SWEET AND SMOKY BABY BACK RIBS
Steps:
- Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.) Place the ribs in a roasting pan and pour the bourbon over them. Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.
- Meanwhile, combine the ingredients for the rub in a bowl and stir to mix. Pour off and discard the bourbon. Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers. Let the ribs marinate for 30 minutes, while you light your grill.
- Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 350 degrees. Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours. The last 15 minutes, brush the ribs with 1/3 cup sauce. Sprinkle with the remaining rub. Serve the remaining barbecue sauce on the side.
SWEET SPARERIBS
Make and share this Sweet Spareribs recipe from Food.com.
Provided by Bake it right the f
Categories Pork
Time 3h
Yield 3 racks of ribs, 6 serving(s)
Number Of Ingredients 8
Steps:
- - Mix all ingrediants together and pour into large pot with lid.
- - Boil strips for 5-7 mins separately until they turn white.
- - Pour all mixture to pot.
- - Add spare ribs to mixture in pot.
- - Place in fridge for 2 hrs to marinate
- - Pour mix repedly over the ribs while marinating
- - Take out of fridge and bake @ 350 for 2 hrs +/-.
- - for last 1/2 hr turn down to 300 for more tenderness.
- Add white rice to compliment.
Nutrition Facts : Calories 1040, Fat 68.8, SaturatedFat 25.2, Cholesterol 274.3, Sodium 506.4, Carbohydrate 35.2, Fiber 0.5, Sugar 32.5, Protein 66.4
SWEET AND TANGY SPARERIBS
This recipe is one that has been passed down two generations. They taste like no other ribs I have ever tried. They are sweet and tangy just like the name says. They seem to come straight from the Orient. Lots of raves on this one. Very yummy.
Provided by KOOKIEKRIS
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat bacon drippings in a large, heavy skillet over medium heat. Place spareribs in the skillet, and brown on each side for about 5 minutes. Season with garlic salt and pepper.
- In a medium bowl, mix mustard, molasses, soy sauce, vinegar, Worcestershire sauce, and hot pepper sauce.
- Place browned ribs in a large baking dish. Cover with the mustard sauce mixture.
- Bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees F (70 degrees C).
Nutrition Facts : Calories 776.4 calories, Carbohydrate 13.2 g, Cholesterol 190.9 mg, Fat 63.4 g, Fiber 0.5 g, Protein 36.3 g, SaturatedFat 21 g, Sodium 1894.8 mg, Sugar 8.4 g
KANSAS CITY SWEET-AND-SMOKY RIBS
Provided by Steven Raichlen
Categories Marinate Graduation Backyard BBQ Dinner Beef Rib Spring Summer Tailgating Grill Grill/Barbecue
Yield Serves 4 to 8
Number Of Ingredients 7
Steps:
- 1. Trim each rack of ribs or have your butcher do this for you.
- 2. Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
- 3. Drain the ribs and blot dry with paper towels. Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
- 4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
- 5. When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals. Place the ribs in the center of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
- 6. Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.
- 7. Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.
- VARIATION:
- You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
- ALSO GOOD FOR:
- This is a wonderful way to prepare baby back ribs. In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker.
SWEET-AND-SMOKY BABY BACK RIBS WITH BOURBON BARBECUE SAUCE
Provided by Steve Raichlen
Categories Beer Bourbon Pork Marinate Backyard BBQ Pork Rib Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
- Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
- Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. Remove upper rack from barbecue. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
- Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
- Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
- After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
- When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
- Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.
SWEET 'N' SMOKY KANSAS CITY RIBS
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 5 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine the brown sugar, bouillon, seasonings and herbs; rub over ribs. Let stand for 15 minutes. , Prepare grill for indirect heat, using a drip pan. Add 1 cup of soaked wood chips if desired. Place ribs in a disposable foil pan. Grill, covered, over indirect medium heat for 30 minutes. Remove ribs from pan and place on grill rack over drip pan. Add remaining wood chips. Grill 30 minutes longer, turning occasionally., Meanwhile, in a small saucepan, saute onion in oil and butter until tender. Stir in the brown sugar, Worcestershire sauce and herbs; cook and stir for 1 minute. Add barbecue sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Baste ribs with sauce; grill for 10-15 minutes or until meat is tender, turning and basting occasionally.
Nutrition Facts : Calories 1068 calories, Fat 72g fat (25g saturated fat), Cholesterol 251mg cholesterol, Sodium 1540mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 3g fiber), Protein 54g protein.
SWEET AND SMOKY BARBEQUE SAUCE
Use this toward the end of cooking as you would for any BBQ meat such as pork, ribs, or chicken. I have even used it on beef and hamburgers, sausages, hot dogs, or anything you want, for the most part. I use it on everything from ribs to roasts to hamburgers to hot dogs. Even goes good with a good old classic grilled cheese sandwich. This is a great all-round BBQ sauce. Use right away or cool to room temperature, transfer to jars or containers, and refrigerate. The sauce will keep for several months in the fridge.
Provided by ALLY71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 40
Number Of Ingredients 13
Steps:
- Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
- Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 12.3 g, Fat 0.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 294.6 mg, Sugar 10.6 g
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