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.
OVEN PORK RIBS WITH BARBECUE SAUCE
Recipe video above. Barbecue pork ribs made in the oven! It's easy, the ribs are meltingly tender and it's packed full of flavour from the rub, braising the ribs in cider (see Note 1 for subs!) and the homemade barbecue sauce glaze! (Note: BBQ Sauce ingredients not consistet with the video!! Editing blunder - use ingredients listed in recipe below. Need to fix video!!)
Provided by Nagi | RecipeTin Eats
Time 2h30m
Number Of Ingredients 22
Steps:
- Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
- Preheat oven to 160°C/320°F (all oven types).
- Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
- Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
- Line a new tray with foil then baking / parchment paper (you'll thank me later).
- Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
- Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
- Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
- Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!
Nutrition Facts : Calories 814 kcal, Carbohydrate 39 g, Protein 38 g, Fat 55 g, SaturatedFat 18 g, Cholesterol 187 mg, Sodium 1733 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
SIMPLE BBQ RIBS
Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh.
Provided by LLOYD RUSHING
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h
Yield 4
Number Of Ingredients 5
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).
Nutrition Facts : Calories 440.5 calories, Carbohydrate 24.5 g, Cholesterol 127.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 33.3 g, SaturatedFat 7.8 g, Sodium 4260.3 mg, Sugar 16.8 g
COMPETITION BAR-B-Q RIBS
Provided by Food Network
Categories main-dish
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
- Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.
- Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.
- Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.
- Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.
JO'S BAR -B-QUE PORK RIBS
This is another great dish from my Mother-in-laws kitchen. It makes a large amount so it works well for bigger gatherings or for all you left over lovers.
Provided by Big Momma K.
Categories Pork
Time 2h45m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- place ribs in a roasting pan , salt and pepper to taste then add the chopped onion and celery. Pour in enough of the water to cover the bottom of the roasting pan then dump the rest out.
- Bake for 2 hours.
- Mix the rest of the ingredients together to create the sauce. Pour the sauce over the ribs after the 2 hours are done and increase the oven temperature to 400 degrees.
- Cover and bake for an additional 1/2 - 3/4 hours.
Nutrition Facts : Calories 1549.6, Fat 86.5, SaturatedFat 31.5, Cholesterol 309.5, Sodium 3303.7, Carbohydrate 113.7, Fiber 2.7, Sugar 81.7, Protein 81.5
BARBECUE ST. LOUIS PORK RIBS
Provided by Alton Brown
Time 6h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set a smoker to 225 degrees F.
- Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.
- Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
- Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
- Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.
- Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
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.
SWEET AND TANGY SLOW COOKER BAR-B-Q PORK
This is an easy recipe using boneless country-style pork ribs. Just throw it together in the morning, and you're set! I like to serve this with baked beans, corn, and garlic bread.
Provided by Michelle Ramey
Categories Meat and Poultry Recipes Pork
Time 8h15m
Yield 4
Number Of Ingredients 16
Steps:
- In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar.
- Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker.
- Cover, and cook 8 hours on Low.
Nutrition Facts : Calories 408.9 calories, Carbohydrate 34.3 g, Cholesterol 102 mg, Fat 18.1 g, Fiber 1.7 g, Protein 28.4 g, SaturatedFat 6.3 g, Sodium 937.9 mg, Sugar 27.3 g
OVEN BAKED BAR-B-QUED RIBS
Very easy recipe since you can use your favorite bottled sauce. This is a Pampered Chef recipe that I "tweaked" to our liking. I use the PC deep dish baker with the baking bowl as the cover. But I'm sure that a covered roasting pan or tightly covered metal baking pan would work fine.
Provided by NC Gal
Categories Pork
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F.
- Cut ribs into serving size pieces (2 to 3 ribs).
- Place ribs in 9x13-inch pan and pour beer over top.
- Cover tightly and bake 1 hour 30 minutes.
- Remove ribs from oven and transfer to a platter.
- Drain grease and beer from pan.
- Place ribs back in pan and coat with sauce (as little or as much as you like) cover again tightly.
- Reduce oven temperature to 250°F.
- Bake additional 45 minutes.
- After cooking at a high temperature you may think that you have burned up your ribs, but after baking again at low temp with the sauce you will see how tender and juicy they turn out to be!
THE BEST EVER BBQ PORK RIBS
BBQ Ribs are my passion!!! I've tried several different rib recipes & I have an earlier Rib recipe posted on Zaar, but this even beats that one!!! First of all, DO NOT BOIL RIBS!!!...it takes away the flavor & is just plain WRONG!!! Second, they shouldn't "fall-off-the-bone"...they should be tender, but sort of "SNAP-OFF" the bone!!! Third, everyone has their own favorite "rub" & "sauce"...give Recipe #410170 and/or Recipe #268574 or use whatever works best for YOU!!! I prefer my ribs smoked, but that's me. These ribs are good either way!!! You can mop them with sauce is desired, but I prefer not to. PLEASE READ DIRECTIONS COMPLETELY.
Provided by Ackman
Categories Pork
Time 2h15m
Yield 2-4 half racks, 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 275°.
- Cut ribs in half & generously apply rub on both sides, massaging it into the meat.
