BEER-BRAISED BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 45 pounds ribs
Number Of Ingredients 22
Steps:
- Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
- Prepare a charcoal grill.
- Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
- Preheat the oven to 300 degrees F.
- Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top.
- Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise.
- Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
- To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot.
- Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
- Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.
BEER - MARINATED PORK BACK RIBS WITH SIDE SAUCE
The sauce for this recipe does not require and cooking, but must be prepared and then let sit for 2 hours before using on the ribs, you can even make it days ahead and refrigerate until ready to use. Plan ahead the ribs need to marinade for 5 hours. If you have any fresh herbs around such as rosemary OR thyme (one or the other do not use both) then throw in a couple tablespoons into the beer marinade.
Provided by Kittencalrecipezazz
Categories Pork
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix all the sauce ingredients in a large glass bowl, then let sit for a minimum of 2 hours before using it.
- Cut the ribs into smaller portions.
- Spread the onion slices in the bottom of a large baking dish (you might have to use two dishes for this).
- Place the ribs over the onion slices, then sprinkle the herbs (if using) over the ribs.
- Sprinkle with garlic, peppercorns and bay leaves.
- Pour the beer over the ribs.
- Cover with plastic wrap, then marinate for 5 hours.
- Remove the ribs from the dish.
- Place the ribs bone-side down on the grill, over medium heat.
- Remove some sauce from the bowl to baste the ribs with.
- Grill for about 10 minutes turning occasionally, or until browned, basting every few minutes with the sauce.
- Serve the remaining sauce with the ribs.
Nutrition Facts : Calories 2194.5, Fat 136.5, SaturatedFat 50.1, Cholesterol 459.3, Sodium 1455.2, Carbohydrate 129.3, Fiber 15.1, Sugar 76.2, Protein 101.5
DRUNKEN RIBS
This recipe is one my favorites, it is one I found one day when I was experimenting. My family and friends enjoyed it and I hope you will too!
Provided by CHEF BOOZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 10h30m
Yield 8
Number Of Ingredients 16
Steps:
- In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
- Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
- Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
- In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
- Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.
Nutrition Facts : Calories 1605.8 calories, Carbohydrate 121 g, Cholesterol 181.9 mg, Fat 92.9 g, Fiber 1.3 g, Protein 40.3 g, SaturatedFat 23 g, Sodium 2792.3 mg, Sugar 87 g
BARBECUED RIBS WITH BEER
These ribs are so simple to make, you will want to make them often. They always are juicy and have a wonderful taste. -Catherine Santich, Alamo, California
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.
Nutrition Facts : Calories 935 calories, Fat 65g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1494mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.
GINGER AND HONEY BABY BACK RIBS
I found this on the Tastespotting website. This recipe is under a Cambodian tag. The site recommends fish sauce (such as nam pla or nuoc nam). You can make a dipping sauce above as well and allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce. Prep time does not include MARINATING time. Cooking time varies due to barbequing.
Provided by Ck2plz
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution-it will be slippery). Place ribs on large rimmed baking sheet.
- Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section).
- Cover with plastic wrap and refrigerate at least 4 hours. Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.
- Spray grill rack with nonstick spray. Prepare barbecue (high heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack for 3-5 minutes to sear. Turn the grill down to medium for 10 minutes. Flip over to bone side and turn back to high for 5 minutes. Grill ribs on medium for another 15 minutes. Adjust cooking time depending on the thickness of your ribs.
- Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. You can make the dipping sauce above as well and allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.
SWEET GINGER RIBS
People ask what's in the marinade of my glazed sweet ginger ribs with ginger, garlic and peach preserves. Now you know! Psst: It works on steaks and chicken, too. -Grace McKeone, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first 10 ingredients until blended. In a small container, reserve 1 cup marinade for basting. Divide ribs and the remaining marinade between 2 large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade overnight., Remove ribs, discarding remaining marinade from bags. Grill ribs, covered, over indirect medium heat 1-1/2-2 hours or until tender, basting occasionally with reserved marinade during the last half hour.
Nutrition Facts : Calories 338 calories, Fat 21g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 721mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 24g protein.
GINGER BEER CHICKEN & RIBS
Marinade chicken pieces and pork spare ribs in a sweet, sticky and lightly spiced glaze with allspice and star anise, then barbecue and serve with lime wedges
Provided by Cassie Best
Categories Main course
Time 2h
Number Of Ingredients 12
Steps:
- Toss the chicken and ribs in the ground ginger, allspice and lots of seasoning. Cover and marinate for 1 hr (or up to 24 hrs).
- Heat oven to 160C/140C fan/gas 3. Tip the meat into a deep roasting tin, add the star anise, ginger beer and sliced ginger, then top up with enough water to just cover the meat. Cover with foil and cook for 1 hr 30 mins. Uncover, pour away the cooking liquid and pat the chicken pieces and ribs dry with kitchen paper. Chill until ready to use.
- Meanwhile, to make the glaze, pour the ingredients into a saucepan and boil until thick and sticky - this will take about 30 mins. Can be made 2 days before up to this point.
- Heat up the barbecue and let the flames subside. Brush the sticky glazecall over the meat, making sure each piece is well coated. Place on the barbecue and cook for 15-20 mins, brushing with the glaze from time to time, until hot and charred in places. Serve with extra lime wedges for squeezing over.
Nutrition Facts : Calories 519 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 3.8 milligram of sodium
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