Ultimate Ribs With Key West Barbecue Sauce Recipes

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THE ULTIMATE BARBECUED RIBS



The Ultimate Barbecued Ribs image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 15

2 slabs baby back ribs (about 3 pounds)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bacon slices
4 sprigs fresh thyme
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Steps:

  • Special equipment: Kitchen twine
  • Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
  • Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat 2 tablespoons oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
  • Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
  • When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

FOOLPROOF RIBS WITH BARBECUE SAUCE



Foolproof Ribs with Barbecue Sauce image

Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"

Provided by Ina Garten

Time 2h45m

Yield 6 servings

Number Of Ingredients 16

5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks)
Kosher salt and freshly ground black pepper
1 recipe Barbecue Sauce (recipe follows)
1/2 cup vegetable oil
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1 cup (10 ounces) tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup (8 ounces) hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

Steps:

  • Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
  • Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
  • About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
  • Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
  • Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

KANSAS CITY SWEET-AND-SMOKY RIBS



Kansas City Sweet-and-Smoky Ribs image

Provided by Steven Raichlen

Categories     Marinate     Graduation     Backyard BBQ     Dinner     Beef Rib     Spring     Summer     Tailgating     Grill     Grill/Barbecue

Yield Serves 4 to 8

Number Of Ingredients 7

4 racks of spareribs (4 to 6 pounds total)
6 cups apple cider, plus additional for spraying the ribs
2 whole lemons (optional), halved
2/3 cup Basic Barbecue Rub or your favorite commercial brand
3 cups of your favorite homemade barbecue sauce or your favorite commercial brand
YOU'LL NEED:
3 cups wood chips (preferably hickory), soaked for 1 hour in apple cider to cover, then drained; spray bottle; rib rack (optional)

Steps:

  • 1. Trim each rack of ribs or have your butcher do this for you.
  • 2. Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
  • 3. Drain the ribs and blot dry with paper towels. Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
  • 4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
  • 5. When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals. Place the ribs in the center of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
  • 6. Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.
  • 7. Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.
  • VARIATION:
  • You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
  • ALSO GOOD FOR:
  • This is a wonderful way to prepare baby back ribs. In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker.

TYLER FLORENCE'S ULTIMATE RIBS RECIPE - (3.9/5)



Tyler Florence's Ultimate Ribs Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 15

2 slabs baby back ribs, about 3 pounds
Kosher salt and freshly ground black pepper
Extra virgin olive oil
2 bacon slices
4 sprigs fresh thyme
1/2 onion, chopped
3 garlic cloves, smashed
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon paprika

Steps:

  • Preheat oven to 250°F. Place the ribs on baking sheet, season with salt, pepper and drizzle with olive oil. Stick them in the oven and let the ribs bake low and slow for 1 ½ hours. Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2 count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a smoky flavor. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes for the flavors to meld. Put some sauce in a separate bowl for basting, reserving the remaining for serving. Baste the ribs with the sauce and continue cooking, basting twice more for 30 minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until youre ready to eat. When you're ready to eat, preheat the broiler for 5 minutes. Broil the ribs, basting with the sauce, until they are crisp and browned somewhat, or to your liking.

BEST RIB SAUCE



Best Rib Sauce image

Here's a great sauce for your BBQed ribs! Just keep basting this on those babies, and you'll be wishing you could eat ribs every night!

Provided by Fat George

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 45m

Yield 4

Number Of Ingredients 9

½ teaspoon hot pepper sauce
¼ cup fresh lime juice
1 cup brewed coffee
4 teaspoons brown sugar
1 (1.5 fluid ounce) jigger bourbon
1 cup honey
2 teaspoons Worcestershire sauce
½ cup tomato paste
½ cup tomato sauce

Steps:

  • In a medium saucepan over medium low heat, combine the hot pepper sauce, lime juice, coffee, sugar, whiskey, honey, Worcestershire sauce, tomato paste and tomato sauce. Mix together well and allow to simmer for 30 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 84 g, Fat 0.2 g, Fiber 2 g, Protein 2.2 g, Sodium 457 mg, Sugar 79.8 g

THE ULTIMATE BARBECUED RIBS



The Ultimate Barbecued Ribs image

Recipe courtesy Tyler Florence, 2007 See this recipe on air Wednesday May. 30 at 9:30 PM ET/PT. Show: Tyler's Ultimate Episode: BBQ Ribs I made this for family and friend. They loved it. I will definitely make this again when it's raining and or too cold.

