Recipe Bbq Ribs

facebook share image   twitter share image   pinterest share image   E-Mail share image

BARBECUE RIBS



Barbecue ribs image

Provided by Christina Mackenzie

Categories     Mains     Jamie Magazine     Pork     Alfresco     Father's day     BBQ food

Time 1h45m

Yield 4-6

Number Of Ingredients 12

olive oil
2 racks of higher-welfare pork loin back ribs (about 1.6kg)
MARINADE
1 fresh red chilli
1 thumb-sized piece of ginger
2 cloves of garlic
150 ml unsweetened apple juice
100 ml white wine vinegar
2 heaped tablespoons tomato ketchup
1 tablespoon Dijon mustard
100 ml low-salt soy sauce
100 g soft brown sugar

Steps:

  • Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
  • Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
  • Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
  • Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
  • Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
  • Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
  • Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
  • Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

Nutrition Facts : Calories 737 calories, Fat 50.4 g fat, SaturatedFat 17.9 g saturated fat, Protein 54.1 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 15.2 g sugar, Sodium 2.3 g salt, Fiber 0 g fibre

SIMPLE BBQ RIBS



Simple BBQ Ribs image

Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh.

Provided by LLOYD RUSHING

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Country-Style Ribs

Time 2h

Yield 4

Number Of Ingredients 5

2 ½ pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce

Steps:

  • Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

Nutrition Facts : Calories 440.5 calories, Carbohydrate 24.5 g, Cholesterol 127.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 33.3 g, SaturatedFat 7.8 g, Sodium 4260.3 mg, Sugar 16.8 g

BEST BARBECUE RIBS EVER



Best Barbecue Ribs Ever image

Provided by Katie Lee Biegel

Time 3h35m

Yield 6 servings

Number Of Ingredients 11

1/4 cup brown sugar
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup barbecue sauce

Steps:

  • Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
  • Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
  • Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

MEATHEAD'S LAST MEAL RIBS RECIPE



Meathead's Last Meal Ribs Recipe image

These are the best BBQ pork ribs you will ever eat. They are so good you would ask for them as your "last meal". We're talking classic Southern barbecue ribs here, the barbecue ribs that win barbecue championships. The recipe is a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork.

Provided by Kris Coppieters

Categories     Dinner     Lunch     Main Course

Time 6h

Number Of Ingredients 4

1 slab ribs (any cut (baby back, spare ribs, St. Louis cut))
4 tablespoons Meathead's Memphis Dust ((see notes below if you would prefer to use our bottled pork rub))
1 teaspoon Morton Coarse Kosher Salt ((¼ teaspoon per pound of meat))
6 tablespoons barbecue sauce ((Sauce is optional. See notes below if you would prefer to use our bottled KC BBQ sauce))

Steps:

  • Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.
  • If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin 'n' trim ribs and here's a quickie 1 minute video of the technique.
  • Trim the excess fat from both sides of the rack of ribs.
  • Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.
  • Before adding a BBQ rub, be aware of double salt jeopardy! Rubs and spice blends are a great way to add flavor to meat, but almost all commercial rubs contain salt so be careful not to pre-salt the ribs if you plan on using one of these rubs otherwise they will be unbearably salty. Also note that some ribs sold in grocery stores are labeled as "enhanced" or "flavor enhanced" or "self-basting" or "basted," meaning that they have been injected with a brine at the packing plant so if you are using these you probably want to use a rub that doesn't include salt like our Meathead's Memphis Dust recipe.Some folks insist on putting the barbecue rub on the night before, but it isn't necessary. The molecules in spices are too large to penetrate more than a tiny fraction of an inch. Read this for the science.
  • Before applying the rub, just coat the meat with a thin layer of water. The water helps dissolve the spices. A lot of cooks like to use mustard under the rub as a form of glue. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. My experience is that using a mustard slather makes little or no difference in the final outcome. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. Once wet, sprinkle enough Meathead's Memphis Dust to coat all surfaces but not so much that the meat doesn't show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in.
  • Fire up. Pre-heat your barbecue smoker or set up your grill for 2-zone (indirect) cooking. Adjust the dampers on your cooker to bring the temperature to about 225°F and try to keep it there throughout the cook. Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It's a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225°F, get as close as you can. Don't go under 200°F and try not to go over 250°F.When monitoring the cooker temperature you can absolutely positively noway nohow rely on bi-metal dial thermometers. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter. Click here to read my buyer's guide to thermometers.Once you have reached the desired temperature, add about 4 ounces of dry wood, placing it as close to the flame as possible.
  • Cook. Put the slabs in the cooker in indirect heat, meaty side up, close the lid, go drink a beer, read a book, or make love.
  • When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood. After that, DO NOT add any more wood. On your first attempt, resist the temptation. Nothing will ruin a meal faster and waste money better than over-smoked meat. You can always add more the next time you cook, but you cannot take it away if you over-smoke.
  • If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don't leave the lid open for long.
  • This next step is known as the Texas Crutch. This optional trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all barbecue ribs competition cooks use the Texas Crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and time in foil can soften the bark and remove a lot of rub. I recommend it only for barbecue competitions when the tiniest improvement can mean thousands of dollars. Skip it and you'll still have killer ribs. But if you've seen it on TV and must try it, click here to learn more about The Texas Crutch. The Texas Crutch is it is baked into a popular technique called the 3-2-1 method which I do not recommend. Two hours in foil or butcher paper is far too long and can make the meat mushy. Try the Texas Crutch after you master the basics.
  • For cooking time, allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. Thicker, meatier slabs take longer. If you use rib holders so they are crammed close to each other, add another hour.
  • When it is time to find out whether or not the ribs are ready, we us the bend test (a.k.a. the bounce test). Although we insist that you buy a good digital meat thermometer for most smoking and grilling, this is one of the few meats on which you cannot use a meat thermometer because the bones have an impact on the meat temp and because the meat is so thin. To conduct the bend test, pick up the slab with tongs and bounce it gently. If the surface cracks as in the picture above, it is ready. Here are some other tricks to tell when ribs are ready.
  • Once the ribs are done cooking it is time to add the sauce unless you intend to serve them "dry" like they do in Memphis. The key to saucing ribs is to go easy on it so that the meat can shine through. Simply paint both sides of the rack with your favorite home made barbecue sauce or store-bought barbecue sauce and cook for another 15 minutes or so. Don't put the sauce on earlier than that. It has sugar and there is a risk it can burn. Now here's a trick I like: Sizzle on the sauce. Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don't roast the meat from above, sizzle the sauce on one side and then the other. The sauce will actually sizzle and bubble. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but don't hide all the fabulous flavors under too much sauce. If you think you'll want more sauce, put some in a bowl on the table.
  • Serve. Once sauced, slice the rack between the bones. If you've done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now plate, serve to your guests, and take a bow when the applause swells from the audience.

Nutrition Facts : Calories 61 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1135 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

BBQ RIBS



BBQ Ribs image

This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that's left is to grill them. You'll have them wondering how they got so tender and tasty so fast.

Provided by Robbie Rice

Categories     Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

5 lbs pork spareribs, sliced apart
1/2 cup butter or 1/2 cup margarine
1 medium onion, chopped fine
1 tablespoon minced garlic
1 cup water
1/2 cup white vinegar
1 cup catsup
1 cup barbecue sauce, hickory smoke flavor
1 lemon, juice of
salt
black pepper

Steps:

  • Place ribs in a large skillet.
  • Cover with salted water and bring to a boil.
  • Reduce heat and simmer over low heat for 1 hour, or until meat is tender, but not falling off the bone.
  • Melt the butter in a saucepan and saute the onion and garlic until the onion is tender.
  • Remove from heat and pour into a blender with all remaining ingeredients.
  • Puree for 1 minute, then pour back into saucepan.
  • Bring to a boil, then remove from heat.
  • Place the boiled ribs in a shallow dish and pour sauce over them.
  • Place in the refrigerator for at least 2 hours.
  • Barbeque ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned.

Nutrition Facts : Calories 1301.2, Fat 104.2, SaturatedFat 38.3, Cholesterol 343.6, Sodium 1243.5, Carbohydrate 28.1, Fiber 0.7, Sugar 21.1, Protein 59.8

BARBECUE RIBS



Barbecue Ribs image

This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.

