Finger Lickin Rib Rub Food

BEST DRY RUB FOR RIBS

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.

FINGER-LICKIN' RIB RUB

Steps:

• Mix all together.
• Use on beef or pork ribs before basting with BBQ sauce.

FINGER LICKIN' BABY BACK RIBS

Steps:

• Spray sides of 5 quart slow cooker with vegetable cooking spray.
• Cut ribs in serving size pieces; sprinkle with black pepper and place in slow cooker.
• Combine chili sauce, apple cider vinegar, brown sugar, and water; pour mixture over ribs.
• Cover and cook for 6 to 7 hours on low.
• After 3 hours move ribs around in slow cooker to spread sauce over ribs.

FINGER LICKIN' RIBS

Steps:

• 1. Boil ribs and salad dressing in a large bot of water on high until you reach a full rolling boil.
• 2. Reduce heat and cook on low for about 2 hours until ribs are nice and tender. Remove from heat, drain, and marinade in barbeque sauce (reserving 1 cup) until ready to grill (will keep in fridge for up to 3-4 days).
• 3. Grill in a vegetable grill basket with extra barbeque sauce until heated through and crispy. Enjoy!

FINGER LICKING RIBS

Steps:

• Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.

FINGER LICKING RIBS

Steps:

• Cut ribs into 8 to 10 portions and place in a heavy saucepan.
• Cover with water and boil gently (covered) for 1 hour to 1 hour and 15 minutes, or until tender.
• To make sauce, stir remaining ingredients together.
• Brush ribs with sauce and barbeque over hot coals.
• Turn often, basting with sauce, until hot and glazed, about 8 to 10 minutes.

ARABIC COFFEE BEEF RIBS WITH POMEGRANATE BBQ SAUCE ARE FINGER LICKIN' GOOD

Steps:

• Preheat the oven to 300°F. Mix the coriander, coffee, sugar and chili flakes in a small bowl. Rub the seasoning all over the ribs and massage into the meat. Wrap the beef ribs tightly in foil, then wrap again in another piece of foil. This tight wrapping helps to trap the heat and steam, allowing the ribs to cook slowly and become fall-apart tender. Place on a baking sheet in the oven and cook for 3 hours.
• To make the barbecue sauce, heat the olive oil in a pot over medium-low heat. Sweat the garlic, onion and ginger in the oil for 8 to 10 minutes, until soft and translucent. Add the paprika, cinnamon and chili flakes and cook for an additional minute, then add the ketchup, vinegar, pomegranate molasses, brown sugar, salt and 1 cup water. Bring the sauce to a boil, then simmer over very low heat for 25 to 30 minutes, until darkened and thickened. This sauce can be made several days in advance.
• Remove the ribs from the oven and unwrap. They should be fork-tender and almost falling off the bone. Coat the ribs in the sauce.
• Heat some olive oil in a grill pan over medium-high heat. Season the ribs with a generous pinch of salt and place on the grill pan. Grill for 1 to 2 minutes per side to caramelize the sauce, but be mindful not to burn the sugars. Remove, carve individual ribs for serving and enjoy!

FINGER LICKIN GOOD BBQ SAUCE

Steps:

• Put olive oil in a sauce pan on medium heat and cook onion and garlic until they are soft.
• Then add the white vinegar, ketchup, brown sugar, worcestershire sauce, chili powder, and cayenne pepper.
• Let this simmer for 30 minutes.