BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
BACKYARD BBQ'D SPARERIBS
Provided by Food Network Kitchen
Categories main-dish
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 56
Steps:
- Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
- Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill.
- Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side.
- Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
- Makes about 3/4 cup
- Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl. Pulse in a spice grinder in two batches to a medium-fine grind. Seal in an airtight container and store in a cool, dry place for up to 2 months.
- Makes 1 cup
- Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.
- Makes about 1 quart
- Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
- While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
- Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
- Stir in vinegar and season with salt to taste.
- Makes 1 quart
SPARE RIBS GRILLED/BAKED SPARE RIBS PIERRE LAFITTE
This is/was adapted from The Encylopedia of Cajun & Creole Cuisine. The recipe is attributed to the brother of Pirate Jean Lafitte, who was know for his culinary prowess!
Provided by Timothy H.
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the ribs in cold water and drain them well. Slice into 3 inch pieces. Place in a large bowl and season with salt and pepper. In a heavy bottom cast iron skillet over medium heat melt the butter, then add onion and garlic! Saute' 3 to 5 minutes.
- Add the jelly,cane syrup and the soy sauce until it is well blended. Reduce the heat to simmer and add ginger,1/8 teaspoon salt, pepper and hot sauce. Remove sauce from heat and pour over ribs, mixing well. Refrigerate for 3 hours minium.
- Preheat oven to 350.Spray a cooking sheet with oil and put the ribs on a baking sheet spread evenly and cook for 1 hour.
Nutrition Facts : Calories 940.5, Fat 53.5, SaturatedFat 21.7, Cholesterol 203.2, Sodium 1109, Carbohydrate 69.8, Fiber 1.1, Sugar 52.5, Protein 45.6
BAKED BARBECUED SPARERIBS
You'll need extra dinner napkins when you serve these tender ribs because they're so finger-lickin' good. The thick and tangy sauce has bits of celery and onion as well as a cayenne pepper kick. The ribs are perfect for summer picnics. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour., Meanwhile, in a large skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened., Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.
Nutrition Facts : Calories 992 calories, Fat 73g fat (26g saturated fat), Cholesterol 265mg cholesterol, Sodium 870mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.
GRILLED SPARE RIBS WITH BARBECUE SAUCE
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.
- Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see below). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
- Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.
More about "spare ribs grilledbaked spare ribs pierre lafitte recipes"
BEST OVEN-BAKED RIBS RECIPE - HOW TO MAKE OVEN BAKED …
From delish.com
4.9/5 (59)Total Time 2 hrs 20 mins
- If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under membrane and then peel it away.
- In a small bowl stir together brown sugar, salt, garlic powder, pepper, paprika, mustard powder, and cayenne.
BARBECUED RIBS (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (689)Total Time 2 hrs 45 minsCategory Main Dishes
- Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
OVEN BBQ PORK SPARE RIBS RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (92)Total Time 2 hrs 55 minsCategory Main CoursePublished Nov 30, 2021
SALT & PEPPER SPARE RIBS - FOOD WISHES - YOUTUBE
From youtube.com
Author Food WishesViews 491.7K
EASY FALL OFF THE BONE OVEN-BAKED RIBS - INSPIRED TASTE
From inspiredtaste.net
BEST GRILLED RIBS RECIPE - HOW TO COOK RIBS ON THE GRILL
From thepioneerwoman.com
BBQ OVEN-BAKED RIBS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
HOW TO GRILL SPARE RIBS SANDWICH | RECIPE - YOUTUBE
From youtube.com
SPARE RIBS GRILLEDBAKED SPARE RIBS PIERRE LAFITTE RECIPES
From findrecipes.info
SPARE RIBS GRILLEDBAKED SPARE RIBS PIERRE LAFITTE RECIPES
From tfrecipes.com
TENDER GRILLED SPARE RIBS RECIPE - MASHED
From mashed.com
BEST OVEN-ROASTED SPARE RIBS RECIPE - DELISH
From delish.com
PORK SPARERIBS WITH JAMMY BBQ SAUCE RECIPE | BON APPéTIT
From bonappetit.com
GRILLED PORK SPARE RIBS RECIPE | EPICURIOUS
From epicurious.com
GRILLED SPARE RIBS - OUT GRILLING
From outgrilling.com
HOW TO GRILL MARGARITA SPARE RIBS | RECIPE - YOUTUBE
From youtube.com
SMOKED PORK SPARE RIBS RECIPE | TRAEGER GRILLS
From traeger.com
You'll also love