Easiest Mouth Watering Ribs Food
MELT-IN-YOUR-MOUTH BARBECUED RIBS
Provided by Robin Miller : Food Network
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.
- Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.
MOUTH-WATERING OVEN BARBECUED RIBS
These oven barbecued ribs are a compilation of several different recipes and techniques. They are so good they can even hold their own against charcoal barbecued ribs! Smoked hot paprika is HOT, so beware. Since you won't use all of the rub or eat all of the sauce, the sodium count per serving is actually lower than what is printed.
Provided by Northwest Lynnie
Categories Pork
Time 3h50m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Bring ribs to room temperature and wipe clean with damp paper towels.
- Pat dry.
- Preheat oven to 325°F.
- Mix together the rub ingredients and sprinkle over both sides of ribs, rubbing in the mixture as you go (you will have some rub left over).
- Bake the ribs covered for 2 1/2 to 3 hours, and mix together the barbecue sauce, letting it stand while ribs are cooking.
- Remove ribs from the oven and raise oven temperature to 375°F.
- Slather the ribs with barbecue sauce mixture and cook for 30 minutes longer, uncovered.
- Baste with sauce at least once during this cooking period.
- Serve remaining sauce on the side.
- Sauce and rub may be doubled for 4 pounds of ribs.
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MELT-IN-YOUR-MOUTH BABY BACK RIBS - CRAVING TASTY
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- Before you do anything with your ribs, remove silver skin from the back of the rib racks. Unlike other connective tissue — like collagen, which slowly dissolves into gelatin during cooking — silver skin does not break down. When left attached to the meat, it cooks up tough and chewy. You don't want that. I find that the easiest way to remove silver skin is to pry it up at the bone with the tip of a handle of a small fork or spoon, then I run my fingers between the skin and the rack. You want to start somewhere in the middle of the rack. If it breaks just grab the side and slowly pull away to one of the sides. You can use a paper towel to get a good grip if it's too slippery.
- Cut the racks into two-rib sections. This is not the typical procedure when cooking baby back ribs, but I prefer doing that. The simple reason is that I don't have to mess with slicing hot rib racks afterward. It's not easy and the meat tends to tear when it's fall-off-the-bone tender. Pre-cut ribs look neat and presentable. Try this, you will thank me later.
- Apply dry rub and garlic. I always apply the dry rub to the meaty side of the rib rack. There is no meat on the other side so applying seasonings there is pointless. Some folks like to wet the ribs with a couple of teaspoons of vegetable oil or yellow mustard to make the spices stick better. I used to do that but not anymore. I find that my dry rub sticks to the meat just as well without oil or mustard. That said, either approach is fine so pick whichever you like best.
- Place the ribs on a baking sheet or dish and cover with foil. Make sure that whatever you will be baking the ribs in has at least 1 inch-high walls as the ribs will release some water during baking. The ribs are now ready to be baked. If time permits, let them sit at room temperature for about an hour. This will allow the seasoning to penetrate the meat and the meat will come up to room temperature and won't sweat in the hot oven once you put it in.
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