Busy Day Barbecued Ribs Food

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 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.

BARBECUED PORK RIBS

Steps:

• For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
• Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
• Preheat the oven to 375 degrees F.
• Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
• For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
• When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
• Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.

BARBECUE RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

BUSY DAY BARBEQUE BRISKET

Steps:

• Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
• Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

SIMPLE BBQ RIBS

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

BUSY-DAY BARBECUED RIBS

Steps:

• Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on high for 1 hour. Reduce heat to low and cook 4-5 hours longer or until meat is tender. Thicken cooking liquid if desired.

THE ULTIMATE BARBECUED RIBS

Steps:

• Special equipment: Kitchen twine
• Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
• Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat 2 tablespoons oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
• Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
• When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

BARBECUED RIBS

Steps:

• Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
• Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
• Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
• Serve with extra barbecue sauce on the side.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.