THE ULTIMATE BARBECUED RIBS
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
BARBECUED RIBS
Provided by Ina Garten
Categories main-dish
Time 8h55m
Yield 6 to 7 servings
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
- Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
- Serve with extra barbecue sauce on the side.
BARBECUED PORK RIBS
These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of smoky goodness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 20
Steps:
- Prepare the ribs: Place 1 rib rack, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the membrane, gently peel it from the rack, and discard. Repeat with remaining rack.
- Make the rub: Combine sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl. (If mixture is clumpy, pass through a medium sieve.) Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover, and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
- Make the sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2 to 3 minutes. Add red-pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water, and sugar, and cook, continuing to stir, until sugar dissolves.
- Simmer the sauce: Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3, about 30 minutes. Season with salt and pepper. Let cool slightly. Puree in a blender until smooth. (You should have about 2 cups.) Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
- Set up the grill: Place a 9-by-13-inch disposable aluminum pan in the center of bottom grill rack. If using a charcoal grill, place a chimney starter on top grill rack, and fill with about 60 charcoal briquettes (about 4 pounds). Stuff newspaper under chimney, and ignite. Heat briquettes until just covered in ash. Wearing oven mitts, carefully lift chimney, remove top rack, and pour coals onto bottom rack along both sides of pan. Top coals with 1 to 2 chunks hardwood or 1 cup wood chips that have been soaked in water for 1 hour and drained. Fill pan halfway with hot water. Replace top rack. If using a gas grill, heat to medium-low.
- Grill the ribs: Let ribs stand at room temperature for 30 minutes before cooking. Fold a paper towel into a thick rectangle, and dip it in oil. Hold towel with tongs, and brush oil on top grill rack. Place both rib racks, bone side down, on top grill rack, directly over pan. Cover, keeping top grill vents halfway open and bottom vents completely open to maintain grill temperature of 275 degrees to 325 degrees. Cook ribs, without turning, until the meat is tender but not falling off bones, and has shrunk 1/2 inch from ends, 3 to 3 1/2 hours, adding 8 briquettes to each charcoal pile every hour.
- Baste the ribs: Transfer 1 cup sauce to a small serving bowl. Brush both sides of ribs with remaining 1 cup sauce. Cover, and grill until ribs are glistening and deep mahogany, about 15 minutes. Let stand for 10 minutes. Serve with reserved sauce.
EASY BARBECUED SPARE RIBS
A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine spices with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; reserve 1 tablespoon of the mixture for the sauce. Rub both sides of ribs with remaining mixture.
- Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil; bake until tender, about 1 1/2 hours. (There will be hot liquid in baking sheet when removed from oven.)
- Meanwhile, make sauce: In a small saucepan, combine tomato puree, honey, Worcestershire, garlic, reserved spice mixture, and 3/4 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.
- Heat grill to medium. Cut ribs into 4 equal parts. Brush ribs generously with barbecue sauce; grill until charred in spots, 3 to 5 minutes per side. Serve with remaining sauce.
BARBECUE RIBS
This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.
Provided by SEEsign
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g
BARBECUED PEROGIES
Good easy way to cook them up without steaming up your house! And it's good. Eat them out of the packet or brown them a bit on the grill, your choice.
Provided by IslandGirl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place perogies on a double layer of aluminum foil.
- Dot liberally with butter.
- Add water and onions.
- Wrap loosely, but be sure to seal the edges of the foil.
- Place in low to medium heat on the BBQ.
- Turn frequently.
- Cook for 10- 15 minutes.
PEROGIES
I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together.
Provided by CATSY
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
- To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
- To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
- Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 39.5 g, Cholesterol 44.3 mg, Fat 19.5 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 7.3 g, Sodium 716.7 mg, Sugar 1.8 g
More about "barbecuedperogies recipes"
BBQ PEROGIES - HALENDA’S FINE FOODS
From halendas.com
Estimated Reading Time 40 secs
OUR 30 BEST BBQ RIBS RECIPES—MESSY AND PERFECT FOR …
From tasteofhome.com
BEST-EVER BARBECUED RIBS RECIPE | BON APPéTIT
From bonappetit.com
15 BARBECUE MENUS FOR THE LONG WEEKEND | CHATELAINE
From chatelaine.com
BACKYARD BBQ PARTY GUIDE AND FOOD SUGGESTIONS
From thespruceeats.com
INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!