Provided by SEEsign

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 3h15m

Yield 8

Number Of Ingredients 10

4 pounds pork spareribs
1 cup brown sugar
¼ cup ketchup
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup rum
½ cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
  • In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
  • Preheat grill for medium heat. Position grate four inches above heat source.
  • Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g

EASY FALL OFF THE BONE OVEN-BAKED RIBS



Easy Fall Off the Bone Oven-Baked Ribs image

Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 3h15m

Yield Makes 4 Servings

Number Of Ingredients 10

2 to 2 1/2 pounds baby back pork ribs
Salt and black pepper
1 tablespoon olive oil
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 cup ketchup, try our homemade ketchup recipe
1 tablespoon hot chili sauce (suggestion Sriracha)
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste

Steps:

  • Heat oven to 275° Fahrenheit (135C).
  • If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
  • Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
  • Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
  • While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
  • Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
  • Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
  • Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
  • Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
  • Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
  • To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg

More about "recipe bbq ribs"

BBQ BEER RIBS | RICARDO
bbq-beer-ribs-ricardo image
2014-01-29 Cut the meat between the ribs to get three bones pieces. In a large pot, cover the ribs with lightly salted water. Bring to a boil and skim. Cover and …
From ricardocuisine.com
5/5 (27)
Category Main Dishes
Servings 8
Total Time 2 hrs 20 mins
  • In a saucepan, bring all the ingredients to a boil over medium heat, stirring constantly. Simmer for 7 to 8 minutes.


BEST OVEN BAKED RIBS RECIPE - HOW TO MAKE OVEN BAKED RIBS
best-oven-baked-ribs-recipe-how-to-make-oven-baked-ribs image
2021-04-20 Bring to a boil, then reduce heat and let simmer, stirring occasionally, until thickened, 1 hour. Turn oven to broil. Remove foil from ribs and brush both …
From delish.com
5/5 (52)
Total Time 2 hrs 20 mins
  • If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under membrane and then peel it away.
  • In a small bowl stir together brown sugar, salt, garlic powder, pepper, paprika, mustard powder, and cayenne.


BARBECUED RIBS (THE BEST) | RICARDO
barbecued-ribs-the-best-ricardo image
2010-12-23 These BBQ ribs are a summer essential, and are our best-ever recipe! In a bowl, combine all the ingredients. Set aside. On a work surface, …
From ricardocuisine.com
5/5 (665)
Category Main Dishes
Servings 4
Total Time 2 hrs 45 mins
  • Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.


SIMPLE BBQ RIBS RECIPE - ADD A PINCH
simple-bbq-ribs-recipe-add-a-pinch image
2014-07-01 BBQ Ribs make an all-time favorite recipe. This recipe for simple BBQ ribs always makes fall off the bone, lip smacking ribs! Ingredients . 1x 2x …
From addapinch.com
Reviews 6
Servings 6
Cuisine American
Category Main Course
  • Sprinkle ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Wrap in foil and place in roasting pan. Bake 1 1/2 hours.
  • Prepare sauce: Melt butter in medium sauce pan over medium heat. Saute onions 4 minutes, add garlic and saute 1 minute. Stir in other ingredients. Bring to boil, then simmer for 5 minutes.
  • Drain ribs. Grill 10 minutes. Baste with sauce. Continue grilling 10 minutes. Cut into individual ribs.


BEST-EVER BARBECUED RIBS RECIPE | BON APPéTIT
best-ever-barbecued-ribs-recipe-bon-apptit image
2012-06-07 Step 2. 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 bonappetit.com
3.9/5
Total Time 3 hrs
Servings 8


MELT IN YOUR MOUTH OVEN BAKED RIBS - SPEND WITH PENNIES
melt-in-your-mouth-oven-baked-ribs-spend-with-pennies image
2021-07-06 In this recipe, the ribs are baked sealed, low and slow, for the most melt-in-your-mouth tender meat. Prep Ribs: ... Did you love these BBQ Ribs in …
From spendwithpennies.com
4.9/5 (95)
Total Time 2 hrs 30 mins
Category Entree, Main Course, Pork
Calories 447 per serving


BBQ SMOKED RIBS - THE ONLY BBQ RIB RECIPE YOU'LL EVER NEED
2017-08-11 Remove the ribs from the smoker and wrap them in foil, letting them rest for about 15 minutes. Mix the ketchup, sugar, mustard, Worcestershire sauce, garlic and oil in a small …
From greedygourmet.com
Reviews 1
Total Time 1 hr 40 mins
Servings 4
Calories 541 per serving
  • Preheat the Char-Broil Big Easy Smoker on the High setting and fill the smoking box with wood chips.


