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
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.
"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.
BARBECUED SPARERIBS
My husband is a meat cutter at a supermarket and likes to find new ways to smoke or barbecue meat. Several years ago, he discovered this recipe for BBQ spareribs covered in a rich barbecued sauce. It was an instant success with our family and friends. -Bette Brotzel, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.
Nutrition Facts : Calories 1024 calories, Fat 64g fat (23g saturated fat), Cholesterol 255mg cholesterol, Sodium 2141mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 62g protein.
LARRY'S SMOKED BBQ SPARE RIBS
Slow-smoked BBQ ribs.
Provided by LMadara
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 4h5m
Yield 9
Number Of Ingredients 9
Steps:
- Prepare an indirect fire with charcoal in a smoker or grill, according to manufacturer's instructions. Once the coals get going, add wood chips. Maintain a temperature of 230 to 260 degrees F (110 to 127 degrees F).
- Meanwhile, mix paprika, brown sugar, garlic powder, salt, and pepper together in a bowl until well combined. Spread rub all over ribs, making sure not to miss any spots.
- Place ribs on the preheated smoker or grill on the opposite side of the fire. Cover and smoke ribs, adding wood chips as needed to maintain temperature, until rub has set and looks dry, 1 to 2 hours. Baste with apple juice and continue to cook, basting every 30 minutes, for 2 1/2 to 3 1/2 hours more.
- Brush BBQ sauce on both sides of the ribs, and cook for 15 minutes. Brush again, and cook until meat pulls away easily from the bone, 10 to 15 minutes longer. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 1252.9 calories, Carbohydrate 48 g, Cholesterol 320.7 mg, Fat 81.5 g, Fiber 3.2 g, Protein 78.3 g, SaturatedFat 29.6 g, Sodium 1960.3 mg, Sugar 34.7 g
SPARERIBS WITH SMOKY WHISKY BARBECUE SAUCE
This recipe builds on the smoky smoothness of Scotch to create a barbecue sauce that works well with ribs, steaks and other meaty cuts
Provided by Abby Girl
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Spice Rub: In a bowl, combine all the ingredients. Cut ribs into serving size portions and place on a baking sheet; brush with oil on both sides and sprinkle evenly with spice rub.
- Refrigerate if preparing ahead.
- Whisky Barbecue Sauce: In a small saucepan, whisk together all the ingredients. Bring to a boil; reduce heat and simmer, stirring occasionally for 10 minutes or until slightly thickened. (can be down ahead of time).
- Place ribs on preheated greased grill over medium low heat; grill for 20 - 25 minutes, turning ribs often until cooked thoroughly.
- Brush ribs generously on both sides with barecue sauce. Grill for about 20 minutes, turning often and brushing with sauce until nicely glazed and tender.
Nutrition Facts : Calories 1278.5, Fat 88.3, SaturatedFat 31.5, Cholesterol 265.4, Sodium 1736.4, Carbohydrate 47.8, Fiber 2.7, Sugar 28.6, Protein 62.8
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