CHILI RUBBED RIBS
Chili Rubbed Ribs are flavorful and delicious. A great addition to your weekend grilling plans and a surefire hit for dinner. The simple homemade dry rub adds amazing flavor to your favorite pork ribs.
Provided by Milisa
Time 2h10m2S
Number Of Ingredients 8
Steps:
- Mix dry rub together by combining brown sugar, granulated garlic, smoked paprika, dry mustard, salt and chili flakes.
- Drizzle olive oil over ribs, rubbing all over.
- Sprinkle ribs with chili rub, rubbing into meat.
- Prepare grill fire to 300° with hickory or oak for wood smoke flavor.
- Place ribs over indirect heat and cook with the lid closed for 1 1/2 - 2 hours.
- Internal temperature should reach at least 165°. For the most tender ribs, cook to 185°.
- Remove from grill and allow to rest 10 minutes before slicing.
Nutrition Facts : Calories 307 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1249 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
SPICY PORK RIBS
These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
- Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
BONELESS COUNTRY RIBS WITH SPICY CHILI RUB (DRY)
Rubs are dry spice combinations that are rubbed into the meat just before it is cooked. Add some couscous and coleslaw! I believe this is an old Cooking Light Recipe.
Provided by Amberngriffinco
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the dry spices together in a small bowl. This shold equal about 1/2 Cup of rub. Mix dry ingredients well. Put the pork ribs in an aluminum pan, then rub both sides of the meat with rub evenly coating. You can rub the spices in with your fingers. Be SURE to wash your hands before and after handling the meat.
- Transfer meat from pan to grill and cook 8-10 minutes on each side until thoroughly cooked. Cut into the meat to check doneness.
- **I add in a few Tablespoons of brown sugar to this mix to cut some of the heat **.
- *** Can use bone in easily as well.
Nutrition Facts : Calories 25.6, Fat 1.1, SaturatedFat 0.2, Sodium 1767.4, Carbohydrate 4.7, Fiber 2.5, Sugar 0.5, Protein 1.2
BONELESS COUNTRY STYLE RIBS DRY RUB
This recipe is for 1 pound of boneless country style pork ribs.
Provided by Nicole B.
Categories Main Course
Time 2h35m
Number Of Ingredients 10
Steps:
- Add paprika, marjoram, oregano, thyme, pepper, onion powder, garlic powder and salt to a mixing bowl. Stir together until combined.
- Sprinkle the rub evenly onto a plate or a pie plate, then rub the ribs in it until they are coated on all sides. Cook the ribs using either the slow-bake method or the high-temperature method (see notes).
Nutrition Facts : Calories 431 kcal, Carbohydrate 2.1 g, Protein 44.6 g, Fat 26.3 g, SaturatedFat 9.1 g, Cholesterol 171 mg, Sodium 723 mg, Fiber 0.8 g, Sugar 0.5 g, ServingSize 1 serving
MEXICAN-STYLE CHILLI RIBS
Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue
Provided by Jane Hornby
Categories Main course
Time 2h30m
Number Of Ingredients 14
Steps:
- Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
- To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
- For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).
Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
SPICE DRY RUB COUNTRY SPARERIBS
This is a great recipe for EXTREME Slow cooking at very low temperatures. We enjoy these after the first six hours without the BBQ sauce. Toss a salad, heat some bread and you have a meal.
Provided by Country Chef
Categories Pork
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven at 250 degrees.
- Wash and dry spare ribs.
- Mix dry ingredients together.
- Rub spare ribs with dry rub.
- Place in oven for 5 hours.
- If pan is dry (no drippings) add 1/2 cup of water to bottom.
- Turn over and cook another 1 hours till fork tender.
- No basting is required.
- Optional - BBQ Sauce and additional cooking.
- During slow cooking of ribs make BBQ sauce ingredients and chill over night.
- Remove ribs and chill over night.
- Coat chilled ribs with sauce.
- Prepare medium heat grill.
- Place coated ribs for 2 minutes each side indirect heat or perimeter heat.
Nutrition Facts : Calories 1393.5, Fat 89.8, SaturatedFat 32.1, Cholesterol 342.8, Sodium 4818.3, Carbohydrate 36.4, Fiber 6, Sugar 13.5, Protein 87.3
BEST-EVER COUNTRY-STYLE RIBS
I found this recipe years ago in a magazine and it has become a favorite. They are not only the best-ever, but also the easiest-ever. These finger-licking ribs start with a dry spice rub and end with an out-of-this-world sauce. And, they have one other distinct advantage: They're cooked mostly in advance, so they require very little last-minute tending. For a finishing touch, all you need to do is give them a quick crisping on the grill (or under the broiler.) Preparation time does not include marinating.
Provided by Alan in SW Florida
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight.
- Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl.
- Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.).
- Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
- Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more.
- DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.
More about "boneless country ribs with spicy chili rub dry food"
BEST DRY RUB FOR COUNTRY STYLE PORK RIBS - MAVEN COOKERY
COUNTRY-STYLE BONELESS PORK RIBS - MEDITERRANEAN LATIN …
From mediterraneanlatinloveaffair.com
5/5 (1)合計時間 2 時間 25 分カテゴリ Main Courseカロリー 409 (1 人分)
SWEET & SPICY BBQ RIBS (OVEN BAKED) - KYLEE COOKS
From kyleecooks.com
10 BEST COUNTRY STYLE BEEF RIBS RECIPES | YUMMLY
From yummly.com
COUNTRY-STYLE RIBS RECIPE (OVEN-ROASTED) | THE KITCHN
From thekitchn.com
BONELESS COUNTRY STYLE RIBS RECIPE | GROUP RECIPES
From grouprecipes.com
INSTANT POT COUNTRY STYLE RIBS - SOUTHERN BYTES
From southern-bytes.com
BONELESS COUNTRY RIBS WITH SPICY CHILI RUB DRY RECIPES
From tfrecipes.com
BBQ BONELESS COUNTRY RIBS RECIPE - TABLESPOON.COM
From tablespoon.com
HEARTY CHILI WITH COUNTRY RIBS | GREENGOS CANTINA
From greengoscantina.com
THE BEST DRY RUB FOR RIBS - SIMPLY RECIPES
From simplyrecipes.com
BONELESS COUNTRY RIBS WITH SPICY CHILI RUB (DRY) RECIPE
From recipeofhealth.com
214462 BONELESS COUNTRY RIBS WITH SPICY CHILI RUB DRY RECIPES
From recipeofhealth.com
SHORT RIB CHILI BY DANIEL SEIDMAN RECIPE | TRAEGER GRILLS
From traeger.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
HOW TO GRILL BONELESS COUNTRY STYLE RIBS - STELLA! RESTAURANT
From restaurantstella.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love