Trisha Yearwoods Bbq Ribs Recipe 425

FRED'S BARBEQUED PORK RIBS

Steps:

• Preheat an electric or gas grill to 250 degrees F.
• Rub all sides of the pork with the seasoned salt and lemon pepper seasoning. Put the rib sections on the grill. Prepare Fred's Special Spray by mixing the lemon juice, vinegar and Worcestershire sauce. Put this mixture in a food-safe spray bottle. Spray the ribs with Fred's Special Spray. Cook the ribs until they are browned, about 1 1/2 hours, spraying often with the sauce. Put the ribs in a 4-inch-deep stainless steel pan with a lid. Spray the ribs once more and close the lid completely. Increase the grill temperature to 300 degrees F. and cook the covered ribs for 3 hours more.

TRISHA YEARWOOD'S BBQ RIBS RECIPE - (4.2/5)

Steps:

• In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt. Bring the marinade #1 to a boil and set aside to cool. Put the ribs in a large, turkey-size oven baking bag. Support the bag in a 12X14 inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat. The next day, preheat over to 375°. Drain and discard the marinade from the bag. Cut 4 slits in the top of the baking bag. Bake the ribs for 2 hours. While the ribs are baking, prepare the barbecue sauce. In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard. Bring this mixture to a boil, stir well to dissolve the sugar, and set aside to cool. When the ribs are cooked and tender, open the bad and discard the drippings. Lower the oven temperature to 350°. Brush the ribs on both sides with the barbecue sauce and put them on the grill for 15-30 minutes to give them a bit of a char. NOTES The ribs can be marinated in a ziploc bag. Instead of a oven bag, they can cook in the oven in a pan covered with foil.

TRISHA'S BARBECUED PORK RIBS

Steps:

• In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt.
• Bring the marinade to a boil and set aside to cool.
• Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12 x 14 inch baking pan.
• Pour the marinade over the ribs and seal the bag.
• Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.
• The next day, preheat the oven to 375ºF.
• Drain and discard the marinade from the bag.
• Cut 4 slits in the top of the baking bag if you are using one.
• Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil.
• Bake the ribs for 2 hours.
• While the ribs are baking, prepare the barbecue sauce.
• In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard.
• Bring this mixture to a boil, stir well to dissolve the sugar, and set aside to cool.
• When the ribs are cooked and tender, open the bag and discard the drippings.
• Lower the oven temperature to 350ºF.
• Brush the ribs on both sides with the barbecue sauce and put them on the grill for 15-30 minutes to give them a bit of a char.

TRISHA YEARWOOD'S BROCCOLI SALAD

Steps:

• In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels. When cool enough to handle, crumble the bacon and set aside.
• Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
• In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and raisins. Add the broccoli and toss to coat with the dressing. Refrigerate for 1 hour.
• Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon. Sprinkle the reserved bacon over the salad to garnish. Serve immediately.