BEER-B-Q RIBS FOR TWO
This Beer-B-Q Sauce is heaven. You'll want to drink it, but let's not do that. Rather, let's slather it on some ribs and grill 'em up, because it's darn tasty that way! Also, I should mention that you shouldn't skip the dry rub-and-baking part. Yes, it means longer prep time, but really, the oven is doing all the work for two hours, and you'll achieve fall-off-the-bone ribs.
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the ribs: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Line a large baking sheet with aluminum foil.
- Remove the silver skin on the backside of the ribs and discard. Place the racks of ribs on the prepared baking sheet, meaty-side up. (If the racks of ribs are too long for your baking sheet, arrange on 2 lined baking sheets, cutting the racks in half as necessary.)
- For the dry rub: In a small bowl, mix together the sugar, chili powder, paprika, garlic powder, onion powder, cayenne, cumin, 1 tablespoon salt and 1 teaspoon pepper. Sprinkle the rub generously on top of the ribs, saving just enough for a light rub on the underside. Tightly cover the entire baking sheet with another sheet of foil and bake until the meat falls easily off the bone when you pierce it with a fork, 2 1/2 hours.
- For the beer-b-q sauce: Meanwhile combine the ketchup, beer, honey, Worcestershire, sugar, mustard, garlic powder and onion powder in a medium bowl and set aside.
- Remove the ribs from the oven and let rest for 15 minutes. Meanwhile, preheat a grill for cooking at medium-high heat. Using a pastry brush, brush a medium layer of beer-b-q sauce on the meaty side of the ribs. Gently place the racks of ribs, meaty-side down, on the grill and cook until there is a nice char on the meat, 5 to 7 minutes. Remove from grill and let rest for another 5 minutes. Slice and serve with your favorite sides!
BBQ BEEF RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 11h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
- Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
- For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
- For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
- Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.
BARBECUED BEEF RIBS
Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.
Provided by Steven Raichlen
Categories dinner, main course
Time 4h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
- Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
- For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
- Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
BARBECUED BEEF RIBS
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
Steps:
- 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.
BARBECUED BEEF BACK RIBS
you'll usually see beef back ribs in four or six bone pieces and they typically don't have much beyond them. These are the bones of the rib roast or where the nice steaks come off of, so you often see them in abundance around Christmas and New Year's when people are buying a lot of rib roast. They're usually pretty cheap, and...
Provided by Lynnda Cloutier
Categories Ribs
Time 2h50m
Number Of Ingredients 3
Steps:
- 1. peel the membrane off the back of the ribs. Season the ribs liberally on both sides with a rib rub. Prepare the grill for cooking over indirect heat at 250° using oak or hickory wood for flavor.
- 2. Put the ribs, meaty side up, directly on the cooking grate. Cook for two and half hours. Flip the ribs and cook for 30 minutes. Lay out a big double layered sheet of heavy duty foil and place the ribs on it, meaty side up. Wrap up the ribs, sealing package tightly. Return ribs to the grill for one hour. Transfer the packet of ribs to a platter. Raise the temperature of the grill to 400°. Remove the ribs from the foil and return to the cooking grate. Brush with the sauce. Cook for 15 minutes, flip ribs, and brush again. Repeat once more. Remove the ribs to a platter and serve with additional barbecue sauce on the side. Serves four.
- 3. rib rub number 99: 3/4 cup sugar in the raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice mix all ingredients well and store in an airtight container. Makes about 1 1/2 cups
- 4. Wrapping these in foil is essential to get them tender. If you're the adventurous type, add a half cup of strong coffee to the package when you wrap the ribs. You'll find it to be a pleasant surprise. These would go very well served with baked beans and potato salad.
BARBECUED RIBS
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
Steps:
- 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
BARBEQUED RIBS
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
Steps:
- 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
BARBECUED RIBS
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
Steps:
- 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.
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