STEAKHOUSE RIBS - NEW YORK STYLE
I have made these ribs for several of my friends and family at gatherings, and they have always gotten me rave reviews from everyone.
Provided by Kevin L. Smith
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface.
- Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs.
- Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate.
- Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil.
- Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 16.8 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.5 g, Protein 24.4 g, SaturatedFat 10.9 g, Sodium 474.3 mg, Sugar 13.3 g
ARGENTINEAN-STYLE RIBS
At first glance you'll say 'whoa! that's way too salty for me to try...' but stick with it. This is one of the best rib recipes I've ever tried. Very quick and easy.
Provided by DRIBBS
Categories World Cuisine Recipes Latin American South American Argentinian
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Coat the ribs heavily with salt. This brings out the fat.
- Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.
Nutrition Facts : Calories 1760 calories, Carbohydrate 0 g, Cholesterol 344.7 mg, Fat 164.3 g, Fiber 0 g, Protein 65.3 g, SaturatedFat 71.5 g, Sodium 15404 mg, Sugar 0 g
LONE STAR RUB
A really nice tex-mex style rub by Jamie Purviance that's great on steaks. This makes enough for four good sized steaks, but I quadruple it and store it in a air-tight jar so that it's always handy.
Provided by Whipper
Categories Tex Mex
Time 3m
Yield 7 1/2 teaspoons, 4 serving(s)
Number Of Ingredients 9
Steps:
- Add the spices to a small bowl and mix well with your fingers.
- Rub some extra virgin olive oil onto both sides of the steaks, then evenly coat this rub onto both sides, gently rubbing it into the meat. Let the steak sit at room temperature for 15-20 minutes with this rub on before grilling over direct high heat.
Nutrition Facts : Calories 9.9, Fat 0.2, Sodium 883, Carbohydrate 2, Fiber 0.7, Sugar 0.6, Protein 0.4
ASIAN STYLE BBQ ST. LOUIS RIBS
Cinnamon, anise, cloves, and Szechuan peppercorns bring Asian-inspired flavor to these tender, slow-grilled St. Louis-style spareribs.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 5h45m
Yield 4
Number Of Ingredients 9
Steps:
- About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
- Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. 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 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining barbecue sauce.
Nutrition Facts : Calories 1315.9 calories, Carbohydrate 76.1 g, Cholesterol 279.2 mg, Fat 84.6 g, Fiber 4.8 g, Protein 59.3 g, SaturatedFat 30.4 g, Sodium 13697.6 mg, Sugar 52.4 g
BBQ COUNTRY STYLE RIBS
Tasty, twice baked ribs with your favorite BBQ sauce.
Provided by Glenda Ulven
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 3h15m
Yield 5
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.
Nutrition Facts : Calories 625.1 calories, Carbohydrate 39.2 g, Cholesterol 176.5 mg, Fat 30.7 g, Fiber 1.6 g, Protein 45.7 g, SaturatedFat 10.8 g, Sodium 1228.2 mg, Sugar 26.3 g
LONESTAR STYLE RIBS
Steps:
- 1. Mix together the garlic salt, ground black pepper, onion powder, liquid smoke and cayenne pepper. Rub spice mixture over both sides of ribs. Wrap ribs in plastic wrap and refrigerate overnight. 2. One hour before grilling soak 4 cups wood chips in enough water to cover. Preheat gas grill to high. Drain wood chips. Place chips in metal smoker box, disposable drip pan or wrap in heavy-duty foil that has holes poked in the top for steam to escape. Place box, drip pan or foil packet directly over lava rocks. When chips begin to smoke, reduce heat to 275 degrees F. Place ribs, bone side down on grill rack. Turn off any burners directly below the ribs. Cover and grill over indirect heat for 1 1/2 - 2 hours or until meat is very tender. Add more wood chips as needed. 3. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10 minutes before serving. * For charcoal grill: Drain wood chips. Prepare a medium fire in covered charcoal grill. Bank coals on both sides of grill. Place drip pan in center. Sprinkle 2 cups of the wood chips over the coals. When chips begin to smoke, place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect low heat for 2 hours or until meat is very tender, adding more wood chips every 20 minutes and, if necessary, a few briquettes to maintain an even grill temperature of about 275-300 degrees F. Continue as directed above.
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