Apple Barbecued Ribs Recipes

Steps:

• In a small bowl, combine the first 10 ingredients. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 5 hours or overnight. Cover and refrigerate remaining marinade for basting., Prepare grill for indirect heat. Drain pork, discarding marinade in bag. Grill ribs, covered, over indirect medium heat for 10 minutes on each side. Baste with some of the reserved marinade. Grill 20-25 minutes longer or until ribs are tender, turning and basting occasionally. Freeze option: Freeze cooled ribs in heavy-duty foil. To use, partially thaw in refrigerator overnight. Place foil packet on a baking sheet and open packet. Reheat in a preheated 350° oven for 20-30 minutes or until heated through.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut spareribs into 6 portions. Coat with garlic, then sprinkle with onion powder, cayenne, salt, and black pepper. Drizzle lemon juice over top. Wrap each portion in a double thickness of foil.
• Bake in the preheated oven for 1 1/2 hours.
• Remove from the oven. Unwrap ribs and drain drippings; transfer ribs to a baking dish. Liberally apply apple butter and approximately 10 ounces barbecue sauce. Cover and marinate at room temperature for 1 hour, or refrigerate for 8 hours or overnight.
• Preheat an outdoor grill for medium heat and brush the grate with oil.
• Place ribs on grill, and cook, basting with the remaining 4 ounces barbecue sauce, until meat pulls away easily from the bone, 20 to 25 minutes.

Steps:

• Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.
• Preheat grill for high heat.
• Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.

Steps:

• Preheat the grill to medium.
• Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl. Mix until well blended. Put each rib rack onto a large piece of heavy duty foil. Rub the seasoning mixture evenly onto both rib racks. Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet. Close the foil package, leaving room at the top for heat circulation. Grill the packets for 1 hour on medium heat.
• Meanwhile, combine 1/4 cup apple juice, the barbeque sauce, applesauce, cider vinegar, cinnamon and ginger in small bowl until well blended.
• Remove the ribs from the foil packet. Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized.
• Remove the racks from the grill to a cutting board and cut into 2-rib sections. Arrange the ribs on a serving platter and serve. Enjoy!

Steps:

• Mix rub ingredients and store in air tight container. Recommend making a triple batch so you'll have some for later.
• Remove membrane from bone side of ribs. Rub ribs generously with rub, wrap in plastic wrap, and refrigerate over night.
• Remove wrap from ribs and bring to room temperature. Re-season with rub.
• Bring grill/smoker up to around 200 degrees F. Using indirect heat, smoke ribs for 5-7 hours. Turn and baste with mop every hour.
• For the finishing sauce, combine all ingredients in a sauce pan and bring to a boil, reduce heat and simmer for one hour.
• For the smoke, use apple wood chips soaked in water. Keep the temperature as close to 200 as possible.
• Apply finishing sauce during the last hour--careful not to burn. Ribs are done when about 3/8 inch of bones are exposed and the rib bones come loose from the meat when twisted.
• Remove from heat, re-season with rub mixture, and let sit for at least 30 min prior to cutting into 2-rib portions.

Steps:

• Place ribs in a large pot and fill pot with enough water to cover ribs.
• Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
• While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
• Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
• Place boiled ribs, meat side down, on a broiler pan.
• Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
• Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

Steps:

• For the sauce:.
• Cook the bacon in a medium skillet over medium-low heat until browned and crisp, 10 to 15 minutes, turning occasionally. Drain the bacon on paper towels and eat it whenever you like. Pour about one-half the bacon fat into a small saucepan and reserve the remaining fat in the skillet for the barbecue sauce. To the saucepan, add 1/2 cup of the apple juice and 2 Tbs. of the cider vinegar. Bring to a simmer over medium heat and then remove from the heat (this is the mop).
• Add the remaining 1/4 cup apple juice, 3 Tbs. cider vinegar, and the ketchup, Worcestershire sauce, chile powder, paprika, cumin, celery seed, and pepper to the bacon fat in the skillet. Cook over medium-low heat, whisking until smooth. As soon as the barbecue sauce simmers, remove the skillet from the heat.
• For the Ribs.
• Soak the wood chips in water for about 1 hour.
• Slide the blade of a dinner knife under the thin, translucent silverskin that covers the bone side of each rack (note that some racks are sold with the silverskin already removed). Lift and loosen the membrane until you can grab it with a paper towel; pull it off and discard.
• In a small bowl mix the spice rub ingredients. Sprinkle the rub all over the ribs, seasoning the meaty sides a little more than the bone sides and working the rub into the meat. Stand the ribs upright in a rib rack so that the meaty sides face the same direction. Leave as much room as possible between the racks; they shouldn't touch. Let the racks sit at room temperature for 30 to 60 minutes while you prepare the grill.
• Prepare the fire
• Drain the wood chips.
• If your grill has a smoker box, follow the manufacturer's instructions for lighting the wood chips and heat one of the grill's burners on high (for indirect heat). If your grill doesn't have a smoker box, lay the chips evenly inside a small disposable aluminum drip pan. Cover the pan with foil. Poke 10 to 15 holes in the foil. Remove the cooking grate from the grill. With the lid open, light the grill with all burners on high. Close the lid and heat the grill for 10 to 15 minutes.
• Using tongs or an insulated mitt, set the pan of wood chips in one of the rear corners of the grill, right over a lit burner or two (or over the steel bars covering the burners). Replace the cooking grate. Close the lid and wait until smoke pours out of the chip pan, usually 20 to 30 minutes. Then turn off all the burners except the one just below the chips.
• Begin cooking the ribs
• Carefully set the rib rack on the side of the cooking grate opposite the lit burner, with the bone sides of the racks facing the lit burner. (The bones will protect the meat from cooking too quickly.) Close the lid and adjust the remaining burner until the temperature is 300ºF-this could require a low, medium, or high setting, depending on your grill. Smoke the ribs for 1 hour for baby backs, 2 hours for spareribs. During this initial cooking, prepare the mop and sauce.
• Baste the ribs and continue to cook
• Remove the ribs from the grill and from the rib rack and lay them on a large rimmed baking sheet. Lightly brush the ribs on both sides with about half of the mop. Carefully put the ribs back in the rib rack, again all facing the same direction but this time turned upside down so that the parts that haven't browned as much will get more exposure to the heat and smoke. Return the rib rack to the cool side of the grill, again facing the bone sides toward the heat. Close the lid.

Steps:

• Pull the membrane off the back of each slap of ribs. Cut the ribs into serving-size pieces. Place in a large Dutch oven. Add water to cover; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Drain ribs, and set aside.
• Saute the onion and garlic in oil in a medium saucepan until tender. Stir in the remaining ingredients; bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the sauce from the heat, and set aside.
• Grill the ribs over low coals for 40 minutes, turning frequently. After they have cooked for 40 minutes, baste with the sauce. Grill an additional 20 minutes or until they reach the desired level of doneness. (I wait until I can pull a bone out). Make sure you turn the ribs often and baste frequently with the sauce.
• Serve the ribs with the remaining sauce.