Savoury Bbq Spareribs Food

ALMOST-FAMOUS BARBECUE SPARERIBS

Steps:

• Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
• Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
• Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
• Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
• Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
• Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
• Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
• Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

BACKYARD BBQ'D SPARERIBS

Steps:

• Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
• Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill.
• Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side.
• Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
• Makes about 3/4 cup
• Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl. Pulse in a spice grinder in two batches to a medium-fine grind. Seal in an airtight container and store in a cool, dry place for up to 2 months.
• Makes 1 cup
• Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.
• Makes about 1 quart
• Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
• While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
• Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
• Stir in vinegar and season with salt to taste.
• Makes 1 quart

"SECRET'S IN THE SAUCE" BBQ RIBS

Steps:

• Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce.

SWEET AND SAVORY RIBS

Steps:

• Place onion in a 5-qt. slow cooker. Top with ribs. In a small bowl, combine remaining ingredients; pour over ribs. Cook, covered, on low 8-9 hours or until meat is tender.

ORIENTAL BBQ SPARERIBS

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.

SAVOURY BBQ SPARERIBS

Steps:

• Preheat oven to 300 degrees.
• Prepare ribs (remove fatty skin- cut into one rib servings).
• Mix together garlic powder, creole seasoning, pepper, seasoning salt, onion powder in baggie.
• Sprinkle seasoning over ribs, tossing to ensure each piece is coated.
• Dry roast ribs in large roasting pan (I use disposable foil) for 1-1/2 hours Remove pan and drain all fat.
• In same roaster add onions, BBQ sauce and honey.
• Toss all ingredients with ribs.
• Bake at 350 degrees for 1-1/2- 2 hours, covered with foil.
• Meat will be falling off the bones at this point!

TANGY SPARERIBS

Steps:

• Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion and celery; cook and stir for 4-5 minutes or until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat. , Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer or until ribs are tender.

SPARERIBS

Steps:

• There are 2 Options now.
• Combine all ingredients and place in a covered pan in a 275F oven for 4 hours OR.
• Place rib meat in a pressure cooker with 1 cup of water.
• Once at full pressure, cook for 15 minutes.
• Drain water and add sauce ingredients.
• Leave on high and simmer for 15-20 minutes.

SAVORY COUNTRY-STYLE SPARERIBS

Steps:

• Preheat oven to 325°F.
• Place spare ribs in a large bowl or gallon size zip-lock bag.
• Add olive oil and zesty Italian dressing packets.
• Mix well. Refrigerate and marinade for at least 1 hour. (You can leave it in the marinade over night if you want).
• Microwave on high for 10-15 minutes, or until ribs are brown, but not cooked through. I microwave them in the bag but you can put them in a microwave safe dish if you prefer. (I use a freezer bag which is thicker and holds up to the heat. I open the seal to vent and place it in a bowl or on a plate - just in case - but have never had a problem).
• While ribs are in microwave, combine the remaining ingredients in a medium saucepan and cook over medium heat until well dissolved and heated through.
• Remove ribs from bag and place in a deep 9 x 13 pan that has been prepared with non-stick cooking spray.
• Pour sauce over ribs, covering evenly.
• Bake for 1 hour, until ribs are cooked through.
• Baste occasionally, if desired.
• NOTE:***These can also be cooked on the grill with delicious results, just baste them frequently and watch them carefully so they do not burn.

SIZZLING SPARE RIBS WITH BBQ SAUCE

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.