SYLVIA'S RIBS
Ooey gooey good! Never a leftover. You can also add finely chopped onions, soy sauce, etc.
Provided by Sylvia Rose
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
- Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.
Nutrition Facts : Calories 997.5 calories, Carbohydrate 53.6 g, Cholesterol 240 mg, Fat 60.5 g, Fiber 0.6 g, Protein 59.4 g, SaturatedFat 22.1 g, Sodium 1643.3 mg, Sugar 46.5 g
EJ'S SIMPLE OVEN-BBQ RIBS
Provided by Emeril Lagasse
Categories main-dish
Time 3h25m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it).
- Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender.
- Preheat a grill to medium-high (or leave the oven on).
- Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.)
- Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired.
STICKY BBQ RIBS
No one will be able to resist these sticky BBQ ribs. Glazed with easy, homemade barbecue sauce, they are a guaranteed crowd pleaser.
Provided by Alida Ryder
Categories Dinner
Time 3h50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 160°C/320°F.
- If your ribs still have the membrane/silver skin on the back of the rack attached, remove it by loosening the skin with a knife until you can grab it with a piece of paper towel. Pull the membrane off and discard.
- Combine the salt, sugar, smoked paprika, garlic and onion powder then generously season the ribs on both sides. Place in two baking dishes or foil trays. .
- Pour in the apple juice, cover with foil and place in the oven. Allow to bake for 2½-3 hours or until the ribs are tender.
- To make the barbecue sauce, combine the tomato ketchup, Worcestershire sauce, vinegar, sugar, salt, smoked paprika and garlic powder in a small saucepan. Bring to a simmer and cook for 5 minutes until the sauce is thick and smooth and the sugar has dissolved. Allow to cool to room temperature.
- Once the ribs are tender, remove from the oven and set aside while you prepare the grill. Preheat the grill for at least 5 minutes. Heat should be medium-high as you don't want the barbecue sauce to burn before the ribs are glazed.
- Brush the ribs with the barbecue sauce then place on the grill. Allow to cook for 4-5 minutes per side, brushing the ribs regularly with the barbecue sauce.
- Remove the ribs from the grill, allow to rest for 5 minutes then slice and serve
Nutrition Facts : Calories 654 kcal, Carbohydrate 45 g, Protein 41 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 145 mg, Sodium 2331 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
OOOOEY GOOEY BARBECUE RIBS
After reading a Paul Kirk book on bbq sauces, I came up with this piquant little number. I used hot chinese mustard instead of soy sauce. This cooks for a long, long time, so it's a good recipe to stick in the oven on a lazy Saturday. You could also use a crock pot.
Provided by Carla S.
Categories Free Of...
Time 4h10m
Yield 2 quarts, 10 serving(s)
Number Of Ingredients 9
Steps:
- Put ingredients in a non-reactive saucepan and simmer on low for 2 hours.
- Place rack of ribs in oven set on 325. Sprinkle with salt and Italian seasoning. Let cook 2 hours, then baste ribs with sauce. You can go as thick or thin as you like.
- After 2 hours, turn ribs over and baste other side thickly.
- Let cook a total of 6 hours. Continue basting as desired.
Nutrition Facts : Calories 1734.2, Fat 115.9, SaturatedFat 41.8, Cholesterol 417.1, Sodium 1521.1, Carbohydrate 61.2, Fiber 1.1, Sugar 56.9, Protein 108.8
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
OOEY GOOEY SOUIE (PORK RIBS IN CHERRY SAUCE)
This recipe can also be used for pork steak. A different BBQ treat. Serve with stuffed peppers, onions and mushrooms.
Provided by Aroostook
Categories Fruit
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Cut ribs into serving portions of 2 to 3 ribs each.
- Put ribs in a large stockpot/Dutch oven.
- Add onion then add water to cover ribs.
- Season with S& P then cover.
- Simmer for 45 to 50 minutes or until tender.
- Drain and set aside.
- Let cool.
- Puree cherry pie filling in an electric blender or food processor.
- Set aside.
- Heat oil in a large skillet and saute finely chopped onion.
- Add pie filling and rest of the ingredients.
- Simmer, uncovered, 10 to 15 minutes, stirring occasionally.
- Cool.
- Reserve some sauce to serve with ribs.
- Place ribs and sauce in a gallon ziplock bags and marinade of 2 hours.
- Turn bag 3-4 times.
- Place ribs on gas grill over low.
- Cook 20 to 25 minutes.
- Turn 3-4 times.
- When you first turn ribs, drizzle them with the leftover cherry sauce in the ziplock bag.
- Serve ribs with the reserved cherry sauce.
Nutrition Facts : Calories 731, Fat 55.3, SaturatedFat 20.5, Cholesterol 176.9, Sodium 380.5, Carbohydrate 16.2, Fiber 0.5, Sugar 3.7, Protein 39.4
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