Barbequed Pork Ribs Recipes

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BEST BARBECUE RIBS EVER



Best Barbecue Ribs Ever image

Provided by Katie Lee Biegel

Time 3h35m

Yield 6 servings

Number Of Ingredients 11

1/4 cup brown sugar
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup barbecue sauce

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.

BARBECUED PORK RIBS



Barbecued Pork Ribs image

These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of smoky goodness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 20

2 racks (2 to 2 1/2 pounds each) Saint Louis-style pork ribs
Vegetable oil, for grill rack
2 tablespoons packed light-brown sugar
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
2 teaspoons hot paprika
2 teaspoons mustard powder
1 teaspoon celery seed
2 tablespoons vegetable oil
1 small yellow onion, finely chopped (1 cup)
3 garlic cloves, minced
1/4 teaspoon red-pepper flakes
1/4 cup tomato paste
1/4 cup bourbon
1 cup strained tomatoes
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1 cup water
1/4 cup plus 2 tablespoons light-brown sugar
Coarse salt and freshly ground pepper

Steps:

  • Prepare the ribs: Place 1 rib rack, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the membrane, gently peel it from the rack, and discard. Repeat with remaining rack.
  • Make the rub: Combine sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl. (If mixture is clumpy, pass through a medium sieve.) Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover, and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
  • Make the sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2 to 3 minutes. Add red-pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water, and sugar, and cook, continuing to stir, until sugar dissolves.
  • Simmer the sauce: Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3, about 30 minutes. Season with salt and pepper. Let cool slightly. Puree in a blender until smooth. (You should have about 2 cups.) Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
  • Set up the grill: Place a 9-by-13-inch disposable aluminum pan in the center of bottom grill rack. If using a charcoal grill, place a chimney starter on top grill rack, and fill with about 60 charcoal briquettes (about 4 pounds). Stuff newspaper under chimney, and ignite. Heat briquettes until just covered in ash. Wearing oven mitts, carefully lift chimney, remove top rack, and pour coals onto bottom rack along both sides of pan. Top coals with 1 to 2 chunks hardwood or 1 cup wood chips that have been soaked in water for 1 hour and drained. Fill pan halfway with hot water. Replace top rack. If using a gas grill, heat to medium-low.
  • Grill the ribs: Let ribs stand at room temperature for 30 minutes before cooking. Fold a paper towel into a thick rectangle, and dip it in oil. Hold towel with tongs, and brush oil on top grill rack. Place both rib racks, bone side down, on top grill rack, directly over pan. Cover, keeping top grill vents halfway open and bottom vents completely open to maintain grill temperature of 275 degrees to 325 degrees. Cook ribs, without turning, until the meat is tender but not falling off bones, and has shrunk 1/2 inch from ends, 3 to 3 1/2 hours, adding 8 briquettes to each charcoal pile every hour.
  • Baste the ribs: Transfer 1 cup sauce to a small serving bowl. Brush both sides of ribs with remaining 1 cup sauce. Cover, and grill until ribs are glistening and deep mahogany, about 15 minutes. Let stand for 10 minutes. Serve with reserved sauce.

OVEN PORK RIBS WITH BARBECUE SAUCE



Oven Pork Ribs with Barbecue Sauce image

Recipe video above. Barbecue pork ribs made in the oven! It's easy, the ribs are meltingly tender and it's packed full of flavour from the rub, braising the ribs in cider (see Note 1 for subs!) and the homemade barbecue sauce glaze! (Note: BBQ Sauce ingredients not consistet with the video!! Editing blunder - use ingredients listed in recipe below. Need to fix video!!)

Provided by Nagi | RecipeTin Eats

Categories     BBQ     Dinner     Ribs

Time 2h30m

Number Of Ingredients 22

2.5 tsp paprika powder
2 tsp garlic powder ((sub with onion powder))
1.5 tsp onion powder ((sub with garlic powder))
1 tsp cayenne pepper ((omit for not spicy))
1.5 tsp dried thyme
1.5 tsp dried oregano
1.5 tsp salt
0.5 tsp black pepper
2 - 2.5kg / 4 - 5lb pork ribs (2 racks)
3/4 cup sweet alcoholic apple cider (hard cider) (, or apple juice (Note 2))
1 tbsp olive oil
1/2 cup apple cider vinegar ((Note 3))
1 1/2 cups tomato ketchup ((or Aussie tomato sauce))
1/2 cup water ((or use remaining apple cider!))
1 1/2 tbsp molasses (, orginal (not blackstrap, Note 4))
1/3 cup brown sugar
2 tsp mustard powder
1 1/2 tsp garlic powder
2 tsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp Tabasco or cayenne pepper ((optional, for spiciness))

Steps:

  • Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
  • Preheat oven to 160°C/320°F (all oven types).
  • Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
  • Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
  • Line a new tray with foil then baking / parchment paper (you'll thank me later).
  • Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
  • Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
  • Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
  • Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!

