STOVETOP SMOKED BABY BACK RIBS WITH MAPLE BBQ SAUCE
Provided by Trisha Yearwood
Categories main-dish
Time 3h45m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Put 4 cups hickory wood chips into a container and cover with 4 cups of water. Allow the chips to soak for 30 minutes. Drain and set aside.
- Meanwhile, assemble the dry rub for the ribs. In a small mixing bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper and chili powder.
- Cut the rib rack into 4 pieces. Put a cooling rack over a baking sheet and put the ribs on top. Let the ribs come to room temperature, then rub the meat all over with the dry rub.
- Set up a stovetop smoker: Make a shallow bowl out of heavy-duty aluminum foil that fits into a 5- to 7-quart Dutch oven, with the sides of the aluminum bowl coming 2 inches up the sides of the pot; put it in the bottom of the Dutch oven. Put the soaked and drained wood chips over the aluminum foil in an even layer. Put a small round of aluminum foil on top of the wood chips. Put a 6-inch steamer basket (make sure the handle is attached in the center for easy removal) on top of the aluminum round. Transfer the smoker to the stovetop.
- Put the ribs in the steamer basket; it is okay if the pieces overlap slightly. Cover the smoker and create a strong seal by wrapping the rim of the lid with heavy-duty aluminum foil. Turn the heat to medium high and smoke the ribs for 45 minutes. Turn off the heat and carefully remove the aluminum foil seal and lid.
- Preheat the oven to 250 degrees F.
- Remove the ribs and steamer basket from the Dutch oven and set aside. Remove the remaining foil and wood chips carefully, as grease from the ribs may have dripped down; use tongs to lift the wood chips and foil bowl out and transfer them to a baking sheet to cool before discarding. Put the ribs back into the empty Dutch oven and cover with the lid. Slow roast until the ribs are completely tender, an additional 2 hours. The meat should pull away from the bones very easily.
- Meanwhile, pour the ketchup, maple syrup, molasses, vinegar, Worcestershire and soy sauce into a small saucepot and stir to combine. Place over medium heat and heat just until simmering. Keep warm.
- Remove the pot from the oven and brush the ribs generously with the BBQ sauce. Preheat the broiler to high.
- Broil the ribs until the sauce is caramelized and bubbly, about 5 minutes. Serve immediately.
STOVETOP, COUNTRYSTYLE RIBS, IRIS
These are perfect for the colder days leading into winter. We enjoyed them with braised winter greens, sweet potato pone and hot water cornbread. I let mine marinate overnight in the fridge for added flavor,and put in a half cup of Sweet Baby Rays' barbeque sauce right at the end.
Provided by iris mccall
Categories Ribs
Time 1h
Number Of Ingredients 8
Steps:
- 1. Gather your ingredients. Prick your ribs with a fork and set aside.
- 2. Place all ingredients in a 1 gallon ziploc bag and seal. Shake well to coat meat and place in a pyrex dish in the fridge overnight.
- 3. Remove ribs from marinade, and let them come up to temperature, about 30 minutes. Heat a skillet on the stove top til almost smoking. Coat bottom of skillet with vegetable oil and brown ribs on both sides long enough for a crust to form.
- 4. Remove ribs from skillet after well browned to a plate. Add marinade to the skillet, and reduce heat to a simmer. Return ribs to the skillet and cover with well fiiting lid.
- 5. Let simmer for 30 minutes, turning once. Check the thickness of the sauce, if it starts to stick scrape skillet well. Add half cup of sauce and half a cup of water. Turn off heat and let sit 10 minutes. Then serve with your choice of sides.
- 6. Note: I DON'T ADVISE RINSING YOUR MEAT. I RECENTLY SAW ON THE VIEW THAT THE SPLASHING WATER ONLY HELPS SPREAD POSSIBLE CONTAMINATES, AND IF YOU COOK IT LONG ENOUGH, YOU WILL KILL SALMONELLA, E COLI, ECT. BUT USE YOUR OWN DISCRETION!!
MOM'S STOVETOP PORK RIBS
This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.
Provided by THELMALU99
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
- When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 10.7 g, Cholesterol 125.2 mg, Fat 32 g, Fiber 3.4 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1326.9 mg, Sugar 1.4 g
STOVETOP SMOKED BABY BACK RIBS
Growing up in the South gave me a real soft spot for smoked barbecue, especially fall-off-the-bone baby back ribs. Did you know you can recreate smokehouse favorites at home, right on your stovetop? Smoking gives meat a rich flavor, crispy exterior "or bark" and amazing tenderness. Slather all of that in a four-ingredient homemade barbecue sauce and you have a blue-ribbon winner!
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Soak 8 ounces (about 4 cups) barbecue wood chips in water to cover for 1 hour. Drain and discard the water.
- Prepare the stovetop smoker: Place a 7-quart black Dutch oven on the stovetop (see Cook's Notes). Cut two pieces of heavy-duty aluminum foil long enough to line the bottom of the pot and still come up the sides with overhang. Lay the pieces one on top of the other in a crisscross pattern (like a plus sign). Place the soaked wood chips on top of the foil and spread in an even layer. Fold one piece of foil overhang over the wood chips. Top with a metal steamer basket.
