Chicago Tribune Best Bbq Sauce Ribs Recipes

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.

CHICAGO STYLE RIBS

Steps:

• Trim the membrane off the backside two sets of the ribs. Use a paring knife to start to grab the membrane, and a paper towel to pull the membrane.
• Flavor the meat with spice rub.(remember to reserve 2 tbsp of the rub for your sauce).Make sure that the meat is patted dry with paper towel to ensure that the spice is distributed evenly and no clumps are formed.
• Remove the water from the wood chips and place the chips in an aluminum pie tin. Turn the grill on and place the pie tin on the primary part of the grill on high temperature Place another tin of water on the right side of the grill. set the water side on medium heat. Put the cooking grill over the chips and water. Close the lid and let the grill get hot approx 15 minute.
• After 15 minute and you see that the chips are smoking, turn the medium flame off and the high flame to medium. Your meat gets placed over the water side (not over the wood chips).Close the lid of the grill.
• Let the ribs stay on the grill for about an 45min. then flip them and let them cook for another 45 minute Then remove the ribs from the grill.
• Bring the ribs inside your kitchen. We are going to finish these in a 250 degree oven.
• Place a wire rack on a baking sheet and pour some water to cover the bottom of the pan. Place the ribs on the rack. Seal the baking sheet tightly with aluminum foil.This will trap the ribs in steam.
• Place the ribs in the oven. Bake them for 1 1/2 to 2 hours. Remove the ribs carefully from the oven.Let them rest for ten minutes after removing the aluminum foil. While the meat is resting you can prepare the sauce.
• Barbecue sauce preparation:.
• In a bowl combine the spice rub, ketchup, molasses, cider vinegar, water, liquid smoke and stir well.
• Spread approx a cup of sauce over the meat and serve!

CHICAGO TRIBUNE "BEST" BBQ SAUCE & RIBS

Steps:

• Combine catsup,water, chili sauce, vinegar, worcestershire sauce,brown sugar, lemon jc; paprika, salt, garlic and tabasco in large sauce pan. Bring to a boil, reduce heat and simmer 30 to 45 mins, until sauce is good consistency for basting. Cut ribs into 3-4 rib sections. Sprinkle w/ salt and pepper. Put on rack in shallow baking pan. Bake at 450 for 30 mins. Remove from rack; drain off excess fat. Put ribs in baking pan, meaty side down. Brush w/ sauce. Reduce oven temp to 300 and bake 30 mins. Turn ribs meaty side up and brush w/ sauce. Bake about 1 hour, basting frequently w/ remaining sauce, until ribs are tender and nicely browned. Serve remaining sauce on side.