Worlds Best Ribs Food

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

WORLD CHAMPIONSHIP BABY BACK RIBS

Steps:

• For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few "pulses" until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
• For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat to low if the onion is cooking too fast--you don't want it caramelized or browned. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well. Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days.
• For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
• Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.
• Prepare a smoker to run at 225 degrees F with around 4 chunks of apple wood and 4 chunks of cherry wood so that the wood will smolder throughout the cooking. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure, massaging them in. Don't get it too thick or paste-like, as this will give you a dark appearance when cooked. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250 degrees F. Apply the basic BBQ rub and mustard to both sides of the ribs as before. On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour approximately 1 to 2 ounces of the grape juice into the bottom of each foil package, then finish wrapping the ribs but don't crimp the edges--you want steam to be able to escape.
• Return the ribs to the cooker for 2 hours, then test for tenderness. (I cook ribs in this stage until they look overdone and too tender. Don't worry, they'll tighten up. If they still have too much texture, leave them in for 20 to 30 more minutes.) Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, "roll" the ribs over so the bone side is up, glaze with the BBQ mother sauce, then roll them back over and glaze the tops. Using long tongs, carefully remove the ribs from the foil and place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to "glisten" the ribs, then lightly sprinkle with chipotle powder before serving.

WORLD'S BEST RIBS

Steps:

• Soak 2 cups hickory wood chips in water for an hour or so.
• Prepare the grill for indirect cooking, and position a drip pan under the grate. Drop a handful of soaked hickory over coals when ready to barbeque.
• Brush grate lightly with oil. Position ribs on grill directly above the drip pan. Cover with onions. Close the lid, and cook for 1/2 hour. After the first 1/2 hour, brush the ribs liberally with barbeque sauce every 15 to 20 minutes for an hour. Add more coals and/or hickory chips as needed. Carve the ribs, and serve.

WORLD'S BEST RIBS

Steps:

• Mix brown sugar, Emeril's Essence, salt, pepper, paprika, cumin, garlic and cayenne pepper thoroughly, and sprinkle on both sides of ribs to taste.
• For grilling, carefully wrap in aluminum foil and cook bone side down approximately 1 1/2 hours on low temperature.
• No need to turn.
• After ribs become tender, remove from foil and continue cooking on both sides to desired crispness.
• Apply barbecue sauce liberally to both sides and allow approximately 10 minutes for barbecue sauce to caramelize.
• Brush a second time if desired, and allow to caramelize.
• Remove from grill and enjoy!
• *For oven baking, wrap in aluminum foil and place on a cookie sheet in a 275°F oven for 4 hours.
• Place a pan with water in the oven also to keep them moist.
• Remove and discard foil and brush with barbecue sauce and allow 10 minutes to caramelize.
• Brush a second time if desired.
• Remove from oven and enjoy!

THE MOST AMAZING TASTING RIBS IN THE WORLD!

Steps:

• In a small bowl mix rub ingredients.
• Season ribs all over, putting more on the meaty side than on the bone side. Do not press spices into the meat. Put ribs in a rib rack all facing the same direction.
• Make sure the charcoal in your barbecue covers no more than 1/3 of the grate. Place a large disposable drip pan on the other side of the charcoal grate. Fill the pan about half way with warm water.
• Drain 1 hand full of hickory chips and place them on top of the charcoal. Put the cooking grate in place. Place the rib rack over the drip pan as far from the charcoal as possible, with the bone sides facing the charcoal. Close the lid. Close the top vent about halfway. Let the ribs cook and smoke for about one hour. Maintain temperature between 250°F and 300°F by opening and closing the top vent. Meanwhile, make the sauce and the mop.
• In a small saucepan mix the barbeque sauce ingredients. Simmer for a few minutes over medium heat, and then remove the sauce pan from the heat.
• In another small saucepan mix the mop ingredients. Simmer over medium heat for a few minutes to melt the butter, and then remove the saucepan from the heat.
• After the first hour of cooking add 8 - 10 charcoal briquettes and the remaining handful of hickory chips (drained) to the fire. At the same time lightly baste the ribs with some mop. Leaving the lid off for a few minutes while you mop the ribs will help the new briquettes to light. Close the lid and cook for another hour. During that time maintain the temperature at 250°F - 300°F by opening and closing the top vent.
• After another hour of cooking add 8 to 10 more briquettes to the fire. Remove the ribs from the rib rack, spread them over a clean work surface, and based them generously with the mop sauce. You may add 2 more tablespoons of barbecue sauce to the mop sauce if you wish. Put them back in the rib rack, again all facing the same direction, but this time turned over so that the ends facing down earlier now face up. Also, reposition any ribs that appear to be cooking faster to the back of the rib rack, farther from the charcoal. Let the ribs cook for a 3rd hour. During that time, maintain temperature of 250°F - 300°F.
• After 3 hours of cooking, check to see if any racks are ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking it up from one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere from 3 to 4 1/2 hours. Not all racks will cook in the same amount of time. Baste the ribs with the barbeque sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a baking sheet and tightly cover with aluminum foil. Let rest for 10 - 15 minutes before serving. Serve warm with the remaining sauce on the side.

BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)

Steps:

• Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
• Peel off tough membrane that covers the bony side of the ribs.
• Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
• In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
• Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
• Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
• Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
• Remove from oven.
• Heat broiler.
• Cut ribs into serving sized portions of 2 or 3 ribs.
• Arrange on broiler pan, bony side up.
• Brush on sauce.
• Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
• Turn ribs over.
• Repeat on other side.
• Alternately, you can grill the ribs on your grill to cook on the sauce.

BEST-EVER COUNTRY-STYLE RIBS

Steps:

• Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight.
• Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl.
• Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.).
• Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
• Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more.
• DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.