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.
SLOW-COOKER SAUCY BARBECUED RIBS
Mouth-watering pork ribs slow cooked with flavorful barbecue sauce - a scrumptious dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h10m
Yield 6
Number Of Ingredients 5
Steps:
- Spray inside of 5- to 6-quart slow cooker with cooking spray. Cut ribs into 2- or 3-rib portions. Place ribs in cooker. Sprinkle with salt and pepper. Pour water into cooker.
- Cover and cook on Low heat setting 6 to 7 hours. Remove ribs from cooker; place in shallow baking pan. Drain and discard liquid from cooker.
- Brush both sides of ribs with barbecue sauce. Return ribs to cooker. Pour any remaining sauce over ribs. Cover and cook on Low heat setting about 1 hour or until ribs are glazed and sauce is desired consistency.
Nutrition Facts : Calories 580, Carbohydrate 20 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 14 g, TransFat 0 g
BARBECUE RIBS
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
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
SUCCULENT BBQ RIBS
These are the most tender, delicious fall off the bone ribs you have ever tasted. Even though these Ribs aren't cooked on the BBQ, they are a constant request from our family and friends.
Provided by rocket_j_dawg
Categories Pork
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Pre heat oven to 350°F.
- Brown ribs in a heavy kettle. Transfer to large baking pan.
- Mix together remaining ingredients and pour over ribs.
- Cover with foil and bake for 1 1/2 to 2 hours.
Nutrition Facts : Calories 1126.4, Fat 81, SaturatedFat 30.5, Cholesterol 265.4, Sodium 905.9, Carbohydrate 37.5, Fiber 2.5, Sugar 27.6, Protein 60.5
SAUCY SUCCULENT BARBECUED RIBS
Indulge your taste buds with our Saucy Succulent Barbecued Ribs recipe. The foil packets holding the barbecued ribs catch every last drop of saucy succulence!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Mix all ingredients except ribs and water until blended.
- Cut ribs into 2-rib sections. Place half the ribs in single layer on large sheet of heavy-duty foil. Bring up long sides of foil, then double fold both short ends to seal, leaving top open. Pour 1/4 cup water into packet. Double fold top to seal, leaving room for heat circulation. Repeat with remaining ribs on second sheet of foil.
- Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil. Return ribs to grill; brush evenly with half of the barbecue sauce mixture. Grill 15 min., turning occasionally and brushing with remaining sauce.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
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