BEST-EVER GRILLED RIBS
Steps:
- Preheat a grill (charcoal or gas) to 300˚, with the coals or flames only under one half of the grill.
- For the spice rub: In a small bowl, mix the brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper and cayenne (if using) to combine.
- Place the rack of ribs on a large sheet tray and remove the membrane from the underside of the ribs. Rub the vegetable oil all over both sides of the ribs, then sprinkle evenly with the spice rub.
- Place the ribs on the sheet tray, with the curves of the bones facing down. Add the chicken stock and vinegar to the tray. Wrap the tray tightly with aluminum foil and place on the grill over the side with no coals/flame. Cook over indirect heat until the internal temperature of the ribs reads 180˚ to 190˚, about 80 to 90 minutes.
- Increase the grill temperature to 375˚ and oil the grill grates well. Transfer the ribs directly over the grill grates and brush the tops with the BBQ sauce. Cover and cook for 5 minutes. Carefully turn the ribs over and baste the other side with the BBQ sauce. Cover again and cook for an additional 5 minutes. Continue basting and turning the ribs until the BBQ sauce has created a sticky coating and the ribs are charred in spots, 10 to 20 minutes longer.
- Transfer the ribs to a cutting board, cut into pieces and serve.
BAKED BARBECUED SPARERIBS
You'll need extra dinner napkins when you serve these tender ribs because they're so finger-lickin' good. The thick and tangy sauce has bits of celery and onion as well as a cayenne pepper kick. The ribs are perfect for summer picnics. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour., Meanwhile, in a large skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened., Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.
Nutrition Facts : Calories 992 calories, Fat 73g fat (26g saturated fat), Cholesterol 265mg cholesterol, Sodium 870mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.
BAKED BARBEQUED SPARE RIBS
Make and share this Baked Barbequed Spare Ribs recipe from Food.com.
Provided by Denver cooks
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bake 5 lbs. country pork ribs in a 9x13x2" pan, all by themselves at 350 deg. for 45 to 60 minute Drain.
- While spareribs are baking, mix remaining ingredients and simmer.
- Add sauce to spareribs, baste frequently.
- Bake at 350 deg. until ribs are tender and sauce thickens.
Nutrition Facts : Calories 1341.5, Fat 96.1, SaturatedFat 34.8, Cholesterol 347.6, Sodium 1265.4, Carbohydrate 27.1, Fiber 1.3, Sugar 20.8, Protein 89.5
GRILLED SPARE RIBS WITH BARBECUE SAUCE
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.
- Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see below). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
- Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.
BARBECUE RECIPES GRILLED PORK SPARERIBS
Make and share this Barbecue Recipes Grilled Pork Spareribs recipe from Food.com.
Provided by JackieOhNo
Categories Pork
Time P1DT1m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut ribs into serving pieces, allowing about 3/4 lb. per serving.
- Brown ribs over hot coals or in heavy skillet on your kitchen range.
- Mix together remainder of ingredients. Pour over ribs and allow to stand for 24 hours.
- Remove ribs from sauce, retaining sauce for basting.
- Either thread ribs, accordian style, on a spit or lay them on the grill. Either way, a drip pan or foil should be placed on coals to prevent flare-ups from the fat drippings.
- Baste with barbecue sauce and cook long and slowly, about 1-1/2 hours.
- Ribs can also be marinated before cooking and the marinade used as a basting sauce.
- After ribs are cook, pour on remaining sauce and serve.
- To save time and insure moistness, parboil ribs before grilling, by cooking in boiling water for 5-10 minutes.
Nutrition Facts : Calories 1508.7, Fat 103.3, SaturatedFat 37.8, Cholesterol 411.4, Sodium 336.7, Carbohydrate 37.7, Fiber 0.5, Sugar 34.9, Protein 99.4
BAKED BARBECUED SPARERIBS
Not sure where I got this recipe from but they are the best,fall of the bone, melt in your mouth ribs I have ever tasted. Great in the winter when a barbecue isn't so readily available.
Provided by Tiggrr
Categories Meat
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown spareribs well.
- Pour off excess fat.
- Combine remaining ingredients and pour over ribs.
- Bake covered at 350° for approximately 2 hours, turning 2 or 3 times.
- Remove cover.
- Bake for 15 minutes longer.
- Enjoy.
SPARE RIBS
Make and share this Spare Ribs recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 1h27m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat the grill. Put the ribs in the grill pan and brown them under the grill, turning frequently, to seal in the juices. If you don't have a grill, brown the ribs in a frying pan, with a little oil or butter, over a medium heat, for 2-3 minutes, turning often. Peel and crush the garlic clove.
- Mix the soy sauce, marmalade and garlic, and spread over the ribs. Peel and slice the onion. Put the onion in a casserole or ovenproof dish. Place the ribs on top and season with salt and pepper.
- Dissolve the stock cube in 1/2 cup of boiling water, add the vinegar, and pour it all over the ribs. Cover and cook in a hot oven (400F/200C/Ga Mark 6-7) for 1 1/4-1 1/2 hours (the longer time for the larger amount). Remove the lid for the last 20 minutes to allow the meat to become crisp. The sauce should be sticky when cooked. The jacket potato can be cooked in the oven with the casserole.
Nutrition Facts : Calories 1437.7, Fat 104, SaturatedFat 38.2, Cholesterol 414.9, Sodium 1336.6, Carbohydrate 16.7, Fiber 2.1, Sugar 9, Protein 103
SALT AND PEPPER SPARE RIBS
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 7h25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g
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