ULTIMATE PORK BACK RIBS
Time 1h10m
Number Of Ingredients 17
Steps:
- Cut ribs into 2- or 3-rib sections. Place in large stock pot (or divide ingredients into 2 pots). Add carrots, celery, onion, garlic, salt and pepper. Add enough water to just cover ribs and vegetables. Loosely cover with lid. Bring to a simmer for 30 min. to cook the ribs.
- Meanwhile, in saucepan, stir together ketchup, brown sugar, soy sauce, vinegar, hoisin sauce, garlic, ginger and green onion. Simmer, uncovered, over low heat until the sauce reduces by almost half, about 30 min. Measure out about half the sauce, reserving remainder to serve later.
- Remove ribs from poaching liquid (discard liquid and veggies); transferring to platter. Place ribs on BBQ heated to medium. Grill about 8 min., turning periodically and basting with sauce, until edges of ribs are lightly charred. Serve with reserved sauce for dipping (or save for a separate use).
Nutrition Facts : Calories 450, Fat 25, SaturatedFat 9, Carbohydrate 27, Sugar 24, Protein 28, Cholesterol 100, Sodium 910
THE ULTIMATE BARBECUED RIBS
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Special equipment: Kitchen twine
- Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
- Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat 2 tablespoons oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
- Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
- When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.
ULTIMATE CHEATER PORK RIBS
We don't understand why pork ribs are too often confined to summer barbecues, outdoor festivals, and dinner at a rib joint. At $15 to $20 a restaurant rack, maybe it's the cost. But at half the per-pound price of rib eyes, filets, and strip steaks, cost can't be the whole story. We think ribs are just another casualty of barbecue hype and mystique, a victim of their own popularity. The result is that lots of folks are reluctant to make them at home. Can they be any good if they're not from a "real pit barbecue" restaurant, a competition team with matching shirts and dancing pig logo, or the crazy guy down the street with six grills and a smoker on wheels? Truth is, we should all be making ribs and having them with champagne, another enjoyment unfortunately confined to special occasions. If you're a reluctant ribber, or still recovering from disappointing attempts, the cheater oven method will lead you to really great "fall-off-the-bone" spare-and baby back ribs with consistent results and minimal hassle. No lie.
Yield makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- HEAT eat the oven to 325°F.
- MIX the dry rub with the brown sugar in a small bowl.
- PLACE each baby back rack on a large (24 to 30 inches long) sheet of heavy-duty aluminum foil. Brush each rack with a light coating of bottled smoke. Spread the sweet rub over both sides of each rack. Seal the racks in the foil. (If time allows, refrigerate them for a few hours or overnight.)
- PLACE the sealed racks on a couple of baking sheets and put them in the oven. While the ribs are cooking, make some barbecue sauce and set it aside.
- After 1 1/2 hours, Pull out the ribs and carefully unseal the foil. The escaping steam will be hot. Cut into a rib or two and check the meat for doneness and tenderness. If you prefer more tender meat that pulls away from the bone with less resistance, reseal the foil and put the ribs back in the oven for 15 to 30 minutes.
- When the ribs are done to your liking, Take them out of the oven to serve or to sauce. If saucing, turn on the oven broiler. Unseal the foil, pour off the meat juice, and discard it. Brush some of the sauce onto the ribs. Broil the ribs about 4 inches from the heat source for about 5 minutes. Watch carefully while the sauce caramelizes and do not allow it to burn.
- LAY the ribs on a cutting board and separate them into sections of 1 to 4 ribs. Serve with the remaining sauce on the side.
ULTIMATE CHEATER PULLED PORK
Steps:
- 1. 1. If you like, cut the pork butt into medium (2 to 3-inch) chunks (the ribs don't need to be cut up). 2. Put the whole butt or the pieces in a large bowl or directly into a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the butt to coat evenly. Add the bottled smoke. 3. Cover and cook on high 5 to 6 hours or on low for 10 to 12 hours until the meat is pull-apart tender and reaches an internal temperature of 190° F. 4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. 5. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce. 6. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
- 2. Big Oven Butt A big pork butt cooks to pull-apart tenderness as well in an oven as in a slow cooker. It's up to you so choose your weapon. Heat the oven to 300° F. Place the pork butt in a large roasting pan. Coat the outsides generously with the dry rub. Pour in the bottled smoke. Cover the pan with heavy duty aluminum foil. Roast 5 to 8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190° F.
ULTIMATE CHEATER PULLED PORK
Make and share this Ultimate Cheater Pulled Pork recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 12h20m
Yield 12-14 serving(s)
Number Of Ingredients 4
Steps:
- Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
- Put the pieces in a large slow cooker (at least 5 quarts); sprinkle the meat with the rub, turning the pieces to coat evenly.
- Add in the liquid smoke.
- Cover and cook on low for 10-12 hours (high for 5-6 hours), until the meat is pull-apart tender and reaches an internal temperature of 190°.
- Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.
- Pull the meat into strands; it should shred very easily; serve the barbecue piled on buns with your favorite barbecue sauce.
- *Big Oven Butt--heat oven to 300°; place pork butt in a large roasting pan; coat the outsides generously with the dry rub.
- Pour in the bottled smoke; cover the pan with heavy-duty foil.
- Roast for 5-8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.
Nutrition Facts : Calories 412, Fat 29.9, SaturatedFat 10.4, Cholesterol 134.2, Sodium 119.1, Protein 33.4
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