THE 9 MOST POPULAR RIB SAUCE RECIPES

From thespruceeats.com
  • Classic BBQ Rib Sauce. A great rib sauce should cook on the ribs, low and slow so that it can sink into the pores of the meat and create a sticky crust on the surface.
  • Kansas City Rib Sauce. In Kansas City, you typically get a thick tomato-based sauce that is sweet and often spicy. Our classic barbecue sauce is rich, dark in color, beautifully shiny on your favorite ribs, and also sticky and sweet.
  • Jack Daniel's Rib Glaze. Whiskey-based barbecue sauces have a long history in the South. Our sweet tomato-based sauce gets that great whiskey flavor, and the sugar and spices tame that bite.
  • Savory Rib Sauce. Our savory barbecue sauce features an old-fashioned approach to sauce-making by using chicken stock as a base. This is a great sauce for all kinds of barbecue, but the perfect blend for ribs, and because it's mild heat it's good for kids.
  • Chipotle Barbecue Sauce. Many commercial barbecue sauces use liquid smoke or smoke flavoring to give them that "authentic" barbecue flavor. In our sauce, we use smoked jalapeños (chipotles) instead for a hint of that charred flavor.
  • Dr. Pepper Barbecue Sauce. If you have a plate of smoky ribs in one hand, chances are an ice-cold soda is in the other. Grab one bottle of Dr. Pepper and put this soda to fantastic use in a sweet sauce that's perfect on ribs.
  • Best Odds Rib Sauce. This classic barbecue sauce is specifically designed for great barbecue ribs and gives you the best odds at making the best rack of ribs you've ever made.
  • Apple City Barbecue Sauce. From legendary pitmaster Mike Mills, this award-winning barbecue sauce is a labor of love. Loaded with flavor, this sauce balances the sweetness of apples, the tartness of vinegar, and the smokiness of bacon.
  • Memphis Barbecue Sauce. Balanced between sweet and hot, this sauce contains 1/2 cup of Louisiana-style hot sauce for a little kick. Thinner than most BBQ sauces, our Memphis-style recipe calls for molasses and sugar, so keep an eye on the pot and don't let it burn.


10 BEST BARBECUE RIB RECIPES - THE SPRUCE EATS

From thespruceeats.com
  • Memphis-Style Ribs. If you're looking for that authentic Memphis-style flavor, look no further. This Memphis-style ribs recipe combines a fantastic rub with a delicious sauce to produce the tastiest rack of ribs you've ever had.
  • Kansas City Ribs. If you're in the mood for a sweet, sticky, delicious pork rib recipe, then Kansas City ribs are what you want. These delicate pork ribs get rubbed, sauced, and grilled or cooked in the oven for a taste sensation.
  • Barbecue Spareribs. This is a good, basic method for making any type of barbecued pork ribs, whether they're St. Louis, baby backs, or barbecue spareribs, they come out perfectly.
  • Slow-Grilled Beef Ribs. The secret to great beef ribs is to cook them ​slowly with indirect heat. This makes the slow-grilled beef ribs tender and flavorful.
  • Barbecue Beef Ribs. This is an easy way to prepare delicious, sticky barbecue beef ribs on your grill. Remember that the secret to indirect grilling is to make sure that the food doesn't get any direct heat at all.
  • Chicago-Style Barbecue Baby Back Ribs. These Chicago-style barbecue baby back ribs are mouthwatering good! If you're throwing a huge cookout, this is the recipe to use.
  • Oh Yeah Sticky Beef Ribs. This sticky beef rib recipe is so delicious it'll make you say, "Oh yeah!" through the whole meal! The sauce is sweet, spicy, and slightly tangy from the apple-cider vinegar.
  • Smoked Beef Ribs. This is the most basic method for producing smoked beef ribs. These hearty bones need time to render their fat so keep the temperature low to melt away the tough connective tissue and leave the meat juicy and tender.
  • Slow-Cooker Baby Back Ribs. These slow-cooker baby back ribs might not be bathed in smoke, but they still have a lot of flavor. This recipe will give you a great set of ribs when you can't prepare them outdoors.
  • Carolina Ribs With Red Pepper Sauce. These pork spareribs are coated with a Carolina-style rub and basted with a tangy sauce, both of which contain cayenne pepper.


