LOULOU'S BUFFALO RIBS
Provided by Food Network
Categories main-dish
Time 13h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the marinade: In a large bowl, mix 1 cup water, the liquid smoke, beer, chile flakes, sea salt, Italian seasoning, pepper and bay leaves. Place the ribs in a hotel pan and pour the marinade over. Marinate the ribs overnight.
- Preheat the oven to 325 degrees F. Bake the ribs in the oven, semi-slow and low, for 3 1/2 to 4 hours.
- Pull out the ribs, and rest them for 1 hour, reserving any liquids at the bottom of the pan.
- For the sauce: In a large bowl mix the au jus from the baked ribs, the ketchup, honey, cayenne, horseradish, sugar, smoke and some salt and pepper.
- Preheat the grill to 350 degrees F. To serve, grill to char the ribs, 5 to 8 minutes. Add on some of the barbecue sauce, and serve.
BUFFALO RIBS
Make and share this Buffalo Ribs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h45m
Yield 20 ribs
Number Of Ingredients 18
Steps:
- Make the rub: To a small bowl, add the salt, lemon pepper, garlic powder, mustard, and cayenne; mix with your fingers, breaking up any lumps.
- The ribs: place a rack of ribs, meat side down, on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it.
- The best place to start is on one of the middle bones.
- Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with the other rack.
- Sprinkle the rub over both sides of the ribs, rubbing in onto the meat.
- Squeeze the lemon juice over the ribs on both sides, patting it onto the meat with a fork.
- Drizzle a tablespoon or two of hot sauce over the ribs, patting it onto the meat with a fork.
- Cover the ribs with plastic wrap; refrigerate them while you make the sauces and set up the grill.
- Butter sauce: melt the butter in a small saucepan over med-high heat.
- Stir in ½ cup hot sauce; bring to a boil.
- Remove from the heat; set aside.
- Gorgonzola Cheese Dip: put the cheese in a mixing bowl (nonreactive); mash to a paste with a fork.
- Gradually stir in the mayonnaise, sour cream, lemon juice, and scallion whites.
- Season with salt and pepper to taste (cheese is quite salty, so be careful).
- Transfer dip to serving bowl; sprinkle with scallion greens; chill until ready to serve.
- Set up grill for indirect grilling and preheat to medium; place a large drip pan in the center of grill under grill grate.
- For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
- When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat.
- Cover the grill and cook the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 1 ¼ to 1 ½ hours in all.
- When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
- Lightly brush the ribs with some of the butter sauce (rewarm it if needed) two or three times after they have cooked for 45 minutes (a basting brush works better than a mop for this sauce).
- Transfer the racks of ribs to a cutting board; let the ribs rest for a few minutes, then cut the racks into individual ribs and place in a large bowl or arrange on a platter.
- Reheat the remaining butter sauce until it is boiling; pour sauce over the ribs and toss to mix.
- Serve the ribs with Gorgonzola Cheese Dip and the celery.
- **To cook on a smoker, set up and light smoker according to manufacturer's directions; preheat it to low; place ribs in the smoker bone side down and smoke until cooked through 4-5 hours, lightly basting the ribs with butter sauce during the last 30 minutes; you will need to replenish the wood after the first and second hour of smoking, and to replenish the coals every hour.
Nutrition Facts : Calories 352.8, Fat 30.6, SaturatedFat 12.7, Cholesterol 92.9, Sodium 593.4, Carbohydrate 3.2, Fiber 0.5, Sugar 0.8, Protein 16.1
BUFFALO BLUE BABY BACK RIBS
These ribs step away from the usual sweet bbq'd version, and have a place in the heart of those who love buffalo wings. Serve the ribs with celery sticks & a chunky, creamy blue cheese or roquefort dressing for dipping. GO AHEAD - Dunk each rib into the dressing and follow with a bite of celery! YUM!
Provided by Black Radish
Categories Pork
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all rub ingredients in a bowl.
- Rub with spice mixture liberally all over ribs and let sit at least 10 - 15 minutes.
- Preheat the oven to 300°F to cook the ribs. Tightly wrap each rack in 2 layers of tinfoil, with the seam of the foil facing up in the oven. Bake for 2 to 2 1/2 hours or until the rib meat has pulled back from the cut end of the bones by about 1/2 inch. They should be very tender.
- Remove the ribs form the foil and cut into individual riblets.
- Combine Franks Hot sauce & melted butter in a large bowl.
- Toss each riblet with hot sauce/butter mixture.
- Garnish blue cheese dressing with blue cheese crumbles, and serve ribs with celery sticks.
Nutrition Facts : Calories 653.3, Fat 62.3, SaturatedFat 17, Cholesterol 47, Sodium 2269.9, Carbohydrate 21.2, Fiber 4.2, Sugar 11.5, Protein 9.1
BUFFALO PRIME RIB WITH ORANGE BALSAMIC GLAZE
Steps:
- Cook roast:
- Preheat oven to 450°F.
- If using beef, trim all but a thin layer of fat from roast. Generously season buffalo or beef with salt and pepper. Roast buffalo, fat side up, on V-rack in a 17- by 12- by 2-inch flameproof roasting pan in middle of oven 15 minutes (use a 13- by 9- by 2-inch flameproof roasting pan for beef, which is taller and narrower than buffalo).
