BEST EVER BBQ RIBS
Make and share this Best Ever BBQ Ribs recipe from Food.com.
Provided by Holley Mc
Categories Pork
Time 4h
Yield 4-6 depends on size of rack, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325°F.
- Wash ribs and pat dry with paper towels. Set on rimmed baking sheet or in a large roasted pan. Place mustard, onion powder, garlic powder, allspice powder, chili powder, cayenne, Lowry's seasoned salt, salt and pepper in a gallon-sized re-closable plastic bag, or a pizza spice shaker container, and shake vigorously to mix well. Pour half seasoned rub mixture onto one side of the ribs and massage into flesh. Turn ribs over and pour the remaining rub mixture onto other side of ribs and massage into flesh. Cover ribs fully with a large sheet of heavy duty tin foil, rolling edges of foil under and into baking sheet to make an air proof seal. I leave them in the frige overnight to merinate well. I don't know if this is what makes them so tender, but they are! Place in oven and cook for 3 hours.
- Remove from oven, carefully unseal foil - keep your hands and face a way from the hot steam. Heat grill to high. Place barbecue sauces, brown sugar, garlic, liquid smoke and cider vinegar into a medium-sized sauce pan, stir to combine. Using a large pastry brush, baste generously with sauce. Place sauce over medium-high heat, bring to a boil, then lower heat to medium and cook for 5 minutes. Remove from heat and set aside. Place ribs on grill and cook, about 4-6 minutes a side, 8-12 minutes total.
- Remove to a cutting board, cut into 2-3 rib portions, place on serving platter and serve with remaining barbecue sauce on the side.
Nutrition Facts : Calories 376.1, Fat 6.1, SaturatedFat 0.8, Sodium 2850.1, Carbohydrate 76.8, Fiber 6.7, Sugar 49.3, Protein 7.3
OVEN BAKED ST LOUIS STYLE RIBS
Oven Baked St Louis Style Ribs Recipe - made in the oven, covered in bbq sauce, these ribs are so tender, sticky and delicious!
Provided by Lyubomira
Categories Main
Time 2h45m
Number Of Ingredients 10
Steps:
- Combine all ingredients for the marinade in a small bowl. Rub both sides of the ribs with it. Let ribs absorb the spices for at least 15 minutes.
- Preheat oven to 350F. Place rack in the middle.Wrap ribs in aluminum foil. Place ribs on a baking sheet and bake for 2 hours, or a little less, until tender.
- Remove ribs from foil and generously brush with barbecue sauce. Return to the oven and bake for 20-25 more minutes, until sauce has warmed up and turned darker.Cut into individual ribs. Serve.
Nutrition Facts : Calories 788 kcal, Carbohydrate 33 g, Protein 67 g, Fat 41 g, SaturatedFat 8 g, Cholesterol 251 mg, Sodium 3568 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
BAKED BBQ BABY BACK RIBS
If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
- Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
- Generously apply coating of dry rub to all sides of rib rack.
- With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
- Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
- Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
- Cut rack into individual rib segments and serve with more barbeque sauce.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
OVEN BAKED BBQ RIBS
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
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
BEST-EVER BARBECUED RIBS
Provided by Bon Appétit Test Kitchen
Categories Pork Bake Fourth of July Father's Day Backyard BBQ Dinner Meat Pork Rib Summer Family Reunion Grill Chill Grill/Barbecue Advance Prep Required Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
- Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
BBQ OVEN ROAST PORK RIBS
The St. Louis cut spare rib is a great meaty cut, but this recipe will work equally well with baby back ribs. If you want to offer a bit of variance to your guests, make the Sriracha-Hoisin rib glaze as well and serve up a sweeter rib (this one) and a spicier rib (the sriracha-hoisin) to please the crowd. Nutrition included calculations with the Bourbon BBQ sauce.
Provided by Diane
Categories Main Course
Time 2h59m
Number Of Ingredients 13
Steps:
- *This can be done ahead of time or while the ribs bake for the initial hour. Combine sauce ingredients in a saucepan (apple juice, maple syrup, bourbon, tomato paste, apple cider vinegar, Worcestershire sauce, brown sugar, and salt). On medium-high heat, bring to a simmer then cook for 10 minutes, stirring occasionally. Set aside until ready to sauce ribs.
- Preheat oven to 350°F (175°C). If needed, remove the silver skin from the bone side of the ribs (some butchers will have this already removed for you.) See write up above recipe for photo instruction.
- Cut the rib rack in half and place the ribs, meaty side up, in a 9x11 inch baking dish (or other appropriately sized dish). Pour the apple juice over the ribs and then season both sides with salt & pepper. Cover with aluminum foil.
- Bake for 2 hours. Remove from oven, remove foil, and brush both sides of the ribs with sauce.
- Return to oven uncovered. Bake for another 30-45 minutes.
- Remove ribs from oven. Brush the ribs a with a little more sauce, slice & serve (for a little extra crust follow next step before slicing).
- Optional for a little extra crust - Heat oven to broil and place oven rack about 6 inches (15cm) down from the top. Brush ribs with glaze again and broil for 2 minutes or until slightly singed. Slice & serve.
Nutrition Facts : Calories 591 kcal, Carbohydrate 32 g, Protein 25 g, Fat 37 g, SaturatedFat 12 g, Cholesterol 127 mg, Sodium 1799 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
FALL OFF THE BONE BABY BACK RIBS
These Baby Back Ribs are the best ever! Marinated for 8 hours in a to die for dry rub and then slow roasted in the oven on low for 3-4 hours. Finished off on the BBQ where they are smothered in barbecue sauce. So tender these ribs literally melt in your mouth on the first bite.
Provided by Alisa Infanti | Livin' Well
Categories Dinner Main Course
Time 11h40m
Number Of Ingredients 8
Steps:
- Clean ribs, trim any excess fat and remove membrane from back of ribs.
- In a medium bowl combine sugar, salt, ground pepper, paprika, cayenne pepper and garlic powder. Mix well.
- Coat each rack of rib top and bottom with dry rub mixture massaging in so it is evenly and well coated. Stack in a large foil roasting pan and cover with foil to let sit in fridge for at least 8 hours.
- Preheat oven to 275 F and bake covered with foil for 3-4 hours or until ribs are tender and start to fall apart when prodded with a fork. Depending on the cut of the ribs it may take a little longer to get to this level of tenderness.
- When tender remove from oven. Preheat BBQ to medium heat.
- BBQ ribs a few minutes each side basting with Sweet Baby Ray's Barbecue Sauce or your sauce of choice. Be careful not to let them sit for long because the sugar in the sauce may burn.
- Remove from barbecue and serve immediately.
Nutrition Facts : ServingSize 1 Half Rack, Calories 851 kcal, Carbohydrate 52.5 g, Protein 96 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 336 mg, Sodium 4332 mg, Fiber 2.4 g, Sugar 43 g, UnsaturatedFat 14 g
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
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.
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