- Wrap each half tightly in heavy duty aluminum foil.
- Place each in a shallow pan with sides.
- Bake for 3 hours.
- Serve with your favorite sauce.
- NOTE: If you want them BROWNED, carefully remove the ribs from the foil. Place under broiler or on grill until desired, but watch carefully so not to burn -- 10-12 minutes each side should be sufficient.
- NOTE 2: If you want them SMOKED, carefully remove the ribs from the foil. Place on grill, using indirect method -- smoke for about an hour. I recommend Apple or Hickory.
- DO NOT soak wood chips/chunks in water! Wood doesn't absorb much water, so all you're doing is cooling off the coals.
- ENJOY!
Nutrition Facts :
ELMER'S BAR-B-QUE BABY BACK RIBS
As I have said so many times I loved to eat my daddys food and he taught me what I know about cooking out doors. He was famous around here for his baby back ribs and bar b que chicken. He used a basic recipe but changed it for Pork. This sauce is not a sweet sauce it is kick your butt hot and tangy. He also would cook his...
Provided by jamie Beecham
Categories Ribs
Number Of Ingredients 21
Steps:
- 1. Ribs: wash off the blood and slice as you would want to serve them. Set aside
- 2. In a large bowl pour in the vinegar, water and worcestershire sauce and mix well.
- 3. Take the ribs and rub with meat tenderizer. Place them in the bowl. Dump in the coarse crushed red pepper and with your hands mix the ribs and pepper all around in the vinegar. Wrap with foil and place in the refrigerator for about 5 to 6 hours. Bring back out about an hour before cooking to allow meat to come to room temp.
- 4. I grill on a cast iron char coal grill so I use about 10 lbs. of coal. Place the ribs on the grill when coals have began to turn a little white close the lid and allow to cook slowly and turn on both sides until done. When done take the sauce and dip the ribs down in it and place back on grill and let heat on both sides a few minutes to lock in the flavor.
- 5. Sauce: In a large stock pot put the butter in and turn on medium heat. Let the butter melt. Chop and dice the onion, then put in the butter with the pressed garlic. Let onions slowly become tender. Add in the pepper, salt, brown sugar, mustard, celery seed,vinegar and lemon juice. Let this slowly cook for about 20 minutes with the lid on the pot. But go and stir often. Now add in the texas pete and worchestershire sauce and stir for a bout 3 minutes while heat is still on.
- 6. Now add in the ketchup and stir to mix in. Add about a cup of water to the bottle and shake well to gather up all the ketchup that is left behind. Pour into the pot then keep stirring while it comes to a gentle roll. Cook another 15 minutes.
- 7. The taste test: Daddy always took a slice of bread and dipped a corner down in the sauce to taste the flavor and see if it met his approval. When it taste tart and hot he knew it was ready for his ribs.
BARBECUE RIBS
This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.
Provided by SEEsign
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g
EASY SLOW COOKER BAR-B-QUED RIBS
I've been looking for a good recipe for ribs that didn't take much work & yet the ribs were moist & tasted of the barbecue sauce. Being basically lazy I came up with this. My husband enjoyed them so much he suggested that I post it. It's the only way I do ribs now.
Provided by Jackie 6
Categories Pork
Time 7h5m
Yield 2-3 serving(s)
Number Of Ingredients 2
Steps:
- Just pour a small amount of your favorite barbecue sauce (we use Stubb's Original) in the bottom of your crock pot.
- Add one section of the ribs then cover with some sauce.
- Keep this up until all your ribs are in the crock pot & pour the remainder of the sauce over all.
- Cover & cook on low about 7 to 8 hours.
- Enjoy.
Nutrition Facts : Calories 210.9, Fat 5.1, SaturatedFat 0.8, Sodium 2292.2, Carbohydrate 36, Fiber 3.4, Sugar 11, Protein 5.1
BAR "B" BARN RIBS
This is a copy kat recipe from the famous Bar "B" Barn restaurant in Montreal. Simmer the ribs early in the day and then refrigerate until ready to BBQ. This recipe is for pork but beef ribs can be substituted with no problem.
Provided by Nat Da Brat
Categories Pork
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan or stock pot, cover ribs with cold water; add thyme, salt, pepper, bay leaf, celery and onion.
- Bring to gentle boil; cover, reduce heat and simmer for about 45 minutes or until ribs are tender.
- Remove ribs place in shallow glass dish.
- Set aside.
- (Strain cooking liquid and refrigerate or freeze to use as soup stock).
- Sauce.
- In small saucepan, combine all the sauce ingredients, bring to gentle boil; reduce heat and simmer for 15 minutes to blend flavors.
- Let cool.
- Cut strips of ribs into serving portions of 3 to 4 ribs.
- Pour sauce all over ribs in dish and marinate for 3 to 4 hours in refrigerator or for 30 minutes at room temperature.
- Remove ribs from sauce, reserving any remaining sauce.
- Cook ribs on greased grill over medium-hot coals or medium setting, turning and brushing occasionally with reserved sauce, for about 20 minutes or until meat is browned.
- NOTE:Double the sauce recipe for lots of basting sauce.
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