From recipetineats.com
BEST BBQ RECIPES | JAMIE OLIVER BARBECUE RECIPES
From jamieoliver.com
28 EASY FOOD IDEAS FOR A BBQ PARTY - EATWELL101
From eatwell101.com
45+ EASY BBQ RECIPES FOR THE SIMPLEST COOKOUT FOOD …
From tasteofhome.com
10 BEST BARBECUE RIB RECIPES - THE SPRUCE EATS
From thespruceeats.com
GRILLED BBQ PIEROGIES - MRS. T'S PIEROGIES
From mrstspierogies.com
BBQ SIDE DISHES FOR PULLED PORK, BRISKET, AND MORE
From realsimple.com
32 BBQ RECIPES THAT’LL MAKE YOU FEEL LIKE A PITMASTER
From tasteofhome.com
THE BEST BARBEQUE SIDE DISHES | ALLRECIPES
From allrecipes.com
MENU
LIST OF BARBECUE DISHES - WIKIPEDIA
From en.wikipedia.org
BBQ & GRILLING | ALLRECIPES
From allrecipes.com
31 BEST BBQ MENU IDEAS: EASY BARBECUE RECIPES AND SIDE DISHES
From parade.com
10 BEST FRUIT PEROGIES RECIPES | YUMMLY
From yummly.com
WHAT TO SERVE WITH PEROGIES (25 EASY IDEAS) - THE THREE SNACKATEERS
From threesnackateers.com
50 AMAZING SIDE DISHES TO THROW ON THE GRILL - TASTE OF HOME
From tasteofhome.com
BARBECUE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
30 BBQ APPETIZERS THAT EVERYONE WILL LOVE - THE SPRUCE …
From thespruceeats.com
BACKYARD BARBECUE RECIPES - FOOD NETWORK
From foodnetwork.com
THE BEST PEROGIES IN TORONTO - BLOGTO
From blogto.com
BEBABA’S HOMESTYLE PEROGIES - FOOD NETWORK CANADA
From foodnetwork.ca
32 BEST BBQ SIDE DISHES - INSANELY GOOD
From insanelygoodrecipes.com
SHEET PAN PEROGIES WITH GREEN CABBAGE, BACON, SALT AND PEPPER
From more.ctv.ca
23 BBQ APPETIZERS FOR YOUR NEXT COOKOUT - INSANELY GOOD
From insanelygoodrecipes.com
BEST BARBEQUE PULLED PORK PEROGIES RECIPES | FOOD …
From foodnetwork.ca
TOP 9 ROTISSERIE RECIPES - THE SPRUCE EATS
From thespruceeats.com
31 TOP VEGETARIAN GRILLING RECIPES - THE SPRUCE EATS
From thespruceeats.com
QUICK AND EASY BARBEQUE SIDE DISHES | ALLRECIPES
From allrecipes.com
FLYER | FOOD BASICS
From foodbasics.ca
27 GORGEOUS BARBECUE PATIO IDEAS TO EXTEND YOUR KITCHEN OUTDOORS
From gardenoutline.com
28 BEST BBQ APPETIZERS [EASY GRILLING & SMOKING RECIPES]
From theonlinegrill.com
THE BEST BBQ FOODS, RANKED | FIRST WE FEAST
From firstwefeast.com
BARBECUE RIBS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BBQ SIDE DISHES & MENU IDEAS FOR YOUR NEXT BACKYARD BARBECUE
From southerneatsandgoodies.com
100 BEST BARBECUE RECIPES OF ALL TIME - TASTE OF HOME
From tasteofhome.com
BARBECUE PORK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
45+ BEST BACKYARD BARBECUE RECIPES - FOOD NETWORK
From foodnetwork.com
You'll also love