STEVE'S BODACIOUS BARBECUE RIBS
These make real mouth-watering 'Pig-cicles'! They take a while to cook, and when you eat them, you'll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice.
Provided by STEVEC2
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 17h30m
Yield 10
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
- Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
- Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 3.6 g, Cholesterol 117.1 mg, Fat 29.7 g, Fiber 0.7 g, Protein 24.5 g, SaturatedFat 11 g, Sodium 800 mg, Sugar 2.3 g
NO FAIL BBQ BABY BACK RIBS (GRILL)
Pushing 52 years old, I have tried every BBQ rib recipe out there. Slow smoked, different rubs, etc.. Sure, lot of them good, some of them just OK. Problem is, never could seem to repeat a good recipe, so came up with this. Super easy, super simple, and one that has been requested at least 20 times by friends and family. If you like Sweet Baby Ray's Original BBQ sauce, you'll probably like this.
Provided by jwalenta
Time 4h20m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Remove silver skin from bone side of ribs. Never used to do this, but now understand why the pros do. Using the tine of a dinner fork helps get things started, then it just peels off.
- Put a large sheet of foil on the counter and place the ribs meat side down. You want enough foil to VERY lightly wrap (or tent) the ribs for grilling.
- All the spice measurements above are estimates. We like things a bit on the zippy side, but not burning hot -- just a little bite. With that said, we season the bone side of the ribs heavy with garlic powder, medium heavy with cayenne, medium heavy with pepper, and light with salt. Really hard to over do it, as after 4+ hours on the grill, the spices seem to mellow.
- Flip the ribs and repeat the seasoning. Again, may look heavy, but the flavors kinda vanish during cooking. Why you need to try it once and adjust to taste the 2nd time. I never taste the garlic no matter how much I put on, but the cayenne does adjust the spiciness. Even when we go pretty heavy with the cayenne, it is not over-powering.
- Lightly wrap the ribs. You want to create a tent on top so the foil does not touch the meat. Pull up the ends lightly and seal. You do want to seal things so moisture does not escape. You can put these in the fridge all day, or put on the grill immediately.
- I have a Weber Genesis gas grill that has a front, center and rear burner. Don't have to pre-heat, but I only turn on the front burner to low-medium -- grill will heat to about 250 degrees. Place the ribs towards the rear of the grill (away from the burner). Leave them there for 2 hours. Nothing you need to do except make sure the temp stays around 250. 200 is fine, 300 is fine -- but lower seems to produce better results.
- After 2 hours, open the foil and coat with BBQ sauce. Should be a lot of juice in the foil at this point. If not, add some water, beer, or something. Re-seal the foil and let them go another 2 hours.
- Now the tricky part. Pull the ribs towards the front the grill. Get a couple wide spatulas, open the foil, and carefully lift the rack of ribs from the foil and place directly on the center of the grill. At this point, the ribs will be pretty much done. Remove the foil from the grill. Turn on all the burners and coat the ribs with sauce. Close the lid. Things should start smoking from the sauce dripping and burning. If things are not smoking, turn up the heat. Keep an eye on things at this point. You do want a nice char, but you don't want to overdo it. Maybe 10-20 minutes for this step.
- Get the 2 spatulas and remove to a cookie sheet or platter. Enjoy.
- If you like Sweet Baby Ray's Original, you will like these. Fall off the bone every single time, and they require very little effort or attention. You can adjust the base seasoning to your liking. I have made these with the same general recipe and process from anywhere between 3 hours and 6 hours with very little loss in outcome. Hence the reason I call it "no fail".
FOOLPROOF RIBS WITH BARBECUE SAUCE
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
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.
BBQ BABY BACK RIBS
Steps:
- Working with one rack of ribs at a time, slip a knife between the bones and thin membrane to loosen, then grab the membrane with a paper towel and pull it off. Put the ribs on a baking sheet and rub the spice rub on both sides. Cover with plastic wrap and refrigerate 6 hours or overnight.
- Prepare a grill for indirect grilling: For a gas grill, preheat to medium high; after about 10 minutes, turn off one or two of the middle burners and turn the remaining burners down to medium low. For a charcoal grill, light the charcoal; once the coals have just ashed over, carefully push them to opposite sides of the grill and set a drip pan in the middle to avoid flare-ups.
