Barbecue Ribs Recipes

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Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh.


Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Country-Style Ribs

Time 2h

Yield 4

Number Of Ingredients 5

Simple BBQ Ribs image


  • 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).

Nutrition Facts : Calories 440.5 calories, Carbohydrate 24.5 g, Cholesterol 127.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 33.3 g, SaturatedFat 7.8 g, Sodium 4260.3 mg, Sugar 16.8 g

2 ½ pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce


Provided by Katie Lee Biegel

Time 3h35m

Yield 6 servings

Number Of Ingredients 11

Best Barbecue Ribs Ever image


  • 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.

1/4 cup brown sugar
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup barbecue sauce


Provided by Trisha Yearwood

Categories     main-dish

Time 6h30m

Yield 8 servings

Number Of Ingredients 9

Barbecued Pork Ribs image


  • For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
  • Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
  • Preheat the oven to 375 degrees F.
  • Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
  • For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
  • When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
  • Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.

2 cups soy sauce
1/2 cup light brown sugar, packed
1 tablespoon dark molasses
1 teaspoon salt
5 pounds meaty pork ribs
One 14-ounce bottle ketchup
One 12-ounce bottle chili sauce
1/2 cup light brown sugar, packed
1 teaspoon dry mustard


Two day ribs, but worth the effort. Baked and marinated with a rub overnight, then grilled with barbecue sauce.

Provided by Gail

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 11h30m

Yield 8

Number Of Ingredients 17

Barbequed Ribs image


  • Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
  • In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
  • In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
  • Preheat grill for medium heat.
  • Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Nutrition Facts : Calories 587.7 calories, Carbohydrate 18.9 g, Cholesterol 170.1 mg, Fat 37.5 g, Fiber 0.9 g, Protein 44.2 g, SaturatedFat 13.7 g, Sodium 1040.9 mg, Sugar 15 g

4 pounds baby back pork ribs
4 cloves garlic, sliced
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
½ cup dark brown sugar
½ cup cider vinegar
½ cup ketchup
¼ cup chili sauce
¼ cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
½ teaspoon dry mustard
1 clove crushed garlic


Mention pork spareribs to any Southerner, and barbecue will almost always come to mind. This recipe is a favorite with my family. Who don't you try it and see if it doesn't become one of your family's favorites?

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 12

Barbecued Ribs image


  • Place in a single layer in a 15x10x1-in. baking pan. Bake at 325° for 30-35 minutes; drain. , In a large saucepan, combine the remaining ingredients. Bring to a boil. Pour over ribs. Bake 50-60 minutes longer, basting occasionally. Cut into serving-size pieces.

Nutrition Facts : Calories 524 calories, Fat 37g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 799mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 32g protein.

3 to 3-1/2 pounds pork spareribs
1 medium onion, chopped
1 cup ketchup
1 cup hot water
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper


Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 16

Barbecue Ribs image


  • For the ribs: Pat the ribs dry with paper towels. Combine the brown sugar, black pepper, salt, paprika, garlic powder, onion powder and cayenne pepper, in a small bowl. Completely coat both sides of ribs with the dry rub, pressing it into the meat. Wrap each rack tightly in aluminum foil and refrigerate for at least 6 hours and up to overnight.
  • Preheat the oven to 300 degrees F. Put the foil-wrapped ribs on a baking sheet and bake for 2 hours. Cool for 15 minutes, then carefully remove and discard the aluminum foil.
  • For the barbecue sauce: Meanwhile, put the sugar, cayenne, red pepper flakes and garlic powder in a medium saucepan. Mix well together to break up any lumps. Stir in the ketchup, cider vinegar, Worcestershire sauce and salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar is melted and the sauce thickens slightly, about 5 minutes. Makes 3 1/4 cups sauce.
  • Preheat a grill to medium-high heat. Brush the ribs liberally with the barbecue sauce and grill until the sauce starts to darken, about 10 minutes. Cut into individual ribs and serve warm with any extra barbecue sauce on the side.

