Stovetop Smoked Baby Back Ribs With Maple Bbq Sauce Food

MOM'S STOVETOP PORK RIBS

Steps:

• Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
• When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

BEST STOVETOP BBQ RIBS

Steps:

• Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.
• Place the pork ribs in a saucepan with a lid, and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender.

STOVETOP SMOKED BABY BACK RIBS

Steps:

• Soak 8 ounces (about 4 cups) barbecue wood chips in water to cover for 1 hour. Drain and discard the water.
• Prepare the stovetop smoker: Place a 7-quart black Dutch oven on the stovetop (see Cook's Notes). Cut two pieces of heavy-duty aluminum foil long enough to line the bottom of the pot and still come up the sides with overhang. Lay the pieces one on top of the other in a crisscross pattern (like a plus sign). Place the soaked wood chips on top of the foil and spread in an even layer. Fold one piece of foil overhang over the wood chips. Top with a metal steamer basket.
• For the ribs: Whisk together the salt, paprika, cumin, ground mustard, garlic powder, coriander and allspice in a small bowl. Sprinkle generously all over the ribs. Press the spice rub into the ribs with your hands and transfer them to the steamer basket (it's okay if the ribs overlap slightly). Cover with the lid and fold the excess foil over the lid. You can use more aluminum foil to create a tight seal around the lid as needed to keep the smoke in the pot.
• Cook the ribs in the smoker over medium heat until the meat easily pulls away from the bone, about 1 hour.
• Preheat the oven to 300 degrees F and prepare the slather sauce: Whisk the ketchup, date syrup, mustard and Worcestershire sauce together in a small saucepan and cook over medium heat until warmed through, about 5 minutes.
• Once the ribs are smoked, remove and discard the foil around the seal of the pot. Set the steamer basket of ribs on a sheet pan and carefully lift the warm wood chips out of the pot using the excess foil. Allow them to cool completely on a sheet pan before discarding them.
• Place the steamer basket of ribs back into the pot and cover. Roast until the ribs are fall-off-the-bone tender, about 30 minutes.
• To serve, cut between the bones to separate each rib. Pour the slather sauce on top and serve with coleslaw and cornbread.

SMOKIN' MAPLE BACON BEER BABY BACK RIBS

Steps:

• RIBS: Using a sharp knife, diamond score the membrane on the back side of the ribs.
• Rub both sides with BBQ seasoning, pressing the seasoning into the meat.
• Preheat the oven to 325F.
• Lay the ribs, meat side down, in a roasting pan.
• Lay 3- 4 orange slices on the back of each rib.
• Pour in beer& cover with lid or aluminum foil.
• Braise ribs in the oven for 2- 2 1/2 hours or until tender.
• Remove from oven& allow to cool.
• SAUCE: Fry diced bacon in a medium saucepan over medium heat until its half cooked.
• Add garlic, onion& jalapenos and continue to cook, stirring occasionally, until onions are tender.
• Pour beer into pan, stirring to loosen flavourful bits on the bottom.
• Bring mixture to a rolling boil; reduce heat to medium low& continue to boil until reduced by half.
• Add remaining ingredients& return to a boil; reduce heat to low& simmer, stirring occasionally, for 15 minutes.
• Seasonwith salt& set aside.
• GRILLING: Preheat grill to medium high.
• Remove ribs from pan, discarding orange slices& braising liquid.
• Grill ribs for 6- 8 minutes per side, until lightly charred.
• Baste both sides with reserved sauce.
• Turn grill heat down to medium low, close lid& allow ribs to slow roast for 10- 15 minutes until sauce is sticky& bubbling.
• Cut between every 3rd rib& toss with remaining sauce before serving with LOTS of damp finger towels.