AMAZING RIBS
This is an adapted family recipe. It is a lot of work, but worth the effort. If you do not have a slow cooker, you can bake the ribs for 2 to 3 hours, covered, in the oven.
Provided by Scotty
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 5h10m
Yield 12
Number Of Ingredients 6
Steps:
- Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
- Meanwhile, preheat an outdoor grill for high heat.
- Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
- Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.
Nutrition Facts : Calories 524 calories, Carbohydrate 33.7 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 10.9 g, Sodium 1034.2 mg, Sugar 21.7 g
ADAM'S RIBS
Different, unusual way to prepare ribs. The soda pop tenderizes the meat. Untried recipe but they sound so good I just had to post them!
Provided by JoAnn
Categories Pork
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place ribs in large stock pot and pour Dr. Pepper over ribs to cover.
- Add garlic, liquid smoke and onion.
- Bring to a boil, lower to simmer and cook until ribs are tender.
- Place ribs in baking pan and pour BBQ sauce over ribs.
- Bake at 350 degrees for about 30 to 45 minutes.
- Or they can be put on BBQ grill.
Nutrition Facts : Calories 504.4, Fat 30.3, SaturatedFat 6.1, Cholesterol 189.4, Sodium 163.4, Carbohydrate 4.7, Fiber 0.7, Sugar 1.6, Protein 50.2
ADAM'S RIB: BEEF AND PORK RIBS
There is a biblical reference to "Adam's Rib"; I just thought that would be a catchy name for this dish. Here, I've created two wet rubs; New Mexican with chipotle and other classic Latin seasonings. And a Korean-spiced wet rub of low sodium soy sauce, ginger and red pepper flakes. This recipe is similar to what I use in my restaurant where I sear the ribs in a saute' pan, then flambe' with sake for the pork and tequila for the beef before putting the whole pan in a 400 degree oven. (That trick can be dangerous so please stick to the recipe below) Two continents: One dish! Tip: For added tenderness, marinate ribs for up to 10 hours. Bake (Roast) covered in foil at 300 degrees for 30 minutes and then uncovered for an additional 30 minutes to brown. Beorn Hockenhull is the executive chef at DrinkTapasBar in Pomona, CA.
Provided by Chef Beorn Hockenhu
Categories Pork
Time 1h
Yield 16 Ribs, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat ovent to 400 degrees. Using two gallon size ziplock baggies, Use one for pork, and the other, for beef.
- Rub both the pork and the beef generously with salt, pepper, garlic and onion.
- For the pork: Add Chinese five spice, soy sauce, red pepper flakes,agave nectar, ginger and Sake. Marinate for 10 minutes in your refridgerator.
- For the beef: Combine pureed chipotle adobo sauce, brown sugar, cumin and the beer. Allow to marinate for 10 minutes in the fridge.
- On a parchment-lined sheetpan lay the ribs down, equally spaced. Pour remaining marinade over the ribs.
- Use two sheetpans if necessary or roast in two batches.
- Upon placing ribs in oven and closing the door. Reduce the temperature to 350 degrees. Roast for 30 minutes.
Nutrition Facts : Calories 1406.3, Fat 94.6, SaturatedFat 36.6, Cholesterol 278.9, Sodium 6533.1, Carbohydrate 47.6, Fiber 7, Sugar 18.6, Protein 74.4
ADAM PERRY LANG'S SWEET AND STICKY KANSAS-CITY STYLE RIBS
Provided by Food Network
Yield Serves 6
Number Of Ingredients 38
Steps:
- Rub each rack of ribs all over with 2 tablespoons of the barbecue marinade and refrigerate overnight.
- Bring ribs to room temperature and sprinkle each with 1 tablespoon of the dry rub.
- Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225 degrees, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225 degrees. Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender. Maintain the temperature at 225 degrees by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add water to the drip pan when half of it is evaporated. After 1 1/2 hours, spray the baby back ribs with the Cider Mop spray and rotate them on the grill; repeat spraying every 45 minutes.
- Remove the drip pan and spread the coals in an even layer. Replenish with fresh coals to make a medium-hot fire. Dilute the Sweet and Sticky Barbecue Sauce with 1/2 cup water. Brush sauce over ribs and cook for 30 minutes, turning often. Repeat brushing 4 or 5 times to build a sticky glaze. Transfer the ribs to a carving board and let rest for 10 minutes. Cut between each rib and serve. (If you would like to prepare them ahead, the glazed ribs can be refrigerated overnight. Serve cold or reheat in a 325 degrees oven.)
- In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water. The marinade can be refrigerated for up to 1 week.
- In a small bowl, whisk together all of the ingredients. The dry rub can be refrigerated or frozen for up to 6 months.
- In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate. The mop spray can be refrigerated for up to 1 week.
- Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
- Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt. The barbecue sauce can be refrigerated for up to 2 weeks.
MEMPHIS-STYLE RIBS
Steps:
- Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
- In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
- Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.
- Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.
- Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.
- Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
- Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.
- If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.
- Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.
- Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.
- Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.
- In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
- Yield: about 2 1/2 cups
ARGENTINEAN-STYLE RIBS
At first glance you'll say 'whoa! that's way too salty for me to try...' but stick with it. This is one of the best rib recipes I've ever tried. Very quick and easy.
Provided by DRIBBS
Categories World Cuisine Recipes Latin American South American Argentinian
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Coat the ribs heavily with salt. This brings out the fat.
- Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.
Nutrition Facts : Calories 1760 calories, Carbohydrate 0 g, Cholesterol 344.7 mg, Fat 164.3 g, Fiber 0 g, Protein 65.3 g, SaturatedFat 71.5 g, Sodium 15404 mg, Sugar 0 g
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