BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
BEST-EVER GRILLED RIBS
Steps:
- Preheat a grill (charcoal or gas) to 300˚, with the coals or flames only under one half of the grill.
- For the spice rub: In a small bowl, mix the brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper and cayenne (if using) to combine.
- Place the rack of ribs on a large sheet tray and remove the membrane from the underside of the ribs. Rub the vegetable oil all over both sides of the ribs, then sprinkle evenly with the spice rub.
- Place the ribs on the sheet tray, with the curves of the bones facing down. Add the chicken stock and vinegar to the tray. Wrap the tray tightly with aluminum foil and place on the grill over the side with no coals/flame. Cook over indirect heat until the internal temperature of the ribs reads 180˚ to 190˚, about 80 to 90 minutes.
- Increase the grill temperature to 375˚ and oil the grill grates well. Transfer the ribs directly over the grill grates and brush the tops with the BBQ sauce. Cover and cook for 5 minutes. Carefully turn the ribs over and baste the other side with the BBQ sauce. Cover again and cook for an additional 5 minutes. Continue basting and turning the ribs until the BBQ sauce has created a sticky coating and the ribs are charred in spots, 10 to 20 minutes longer.
- Transfer the ribs to a cutting board, cut into pieces and serve.
BEST EVER BBQ RIBS
Make and share this Best Ever BBQ Ribs recipe from Food.com.
Provided by Holley Mc
Categories Pork
Time 4h
Yield 4-6 depends on size of rack, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325°F.
- Wash ribs and pat dry with paper towels. Set on rimmed baking sheet or in a large roasted pan. Place mustard, onion powder, garlic powder, allspice powder, chili powder, cayenne, Lowry's seasoned salt, salt and pepper in a gallon-sized re-closable plastic bag, or a pizza spice shaker container, and shake vigorously to mix well. Pour half seasoned rub mixture onto one side of the ribs and massage into flesh. Turn ribs over and pour the remaining rub mixture onto other side of ribs and massage into flesh. Cover ribs fully with a large sheet of heavy duty tin foil, rolling edges of foil under and into baking sheet to make an air proof seal. I leave them in the frige overnight to merinate well. I don't know if this is what makes them so tender, but they are! Place in oven and cook for 3 hours.
- Remove from oven, carefully unseal foil - keep your hands and face a way from the hot steam. Heat grill to high. Place barbecue sauces, brown sugar, garlic, liquid smoke and cider vinegar into a medium-sized sauce pan, stir to combine. Using a large pastry brush, baste generously with sauce. Place sauce over medium-high heat, bring to a boil, then lower heat to medium and cook for 5 minutes. Remove from heat and set aside. Place ribs on grill and cook, about 4-6 minutes a side, 8-12 minutes total.
- Remove to a cutting board, cut into 2-3 rib portions, place on serving platter and serve with remaining barbecue sauce on the side.
Nutrition Facts : Calories 376.1, Fat 6.1, SaturatedFat 0.8, Sodium 2850.1, Carbohydrate 76.8, Fiber 6.7, Sugar 49.3, Protein 7.3
BEST BBQ RIBS EVER
YES, there are alot of steps in making BBQ ribs and a great sauce to go with it, and YES they are always worth the work. Everyone has their own taste of what is great and what is mediocre. You just have to experiment with your sauces until you get it right. Well I finally got it just about right. LOL!! My boyfriend Marvin liked it and he ate every bite and my picky son and his girlfriend also helped to finish what was left of the ribs. So I must have done something right this time. Next time I will have to buy 8 lbs of ribs so I can have seconds.
Provided by litldarlin
Categories One Dish Meal
Time 1h50m
Yield 2 1/2 cups
Number Of Ingredients 18
Steps:
- Prepare outdoor grill for covered direct grilling over medium heat.
- Prepare Baby Back Ribs:.
- In a small bowl, combine paprika, brown sugar, salt, chili powder, black pepper, cumin, and ground red pepper.
- Pat ribs dry with paper towels.
- Rub spice mixture all over ribs.
- Place 2 racks of ribs side by side in foil cooking bag.
- Place 3 ice cubes under ribs; seal bag.
