Red Hot Ribs Recipes

SWEET CHILI RIBS

Steps:

• PREPARE grill for indirect medium-low heat (250° F/ 120 ° C). Sprinkle ribs with spice rub. Place ribs on rib rack or in foil pan. Grill, covered, 2 1/2 to 3 hours until very tender.
• MIX Sweet Chili Sauce and BBQ sauce in small bowl.
• BASTE ribs with sauce mixture during last 15 minutes of cooking. If desired, grill ribs over direct heat at end of cooking to crisp slightly.
• Test Kitchen Tip: To ensure that ribs will be very tender, score membrane on underside of ribs with sharp knife.
• Tip: When the snow is knee-high deep, bake the ribs in a conventional oven at 250°F (120° C) for 3 hours or until very tender. Baste with sauce during last 15 minutes of baking.

RED HOT RIBS

Steps:

• Generously season rib pieces on all sides with seasoned salt, granulated garlic, and salt and pepper to taste, and rub with Worcestershire sauce and then with olive oil.
• Seal into a Ziploc plastic bag, and marinate in refrigerator at least overnight and preferably 2 nights, turning and kneading regularly.
• Spray a 9"x13"x2" (or larger) casserole with nonstick spray, and preheat oven to 425 degrees F.
• Heat olive oil in a large skillet over medium-high heat, brown ribs well on all sides.
• Drain them, transfer them to the casserole meaty side down, and set them aside.
• Drain excess fat from pan or add more olive oil as needed to total about 2 Tbsp.
• Reduce heat to medium, and add sliced onions.
• Stir to coat with oil, and saute until onions begin to soften.
• Add minced garlic, and continue to saute for another 3-4 minutes.
• While onions cook, combine all remaining ingredients in a medium bowl, and whisk until smooth, and adjust seasonings, lemon juice, and vinegar to taste.
• Stir into the skillet with the onions, and continue cooking until the mixture boils.
• Spread the onion mixture over the ribs, moving the ribs around so some goes underneath.
• Cover with aluminum foil, place in the oven, and immediately reduce the oven temperature to 350 degrees F.
• Bake, covered, for 1 hour, remove foil, turn ribs meaty side up, pushing them back under the onions, and bake for 1 hour longer.
• Transfer ribs to a serving platter, leaving as much sauce as possible in the casserole, and tent ribs with foil.
• Let the sauce sit for a couple minutes, then blot the surface with paper towels to remove as much grease as possible.
• Taste, and adjust tartness and seasonings to taste.
• Spoon the sauce over the ribs, and serve immediately.
• If desired, remove leftover meat from bones, and save with sauce for use in barbecue sandwiches.
• Serve with Cabbage and Daikon Slaw.

RED RIBS

Steps:

• Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs). Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness) lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center) without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
• A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.

HOT AND SPICY RIBS

Steps:

• In large bowl, cover wood chips with water; soak 30 minutes.
• Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer's directions.
• In small bowl, mix rub ingredients. Cut rack of pork in half to fit on smoker rack if necessary. Rub spice mixture into pork.
• Place pork on rack in smoker. Cover and smoke 4 hours 30 minutes to 5 hours or until tender and no longer pink next to bones. If smoking stops, add additional wood chips through side door of smoker. Serve pork with barbecue sauce.