MY MOTHER'S BBQ SPARE RIBS
These barbecue spare ribs are truly an Asian-American dish with a quick, finger-licking sauce. It's the perfect dish if you need a fast, savory meal.
Provided by Anita Lo
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat an oven to 400 degrees F. Stir the hoisin and ketchup together in a large bowl. Season the spare ribs on both sides with salt and pepper.
- Cut the rack into individual ribs. Add to the hoisin mixture and toss to coat evenly. Transfer the ribs to a large baking dish, clean the sides of the dish, and cover with aluminum foil. Place the ribs in the oven.
- Cook the ribs in the oven for 25 minutes, then remove the foil and continue to cook until the sauce becomes syrupy and the meat is tender, about another 25 minutes. Remove from the oven, pile the ribs on a platter, and serve immediately.
MOM'S OVEN-BARBECUED RIBS
My mom made these tender ribs for special Sunday suppers when we were growing up. A few common ingredients are all you need to make the zesty sauce that coats them. My family's eyes light up when I bring a plate of these ribs to the table, and company never suspects how easy they are to prepare. -Yvonne White Williamson, New York
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once.
Nutrition Facts : Calories 289 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1084mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
MOM'S BEST BARBECUED RIBS
I have wonderful memories of coming home from church on Sunday and the aroma of this sauce simmering made my mouth water. This cooking method makes them fall-off-the-bone tender. Mom used regular ribs as she was feeding a family of 7, but I prefer babybacks. Regular and country-style work just as well.
Provided by ElaineAnn
Categories Sauces
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Note: you may use Splenda brown sugar blend in place of brown sugar.
- Cut the ribs into sections of 3 or 4 ribs each.
- Place on rack in roasting pan; pour boiling water in bottom of pan. Cover tightly with foil and bake in preheated 300° oven for 2 hours.
- Prepare sauce by melting margarine in a saucepan. Add chopped onion and simmer until tender but not brown.
- Add catsup to onions.
- In a 2-cup measure, mix remaining ingredients, stirring well to dissolve brown sugar.
- Add this to catsup, stirring as you bring it to boil. Turn heat very low and let sauce simmer for 1 hour, stirring occasionally, until sauce is thickened.
- Remove ribs from roasting pan, place on large foil-lined cookie sheet (for easier cleanup). Brush both sides generously with sauce.
- Turn oven up to 375° and return ribs to oven for 15 to 20 minutes.
- BONUS: Sauce recipe may be doubled or tripled, and remaining sauce can be stored in air-tight jar or bottle in the fridge. It keeps well for up to a month. Mine never lasts that long because I use it on everything.
Nutrition Facts : Calories 61.4, Fat 0.5, SaturatedFat 0.1, Sodium 373.6, Carbohydrate 14.6, Fiber 0.7, Sugar 12.6, Protein 1
BARBECUED SPARERIBS
Provided by Food Network
Categories appetizer
Time 9h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the spare ribs into 2 equal pieces. Remove any visible fat pockets. Lightly score the spareribs in the meat side and place them in a large, shallow bowl. Sprinkle sugar on both sides of ribs, using more on the meaty side. Set aside to marinate for 15 minutes. Pour off any excess liquid. In a small bowl combine the thin and black soy sauces, hoisin sauce, bean sauce, rice wine, oyster sauce, sesame oil and pepper and stir to combine. Pour over the spareribs, making sure that the spareribs are well-coated. Loosely cover the ribs with plastic wrap and marinate overnight in the refrigerator. Just before roasting, use your hands to spread honey on the spareribs, especially on the meaty side. Preheat the oven to 500 degrees. Place a rack in a roasting pan and add enough water so that the water reaches a depth of 1/2- inch in the pan. Place the marinated spareribs meat-side up on the rack, leaving about 1-inch of space between the 2 pieces. Carefully place the pan in the oven and roast 30 minutes. Monitor the water level in the broiler pan to make sure it never falls below 1/4-inch. Carefully remove the roasting pan of ribs from the oven. Preheat the broiler. Place the roasting pan of ribs 4 inches from the heat and broil 5 to 10 minutes or until the spareribs have a sugar crust similar to the crust on a baked ham. Carefully remove the spareribs from the oven and set on a platter to cool 15 minutes. Cut the spareribs into individual ribs and serve immediately or at room temperature. Garnish with cilantro if desired.
MOM'S X-TRA GOOD BBQ SPARERIBS
My mother definitely liked ribs, and she had many ways of fixing them. This is her very own recipe, with her signatures: a little "tang" in the form of vinegar, and a little "zip" from dry mustard.
Provided by EdsGirlAngie
Categories Pork
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Brown spareribs in a large skillet.
- Transfer meat to baking dish.
- Combine the onion, ketchup, water, salt, Worcestershire Sauce, vinegar, brown sugar and dry mustard.
- Pour over ribs in baking dish, cover and bake in a 350 degree F oven for 1-3/4 hours.
Nutrition Facts : Calories 1943.1, Fat 138.1, SaturatedFat 50.5, Cholesterol 548.5, Sodium 2344.6, Carbohydrate 34.8, Fiber 1, Sugar 29.6, Protein 133.6
BARBECUED SPARERIBS
Though techincally not barbecued by today's standards, these ribs were the best in the world. Today I will often use country style ribs and the sauce works as wel on chicken if you do not eat pork. My father always liked this sauce because it was not sweet like many sauces. He felt sweet was for dessert. I will double or triple the sauce to make them extra juicy.
