SOUTHERN GRILLED BARBECUED RIBS
These ribs will have the smoky flavor without all the grilling time. It takes just 30 minutes on the grill to give the ribs that smoky flavor Southerners expect. You can use this recipe for spare ribs too, just bake for 15 minutes longer.
Provided by MYSST
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
- In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
- Preheat grill for medium heat.
- Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 24.5 g, Cholesterol 132.2 mg, Fat 35.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 14.6 g, Sodium 721.1 mg, Sugar 21.4 g
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.
SOUTHERN BBQ RIBS
I love ribs but don't always want to take the time to make my own barbecue sauce. This simple recipe lets you get them on the table quickly. You can either cook them on the grill or in the oven.
Provided by Vicki Butts (lazyme)
Categories Ribs
Time 1h45m
Number Of Ingredients 4
Steps:
- 1. Mix barbecue sauce, hot pepper sauce and garlic powder. Reserve 1/2 cup barbecue sauce mixture; set aside.
- 2. Grill: Place ribs, bone-side down, on greased grill over low coals. Grill, uncovered, 30 minutes on each side. Brush with barbecue sauce mixture; continue grilling 30 minutes or until cooked through, turning and brushing with barbecue sauce mixture every 10 minutes. Serve with reserved 1/2 cup barbecue sauce mixture.
- 3. Oven: Place ribs on rack of broiler pan. Brush with barbecue sauce mixture. Bake at 350 degrees for 1 hour and 15 minutes or until cooked through, turning and brushing with barbecue sauce mixture every 15 minutes. Serve with reserved 1/2 cup barbecue sauce mixture.
- 4. Shortcut method: To shorten grill time, place ribs on foil-lined 15- by 10- by 1-inch baking pan. Bake at 350 degrees for 45 minutes. Grill over medium coals 10 to 15 minutes, turning and brushing with barbecue sauce mixture.
DEEP SOUTH BARBECUE RIBS
This just might be the best BBQ ribs recipe for summer out there.
Provided by Southern Living Test Kitchen
Time 3h30m
Yield Serves 6
Number Of Ingredients 20
Steps:
- Combine all ingredients in a medium bowl or large zip-top plastic bag. (You will have about 1 ¼ cups dry rub.)
- Preheat oven to 350°F. Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each slab by slicing into it and pulling it off with a paper towel.
- Divide Southern Barbecue Dry Rub evenly between slabs, rubbing on both sides of each. Press gently to adhere. Place slabs, meaty side up, on a wire rack on an aluminum foil-lined baking sheet, and let stand at room temperature 30 minutes.
- Bake in preheated oven until meat begins to pull away from bones but is not yet tender, about 1 hour and 30 minutes.
- While the ribs are baking, make the Melting Pot BBQ Sauce. Heat a large (12-inch) cast-iron skillet over medium-high. Add tomatoes, and cook, stirring often, until skins begin to split and char, 5 to 7 minutes. Add onions and garlic, and cook, stirring often, 5 minutes. Add butter to pan, and cook until melted, about 1 minute. Add brown sugar; stir until combined. Cook, without stirring, until edges start to caramelize, 2 to 3 minutes. Stir in vinegar, mustard, Worcestershire, salt, and pepper; reduce heat to medium-low, and cook until tomatoes completely break down and mixture is slightly thickened, about 45 minutes.
- Remove from heat, and carefully transfer to a blender. Remove center piece of blender lid (to allow steam to escape); process on high until almost smooth, about 1 minute, stopping to scrape down sides as needed. Cool completely, about 30 minutes. (You will have about 1 quart of sauce.)
- After the initial 1 hour and 30 minutes in the oven, increase oven temperature to 450°F. (Do not remove ribs from oven.) Brush both sides of ribs with 1 cup Melting Pot BBQ Sauce. Bake until ribs are very tender and caramelized, 35 to 45 minutes, brushing with another cup barbecue sauce halfway through baking. Remove from oven, and let stand at least 10 minutes. Serve with remaining 2 cups barbecue sauce.
SOUTHERN BBQ SPARE RIBS
Provided by Food Network
Number Of Ingredients 21
Steps:
- Place lemon, celery, carrots, salt and ribs in a large pot and cover with cold water. Bring to a simmer and cook for 45 minutes to 1 hour or until the meat appears to be falling off the bone. Remove the ribs carefully and place on a sheet tray. Allow them to cool before, basting with Chef Toney's secret BBQ sauce. Cover the ribs and cook in a preheated 325-degree oven for about 30 minutes. Serve immediately.
- Saute onions, garlic, shallot, and bay leaves. Deglaze with vinegar. Add orange juice and brown sugar, allow to reduce. Add other ingredients, bring to the boil and reduce heat. Allow to simmer for 2 hours.
OLD-SCHOOL SOUTHERN BARBECUE SPARE RIBS
barbecue ribs have changed a lot. Complex barbecue rubs consisting of salt, sugars, spices, and herbs are very common these days as seasoning for ribs. Barbecue cookers with great temperature control make it unnecessary to baste or mop the meat, and barbecue sauce has become as popular as catsup. The flavors in this recipe are...
