SMOKED PORK RIBS
If you don't own a smoker, this is a great way to do ribs on the grill. I first saw this technique done by Adam Perry Lang, who is not only a great barbecue chef but a great all-around chef. In fact, he knows more about meat than practically anybody I've met. For this recipe I use pork spareribs, but the technique works just as well with lamb ribs too, though cook times will vary. Feel free to substitute your favorite BBQ sauce.
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
- Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
- Meanwhile, whisk together all glaze ingredients.
- After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
- After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
- When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.
MEDITERRANEAN STYLE BACK RIBS
Steps:
- Combine all of the ingredients for the marinade in a medium sized bowl.
- Place the ribs in tin foil and pour the marinade into the foil and wrap the ribs in the foil to brine.
- Refrigerate for at least one hour or up to overnight.
- Start the barbecue.
- Place the ribs still in the foil in a barbecue proof pan and place on the grill. Close the top to the grill and barbecue for approximately 1 ½ hours.
- Uncover the ribs and place on the grill for approximately 30 minutes to get a nice char; turning once.
- Remove and serve.
GREEK RIBS
Best Greek ribs. Nice and garlicky but not overpowering.
Provided by Neil
Categories World Cuisine Recipes European Greek
Time 5h40m
Yield 6
Number Of Ingredients 10
Steps:
- Combine baby back ribs, onion, olive oil, lemon juice, oregano, honey, garlic, salt, and pepper in a large resealable plastic bag. Turn to ensure ribs are well coated.
- Marinate in the refrigerator, turning occasionally, 4 to 8 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
- Arrange ribs on the prepared baking sheet, leaving space between them.
- Bake in the preheated oven until browned, about 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until ribs are tender, about 1 hour.
Nutrition Facts : Calories 472.6 calories, Carbohydrate 6.4 g, Cholesterol 117 mg, Fat 38.5 g, Fiber 0.4 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 421.8 mg, Sugar 3.7 g
MEMPHIS STYLE BABY BACK RIBS
Memphis, TN is famous for Elvis Presley, Graceland and fantastic barbecue. This is my version of those famous ribs.
Provided by PaulaG
Categories Pork
Time 9h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the ribs and pat dry with paper towels.
- Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
- Seal the foil and place in refrigerator for 4 to 6 hours.
- Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
- Cook for 3 to 4 hours or until tender.
- Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
- Serve with extra sauce and lots of paper towels.
Nutrition Facts : Calories 1405.9, Fat 98.2, SaturatedFat 35.5, Cholesterol 381, Sodium 2121.3, Carbohydrate 25.8, Fiber 1.8, Sugar 16.7, Protein 105
ITALIAN COUNTRY STYLE RIBS
This is a recipe that I came up with when I got tired of 'the same old thing'. It's easy and delicious. You can add things like mushrooms or peppers. Serve with white rice or noodles, salad and bread. You can pour the sauce over the rice/noodles.
Provided by Annelle
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 4
Steps:
- Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.
Nutrition Facts : Calories 598.4 calories, Carbohydrate 20.5 g, Cholesterol 170.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 46.5 g, SaturatedFat 11.2 g, Sodium 755.2 mg, Sugar 13.2 g
MEMPHIS-STYLE BABY BACK RIBS
When she started dating her now husband, Melissa Cookston fell in love - with barbecue. "He took me to watch a competition and I was hooked," she says. She signed up for her first cook-off a few months later and eventually became the first woman to win the World Championship Barbecue Cooking Contest in Memphis, TN, twice! These days, Melissa is the pitmaster at Mississippi's Memphis Barbecue Co., where she's much more serious about the quality of the meat than the table manners: "We give you permission to play with your food, stick it in your face and lick sauce off your hands," she says.
Provided by Food Network
Categories main-dish
Time 6h
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Make the rub: Whisk the turbinado sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin and 1 teaspoon black pepper in a medium bowl.
- Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan on the unlit side of the grill under the grates. Meanwhile, soak the wood chips in water, 30 minutes; drain.
- Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub (about 1/2 tablespoon per side). Transfer to a roasting pan, bone-side down, and let sit 30 minutes.
- When the grill registers 250˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
- While the ribs are smoking, lay out 2 long sheets of heavy-duty aluminum foil (or double pieces of regular foil). Spread 1/2 tablespoon each of the rub, brown sugar and maple syrup down the center of each piece of foil.
- Place the ribs, meat-side down, on the prepared foil, then top each rack with another 1/2 tablespoon each of the rub, brown sugar and maple syrup. Fold the foil over the ribs and crimp the edges, leaving one side open; pour 2 tablespoons apple juice into each packet and crimp the final edge to seal. Return to the grill and cook until the meat is tender, 2 to 2 1/2 more hours.
- Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the ketchup, 1/2 cup honey, the tomato paste, vinegar, Worcestershire sauce, brown sugar, mustard powder, cayenne and 1 teaspoon black pepper. Bring to a low boil, whisking, then reduce the heat to a simmer. Whisk in 1/2 cup water and simmer 5 minutes. Stir in 1/4 cup of the rub until dissolved; season with more of the rub, 1 tablespoon at a time, if needed. Let cool.
- Make the glaze: Whisk 3/4 cup of the barbecue sauce with the remaining 1/4 cup honey. Set aside the rest of the barbecue sauce for serving.
- Carefully remove the ribs from the foil; return to the grill, meat-side up. Brush with the glaze and continue to cook for 5 minutes. Transfer to a cutting board and slice. For "muddy style," sprinkle with more of the rub. Serve with the remaining barbecue sauce.
NEW MEXICAN BACK RIBS
Here are some tips on grilling ribs that I heard. Always cook on INDIRECT heat. You could cover the ribs with a cake pan to help trap in more heat. To test for doneness do the wiggle test. Grab one of the bones and give it a wiggle and if the bone pulls away from the meat they are ready to eat. One more tip, a good rule of thumb is to buy 1 pound of ribs for every person you will be serving. Baby back ribs will have more meat on them.
Provided by Charlotte J
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl mix together all seasonigs.
- Rub seasoning on all surfaces of the ribs.
- Place ribs on a medium-hot grill over INDIRECT heat.
- Close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours.
- Add charcoal as needed.
- You want the grill temperature around 325-350 degrees.
Nutrition Facts : Calories 999.6, Fat 82, SaturatedFat 30, Cholesterol 275.6, Sodium 1500.5, Carbohydrate 7.2, Fiber 3.2, Sugar 1.4, Protein 56.4
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