SOUTH CAROLINA-STYLE RIBS
This recipe makes some of the best country-style pork ribs you'll ever eat, especially when cooked on a grill. We use the same sauce on barbecued chicken, too. -Karen Conklin, Supply, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Cover and bake at 325° for 1-1/2 to 2 hours or until tender; drain., Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for about 30 minutes or until slightly reduced., Brush sauce over ribs. Bake, uncovered, for 30-45 minutes longer or until ribs are glazed, basting occasionally.
Nutrition Facts :
SMOKED RIBS WITH CAROLINA-STYLE BBQ SAUCE
Provided by Bobby Flay
Time 19h15m
Yield 4 servings
Number Of Ingredients 35
Steps:
- For the rub:
- Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
- In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
- Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
- Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
- For the BBQ Sauce:
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
- Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.
BABY BACK RIBS WITH CAROLINA BASTE
This American pork rib recipe is sure to satisfy at a barbecue - roast until tender, then finish with a sticky glaze for melt-in-the-mouth meat
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 3h20m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don't have racks, that's fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
- Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
- Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.
Nutrition Facts : Calories 477 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium
CAROLINA BARBECUED BABY BACK RIBS
These tasty ribs are easy to prepare, and make an attractive presentation with their shiny dark mahogany finish. Ask your butcher to cut the ribs in half, lengthwise, for more easily handled portions. Serve with a colorful fresh fruit salad topped with my creamy orange fruit salad dressing, "Recipe # 242306" and fresh corn on the cob, for a meal that will impress your guests. The recipe calls for 2 racks of baby backs.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
- In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
- Using your fingers, rub the mixture over both sides of the ribs.
- Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
- To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
- Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
- Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
- Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
- Refrigerate the sauce.
- Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
- Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
- To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.
Nutrition Facts : Calories 1748.5, Fat 114.2, SaturatedFat 40.6, Cholesterol 367.4, Sodium 3839.1, Carbohydrate 100.4, Fiber 3.5, Sugar 87.2, Protein 80.6
CRAZY DELICIOUS BABY BACK RIBS
My husband craves a good ribs recipe, so we cook them multiple ways. This low and slow method with a tangy sauce is the best we've found. -Jan Whitworth, Roebuck, South Carolina
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 6 ingredients. Cut ribs into serving-size pieces; rub with seasoning mixture. Place ribs in a 6-qt. slow cooker. Cook, covered, on low until meat is tender, 5-6 hours., Preheat oven to 375°. In a small bowl, whisk the sauce ingredients. Transfer ribs to a foil-lined 15x10x1-in. baking pan; brush with some of the sauce. Bake until browned, 15-20 minutes, turning once and brushing occasionally with sauce. Serve with remaining sauce.
Nutrition Facts : Calories 420 calories, Fat 33g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1082mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
SOUTH CAROLINA YELLOW BACK RIBS
Sweet and tangy ribs that are a little spicy and some of my friends say are the ultimate! From Ted Reader's book, "Sticky Fingers and Tenderloins". Used with his permission.
Provided by Hal Taylor
Categories Pork
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees.
- Using a sharp knife, score a diamond pattern on the backside of the ribs.
- Rub with BBQ rub pressing into the meat.
- Lay ribs meat side down in a roasting pan.
- Lay 3 or 4 slices of orange on the back of each slab.
- Pour in orange juice.
- Cover tightly with lid or foil and braise for 2 to 2 1/2 hours.
- Let cool slightly.
- Meanwhile, prepare the sauce. In a medium saucepan, combine all ingredients. Bring to a boil, stirring.
- Reduce heat to medium low and simmer, stirring occasionally, for 20 to 30 minutes or until reduced by one-third.
- Puree the mixture in a blender until smooth.
- Let cool.
- Preheat grill to medium high.
- Grill ribs for 6 to 8 minutes per side, basting with sauce.
- Cut between every third rib and serve.
Nutrition Facts : Calories 964.6, Fat 53.2, SaturatedFat 18.9, Cholesterol 200.6, Sodium 944, Carbohydrate 76.3, Fiber 5.6, Sugar 58.3, Protein 47.3
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- In medium-small bowl, mix together well the Dry Rub ingredients. Place a large sheet of foil, several inches longer than the ribs at each end, onto working surface dull side-up. Spray center with non stick spray. Place ribs, meat side-up, onto foil. Coat, pressing on, a little over half of the dry rub coating well. Turn ribs over, making sure they are in the center, and coat bone side with rest of rub. Bring long-edged sides of foil up to meet and carefully roll down to meet the top of the ribs. Fold ends of foil inward like an envelope and roll up. It should be a nice closed package touching the meat. Just be careful not to tear the foil. You want it sealed closed.
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