Provided by Mr Jackson

Categories     Pork

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 lbs baby back ribs, 2 slabs
kosher salt & freshly ground black pepper
extra virgin olive oil
2 slices bacon
4 sprigs fresh thyme
1/2 onion
3 garlic cloves, smashed
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Steps:

  • Special equipment: Kitchen twine.
  • Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
  • Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
  • Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
  • When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

Nutrition Facts : Calories 1434.8, Fat 75.9, SaturatedFat 27.2, Cholesterol 288.5, Sodium 1812.6, Carbohydrate 110.8, Fiber 2, Sugar 85.2, Protein 81.9

WESTERN RIBS



Western Ribs image

I reach for this recipe whenever I crave ribs. Everyday ingredients really perk up store-bought barbecue sauce.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 4 servings.

Number Of Ingredients 6

3 pounds pork spareribs
1 cup barbecue sauce
1/2 cup tomato juice
2 tablespoons Italian salad dressing
1 tablespoon dried parsley flakes
1 small onion, diced

Steps:

  • Place the ribs in an ungreased 13-in. x 9-in. baking pan. Cover with foil. Bake at 325° for 1-1/2 hours or until just tender; drain. Combine remaining ingredients; spoon over ribs. , Bake, uncovered, 45 minutes longer, basting occasionally. Cut into serving-size pieces.

Nutrition Facts : Calories 715 calories, Fat 52g fat (18g saturated fat), Cholesterol 191mg cholesterol, Sodium 894mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 48g protein.

CANADIAN BARN BBQ SAUCE



Canadian Barn BBQ Sauce image

This flavorful barbeque sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec that has people lining up on the street any given night of the week. Try this -- you'll luv it! Don't' skip the lemon juice or cinnamon. Simmer the left over sauce until sugar is completely dissolved and serve as extra sauce for those who like their ribs dripping with flavor.

Provided by GYPSIE8

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 40m

Yield 8

Number Of Ingredients 9

½ cup applesauce
½ cup ketchup
2 cups packed brown sugar
6 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic salt
½ teaspoon ground cinnamon

Steps:

  • In a medium bowl, mix applesauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.

Nutrition Facts : Calories 163 calories, Carbohydrate 42.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 436.4 mg, Sugar 40.4 g

KEY WEST RIBS



Key West Ribs image

Make and share this Key West Ribs recipe from Food.com.

Provided by looneytunesfan

Categories     Pork

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs country-style pork ribs
1/4 cup finely chopped onion
1/4 cup barbecue sauce
1 teaspoon orange zest
1 teaspoon lime zest
1/2 teaspoon salt
1/4 cup orange juice
1 tablespoon lime juice

Steps:

  • Place ribs in 3 1/2 to 4 quart slow cooker, in small bowl combine all remaining ingredients, mix well, pour over ribs. Cover, cook on low setting for 7-9 hours. Spoon sauce over ribs.

ULTIMATE RIBS WITH KEY WEST BARBECUE SAUCE



ULTIMATE RIBS WITH KEY WEST BARBECUE SAUCE image

Categories     Beef     Fourth of July     Dinner

Yield to 6

Number Of Ingredients 21

Brine and Ribs
2 cups warm water
2 cups lager beer
½ cup packed golden brown sugar
3 T kosher salt
3 T olive oil
3 T fresh lemon juice
2 T fresh lime juice
2 racks baby back pork ribs (about 4 lbs)
First rub
¼ cup packed brown sugar
1 T dried summer savory
1 T granulated garlic
1 T sweet paprika
1/8 t ground cloves
1 cup yellow ballpark mustard
Second Rub
¼ cup packed brown sugar
1 t cayenne pepper
1 t dry mustard
10 c Key West Barbecue Sauce

Steps:

  • For Brine: Stir first 7 ingredients in bowl until sugar and salt dissolve. Pour brine into plastic bag, add ribs, seal bag and chill overnight, turning occasionally. For First Rub: Mix first 5 ingredients in small bowl to blend. Remove ribs from brine; pat dry. Coat ribs with yellow mustard. Sprinkle brown sugar mixture over and let stand at room temperature, about 1 hour. Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue. Add enough water to pan to reach depth of 1 inch. Preheat barbecue (medium low). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan. (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3 burner gases grill, light burners on left and right leaving center burners off. If using 2 burner gas grill, light burners on side opposite disposable pan. Drain chips, place on half of 12x12 inch sheet foil. Fold foil over chips; crimp edges to seal. Poke several holes in top of packet. Place packet on coals or gas flame. Brush grill rack with oil. Replace grill rack. Place rigs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bones by ¼ inch, turning and rotating ribs every ½ hour about 1 ½ hours. FOR SECOND RUB: Mix first 3 ingredients in small bowl to blend. Place 18x30-inch sheet heavy-duty foil on work surface; top with second sheet, creating double layer. Transfer ribs, meat side up to foil. Sprinkle top of ribs with second rub. Tent ribs with another sheet heavy duty foil; crimp edges to seal. Return ribs to grill. Cover grill; cook 15 minutes. Remove top layer of foil. Close barbecue cook until sugar carmalizes, about 15 minutes. Cut slabs between bones; serve with sauce.