Nutrition Facts : Calories 814 kcal, Carbohydrate 39 g, Protein 38 g, Fat 55 g, SaturatedFat 18 g, Cholesterol 187 mg, Sodium 1733 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

BARBECUED PORK RIBS



Barbecued Pork Ribs image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 4

Salt and pepper
1 tablespoon red pepper flakes
1 slab pork ribs, 3 pounds
1 1/2 cups white vinegar

Steps:

  • Rub the salt, pepper and pepper flakes into the ribs and place into a glass baking dish. Pour the vinegar over the ribs and cover with plastic wrap. Refrigerate overnight, rotating the ribs in the vinegar twice.
  • Preheat oven to 375 degrees. Drain the vinegar from the baking dish and roast the ribs for 1 1/2 hours. Increase oven temperature to 400 degrees. Remove ribs from oven and brush with some barbecue sauce. Return ribs to oven and roast for another 30 minutes or until tender. Serve ribs with extra barbecue sauce.

FOOLPROOF RIBS WITH BARBECUE SAUCE



Foolproof Ribs with Barbecue Sauce image

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

5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks)
Kosher salt and freshly ground black pepper
1 recipe Barbecue Sauce (recipe follows)
1/2 cup vegetable oil
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1 cup (10 ounces) tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup (8 ounces) hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

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.

BARBECUED RIBS



Barbecued Ribs image

Provided by Ina Garten

Categories     main-dish

Time 8h55m

Yield 6 to 7 servings

Number Of Ingredients 15

1/4 cup vegetable oil
1 small red onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon lime zest
1 tablespoon finely grated ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tablespoons Dijon mustard
1/3 cup soy sauce
1/4 cup fresh orange juice
4 racks country ribs (8 to 10 pounds)

Steps:

  • Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
  • Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
  • Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
  • Serve with extra barbecue sauce on the side.

BARBECUED PORK RIBS



Barbecued Pork Ribs image

Provided by Trisha Yearwood

Categories     main-dish

Time 6h30m

Yield 8 servings

Number Of Ingredients 9

2 cups soy sauce
1/2 cup light brown sugar, packed
1 tablespoon dark molasses
1 teaspoon salt
5 pounds meaty pork ribs
One 14-ounce bottle ketchup
One 12-ounce bottle chili sauce
1/2 cup light brown sugar, packed
1 teaspoon dry mustard

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.

BARBECUED PORK RIBS



Barbecued Pork Ribs image

Make and share this Barbecued Pork Ribs recipe from Food.com.

Provided by Chef mariajane

Categories     Pork

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 22

2 (2 -2 1/2 lb) St. Louis cut rib racks
vegetable oil, for grilling
2 tablespoons brown sugar, lightly packed
2 tablespoons coarse salt
2 tablespoons fresh ground pepper
2 teaspoons hot paprika
2 teaspoons mustard powder
1 teaspoon celery seed
2 tablespoons vegetable oil
1 small onion, finely chopped (1 cup)
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup tomato paste
1/4 cup Bourbon
1 cup strained tomatoes
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1 cup water
1/4 cup light brown sugar, plus
2 tablespoons light brown sugar
coarse salt
fresh ground pepper

Steps:

  • PREPARE THE RIBS:.
  • Place 2 racks of ribs, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at one end of the rack. Using a paper towel, grip the cut portion of the membrane and gently peel it from the rack, and discard. Repeat with the remaining rack.
  • MAKE THE RUB:.
  • Combine the sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl, (If mixture is clumpy, pass through a sieve). Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
  • MAKE THE SAUCE:.
  • Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2-3 minutes. Add red pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in the tomatoes, vinegar, Worcestershire sauce, water and sugar, and cook, continuing to stir, until sugar dissolves.
  • Simmer the sauce. Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3 , about 30 minutes. Season with salt and pepper. Let cool slightly. Purée in a blender until smooth. (You should have about 2 cups). Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
  • Cook ribs on medium-high grill, using sauce in last few minutes of cooking time. Remainder of sauce can be served with the ribs.

Nutrition Facts : Calories 276.6, Fat 7.9, SaturatedFat 1, Sodium 3805.5, Carbohydrate 41.4, Fiber 3.2, Sugar 32.6, Protein 2.4

THE BEST EVER BBQ PORK RIBS



The Best Ever BBQ Pork Ribs image

BBQ Ribs are my passion!!! I've tried several different rib recipes & I have an earlier Rib recipe posted on Zaar, but this even beats that one!!! First of all, DO NOT BOIL RIBS!!!...it takes away the flavor & is just plain WRONG!!! Second, they shouldn't "fall-off-the-bone"...they should be tender, but sort of "SNAP-OFF" the bone!!! Third, everyone has their own favorite "rub" & "sauce"...give Recipe #410170 and/or Recipe #268574 or use whatever works best for YOU!!! I prefer my ribs smoked, but that's me. These ribs are good either way!!! You can mop them with sauce is desired, but I prefer not to. PLEASE READ DIRECTIONS COMPLETELY.

