SMOKED SPARERIBS
Pitmaster Jones brines these ribs for 20 hours, applies BBQ Spice Rub, and smokes them to juicy perfection. Finish them with a glaze of Sweet BBQ Pit Sauce, and you've got a pretty good idea of what lucky Carolinians enjoy all summer long.
Provided by Sam Jones
Time P1DT15m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Brine: In a 1-gallon container, combine water, salt, and sugar. Seal and shake to dissolve salt and sugar, about 30 seconds. Lay ribs in large container; add the brine, making sure the ribs are fully submerged. Cover and refrigerate 15-24 hours, optimally 20 hours.
- Smoke ribs: Light smoker and heat on 250 degrees F. (For smokier ribs with a pronounced internal "smoke ring," Pitmaster Jones suggest adding wood chips on top of the charcoal during the first hour of cooking.) Remove brined ribs and place on a flat surface. Par dry with paper towels on both sides. Sprinkle BBQ Spice Rub all over ribs on both sides; use your hands to work the rub in, making sure all of the ribs are covered.
- Place ribs bone-side down onto the grill. Cover and cook undisturbed for 3-3 1/2 hours. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 degrees F through the duration of cooking.
- Stack 2 large sheets of aluminum foil on a flat work surface. After 3-3 1/3 hours, remove ribs from smoker and place on foil, bone-side down. Spread a small amount of Sweet BBQ Pit Sauce evenly over the meat. Wrap and place back in the grill, bone-side down, 30 minutes.
- Remove ribs from smoker and remove foil. Place back on smoker grates and cook another 10-15 minutes. Remove, cut into individual ribs, and serve.
- BBQ Spice Rub: In a bowl, combine all the ingredients. Mix well to break up any lumps. (Optional: Use a food processor.) Makes about 4 cups. It will keep in a covered container at room temperature for several months. Before each use, stir the rub or shake well to re-distribute all the ingredients evenly.
- Sweet BBQ Pit Sauce, part 1: In a saucepan, combine the dry ingredients and mix well to break up any lumps. Add ketchup, melted butter, water, vinegar, and Worcestershire sauce. Bring sauce to a simmer over low heat. Continue to simmer, stirring the entire time until the sauce has reduced and thickened, about 15 minutes. (Keeping the heat low helps prevent the butter from separating and the sugar from burning.)
- Sweet BBQ Pit Sauce, part 2: Sauce is done when it thinly coats a spoon and has reduced by about ⅓. Cool to room temperature, stirring occasionally so it doesn't stick to the bottom. Makes about 3 cups of Sweet BBQ Pit Sauce. Store in a covered container in the refrigerator. (It will keep for months, thanks to the vinegar.)
LAMB RIBS WITH HONEY AND WINE
Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice.
Provided by ELINOAR
Categories Meat and Poultry Recipes Lamb
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Place lamb in a 9x13-inch baking dish.
- Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 10.2 g, Cholesterol 112.2 mg, Fat 36.8 g, Fiber 1 g, Protein 25.8 g, SaturatedFat 15.1 g, Sodium 1077.1 mg, Sugar 5.5 g
BAKED STUFFED SPARERIBS
I got this recipe from another site when I searched for stuffed spareribs. It appears to be an easy-pork-recipe site. This is a very tasty dish and I will certainly make it again. I requested this recipe and was waiting for Lennie to search one out. Meanwhile, I either had to find one or freeze the meat.
Provided by Darlene10
Categories Pork
Time 2h15m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Season ribs with salt and pepper; broil until lightly browned.
- Remove and spread stuffing on concave side of one rack of ribs.
- Place other rack on top and secure with cord or skewers.
- Roast at 325° for 1 to 1-1/2 hours.
- Prepare stuffing: Heat butter in large skillet over medium heat.
- Saute chopped celery and onion until tender and lightly caramalized (8 to 10 minutes).
- In large bowl, combine cubed bread, egg, parsley, sage, salt, pepper and grated cheese.
- Stir in sauteed celery and onion.
- Gradually stir in chicken stock until stuffing mixture is moist.
- Return stuffing mixture to skillet and precook for 20 to 30 minutes.
Nutrition Facts : Calories 1383.5, Fat 96.7, SaturatedFat 36, Cholesterol 435.4, Sodium 1055.2, Carbohydrate 19.5, Fiber 1.4, Sugar 2.5, Protein 107.9
SPANISH SPARERIBS
Make and share this Spanish Spareribs recipe from Food.com.
Provided by KateL
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In Dutch oven, brown sausage. Remove and drain off fat.
- In same pan, brown ribs, half at a time; remove.
- Add bacon, onion, and garlic; cook until bacon is crisp and onion is tender.
- Return meats to pan.
- Add undrained tomatoes, beef broth, olives, and parsley.
- Cover and simmer 1 hour or until ribs are tender. Remove meat; keep warm.
- Skim off fat; measure sauce. Add water, if necessary, to make 2 1/2 cups liquid; return to pan.
- Blend flour with 1/2 cup cold water. Stir into liquid.
- Cook and stir until bubbly.
- Serve meat over hot cooked noodles. Pass sauce.
Nutrition Facts : Calories 924.9, Fat 57.3, SaturatedFat 20.9, Cholesterol 222.5, Sodium 752.4, Carbohydrate 49.9, Fiber 2.9, Sugar 3.7, Protein 49.6
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