CLASSIC BBQ BACK RIBS RECIPE | ONTARIO PORK
2020-05-16 If using a smoker BBQ, set it to 225°F (110°C) and cook the ribs, covered, until the ribs “give” when twisted with tongs, about 3 hours. If using a gas grill, cook at the same temperature for about 3 hours using the indirect method. For the last hour of cooking, baste the ribs on both sides with the mop every 15 minutes. You can shut off the barbecue and rest the …
From ontariopork.on.ca
4.1/5
Category Dinner
Cuisine American, BBQ, Barbecue
Total Time 3 hrs 15 mins


THE BEST RIBS RECIPES | BBC GOOD FOOD

From bbcgoodfood.com
Author Sarah Lienard
Published 2020-05-19
Estimated Reading Time 3 mins


SMOKED BBQ PORK RIBS | METRO
2019-04-30 Coat the pork ribs (trimmed and membrane removed) in the maple mustard. In a bowl, combine the 6 spices. Rub this mixture onto the ribs. Wrap in a sheet of plastic wrap. Refrigerate for 4 to 5 hours. Soak the wood chips in water for 5 hours before cooking. Preheat the BBQ until you get a constant temperature of 150°C (300°F).
From metro.ca
4/5 (4)
Total Time 8 hrs 5 mins
Servings 4


EASY BBQ CARIBOU OR MOOSE RIBS | ALASKAN FOODIE
2014-08-04 This recipe makes the most tender, fall apart ribs and it really is pretty easy. The hardest part is removing the membrane and after awhile you will become a pro at that too. Just give this recipe a shot and you will see. Easy BBQ Caribou or Moose Ribs **2 racks of ribs = 4-6 lbs total. Rub: 3/4 cup brown sugar (*note below)
From alaskanfood.wordpress.com
Estimated Reading Time 2 mins


STICKY OVEN BARBECUE RIBS - CAFE DELITES
2020-01-31 RIBS IN THE OVEN. Oven, slow cooker or on the barbecue; pork ribs are so versatile they can be cooked either way. If you love soft, fall-off-the-bone ribs, then go for our slow cooker method.But, if you love juicy, tender and crispy ribs with caramelised edges, then this oven ribs method is for you!
From cafedelites.com
4.9/5 (63)
Total Time 2 hrs 25 mins
Category Dinner
Calories 630 per serving


BEST TENDER BARBECUE RIBS RECIPE · THE TYPICAL MOM
2018-05-18 Wrap ribs in tinfoil and place on bbq on low, 200 degrees or so, for about 4 hours. Take out of foil and place directly on bbq for another 30 minutes or until golden brown on top. Brush bbq sauce on ribs and cook for additional 15 minutes. Serve.
From temeculablogs.com
Ratings 1
Calories 159 per serving
Category Entree, Main Course


OVEN BAKED BBQ RIBS WITH HOMEMADE RIB RUB & BBQ SAUCE
Plus, when you make bbq ribs in the oven, you fill your kitchen with all of of that amazing “Come and get it!” baked baby back ribs smell. TipHero Massage our 5-ingredient brown sugar rib rub recipe (say that three times fast) into the meat for luscious flavor — you probably have all of the spices in your cupboard already.
From tiphero.com


OUR 30 BEST BBQ RIBS RECIPES—MESSY AND PERFECT FOR …

From tasteofhome.com


SMOKED BBQ RIBS RECIPE | TRAEGER GRILLS
Once ribs are done, brush a light layer of your favorite Traeger BBQ Sauce on the front and back of the ribs. Let the sauce set for 10 minutes. After the sauce has set, take ribs off the grill and let rest for 10 minutes. Slice ribs in between the bones and serve with extra sauce. Enjoy!
From traeger.com


BEST BBQ RIB RECIPES : FOOD NETWORK | RECIPES, DINNERS AND ...
Brine your ribs and make your brown-sugar topping tonight for a lazy-day barbecue meal tomorrow. Get the Recipe: Asian-Spiced Baby Back Ribs. Backyard BBQ'd Spareribs. Mix and match: Choose from ...
From foodnetwork.com


BBQ PORK RIBS | RICARDO
Grill the ribs for a few minutes per side and remove from the heat. Wrap each rack of ribs in two layers of aluminum foil, making sure the foil is completely sealed. Turn off the burners on one side of the grill. Place the meat on that side so it cooks with indirect heat. Close the lid and cook for 2 hours, or until the meat is very tender ...
From ricardocuisine.com


BARBECUE RIBS RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


Related Search