Southern Barbecue Ribs Recipes

DEEP SOUTH BARBECUE RIBS

Steps:

• Combine all ingredients in a medium bowl or large zip-top plastic bag. (You will have about 1 ¼ cups dry rub.)
• Preheat oven to 350°F. Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each slab by slicing into it and pulling it off with a paper towel.
• Divide Southern Barbecue Dry Rub evenly between slabs, rubbing on both sides of each. Press gently to adhere. Place slabs, meaty side up, on a wire rack on an aluminum foil-lined baking sheet, and let stand at room temperature 30 minutes.
• Bake in preheated oven until meat begins to pull away from bones but is not yet tender, about 1 hour and 30 minutes.
• While the ribs are baking, make the Melting Pot BBQ Sauce. Heat a large (12-inch) cast-iron skillet over medium-high. Add tomatoes, and cook, stirring often, until skins begin to split and char, 5 to 7 minutes. Add onions and garlic, and cook, stirring often, 5 minutes. Add butter to pan, and cook until melted, about 1 minute. Add brown sugar; stir until combined. Cook, without stirring, until edges start to caramelize, 2 to 3 minutes. Stir in vinegar, mustard, Worcestershire, salt, and pepper; reduce heat to medium-low, and cook until tomatoes completely break down and mixture is slightly thickened, about 45 minutes.
• Remove from heat, and carefully transfer to a blender. Remove center piece of blender lid (to allow steam to escape); process on high until almost smooth, about 1 minute, stopping to scrape down sides as needed. Cool completely, about 30 minutes. (You will have about 1 quart of sauce.)
• After the initial 1 hour and 30 minutes in the oven, increase oven temperature to 450°F. (Do not remove ribs from oven.) Brush both sides of ribs with 1 cup Melting Pot BBQ Sauce. Bake until ribs are very tender and caramelized, 35 to 45 minutes, brushing with another cup barbecue sauce halfway through baking. Remove from oven, and let stand at least 10 minutes. Serve with remaining 2 cups barbecue sauce.

SOUTHERN GRILLED BARBECUED RIBS

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.

SOUTHERN-STYLE BARBECUED SPARERIBS

Steps:

• Place spareribs on a rack in a large roasting pan.
• Pour water into the bottom of the pan to a depth of 1/2 inch.
• Cover tightly and bake at 300 F for 1 1/2 hours, until ribs are tender.
• Combine all remaining ingredients, blending well. Drain liquid from the ribs and remove​ the rack from pan.
• Pour 1 cup of the sauce over the ribs.
• Bake in open pan at 325 F for 30 minutes.
• Pour remaining sauce over ribs; bake 30 minutes longer.
• Baste occasionally to make sure ribs are completely covered.

SOUTHERN BBQ SPARE RIBS

Steps:

• Place lemon, celery, carrots, salt and ribs in a large pot and cover with cold water. Bring to a simmer and cook for 45 minutes to 1 hour or until the meat appears to be falling off the bone. Remove the ribs carefully and place on a sheet tray. Allow them to cool before, basting with Chef Toney's secret BBQ sauce. Cover the ribs and cook in a preheated 325-degree oven for about 30 minutes. Serve immediately.
• Saute onions, garlic, shallot, and bay leaves. Deglaze with vinegar. Add orange juice and brown sugar, allow to reduce. Add other ingredients, bring to the boil and reduce heat. Allow to simmer for 2 hours.

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

TRUE SOUTHERN SOUL-FOOD STYLE BARBECUED RIBS

Steps:

• 1. Remove the membrane on the back of the ribs by prying up a corner and pulling firmly and evenly away from the ribs. You can use a paper towel to give you a firmer grip as the membrane tends to be greasy. Cut the ribs into 2 or 3 rib cutlets. Rinse the ribs and place in a large roasting pan. 2. Cover the ribs in the roasting pan with water. Add the vinegar and salt. Place over a medium-low flame and watch that the water does not boil. 3. Poach the ribs for 30-40 mins. for pork, or about one hour for beef. Depending on the size of the pan, you may have to turn ribs on the top over to make sure they cook properly. 4. After the ribs are done, remove them from the pan and let cool for about 10 mins. When they are handleable, generously rub them all over with the dry spice rub. 5. It's time to fire up the grill. I prefer to use mesquite wood as it imparts the meat with a wonderful smoky flavor, but regular charcoal or mesquite charcoal briquets work well also. When the charcoal has turned half white and the flames are gone, place the ribs on the grill and cover. If you have a vent on top, half close it. Cook for about 15 mins and turn over. Repeat until the ribs are a nice golden brown. 6. Remove the ribs to large roasting pan lined with heavy foil. Preheat the oven to 300°F. Use your favorite barbecue sauce. (I personally use Everett & Jones' barbecue sauce which comes in mild, medium and hot. If you live in the Bay Area you can buy it at Long's Drugs, Albertson's, and Everett & Jones' restaurant in Jack London Square, Oakland. You can also buy it online at http://super-que.com. It's pure perfection!) 7. For easy application, pour the sauce into a large shall bowl and dip the ribs, covering liberally. Place ribs back into the roasting pan and cover tightly with heavy foil. 8. Bake in oven for approximately 30 mins. Enjoy!