- For the ribs: Whisk together the salt, paprika, cumin, ground mustard, garlic powder, coriander and allspice in a small bowl. Sprinkle generously all over the ribs. Press the spice rub into the ribs with your hands and transfer them to the steamer basket (it's okay if the ribs overlap slightly). Cover with the lid and fold the excess foil over the lid. You can use more aluminum foil to create a tight seal around the lid as needed to keep the smoke in the pot.
- Cook the ribs in the smoker over medium heat until the meat easily pulls away from the bone, about 1 hour.
- Preheat the oven to 300 degrees F and prepare the slather sauce: Whisk the ketchup, date syrup, mustard and Worcestershire sauce together in a small saucepan and cook over medium heat until warmed through, about 5 minutes.
- Once the ribs are smoked, remove and discard the foil around the seal of the pot. Set the steamer basket of ribs on a sheet pan and carefully lift the warm wood chips out of the pot using the excess foil. Allow them to cool completely on a sheet pan before discarding them.
- Place the steamer basket of ribs back into the pot and cover. Roast until the ribs are fall-off-the-bone tender, about 30 minutes.
- To serve, cut between the bones to separate each rib. Pour the slather sauce on top and serve with coleslaw and cornbread.
"STOVE TOP" BBQ (BEEF OR PORK RIBS)
This recipe is from the Paula Deen cooking show on the TV Food Network. Originally shown for beef short ribs only, I have found it works as well with pork ribs. I have increased the amount of sauce ingredients - the original amounts didn't seem to be quite enough to really enjoy!
Provided by Rick B2
Categories Meat
Time 2h30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut all ribs into serving size pieces Sprinkle ribs with salt (to taste) In a Dutch oven, brown ribs on all sides in veg oil over medium heat Remove ribs from pot Saute onions in pot until lightly browned Return ribs to pot Combine all remaining ingredients in a bowl and mix together- Add to pot Cover pot and cook over low heat for approx 2 hours, or until tender, stirring occasionally.
BEST STOVE TOP BARBECUE RIBS
A good friend of mine found this in a grocery store ad in his local newspaper & sent it to me. Haven't tried it yet, but it sure sounds good!!! Putting it here for safe keeping! (I think the sauce would be good on beef or chicken, too!)
Provided by Ackman
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, mix all the ingredients, EXCEPT the ribs & the onion.
- Place the ribs in a saucepan w/ a lid, large enough to hold the ribs.
- Pour the sauce over the ribs.
- Spread the onion rings on top.
- Cover & bring to a boil over medium-high heat.
- Turn heat down & simmer for 45 minutes or until ribs are nice & tender.
Nutrition Facts : Calories 34.8, Fat 0.1, Sodium 461.6, Carbohydrate 8.3, Fiber 0.5, Sugar 5.1, Protein 1.1
More about "stove top barbecue ribs recipes"
STOVE-TOP BABY BACK RIBS - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
STOVE-TOP SHORT RIBS - BETTER HOMES & GARDENS
From bhg.com
STOVE-TOP BBQ PORK RIBS - FOODIE BAKER
From foodiebaker.com
STOVE-TOP BABY BACK RIBS | MYGREATRECIPES
From mygreatrecipes.com
BEST OVEN-BAKED RIBS RECIPE - HOW TO MAKE OVEN BAKED BBQ …
From delish.com
ST. LOUIS RIBS RECIPE (OVEN-BAKED) | KITCHN
From thekitchn.com
SHAVED BEEF RECIPES - 35 RECIPES WITH SHAVED BEEF - EATING ON A …
From eatingonadime.com
21 OF THE BEST INSTANT POT BEEF RIBS RECIPES - SIX SISTERS' STUFF
From sixsistersstuff.com
STOVE TOP BARBEQUE RIBS - RECIPE - COOKS.COM
From cooks.com
THE BEST STOVETOP RIBS: ARROZ CON COSTILLAS DE CERDO (MEXICAN …
From amazingribs.com
BEST-EVER BARBECUED RIBS RECIPE | BON APPéTIT
From bonappetit.com
FOOD & WINE'S BEST BBQ RECIPES
From foodandwine.com
BEST STOVE TOP BARBECUE RIBS RECIPES
From alicerecipes.com
COUNTRY-STYLE RIBS RECIPE: BEST STOVETOP BBQ RIBS BY REBEKAH …
From redcipes.com
EASY & WONDERFUL BARBECUE SAUCE - RECIPE - COOKS.COM
From cooks.com
10 BEST STOVE TOP PORK RIBS RECIPES | YUMMLY
From yummly.com
THE LAST THING TO DO BEFORE THROWING AWAY FLAT SODA
From tastingtable.com
OVEN BARBECUE RIBS RECIPE - NYT COOKING
From cooking.nytimes.com
You'll also love