Sauceless In Seattle Ribs Recipes

THE BEST BABY BACK RIBS

Steps:

• If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

SAUCELESS-IN-SEATTLE RIBS

Steps:

• Rinse ribs and pat dry.
• Trim and discard excess fat.
• Prepare barbecue for indirect heat.
• When grill is medium-hot, lay ribs on it and turn as needed until well browned, 40 to 50 minutes.
• Baste 1 side of ribs with half the sauce.
• Turn ribs sauce side down and cook until sauce browns and forms a thick, sticky glaze, about 10 minutes.
• Baste top of ribs with remaining sauce, turn over, and cook until sauce browns and forms a thick, sticky glaze, about 10 minutes longer.
• Transfer ribs to a platter and garnish with blackberries and mint.
• Cut between bones to separate portions.
• Blackberry Sauce:.
• In a food processor or blender, combine blackberries, catsup, honey, brown sugar, ginger, salt and pepper.
• Whirl until berries are pureed.
• Add 1 to 2 teaspoons hot sauce to taste.
• Pour into a 1-quart glass measure (or combine ingredients in glass measure and mash with a mixer or potato masher).
• Cover loosely with microwave-safe plastic wrap, leaving vents for steam
• Cook in a microwave oven at full power (100%), stirring occasionally, until berry mixture is reduced to 1 1/3 cups, about 8 minutes.
• Makes 1 1/3 cups sauce.

BEST BARBECUE RIBS EVER

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.

SEATTLE BBQ BEEF RIBS

Steps:

• Place ribs in heavy large pot. Add seasoning salt, vegetable broth and apple juice plus enough water to cover ribs and bring to boil. Reduce heat to medium-low and simmer gently until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made to this point 1 day ahead. Cover and refrigerate.)
• Preheat grill to medium heat.
• In a medium bowl, combine BBQ sauce, vinegar, molasses and coffee. Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes total. Garnish with green apples.
• NOTE: instead of boiling, you could also pre-cook the ribs in the slow cooker on low for 4 hours.