Adams Rib Beef And Pork Ribs Recipes

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AMAZING RIBS



Amazing Ribs image

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

6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature

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



Adam's Ribs image

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

8 country-style pork ribs
Dr. Pepper cola, not diet
5 garlic cloves, slightly smashed
1 tablespoon liquid smoke
1 large onion, quartered
your favorite barbecue sauce

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



Adam's Rib: Beef and Pork Ribs image

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

1 1/2 lbs pork ribs
1 1/2 lbs beef ribs
2 ounces salt
2 ounces pepper
2 ounces granulated garlic
2 ounces Chinese five spice powder
2 ounces chipotle adobo sauce (canned, pureed)
2 ounces soy sauce
2 ounces brown sugar
2 ounces agave nectar
2 ounces minced onions
1 tablespoon cumin
1 ounce ginger (freshly grated)
1 tablespoon red pepper flakes
12 ounces beer
6 ounces sake
1 tablespoon red bell pepper (julienned)
1 tablespoon scallion (sliced on the bias)

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



Adam Perry Lang's Sweet and Sticky Kansas-City Style Ribs image

Provided by Food Network

Yield Serves 6

Number Of Ingredients 38

4 (1 1/4 lb) racks pork baby back ribs
1/2 cup Garlicky Barbecue Marinade, recipe follows
1/4 cup Seven Spice Dry Rub, recipe follows
Cider Mop spray, recipe follows
1/2 cup Sweet and Sticky Barbecue Sauce, recipe follows
10 garlic cloves, coarsely chopped
1/4 cup Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 medium onion, chopped
1/4 cup water
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 teaspoons Old Bay Seasoning
1/2 teaspoon ground ginger
1 cup apple juice
1 cup water
1/4 cup cider vinegar
1/2 cup vegetable oil
5 garlic cloves, chopped
1 medium onion, chopped
1 green bell pepper, chopped
Salt
1/4 cup dark rum
3 tablespoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1 cup dark brown sugar
2 cups water
2 cups ketchup
1/2 cup molasses
1/2 cup yellow mustard
1/2 cup cider vinegar
2 teaspoons hot sauce

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



Memphis-Style Ribs image

Provided by Food Network

Categories     main-dish

Time 22h30m

Yield 6 servings

Number Of Ingredients 28

6 pounds spare ribs
1 3/4 cups cider vinegar
1 3/4 cups apple cider
4 cloves garlic, peeled and minced
2 bay leaves
3 tablespoons Louisiana-style hot pepper sauce
1 tablespoon salt
3/4 cup BBQ Rub, recipe follows
3 cups wood chips
Vinegar Sauce, recipe follows, optional
Excerpted from "Al Roker's Big bad Book of Barbeque" Scribners 2002. Copyright 2002
6 tablespoons packed light brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt, such as kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon cayenne pepper
2 cups cider vinegar
1/4 cup ketchup
2 tablespoons packed dark brown sugar
1 tablespoon salt
1 tablespoon Louisiana-style hot sauce
2 teaspoons freshly ground black pepper
1 teaspoon chili powder

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



Argentinean-Style Ribs image

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

1 cup coarse salt, or as needed
6 pounds beef short ribs
6 limes, quartered

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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THE BEST BEEF RIBS FOR GRILLING | MYRECIPES
2022-06-09 When you want them fast and easy: Flanken-Style Short Ribs. One of the best ways to serve beef ribs is to choose this unusual cut. The ribs are sliced across the bones, creating thinner steaks studded with ovals of bone. They marinate beautifully and easily and are a quick cook on the grill. While Eastern European cooks use them as a seasoning ...
From myrecipes.com


ADAM LIAW'S TONKATSU RIBS | THE COOK UP | SBS FOOD
Preheat the oven to 130°C. Place a sheet of baking paper on a large sheet of foil. Rub the ribs with the paprika, salt and pepper and drizzle with a little olive oil. Wrap in the foil and place ...
From sbs.com.au


MENU - ADAMS' RIB & GRILLE
ADAMS' RIB & GRILLE CLASSICS (Dry rubbed and hickory smoked to perfection) Download Menu. Order Online. PORK Slow Smoked St. Louis Ribs-Half Rack $16.50 -Full Rack $32.00. CHICKEN Smoked BBQ Chicken Wings-10 Wings $13.50-20 Wings $25.00-30 Wings $34.50 Smoked BBQ 1/4 Leg $9.50. BEEF We have ribs for beef lovers! (Fair Market Value Pricing) …
From adamsribgrille.com


ADAM'S RIB RUB - BIGOVEN.COM
Mix into paste and thoroughly coat ribs on both sides. Put a very small amount of water in a baking dish big enough to hold all ribs on one level. Then put a thin strip of your preferred BBQ sauce on the water. Place the ribs on top (meat side up) and bake in a 300 degree oven for about 3 hours. Serve from oven or put on grill for several ...
From bigoven.com


ADAMS RIB RUB RECIPES ALL YOU NEED IS FOOD
Steps: First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat.
From stevehacks.com


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