SOUTHERN INDIANA SMOKEHOUSE BBQ'D RIBS

Steps:

• If you're in a hurry, and you're planning on cooking and eating the ribs in 1 day, then START YOUR CHARCOAL NOW! If not, skip to step 2.
• Trim excess off of rib rack(s)but do not discard this excess. Use it later to test taste and doneness.
• Sprinkle Emerill's Rib Rub (or comparable mixture of spices) generously over both sides of rack(s).
• Sprinkle a thin layer of Onion Powder over both sides of rack(s).
• Sprinkle a good covering of coarse-ground black pepper over both sides of Racks(s).
• Shake-squirt Franks Red Hot Sauce over both side of Rack(s). This sauce is NOT very hot, just flavorful, so don't worry about making the ribs too spicy! I'm not joking.
• Thoroughly rub in Frank's sauce and spices. Work these ingredients into the raw meat with bare hands.
• Cover with plastic wrap, and let rack(s) sit in fridge for AT LEAST 1 hour--overnight would be better, though.
• Start your charcoal. Only use lighter fluid if you must.
• SMOKE CHIPS-Soak a good amount of wood chips in water for about 20 minutes (Hickory or Apple wood is best. Jack Daniel's Whiskey Barrell chips are even better. Yes, they exist and are sold in stores). Take the chips out of the water, and strain. Create a package for the chips out of aluminum foil. This package must be a size that can fit between your charcoal and the grate of your grill. Use a fork to poke a bunch of holes in the package for smoke to escape.
• Place smoking chips package on top of hot charcoals. Place metal grate over top of package. Replace lid to grill.
• Limit air ventilation on your grill so that all vents are just barely open. You want the grill to stay at a temperature around 250-300°F
• Wait until wood chips package is smoking heavily before putting the ribs on.
• Place the rib rack(s) directly on grill grate. The side of the ribs with more meat should be up. You never have to flip the rack(s) over.
• Fill a clean spray bottle with 1/2 cup of Bourbon Whiskey. Maker's Mark is best, followed by Jack Daniel's, but any whiskey will do great.
• Spray the ribs with the Whiskey until the bottle is empty. Replace the lid of the grill.
• Fill the spray bottle up with Apple Cider. You don't have to clean it out before filling it with cider, but make sure there's not much whiskey left at all.
• Wait 4 hours. The less you peek, the better, but if you can't contain yourself, be sure and spray the ribs with Cider whenever you peek.
• This part is confusing: After 4 hours, you have 2 final hours of cooking left (the ribs cook for 6 total hours). During those 5th and 6th hours, spray the ribs completely with Cider every 15 minutes. During the LAST hour, brush on BBQ sauce every 15 minutes as well. KC Masterpiece is my favorite, but you can suit your tastes. So, during the 5th hour of cooking, you should spray Cider every 15 minute and during the 6th hour, you should spray cider AND brush on BBQ sauce.
• Serve it up. I recommend having some friends over, because you have spent a long time on this meal, and these are the best ribs anyone has ever had. They're contest grade ribs, and you'll want your friends to taste them so you can brag.

TANGY SOUTHERN BBQ RIBS

Steps:

• Preheat greased grill to low heat. Mix barbecue sauce, hot pepper sauce and garlic powder. Reserve 1/2 cup of the barbecue sauce mixture for serving with cooked ribs.
• Place ribs, bone sides down, on grate of grill. Cook, uncovered, 1 hour, turning over after 30 minutes. Brush with the some of the remaining barbecue sauce mixture; continue grilling 30 minutes or until ribs are cooked through, turning and brushing with the remaining barbecue sauce mixture every 10 minutes.
• Serve with the reserved 1/2 cup barbecue sauce mixture.

SWEET SOUTHERN-STYLE BBQ RIBS

Steps:

• Mix 1 cup barbecue sauce, lime juice, brown sugar, molasses and water until blended; pour over ribs in large shallow dish. Refrigerate 2 hours to marinate. Drain; discard marinade.
• Heat oven to 350°F. Place ribs in foil-lined shallow pan. Bake 30 min.
• Heat grill to medium-high heat. Grill ribs 10 min. on each side or until done, brushing frequently with remaining barbecue sauce.

SMOKED SOUTHERN BABY BACK RIBS

Steps:

• Take the olive oil with a basting brush and go over all sides of the ribs. After you fo this, sprinkle the rub on both sides of the pork. If you run out, just mix some more. I am a heavy rub girl so I like a lot! The sauce is last portion of the ingredients. Start with the BBQ sauce and work your way down.
• Now its time to prepare your smoker. If you do not have a smoker, you can do this with a regular grill to get the same smoke flavor. If you do not have a smoker, just go to the end of the directions for smoking and you will see how to do it with a grill.
• I have an upright, cylinder shaped, 2 tier smoker made by Brinkman. I buy hickory wood chunks from Home Depot or Walmart. I will put 4 or 5 in a pan of water to soak for about an hour. I light my coals and let them burn until the coals turn ashy of the sides. I add my soaked wood and water pan/drip pan ontop of that. I close the lid so it can get up to temperature.
• After about half an hour, I place the ribs in the smoker (bone side down)and leave them alone for atleast 2 hours. You want to maintain a constant temperature in the smoker of about 200 to 220 degrees. The secret to fall-off-the-bone ribs is cooking them low and slow. Do not even take the top off for 2 hours. After 2 hours, take them off and wrap in aluminum foil. Add more wet or dry wood chunks to the bottom bowl. Close the lid and let them cook another hour and a half. If you choose to add sauce, this is the time to do it. Open the aluminum foil and pour my sauce over them. After about 30 more minutes, you have the finest ribs that you have ever had!
• Now, if you do not have a smoker I recommend you get one. It's only $39 at Home Depot. Prepare your grill with coals and place wet hickory wood chunks all around ontop of the coals. Place ribs on the grill (bone side down) and let them cook about 30 minutes, turning them over after 15 minutes. Afterwards, wrap in aluminum foil and place back onto grill. Let them cook an additional 30 minutes. Pour my sticky sauce over them in the foil and let cook additional 15 minutes. Remove and enjoy!