LEMON PEPPER RUBBED BACK RIBS
Slowly grilled pork back ribs rubbed with a lemon-pepper will star at your next summer barbecue.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 11
Steps:
- About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Nutrition Facts : Calories 2670.4 calories, Carbohydrate 19.6 g, Cholesterol 736.1 mg, Fat 218 g, Fiber 1.6 g, Protein 147.1 g, SaturatedFat 79.9 g, Sodium 3327.4 mg, Sugar 15.6 g
BBQ BEEF RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 11h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
- Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
- For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
- For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
- Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.
LEMON PEPPER RIBS
Provided by JF Burman
Yield 2 to 4 portions
Number Of Ingredients 24
Steps:
- Preheat your grill for indirect cooking; Place an aluminum drip pan filled with water under the grate and pour a chimney of hot coals alongside to separate the two cooking zones;
- Mix all Lemon Pepper Rub ingredients in a bowl and set aside;
- Using a butter knife and a folded paper towel, remove the membrane under each rack of ribs by inserting the knife between the membrane and one of the bones, use the paper towel to get a better grip on the membrane and remove it completely; Brush the ribs with yellow mustard and season both side with the lemon pepper rub;
- Place the ribs on the grill for indirect cooking and toss a handful of wood chips onto hot coals for smoking; Cook for 1h30 to 2h at about 350°F.
- Prepare the Lemon Pepper BBQ Sauce while the ribs are cooking; First, sauté the garlic in canola oil until golden brown then add all remaining ingredients and simmer for 20 minutes;
- You know the ribs are done when the meat have shrunk of about 1 inch from the bones; Glaze the ribs with lemon pepper bbq sauce and sear over high heat for 1 minutes per side.
BAKED BABY BACK RIBS WITH LEMON CONFIT MARINADE
Categories Beef Citrus Bake Marinate Quick & Easy Pork Rib Winter Thyme Potluck Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make 4 vertical cuts, about 1/2 inch deep and 2 inches long, in skin of each lemon. Place lemons in microwave-safe bowl (such as soufflé dish). Cover and cook in microwave on high until skins soften and lemons release juices, about 8 minutes. Uncover and cool lemons 15 minutes. Cut lemons in half. Squeeze juice into strainer set over small bowl; reserve juice. Scoop out and discard lemon pulp and white pith from halves; reserve rinds.
- Combine 6 tablespoons reserved lemon juice, lemon rinds, garlic, olive oil, thyme, rosemary, fennel, salt, pepper, and brown sugar in processor and grind to paste. Generously smear paste on both sides of baby back ribs. Arrange ribs, meaty side up, on 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate overnight.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Scrape some of marinade off ribs. Place baking sheets with ribs in oven. Bake ribs 30 minutes. Reverse position of baking sheets and roast until ribs are very tender and meat begins to pull away from bones, about 35 minutes longer. Let ribs stand 15 minutes. Transfer to work surface and cut racks between bones into individual ribs. Pile ribs onto platter and serve.
GRILLED SHORT RIBS WITH LEMON AND PARSLEY
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he's got.
Categories Kid-Friendly Dinner Beef Rib Spring Summer Grill/Barbecue Bon Appétit Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat.
- Cover and chill at least 3 hours.
- Let ribs sit at room temperature 1 hour before grilling.
- Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
- Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15-20 minutes.
- Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5-10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.
- Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper. Serve topped with lemon zest and parsley leaves.
- Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.
GARLIC-GLAZED BEEF RIBS
Explore this tasty Garlic-Glazed Beef Ribs Recipe. Baste beef ribs with garlic-flavored steak sauce and lemon juice in this Garlic-Glazed Beef Ribs Recipe.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat grill to medium heat. Mix steak sauce and lemon juice.
- Grill ribs 20 min. or until cooked through, turning and brushing occasionally with the steak sauce mixture.
Nutrition Facts : Calories 390, Fat 29 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 85 mg, Sodium 460 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 5 g, Protein 24 g
GRILLED ZESTY LEMON SPARERIBS
Mmm Mmm--grilled lip-smackin' lemony ribs made with meat, frozen lemonade and a favorite barbecue sauce!
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.
- Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside.
- Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
- Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.
Nutrition Facts : Calories 630, Carbohydrate 14 g, Cholesterol 160 mg, Fiber 0 g, Protein 40 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 160 mg
GRILLING BEEF RIBS RECIPE
Grilling beef ribs on a gas grill is an especially user-friendly way to prepare a succulent and delicious meal.
Provided by cavetools
Categories Main Course
Number Of Ingredients 22
Steps:
- Combine rub ingredients until well-blended.
