Partyribs Recipes

SLOW COOKER POTLUCK SPARERIBS

Steps:

• Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper.
• Cook on High for 5 hours.

PARTY RIBS

Steps:

• Set oven to 350 degrees F.
• Grease two 13 x 9-inch baking pans fitted with two racks.
• Cut the ribs into serving size pieces (2 or 3 ribs).
• Season the ribs on both sides very lightly with salt (can use white salt or seasoned salt).
• Place onto racks meaty side up in pan.
• Cover tightly with foil.
• Bake for about 1-1/4 hours or until the meat is tender.
• Drain all fat from pans, then return the ribs to the pans.
• In a bowl combine the sauce ingredients together until well blended adjusting the cayenne to taste (if using).
• Divide/pour the sauce over the ribs.
• Return to oven and bake uncovered for 35-40 minutes basting occasionally.

SUNNY'S ORANGE JALAPEñO PARTY RIBS

Steps:

• For the sauce: Add the marmalade, onions, brown sugar, ketchup, Worcestershire sauce, jalapeños, garlic, orange zest, a pinch of salt and plenty of coarse ground black pepper to a medium pot on medium-high. Bring to a simmer and cook until slightly reduced and thickened. Remove from the heat and divide as follows: for the basting liquid, pour 1/4th of the sauce into a medium bowl and whisk in the orange juice. Pour the remaining sauce into a medium bowl to use as the glazing liquid.
• For the ribs: Preheat the oven to 250 degrees F. Sprinkle the ribs generously on all sides with salt and pepper and place on a rimmed baking sheet, bone-side down. Brush lightly all over with the basting liquid. Pour all the remaining basting liquid into the bottom of the baking sheet and cover tightly with aluminum foil. Cook 3 to 5 hours, basting with the liquid every hour and re-covering tightly each time. After 3 hours, begin checking the ribs for doneness by gently pulling at the middle bone to see if it will release easily from the meat. The ribs are also done with about a 1/2-inch of the bone showing on the ends, or a pull at the middle bone feels like it will release the meat.
• Once the ribs are cooked remove the aluminum foil and brush the ribs with the reserved sauce. Adjust the rack to the bottom of the oven, turn the broiler on high and cook the ribs until the glaze caramelizes, about 10 minutes.
• Remove the ribs from the oven onto a cutting board, tent with aluminum foil and let rest for 10 minutes. Cut into 1- or 2-bone slices and serve with orange wedges.

SMOKED SPARERIBS

Steps:

• Brine: In a 1-gallon container, combine water, salt, and sugar. Seal and shake to dissolve salt and sugar, about 30 seconds. Lay ribs in large container; add the brine, making sure the ribs are fully submerged. Cover and refrigerate 15-24 hours, optimally 20 hours.
• Smoke ribs: Light smoker and heat on 250 degrees F. (For smokier ribs with a pronounced internal "smoke ring," Pitmaster Jones suggest adding wood chips on top of the charcoal during the first hour of cooking.) Remove brined ribs and place on a flat surface. Par dry with paper towels on both sides. Sprinkle BBQ Spice Rub all over ribs on both sides; use your hands to work the rub in, making sure all of the ribs are covered.
• Place ribs bone-side down onto the grill. Cover and cook undisturbed for 3-3 1/2 hours. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 degrees F through the duration of cooking.
• Stack 2 large sheets of aluminum foil on a flat work surface. After 3-3 1/3 hours, remove ribs from smoker and place on foil, bone-side down. Spread a small amount of Sweet BBQ Pit Sauce evenly over the meat. Wrap and place back in the grill, bone-side down, 30 minutes.
• Remove ribs from smoker and remove foil. Place back on smoker grates and cook another 10-15 minutes. Remove, cut into individual ribs, and serve.
• BBQ Spice Rub: In a bowl, combine all the ingredients. Mix well to break up any lumps. (Optional: Use a food processor.) Makes about 4 cups. It will keep in a covered container at room temperature for several months. Before each use, stir the rub or shake well to re-distribute all the ingredients evenly.
• Sweet BBQ Pit Sauce, part 1: In a saucepan, combine the dry ingredients and mix well to break up any lumps. Add ketchup, melted butter, water, vinegar, and Worcestershire sauce. Bring sauce to a simmer over low heat. Continue to simmer, stirring the entire time until the sauce has reduced and thickened, about 15 minutes. (Keeping the heat low helps prevent the butter from separating and the sugar from burning.)
• Sweet BBQ Pit Sauce, part 2: Sauce is done when it thinly coats a spoon and has reduced by about ⅓. Cool to room temperature, stirring occasionally so it doesn't stick to the bottom. Makes about 3 cups of Sweet BBQ Pit Sauce. Store in a covered container in the refrigerator. (It will keep for months, thanks to the vinegar.)

SWEET AND SOUR SPARERIBS

Steps:

• Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

SLOW COOKER RIBS RECIPE BY TASTY

Steps:

• Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
• Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce.
• Cook low and slow for eight hours or high for four hours.
• After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing.
• Cut the ribs, serve with bbq sauce.
• Enjoy!

BLOCK PARTY RIBS BY MARCUS SAMUELSSON RECIPE BY TASTY

Steps:

• Whisk together all the rub ingredients in a small bowl.
• Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
• For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften.
• Add the remaining sauce ingredients and bring the mixture to a simmer.
• Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups (470 ml), about 30-45 minutes.
• Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
• Preheat oven to 275˚F (140˚C).
• Uncover the ribs. Spread 1 cup (290g) of the BBQ sauce over each rack of ribs.
• Keeping them raised over the baking sheet on the wire rack. Pour water into the bottom of the baking sheet.
• Bake in a preheated oven for 3-3 ½ hours.
• Remove ribs from oven and preheat the broiler to high.
• Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
• Cut into individual ribs.
• Enjoy!

EASY BARBECUED SPARE RIBS

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine spices with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; reserve 1 tablespoon of the mixture for the sauce. Rub both sides of ribs with remaining mixture.
• Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil; bake until tender, about 1 1/2 hours. (There will be hot liquid in baking sheet when removed from oven.)
• Meanwhile, make sauce: In a small saucepan, combine tomato puree, honey, Worcestershire, garlic, reserved spice mixture, and 3/4 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.
• Heat grill to medium. Cut ribs into 4 equal parts. Brush ribs generously with barbecue sauce; grill until charred in spots, 3 to 5 minutes per side. Serve with remaining sauce.

POTLUCK SPARERIBS

Steps:

• Cut ribs into serving-sized pieces; place with the meaty side up on racks in 2 greased 13x9-in. baking pans. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender. , Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 30-40 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 30-40 minutes instead of baking.