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BEEF RIBS WITH BARBECUE SAUCE - FOOD CHANNEL
2011-07-31 Preparation. 1 If you purchased the ribs in racks, use a chef’s knife to cut between the bones and separate the rack into individual ribs. Do not trim the fat from the ribs; it keeps the ribs moist and flavorful during cooking. 2 In a small bowl, stir together the paprika, chili powder, dry mustard, garlic powder, cumin, sage, salt and black pepper.
From foodchannel.com


ULTIMATE SWEET AND TANGY BBQ RIB SAUCE RECIPE
Saute the onion, bell pepper, and garlic in the butter. Combine with remaining ingredients in a saucepan and simmer on low for about 30 minutes. Once your sauce is ready simply brush some onto your fully cooked ribs before removing them from the grill. You can use the remainder as a drizzle or dipping sauce for you and your guests.
From bbqandcastiron.com


THE ULTIMATE SMOKY, SWEET RIBS RECIPE | MYRECIPES
Cook, covered with lid, 1 to 1 1/2 hours, checking for tenderness after 1 hour. Step 6. Remove slabs; unwrap and discard foil. Generously brush both sides of slabs with Sweet-and-Spicy Barbecue Sauce. Step 7. Return slabs to smoker, and smoke 20 minutes or until caramelized. Step 8. FOR CHARCOAL: Step 9.
From myrecipes.com


THE ULTIMATE OVEN RIBS - A FEAST FOR THE EYES
2021-01-15 Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes for the flavors to meld. Put some sauce in a separate bowl for basting, reserving the remaining for serving.
From afeastfortheeyes.net


JAMES MARTIN'S ULTIMATE RIBS WITH BOURBON SAUCE | THIS MORNING
1. Preheat the oven to 200C. 2. To make the baked potatoes, coat in olive oil, sprinkle in sea salt and roast for 1 to 1½ hours at 200C then remove from the …
From itv.com


KEY WEST BBQ SAUCE - PLAIN.RECIPES
Ingredients. 3 cups ketchup; 2 cups (packed) dark brown sugar; 3/4 cup mango jice; 3/4 cup fresh or frozen reconstituted pasion fruit juice blend; 3/4 cup fresh orange juice
From plain.recipes


KANSAS CITY RIB SAUCE RECIPE - THE SPRUCE EATS
2022-02-03 Heat the oil in a medium saucepan. Add garlic and cook over medium-high heat for 20 seconds. Take care not to burn the garlic. The Spruce / Diana Chistruga. Add the remaining ingredients—ketchup, water, cider vinegar, brown sugar, paprika, chili powder, and cayenne, and reduce the heat to medium.
From thespruceeats.com


ULTIMATE OVEN BARBECUE RIBS RECIPE - DINNER, THEN DESSERT
2022-05-20 Preheat oven to 250 degrees. Mix the brown sugar, paprika, salt, pepper, and garlic powder in a small bowl. Place ribs meat-side down on cutting board and peel back the skin on the back of the ribs. Rub the ribs on both sides generously with the dry rub and wrap tightly in aluminum foil. Bake for 2 hours.
From dinnerthendessert.com


RECIPE OF THE DAY: TYLER’S ULTIMATE BARBECUED RIBS - YOUTUBE
Learn how to cook up tender and delicious barbecue ribs in the oven. Get the recipe: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecu...
From youtube.com


THE ULTIMATE RIB SANDWICH RECIPE - BARBECUEBIBLE.COM
Recipe Steps. 1: Set up your grill or smoker for indirect grilling and preheat to 225 degrees. Brush the grill grate clean and oil it well. 2: In a small bowl, combine the barbecue rub and the smoked paprika. In another bowl, combine the barbecue sauce with the …
From barbecuebible.com


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