Cheater Barbecue Ribs Recipes

Steps:

• Place ribs in a roasting pan. Cover and bake at 450 degrees for 45 minutes; drain. Top with onion and lemon.
• Cook garlic in butter in a saucepan over medium heat, stirring constantly, until tender. Add water and the rest of the ingredients. Bring to a boil; pour over ribs.
• Bake at 350 degrees for 1 hour, basting often.

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.

Steps:

• HEAT eat the oven to 325°F.
• MIX the dry rub with the brown sugar in a small bowl.
• PLACE each baby back rack on a large (24 to 30 inches long) sheet of heavy-duty aluminum foil. Brush each rack with a light coating of bottled smoke. Spread the sweet rub over both sides of each rack. Seal the racks in the foil. (If time allows, refrigerate them for a few hours or overnight.)
• PLACE the sealed racks on a couple of baking sheets and put them in the oven. While the ribs are cooking, make some barbecue sauce and set it aside.
• After 1 1/2 hours, Pull out the ribs and carefully unseal the foil. The escaping steam will be hot. Cut into a rib or two and check the meat for doneness and tenderness. If you prefer more tender meat that pulls away from the bone with less resistance, reseal the foil and put the ribs back in the oven for 15 to 30 minutes.
• When the ribs are done to your liking, Take them out of the oven to serve or to sauce. If saucing, turn on the oven broiler. Unseal the foil, pour off the meat juice, and discard it. Brush some of the sauce onto the ribs. Broil the ribs about 4 inches from the heat source for about 5 minutes. Watch carefully while the sauce caramelizes and do not allow it to burn.
• LAY the ribs on a cutting board and separate them into sections of 1 to 4 ribs. Serve with the remaining sauce on the side.

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.

Steps:

• Combine all ingredients; transfer to a jar with a tight-fitting lid.
• Will keep for about 1 year.