- Reduce oven temperature to 350°F and add 1/2 cup water to roasting pan, then continue to roast meat 30 minutes more. Brush meat with some of glaze and add 1/2 cup water to pan, then continue to roast, brushing with glaze and adding 1/2 cup water to pan every 15 minutes, until thermometer inserted into center of roast (do not touch bone) registers 125°F, 2 to 2 1/4 hours more (115°F for beef, 1 3/4 to 2 hours more). Transfer meat to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook as it stands, reaching about 135°F for medium-rare buffalo or 130°F for medium-rare beef.)
- Make jus while meat stands:
- If using buffalo, straddle roasting pan across 2 burners, then add red wine and Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 2 minutes. Add broth and boil until reduced to about 1 1/2 cups, about 3 minutes. (If using beef, pour pan juices into a 1-quart fat-separator pitcher or glass measure and skim off fat, then pour juices back into pan. Straddle roasting pan across 2 burners and deglaze pan by boiling juices over moderately high heat, stirring and scraping up brown bits, until reduced to about 2/3 cup, about 8 minutes. Add red wine and Madeira and boil until reduced to about 2/3 cup, 3 to 4 minutes. Add broth and boil until reduced to about 2 cups, about 6 minutes.)
- Stir in any buffalo or beef juices accumulated on platter and season jus with salt, if necessary. Pour jus through a fine-mesh sieve into a gravy boat and keep warm, covered.
- Carve roast and serve with jus.
TRADITIONAL RUB FOR ST. LOUIS RIBS
A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
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, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning 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 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Nutrition Facts : Calories 1098 calories, Carbohydrate 23.8 g, Cholesterol 275.6 mg, Fat 85.2 g, Fiber 2.4 g, Protein 56.6 g, SaturatedFat 30.4 g, Sodium 1583 mg, Sugar 19.5 g
More about "loulous buffalo ribs food"
BUFFALO WILD WINGS SPICES, SEASONINGS AND RUBS FOR: MEAT ...
From amazon.ca
Reviews 1
BUFFALO RIBS — SANDRA LEE SEMI-HOMEMADE
From sandralee.com
BúFFALO RIBS - HOME | FACEBOOK
From facebook.com
BRAISED RIBS TO BEIGNETS: 10 FOODS TO TRY ... - BUFFALO NEWS
From buffalonews.com
BUFFALO SHORT RIBS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LOULOU'S BUFFALO RIBS RECIPE RECIPE
From crecipe.com
BUFFALO BABY BACK RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO COOK BUFFALO FISH - LIVESTRONG.COM
From livestrong.com
HONEY BUFFALO RIBS | NORINE'S NEST
From norinesnest.com
LOULOU’S BUFFALO RIBS – RECIPES NETWORK
From recipenet.org
LOULOU'S BUFFALO RIBS
From crecipe.com
LOULOU BUFFALO RIBIDE RETSEPT
From et.fooddiscoverybox.com
RECIPES - HORMEL
From hormel.com
ST. LOUIS STYLE BBQ RIBS - BUY THIS COOK THAT
From buythiscookthat.com
BUFFALO CHICKEN ’N’ BBQ PORK RIBS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
WATER BUFFALO OR BEEF SHORT RIBS PERFECTION FOR AN EARLY ...
From josephinesfeast.com
SLOW COOKER BUFFALO BABY BACK RIBS - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
BUFFALO BLUE BABY BACK RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO COOK BUFFALO FISH AND RIBS - OUR EVERYDAY LIFE
From oureverydaylife.com
HOW TO COOK BUFFALO RIBS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE BEST RIBS IN BUFFALO - TRIPADVISOR
From tripadvisor.ca
BUFFALO BABY BACK RIBS RECIPE | FRANK'S REDHOT US
From franksredhot.com
LOW CARB BUFFALO RIBS ON THE GRILL - STEP AWAY FROM THE CARBS
From stepawayfromthecarbs.com
BUFFALO BBQ RIBS AT PASADENA WHOLE FOODS - MARKETS - LOS ...
From chowhound.com
FALL OFF THE BONE ST LOUIS STYLE RIBS - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
BUFFALO RIBS - HOME | FACEBOOK
BUFFALO RIBS - GASTRO OBSCURA
From atlasobscura.com
100 SLOW COOKER BUFFALO RIBS IDEAS | COOKING RECIPES ...
From pinterest.ca
PERFECT ST. LOUIS BEEF RIBS JUNE OVEN RECIPE
From madeinaday.com
THE BEST RIBS IN BUFFALO (UPDATED APRIL 2022) - TRIPADVISOR
From tripadvisor.com
BUFFALO RIBS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUFFALO-STYLE RIBS - GRILLED
From betterbegrilled.com
BUFFALO RIBS | ETSY
From etsy.com
BEST BUFFALO RIBS AND FOOD IN TOWN - RUMP N RIBS ...
From tripadvisor.ca
BUFFALO RIBS | ETSY CANADA
From etsy.com
BUFFALO RIBS | SHORT RIBS, BACK RIBS, BISON RIBS ...
From sayersbrook.com
BAKING BUFFALO RIBS IN FOIL - OUR EVERYDAY LIFE
From oureverydaylife.com
ST LOUIS STYLE BBQ RIBS RECIPE - FOOD CHANNEL
From foodchannel.com
THE BEST RIBS IN BUFFALO - TRIPADVISOR
From tripadvisor.co.nz
GRILLED BUFFALO-STYLE BBQ RIBS RECIPE BY ANNE DOLCE
From thedailymeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love