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 :
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.
SIZZLING SPARE RIBS WITH BBQ SAUCE
Some like it hot, so sizzle your ribs with BBQ sauce
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
- Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.
Nutrition Facts : Calories 484 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 28 grams sugar, Protein 33 grams protein, Sodium 3.09 milligram of sodium
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
MOM'S STOVETOP PORK RIBS
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 THELMALU99
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 6
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 461.2 calories, Carbohydrate 10.7 g, Cholesterol 125.2 mg, Fat 32 g, Fiber 3.4 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1326.9 mg, Sugar 1.4 g
ORIENTAL BBQ SPARERIBS
BBQ with an Asian flair. A sweet and savory sauce. I got this recipe from my mother who is a great cook. Don't be put off by the oyster sauce it isn't fishy at all. There were no amounts for the ginger and garlic so I put down what I put in. You can cut back on the ginger and garlic or add more to your taste.
Provided by Wenstar
Categories Meat
Time 1h35m
Yield 5-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil spareribs with half of the ginger for 1 hour.
- Drain and cut between ribs.
- Mix rest of ingredients adding food coloring if desired.
- Charbroil, or grill till heated through, or bake at 350°F for 30 minutes.
- Sauce may be used for chicken or pork.
- Most large grocery stores carry oyster sauce.
- I used this sauce to cook chicken drummettes, just mixed up the sauce and added it to the uncooked chicken then simmered it for 30 minutes. It turned out great.
SAUCY SPARERIBS
This is a recipe my Mum has made for me all my life, and I still request it now if I'm getting cooked for! This is probably, no definitely my all time favorite dinner! I like it with cheesy mash potato and sweetcorn - delish!
Provided by Ozzy5223
Categories Stew
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ribs in a frying pan with a little oil.
- Place the sliced raw onion into the bottom of a casserole dish large enough to hold all the ribs.
- Mix together the soy sauce, orange marmalade and the garlic in a bowl.
- Place the browned ribs on top of the onions in the casserole dish then spread them with the soy mixture.
- Season the ribs with salt and pepper.
- Mix the stock with the vinegar in a jug then pour over the ribs and cover with lid.
- Cook for 1 hour at 200 degrees with the lid on then for another half and hour with the lid off.
- (I have done this 4 ribs per person but add a few more if you're extra hungry!).
Nutrition Facts : Calories 114.4, Fat 0.4, SaturatedFat 0.2, Sodium 2493.6, Carbohydrate 23.4, Fiber 1.5, Sugar 15.8, Protein 6
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
HERBED SPARERIBS
This is an absolutely awesome dish. I have had this recipe for years and it is a great winter dish when you can't use the BBQ. You don't have to use the 3 lbs. of ribs; I just use whatever looks closest.
Provided by Carmen B.
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Sprinkle ribs with salt& pepper.
- Heat oil in saucepan; saute onion until tender; add garlic.
- Add remaining ingredients and simmer for 10 min.
- Parboil ribs, then place in a shallow pan.
- Cover with sauce.
- Bake at 375* for 30 min.
Nutrition Facts : Calories 961.4, Fat 87, SaturatedFat 36.4, Cholesterol 172.4, Sodium 521.8, Carbohydrate 9.6, Fiber 0.9, Sugar 6.8, Protein 33.5
SOULFULLY GOOD PORK SPARERIBS WITH PINEAPPLE AND GINGER
Make and share this Soulfully Good Pork Spareribs With Pineapple and Ginger recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 9h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large deep bowl, combiner the reserved pineapple juice, soy sauce, and the next 6 ingredients; add the ribs.
- Cover and marinate overnight in the refrigerator.
- Grease the slow cooker with oil and add the ribs and marinade.
- If you have a round cooker, stack the ribs, alternating them with the reserved pineapple chunks.
- If you have an oval cooker, put the ribs in the crock and scatter the pineapple around the ribs.
- Cover and cook on LOW for 8-9 hours or until tender and the meat starts to separate from the bone.
- Serve immediately.
Nutrition Facts : Calories 1493.2, Fat 107.3, SaturatedFat 40.5, Cholesterol 353.8, Sodium 1915.1, Carbohydrate 40.8, Fiber 1.5, Sugar 35.8, Protein 81.2
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