Authentic Barbecue Pork Spareribs Using A Paper Bag Recipes

AUTHENTIC BARBECUE PORK SPARERIBS USING A PAPER BAG

Steps:

• Mix all dry rub ingredients together in a medium bowl. Measure out 3/4 cup of the dry rub and place in separate bowl. Reserve remaining rub for future use. Rub 3 tablespoons dry rub on each side of the 2 racks of ribs. Let ribs stand at room temperature for up to an hour, (wrap them in plastic wrap and refrigerate if you need to hold them any longer).
• Preheat grill.
• Wrap about 2 cups of hickory wood chips in a foil packet and poke packet with a fork. Lay foil packet on top of the grilll.
• Turn the ribs every thirty minutes for a total cooking time of two to three hours. At 1 1/2 hours, keeping the temperature constant at 250 degrees. If the meat is nearing doneness, the meat will start pulling away from the bones and have a distinct rosy glow on the exterior.
• Immediately after taking the ribs off the grill, completely wrap them in aluminum foil. Put the foil wrapped ribs in a brown paper bag and fold the paper bag over the ribs. Allow to rest at room temperature for one hour or more.
• Meanwhile, prepare barbecue sauce. Heat butter in a medium saucepan. Add onions and garlic; sauté until onions soften, 3 to 4 minutes. Stir in next 6 ingredients; cook over medium heat to blend flavors, about 5 minutes. Add vinegar and tomato sauce; bring to simmer. Simmer uncovered until sauce thickens slightly, about 15 minutes. After ribs have rested for at least an hour, unwrap and brush with barbecue sauce (or pass sauce separately). Cut into individual servings and serve.

BARBECUED PORK RIBS

Steps:

• For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
• Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
• Preheat the oven to 375 degrees F.
• Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
• For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
• When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
• Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.

SLOW SMOKED PORK SPARERIBS

Steps:

• Combine the salt, brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and celery seed in a bowl; set aside. Remove all heavy fat from the ribs, then remove and discard the membrane covering the rib side. Cut the slabs into 3 to 4 bone portions, cutting evenly between the ribs to leave some meat on each portion.
• Rub the spice mixture into the rib portions front and back until all of the spice mixture has been used. Place the ribs into a resealable plastic bag, and refrigerate 4 hours to overnight. Letting the ribs sit overnight will give them the best flavor.
• When ready to cook, fill the water pan of your smoker with the apple, orange, lemon, lime, onion, red wine, and water. If you do not have a water pan, place the ingredients into a metal bowl, and set the bowl on the drip tray, above the heat source. Smoke with the wood chips of your choice at 250 to 300 degrees F (120 to 150 degrees C) until the ribs are no longer pink, and the meat easily pulls from the bone, 4 to 6 hours or more depending on the smoker and temperature. Change the wood chips according to manufacturer's directions.
• Preheat an outdoor grill for medium-low heat, and lightly oil grate. Stir together the soy sauce, lime juice, and ketchup in a bowl to make the barbeque sauce; set aside.
• After the ribs are fully cooked, remove them from the smoker, and brush them with the barbeque sauce. Cook on the preheated grill, brushing occasionally with the sauce, until the sauce has become sticky and infused into the ribs, 15 to 20 minutes.

BARBECUED SPARERIBS

Steps:

• In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

BARBECUE COUNTRY-STYLE PORK RIBS

Steps:

• Heat oven to 400 degrees. Place pork in a Dutch oven or a roasting pan with a lid. Sprinkle with salt. In a small, dry skillet over medium heat, toast allspice, peppercorns, coriander and cloves until fragrant, about 2 minutes. Using an electric spice grinder or a mortar and pestle, grind spices and transfer to a small bowl.
• To the ground, toasted spices, add smoked paprika, cayenne, cinnamon, annatto (if using), garlic, molasses, vinegar and tomato paste. Stir well, then rub mixture all over pork.
• Add 4 cups water to pot. Add split chiles, if using (omit if you don't like really spicy barbecue), and bay leaves. Cover and bake for 30 minutes. Reduce heat to 300 degrees, and continue to bake, basting occasionally for 2 hours, until meat is fork tender and falling off the bone. Pour off juices and remove rising fat. Cut pork into chunks or shred. Serve with pan juices, on a bun or roll, and/or with the cabbage salad. (Alternatively, refrigerate meat and juices for up to 2 days for easier fat removal, and reheat.)
• To make optional cabbage salad, place cabbage in a low, wide bowl. Sprinkle with salt and toss well. Add orange juice, lime juice, vinegar, jalapeño, cumin and scallions. Toss well and leave to macerate for at least 1 hour; repeat tossing once or twice. Garnish with cilantro sprigs.

BBQ PORK SPARERIBS

Steps:

• Blanch ribs in boiling water for two minutes.
• Mix soy sauce, water, sugar, hoisin sauce, ginger, garlic and diced onion in a small bowl.
• Place ribs into a lightly oiled baking tray to avoid a mess on your BBQ and pour over the sauce mixture. The tray is also necessary so the sauce can be reserved.
• Cook for 20 minutes over a low heat with the hood of the BBQ closed.
• Add the sherry and season with pepper, stir to mix and turn over the ribs.
• Continue cooking over low temperature with hood down for another 40 minutes, stirring and turning ribs several times.
• Turn the grill section of the BBQ to high and transfer the ribs to the grill. Cook around 5 minutes a side until they are crisp and well browned.
• Blend chicken stock and cornflour together.
• While ribs are grilling add chicken stock and cornflour to sauce mixture, increase temperature and stir until sauce has thickened.
• Serve over boiled rice with sauce poured over top of ribs.

NOT YOUR EVERY DAY SMOKED PORK SPARE RIBS

Steps:

• In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.
• Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). Soak wood chips (apple or cherry are our favorites).
• While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.
• When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place the ribs on the grill grate bone-side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce.

BAKED BARBECUED SPARERIBS

Steps:

• In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour., Meanwhile, in a large skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened., Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.