Bestbarbecueribs Recipes

BARBECUE RIBS

Barbecue Ribs image

This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.

Provided by SEEsign

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs

Time 3h15m

Yield 8

Number Of Ingredients 10

Ingredients

4 pounds pork spareribs
1 cup brown sugar
¼ cup ketchup
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup rum
½ cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
Preheat grill for medium heat. Position grate four inches above heat source.
Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g

BEST-EVER BARBECUED RIBS

Best-Ever Barbecued Ribs image

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

Ingredients

2 1/2 tablespoons kosher salt
1 tablespoon dry mustard
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
Low-salt chicken broth (optional)
1 1/2 cups store-bought or homemade barbecue sauce plus more

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.

BARBECUE COUNTRY-STYLE PORK RIBS

Barbecue Country-Style Pork Ribs image

This basic barbecue has big flavor and no ketchup or Coca-Cola (no disrespect meant to those who favor that type of seasoning). There's no fire involved; you use a standard oven. The spicing trends toward Caribbean, with plenty of sweet spice and as much Scotch bonnet or habanero chile heat as you wish. County-style ribs are meaty bone-in pork chops cut from the shoulder end of the loin, so use those or a whole bone-in pork shoulder roast. Cooked until it's ultratender, it can be cut in chunky pieces and served in its juices with beans, rice and cornbread. Or shred the cooked meat to make pulled pork sandwiches or tacos. It's quite good accompanied with a crisp slawlike cabbage salad or your favorite version of coleslaw.

Provided by David Tanis

Categories dinner, roasts, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 26

Ingredients

5 pounds thick country-style pork ribs or whole bone-in pork shoulder roast
1 1/2 tablespoons kosher salt
2 teaspoons allspice berries
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon whole cloves
2 tablespoons smoked paprika, such as pimentón de la Vera
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/2 teaspoon annatto powder (optional)
6 garlic cloves, minced
1/2 cup molasses
1/4 cup apple-cider vinegar
1 tablespoon tomato paste
2 or 3 Scotch bonnet or habanero chiles, left whole but split to the stem (optional)
4 bay leaves
Soft buns or crusty rolls (optional)
1 medium Savoy cabbage, cut into 1-inch-wide ribbons
1 teaspoon kosher salt
1/2 cup orange juice (from 1 medium orange)
3 tablespoons lime juice (from 1 large lime)
1 tablespoon apple-cider vinegar
1 small jalapeño chile, finely chopped
1 teaspoon cumin seeds, toasted and ground
1/4 cup thinly sliced scallions
Cilantro sprigs, for garnish

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.

THE BEST CROCK POT BARBECUE RIBS

The Best Crock Pot Barbecue Ribs image

The best barbecue ribs I've ever had. The best thing is is it's simplicity-throw this together in 5 minutes in the morning, turn it on, and have it ready for dinner. Probably my favorite recipe of mine- a definite must-try :]

Provided by Shelby

Categories Pork

Time 6h5m

Yield 16 4-oz servings

Number Of Ingredients 12

Ingredients

4 lbs bone-in country-style pork ribs
2 teaspoons salt, divided
1 medium onion, chopped
1 cup firmly packed light brown sugar
1 cup apple butter
1 cup ketchup
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon steak sauce
1 teaspoon fresh coarse ground black pepper
1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce

Steps:

Cut ribs apart, if necessary and trim; sprinkle 1 teaspoon salt evenly over ribs, and set aside.
In a medium to large bowl, stir together remaining 1 teaspoon salt, and remaining ingredients until blended.
Pour half of mixture into a 5-quart slow cooker. Place ribs in slow cooker and pour remaining mixture over ribs.
Cover and cook on HIGH 6 to 7 hours.

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