Provided by Ackman

Categories     Pork

Time 2h15m

Yield 2-4 half racks, 4-8 serving(s)

Number Of Ingredients 3

1 -2 pork rib rack (Baby Back or St. Louis)
seasoning (Rib Rub)
barbecue sauce (optional)

Steps:

  • Preheat oven to 275°.
  • Cut ribs in half & generously apply rub on both sides, massaging it into the meat.
  • Wrap each half tightly in heavy duty aluminum foil.
  • Place each in a shallow pan with sides.
  • Bake for 3 hours.
  • Serve with your favorite sauce.
  • NOTE: If you want them BROWNED, carefully remove the ribs from the foil. Place under broiler or on grill until desired, but watch carefully so not to burn -- 10-12 minutes each side should be sufficient.
  • NOTE 2: If you want them SMOKED, carefully remove the ribs from the foil. Place on grill, using indirect method -- smoke for about an hour. I recommend Apple or Hickory.
  • DO NOT soak wood chips/chunks in water! Wood doesn't absorb much water, so all you're doing is cooling off the coals.
  • ENJOY!

Nutrition Facts :

SIMPLE BBQ RIBS



Simple BBQ Ribs image

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

2 ½ pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce

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

BARBECUED RIBS



Barbecued Ribs image

Mention pork spareribs to any Southerner, and barbecue will almost always come to mind. This recipe is a favorite with my family. Who don't you try it and see if it doesn't become one of your family's favorites?

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 12

3 to 3-1/2 pounds pork spareribs
1 medium onion, chopped
1 cup ketchup
1 cup hot water
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper

Steps:

  • Place in a single layer in a 15x10x1-in. baking pan. Bake at 325° for 30-35 minutes; drain. , In a large saucepan, combine the remaining ingredients. Bring to a boil. Pour over ribs. Bake 50-60 minutes longer, basting occasionally. Cut into serving-size pieces.

Nutrition Facts : Calories 524 calories, Fat 37g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 799mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 32g protein.

BARBECUED PORK RIBS



Barbecued Pork Ribs image

Make and share this Barbecued Pork Ribs recipe from Food.com.

Provided by ellie_

Categories     Pork

Time 7h

Yield 4-6 serving(s)

Number Of Ingredients 21

4 -5 lbs pork ribs
vegetable oil
2 tablespoons brown sugar
2 tablespoons kosher salt
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons mustard powder
1 teaspoon celery seed
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup tomato paste
1/4 cup Bourbon
1 cup canned tomato, strained
1/2 cup vinegar
1/4 cup Worcestershire sauce
1 cup water
1/4 cup plus 2 tablespoons brown sugar
kosher salt
pepper

Steps:

  • To prepare the ribs place one rib rack meat side down on a cutting board and with a knife cut a small slit through the membrane at the end of the rack. Then use a paper towel and peel the membrane off the rack and discard. Repeat with the other rack.
  • To make the rub combine the rub ingredients (sugar - celery seed) in a bowl. Rub mixture on both sides of the racks. Place ribs on a baking sheet and cover and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
  • To make the sauce heat the oil in a saucepan over medium heat. Add and onion and garlic and cook for 2-5 minutes or until onion is tender. Stir in red pepper flakes and tomato paste and cook for another minute. Stir in bourbon and the next 5 ingredients (tomatoes - brown sugar) an cook stirring until sugar dissolves.
  • Bring the sauce to a boil and then reduce heat and simmer until reduced by half (30 minutes). Season with salt and pepper. Let cool. Puree in blender until smooth.(Can be covered and refrigerated for up to 2 weeks or use immediately).
  • Prepare grill by placing a 9 x 12 inch disposable aluminum pan in center of bottom rack in grill. Prepare charcoal grill or gas grill to medium low.
  • Let ribs stand at room temperature for 30 minutes while preparing gril. Fold a paper towel in half and dip in oil - use it to brush grill racks.
  • Place both rib racks, bone side down, on top of grill rack directly over pan (to catch drippings). Cover and cook ribs without turning for 3- 3 1/2 hours or until meat is tender but not falling off the bones. To maintain temperature of 275 - 325 degrees F you will need to add briquettes to each charcoal pile every hour or so.
  • Transfer 1 cup of the sauce to a small serving bowl. Set aside. With remaining sauce brush both sides of the ribs. Cover and grill for another 15 minutes or until ribs are deep mahogany. Let stand for 10 minutes and serve with reserved sauce.
  • ** These can also be made in the oven by cooking them in a 350-degree oven for 2 hours.

