Best Pork Ribs Ever Food

TENDER PORK SPARE RIBS

Steps:

• Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
• Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
• Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
• Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

BEST BARBECUE RIBS EVER

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 PORK RIBS EVER

Steps:

• Boil the ribs for at least 1 1/2 hours, or until the meat begins to pull off of the bone.
• SAUCE:.
• Combine the sugar, oyster sauce, chili sauce, and margarine or butter in a sauce pan.
• Cook over medium heat until it thickens.
• BBQ the ribs on the barbie, basting with the sauce. I highly recommend real charcoal!

BEST EVER BBQ RIBS

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.