Provided by Lynnda Cloutier
Categories Ribs
Number Of Ingredients 16
Steps:
- 1. at least a half hour and up to four hours before you plan to cook the ribs, peel the membrane off the back of the ribs and cut the flap off. Trim any excess of fat. Mix the salt, pepper, granulated garlic, and onion powder in a small bowl. Mix well. Season the ribs on both sides with the mixture. Refrigerate.
- 2. To make the mop, in a medium pan over medium heat, heat the oil. Add the onion, garlic, and chili. Cook for about four minutes, stirring often, until the onion is soft. Add the Apple juice, vinegar, catsup, and Worcestershire sauce, soy sauce, and hot sauce. Mix well and cook for 10 minutes, stirring occasionally. Let rest for 15 minutes to steep. Strain the mop mixture through cheesecloth or small strainer, then transfer to a spray or squeeze bottle. Set aside.
- 3. Prepare grill for cooking over indirect heat at 250° using Hickory and cherry wood for flavor. Place the ribs, meaty side up, directly on the cooking grate and close the lid. Cook for 1 1/2 hours without opening the lid. Spray or drizzle some of the mop, on the ribs and cook for another 30 minutes. Spray or drizzle more of the mop, flip, and spray or drizzle again. Repeat every 30 minutes until the ribs are tender. This should take 5 to 6 hours total. Check for doneness by sticking a toothpick down into the meat, between the bones. It should slide in easily. Transfer the ribs, meaty side down, to a cutting board. With a sharp knife, cut through the slab completely at each rib. Flip the ribs back over and transfer them to a platter. Serves 4 to 6.
SOUTHERN BARBECUE RIBS
Head outside to grill up these spicy Southern Barbecue Ribs. These spicy ribs get their kick from a little bit of Sriracha sauce.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat greased grill to low heat.
- Mix barbecue sauce, Sriracha sauce and garlic. Reserve 1/2 cup barbecue sauce mixture; set aside.
- Place ribs, bones sides down, on grill grate. Cook, uncovered, 30 min. on each side. Brush with remaining barbecue sauce mixture. Grill 30 min. or until ribs are done, turning and brushing occasionally with remaining barbecue sauce mixture.
- Serve with the reserved barbecue sauce mixture.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 610 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 16 g, Protein 26 g
TANGY SOUTHERN BBQ RIBS
Hot pepper sauce and garlic powder add a kick to bottled barbecue sauce before it's slathered over spareribs during grilling.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Preheat greased grill to low heat. Mix barbecue sauce, hot pepper sauce and garlic powder. Reserve 1/2 cup of the barbecue sauce mixture for serving with cooked ribs.
- Place ribs, bone sides down, on grate of grill. Cook, uncovered, 1 hour, turning over after 30 minutes. Brush with the some of the remaining barbecue sauce mixture; continue grilling 30 minutes or until ribs are cooked through, turning and brushing with the remaining barbecue sauce mixture every 10 minutes.
- Serve with the reserved 1/2 cup barbecue sauce mixture.
Nutrition Facts : Calories 400, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 720 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 13 g, Protein 22 g
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- Sweet-Hot Baby Back Ribs. Recipe: Sweet-Hot Baby Back Ribs. These ribs get their great flavor from a splash of lime and our Sweet-Hot 'Cue Sauce, featuring sweet chili sauce, ketchup, brown sugar, and ground ginger.
- Honey-Soy Appetizer Ribs. Recipe: Honey-Soy Appetizer Ribs. The ultimate finger food, spareribs can serve equally well as an appetizer as a main dish. Honey and soy sauce coat these ribs to give them upscale, Asian flavor.
- Smoky Chipotle Baby Back Ribs. Recipe: Smoky Chipotle Baby Back Ribs. Who needs prepackaged rubs and bottled sauces when you can make your own? Our Chipotle Rub's bold taste infuses the ribs with Southwestern flair, while the Smoky Chipotle 'Cue Sauce echoes the rub's flavors with a few more peppers.
- Low-and-Slow Baby Back Ribs. Recipe: Low-and-Slow Baby Back Ribs. These ribs are smoked for six hours over hickory wood chips. To keep tender, spray with apple juice (instead of water) and cook for 2 hours wrapped in foil.
- Ribs McCoy. Recipe: Ribs McCoy. Barbecue sauce and an herb-rub combine to give spareribs complex flavor. The four-ingredient rub made from Creole seasoning, garlic powder, pepper, and Greek seasoning punches up the flavor of meat fast, no marinade required.
- Baby Loin Back Ribs. Recipe: Baby Loin Back Ribs. Slow, steady preparation makes these ribs moist and delectable. This recipe calls for a basting sauce every 30 minutes and a finishing sweet, ketchup-based sauce.
- Smoky Ribs. Recipe: Smoky Ribs. Try this classic recipe for smoked baby back ribs (also called baby loin back ribs). Buying ribs is easy if you know what to look for.
- Apricot-Pineapple Sweet Ribs. The supercharged Rib Liquid Seasoning used to baste Apricot Pineapple Sweet Ribs takes the South's favorite finger food to new heights.
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