ZESTY BBQ RIBS
Throw your hat into the ring when neighbors boast that theirs are the best BBQ pork ribs around. You have this recipe-and trust us: It's a winner.
Provided by My Food and Family
Categories Home
Time 14h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place ribs in 13x9-inch disposable aluminum pan. Mix dressing, sugar and spices until blended; pour over ribs. Cover with foil. Refrigerate overnight to marinate.
- Heat grill to medium heat. Place ribs (in pan) on grill grate. Grill 1-1/2 hours or until done.
- Transfer ribs from pan to grill grate; discard pan and drippings. Reduce heat to low. Grill ribs 20 min., turning and brushing occasionally with barbecue sauce.
Nutrition Facts : Calories 450, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 620 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 14 g, Protein 26 g
ZESTY BARBECUED RIBS
This is excellent! We love to barbecue our ribs with this tasty sauce. This recipe is from a brand names cookbook. Even though some cooks prefer not to boil their ribs, this is what the recipe recommends. I have done them this way, and they are tender and juicy.
Provided by Chris Reynolds
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, cook ribs in boiling water 45 to 60 minutes or until tender.
- In a medium saucepan, combine remaining ingredients; simmer, uncovered, for 20 minutes, stirring occasionally.
- Grill or broil ribs as desired, basting frequently with the sauce.
Nutrition Facts : Calories 1966.5, Fat 137.8, SaturatedFat 50.5, Cholesterol 548.5, Sodium 1559.4, Carbohydrate 43.5, Fiber 0.6, Sugar 38.1, Protein 133.4
SWEET AND STICKY BBQ BEEF RIBS
Steps:
- Preheat the oven to 450 degrees F.
- Season the beef ribs with salt and pepper and place on a large baking sheet. Roast until the ribs start to brown, about 30 minutes.
- Meanwhile, mix together Nancy's Quick Fix BBQ Sauce, the broth, garlic, onions and beer in a large Dutch oven and bring to a boil. Lower the heat and simmer for about 30 minutes.
- Transfer the browned ribs to the Dutch oven meat-side down. Lower the oven temperature to 325 degrees F, cover the pot and transfer it to the oven. Braise the ribs until tender and cooked through, 2 to 2 1/2 hours.
- Prepare a grill for medium heat.
- Put the ribs on the grill (reserve the sauce in the pot) and grill, turning occasionally, until caramelized, 8 to 10 minutes. Top with the reserved sauce and serve.
- Put the salsa, sugar, cumin and paprika in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar is dissolved, 8 to 10 minutes.
SUPER SPICY RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- A few hours before beginning the slow cooking of the ribs, make the rub by combining garlic powder, onion powder, chili powder, paprika, mustard, and salt in a bowl and mixing well. Rub the mix into the meat and let sit for at least an hour. The mixture will begin to cure the meat.
- About 30 minutes before beginning to barbecue, heat the grill.
- Wrap ribs in heavy duty aluminum foil and place on the grill over indirect heat and slowly cook for about 2 hours, turning occasionally.
- While the ribs are cooking, begin the sauce on the stovetop. Combine apple juice, tomato juice, molasses, Worcestershire sauce, hot sauce and barbecue sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken. Let simmer for 1/2 hour. Reserve about 1 cup to serve on the side with the ribs, and use the rest to brush on the ribs as they barbecue.
- When the meat begins to become fork tender, unwrap ribs and begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.
THICK 'N' ZESTY RIBS
I got this recipe 30 years ago from a co-worker and have made it many times. Everyone in our family loves it.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place ribs in a greased 13-in. x 9-in. baking dish. Rub with garlic salt. Bake, uncovered, at 350° for 45 minutes; drain. Combine the remaining ingredients; mix well. Pour over ribs. Bake, uncovered, for 40-50 minutes or until ribs are tender, basting several times.
Nutrition Facts : Calories 890 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1975mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 52g protein.
GRILLED ZESTY LEMON SPARERIBS
Mmm Mmm--grilled lip-smackin' lemony ribs made with meat, frozen lemonade and a favorite barbecue sauce!
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.
- Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside.
- Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
- Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.
Nutrition Facts : Calories 630, Carbohydrate 14 g, Cholesterol 160 mg, Fiber 0 g, Protein 40 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 160 mg
RITZ COUNTRY FRIED RIBS WITH ZESTY BUTTERMILK RANCH DRESSING, CREATED BY DINOSAUR BAR-B-QUE
These ribs are a new spin on a Dinosaur classic--coated in RITZ cracker crumbs then pan fried until crispy. For added flavor and a little kick, we've paired them with a Zesty Buttermilk Ranch dressing. At Dinosaur Bar-B-Que we're known for our delicious ribs, and this recipe is just that: delicious and perfect for parties.
Provided by RITZ Crackers
Categories Trusted Brands: Recipes and Tips RITZ
Time 4h
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 250 degrees F.
- Put a wire rack over a shallow baking pan and pour 1 cup of water into the pan. Season the ribs with a pinch of salt and pepper. Place the ribs on rack, meaty side up. Slide them into the oven and roast slowly. Check every hour or so for doneness. Roast until you can gently tear the meat between the bones, or they reach an internal temperature of 180 degrees F, about 2 1/2 to 3 hours. Remove from oven and set aside to cool completely.
- When ribs are cooled, cut into individual ribs.
- Pulse RITZ Crackers into crumbs in a food processor to make about 2 cups crumbs. Mix crumbs with granulated garlic, kosher salt and coarse black pepper.
- Coat each rib in flour, dip in egg wash, and then coat with RITZ crumb mixture. Set aside.
- Heat oil in deep 9-inch skillet to 350 degrees F. Place ribs meat side down into hot oil (ribs should be about 3/4 covered). Fry in batches, being careful not to overcrowd pan as this will bring down the oil temperature.
- Cook approximately 1 1/2 to 2 minutes until ribs are crispy and golden brown. Remove ribs from pan; drain on paper towels.
- While ribs are still hot, season with 2 tablespoons Cajun seasoning. Serve with Zesty Buttermilk Ranch Dressing.
- To make the Zesty Buttermilk Ranch Dressing, whisk together mayonnaise, buttermilk, vinegar, garlic, chives, grated cheese, and Cajun seasoning in a bowl. Pour into a container with a lid and refrigerate until needed.
Nutrition Facts : Calories 897.2 calories, Carbohydrate 11.8 g, Cholesterol 172.2 mg, Fat 79.9 g, Fiber 0.4 g, Protein 32.5 g, SaturatedFat 18.3 g, Sodium 594.5 mg, Sugar 1.3 g
SWEET-AND-SPICY RIBS
Provided by Carla Lalli Music
Categories Kid-Friendly Pork Rib Grill/Barbecue Bon Appétit Small Plates
Yield 8 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.
- Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2-3 hours. Let cool.
- Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.
- Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5-8 minutes. Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15-20 minutes. Remove sauce from heat, add vinegar, and season with salt.
- Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5-7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.
- Do Ahead
- Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.
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