BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
MOM'S BEST RIBS
My mom shared this recipe with me several years ago. Family and friends agree these are the best ribs they've ever tasted!
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Cut ribs into serving-size pieces. Place ribs, meat side up, in a roasting pan. Bake, uncovered, at 325° for 2 hours; drain. Combine remaining ingredients; pour over ribs. Bake, uncovered, for 1 to 1-1/4 hours longer or until ribs are tender, basting occasionally.
Nutrition Facts :
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
THE ULTIMATE BARBECUED RIBS
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Special equipment: Kitchen twine
- Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
- Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat 2 tablespoons oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
- Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
- When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.
BAKED BABY BACK RIBS
Even a barbeque purist cannot scoff at these foil-wrapped, baked and glazed baby back ribs. They're satisfyingly sweet, savory, smoky and flavorful. The meat falls off the bones! Baking in foil also reduces the amount of clean up. You'll be busy enjoying these ribs -- who has time for dishes?
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
- Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
- In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
- Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
- Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
- While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
- Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.
THE BEST BABY BACK RIBS
I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
Nutrition Facts : Calories 647 calories, Fat 41g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 2345mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.
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.
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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.
BEST BARBECUED BABY BACK RIBS
Make and share this Best Barbecued Baby Back Ribs recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 6h
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Prepare ribs by removing membrane from the back of the ribs (use a paper towel to grab the edge and pull), then rinse ribs under cool water and pat dry.
- Place a sheet of plastic wrap larger than the rib piece on the counter and top with ribs.
- Take the rib rub and rub it into the meat on both sides using your fingers, trying to coat it as much as possible.
- Top the ribs with another sheet of plastic, wrapping it, then refrigerate ribs overnight.
- Remove ribs from refrigerator and allow the ribs to rise to room temp while the oven heats up to 250°F.
- Remove ribs from plastic and wrap in foil, placing the wrapped ribs on a large shallow baking sheet.
- Bake ribs for 3 hours, then remove from oven.
- Finish ribs on the grill, adding bbq sauce as soon as you put them on, and grilling for 6-8 minutes or until sauce sets.
Nutrition Facts : Calories 28.7, Fat 0.7, SaturatedFat 0.1, Sodium 312.1, Carbohydrate 4.9, Fiber 0.5, Sugar 1.5, Protein 0.7
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 best barbecued ribs food"
BARBECUED RIBS (THE BEST) | RICARDO
From ricardocuisine.com
Servings 4Total Time 2 hrs 45 mins
- Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
BEST-EVER BARBECUED RIBS RECIPE | BON APPéTIT
GRILLED CORN RIBS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Brian MalarkeySteps 7Difficulty Intermediate
GRILLED BARBECUE RIBS RECIPE - HOW TO BBQ RIBS ON GAS GRILL
From temeculablogs.com
MOM'S OVEN-ROASTED BARBECUED RIBS ⋆ NUTRIVORE LIFE
From nutrivorelife.com
OUR 30 BEST BBQ RIBS RECIPES—MESSY AND PERFECT FOR SUMMER
From tasteofhome.com
MOM’S BEST BARBECUED RIBS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
OVEN-BAKED BABY BACK RIBS | THE SEASONED MOM
From theseasonedmom.com
6 STEPS TO THE BEST BARBECUED RIBS - THE NEW YORK TIMES
From nytimes.com
BBQ RIBS - BUDGET BYTES
From budgetbytes.com
OVEN BBQ RIBS RECIPE - NYT COOKING
From cooking.nytimes.com
MELT-IN-YOUR-MOUTH BBQ RIB RECIPES - FOOD NETWORK …
From foodnetwork.ca
17 OF SUMMER'S BEST BARBEQUE RIBS - ALLRECIPES
From allrecipes.com
MOM'S OVEN-BAKED COUNTRY-STYLE RIBS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
THE BEST BBQ BABY BACK RIBS - CRAVING HOME COOKED
From cravinghomecooked.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