TENDER 'N' TANGY RIBS
These ribs are so simple to prepare! Just brown them in the skillet and then combine them with the sauce ingredients in your slow cooker. Serve them for lunch, or let them cook all day for fall-off-the-bone tenderness. -Denise Hathaway Valasek, Perrysburg, Ohio
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.
Nutrition Facts : Calories 689 calories, Fat 48g fat (16g saturated fat), Cholesterol 170mg cholesterol, Sodium 1110mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 42g protein.
HICKORY-SMOKED BABY BACK RIBS
These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.
Provided by Rob Rainford
Categories Grill/Barbecue Pork Pork Rib Fourth of July Juneteenth Molasses Cumin Vinegar Backyard BBQ Summer
Yield Makes 4 to 6 servings
Number Of Ingredients 21
Steps:
- The Rainford Method
- For the ribs, stir together the sugar, salt, smoked paprika, chili powder, regular paprika, onion powder, black pepper and thyme. Set aside.
- With a small, sharp knife, release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of paper towel and peel the membrane off the rack. (If you leave the membrane on, the ribs will be chewy.)
- Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavor is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.
- Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 250 to 300°F (120 to 150°C) to grill the ribs. For gas grills, preheat the grill to low then turn off one side of the grill to achieve indirect heat. Place a drip tray on the cooler side of the grate and half fill the pan with warm water or the beer of your choice.
- Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke.
- Place the rib racks over indirect heat as far from the heat as possible, with the bone sides facing toward the heat. Close the lid and close the top vent on a charcoal grill about halfway. This will maintain a temperature between 250 and 300°F (120 and 150°C). Cook the ribs for 2 hours.
- Once the ribs are on, it's time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don't, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.
- The first batch of charcoal should be cooling down after 2 hours. Now is the time to use your chimney starter and get another batch of charcoal lit. Add the remaining wood chunks to the coals to get a little more smoke. If using a gas grill, wrap the remaining chips in foil and place directly on the hotter side of the grate. Close the lid and grill for another 2 hours. Make sure to come back every hour on the hour to check the temperature and to add more charcoal, if necessary. In the last hour of grilling, your ribs will start to show signs of cooking all the way through. When the meat pulls back from the bone, the ribs are almost ready. Baste the ribs with the barbecue sauce during the last 5 to 10 minutes of cooking. I like to tent my ribs before serving, so take them off the grill and let them rest, loosely covered with foil, for 10 minutes.
TANGY SPARERIBS
I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes. They have an old-fashioned homemade barbecue sauce that clings to every morsel. -Judy Clark, Elkhart, Indiana
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion and celery; cook and stir for 4-5 minutes or until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat. , Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer or until ribs are tender.
Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 478mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.
SIMPLE BBQ RIBS
Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh.
Provided by LLOYD RUSHING
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h
Yield 4
Number Of Ingredients 5
Steps:
- Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Nutrition Facts : Calories 440.5 calories, Carbohydrate 24.5 g, Cholesterol 127.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 33.3 g, SaturatedFat 7.8 g, Sodium 4260.3 mg, Sugar 16.8 g
TANGY HICKORY BBQ RIBS
To ensure these ribs reach peak deliciousness on the grill, they need a 20-minute simmer in a Dutch oven or stockpot. (Well, that and our tangy BBQ sauce!)
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cut ribs into 2-rib sections; place in Dutch oven or stockpot.
- Add enough water to completely cover ribs. Stir in remaining ingredients except barbecue sauce; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Drain.
- Heat grill to medium heat. Grill ribs 10 min. or until done, turning occasionally and brushing generously with barbecue sauce.
Nutrition Facts : Calories 370, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 400 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Protein 26 g
BBQ RIBS - A LITTLE SWEET, A LITTLE TANGY
We love BBQ ribs, especially homemade. I took a copycat recipe and made some changes that gives the sauce a sweet tangy flavor. I always make extra sauce so I can keep pouring over the ribs as they are roasting.
Provided by Chef Dee
Categories Pork
Time 1h
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut the ribs into smaller segments, then simmer for one hour until tender.
- Combine the sauce ingredients in a saucpan and bring them to a boil.
- Reduce heat and simmer for 30 min's.
- Place meat side down in roast pan, brush with the sauce.
- Bake uncovered for 30 mins at 325.
- Turn the ribs over and brush again with the sauce, return to oven for another 20 min's.
- Brush more sauce on the ribs, return to the oven for another 10 min's.
- If you like darker ribs, turn on the broiler for a few minutes when they are almost done, and watch closely while they darken.
Nutrition Facts : Calories 1474.7, Fat 107.5, SaturatedFat 39.7, Cholesterol 367.4, Sodium 1859.4, Carbohydrate 50, Fiber 0.6, Sugar 45.2, Protein 74.9
KRAFT® HICKORY SMOKE BBQ RIBS
These pork spareribs are prebaked in the oven before being basted with tangy hickory smoke BBQ sauce and grilled to perfection.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F. Place ribs in 15x10x1-inch baking pan lined with foil.
- Bake 1 hour 15 min. Remove ribs from oven.
- Preheat greased grill to medium heat. Remove ribs from pan; place on grate of grill. Cook 15 min., turning and brushing frequently with barbecue sauce.
Nutrition Facts : Calories 510, Fat 38 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 150 mg, Sodium 550 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 7 g, Protein 31 g
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