Best Stove Top Barbecue Ribs Recipes

BEST STOVETOP BBQ RIBS

Steps:

• Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.
• Place the pork ribs in a saucepan with a lid, and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender.

"STOVE TOP" BBQ (BEEF OR PORK RIBS)

Steps:

• Cut all ribs into serving size pieces Sprinkle ribs with salt (to taste) In a Dutch oven, brown ribs on all sides in veg oil over medium heat Remove ribs from pot Saute onions in pot until lightly browned Return ribs to pot Combine all remaining ingredients in a bowl and mix together- Add to pot Cover pot and cook over low heat for approx 2 hours, or until tender, stirring occasionally.

FOOLPROOF RIBS WITH BARBECUE SAUCE

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.

BEST BARBECUE RIBS EVER

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.

MOM'S STOVETOP PORK RIBS

Steps:

• Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
• When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

STOVE TOP BARBECUE RIBS

Steps:

• Place soup mix, bbq sauce, water and Tabasco sauce in a large sauce pan.
• Stir to combine.
• Bring to a boil.
• Add ribs.
• Cover pot, reduce heat and simmer for about 45 minutes (sauce will not cover all of the ribs).
• Remove ribs to a dish.
• Bring sauce to a boil and stir until thickened.
• Taste and add salt pepper and more Tabasco to taste (I usually add another tablespoon = we like our sauce on the hot side).
• Cut ribs into serving sized pieces and return to the pot of thickened sauce.
• Stir to coat ribs.
• Serve and enjoy (I hope).

STOVETOP SMOKED BABY BACK RIBS

Steps:

• Soak 8 ounces (about 4 cups) barbecue wood chips in water to cover for 1 hour. Drain and discard the water.
• Prepare the stovetop smoker: Place a 7-quart black Dutch oven on the stovetop (see Cook's Notes). Cut two pieces of heavy-duty aluminum foil long enough to line the bottom of the pot and still come up the sides with overhang. Lay the pieces one on top of the other in a crisscross pattern (like a plus sign). Place the soaked wood chips on top of the foil and spread in an even layer. Fold one piece of foil overhang over the wood chips. Top with a metal steamer basket.
• For the ribs: Whisk together the salt, paprika, cumin, ground mustard, garlic powder, coriander and allspice in a small bowl. Sprinkle generously all over the ribs. Press the spice rub into the ribs with your hands and transfer them to the steamer basket (it's okay if the ribs overlap slightly). Cover with the lid and fold the excess foil over the lid. You can use more aluminum foil to create a tight seal around the lid as needed to keep the smoke in the pot.
• Cook the ribs in the smoker over medium heat until the meat easily pulls away from the bone, about 1 hour.
• Preheat the oven to 300 degrees F and prepare the slather sauce: Whisk the ketchup, date syrup, mustard and Worcestershire sauce together in a small saucepan and cook over medium heat until warmed through, about 5 minutes.
• Once the ribs are smoked, remove and discard the foil around the seal of the pot. Set the steamer basket of ribs on a sheet pan and carefully lift the warm wood chips out of the pot using the excess foil. Allow them to cool completely on a sheet pan before discarding them.
• Place the steamer basket of ribs back into the pot and cover. Roast until the ribs are fall-off-the-bone tender, about 30 minutes.
• To serve, cut between the bones to separate each rib. Pour the slather sauce on top and serve with coleslaw and cornbread.

BEST STOVE TOP BARBECUE RIBS

Steps:

• In a medium bowl, mix all the ingredients, EXCEPT the ribs & the onion.
• Place the ribs in a saucepan w/ a lid, large enough to hold the ribs.
• Pour the sauce over the ribs.
• Spread the onion rings on top.
• Cover & bring to a boil over medium-high heat.
• Turn heat down & simmer for 45 minutes or until ribs are nice & tender.

BEST BARBECUE RIBS

Steps:

• Combine paprika, brown sugar, salt, chili powder, black pepper, cumin, and cayenne in a small bowl.
• Pat ribs dry with paper towels.
• Rub spice mixture all over ribs.
• Place 2 rib racks side by side on a double layer of foil; place 3 ice cubes under the sides and seal foil around the ribs well.
• Repeat with the next two racks of ribs.
• Place foil packets on grill rack; cover and cook for 1 hour, carefully turning once with tongs after half an hour.
• When ribs are done, cut an X in the top of the packets to allow steam to escape; pull foil back exposing the ribs.
• Remove the ribs and place directly on the grill rack; cover and grill 7 to 10 minutes or until browned, turning once.
• Brush ribs with barbecue sauce and cook 7 to 10 minutes longer, brushing with more sauce and turning often.
• Cut ribs into 1-rib portions.