TENDER PORK SPARE RIBS
I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!
Provided by Kerri Jaggers
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 16h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
- Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
- Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
- Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Nutrition Facts : Calories 943.3 calories, Carbohydrate 37.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 0.7 g, Protein 58.4 g, SaturatedFat 22.2 g, Sodium 701.5 mg, Sugar 29.7 g
BARBECUED DRY RUB RIBS, MEMPHIS-STYLE
Provided by Food Network
Time 4h10m
Number Of Ingredients 11
Steps:
- Mix together the paprika, Old Bay seasoning, chili powder, sugar, black pepper, garlic powder and onion powder in a bowl. Rub half the mixture all over the slab of spare ribs, on every side. Reserve the other half of the dry rub mix. Heat the oven to 215 degrees. While the oven is warming, soak the wood chips in cold water to cover (for about 20 minutes). Remove the chips from water and spread them evenly in the base of the smoker. Place the smoker, uncovered, on top of two stove-top burners set at medium-high heat. Let the wood chips smoke for about 3 minutes. Then place the slab of ribs on the smoker tray, place the tray over the wood chips, and cover the smoker tightly with its lid. Turn heat down to medium, and leave the smoker on the burners for 5 minutes. Then transfer smoker to the oven, placing it on the oven floor. After the ribs have been in the oven for 1 1/2 hours, remove the smoker and once again place it over two burners set at medium heat for 5 minutes. Return smoker to oven floor. After the ribs have been in the oven for one hour more, remove the smoker from the oven. Carefully lift up the tray holding the ribs, and pour off the liquid that has accumulated in the tray. Reserve. Return tray with ribs to middle portion of oven, and cook for one hour more. While ribs are cooking, de-grease the reserved cooking liquid, and measure 2 tablespoons of it into a bowl. If you don't have 2 tablespoons make up the difference with water. Add the vinegar and blend well. Reserve. Add the salt to the remaining dry rub mix and blend well. Reserve. Remove ribs from oven and brush top side with the cooking liquid-vinegar mixture. Then sprinkle the salted dry rub mix evenly over the top side of the ribs. Return to middle portion of oven, and cook one hour more. Remove ribs from oven. Let stand 15 minutes. Carve into individual ribs and serve.
- Suggested drink: Qupe Syrah, 1995.
- *It's best if you use a high-quality chile powder-preferably one with a smoky flavor. My favorite for this recipe is Smoked Jalapeno Flakes made by Chile Today, Hot Tamale(tm) in North Brunswick, New Jersey.
RIB DRY RUB
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.
Provided by Food Network
Time 10m
Yield about 9 tablespoons, enough for 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
NEELY'S BBQ PORK SPARE RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT3h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
- Preheat your grill at 275 degrees F, using hickory wood and charcoal.
- Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.
- For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
- For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
- Mix all the ingredients and set aside.
- Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
BOILED & BAKED RIBS
These aren't meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 2h10m
Yield 4
Number Of Ingredients 17
Steps:
- Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.
- Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
- Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.
- Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
- Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
- Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 24.1 g, Cholesterol 117.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 3592.1 mg, Sugar 15.2 g
BARBECUED SPARERIBS
Steps:
- Stir together sugar, spices, and salt and rub all over ribs to coat well, knocking off excess.
- Put chips in foil and crimp tightly closed to form a packet. Poke holes all over packet.
- Stir together all sauce ingredients until sugar is dissolved.
- Open vents two-thirds in lid and bottom of grill. Light half a chimney of charcoal, then put on one side of bottom rack, mounding and banking against side. Charcoal will be ready for cooking when it turns grayish white (10 to 15 minutes). Temperature should be about 350°F inside covered grill. Add additional charcoal if necessary. (Temperature will gradually drop during cooking; the goal is to maintain a low, continuous heat, about 250°F.) Put wood-chip packet on coals, then arrange grill rack so that one hinged side is over the coals.
- Oil rack lightly. Arrange ribs on rack so that they do not extend over coals, then cover.
- Cook ribs, covered until tender, about 4 hours. Every 20 minutes, baste ribs with sauce, turn over and switch positions, and add about 8 pieces of charcoal to the mound.
BARBECUE SEASONING
I use this BBQ seasoning on country-style ribs, pork chops and chicken. You'll likely have all of the seasonings on hand to make a batch, and if you don't use it all, it will keep for the next time. -Rose Rainier, Sheridan Wyoming
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 11
Steps:
- In a small bowl, combine all of the ingredients. Store in an airtight container in a cool, dry place up to 6 months. Use as a rub for ribs, chicken or pork.
Nutrition Facts : Calories 6 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
More about "seasoned barbecued spareribs recipes"
BEST GRILLED RIBS RECIPE - HOW TO COOK RIBS ON THE GRILL
From thepioneerwoman.com
4/5 (2)Category Dinner, Grilled, MeatServings 6-8Total Time 2 hrs 15 mins
- Preheat a grill (charcoal or gas) to 300˚, with the coals or flames only under one half of the grill.
- For the spice rub: In a small bowl, mix the brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper and cayenne (if using) to combine.
- Place the rack of ribs on a large sheet tray and remove the membrane from the underside of the ribs.
SIMPLE SEASONED OVEN BAKED PORK RIBS - SPICE AND …
From spiceandsugarmama.com
5/5 (4)Servings 4Cuisine AmericanCategory Main Course
BEST OVEN BAKED RIBS RECIPE - HOW TO MAKE OVEN BAKED …
From delish.com
HOW TO MAKE OVEN BAKED RIBS - ALLRECIPES
From allrecipes.com
THE BEST DRY RUB FOR RIBS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OVEN PORK RIBS WITH BARBECUE SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (183)Total Time 2 hrs 30 minsCategory BBQ, Dinner, RibsCalories 814 per serving
- Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
- Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
- Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
GRILLED SPARE RIBS - OUT GRILLING
From outgrilling.com
PORKER'S RIB SEASONING RECIPE - THE SPRUCE EATS
From thespruceeats.com
AIR FRYER RIBS – PS SEASONING
From psseasoning.com
SPARERIB DRY RUB RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE FOR HOW TO MAKE THE BEST ST. LOUIS–STYLE RIBS - DELISH
From delish.com
THE BEST BBQ RIB RUB RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY BARBECUE BAKED SPARERIBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY FALL OFF THE BONE OVEN-BAKED RIBS - INSPIRED TASTE
From inspiredtaste.net
#weeknight #course #main-ingredient #preparation #occasion #main-dish #easy #meat #taste-mood #3-steps-or-less
You'll also love