime Vinaigrette


                      1/3 cup vegetable oil
                      1/4 cup rice vinegar
                      1/4 cup honey
                      2 tablespoons Dijon mustard
                      1 tablespoon chopped fresh cilantro
                      2 1/2 teaspoons fresh lime juice
                      1 teaspoon sesame oil
                      1 1/2 teaspoons minced red bell peppers
                      1 teaspoon minced onion
                      1/4 teaspoon fresh ground black pepper
                      salt


                      Combine all ingredients in a small glass or ceramic bowl, mix well.

                      Heat dressing in microwave on high power from 1 to 1-1/2 minutes, or until mixture begins to bubble.

                      Remove from microwave and whisk for 1 minute- this emulsifies the dressing and it should thicken as it cools.

                      Cover and chill for two hours before serving.


                      Yields 1 cup

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                      • #12
                        Re: Houstons Restaurant Ribs

                        Houston's Knife & Fork Barbecue Ribs


                        2 rack spareribs, Danish baby-back, about 1.5-lb each
                        salt, for dusting meat
                        fresh ground black pepper, for dusting meat
                        fresh ground white pepper, for dusting meat
                        barbecue sauce of choice

                        2 Cups water-Method 2
                        2 Tablespoons liquid Barbecue SmokeŽ-Method 2

                        The ribs are seasoned with salt, pepper and white pepper before cooking. After cooking, they are basted with sauce and finished on the grill.
                        Two ways to cook these ribs like the restaurant

                        Method 1
                        Simmer in barely bubbling water with garlic, onion, peppercorns, bay leaf for about 2 hours until as tender as desired. Finish with sauce and grill.

                        Method 2
                        Place seasoned ribs on a rack inside a roasting pan. Put 2 cups of water and 2 tablespoons of liquid smoke in bottom of pan. Cover entire pan tightly with plastic wrap, then cover plastic wrap tightly with heavy duty aluminum foil. Place in 230 degree oven for 5 hours. Reduce oven heat to 170 degrees and let cook another 2 - 3 hours. It is IMPORTANT not to open oven or roasting pan until at least 6 hours have elapsed as this will let out steam and cause slowing down of cooking process - could take hours longer. Remove ribs from pan, baste with sauce and finish on grill. I have found it is easier to finish ribs on grill if you have chilled them a bit in refrigerator first.

                        NOTES : The most important thing to do when making "Knife and fork " ribs is to remove the thin membrane from the back side of the rack. Usually you can shave it with a razor sharp boning knife or ask your butcher to "peel" the rack. Next, Houston's uses Danish pork baby back ribs at about 1-1/2 pounds each rack. Houston's cooks theirs in an Alto-Shaam oven which is a cook and hold oven used for very slow cooking.

                        Comment


                        • #13
                          Re: Houstons Restaurant Ribs

                          [QUOTE=fred;268550]The Houstons Restaurant chain's baby back ribs are the best. Anyone know the recipe?[/QUOTE]

                          I worked for Houston's for 5 years and this recipe (for me) comes very close.

                          Target Barbecue Sauce

                          1/4 C. Molasses
                          1 C. Catsup
                          1/2 to 3/4 C. Brown Sugar
                          4 tsp. Hickory liquid smoke
                          1/2 tsp. Onion salt
                          1/2 C. + 2 Tbsp. vinegar
                          1/2 tsp. Dry mustard
                          1/2 tsp. Garlic powder, not garlic salt
                          1 1/2 tsp. Corn Starch

                          Mix molasses, catsup, 1/2 cup brown sugar, liquid smoke, onion salt, vinegar, mustard and garlic powder. Simmer for 20 minutes. Taste, add additional 1/4 brown sugar, if desired, and cook another 5 minutes. Mix 1-1/2 teaspoons corn starch with 1 tablespoon water. Stir to mix well. Pour into hot mixture and cook until slightly thickened, about 5 minutes. Cool.

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