To Die For Pork Spareribs Food

PORK SPARERIBS

Steps:

• Prepare a smoker for cooking between 250 and 275 degrees F. Trim the excess fat from the spareribs and cut out any sharp or cracked bones. Remove or score any silver skin.
• Liberally rub the ribs with Sawdust Rub, shaking off the excess. Place the ribs in the smoker and cook, spritzing with apple juice every 30 minutes, until the fat starts to render from the surface of the ribs, about 3 hours.
• Spritz a piece of heavy-duty foil with some apple juice and drizzle with about 3 tablespoons Original BBQ Sauce. Arrange the ribs on the foil, meaty-side down, and fold the foil on the ribs so that steam can escape but the juices are trapped inside. (If you multiply this recipe to do multiple racks, make sure each rack gets its own foil packet.) Put back in the smoker meaty-side down. Smoke until the meat pulls back from the bones by about 3/8 inch, another 1 to 1 1/2 hours. Let rest for 30 minutes, then slice into ribs.
• Mix together the salt, pepper, brown sugar, paprika, chili powder, granulated garlic, granulated onion and cayenne in a bowl and break up any clumps by hand.
• Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning.

A MARINADE TO DIE FOR

Steps:

• In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.

TENDER PORK SPARE RIBS

Steps:

• Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
• Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
• Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
• Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

MOM'S SIMPLE OLD FASHIONED FRIED PORK SPARERIBS

Steps:

• Cut spareribs into pieces.
• Salt and pepper ribs.
• Add garlic and onion powder to ribs.
• Roll in flour.
• In frying pan, that has been heated with vegetable oil, add sliced onions.
• Place spareribs over onions.
• Add more onions on top.
• Fry until done.
• NOTE: Beef spareribs can be substituted for pork.

RIBS TO DIE FOR

Steps:

• Rub ribs with garlic.
• Place them in a shallow roasting pan.
• Cover and bake at 300 degrees for 2 1/2 hours.
• Cool slightly.
• Combine the sugar, parika, salt, pepper, chili powder and ground cumin.
• Rub this over the slightly cooled ribs.
• Cover and refrigerate for 8 hours or overnight.
• In a saucepan, saute the onion in butter until tender.
• Stir in the remaining sauce ingredients.
• Bring to a boil.
• Reduce heat; cook and stir until thickened. About 10 minutes.
• Remove from the heat.
• Brush ribs with the sauce.
• Grill or Broil (med heat) for 12 minutes, turning and basting with the sauce.
• I like to blacken them up a little bit.
• Enjoy!
• ***NOTE*** my favorite style ribs to use are the pork BABY back ribs.

TO DIE FOR PORK SPARERIBS

Steps:

• Place ribs in large pan or cast iron skillet.
• Cover with cold water and bring to the boil.
• Reduce the heat and simmer for 10 minutes.
• Combine the Marinade ingredients in a bowl and mix well.
• Place the pork spare ribs in a large shallow glass or ceramic dish and pour over with the well mixed marinade.
• Refrigerate for AT LEAST 4 hours or better still, overnight!
• Place the marinated pork spare ribs on a rack in a large roasting pan and cook in oven pre-heated to 180°C for about 40 minutes until browned and tender, or grill on the BBQ.
• During the cooking time baste the ribs frequently with the pan juices/marinade.

TO DIE FOR BARBEQUED RIBS

Steps:

• Heat oil in sauce pan and saute shallots, onion, garlic and chilies until fragrant and translucent, about 3 minutes. Remove from heat and add chilies, stir.
• In a medium sauce pan combine sugar, water and fish sauce, stirring over low heat until sugar has disolved. Bring to a boil slowly, stir in lemon grass and remove from heat.
• In a bowl combine the onion and sugar mixture. Stir in chili sauce, lime juice, lime zest, sherry, black pepper and allow to cool.
• Using a sharp knife seperate the rib racks into individual ribs. Divide the ribs among 2-3 large freezer bags with equal amount of marinade. Allow to marinade for 48 hours (we have with success used much shorter time).
• Grill the individual ribs on the BBQ for 10 minutes until done.
• Alternately you can use the grill/broil function of your oven.

WONDERFULLY TENDER PORK SPARERIBS

Steps:

• Bring water, stock and five spice to the boil, add ribs and turn heat down to low and cook for about 90 Min's until pork can be pulled from the bone.
• Drain pork, heat oil in a fry pan and fry pork on all sides to brown, serve immediately.
• Sauce.
• Combine all the ingredients in a pan and bring to the boil, serve ribs with sauce on the side.
• I served my ribs with this sauce and sweet chili sauce so serve with whatever you enjoy.

PORK SPARERIBS

Steps:

• Place ribs in a 4- or 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low until pork is tender, 6-8 hours. Serve with a slotted spoon.