Solareflex Southwestern Bbq Ribs Recipes

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BARBECUED SPARERIBS



Barbecued Spareribs image

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

4 pounds pork spareribs, cut into serving-size pieces
1 medium onion, quartered
2 teaspoons salt
1/4 teaspoon pepper
SAUCE:
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup chili sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon ground mustard
1 garlic clove, minced
Dash cayenne pepper

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.

SOUTHWESTERN-STYLE BABY BACK RIBS



Southwestern-Style Baby Back Ribs image

I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just "a taste" of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill.

Provided by Bob Sloan

Categories     Pork     Bake     Spice     Fall     Tailgating     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon dried thyme
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon ground black pepper
3 racks baby back ribs, about 5 pounds
3 cups barbecue sauce

Steps:

  • At home
  • In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
  • Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
  • Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.
  • At the tailgate
  • Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.
  • Serve the ribs hot, accompanied by more sauce.

SOUTHERN GRILLED BARBECUED RIBS



Southern Grilled Barbecued Ribs image

These ribs will have the smoky flavor without all the grilling time. It takes just 30 minutes on the grill to give the ribs that smoky flavor Southerners expect. You can use this recipe for spare ribs too, just bake for 15 minutes longer.

Provided by MYSST

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h50m

Yield 8

Number Of Ingredients 12

4 pounds baby back pork ribs
⅔ cup water
⅓ cup red wine vinegar
1 cup ketchup
1 cup water
½ cup cider vinegar
⅓ cup Worcestershire sauce
¼ cup prepared mustard
4 tablespoons butter
½ cup packed brown sugar
1 teaspoon hot pepper sauce
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
  • In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
  • Preheat grill for medium heat.
  • Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 24.5 g, Cholesterol 132.2 mg, Fat 35.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 14.6 g, Sodium 721.1 mg, Sugar 21.4 g

SOLAREFLEX SOUTHWESTERN CHARDONNAY BBQ CHICKEN



SolaReflex Southwestern Chardonnay BBQ Chicken image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 14

1/2 cup chardonnay
1/4 cup finely chopped red onion
1/4 cup fresh lemon juice
2 tablespoons chopped parsley leves
1 tablespoon garlic salt
1 tablespoon light brown sugar
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground black pepper
2 fresh rosemary sprigs
1 bay leaf
4 leaves chopped fresh basil, or 1 teaspoon dried
1 clove garlic, chopped
2 pounds bone-in chicken breasts

Steps:

  • In a bowl, combine chardonnay, red onion, lemon juice, chopped parsley, garlic salt, brown sugar, olive oil, Worcestershire, pepper, rosemary, bay leaf, basil and garlic. Allow marinade to sit for at least 1 hour before use or 24 hours for more flavor. Place chicken in a sealable container and pour the marinade over, turning to coat the meat with the sauce. Refrigerate for 1 to 2 hours.
  • On the SolaReflex 900, use a low black 3 quart pan with a clear glass lid that has a removable knob. You can also use a toaster oven size grill with drip pan inside our optional Clear box oven. Always wear sunglasses when solar cooking. Consider the focal point hot spot the same as an open flame, so use the same common sense and caution. When in direct alignment with the sun, it will reach over 900 degrees F, but normal cooking temperature with the diffused hot spot directed on your pan will heat in the 350 to 500 degree F range, depending on sun angle and sky conditions.
  • Center the cooking container on the support stand, then standing behind your cooking reflector, turn the SolaReflex 900 towards the sun and direct the reflected bright hot spot down to the support stand and center it on right 2/3 of the meat. The hot spot will track right to left as sun moves, so realign the 900 to the same starting position in 25 to 30 minutes, or when the hot spot falls on the left 2/3's of your meat. Reduce heating levels by moving the pot closer to the reflector, which makes a larger hot spot. The smaller the hot spot, the higher the heat level.
  • Push a probe thermometer through the hole left by the vacant knob, into the bottom of the thickest part of the meat. Normal cooking time on sunny days will be about 45 to 60 minutes, depending how done you prefer. Bright sunny days provide the fastest cooking between 9 am and 2 pm. Partial clouds will slow cooking times and lower temps, so confirm doneness with the thermometer.
  • If the meat starts browning too much on top, open the lid and turn the meat only once to brown the other side.

SYLVIA'S FAMOUS SPARERIBS



Sylvia's Famous Spareribs image

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

3 1/2 lbs spareribs
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon red pepper flakes, crushed
2 -3 cups white wine vinegar
16 ounces Red Devil Hot Sauce
2 1/2 teaspoons crushed red pepper flakes
1 small onion, sliced
1 stalk celery, sliced
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced

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

SOUTHWEST RIBS



Southwest Ribs image

This is an easy recipe for tender, oven baked ribs that literally fall off the bone. Great for a day when you have plenty of things to do besides stand over the stove.

Provided by SaraEMiller

Categories     Meat

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 rack of ribs, your favorite (I personally like pork ribs because they are much more tender)
emeril's southwest seasoning
7 tablespoons of your favorite barbecue sauce

Steps:

  • Defrost ribs, season with Emeril's southwest seasoning, wrap in saran wrap, and let marinate at least over night. (I usually do this step when I bring them home from the grocery store. After I season them, I wrap them in foil and freeze them until I'm ready to cook them.).
  • Remove plastic, wrap in foil, and cook for one hour at 325°F.
  • Take ribs out of foil, place upside down on baking sheet, and put back in the oven. Cook another 30 minutes.
  • Take ribs out, turn them right side up, and cook another 15 minutes. (Rib meat should be pulling away from the bone at this point.).
  • Remove ribs again, baste with barbecue sauce (top and bottom) and cook for another 15 minutes.
  • Let cool, wrapped in foil, and then cut apart. Serve and enjoy.

Nutrition Facts : Calories 19.7, Fat 0.5, SaturatedFat 0.1, Sodium 213.9, Carbohydrate 3.4, Fiber 0.3, Sugar 1, Protein 0.5

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