Barbecue Country Pork Ribs Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

Steps:

• Place ribs in an 11x7-in. baking dish coated with cooking spray. Sprinkle with liquid smoke if desired and salt. Add water to pan. Cover and bake at 350° for 1 hour., Meanwhile, in a saucepan, saute onion in oil until tender. Add the remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened., Drain ribs; top with half of the barbecue sauce. Cover and bake 1 hour longer or until meat is tender, basting every 20 minutes. Serve with remaining sauce. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Steps:

• Preheat broiler. Mix first 9 ingredients. Place pork in a foil-lined 15x10x1-in. pan; rub generously with seasonings. Broil 4-5 in. from heat until browned, 2-3 minutes per side., Transfer to a 5-qt. slow cooker. Whisk together barbecue sauce and beer; pour over ribs. Cook, covered, on low until tender, 3-4 hours., Remove ribs. Reserve 2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Serve with ribs.

Steps:

• Heat oven to 400 degrees. Place pork in a Dutch oven or a roasting pan with a lid. Sprinkle with salt. In a small, dry skillet over medium heat, toast allspice, peppercorns, coriander and cloves until fragrant, about 2 minutes. Using an electric spice grinder or a mortar and pestle, grind spices and transfer to a small bowl.
• To the ground, toasted spices, add smoked paprika, cayenne, cinnamon, annatto (if using), garlic, molasses, vinegar and tomato paste. Stir well, then rub mixture all over pork.
• Add 4 cups water to pot. Add split chiles, if using (omit if you don't like really spicy barbecue), and bay leaves. Cover and bake for 30 minutes. Reduce heat to 300 degrees, and continue to bake, basting occasionally for 2 hours, until meat is fork tender and falling off the bone. Pour off juices and remove rising fat. Cut pork into chunks or shred. Serve with pan juices, on a bun or roll, and/or with the cabbage salad. (Alternatively, refrigerate meat and juices for up to 2 days for easier fat removal, and reheat.)
• To make optional cabbage salad, place cabbage in a low, wide bowl. Sprinkle with salt and toss well. Add orange juice, lime juice, vinegar, jalapeño, cumin and scallions. Toss well and leave to macerate for at least 1 hour; repeat tossing once or twice. Garnish with cilantro sprigs.

Steps:

• Place pork ribs in a large dutch oven. Add water and salt. Boil covered on simmering low heat for approximately 1 hour 15 minutes until fork tender. While ribs are boiling prepare sauce.
• SAUCE: Saute chopped onion and celery in olive oil in a small saucepan.
• Add ketchup, brown sugar, lemon juice, worcestershire sauce and water. Simmer for one minute. Spoon on top of pork ribs which have been placed on a serving dish.
• Enjoy!

Steps:

• Prepare the ribs: Place 1 rib rack, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the membrane, gently peel it from the rack, and discard. Repeat with remaining rack.
• Make the rub: Combine sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl. (If mixture is clumpy, pass through a medium sieve.) Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover, and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
• Make the sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2 to 3 minutes. Add red-pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water, and sugar, and cook, continuing to stir, until sugar dissolves.
• Simmer the sauce: Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3, about 30 minutes. Season with salt and pepper. Let cool slightly. Puree in a blender until smooth. (You should have about 2 cups.) Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
• Set up the grill: Place a 9-by-13-inch disposable aluminum pan in the center of bottom grill rack. If using a charcoal grill, place a chimney starter on top grill rack, and fill with about 60 charcoal briquettes (about 4 pounds). Stuff newspaper under chimney, and ignite. Heat briquettes until just covered in ash. Wearing oven mitts, carefully lift chimney, remove top rack, and pour coals onto bottom rack along both sides of pan. Top coals with 1 to 2 chunks hardwood or 1 cup wood chips that have been soaked in water for 1 hour and drained. Fill pan halfway with hot water. Replace top rack. If using a gas grill, heat to medium-low.
• Grill the ribs: Let ribs stand at room temperature for 30 minutes before cooking. Fold a paper towel into a thick rectangle, and dip it in oil. Hold towel with tongs, and brush oil on top grill rack. Place both rib racks, bone side down, on top grill rack, directly over pan. Cover, keeping top grill vents halfway open and bottom vents completely open to maintain grill temperature of 275 degrees to 325 degrees. Cook ribs, without turning, until the meat is tender but not falling off bones, and has shrunk 1/2 inch from ends, 3 to 3 1/2 hours, adding 8 briquettes to each charcoal pile every hour.
• Baste the ribs: Transfer 1 cup sauce to a small serving bowl. Brush both sides of ribs with remaining 1 cup sauce. Cover, and grill until ribs are glistening and deep mahogany, about 15 minutes. Let stand for 10 minutes. Serve with reserved sauce.

Steps:

• Coat a baking dish with sesame oil and sprinkle with half the onion.
• Smear ribs with the mashed garlic and place them in the pan on top of the onion.
• Sprinkle the top of the ribs with the rest of the onion and soy sauce (to taste).
• Fill pan with about a quarter of an inch of water. Bake at 325 degrees for 1.5 - 2 hours, until meat is crisped on top and pulls away from the bone easily with a fork.
• Alteration: Add sesame seeds, ground ginger, Tabasco, and a little honey (during the last half hour, so it browns and doesn't scorch)
• Add lots of hot pepper flakes and some sweet smoked paprika.