BARBECUED PORK RIBS - LET THE FEAST BEGIN
This is my long time (40 years plus) fail safe Lip Smacking Good method of cooking pork ribs. (Works just as well with beef ribs.) Whether they be Baby Backs or St.Louis or Kansas City slabs (The diferrence being in the method of trimming) or Country Style ribs (Bone in or bone out) or Rib Tips or Riblets, this method is a fail safe sure fire way of producing ribs time after time that are tender and moist and ready to fall off the bone. Cooked a day or two in advance and refrigerated, they can be placed on a propane or charcoal grill to warm through in a short time and provide that grilled taste. Add more sauce.
Provided by Gary Hancq @SidEFied
Categories Pork
Number Of Ingredients 7
Steps:
- I'm opinionated when it comes to cooking, and to me a good rib should: 1. Be seared brown. 2. Should be moist. 3. Should fall off the bone. 4. Should not wear out your jaw.
- Whether they be pork ribs or beef ribs, slab, country, riblets or what, the following method will ensure a lip smacking, mouth watering rib feast.
- If working with full slabs of ribs I usually cut the slab in half or thirds for ease of handling, most of my family and friends are satisfied with a half rack, and many with a third rack or slab.
- Procedure: Lightly salt and pepper both sides of ribs and place in a foil lined cake pan bone side down. Bake at 450 degrees or 500 degrees for 45 minutes to 1 hour until brown. then turn ribs over and bake an addition 40 minutes at 450 degrees.
- When well browned add a 12 oz. can of beer, or substitute apple cider, coke, beef broth or chicken broth. Cranberry Juice would work for goodness sake.
- After adding juice or liquid, seal pan with foil and turn the heat down to 250 degrees and bake an additional 2 or 3 hours. Juice does not have to cover ribs, it just supplies some steam to the pan.
- Note: I usually apply the barbecue sauce during the last hour of cooking, and reserve plenty of warm sauce at the table when serving.
- Note: I normally prepare my own barbecue sauce and will be adding that recipe. I'm also partial to Sweet Baby Ray's Original Barbecue Sauce. There are tons of good sauces out there. Experiment. Or in kitchen parlance, try a pinch of this or a pinch of that.
- I usually serve ribs with baked beans, a baked potato or fries and a green salad or slaw. An ear of corn goes well.
- I seldom dry rub ribs but if you've a notion too, feel free. The 2 hours of high heat will set the rub well and it will hold up under the lower temperature steaming.
- "Farmland" produces an excellent vacuum sealed rack or slab of pork ribs (Quite Meaty if you can find them, my preference), Hormels are about as good.
- So -- Invite, family, friends and neighbors and have a Backyard Feast!
- Special Note: While you are in to the process, cook an extra rack or two. They freeze well and are just as delicious when warmed through from the freezer a week or a month later. Add additional sauce.
- Add'l Note: I've smoked ribs also. After smoking I finish them off in the foil lined pan with liquid added for 2 to 3 hours in the oven at 250 degrees.
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
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.
THE ULTIMATE BARBECUED RIBS
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Special equipment: Kitchen twine
- Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
- Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat 2 tablespoons oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
- Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
- When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.
BARBECUED PORK RIBS
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
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.
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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.
SIMPLE BBQ RIBS
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.
Provided by LLOYD RUSHING
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h
Yield 4
Number Of Ingredients 5
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).
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
More about "barbecued pork ribs let the feast begin recipes"
EASY FALL OFF THE BONE OVEN-BAKED RIBS - EASY RECIPES FOR …
From inspiredtaste.net
Category DinnerCalories 433 per serving
CLASSIC BBQ BACK RIBS RECIPE - ONTARIO PORK
From ontariopork.on.ca
3.9/5 Category DinnerCuisine American, BBQ, BarbecueTotal Time 3 hrs 15 mins
BARBECUED RIBS (THE BEST) - RICARDO CUISINE : RECETTES, …
From ricardocuisine.com
5/5 (692)Total Time 2 hrs 45 minsCategory Main Dishes
BEST MELT-IN-YOUR-MOUTH BBQ RIB RECIPES RECIPES, NEWS, …
From foodnetwork.ca
BEST-EVER BARBECUED RIBS RECIPE - BON APPéTIT: RECIPES, …
From bonappetit.com
BBQ PORK RIBS (OVEN BAKED) - FEAST GLORIOUS FEAST – FEAST …
From feastgloriousfeast.com
BARBECUE PORK RIBS - HOME - A FAMILY FEAST®
From afamilyfeast.com
BBQ PORK RIBS - RICARDO CUISINE : RECETTES, IDéES DE …
From ricardocuisine.com
BBQ & GRILLED PORK RIBS - ALLRECIPES | FOOD, FRIENDS, AND RECIPE ...
From allrecipes.com
BEST GRILLED RIBS RECIPE - THE PIONEER WOMAN – RECIPES, COUNTRY …
From thepioneerwoman.com
OVEN BBQ RIBS RECIPE - NYT COOKING
From cooking.nytimes.com
BRAISED PORK RAGù WITH PAPPARDELLE RECIPE
From seriouseats.com
HOW TO MAKE BEST BBQ PORK RIBS RECIPE - YOUTUBE
From youtube.com
BARBECUE RIBS RECIPES - BBC GOOD FOOD | RECIPES AND COOKING TIPS
From bbcgoodfood.com
EASY PORK RIBS RECIPE - ONTARIO PORK | DISTINCTION AND EXCELLENCE IN …
From ontariopork.on.ca
BARBECUED PORK LOIN RIBS RECIPE - LAND O'LAKES: BUTTER IS EVERYTHING
From landolakes.com
BEST OVEN-BAKED RIBS RECIPE - HOW TO MAKE OVEN BAKED BBQ …
From delish.com
You'll also love