BACKYARD BABY BACK RIBS
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
"BACKYARD-STYLE" BARBECUED RIBS
This recipe is posted by request and was originaly from Chef Sam Choy's cookbook "Sam Choy's Island Flavors"
Provided by Diana Adcock
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- In a medium saucepan combine all the ingredients for Sauce#1, bring to a full rolling boil, reduce heat to medium low and simmer for 1 hour, stirring often.
- Rub the ribs with soy sauce, garlic, ginger, chili powder, pepper, salt and chopped cilantro, both sides!
- Wrap ribs in heavy duty foil.
- Let Stand 1 hour.
- Preheat oven to 350 degrees.
- Place Ribs in oven for 1 hour, turning once after 30 minutes.
- 3 times during cooking the ribs open foil wrap and drizzle ribs with Sauce#1.
- Place all the ingredients for sauce#2 in a glass or plastic bowl, whisk well and set aside.
- Remove ribs from oven and place on serving platter.
- Offer both sauces at table to drizzle over ribs.
Nutrition Facts : Calories 1109.5, Fat 54.2, SaturatedFat 17.3, Cholesterol 181.8, Sodium 6607, Carbohydrate 110.1, Fiber 5, Sugar 94.6, Protein 48.2
MEMPHIS-STYLE BARBECUED PORK RIBS
Provided by Pat Neely
Categories Kid-Friendly Graduation Father's Day Backyard BBQ Dinner Lunch Pork Rib Summer Grill Grill/Barbecue Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
- When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip).
- For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab. Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.
GRILLED COUNTRY STYLE RIBS
Been fixin' ribs for a long time and never had a complaint; they just kept comin' back for more.
Provided by Don
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 3h15m
Yield 6
Number Of Ingredients 9
Steps:
- Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
- Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
- Preheat grill for medium-low heat and lightly oil the grate.
- Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 7.8 g, Cholesterol 159.9 mg, Fat 40.4 g, Fiber 0.5 g, Protein 39.1 g, SaturatedFat 14.7 g, Sodium 414.8 mg, Sugar 4.3 g
FARM-STYLE BBQ RIBS
Inspiration struck when I saw a recipe like this one in a newspaper. My version was an instant hit with my husband and friends. When I discovered how easy it is to make in the slow cooker, it got even better. -Bette Jo Welton, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place ribs in a 5- or 6-qt. slow cooker. In a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. Pour over ribs; cook, covered, on low 6-8 hours or until tender.
Nutrition Facts : Calories 578 calories, Fat 24g fat (9g saturated fat), Cholesterol 110mg cholesterol, Sodium 2503mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 7g fiber), Protein 44g protein.
More about "backyard style barbecued ribs recipes"
BACKYARD BBQ RIBS - UN'AMERICANA IN CUCINA
From unamericanaincucina.com
Estimated Reading Time 3 mins
BACKYARD BARBECUE SPARERIBS RECIPE - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 1 minTotal Time 2 hrs
45+ BEST BACKYARD BARBECUE RECIPES | BBQ RECIPES: …
From foodnetwork.com
BACKYARD BARBECUE PARTY IDEAS FOR YOUR NEXT COOKOUT - HGTV
From hgtv.com
BACKYARD BBQ PARTY GUIDE AND FOOD SUGGESTIONS - THE …
From thespruceeats.com
BACKYARD-STYLE BARBECUED RIBS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BACKYARD BBQ RIBS – COOKINPELLETS.COM
From cookinpellets.com
BACKYARD BBQ: HOW JACOBS & CO. STEAKHOUSE CHEF DANNY …
From torontolife.com
EASY BACKYARD BARBECUED SPARE RIBS | CHAR-BROIL®
From charbroil.com
13 DELICIOUS SIDE DISHES FOR RIBS - ALLRECIPES
From allrecipes.com
BACKYARD BBQ CHAMPIONSHIP RIBS - COOKING UP A STORY
From cookingupastory.com
60 BACKYARD BBQ RECIPES FOR SUMMER PARTIES - SAVORING …
From savoringtoday.com
BACKYARD BBQ SPARE RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
BACKYARD BARBECUED RIBS - BETTER CHICAGO
From better.net
BACKYARD RIBS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY BACKYARD BARBECUED SPARE RIBS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BACKYARD BABY BACK RIBS RECIPE - ALL THINGS BARBECUE
From atbbq.com
RANCH BACKYARD BABY BACK RIBS RUB RECIPE - HIDDEN VALLEY
From hiddenvalley.com
THE BEST SMOKED BBQ RIBS YOU’VE EVER TASTED: LAST MEAL RIBS …
From amazingribs.com
15 EASY DELICIOUS BBQ RIBS TO TRY TODAY! - MOMSHEALTH.CO
From momshealth.co
WORLD BEST GARLIC COOKING RECIPES : BACKYARD-STYLE BARBECUED RIBS
From worldbestgarlicrecipes.blogspot.com
15 DELECTABLE SIDES FOR RIBS - THE SPRUCE EATS
From thespruceeats.com
BACKYARD BBQ SPARE RIBS RECIPE
From bbqguru.com
LOUISIANA CAJUN-STYLE BARBECUED BABY BACK RIBS (DRY RUB & EASY …
From wildflourskitchen.com
BBQ SPARE RIBS FOR YOUR BACKYARD SMOKER - AMERICAN BARBECUE …
From americanbarbecuesystems.com
25+ BEST SIDE DISHES FOR RIBS - WHAT TO SERVE WITH RIB DINNERS
From thekitchn.com
OUR BEST BARBECUE RIBS RECIPES - TASTE OF HOME
From tasteofhome.com
HOW TO PLAN YOUR BACKYARD BBQ MENU - LADY AND THE BLOG
From ladyandtheblog.com
BEST BACKYARD BARBECUE RECIPES - VYNNLIFE.COM
From vynnlife.com
BACKYARD STYLE BARBECUED RIBS COUNTRY STYLE RIBS RECIPE
From crecipe.com
BACKYARD BARBECUE SPARE RIBS RECIPE - SMITHFIELD CULINARY
From smithfieldculinary.com
BARBECUED RIBS (THE BEST) - RICARDO
From ricardocuisine.com
RECIPE BACKYARD STYLE BARBECUED RIBS - YOUTUBE
From youtube.com
BACKYARD BBQ RIBS - BUTTER WOULDN'T MELT
From butterwouldntmelt.com
BEST BACKYARD BARBECUE RECIPES | RIB RECIPES, FOOD NETWORK …
From pinterest.com
BACKYARD BBQ IDEAS | FOOD & WINE
From foodandwine.com
BACKYARD BARBECUE MENU IDEAS - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
FOOLPROOF RIBS WITH BARBECUE SAUCE | RECIPES - BAREFOOT CONTESSA
From barefootcontessa.com
RESTAURANT-STYLE SPARERIBS IN YOUR BACKYARD - THE NEW YORK TIMES
From nytimes.com
BACKYARD STYLE BARBECUED RIBS RECIPE RECIPE
From crecipe.com
You'll also love