Backyard Bbqd Spareribs Recipes

Steps:

• 1. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
• 2. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill.
• 3. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side.
• 1. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
• 2. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill.
• 3. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side
• Whisk paprika, brown sugar, oregano, garlic, ancho powder, 2 teaspoons salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.

Steps:

• Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
• The next day, heat the oven to 250 degrees F.
• Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
• The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
• Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
• Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
• Yield: about 2 1/2 cups

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Steps:

• In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

Steps:

• Preheat oven to 300 degrees.
• Prepare ribs (remove fatty skin- cut into one rib servings).
• Mix together garlic powder, creole seasoning, pepper, seasoning salt, onion powder in baggie.
• Sprinkle seasoning over ribs, tossing to ensure each piece is coated.
• Dry roast ribs in large roasting pan (I use disposable foil) for 1-1/2 hours Remove pan and drain all fat.
• In same roaster add onions, BBQ sauce and honey.
• Toss all ingredients with ribs.
• Bake at 350 degrees for 1-1/2- 2 hours, covered with foil.
• Meat will be falling off the bones at this point!