2 racks baby back ribs
1/2 cup dark brown sugar
1 1/2 tablespoons freshly ground black pepper
1 tablespoon kosher salt
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 cup plus 2 tablespoons dark brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
3 cups ketchup
1 1/2 cups apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt


This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.

Provided by SEEsign

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 3h15m

Yield 8

Number Of Ingredients 10

Barbecue Ribs image


  • Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
  • In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
  • Preheat grill for medium heat. Position grate four inches above heat source.
  • Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g

4 pounds pork spareribs
1 cup brown sugar
¼ cup ketchup
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup rum
½ cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper


Provided by Ina Garten

Categories     main-dish

Time 8h55m

Yield 6 to 7 servings

Number Of Ingredients 15

Barbecued Ribs image


  • Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
  • Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
  • Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
  • Serve with extra barbecue sauce on the side.

1/4 cup vegetable oil
1 small red onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon lime zest
1 tablespoon finely grated ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tablespoons Dijon mustard
1/3 cup soy sauce
1/4 cup fresh orange juice
4 racks country ribs (8 to 10 pounds)


These tender, slow-cooked beef ribs with a tangy sauce are a cinch to make. They're great for picnics and parties. -Erin Glass, White Hall, Maryland

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 11

Barbecued Beef Ribs image


  • Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender., In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through. , Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated.

Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.

1 large sweet onion, halved and sliced
1/2 cup water
2 tablespoons canola oil
4 pounds bone-in beef short ribs, trimmed
1 bottle (12 ounces) chili sauce
3/4 cup plum preserves or preserves of choice
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves


Make the tangy sauce for these amazing barbecued ribs with a few simple items from your pantry.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 5

Number Of Ingredients 9

Barbecued Ribs image


  • Heat oven to 325°F. Cut ribs into 6 serving pieces. Place ribs, meaty sides down, in shallow roasting pan, about 13x9 inches.
  • Bake uncovered 1 hour.
  • Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted. (Or microwave sauce ingredients in 1-cup microwavable measuring cup on High about 30 seconds or until butter is melted.)
  • Brush sauce over ribs, using pastry brush. Turn ribs over, using tongs, Brush meaty sides of ribs with sauce.
  • Bake uncovered about 45 minutes longer, brushing frequently with sauce, until ribs are tender and no longer pink next to bones. To serve any remaining sauce with ribs, heat sauce to boiling, stirring constantly, then continue to boil and stir 1 minute.

Nutrition Facts : Calories 610, Carbohydrate 1 g, Cholesterol 190 mg, Fat 1 1/2, Fiber 0 g, Protein 38 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 1/2 g

4 1/2 lb pork spareribs
1/3 cups butter or margarine
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
Dash of ground red pepper (cayenne)


These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of smoky goodness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 20

Barbecued Pork Ribs image


  • 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.

2 racks (2 to 2 1/2 pounds each) Saint Louis-style pork ribs
Vegetable oil, for grill rack
2 tablespoons packed light-brown sugar
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
2 teaspoons hot paprika
2 teaspoons mustard powder
1 teaspoon celery seed
2 tablespoons vegetable oil
1 small yellow onion, finely chopped (1 cup)
3 garlic cloves, minced
1/4 teaspoon red-pepper flakes
1/4 cup tomato paste
1/4 cup bourbon
1 cup strained tomatoes
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1 cup water
1/4 cup plus 2 tablespoons light-brown sugar
Coarse salt and freshly ground pepper


An easy and delicious way to prepare tender barbecued ribs without the barbecue!

Provided by SUZANNE2802

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 8h40m

Yield 8

Number Of Ingredients 9

Slow-Cooker Barbecue Ribs image


  • Preheat oven to 400 degrees F (200 degrees C).
  • Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
  • In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
  • Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Nutrition Facts : Calories 497.3 calories, Carbohydrate 33 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 10.9 g, Sodium 1244.5 mg, Sugar 26.3 g

4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
½ cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

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