FOOLPROOF RIBS WITH BARBECUE SAUCE
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"
Provided by Ina Garten
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
DRY RUB FOR BARBECUED RIBS
Make and share this Dry Rub for Barbecued Ribs recipe from Food.com.
Provided by luvmybge
Categories Pork
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all herb and spice ingredients.
- Rub over both sides of ribs.
- Let sit in refrigerator for a couple hours or overnight.
- Bake in covered pan at 325 degrees F.
- for 2 1/2-3 hours or until done.
- At this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.
GRILLED BBQ SHORT RIBS WITH DRY RUB
Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
- Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
- Serve with additional barbecue sauce as desired.
Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g
RUB 'N SAUCE BARBECUED RIBS
Great do ahead ribs. Steam on broiler pan in slow oven, then grill at serving time. These are the most tender and delicious ribs you will ever eat. Alternate method is to season ribs and wrap in non stick foil. Bake at 350 degrees for 1 1/2 hours. Remove from oven and let cool. Place on bbq grill and brush with sauce of choice. Brown and serve.
Provided by Marie
Categories Pork
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Fill the bottom of a broiler pan about half full of water.
- Mix rub ingredients together and generously rub into both sides of ribs.
- Place ribs on top section of broiler pan.
- Cover with foil and fold edges under to seal in steam as they cook.
- Bake in 350° oven for 1 1/2hours.
- Remove foil carefully as steam is very hot.
- Refrigerate ribs until needed.
- Combine all ingredients for barbecue sauce.
- Place ribs on grill and brush generously with sauce.
- Grill until crispy and hot- will only take about 10 minutes.
- Watch carefully once you add sauce because the sugar will burn quickly.
Nutrition Facts : Calories 806.9, Fat 38.6, SaturatedFat 13.4, Cholesterol 156.5, Sodium 2470.8, Carbohydrate 75.3, Fiber 4.2, Sugar 64.6, Protein 46.1
CLASSIC BARBECUED RIBS
These are some classic ribs that your mother used to make.
Provided by Ryan Hagen
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle ribs with garlic salt and place into a roasting pan.
- Stir ketchup, vinegar, sugar, celery salt, chili powder, salt, dry mustard, paprika, and black pepper together in a bowl; pour over the ribs.
- Cook, basting with the pan drippings every half-hour, until the meat pulls away easily from the bone, about 90 minutes.
Nutrition Facts : Calories 907.5 calories, Carbohydrate 29.1 g, Cholesterol 240.2 mg, Fat 61 g, Fiber 0.8 g, Protein 59.3 g, SaturatedFat 22.2 g, Sodium 3010.7 mg, Sugar 26.3 g
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