SPICY PORK RIBS WITH TANGY SLAW
Provided by Susie Jimenez
Time 4h35m
Yield 20 servings
Number Of Ingredients 22
Steps:
- For the ribs: Preheat the oven to 400 degrees F.
- Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper. Let sit 30 minutes.
- In the meantime, whisk together the beer, lemon zest and tomato paste. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours.
- While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.
- To prepare: Preheat a grill to medium-high heat. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes. Serve the ribs with the slaw on the side.
THE BEST DRY RUB FOR RIBS
This BBQ Spice Rub is fantastic for ribs, but it's also great on pork chops, pork loin, and pork shoulder! You can even add it to your favorite BBQ sauce for an extra kick.
Provided by Irvin Lin
Categories BBQ Grill Make-ahead
Time 5m
Number Of Ingredients 9
Steps:
- Mix: Place all the spices in an airtight glass jar and shake gently to combine.
- Store: Store in an airtight container for up to a year.
Nutrition Facts : Calories 58 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 635 mg, Sugar 11 g, Fat 0 g, ServingSize 1 1/2 cups, UnsaturatedFat 0 g
SUPER SPICY RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- A few hours before beginning the slow cooking of the ribs, make the rub by combining garlic powder, onion powder, chili powder, paprika, mustard, and salt in a bowl and mixing well. Rub the mix into the meat and let sit for at least an hour. The mixture will begin to cure the meat.
- About 30 minutes before beginning to barbecue, heat the grill.
- Wrap ribs in heavy duty aluminum foil and place on the grill over indirect heat and slowly cook for about 2 hours, turning occasionally.
- While the ribs are cooking, begin the sauce on the stovetop. Combine apple juice, tomato juice, molasses, Worcestershire sauce, hot sauce and barbecue sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken. Let simmer for 1/2 hour. Reserve about 1 cup to serve on the side with the ribs, and use the rest to brush on the ribs as they barbecue.
- When the meat begins to become fork tender, unwrap ribs and begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.
BARBECUE RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 6h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the rib rub: Combine the salt, sugar, garlic powder, cumin, paprika, black pepper, cayenne and chile powder in a medium bowl and mix well.
- For the barbecue ribs: Heat a charcoal or gas grill.
- Rinse the ribs and dry them well with paper towels. Coat the ribs with the rib rub to form a paste and wrap them in plastic wrap. Punch about 20 holes in the plastic on both sides of the ribs.
- Warm the mesquite chips and cherry wood chips in a pot until smoking.
- Transfer the smoking chips to one of the roasting pans. Punch about 10 to 15 holes in a second roasting pan and set on top of the pan with the chips. Place the plastic-wrapped ribs into the pan. Cover with the third roasting pan.
- Place onto low heat and smoke until tender, keeping the smoking temperature around 175 degrees F, for 4 to 6 hours.
- Serve with your favorite barbecue sauce or enjoy the ribs on their own!
CONTRACTOR'S COLE SLAW
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
BEST DRY RUB FOR RIBS
This dry rub for ribs will amplify the flavor on any rack of ribs you're cooking. I've packed classic BBQ flavors into my rib rub recipe so you get finger-licking results!
Provided by Susie Bulloch (heygrillhey.com)
Categories Seasonings
Time 5m
Number Of Ingredients 10
Steps:
- Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings. Store in an airtight container for up to a month.
DRY RUBBED BBQ BEEF BRISKET OR CHICKEN
Provided by Food Network
Categories main-dish
Time 9h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine all the dry ingredients and mix together. Generously sprinkle the mixture onto the tri-tip or chicken and let it sit, covered, overnight in the refrigerator.
- Just before grilling, rub the mixture a second time all over the tri-tip or chicken, making sure all sides are coated with the seasoning. Grill the tri-tip until the internal temperature reaches 130 degrees F, or the chicken reaches 160 degrees F. Let the tri-tip or chicken rest at least 10 minutes before slicing.
SMOKED PAPRIKA DRY-RUBBED PULLED PORK SANDWICHES
Steps:
- For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight.
- Preheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes.
- Heat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated.
- For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance.
- To serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.
More about "dry rubbed bbq pork ribs with green cabbage slaw food"
BBQ DRY RUB PORK RIBS - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
7 DELICIOUS DRY RUBS FOR PULLED PORK AND RIBS
From smokedbbqsource.com
BABY BACK RIBS WITH DRY RUB - FOOD52
From food52.com
PULLED PORK SLIDER WITH GREEN CABBAGE SLAW RECIPE | ROBERT IRVINE ...
From foodnetwork.cel30.sni.foodnetwork.com
SPICY PORK RIBS WITH TANGY SLAW RECIPE | SUSIE JIMENEZ | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
DRY-RUBBED BBQ PORK RIBS WITH GREEN CABBAGE SLAW
From foodnetwork.cel30.sni.foodnetwork.com
THE BEST BBQ DRY RUB RECIPE - DELICIOUS TABLE
From delicioustable.com
6 STEPS TO THE BEST BARBECUED RIBS - THE NEW YORK TIMES
From nytimes.com
10 BEST PORK RIBS CABBAGE RECIPES | YUMMLY
From yummly.com
PORK RECIPES - WEBER
From weber.com
7 GREAT DRY RUBS FOR YOUR BACKYARD BBQ | CHEF WORKS CANADA
From blog.chefworks.ca
MEMPHIS STYLE DRY RUB RIBS - HEY GRILL, HEY
From heygrillhey.com
BBQ PORK RIBS WITH GARLIC GREEN BEANS - MAKEGOODFOOD.CA
From makegoodfood.ca
DRY-RUBBED BBQ PORK RIBS WITH GREEN CABBAGE SLAW
From recipenet.org
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