Falling Of The Bone Mesquite Ribs Food

SLOW-COOKED MESQUITE RIBS

Steps:

• In a 6-qt. slow cooker, mix water, vinegar and soy sauce. Rub ribs with mesquite seasoning; place in slow cooker., Cook, covered, on low 6-8 hours or until tender. Remove ribs to a platter. Brush with barbecue sauce; return to slow cooker. Cook, covered, on low until ribs are glazed, about 30 minutes.

PRESSURE-COOKED MESQUITE RIBS

Steps:

• Combine water, vinegar and soy sauce in a 6-qt. electric pressure cooker. Rub ribs with mesquite seasoning; add to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure naturally release for 10 minutes, then quick-release any remaining pressure., Remove ribs to a foil-lined baking sheet. Preheat broiler. Brush ribs with half the barbecue sauce. Broil 4-6 in. from heat until glazed. Brush with remaining barbecue sauce.

FALL OFF THE BONE BBQ RIBS

Steps:

• 1. Boil ribs in soda for 20 minutes.
• 2. Place ribs onto a cookie sheet and pour BBQ sauce over the top of the ribs. Bake in oven on 350 Degrees for a hour. You can also throw the ribs onto a BBQ grill.

FALLING OF THE BONE MESQUITE RIBS

Steps:

• Baste Ribs with Ginger Teriyaki Sauce and sprinkle salt, pepper and garlic powder. Wrap ribs tightly in a plastic (Saran) wrap and then aluminum foil. Place on large oven pan and bake at 225°F for 2 1/2 to 3 hours. Unwrap ribs, being careful to remove all plastic wrap and foil.
• Place on medium heated grill just long enough to brown and then baste with Mesquite Barbecue Sauce. Move ribs away from the heat on the grill and cover long enough to heat the barbecue sauce.
• Enjoy the best tasting ribs you had never experienced before.

FALL-OFF-THE-BONE SHORT RIBS

Steps:

• Preheat oven to 375 degrees F.
• Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
• Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
• In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches.

SO EASY FALL-OFF-THE-BONE RIBS

Steps:

• Place the ribs in a large pot.
• Cover with water, the add in the powdered meat tenderizer and whole onion; cover and bring to a boil; reduce heat and simmer for 40 minutes.
• Prepare a baking dish or a medium size roasting pan.
• In a bowl mix together chopped onion, garlic (if using) BBQ sauce, ketchup, mustard, honey, brown sugar and black pepper or cayenne (if using).
• Place the ribs into the baking dish.
• Pour the sauce over the ribs.
• Bake uncovered in a 425 degree oven for about 30-35 minutes, or until the ribs are desired tenderness.

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.