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.
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.
A VERY POPULAR BBQ SAUCE
This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)
Provided by JRNEUMILLER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.2 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, Sodium 278.4 mg, Sugar 9.2 g
BARBECUE RIBS
This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.
Provided by SEEsign
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
- In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
- Preheat grill for medium heat. Position grate four inches above heat source.
- Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g
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
5-INGREDIENT INSTANT POT® BARBECUE PORK RIBS
These easy, succulent and meltingly tender Instant Pot® barbecue ribs are as quick as they are delicious! After cooking in the electric pressure cooker, just bake them for a few minutes for that irresistible BBQ rib bite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Spray 6-quart Instant Pot® insert with cooking spray. Mix broth, seasoning and Worcestershire sauce in insert. Add ribs; turn to coat. Stand ribs up against sides of insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Transfer ribs to cutting board; cool slightly. Discard cooking liquid. When cool enough to handle, cut sections into individual ribs.
- Position oven rack 4 inches from broiler element. Set oven control to broil. Line rimmed sheet pan with foil. Spray with cooking spray. Place ribs on foil; brush all over with BBQ sauce.
- Broil ribs 2 to 4 minutes or until sticky, crispy and blackened in spots.
Nutrition Facts : Calories 460, Carbohydrate 11 g, Cholesterol 135 mg, Fat 1/2, Fiber 1 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 9 g, TransFat 0 g
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- Classic BBQ Rib Sauce. A great rib sauce should cook on the ribs, low and slow so that it can sink into the pores of the meat and create a sticky crust on the surface.
- Kansas City Rib Sauce. In Kansas City, you typically get a thick tomato-based sauce that is sweet and often spicy. Our classic barbecue sauce is rich, dark in color, beautifully shiny on your favorite ribs, and also sticky and sweet.
- Jack Daniel's Rib Glaze. Whiskey-based barbecue sauces have a long history in the South. Our sweet tomato-based sauce gets that great whiskey flavor, and the sugar and spices tame that bite.
- Savory Rib Sauce. Our savory barbecue sauce features an old-fashioned approach to sauce-making by using chicken stock as a base. This is a great sauce for all kinds of barbecue, but the perfect blend for ribs, and because it's mild heat it's good for kids.
- Chipotle Barbecue Sauce. Many commercial barbecue sauces use liquid smoke or smoke flavoring to give them that "authentic" barbecue flavor. In our sauce, we use smoked jalapeños (chipotles) instead for a hint of that charred flavor.
- Dr. Pepper Barbecue Sauce. If you have a plate of smoky ribs in one hand, chances are an ice-cold soda is in the other. Grab one bottle of Dr. Pepper and put this soda to fantastic use in a sweet sauce that's perfect on ribs.
- Best Odds Rib Sauce. This classic barbecue sauce is specifically designed for great barbecue ribs and gives you the best odds at making the best rack of ribs you've ever made.
- Apple City Barbecue Sauce. From legendary pitmaster Mike Mills, this award-winning barbecue sauce is a labor of love. Loaded with flavor, this sauce balances the sweetness of apples, the tartness of vinegar, and the smokiness of bacon.
- Memphis Barbecue Sauce. Balanced between sweet and hot, this sauce contains 1/2 cup of Louisiana-style hot sauce for a little kick. Thinner than most BBQ sauces, our Memphis-style recipe calls for molasses and sugar, so keep an eye on the pot and don't let it burn.
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