- Place the ribs bone-side down on the cooler part of the grill (overlap the rib racks slightly to fit, if necessary). Cover and cook, rotating the position of the rib racks once halfway through, until the meat is tender and pulls back from the ends of the bones, 2 hours to 2 hours 15 minutes. Flip and move to direct heat and cook, uncovered, until charred in spots, about 5 minutes. Transfer to a cutting board and cut into pieces.
THE BEST BABY BACK RIBS
I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
Nutrition Facts : Calories 647 calories, Fat 41g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 2345mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.
ONE-PAN BBQ BABY BACK RIBS RECIPE BY TASTY
Here's what you need: baby back ribs, salt, black pepper, paprika, cayenne pepper, dried oregano, brown sugar, BBQ sauce, green beans
Provided by Robert Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275˚F (140˚C).
- Season the ribs with salt, black pepper, paprika, cayenne pepper, oregano, and brown sugar. Rub in the seasonings evenly on both sides.
- Place the ribs on a baking sheet lined with foil. Cover the ribs with foil.
- Bake for 2 hours.
- Increase the oven temperature to 500˚F (260˚C).
- Carefully uncover the ribs. Spread BBQ sauce evenly on top of the ribs.
- Place green beans on the sides of the pan. Season the green beans with salt.
- Bake for 10 minutes.
- Transfer the ribs to a cutting board.
- Cut between the bones to separate into individual ribs. Serve with green beans.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 48 grams, Fat 29 grams, Fiber 5 grams, Protein 21 grams, Sugar 36 grams
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
BARBECUED BABY-BACK RIBS
Boiling the meat will result in tender ribs. It also shortens the overall cooking time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Divide ribs between 2 large pots. Cover with cold water. Bring to a boil. Reduce to a simmer, and cook 3 minutes, skimming any foam that rises to the surface. Drain; rinse under cold water. Cover ribs with cold water again.
- Divide celery, carrots, onion, and garlic between pots; add 1 tablespoon salt to each pot. Bring to a boil. Reduce to a simmer, and cook until ribs are tender, about 1 hour. Drain; discard vegetables.
- Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Season ribs generously with salt and pepper; brush with barbecue sauce. Grill, turning frequently and brushing with sauce occasionally, until heated through and marked by grill, about 15 minutes. Cut into servings of about 3 ribs each; brush with more sauce. Serve immediately.
BODACIOUS BBQ BABY BACK RIBS
These ribs always get raves! They are tender and moist, and the homemade BBQ sauce is scrumptious! These are very similar to the ribs that are served at Applebee's. I actually found this recipe in a magazine and have been hooked on these bodacious ribs ever since!
Provided by Helping Hands
Categories High Protein
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cover ribs with water in a large saucepan.
- Bring to a boil, then lower heat, cover, and simmer for one hour, or until ribs are tender.
- Mix all ingrediants in saucepan and bring to a boil, lower heat, and simmer for 30 minutes, until sauce has slightly thickened (stir often).
- Preheat broiler.
- Line broiler pan with foil.
- Place ribs on foil, meat side down, and baste with sauce (reserving 1/2 of the sauce).
- Broil for 6 minutes, then turn ribs over.
- Baste with remaining sauce and broil for an additional 6 to 7 minutes (or until edges are slightly charred).
- Serve with BBQ beans and corn on the cob and your palette will be especially pleased!
Nutrition Facts : Calories 1367.2, Fat 100.8, SaturatedFat 37.4, Cholesterol 401.2, Sodium 1432.3, Carbohydrate 27.8, Fiber 0.2, Sugar 25, Protein 83.5
CRAZY DELICIOUS BABY BACK RIBS
My husband craves a good ribs recipe, so we cook them multiple ways. This low and slow method with a tangy sauce is the best we've found. -Jan Whitworth, Roebuck, South Carolina
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 6 ingredients. Cut ribs into serving-size pieces; rub with seasoning mixture. Place ribs in a 6-qt. slow cooker. Cook, covered, on low until meat is tender, 5-6 hours., Preheat oven to 375°. In a small bowl, whisk the sauce ingredients. Transfer ribs to a foil-lined 15x10x1-in. baking pan; brush with some of the sauce. Bake until browned, 15-20 minutes, turning once and brushing occasionally with sauce. Serve with remaining sauce.
Nutrition Facts : Calories 420 calories, Fat 33g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1082mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
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