Best Ever Barbecued Ribs Recipes

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BEST EVER BBQ RIBS

Make and share this Best Ever BBQ Ribs recipe from Food.com.

Provided by Holley Mc

Categories     Pork

Time 4h

Yield 4-6 depends on size of rack, 4-6 serving(s)

Number Of Ingredients 16



Best Ever BBQ Ribs image

Steps:

  • Heat oven to 325°F.
  • Wash ribs and pat dry with paper towels. Set on rimmed baking sheet or in a large roasted pan. Place mustard, onion powder, garlic powder, allspice powder, chili powder, cayenne, Lowry's seasoned salt, salt and pepper in a gallon-sized re-closable plastic bag, or a pizza spice shaker container, and shake vigorously to mix well. Pour half seasoned rub mixture onto one side of the ribs and massage into flesh. Turn ribs over and pour the remaining rub mixture onto other side of ribs and massage into flesh. Cover ribs fully with a large sheet of heavy duty tin foil, rolling edges of foil under and into baking sheet to make an air proof seal. I leave them in the frige overnight to merinate well. I don't know if this is what makes them so tender, but they are! Place in oven and cook for 3 hours.
  • Remove from oven, carefully unseal foil - keep your hands and face a way from the hot steam. Heat grill to high. Place barbecue sauces, brown sugar, garlic, liquid smoke and cider vinegar into a medium-sized sauce pan, stir to combine. Using a large pastry brush, baste generously with sauce. Place sauce over medium-high heat, bring to a boil, then lower heat to medium and cook for 5 minutes. Remove from heat and set aside. Place ribs on grill and cook, about 4-6 minutes a side, 8-12 minutes total.
  • Remove to a cutting board, cut into 2-3 rib portions, place on serving platter and serve with remaining barbecue sauce on the side.

Nutrition Facts : Calories 376.1, Fat 6.1, SaturatedFat 0.8, Sodium 2850.1, Carbohydrate 76.8, Fiber 6.7, Sugar 49.3, Protein 7.3

2 racks of baby-back pork ribs
3 tablespoons mustard powder
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons ground allspice
2 tablespoons chili powder
1 tablespoon cayenne powder
3 tablespoons Lawry's Seasoned Salt
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1 (18 ounce) bottle hickory flavored barbecue sauce
1 (18 ounce) bottle honey-flavored barbecue sauce
3/4 cup light brown sugar
6 garlic cloves, finely chopped
3 tablespoons liquid smoke flavoring
3/4 cup apple cider vinegar

BEST-EVER BARBECUED RIBS

Provided by Bon Appétit Test Kitchen

Categories     Pork     Bake     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Pork Rib     Summer     Family Reunion     Grill     Chill     Grill/Barbecue     Advance Prep Required     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8



Best-Ever Barbecued Ribs image

Steps:

  • Preheat oven to 350°F. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
  • Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
  • Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

2 1/2 tablespoons kosher salt
1 tablespoon dry mustard
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
Low-salt chicken broth (optional)
1 1/2 cups store-bought or homemade barbecue sauce plus more

BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)

I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

Provided by BETHANY T.

Categories     Pork

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7



Beth's Melt in Your Mouth Barbecue Ribs (Oven) image

Steps:

  • Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
  • Peel off tough membrane that covers the bony side of the ribs.
  • Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
  • In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
  • Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
  • Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  • Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  • Remove from oven.
  • Heat broiler.
  • Cut ribs into serving sized portions of 2 or 3 ribs.
  • Arrange on broiler pan, bony side up.
  • Brush on sauce.
  • Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
  • Turn ribs over.
  • Repeat on other side.
  • Alternately, you can grill the ribs on your grill to cook on the sauce.

