~ MY AWESOME RIBS ~
This is my very own recipe, that my family has enjoyed for years. I added the spicy ketchup this time, but you can use all regular if you don't like heat. They're not what I would call hot though. Just right. All I know is everyone loves em! Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Pork
Number Of Ingredients 13
Steps:
- In a dutch oven, add ribs and just cover with water and add salt. Boil for 20 minutes and drain. Add to a 3 quart roaster or baking dish. Set aside.
- Make sauce : Add all other ingredients , combine well and cook for 10 - 15 minutes.Stirring occasionally. Preheat oven to 350 degree F.
- Pour the sauce evenly over the ribs. Cover with foil and bake for 50 - 55 minutes or until tender. Remove foil and bake another 10 minutes.
- Serve hot. Yum! Finger lickin good!
AMAZING RIBS
This is an adapted family recipe. It is a lot of work, but worth the effort. If you do not have a slow cooker, you can bake the ribs for 2 to 3 hours, covered, in the oven.
Provided by Scotty
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 5h10m
Yield 12
Number Of Ingredients 6
Steps:
- Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
- Meanwhile, preheat an outdoor grill for high heat.
- Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
- Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.
Nutrition Facts : Calories 524 calories, Carbohydrate 33.7 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 10.9 g, Sodium 1034.2 mg, Sugar 21.7 g
AWESOME RIBS FOR PORK OR BEEF
This is an awesome and easy-to-make rib recipe. I always thought it was my mother's creation, but a few years ago I found a very similar version in a 1950s Better Homes and Gardens Cookbook. We'll never know who made it first. My mother was a home economist, and a goddess of recipes -- I should post more of her gems. Anyway, I usually make this with pork ribs (almost any cut), but also discovered that it was great for beef ribs. That was when I lived in Syria and pork was hard to get. The first time I ordered ribs from the Syrian butcher, he proudly and kindly cut out the ribs. Bummer. By the way, don't be put off by the number of steps. This is really easy to make.
Provided by Leggy Peggy
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut ribs into individual ribs, and place all the pieces in large roasting pan.
- Scatter the thickly sliced onions over the ribs.
- Sprinkle lemon juice over the ribs.
- Bake for one hour in an oven that has been pre-heated to 350 degrees.
- Pour off ALL the fat and juice that has accumulated.
- In the meantime, make the sauce.
- To make the sauce, combine the last five ingredients in a saucepan, and cook (boil) for 20-25 minutes. Stir frequently. You want the sauce to cook down and thicken up.
- Dip cooked ribs into the sauce, and place in roasting pan. It's best if you make a single layer of ribs at this stage so, if necessary, use more than one pan.
- Dip cooked onions into sauce, and scatter over ribs.
- At this stage, you can refrigerate the concoction (covered with cling wrap) for a day or two -- so the flavours can really meld.
- Cook ribs a second time-for 30-60 minutes-in an oven that has been pre-heated to 325°F If you have refrigerated the concoction, take out of the fridge at least two hours before the second cooking. Thanks to Heystopthatnow for alerting me to the fact that I had omitted a cooking time for this step.
- Before the second cooking, baste the ribs. Then baste them again every 10 minutes. You want the ribs to be saucy.
- Serve with corn cobs, baked potatoes and salad. Garlic bread is nice, too.
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