MEMPHIS HOGAHOLICS AWARD-WINNING RIBS
I was watching a show on TV about a BBQ contest and the "Hogaholics" were a group that won with their ribs. I went online and found the recipe and everyone at my house loves it.
Provided by dissonance79
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 35
Steps:
- Dryrub: Mix together.
- Basting Sauce: Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game.
- Wet Sauce: Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue.
- Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45 minutes to hour. Serve with Wet sauce on the side, or (not recommended by purists) baste with Wet sauce the last 1/2 hour.
- NOTES: I have never cooked them for the 4 hours it calls for. I usually use the indirect grilling method on my gas grill and keep them on fairly low heat for an hour and a half.
Nutrition Facts : Calories 1313, Fat 16.1, SaturatedFat 7.8, Cholesterol 30.5, Sodium 11901.8, Carbohydrate 278.4, Fiber 8.1, Sugar 246.9, Protein 18.5
AWARD WINNING RIB RUB RIBS
Ok,while I haven't REALLY won any awards for this, I believe it's only cuz I haven't submitted it for any! Active work time is minimal, but setting and soaking and slow cooking are all added into the cook time.
Provided by ladycook
Categories Meat
Time P1DT4h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 24 hours in advance of smoking: Place Vinegar in a new clean squirt bottle.
- Peel membrane off the inside of the ribs and trim off any large thick pieces of fat.
- Mix together all the dry ingredients well.
- Lightly spray mist the ribs with vinegar to moisten.
- Evenly and generously coat all surfaces of the meat with the rub, massaging the ribs. (as Emeril would say, it makes them happy).
- Cover the ribs and allow to marinate for about 24 hours.
- Gas Grill Cooking Directions:
- Soak Hickory wood chips in water overnight. Place in a large disposable aluminum pan. (allow some of the water in the pan but not so that they're swimming) Cover the pan tightly with aluminum foil. Poke some holes in the foil.
- Place the pan under the grill racks directly on top of the shield above the gas burner. Set heat to lowest setting and replace grill racks.
- Smoke ribs at 200 degrees F. about 3-1/2 hours.
- DO NOT LET THE TEMPERATURE GO ABOVE 200D DEGREES. It's going to smoke like crazy, if you've never smoked before, don't panic. Turn the ribs once or twice during cooking, but open the lid as little as possible (except to crack open a bit to lower temp if needed).
- if you like, in the last few minutes of cooking you can slather on some of your favorite barbecue sauce.
Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.3, Sodium 4753.6, Carbohydrate 20.5, Fiber 4, Sugar 11, Protein 2.4
AWARD WINNING RIBS IN YOUR OWN BACK YARD
Steps:
- Season ribs generously with your favorite dry rub; a brown sugar blend works wonders for pork ribs. Once ribs are coated in dry rub, place racks together, concave side to concave side. Wrap in foil, and refrigerate for at least 8 and up to 24 hours.
- Build coals on 1 end of your grill and prepare grill for cooking.
- Preheat grill to 350 degrees F.
- Place ribs on the grill on the side opposite of the coals for indirect cooking. Cook for 1 1/2 to 2 hours at roughly 350 degrees F. You should cook the ribs until they are so tender that the meat falls off of the bone.
- Once ribs are tender, remove them from the foil and place them back on the grill, on the side opposite the coals and continue indirectly cooking for 30 to 45 minutes. This is a good time to add wood chips to the coals for smoke flavoring; apple, maple, hickory, or pecan wood chips particularly enhance the taste.
- Finally, transfer the ribs to the part of the grill directly over the coals and cook for 15 more minutes, or until the dry rub is caramelized. Serve.
AWARD WINNING RIBS
Here's another recipe from Diana Sauce.com for ribs, its very good - For sweet and sticky ribs, use Diana Sauce, Maple or Honey Garlic flavours on the grill.
Provided by Chef mariajane
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Slice between the bones to cut each rack into two equal portions. Brush ribs with marinade. Transfer ribs to a Dutch oven; drizzle with any remaining marinade. Add enough cold water to cover the ribs. Set the Dutch oven over high heat; bring to a boil. Reduce heat to low. Simmer ribs, partially covered, for 1 hour or until fork tender; remove ribs. Preheat grill to medium. Brush ribs with half of the sauce. Grill ribs, turning and basting frequently with remaining sauce, for 20 minutes or until ribs are very saucy and tender.
Nutrition Facts : Calories 1344.2, Fat 108.2, SaturatedFat 40.7, Cholesterol 353.8, Sodium 854.1, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 78.7
AWARD WINNING RIBS
Make and share this Award Winning Ribs recipe from Food.com.
Provided by nchappelle05
Time P1DT3h
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Mix up all sauces up in a bowl until blended.
- put the ribs in a deep glass dish and spread sauce over them. Flip them over and repeat, but don't use all of it.
- Marinate for 24 hour in the refrigerator.
- take them out and roast at 300 degrees Fahrenheit for 2 hours.
- Take them out and cool. Mix the water and beer and pour into a spray bottle. Fire up the grill and grill them, spraying with the water/beer mix with every flip. Eat right away.
Nutrition Facts : Calories 29.2, Fat 0.1, Sodium 300.3, Carbohydrate 5.5, Fiber 0.1, Sugar 1.7, Protein 0.5
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
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.
PRIZE WINNING BABY BACK RIBS
A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!
Provided by BONNIE Q.
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
- Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
- Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
- Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 16.9 g, Cholesterol 117 mg, Fat 30 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 581.8 mg, Sugar 11.1 g
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