- You can store the mixture in an air-tight container in a cool dry location for future use.
- Mix the basting sauce ingredients well. Notice how your basting sauce complements the ingredients in your rub.
- Soak your chosen flavored wood chips for 15 minutes, then drain.
- Bundling the wood is what will cause smoldering to produce that coveted smoke.
- You can accomplish that with two methods.
- A smokebox is simplest. You can also create a smoke bomb without too much effort.
- Clean the beef ribs by trimming excess fat and meat around the edges.
- Do not remove any of the fat that would sit between the ribs if they were together.
- You need that to assist with keeping your beef ribs succulent.
- Remove any of the tough thin membranes you encounter.
- Run the trimmed ribs under water and pat dry.
- Lightly coat your ribs but do not overseason.
- Be prepared to move your ribs to the grill within 10 to 20 minutes of applying the spices.
- Any longer than an hour and any rubs will begin to change the texture of the meat.
- Some accept this for additional flavoring.
- Place your metal drip pan under the area rack where you will cook the ribs.
- This will be over the unused burner for indirect heating.
- Pour a shallow layer of water in the pan.
- You can also use apple cider for additional flavoring.
- Preheat your grill to the desired setting.
- For beef ribs, you want your grill set at 200 degrees Fahrenheit.
- Place your grill thermometer so you can more readily keep on top of what is happening inside the grill.
- You are going to use an indirect grilling method. If you only have two burners, only turn one on.
- When you have three burners, the most efficient way to work them is to leave the center off and turn the other two on.
- Place your smoke bomb or smoker box over direct heat right on the cooking grate.
- Allow the grill to come up to your desired temperature.
- Place your beef ribs bone-side down on the grill opposite to the heat source if you have two burners and in the center if you have three.
- Allow ribs to cook undisturbed with the lid closed for 30 minutes.
- This keeps both heat and smoke inside the grill.
- Adjust your grill so the temperature stays between 200 and 225 degrees Fahrenheit.
- Baste or "mop" your ribs every half hour.
- This is your opportunity to also quickly turn them to ensure they are cooking evenly.
- An alternative to basting: How to Cook Ribs on Gas Grill in Foil
- Whether you use apple juice or cider or butter and raw sugar, this step will alleviate any doubts about flavor, juiciness, or tenderness.
- Cook ribs for 30 minutes at 300 degrees Fahrenheit.
- Remove your ribs from the grill and place them on a sheet of aluminum foil.
- Tip-up the edges of the foil to create a makeshift dish. Pour apple juice over the ribs and wrap tightly in the aluminum foil.
- Place the wrapped ribs back on the grill and close the lid.
- Increase the heat to 375 degrees Fahrenheit so the apple juice boils, tenderizing the ribs in the process.
- Unwrap the ribs after 30 minutes of cooking, placing them back on the grill.
- Turn your heat back down to 300 degrees Fahrenheit.
- This greatly speeds up your cooking process, so look for your ribs to be ready in another 15 to 30 minutes.
- In this low and slow method, your beef ribs will take six to eight hours to cook.
- You may see the fleshy part start to loosen from the bone as they reach the end.
- Use your tongs to see how tender they are.
- You can also cut into the meat to make sure there is no pink remaining.
- If your ribs are in a rack, you can twist the center rib. If it comes away from the meat easily, your ribs are ready.
- Ribs are not the most practical cuts into which to try to insert a probe.
- Some areas are pretty thin. Temperature measurements near the bone do not tell you about meat in the center of the rib.
- However, where meat thermometer placement may be tricky, toothpicks work like a charm.
- When ribs are ready, a toothpick should slide easily in and out of the flesh between the bones.
- If your rack of ribs is till intact, allow them to rest under tented aluminum foil for 15 to 20 minutes before slicing.
Nutrition Facts : ServingSize 85 g, Calories 187 kcal
FALL OFF THE BONE BEEF RIBS
Rub and cook ribs right away or rub and refrigerate for a few hours. Using a disposable foil pan or a foil-lined pan means no cleanup. - Jenny Jones
Time 4h
Yield 6-8 ribs
Number Of Ingredients 4
Steps:
- Preheat oven to 275° F.
- Remove excess fat from ribs. Peel the silver skin off the back of the ribs if you can - lift with a sharp knife and grab with a paper towel to remove.
- Cut ribs apart into individual pieces.
- Rub ribs all over with lemon juice.
- Coat ribs with dry rub. Place meat side down in a large baking pan, & cover tightly with foil, shiny side out.
- Bake in the oven for 3 1/2 hours.
- Remove from oven & pour off liquid.
