Blue Ribbon Barbecue Ribs Recipes

Steps:

• Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce.

Steps:

• 1. at least a half hour and up to four hours before you plan to cook the ribs, peeled and membrane off the back of the ribs and trim any excess of fat. In a small bowl, mix the rib rub and sugar. Season the ribs liberally on both sides with the rib mixture. Refrigerate.
• 2. Prepare the grill for cooking over indirect heat at 300° using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty side up. Cook for one hour. Flip and cook for another 30 minutes. Flip again and cook until they are nicely caramelized and Golden Brown, about another 30 minutes but may vary depending on your grill. Transfer to a platter.
• 3. Lay out two big double layered sheets of heavy duty aluminum foil, each long enough to wrap whole slab of the ribs. Transfer the ribs to the foil, meaty side up. Drizzle half of the honey on each side. Dust each slab with cayenne pepper. Fold the foil up around the ribs into a packet. Before sealing add half of the Apple juice to the bottom of each packet. Seal the packets bubbly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to one hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender.
• 4. Transfer the foil packets to a platter. Raise the temperature of the grill to 400°. Remove the ribs from the foil and return to the cooking grate. Divide the barbecue sauce equally between two bowls, one for brushing on the ribs as they grill and one for serving at the table. Brush the ribs with the sauce and flip. Brush the other side and cook for five minutes. Flip again, brush, and cook for five minutes. Discard the sauce that you've been brushing with. Remove the ribs to a platter. Serve one half slab to each guest with a second bowl of sauce on the side. Serves four.
• 5. 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

Steps:

• Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor.
• Peel the membrane off the back of the ribs and trim any excess fat. Season the ribs liberally on both sides with the barbecue rub. Place the ribs in the smoker, meat-side up, and cook for 2 hours. Flip the ribs and cook for 45 minutes.
• Lay out two double-thick sheets of heavy-duty aluminum foil. Lay one slab on each piece of foil, meat-side up. Top each slab with half of the brown sugar. Drizzle each slab with half of the honey, butter, and Tiger Sauce. Close up the rib packages, pressing out as much air as possible. Do not seal the packages tightly; they need to breathe a little.
• Return to the cooker for 30 minutes. Open the packages and check for doneness by pushing a toothpick into the meat. It should go in and out very easily. If you want the ribs more tender, just wrap them back up and cook a little longer. When they're as you like them, transfer to a sheet pan. Remove the foil and return the ribs to the cooker meat-side down. Brush the bone side liberally with barbecue sauce and cook for 10 minutes. Flip the ribs and brush the meat side liberally with barbecue sauce. Cook for 20 minutes. Transfer to a cutting board and tent loosely with foil. Let rest for 5 minutes. Slice each rib individually and transfer to a platter to serve.
• This rub is extra-sweet and goes really well with ribs and other cuts of pork. It is a good choice if you like to serve your ribs dry. The sweetness will have the guests thinking you used barbecue sauce. This one isn't recommended for hot grilling because all that sugar makes it burn pretty easily. I like to mix it in the food processor for a finer grind, but if you like it coarse just mix it in a bowl.
• Combine all the ingredients in the bowl of a food processor with a metal blade. Process for 5 seconds, until the lumps are gone. The rub may be stored in an airtight container in a cool place for up to 6 months.
• This is a big, thick, red barbecue sauce made with fresh ingredients and a lot of love in your kitchen. Every barbecue cook I have ever known has a mother sauce they've been working on for years and this would be a great place to start on yours. You can skip the liquid smoke if you like, but I think it adds a nice layer to barbecue sauce.
• In a medium saucepan over medium heat, melt the butter. Add the onion, garlic, and jalapeno and cook for about 8 minutes, stirring occasionally, until soft. Add the celery seed and mix well. Cook for 1 minute. Add the ketchup, vinegar, honey, mustard, apple juice, soy sauce, Worcestershire, hot sauce, tomato paste, liquid smoke (if using), salt, and pepper. Mix well and bring to a simmer. Cook for 20 minutes, mixing often, until thickened. Remove from the heat and serve or cool and store the sauce in an airtight container in the refrigerator for up to 1 week.

Steps:

• Combine all ingredients except for ribs in a small saucepan; bring to a boil.
• Place ribs in a greased 13 x 9 baking pan; pour sauce over ribs.
• Bake in a 375 degree oven for 1 1/2 hours or until done.

Steps:

• 1. Cut the sides of ribs into 'racks' of 4-5 ribs each.
• 2. Boil water in a large pot.
• 3. Add racks of ribs and boil for 45 minutes.
• 4. While waiting for the ribs to boil, mix the BBQ sauce, liquid smoke, cider vinegar, chili flakes and about 1 tsp of the steak spice.
• 5. Preheat BBQ.
• 6. Remove ribs from water and sprinkle both sides liberally with the steak spice and garlic powder.
• 7. Add ribs to BBQ and brush top side with sauce immediately.
• 8. Flip ribs over and sauce the other side.
• 9. Cook ribs on BBQ turning 1/4 turn at 2 min mark and flip again at 4 min mark. About 8 mins total for both sides. NOTE - my times are approximate here - You are only doing this to caramelize the sauce and put some BBQ char marks on the ribs - so use your eyes to decide when they look good - and feel free to baste with more sauce before serving so they have that 'wet and shiny' look!
• 10. Remove from BBQ and enjoy!

Steps:

• Combine all ingredients in a heavy-bottomed nonreactive saucepan and place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until mixture is reduced to 4 cups, about 1 1/2 hours.
• Strain sauce through a fine-mesh sieve. Use immediately or let cool completely.