Barbecued Sage Spareribs Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

Steps:

• Barbeque Sauce: Heat butter and olive oil in a large pan over medium heat. The butter should begin to bubble and foam as it heats. Once the foam subsides, add onions and saute over medium heat for five minutes, until just soft. Add garlic and saute for one minute. Add tomato puree, brown sugar, Worcestershire sauce, white wine vinegar, chili powder and paprika and bring to a simmer.
• Cook uncovered until thickened, about one and a half hours. Remove from heat, let cool and separate one cup of sauce to be used to baste and three cups to be served as sauce on the side. Refrigerate until ready to use.This sauce will be used to baste the ribs during the final 10 minutes of cooking time on the barbecue.
• Dry Rub: Combine all ingredients and set aside. Placed in an airtight container, this rub will keep for about three months.
• Pork Ribs: pare the grill: Place a drip pan filled with water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in. Rub pork spareribs with dry rub mixture. Note: It is not necessary to apply the dry rub hours beforehand; applying just before cooking yields the same results.
• Check grill to see if it's reached the proper temperature, 200 degrees F. Place ribs on grill over drip pan, close barbecue lid and cook for about 1 1/2-2 hours at 200 degrees F. Turn ribs every 20-30 minutes, adding coals or adjusting gas to maintain a steady 200 degrees F. Some fluctuation is okay (and unavoidable if using charcoal), but the goal is to stay between 190 degrees F-220 degrees F.
• Begin basting ribs with sauce in the final 10 minutes of grill time (after about 1 1/2 hours). Any earlier and the sauce will simply dry out. Once the ribs are cooked, wrap them tightly in aluminum foil and place inside paper bags. Set aside for 30 minutes to allow them to steam and tenderize the meat further without overcooking. Remove and serve with remaining sauce on the side.

Steps:

• In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

Steps:

• Stir together sugar, spices, and salt and rub all over ribs to coat well, knocking off excess.
• Put chips in foil and crimp tightly closed to form a packet. Poke holes all over packet.
• Stir together all sauce ingredients until sugar is dissolved.
• Open vents two-thirds in lid and bottom of grill. Light half a chimney of charcoal, then put on one side of bottom rack, mounding and banking against side. Charcoal will be ready for cooking when it turns grayish white (10 to 15 minutes). Temperature should be about 350°F inside covered grill. Add additional charcoal if necessary. (Temperature will gradually drop during cooking; the goal is to maintain a low, continuous heat, about 250°F.) Put wood-chip packet on coals, then arrange grill rack so that one hinged side is over the coals.
• Oil rack lightly. Arrange ribs on rack so that they do not extend over coals, then cover.
• Cook ribs, covered until tender, about 4 hours. Every 20 minutes, baste ribs with sauce, turn over and switch positions, and add about 8 pieces of charcoal to the mound.

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine spices with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; reserve 1 tablespoon of the mixture for the sauce. Rub both sides of ribs with remaining mixture.
• Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil; bake until tender, about 1 1/2 hours. (There will be hot liquid in baking sheet when removed from oven.)
• Meanwhile, make sauce: In a small saucepan, combine tomato puree, honey, Worcestershire, garlic, reserved spice mixture, and 3/4 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.
• Heat grill to medium. Cut ribs into 4 equal parts. Brush ribs generously with barbecue sauce; grill until charred in spots, 3 to 5 minutes per side. Serve with remaining sauce.

Steps:

• Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a large saucepan, combine the remaining ingredients. Simmer, uncovered, for 20 minutes, stirring occasionally. Drain ribs; pour sauce over all. , Cover and bake for 30-40 minutes or until tender. Uncover; bake 30 minutes longer, basting several times with sauce.

Steps:

• In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
• Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
• Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
• When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
• Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
• Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
• Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.