- Or, place two 30" by 18" sheets of heavy-duty foil on work surface to make a double thickness.
- Place 2 racks of ribs side by side on center of stacked foil.
- Place 3 ice cubes under ribs.
- Bring long sides of foil up and over ribs;.
- Fold several times to seal well, then fold in ends to seal tightly.
- Repeat with 1 more cooking bag or 2 more sheets of foil and remaining ribs and ice cubes.
- Place foil packets on grill rack.
- Cover grill and cook ribs 1 hour, carefully turning packets over with tongs once halfway through grilling.
- While ribs are grilling:.
- Prepare Barbecue Sauce:.
- In 4-quart saucepan, combine all sauce ingredients; heat to boiling over high heat.
- Reduce heat to low and simmer uncovered 30- 40 minutes or until sauce thickens slightly stirring occasionally.
- Makes about 2 1/2 cups.
- When ribs are done, with kitchen shears cut an X in top of each foil packet to let steam escape, then carefully pull back foil to open.
- Remove ribs and place directly on grill rack.
- Cover grill and cook ribs 7 to 10 minutes or until browned, turning over once.
- Brush ribs with some sauce and cook 7 to 10 minutes longer, brushing with some more sauce and turning frequently.
- To serve, cut ribs into 1-rib portions and arrange on platter.
- Pass remaining sauce to serve with ribs.
Nutrition Facts : Calories 3023.5, Fat 216.8, SaturatedFat 80, Cholesterol 855.9, Sodium 4948.7, Carbohydrate 85.1, Fiber 4.1, Sugar 70.8, Protein 180.9
THE BEST EVER BBQ PORK RIBS
BBQ Ribs are my passion!!! I've tried several different rib recipes & I have an earlier Rib recipe posted on Zaar, but this even beats that one!!! First of all, DO NOT BOIL RIBS!!!...it takes away the flavor & is just plain WRONG!!! Second, they shouldn't "fall-off-the-bone"...they should be tender, but sort of "SNAP-OFF" the bone!!! Third, everyone has their own favorite "rub" & "sauce"...give Recipe #410170 and/or Recipe #268574 or use whatever works best for YOU!!! I prefer my ribs smoked, but that's me. These ribs are good either way!!! You can mop them with sauce is desired, but I prefer not to. PLEASE READ DIRECTIONS COMPLETELY.
Provided by Ackman
Categories Pork
Time 2h15m
Yield 2-4 half racks, 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 275°.
- Cut ribs in half & generously apply rub on both sides, massaging it into the meat.
- Wrap each half tightly in heavy duty aluminum foil.
- Place each in a shallow pan with sides.
- Bake for 3 hours.
- Serve with your favorite sauce.
- NOTE: If you want them BROWNED, carefully remove the ribs from the foil. Place under broiler or on grill until desired, but watch carefully so not to burn -- 10-12 minutes each side should be sufficient.
- NOTE 2: If you want them SMOKED, carefully remove the ribs from the foil. Place on grill, using indirect method -- smoke for about an hour. I recommend Apple or Hickory.
- DO NOT soak wood chips/chunks in water! Wood doesn't absorb much water, so all you're doing is cooling off the coals.
- ENJOY!
Nutrition Facts :
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- Stir together brown sugar, salt, paprika, garlic powder, dry mustard, and pepper in a small bowl.
- Rub ribs with olive oil, and coat evenly with brown sugar mixture, pressing to adhere. Stack ribs together, and wrap tightly with plastic wrap. Place on a baking sheet, and chill 8 hours. Remove plastic wrap, and let ribs stand at room temperature 30 minutes before grilling.
- Preheat a gas grill to medium (350°F to 400°F) on 1 side; keep other side unlit. Place rib slabs, meaty side up, on oiled grates over unlit side of the grill, stacking 1 on top of another.
- Grill, covered, for 2 hours, rotating bottom slab of ribs to top of stack every 40 minutes. Reduce grill temperature to low (250°F to 300°F); unstack rib slabs, and place side by side over unlit side of grill. Grill ribs, covered, until meat is tender and starts to separate under slight pressure and tips of the bones are exposed about 1/2 inch, about 30 minutes. Remove ribs from grill, and let rest 10 minutes before serving.
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