Ribs To Die For Food

OVEN PORK RIBS WITH BARBECUE SAUCE

Steps:

• Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
• Preheat oven to 160°C/320°F (all oven types).
• Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
• Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
• Line a new tray with foil then baking / parchment paper (you'll thank me later).
• Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
• Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
• Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
• Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!

SLOW COOKER RIBS

Steps:

• Prepare your ribs by removing the membrane and patting dry with a paper towel.
• Prepare the rub by combining brown sugar, paprika, garlic powder, onion powder, salt and pepper. Rub evenly on top of the ribs.
• Cut the ribs in half. Add half of the rack of the ribs into the bottom of the slow cooker. Pour half of the sauce on top and layer with the other rack with remaining sauce. You can also wrap the ribs around the slow cooker if the top will fit on.
• Cook the ribs on low for 6-7 hours or high for 3-4 hours.
• Preheat oven to 425 degrees Fahrenheit. Remove the ribs and set on a baking sheet. Pour the sauce on the top. Cook for 10 minutes until the tops get crispy. Brush with additional sauce if needed.

TO DIE FOR PORK SPARERIBS

Steps:

• Place ribs in large pan or cast iron skillet.
• Cover with cold water and bring to the boil.
• Reduce the heat and simmer for 10 minutes.
• Combine the Marinade ingredients in a bowl and mix well.
• Place the pork spare ribs in a large shallow glass or ceramic dish and pour over with the well mixed marinade.
• Refrigerate for AT LEAST 4 hours or better still, overnight!
• Place the marinated pork spare ribs on a rack in a large roasting pan and cook in oven pre-heated to 180°C for about 40 minutes until browned and tender, or grill on the BBQ.
• During the cooking time baste the ribs frequently with the pan juices/marinade.

BEST BARBECUE RIBS EVER

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.

RIBS TO DIE FOR

Steps:

• Rub ribs with garlic.
• Place them in a shallow roasting pan.
• Cover and bake at 300 degrees for 2 1/2 hours.
• Cool slightly.
• Combine the sugar, parika, salt, pepper, chili powder and ground cumin.
• Rub this over the slightly cooled ribs.
• Cover and refrigerate for 8 hours or overnight.
• In a saucepan, saute the onion in butter until tender.
• Stir in the remaining sauce ingredients.
• Bring to a boil.
• Reduce heat; cook and stir until thickened. About 10 minutes.
• Remove from the heat.
• Brush ribs with the sauce.
• Grill or Broil (med heat) for 12 minutes, turning and basting with the sauce.
• I like to blacken them up a little bit.
• Enjoy!
• ***NOTE*** my favorite style ribs to use are the pork BABY back ribs.

TO DIE FOR BARBEQUED RIBS

Steps:

• Heat oil in sauce pan and saute shallots, onion, garlic and chilies until fragrant and translucent, about 3 minutes. Remove from heat and add chilies, stir.
• In a medium sauce pan combine sugar, water and fish sauce, stirring over low heat until sugar has disolved. Bring to a boil slowly, stir in lemon grass and remove from heat.
• In a bowl combine the onion and sugar mixture. Stir in chili sauce, lime juice, lime zest, sherry, black pepper and allow to cool.
• Using a sharp knife seperate the rib racks into individual ribs. Divide the ribs among 2-3 large freezer bags with equal amount of marinade. Allow to marinade for 48 hours (we have with success used much shorter time).
• Grill the individual ribs on the BBQ for 10 minutes until done.
• Alternately you can use the grill/broil function of your oven.