FOOLPROOF RIBS WITH BARBECUE SAUCE
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"
Provided by Ina Garten
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
OVEN-ROASTED RIBS WITH BARBECUE SAUCE
This delicious recipe for Oven-Roasted Ribs is from Martha Stewart Living, May 2005.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
- Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.
- Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)
- Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.
- Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.
CHIPOTLE BARBECUE RIBS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the ribs: Preheat the oven to 350 degrees F. Line a large rimmed baking pan with foil.
- Place the ribs on the prepared baking pan meat-side up. Sprinkle them with the paprika, garlic powder, 1 tablespoon salt and a generous amount of pepper. Rub the spices all over the ribs.
- Cover the pan tightly with foil and bake until the meat is very tender and can easily be pulled off the bone, about 2 hours.
- For the barbecue sauce: Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring often, until very soft and golden brown, about 20 minutes. Add the garlic and cook, stirring, 1 minute. Add the ketchup, orange juice, Worcestershire, chipotles and adobo and 1/2 cup water. Increase the heat to bring to a boil, then reduce the heat to keep at a simmer until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth (be careful when blending hot liquids). Alternately, an immersion blender can be used in the pot.
- Finish the ribs: Preheat the grill to medium-high (or set the oven to broil).
- Reserve about a cup of the barbecue sauce for serving alongside the ribs. Brush a small amount of the remaining sauce on the bone side of the ribs and a generous amount on the meaty side.
- Grill the ribs, meaty-side up, until the underside is lightly charred, about 3 minutes. Turn the ribs over and grill until the meaty side is charred in spots, 3 to 5 minutes (if using the oven, simply broil for 3 to 5 minutes). Transfer to a cutting board and cut each rack in half. Serve immediately with the reserved sauce on the side.
OVEN-ROASTED RIBS WITH CHIPOTLE-MOLASSES BARBECUE SAUCE
Traditionally, ribs are slow-cooked in a special barbecue pit, but in this recipe, brought to us by renowned chef Bobby Flay, they can be prepared with delicious results in an oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a medium saucepan over medium-high heat, combine soy sauce, ginger, and garlic. Bring to a boil. Remove from heat, and add ice. Divide between 2 large roasting pans. Place a rack in each roasting pan. Top each rack with a rack of ribs, and season both sides with salt and pepper. Transfer to oven, and roast for 20 minutes. Continue roasting, basting with sauce every 10 minutes, until caramelized and crusty, about 1 hour and 15 minutes more.
- Remove from oven. Cut ribs between the bones, and serve with chipotle-molasses barbecue sauce and peanut-green onion relish on the side.
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
CHIPOTLE-MOLASSES BARBECUE SAUCE
Four types of chiles give this BBQ sauce layers of smoky flavor. Dried chiles are roasted, then stemmed, seeded, and cooked with usual barbecue sauce ingredients including ketchup and molasses.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes enough for 2 racks of ribs
Number Of Ingredients 17
Steps:
- In a medium heavy-bottomed saucepan, heat oil over medium heat. Add onions and garlic, and cook until translucent, 3 to 4 minutes. Add tomatoes, and bring to a boil.
- Add the remaining ingredients, and return to a simmer. Cook, stirring occasionally, until thickened, 30 to 35 minutes. Transfer to a food processor, and puree until smooth. Season with salt and pepper. Return to saucepan, and let stand until room temperature.
HOMEMADE CHIPOTLE MOLASSES BBQ SAUCE
Homemade condiments will always have the edge over shop-bought. This quick barbecue sauce is spicy, tangy and sweet
Provided by Jennifer Joyce
Categories Condiment
Time 30m
Yield Makes 400ml
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan. Add onion and garlic and cook for 5 mins or until soft. Add the rest of the ingredients.
- Bring to the boil, turn down to simmer for 15 mins, then leave to cool.
Nutrition Facts : Calories 20 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.1 milligram of sodium
MOLASSES-GLAZED BABY BACK RIBS
My husband grills up his luscious ribs recipe for our family of five at least once a month in the summer. The sweet-and-sour barbecue sauce is the perfect condiment for the moist tender meat. Serve it with other finger-licking foods like corn on the cob. -Kim Braley, Dunedin, Florida
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. , In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned, turning and basting occasionally.
Nutrition Facts : Calories 1218 calories, Fat 69g fat (26g saturated fat), Cholesterol 275mg cholesterol, Sodium 1189mg sodium, Carbohydrate 91g carbohydrate (85g sugars, Fiber 1g fiber), Protein 57g protein.
SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE
The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.
Provided by Steven Raichlen
Categories dinner, barbecues, finger foods, meat, main course
Time 2h30m
Yield 2 racks (2 to 4 servings)
Number Of Ingredients 20
Steps:
- Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
- Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
- Set up your charcoal grill for indirect grilling and heat to 300 degrees.
- Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
- After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
- While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
- Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
- Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
- Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.
THE BEST OVEN ROASTED RIBS
This is from "CookSmart" by Pam Anderson. It has a dry rub and you can do it in the oven. So far it is our favorite rib recipe and believe me we, have tested a lot.
Provided by taylortwo
Categories Pork
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
- Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
- Mix mustard and liquid smoke in another bowl.
- Lay ribs directly on removed oven rack and lightly sprinkle with salt.
- Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
- Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
- Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
- Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
- If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
- Transfer ribs to foil lined pan meat side up.
- Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
- Let stand for 5-10 minutes before serving.
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