Provided by Patti McD
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Simmer ribs in water until tender, about 1 hour. Mix tomato sauce, onion, A-1 sauce, and thyme in bowl.
- Place spareribs in bowl and pour sauce over them.
- Allow to stand 5 minutes, turning occasionally.
- Broil over grill or in oven until crisp and brown.
- Baste occasionally with sauce.
Nutrition Facts : Calories 639.8, Fat 53.2, SaturatedFat 17.1, Cholesterol 181.8, Sodium 386.2, Carbohydrate 2.4, Fiber 0.6, Sugar 1.8, Protein 35.7
MOM'S STOVE-TOP PORK RIBS
Posted by ThelmaLu99 on allrecipes: "This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad."
Provided by Pinay0618
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
- When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
Nutrition Facts : Calories 35.9, Fat 0.3, SaturatedFat 0.1, Sodium 1343.5, Carbohydrate 7.3, Fiber 1.7, Sugar 1.1, Protein 3.2
MOM'S BARBECUE RIBS
Pork ribs with sweet and spicy North Carolina barbecue sauce. This is the way my mom always made ribs so it's my all time favorite. The original calls for white rather than sweet onion and thick country style ribs instead of babyback. Mom never grilled the ribs either but I love the smoky taste from the grill.
Provided by Ben C
Categories Pork
Time 1h15m
Yield 4 pints, 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except rice.
- Bring to a rolling boil. Reduce to simmer.
- Simmer uncovered for 1 hour, stirring occasionally.
- Drain any remaining oil from top.
- Boil ribs covered for 15-30 minutes.
- Remove from water, save rib stock.
- Brush ribs with sauce and grill over medium heat for about 15 minutes, turning once.
- I like to boil a couple of cups of rice in the rib stock and serve the ribs on a bed of rice with extra sauce on the side.
Nutrition Facts : Calories 251.4, Fat 19, SaturatedFat 5.7, Cholesterol 53.5, Sodium 782.1, Carbohydrate 9.1, Fiber 0.2, Sugar 7.5, Protein 11.5
BARBECUED SPARERIBS
Though technically not barbecued by today's standards, these were my mother's best. My father loves the sauce cause it is not sweet. I will often double or triple the sauce to make them more juicy.
Provided by Patti McD
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Simmer ribs in water to cover until tender, about 1 hour.
- Mix tomato sauce, onion, A-1 and thyme in bowl.
- Place ribs in bowl and pour sauce over them.
- Alow to stand 5 minutes and turn occasionally.
- Broil over grill or in oven until crisp and brown.
- Baste occasionally with sauce.
Nutrition Facts : Calories 639.8, Fat 53.2, SaturatedFat 17.1, Cholesterol 181.8, Sodium 386.2, Carbohydrate 2.4, Fiber 0.6, Sugar 1.8, Protein 35.7
MOM'S BARBECUED SPARERIBS
Steps:
- Preheat oven to 350F. Sprinkle ribs with seasoned flour. Place in roaster. Cover with sliced onions.
- Combine remaining ingredients and pour over meat. Cover.
- Bake for 3 hours (when not boneless). Baste occasionally turning meat once or twice. Remove cover during last 15 minutes. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S BBQ SAUCE (FOR GRILLED RIBS)
I thought I had lost this! I loved the smell of this cooking on the stove. It brings back memories of my parents and their friends making this when we spent summers in Long Beach Island, NJ. You can adjust for the amount of sauce you need. I just adjusted to make 2-3 cups for 2 packages of ribs (about 4-5 lbs.) and I used Splenda brown sugar for my husband.
Provided by Oolala
Categories Pork
Time 2h20m
Yield 7 cup marinade
Number Of Ingredients 8
Steps:
- Brown onions in butter in bottom of a large saucepan.
- Add remaining ingredients and simmer 10 minutes.
- Use this to marinate ribs that have been par boiled for 20 minutes. Marinate several hours and then grill!
Nutrition Facts : Calories 305.4, Fat 1.5, SaturatedFat 0.2, Sodium 2811.8, Carbohydrate 74.6, Fiber 2.5, Sugar 61.2, Protein 5.2
More about "moms barbecued spareribs food"
CROCKPOT SPARERIBS & MOM’S SECRET BBQ SAUCE - ONE …
From onegoodthingbyjillee.com
MOM'S OVEN-BARBECUED RIBS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
BEST BBQ RIBS IN WARRENTON, OREGON RESTAURANTS, SUMMER 2022 ...
From restaurantguru.com
BARBECUED SPARERIBS RECIPE - FOOD.COM
From food.com
BARBECUED SPARERIBS RECIPE - FOOD.COM
From food.com
THE BEST RIBS IN WARRENTON - TRIPADVISOR
From tripadvisor.ca
MOM'S BARBECUE TOP-OF-STOVE BRAISING RIBS RECIPE
From food.com
WHERE TO EAT BARBECUE FOOD IN WARRENTON: THE BEST RESTAURANTS …
From thingstodopost.org
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