- Brush bbq sauce over all sides of ribs.
- Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.
- Oven: To finish ribs in the oven, set oven to broil and return ribs to the same oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don't burn.
LEMON BBQ BEEF RIBS
(Don't tell anybody, but these also happen to be lowcarb. Thing is, people won't notice, they're so tasty!!) :)
Provided by Julesong
Categories Meat
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cut the ribs into singles.
- Place them in a large pot or dutch oven and fill with water to cover and simmer over medium heat for two hours, occasionally adding water to cover as needed.
- In a large bowl mix together the salt, white pepper, Splenda, lemon zest, and soy flour.
- In another bowl stir together the vinegar, soy sauce, olive oil, tomato paste, garlic, green onion, Crystal Lite, and chicken broth.
- Combine these two mixtures to make the lemon BBQ sauce.
- Preheat oven to 350 degrees.
- Remove the beef ribs from the simmering and let drain well.
- Brush the ribs with the BBQ sauce; place them in a roasting pan and cover with foil, then bake for 45 minutes.
Nutrition Facts : Calories 165.5, Fat 8.2, SaturatedFat 1.2, Sodium 1675.1, Carbohydrate 18.4, Fiber 0.9, Sugar 12.5, Protein 5.3
TEXAS BBQ RIBS
Delectable old-fashioned Texas barbecue-style ribs. These ribs are baked in the oven with sliced lemons and diced onions then slathered with a tasty barbecue sauce. This recipe is gluten free.
Provided by Teresa
Categories Pork Main Dish
Time 12m
Number Of Ingredients 14
Steps:
- Place ribs in a large greased or oiled pan.
- Place one lemon slice over each rib.
- Sprinkle chopped onions over top of all.
- Bake for about 30 minutes at 350°.
- If there is a lot of grease, pour off.
- Pour BBQ sauce over top of ribs and bake an additional 1 ½ to 2 hours.
- (I usually bake about 2 ½ hours longer).
- Baste with sauce every 15 minutes.
- If sauce thickens too much add a little hot water, to prevent ribs from browning too much.
- Cover with foil the last 30 minutes of baking if ribs are getting too dark.
- Mix ingredients and simmer for 15 minutes on top of stove.
RIBS FANTASTIC
This is a simple, yet tasty recipe that uses beef short ribs. The longer cooking time is definitely worth the wait. The sauce is excellent. Serve with baked potato and fresh sweet corn on the cob.
Provided by Dave the Chef
Categories Main Dish Recipes Rib Recipes
Time 3h30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place ribs in a baking pan. In a medium bowl, combine brown sugar, ketchup, water, vinegar, lemon juice, celery, onion, salt and pepper. Mix well, then pour over ribs in pan.
- Bake in preheated oven for 3 hours, or until tender.
Nutrition Facts : Calories 1942.6 calories, Carbohydrate 47.2 g, Cholesterol 344.7 mg, Fat 164.6 g, Fiber 0.9 g, Protein 66.8 g, SaturatedFat 71.5 g, Sodium 912.1 mg, Sugar 42.2 g
HONEY & LEMON PORK RIBS
This makes a lovely light meal when served with a salad, some fresh bread and fruit. We hope you will enjoy this flavorful dish.
Provided by Baby Kato
Categories Ribs
Time 1h55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. To make the marinade: Add the garlic, honey, mustard and lemon juice to beef stock, stir well. Now add the ketchup, BBQ sauce, Worcestershire sauce and the dried herb mixture, making sure to blend well.
- 2. Place the prepare ribs in a pan, brush with olive oil and season with salt and pepper and Bake for 1 hour.
- 3. Pour the marinade over the ribs and bake for 45 minutes. (or until cooked to your preference)
BBQ BEEF RIBS
If you wish you can pre steam the ribs in the oven for 30 minutes and cut down the BBQ time. Put the ribs on a cookie sheet add 1 cup of beef broth, seal with tin foil and put in a 325°F oven. Thee BBQ time will now be about 30 minutes and I find the ribs are more tender. Adjust the seasoning to your liking. Serve with salads and baked on the BBQ potatoes
Provided by Bergy
Categories Vegetable
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients (except ribs) in a sauce pan, bring to a boil and simmer 10 minutes, cool a bit.
- Place the slabs of ribs in a large plastic bag and pour in the sauce, turn to coat the ribs and seal the bag.
- Marinate in the fridge for at least an hour.
- Remove ribs from the marinade and reserve the marinade.
- Place ribs over medium heat and grill for 50-60 minutes turning the ribs and basting with the marinade during the last 20 minutes of cooking.
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