Grilled Buffalo Ribs With Pineapple Moonshine Bbq Sauce Recipes

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LOULOU'S BUFFALO RIBS

Provided by Food Network

Categories     main-dish

Time 13h40m

Yield 6 to 8 servings

Number Of Ingredients 15



Loulou's Buffalo Ribs image

Steps:

  • For the marinade: In a large bowl, mix 1 cup water, the liquid smoke, beer, chile flakes, sea salt, Italian seasoning, pepper and bay leaves. Place the ribs in a hotel pan and pour the marinade over. Marinate the ribs overnight.
  • Preheat the oven to 325 degrees F. Bake the ribs in the oven, semi-slow and low, for 3 1/2 to 4 hours.
  • Pull out the ribs, and rest them for 1 hour, reserving any liquids at the bottom of the pan.
  • For the sauce: In a large bowl mix the au jus from the baked ribs, the ketchup, honey, cayenne, horseradish, sugar, smoke and some salt and pepper.
  • Preheat the grill to 350 degrees F. To serve, grill to char the ribs, 5 to 8 minutes. Add on some of the barbecue sauce, and serve.

1 cup liquid smoke
6 ounces dark, heavy beer
2 ounces chile flakes
2 ounces sea salt
2 ounces Italian seasoning
1 ounce freshly ground black pepper
4 bay leaves
2 racks buffalo ribs (about 5 pounds each)
4 cups ketchup
1 cup honey
2 ounces cayenne
2 ounces horseradish
2 ounces brown sugar
2 ounces liquid smoke
Sea salt and freshly ground black pepper

PINEAPPLE GRILLED BBQ RIBS

This was my 1st attempt at making ribs years ago, and is still my most requested recipe with family and friends. And, it works great with Baby backs, Spares, and St. Louie's (I prefer the St. Louis). And the longer they marinate in the fridge the better. Most importantly, don't fret over exact measurements for this recipe...I eyeball it, and it always comes out great.

Provided by wsplumber

Categories     Pork

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9



Pineapple Grilled BBQ Ribs image

Steps:

  • wash the rough outside skin of the pineapple and slice off the bottom and leaves. Cut the skin off in 1/2"-3/4" slices. Set the remaining pineapple aside.
  • In a large stock pot (15 qt is best), add the pineapple skin slices, 1 cup brown sugar,2 cups BBQ sauce, the orange slices, dash of liquid smoke, and the rib sections.
  • Add enough water to the pot to cover the ribs completely, and bring to a boil. Reduce heat and simmer ribs for 40 minutes. Don't overcook them.
  • Remove ribs from pot and set aside to cool.
  • While ribs cool, make a rub from the orange zest, remaining brown sugar, chili powder, garlic powder, and salt and pepper to taste.
  • When ribs are cool enough to handle, apply rub to both sides of meat. Place ribs in a plastic freezer bag, and allow to marinate for 3 or 4 hours (or longer if you prefer).
  • After marinating time, add 1 cup of BBQ sauce to the bag and coat ribs. Allow them to come to room temperature in the bag.
  • In the mean time, slice the remaining pineapple into 1/2" thick rings and brush with BBQ sauce. I occasionally add a tsp of honey to the BBQ sauce for grilling --
  • Heat BBQ grill to 300 degrees. Place ribs on grill, and brush with BBQ sauce, turning frequently and basting with sauce, about 20 minutes, being careful not to let sauce burn. Reduce heat if necessary.
  • During the last 8 minutes of cooking, add the pineapple slices to the grill, turning once and allowing them to carmelize and brown with grill marks.
  • Remove ribs and pineapple to a serving platter and enjoy.

Nutrition Facts : Calories 591.5, Fat 5.5, SaturatedFat 0.8, Sodium 2345, Carbohydrate 133.8, Fiber 5.9, Sugar 102, Protein 6.3

4 meaty pork rib racks, cut into 3-5 bone sections (depending on cut)
1 whole fresh pineapple
1 1/2 cups brown sugar
2 (18 ounce) bottles barbecue sauce (I prefer Sweet Baby Rays)
1 dash liquid smoke
1 orange, zest of, with remaining orange cut into 1/4-inch slices
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper

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