Mostly Make Ahead Bbq Ribs Recipes

OVEN BAKED BBQ RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
• Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
• Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
• Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

BEST-EVER BARBECUED RIBS

Steps:

• Preheat oven to 350°F. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
• Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
• Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

EASY BBQ RIBS

Steps:

• Preheat the oven to 325 degrees.
• Add all the ingredients for the dry rub to a small bowl and mix together. Divide the rub evenly between the 2 slabs of ribs and rub generously on both sides.
• Wrap the ribs tightly in foil then place onto a baking sheet.
• Bake in the oven for 2 1/2 to 3 hours until tender.
• At this point you can cool the ribs and keep in the refrigerator for up to 2 days before cooking.
• When you're ready to grill the ribs, preheat your grill to medium heat, then place each slab of ribs onto the grill.
• Let the ribs warm up for a few minutes, then start to baste the ribs with bbq sauce on the bottom side of the rack. Let the sauce set on the bottom for 2-3 minutes, then flip the racks over to the top and baste with BBQ sauce generously. Close the lid and let the sauce set for 2-3 minutes on the top. Baste with one more layer of sauce and remove the ribs from the grill.
• Let the ribs rest for a couple of minutes, then slice into sections (2-3 ribs per sections) and serve with extra sauce on the side if desired.

MOSTLY MAKE-AHEAD BBQ RIBS

Steps:

• Preheat oven to 350 F with racks in upper and lower thirds. Place each rib slab on a separate large sheet of heavy-duty aluminum foil (if you don't have heavy-duty foil, double up regular foil). Season ribs on both sides with 2½ tablespoons salt and 2 teaspoons pepper. Fold each sheet of foil around each slab, crimping foil at the sides and top to seal completely. Place two rib packets on two baking sheets. Bake until ribs are fork-tender, about 2 hours.
• Remove ribs from oven and very carefully unseal each packet (the steam inside will be very hot). Let ribs cool in foil to room temperature, about 1 hour. Pour out any juices in packets, reseal foil, and refrigerate for at least 4 hours and up to 24 hours.
• Whisk tomato puree, pomegranate molasses, honey, vinegar, tomato paste, mustard, paprika, cayenne, and remaining 2 teaspoons salt and ½ teaspoon pepper in a medium pot. Bring to a simmer over medium-high. Reduce heat to medium low; partially cover and simmer, stirring occasionally, until slightly thickened and reduced to about 2½ cups, about 15 minutes. Let sauce cool to room temperature, about 1 hour. Use immediately or refrigerate, covered, for up to 24 hours.
• Preheat grill to medium-high (400 F to 450 F). Working in batches if needed, remove ribs from foil packets and place on oiled grill grates. Grill, flipping ribs and basting generously with sauce every 3 to 4 minutes, until ribs are hot, well-sauced, and browned and crisped in spots, 12 to 15 minutes total. Remove ribs from grill; let rest for 5 minutes. Slice and serve.

THE EASIEST WAY TO MAKE GREAT BBQ RIBS RECIPE BY TASTY

Steps:

• Make the smoke bombs: Add the wood chips to a bowl and cover with water. Let soak for 1 hour, then drain. Place 1 cup of the damp wood chips on a piece of aluminum foil and fold into a packet. Poke multiple holes in the top with a toothpick or fork. Repeat with the remaining wood chips, creating 4 packets total.
• Make the sauce: Add the ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, salt, pepper, and smoked paprika to a small pot over medium heat, whisking to combine. Once the sauce begins to boil, reduce heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature.
• Make the rub: In a medium bowl, whisk together the brown sugar, salt, pepper, cumin, onion powder, paprika, cayenne, ground mustard, and garlic powder.
• On a large cutting board, pat the ribs dry with paper towels. If necessary, remove the membrane on the bone-side of the ribs by using a paring knife to gently loosen and pulling it up in one sheet.
• Generously season the ribs all over with the dry rub.
• Wrap the ribs in aluminum foil until completely covered.
• Preheat the grill to 300°F (150°C) with the lid closed.
• Place the foil-wrapped ribs over indirect heat and close the lid. Cook for 2½ hours, until the meat is tender and starting to pull away from the bone, flipping every 30 minutes.
• Remove the ribs from the grill and let rest for 10 minutes. Meanwhile, carefully remove the grates and place the smoke bombs over the flames. Close the lid and let smoke build up for 10 minutes.
• Unwrap the ribs and discard the foil.
• Baste one side of the ribs with the sauce and place directly on the grill, sauce side down. Baste the other side, now facing up. Continue to flip and baste every 5 minutes for 15 minutes total.
• Remove the ribs from the grill and serve with extra barbecue sauce.
• Enjoy!