Lemon Ginger Barbecued Ribs Food

LEMON-GINGER BARBECUED RIBS

Steps:

• Place the ribs in two shallow roasting pans; add water. Cover and bake at 325° for 2 hours., For sauce, in a blender, combine the lemon juice, corn syrup, garlic and seasonings; cover and process until blended. While processing, gradually add oil in a steady stream., Drain ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Spoon some of the sauce over ribs. , Grill, uncovered, over medium-low heat or broil 4 in. from the heat for 8-10 minutes or until browned, turning occasionally and brushing with sauce. Serve remaining sauce with ribs.

DAD'S FAMOUS BARBECUE PORK RIBS

Steps:

• PREHEAT oven to 300°F.
• COMBINE the RUB ingredients in a small bowl.
• RUB mixture evenly over ribs (save any spare seasoning rub for another use).
• POUR one inch of apple juice (or water) into a roasting pan; WRAP ribs with foil and place into pan, foil-seam up; PLACE foil-wrapped ribs into roasting pan; BAKE between 2 1/4 - 2 1/2 hours (replenish liquid in pan as needed).
• MEANWHILE prepare Recipe #436708: WHISK all of the SAUCE ingredients together in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank's buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin's Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard; SIMMER sauce over low heat for 30 minutes, whisking occasionally; REMOVE from heat.
• REMOVE baked ribs from oven and pour off the fat.
• BASTE all sides of ribs with the SAUCE (Funnel extra untouched sauce into a plastic squeeze bottle or Ball canning jar then store refrigerated and capped).
• BARBECUE/GRILLING METHOD: PREHEAT grill to medium heat; SET grate four inches above coals/heat source; BRUSH grill grate with vegetable oil; PLACE ribs on grill; BASTE ribs with sauce occasionally; TURN ribs as needed; REMOVE ribs from grill when the sauce caramelizes and edges are lightly charred, without overcooking (about 15 minutes, or just slightly longer).
• BAKING METHOD: Preheat oven temp to 450°F Bake ribs unwrapped, top side down, for 8-10 minutes. SLIDE oven rack out carefully using oven mitts; TURN ribs over carefully with tongs; BASTE the top again with sauce; BAKE for a remainder of 8-10 minutes or until the sauce caramelizes and edges are lightly charred, without overcooking; ALLOW ribs to cool 10 minutes before serving.
• SERVE and ENJOY!

OVEN-BAKED SWEET AND STICKY PORK BACK RIBS

Steps:

• In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
• Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size).
• Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
• Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
• Set oven to 350 degrees.
• Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
• Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
• Pour the remaining marinade from the bags into a bowl.
• Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time).
• Transfer the ribs to a serving platter and cut between bones.
• Delicious!

BARBECUED BEEF RIBS

Steps:

• For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
• Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
• For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
• Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.