TIM BOYD'S BARBECUED SPARERIBS
Provided by Jason Epstein
Categories dinner, main course
Time 4h
Yield 8 servings
Number Of Ingredients 14
Steps:
- To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
- Line a large roasting pan with heavy-duty foil. Rinse the ribs with cold water, pat dry and place in the pan. Rub ribs on all sides and under the flaps on the back with the dry rub. Let stand at room temperature 30 minutes.
- Prepare an outdoor grill or preheat the broiler, placing rack in center of oven. Barbecue ribs over medium coals or broil until browned and heated through, about 30 minutes, turning every 6 to 8 minutes and keeping close watch so they don't burn.
- Preheat oven to 300 degrees. Return barbecued ribs to the foil-lined pan and wrap tightly with foil or tightly cover broiled ribs in pan. Bake until tender, 1 1/2 to 2 hours.
- Meanwhile, make the sparerib sauce by combining the ingredients and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
- Uncover ribs and baste with sauce. Place ribs, basted side down, on barbecue grill or uncover, baste and place under broiler. Cook until browned and sizzling, baste and turn, keeping a close watch. Cook until browned on second side.
- To serve: Cut ribs between bones. Liberally baste with sauce and serve with extra sauce.
BARBECUED SPARERIBS
Provided by Food Network
Categories appetizer
Time 9h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the spare ribs into 2 equal pieces. Remove any visible fat pockets. Lightly score the spareribs in the meat side and place them in a large, shallow bowl. Sprinkle sugar on both sides of ribs, using more on the meaty side. Set aside to marinate for 15 minutes. Pour off any excess liquid. In a small bowl combine the thin and black soy sauces, hoisin sauce, bean sauce, rice wine, oyster sauce, sesame oil and pepper and stir to combine. Pour over the spareribs, making sure that the spareribs are well-coated. Loosely cover the ribs with plastic wrap and marinate overnight in the refrigerator. Just before roasting, use your hands to spread honey on the spareribs, especially on the meaty side. Preheat the oven to 500 degrees. Place a rack in a roasting pan and add enough water so that the water reaches a depth of 1/2- inch in the pan. Place the marinated spareribs meat-side up on the rack, leaving about 1-inch of space between the 2 pieces. Carefully place the pan in the oven and roast 30 minutes. Monitor the water level in the broiler pan to make sure it never falls below 1/4-inch. Carefully remove the roasting pan of ribs from the oven. Preheat the broiler. Place the roasting pan of ribs 4 inches from the heat and broil 5 to 10 minutes or until the spareribs have a sugar crust similar to the crust on a baked ham. Carefully remove the spareribs from the oven and set on a platter to cool 15 minutes. Cut the spareribs into individual ribs and serve immediately or at room temperature. Garnish with cilantro if desired.
BARBECUED SPARERIBS
Though technically not barbecued by today's standards, these were my mother's best. My father loves the sauce cause it is not sweet. I will often double or triple the sauce to make them more juicy.
Provided by Patti McD
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Simmer ribs in water to cover until tender, about 1 hour.
- Mix tomato sauce, onion, A-1 and thyme in bowl.
- Place ribs in bowl and pour sauce over them.
- Alow to stand 5 minutes and turn occasionally.
- Broil over grill or in oven until crisp and brown.
- Baste occasionally with sauce.
Nutrition Facts : Calories 639.8, Fat 53.2, SaturatedFat 17.1, Cholesterol 181.8, Sodium 386.2, Carbohydrate 2.4, Fiber 0.6, Sugar 1.8, Protein 35.7
BARBECUED SPARERIBS
My husband is a meat cutter at a supermarket and likes to find new ways to smoke or barbecue meat. Several years ago, he discovered this recipe for BBQ spareribs covered in a rich barbecued sauce. It was an instant success with our family and friends. -Bette Brotzel, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.
Nutrition Facts : Calories 1024 calories, Fat 64g fat (23g saturated fat), Cholesterol 255mg cholesterol, Sodium 2141mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 62g protein.
TIM BOYD'S BARBECUED BRISKET
Provided by Jason Epstein
Categories project, main course
Time 11h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place powdered hickory in a Camerons smoker according to the manufacturer's directions. Tuck into the pan a cooking thermometer that has a low enough register to read 160 degrees.
- To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
- Rub the brisket with the dry rub. Place the brisket into the smoker and slide the cover almost completely closed. Place over low heat until wisps of smoke appear, close the cover tightly and smoke for 6 hours, making sure the temperature never exceeds 160 degrees. (Check the thermometer every half-hour.) Drain off liquid from the drip pan after the first, third and fifth hours.
- Preheat oven to 275 degrees. Remove brisket from the smoker and wrap in a double thickness of heavy-duty foil, sealing it tightly. Place the packet fat side down on a baking sheet and bake until fork tender, 3 to 4 hours, turning packet over halfway through cooking.
- Make the barbecue sauce by combining the ingredients in a pan and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
- To serve, remove brisket from the foil and place on a cutting board. Cut across the grain into thin slices. Liberally baste with sauce and serve with extra sauce.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 28 grams, Carbohydrate 49 grams, Fat 60 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 24 grams, Sodium 1121 milligrams, Sugar 36 grams
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