"SECRET'S IN THE SAUCE" BBQ RIBS
A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! -Tanya Reid, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce.
Nutrition Facts : Calories 921 calories, Fat 58g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 1402mg sodium, Carbohydrate 50g carbohydrate (45g sugars, Fiber 2g fiber), Protein 48g protein.
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.
SIZZLING SPARE RIBS WITH BBQ SAUCE
Some like it hot, so sizzle your ribs with BBQ sauce
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
- Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.
Nutrition Facts : Calories 484 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 28 grams sugar, Protein 33 grams protein, Sodium 3.09 milligram of sodium
SWEET, SPICY, AND STICKY BBQ SAUCE
I use this sauce on ribs and then slow-cook 'em on the smoker. A guaranteed hit for any gathering; this sauce is my absolute favorite! May use immediately or keep in an air-tight container in a refrigerator up to several weeks. Brush sauce on ribs as ribs are finishing.
Provided by Aimee Mitchell
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h5m
Yield 24
Number Of Ingredients 4
Steps:
- Combine cider vinegar, brown sugar, hot sauce, and molasses in a non-stick saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until the sauce is thick and shiny, about 1 hour.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 17.3 g, Protein 0.1 g, Sodium 253.3 mg, Sugar 15.7 g
SECRET BAR B QUE RIB SAUCE
Better than Moms. . . I came up with this recipe from a combination of sources. A little of this and a little of that. My husband really likes ribs and said this sauce was better than his moms(the best he'd ever had). I hope you enjoy it as much as we have. PS- I cook on a what smells, tastes and looks good philosophy- so add as much or little as your taste buds would like, this is only a guideline to a great sauce.
Provided by Blu Skyy
Categories Pork
Time 1h30m
Yield 1-2 serving(s)
Number Of Ingredients 14
Steps:
- Oven temp-350°F.
- Brush ribs with vegetable oil and sprinkle with thyme top and bottom.
- Place on broiler rack.
- Fill bottom of pan with 1 inch of white wine.
- Cover and cook for 1 hour.
- Meanwhile, prepare sauce in a sauce pan over medium heat.
- Melt butter first then add all remaining ingredients.
- Stirring alot and adding more or less as you prefer.
- (This recipe finishes on the spicier side of things).
- After the ribs have cooked for an hour, pull them out (turn oven up to BROIL) and slather, cover completely, with your sauce.
- Put ribs back on rack, meaty side up and cook for 10-15 minutes or till sauce is bubbling.
- Pull out and enjoy-If you like the burn marks of the grill now is the time to throw them on and keep sauce handy for adding more on the grill.
- On the grill-temp at a med-high and only for about 5 minutes.
- Very good with corn on the cob and water melon.
Nutrition Facts : Calories 692.6, Fat 47.3, SaturatedFat 29.3, Cholesterol 122, Sodium 2887.9, Carbohydrate 64.7, Fiber 3.7, Sugar 48.2, Protein 4.8
SYLVIA'S FAMOUS SPARERIBS
These are the real thing. People come from around the corner, around the city, and around the world to eat these ribs at Sylvia's. The secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that's described here.
Provided by Tonkcats
Categories < 15 Mins
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
- Rub the salt, black pepper, and red pepper into both sides of the ribs.
- Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
- Pour the vinegar over the ribs and bake 1 1/2 hours.
- Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
- Remove the ribs from the baking dish and place in a single layer on baking sheets.
- (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
- The ribs should be tender and well browned.
- This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
- To finish the ribs, preheat the oven to 400 F.
- Cut the slabs between the bones into individual ribs.
- Place the ribs in a baking dish large enough to hold them comfortably.
- Spoon enough of the barbecue sauce over them to coat lightly.
- Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
- BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
- Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
- Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
- Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.
Nutrition Facts : Calories 982.3, Fat 60.6, SaturatedFat 22.1, Cholesterol 240, Sodium 2151.9, Carbohydrate 48.9, Fiber 2.5, Sugar 43.4, Protein 59.7
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