Awardwinningribrubribs Recipes

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AWARD WINNING RIB RUB RIBS



Award Winning Rib Rub Ribs image

Ok,while I haven't REALLY won any awards for this, I believe it's only cuz I haven't submitted it for any! Active work time is minimal, but setting and soaking and slow cooking are all added into the cook time.

Provided by ladycook

Categories     Meat

Time P1DT4h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/8 cup cumin
1/8 cup chili powder
1/8 cup black pepper
1/8 cup white pepper
2 tablespoons cayenne pepper
1/8 cup dark brown sugar, plus
2 tablespoons dark brown sugar
1/4 cup salt
1/8 cup paprika
1/8 cup garlic powder
1/8 cup onion powder
1/4 cup cider vinegar
3 full pork spare rib racks

Steps:

  • 24 hours in advance of smoking: Place Vinegar in a new clean squirt bottle.
  • Peel membrane off the inside of the ribs and trim off any large thick pieces of fat.
  • Mix together all the dry ingredients well.
  • Lightly spray mist the ribs with vinegar to moisten.
  • Evenly and generously coat all surfaces of the meat with the rub, massaging the ribs. (as Emeril would say, it makes them happy).
  • Cover the ribs and allow to marinate for about 24 hours.
  • Gas Grill Cooking Directions:
  • Soak Hickory wood chips in water overnight. Place in a large disposable aluminum pan. (allow some of the water in the pan but not so that they're swimming) Cover the pan tightly with aluminum foil. Poke some holes in the foil.
  • Place the pan under the grill racks directly on top of the shield above the gas burner. Set heat to lowest setting and replace grill racks.
  • Smoke ribs at 200 degrees F. about 3-1/2 hours.
  • DO NOT LET THE TEMPERATURE GO ABOVE 200D DEGREES. It's going to smoke like crazy, if you've never smoked before, don't panic. Turn the ribs once or twice during cooking, but open the lid as little as possible (except to crack open a bit to lower temp if needed).
  • if you like, in the last few minutes of cooking you can slather on some of your favorite barbecue sauce.

Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.3, Sodium 4753.6, Carbohydrate 20.5, Fiber 4, Sugar 11, Protein 2.4

L AND L COOKING CREW'S AWARD WINNING RIBS



L and L Cooking Crew's Award Winning Ribs image

Provided by Food Network

Categories     main-dish

Time 12h30m

Yield 6 servings

Number Of Ingredients 12

6 slabs baby back ribs (approximately 1 slab per person)
Paprika
Seasoning alt
Red pepper
Black pepper
Salt
Garlic powder
Dry mustard
Chili powder
Oregano
Charcoal (recommended: Royal Oak brand)
Tomato Based Barbeque Sauce

Steps:

  • Dry Rub:
  • Combine finely ground spices including paprika, seasoning salt, red pepper, black pepper, plain salt, garlic powder, dry mustard, chili powder and oregano. Mix the dry ingredients together in a shaker and adjust amounts to suit individual taste.
  • Ribs:
  • Apply a heavy coat of rub to each slab of ribs. Heat the charcoal in a smoker to 220 degrees F. Put the ribs in the smoker and cook for 6 hours until meat is tender.
  • When the ribs are cooked thoroughly, apply a coat of tomato based barbeque sauce with a soft brush and serve.

WORLD FAMOUS RENDEZVOUS DRY RIBS



World Famous Rendezvous Dry Ribs image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 4

4 cups white distilled vinegar
4 cups water
1/3 cup Rendezvous Famous Seasoning
2 and down pork loinback ribs

Steps:

  • Mix vinegar, water and seasoning together to make your basting sauce.
  • Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350 degrees.
  • Start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown.
  • The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side.
  • Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve.

INSANE OVEN BEEF RIBS



Insane Oven Beef Ribs image

The most unbelievable, easy to make beef ribs ever, man.

Provided by MELISSACK

Categories     Main Dish Recipes     Rib Recipes

Time 1h

Yield 3

Number Of Ingredients 8

2 pounds beef short ribs
⅓ cup soy sauce
¾ cup red wine
½ cup olive oil
2 tablespoons all-purpose flour
¼ cup brown sugar
4 cloves garlic, minced
1 pinch curry powder

Steps:

  • Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
  • Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
  • Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.

Nutrition Facts : Calories 1076.7 calories, Carbohydrate 21 g, Cholesterol 124.1 mg, Fat 91.5 g, Fiber 0.6 g, Protein 31.1 g, SaturatedFat 28.5 g, Sodium 1676.8 mg, Sugar 12.6 g

AWARD WINNING RIBS



Award Winning Ribs image

Here's another recipe from Diana Sauce.com for ribs, its very good - For sweet and sticky ribs, use Diana Sauce, Maple or Honey Garlic flavours on the grill.

Provided by Chef mariajane

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 cup diana marinade (Steak Spice Falvour)
1 cup barbecue sauce (Diana Sauce, Rib & Chicken Flavour)
4 lbs pork side ribs (about 2 racks)

Steps:

  • Slice between the bones to cut each rack into two equal portions. Brush ribs with marinade. Transfer ribs to a Dutch oven; drizzle with any remaining marinade. Add enough cold water to cover the ribs. Set the Dutch oven over high heat; bring to a boil. Reduce heat to low. Simmer ribs, partially covered, for 1 hour or until fork tender; remove ribs. Preheat grill to medium. Brush ribs with half of the sauce. Grill ribs, turning and basting frequently with remaining sauce, for 20 minutes or until ribs are very saucy and tender.

Nutrition Facts : Calories 1344.2, Fat 108.2, SaturatedFat 40.7, Cholesterol 353.8, Sodium 854.1, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 78.7

CONTEST-WINNING BARBECUED SPARERIBS



Contest-Winning Barbecued Spareribs image

Meet the Cook: All of us - my husband, our two sons (19 and 16) and I - love to eat barbecued ribs. But the closest rib restaurant to us in Denver, 150 miles away. So I came up with this recipe. It's now our traditional meal on the Fourth of July. -Jane Uphoff, Idalia, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon ground mustard
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
3 pounds pork spareribs
2/3 cup ketchup
1/2 cup water
1/2 cup chopped onion
1/4 cup lemon juice
2 tablespoons vegetable oil
1 teaspoon dried oregano
1 teaspoon Liquid Smoke, optional
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine the first four ingredients; rub over ribs. For sauce, combine the remaining ingredients; set aside. , Grill ribs, covered, over indirect heat and medium-low coals for 1 hour, turning occasionally. Add 10 briquettes to coals. Grill 30 minutes longer, basting both sides several times with sauce or until meat is tender.

Nutrition Facts :

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