Nutrition Facts : Calories 1737.1, Fat 122.7, SaturatedFat 42.7, Cholesterol 417.1, Sodium 4111.5, Carbohydrate 34.5, Fiber 2.7, Sugar 26.6, Protein 108.5

GRILLED COUNTRY STYLE PORK RIBS



Grilled Country Style Pork Ribs image

Make and share this Grilled Country Style Pork Ribs recipe from Food.com.

Provided by Rhonda K

Categories     Pork

Time 1h5m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 10

1/4 cup brown sugar
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup water
1/3 cup Worcestershire sauce
1 1/2 ounces soy sauce
2 tablespoons inglehoffer original stone ground mustard
1/4 cup kc masterpeice original barbecue sauce
2 lbs country-style pork ribs

Steps:

  • Wisk together the Brown Sugar, Pepper, Garlic Powder, Onion Powder, Water, Worcesteshire Sauce and Soy Sauce. Then wisk in the Mustard. Reserve 1/4 cup of the marinade.
  • Trim the pork ribs and place in a sealable plastic bag in a large bowl.
  • Pour in the marinade remove the excess air and seal the bag. Let the ribs marinade at room temerature for 30 minutes.
  • Heat up the grill and clean the grates.
  • Mix the reserve marinade with the barbecue sauce.
  • Remove the meat from the marinade and discard the remaining marinade.
  • Brush the meat with the marinade & Barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes. When meat temp reaches 155° remove from grill and enjoy.

Nutrition Facts : Calories 358, Fat 18.1, SaturatedFat 3.6, Cholesterol 112.1, Sodium 789.1, Carbohydrate 16.8, Fiber 0.4, Sugar 13.3, Protein 30.3

BARBEQUED RIBS



Barbequed Ribs image

Two day ribs, but worth the effort. Baked and marinated with a rub overnight, then grilled with barbecue sauce.

Provided by Gail

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 11h30m

Yield 8

Number Of Ingredients 17

4 pounds baby back pork ribs
4 cloves garlic, sliced
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
½ cup dark brown sugar
½ cup cider vinegar
½ cup ketchup
¼ cup chili sauce
¼ cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
½ teaspoon dry mustard
1 clove crushed garlic

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
  • In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
  • In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
  • Preheat grill for medium heat.
  • Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Nutrition Facts : Calories 587.7 calories, Carbohydrate 18.9 g, Cholesterol 170.1 mg, Fat 37.5 g, Fiber 0.9 g, Protein 44.2 g, SaturatedFat 13.7 g, Sodium 1040.9 mg, Sugar 15 g

OVEN BAKED BBQ RIBS



Oven Baked BBQ Ribs image

Yummy oven baked BBQ ribs.

Provided by VICKYDEE

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 3h30m

Yield 6

Number Of Ingredients 9

2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
¼ cup Worcestershire sauce
½ cup white vinegar
½ cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
  • Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
  • Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
  • Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

Nutrition Facts : Calories 684.5 calories, Carbohydrate 38.3 g, Cholesterol 159.9 mg, Fat 41.1 g, Fiber 0.9 g, Protein 40.9 g, SaturatedFat 14.7 g, Sodium 2773 mg, Sugar 32.9 g

CROCK POT BARBECUED BBQ RIBS



Crock Pot Barbecued BBQ Ribs image

So easy but very delicious. They just fall off the bone. Broiling them first keeps them from being greasy. From the Rival Crock-pot Cookbook.

Provided by Marg CaymanDesigns

Categories     Pork

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 (3 -4 lb) slabs pork spareribs
salt
pepper
1 onion, sliced (optional)
1 (16 ounce) bottle barbecue sauce (I use Sweet Baby Ray's)

Steps:

  • Cut ribs into serving portions. I usually do two ribs together.
  • Sprinkle both sides with salt and pepper.
  • Place ribs on a broiler pan and broil 12 minutes per side or until browned. I like mine a bit 'crisp'. Drain if necessary.
  • Place sliced onion in crock pot.
  • Place rib sections on top of onions. Pour a little barabecue sauce over each section as you place them in the crock pot and the rest of the bottle over all the ribs.
  • Cover and cook on low for about 8 hours.

Nutrition Facts : Calories 2075.5, Fat 159.9, SaturatedFat 51.3, Cholesterol 545.3, Sodium 1610.8, Carbohydrate 45.3, Fiber 0.8, Sugar 32.6, Protein 105.4

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