LEMON-GINGER BARBECUED RIBS
Although my husband does most of the cooking for us, the kitchen is all mine on weekends! I was inspired to make this recipe for a family member who's allergic to tomatoes.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place the ribs in two shallow roasting pans; add water. Cover and bake at 325° for 2 hours., For sauce, in a blender, combine the lemon juice, corn syrup, garlic and seasonings; cover and process until blended. While processing, gradually add oil in a steady stream., Drain ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Spoon some of the sauce over ribs. , Grill, uncovered, over medium-low heat or broil 4 in. from the heat for 8-10 minutes or until browned, turning occasionally and brushing with sauce. Serve remaining sauce with ribs.
Nutrition Facts : Calories 1026 calories, Fat 82g fat (25g saturated fat), Cholesterol 245mg cholesterol, Sodium 679mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 51g protein.
MELT-IN-YOUR-MOUTH BARBECUED RIBS
Provided by Robin Miller : Food Network
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.
- Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.
ORANGE-GINGER GRILLED SHORT RIBS
Steps:
- Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool.
- Grill the short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temperature for 30 minutes.
- Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side.
- Make the scallion-peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the relish.
BARBECUED BEEF RIBS
Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.
Provided by Steven Raichlen
Categories dinner, main course
Time 4h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
- Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
- For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
- Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
HONEY-GINGER BARBECUED RIBS
Grilling season just wouldn't be the same without these tender, finger-licking-good ribs. My family loves how ginger enhances the slightly sweet marinade. -Linda Tuchband, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place ribs on a rack in a shallow baking pan; cover with foil. Bake at 325° for 1-1/2 hours; cool. In a large bowl, combine the broth, soy sauce, ketchup, pineapple juice, honey, garlic, pepper and ginger. Place ribs in a gallon-size resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. , In a small bowl, combine glaze ingredients; set aside. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill ribs, uncovered, over medium heat for 20-25 minutes or until heated through, brushing with glaze during the last 10 minutes.
Nutrition Facts :
LEMON PEPPER RUBBED BACK RIBS
Slowly grilled pork back ribs rubbed with a lemon-pepper will star at your next summer barbecue.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 11
Steps:
- About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Nutrition Facts : Calories 2670.4 calories, Carbohydrate 19.6 g, Cholesterol 736.1 mg, Fat 218 g, Fiber 1.6 g, Protein 147.1 g, SaturatedFat 79.9 g, Sodium 3327.4 mg, Sugar 15.6 g
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
HONEY,GARLIC & GINGER RIBS
Love BBQ pork ribs but you want something different? This recipe is for you
Provided by joblogs
Time 15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In a small glass bowl or resealable glass jar mix all the marinade ingredients well.
- Let sit to allow the flavors to blend while you prepare the ribs in step 2
- With the back of a teaspoon begin lifting the membrane on the back of the ribs near a bone.
- When you get enough of the membrane (also called 'silverskin') pryed up from the back of the ribs grasp it with a paper towel and peel it off the ribs.
- This membrane should always be removed, if it's left on it can cause the ribs to curl when they're cooking and they'll also be a bit tougher to chew when left on.
- Cut the two rib racks in half so you've 4 pieces.
- Place the ribs meat side up (bone side down) in a glass dish.
- Evenly distribute the marinade over the top of the ribs and rub to completely cover all the pieces.
- Pierce the meat with a fork all over after you've spread on the marinade - this will help the flavor penetrate the meat.
- Cover the ribs and refrigerate overnight.
- Oil the grates of the BBQ and preheat to 400F - 450F.
- When the grill is ready place the ribs meat side down (bone side up) and close the lid.
- Let the ribs brown up and give them the charred grill marks - usually about 7 or 8 minutes should do.
- Flip the ribs over (bone side down) and close the lid.
- Reduce the temperature to 350F.
- Let the ribs cook for 30 - 40 minutes and check on them.
- The meat should be shrinking back from the bone 1/4" or so.
- Keep checking on the ribs, you don't want them overcooked or they'll dry out.
- Depending on the size of ribs you're using really determines how long to cook them. The bigger and meatier they are the longer they'll take.
- Remove the bbq pork ribs from the grill and place on a cutting board.
- Cut the ribs into individual pieces between the bones.
- Its easier if you do this bone side up so you can see where to cut.
- Serve this as is or with the bbq pork ribs dipping sauce described above.
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