OVEN-BARBECUED SPARERIBS
ONE of my family's favorites, this dish is often at the heart of our special meals. All our married children live nearby, so we have family gatherings often. Whenever I prepare these spareribs, I need a large quantity - most everyone asks for seconds. -LaVerna Mjones, Moorhead, Minnesota
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 884 calories, Fat 48g fat (18g saturated fat), Cholesterol 191mg cholesterol, Sodium 1231mg sodium, Carbohydrate 66g carbohydrate (51g sugars, Fiber 1g fiber), Protein 48g protein.
OVEN BARBEQUED BACK OR SPARE RIBS
When I was working, I had a coworker ask me how to make ribs, she stated that hers were always tough & dry, and I really had to think about a recipe, since I just made them for years without even thinking, then I came up with these measurements, and she said after she had made them that they were the best ribs she had ever made,...
Provided by Rose Mary Mogan
Categories Ribs
Time 3h5m
Number Of Ingredients 12
Steps:
- 1. You can mix all of the spices together in a small bowl, and then sprinkle liberally on ribs, or do each one separately. I find it is easier to mix spices together, and then sprinkle equally among the ribs.
- 2. Wash ribs thourgly, removing all visible fat. Take a sharp knife with a sharp point on end, and remove the thin shiny membrane on back side,by placing the tip at the end of the bone, then slip knife under thin skin, grasp with fingers and pull to remove.
- 3. Then season liberally on both sides.I usually cut the ribs in half at this point and arrange them in a single layer on a long shallow pan. Cover and let marinate for a few hours or over night.
- 4. Then spray a long jelly roll size pan with non stick cooking spray. Add the ribs and add 1/4 cup of water, just enough to create steam. Cover tightly to seal with aluminum foil. Place in preheated 300 degree F. oven and bake for 2 hours. After 2 hours remove foil and brush with your favorite Bar B Q sauce and let them bake an additional 30 to 45 minutes. Remove from oven and cut into serving size pieces.
- 5. Note: When using the spices, use the ones you prefer, there may be one that I use that you do not care for, you can disreguard it, and use your personal preferance instead. But note that It may alter the flaver some what.
- 6. ANOTHER NOTE OF IMPORTANCE: If you are using SPARERIBS, ask the butcher to remove the brisket from the rib. The brisket is the part that is lean and only has the grissle in it at the top of the spare rib. Usually when it is cut into smaller pieces, it is referred to as the rib tips. THE BACK RIBS DOES NOT HAVE A BRISKET ATTACHED. Also 3 1/2 and down refers to the weight of the rib, it usually means that the ribs weigh 3 1/2 pounds or less. These are the more tender & better cuts of the ribs,more than that means that they are tougher and takes longer to cook.
BAKED BBQ BABY BACK RIBS
If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
- Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
- Generously apply coating of dry rub to all sides of rib rack.
- With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
- Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
- Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
- Cut rack into individual rib segments and serve with more barbeque sauce.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
OVEN-BARBECUED RIBS
These ribs are wonderful because when they are ready, the meat is just about falling off the bone. The sauce is wonderfully tangy as well! It's also so quick and easy.
Provided by Chelsey Wolnowski
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange spareribs in a large, lidded roasting pan.
- Mix onion, ketchup, water, celery, vinegar, Worcestershire sauce, sugar, Dijon mustard, and salt in a bowl; pour mixture over spareribs. Cover.
- Bake in the preheated oven for 90 minutes. Uncover and continue to bake until pork is tender and sauce is thickened, about 30 minutes more.
Nutrition Facts : Calories 467 calories, Carbohydrate 18.4 g, Cholesterol 120 mg, Fat 30.2 g, Fiber 0.6 g, Protein 29.8 g, SaturatedFat 11.1 g, Sodium 1468.1 mg, Sugar 15.1 g
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- Preheat oven to 275°F with rack in middle position. Stir together salt, brown sugar, smoked paprika, pepper, garlic powder, and dry mustard in a bowl. Remove thin outer membrane on back of ribs by loosening with a butter knife and pulling it off; discard. Brush slabs evenly with oil; sprinkle with spice mixture, gently patting to adhere. (If desired, wrap ribs with plastic wrap; place on a baking sheet, and chill at least 4 hours or up to 24 hours.)
- Line a baking sheet with aluminum foil; set a wire rack inside sheet. (If you wrapped and chilled the ribs, remove and discard plastic wrap.) Wrap each slab with heavy-duty aluminum foil; place on prepared wire rack. Bake in preheated oven until tender, 2 1/2 to 3 hours. Remove from oven, and unwrap ribs; discard foil and drippings. Place ribs directly on wire rack; brush 1/2 cup barbecue sauce on top of each slab. Return to oven; bake at 275°F until ribs are tender and meat is pulling away from bones, 45 minutes to 1 hour.
- Remove from oven; brush slabs evenly with remaining barbecue sauce. Increase oven temperature to broil, and return ribs to middle rack. Broil until sauce bubbles and starts to caramelize, 3 to 5 minutes. Remove from oven; let rest 5 minutes. Serve.
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