BBQ RIBS WITH SOY GINGER BBQ SAUCE RECIPE
Tired of the same old savory barbecued ribs? Try this recipe for Asian style ribs with a touch of sweetness and the flavors of soy, ginger, and sesame. Any cut of ribs will do.
Provided by Christine Bucher
Categories Dinner Lunch Main Course
Time 5h10m
Number Of Ingredients 14
Steps:
- Prep. To create the five-spice dry rub, combine the sweet paprika and five spice powder in a small bowl and blend well (now it's a six-spice rub!).
- Remove the membrane from the slab of ribs (read more on removing the membrane here).
- Season the slab of ribs with kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is ½ teaspoon of kosher salt per pound of meat, but ribs consist of only about 50% meat, so use about ¼ teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unseasoned.
- Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add three to four chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
- Once the smoker or grill is ready, brush both sides of ribs with mayonnaise and lightly season with the five-spice dry rub.
- Cook. Place the slab of ribs meat side up on the main cooking grate as far away from the heat source as possible. Cover the smoker or grill. Allow the ribs to smoke until the meat just begins to shrink back from the ends of the bones, about 3½ hours.
- Lay out two double layers of heavy-duty aluminum foil approximately eight inches (203.2 mm) longer than the ribs. Lay the slab of ribs on the foil meat side down. Fold up the sides of the foil to create a boat, pour in the apple juice, and loosely seal the foil.
- Place the foiled ribs sealed side up on the smoker or grill and cook until the meat shrinks back from the ends of the bones by ¼ to ½ inch (6.4 to 12.7 mm), about 1 hour.
- Make the sauce. While the ribs smoke, make the soy ginger BBQ sauce by combining the ketchup, honey, soy sauce, rice vinegar, brown sugar, ginger, garlic powder, and sesame oil in a small saucepan. Simmer the sauce over medium-high heat while stirring frequently until thickened, about 10 minutes.
- Cook. Remove the ribs from the smoker or grill and cautiously open the foil packet to allow the steam to escape. Gently remove the ribs from the foil and set them back on the smoker or grill meat side up. Cover the smoker or grill and allow the ribs to cook until tender but not falling off the bone, about 20 minutes. We prefer to use the "bend test." Use tongs to pick up one end of the slab of ribs, then bend them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface.
- When they are ready, brush sauce on both sides of the ribs and turn them meat side up on the smoker or grill. Cover the smoker or grill and cook until the sauce sets and becomes tacky, 3 to 4 minutes.
- Serve. Remove the ribs from the smoker or grill, then slice and serve.
Nutrition Facts : Calories 357 kcal, Carbohydrate 69 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 4 mg, Sodium 2093 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving
KNOCK YOUR SOCKS OFF BBQ RIBS
These ribs are slow cooked in the crock pot. They are THEE best,melt in your mouth ribs.If you wanna impress your friends or neighbors,this is the recipe to make!
Provided by Mortadella1985
Categories Pork
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together all the sauce ingredients the night before,put in the fridge overnight to let the flavors marinade.
- mix together the spices for the dry rub.massage well allover the ribs.Let them sit overnight in the fridge for best taste.
- I started my ribs at about 9 oclock am this way they are done in time for supper.
- Everything is ready for you so all you have to do now is put the ribs in the slow cooker. set the slow cooker on low,pour the sauce over the ribs making sure they are fully coated.Put the lid on and let them cook for 8-10 hours.I used leftover sauce the next day for meatloaf. ENJOY!
Nutrition Facts : Calories 357.6, Fat 2.2, SaturatedFat 0.3, Sodium 1600, Carbohydrate 85.5, Fiber 2.6, Sugar 61.2, Protein 3.9
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
SUCCULENT BBQ RIBS
These are the most tender, delicious fall off the bone ribs you have ever tasted. Even though these Ribs aren't cooked on the BBQ, they are a constant request from our family and friends.
Provided by rocket_j_dawg
Categories Pork
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Pre heat oven to 350°F.
- Brown ribs in a heavy kettle. Transfer to large baking pan.
- Mix together remaining ingredients and pour over ribs.
- Cover with foil and bake for 1 1/2 to 2 hours.
Nutrition Facts : Calories 1126.4, Fat 81, SaturatedFat 30.5, Cholesterol 265.4, Sodium 905.9, Carbohydrate 37.5, Fiber 2.5, Sugar 27.6, Protein 60.5
FALL OFF THE BONE BBQ RIBS RECIPE
These ribs are so simple to make - throw them in the slow cooker to tenderize all day, then toss them on the grill to caramelize the BBQ sauce and seal in all the flavors. Holy cow . . . these are amazing!
Provided by Camille Beckstrand
Categories Main Course
Time 8h15m
Number Of Ingredients 4
Steps:
- Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).
- Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
- Mix 3 1/4 cups pineapple juice and the brown sugar together and pour over the ribs.
- Cook on HIGH heat in the slow cooker for 7-8 hours or LOW for 10-12 hours.
- After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them).
- Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and 1/4 cup of pineapple juice you saved from earlier.
- Place the ribs gently on the grill and and brush with BBQ sauce.
- Turn the ribs twice, slathering with more sauce each time (you can't have enough sauce).
- They will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done).
- Serve immediately and enjoy.
Nutrition Facts : Calories 722 kcal, Carbohydrate 72 g, Protein 25 g, Fat 37 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 127 mg, Sodium 147 mg, Fiber 1 g, Sugar 67 g, ServingSize 1 serving
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