Nutrition Facts : Calories 1229.3, Fat 77, SaturatedFat 27.9, Cholesterol 278, Sodium 872.4, Carbohydrate 59, Fiber 1, Sugar 48.5, Protein 71.2

4 lbs pork ribs, membrane removed
3/4 cup light brown sugar
1 teaspoon hickory smoke salt, if you cannot find, you can substitute 1 1/2 to 2 teaspoons Hickory liquid smoke
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

WORLD'S BEST RIBS

These hickory smoked, baby back ribs are the best! We have found that a charcoal kettle grill works better than a gas grill.

Provided by John Gerald Gleeson

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Yield 4

Number Of Ingredients 3



World's Best Ribs image

Steps:

  • Soak 2 cups hickory wood chips in water for an hour or so.
  • Prepare the grill for indirect cooking, and position a drip pan under the grate. Drop a handful of soaked hickory over coals when ready to barbeque.
  • Brush grate lightly with oil. Position ribs on grill directly above the drip pan. Cover with onions. Close the lid, and cook for 1/2 hour. After the first 1/2 hour, brush the ribs liberally with barbeque sauce every 15 to 20 minutes for an hour. Add more coals and/or hickory chips as needed. Carve the ribs, and serve.

Nutrition Facts : Calories 1121.7 calories, Carbohydrate 25.2 g, Cholesterol 340.5 mg, Fat 74.3 g, Fiber 0.8 g, Protein 86.9 g, SaturatedFat 27.3 g, Sodium 1095.5 mg, Sugar 17.5 g

2 (2 pound) slabs pork baby back ribs
1 onion, chopped
1 cup barbecue sauce

STICKIEST EVER BBQ RIBS WITH CHIVE DIP

Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce

Provided by Sarah Cook

Categories     Main course

Time 4h10m

Yield Serves 4 or 8 with other bbq food

Number Of Ingredients 13



Stickiest ever BBQ ribs with chive dip image

Steps:

  • Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
  • Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
  • When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
  • Mix the dip ingredients together and chill until ready to serve.
  • Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

Nutrition Facts : Calories 450 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 35 grams sugar, Protein 25 grams protein, Sodium 2 milligram of sodium

2 racks baby back pork ribs
2 cans cola
2 tsp toasted sesame seed (optional)
8 tbsp tomato ketchup
8 tbsp soft brown sugar
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp sweet chilli sauce
1 tsp paprika
300ml pot half-fat soured cream
2 tbsp salad cream
small bunch chive, snipped
6 spring onions, sliced

BEST EVER BBQ RIBS

These ribs take some time, but are well worth the wait! Make extra and freeze for a quick and delicious meal during the week.

Provided by Chef KB

Categories     Pork

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 19



Best Ever BBQ Ribs image

Steps:

  • Mix dry ingredients together in bowl.
  • Rub onto slabs.
  • Place in plastic bag and refrigerate 8-12 hours or overnight.
  • Place BBQ sauce ingredients into food processor until blended. Refrigerate until ready to use.
  • Preheat oven to 250°F.
  • Wrap ribs in aluminum foil and place on baking sheet in oven for 2 hours.
  • Remove from oven and turn slabs meat side down.
  • Divide apple juice between both slabs and wrap tightly again with aluminum foil.
  • Bake in oven for 1 hour.
  • Remove from oven and drain apple juice from foil.
  • Coat both sides with BBQ sauce and place meat side up in foil. Wrap tightly again.
  • Bake in oven for an additional 6-8 hours or until internal temp reached 160°F being sure to baste with BBQ sauce every hour.

Nutrition Facts : Calories 356.7, Fat 1.7, SaturatedFat 0.2, Sodium 986.5, Carbohydrate 88.6, Fiber 2.9, Sugar 80, Protein 3

2 racks of baby-back pork ribs
1 cup brown sugar
3 tablespoons paprika
2 tablespoons garlic salt
2 tablespoons barbecue seasoning
1 1/2 tablespoons onion powder
1 tablespoon chili powder
1 tablespoon black pepper
1/2 teaspoon cumin
1 1/2 cups apple juice
2 cups ketchup
1/2 cup brown sugar
1/4 cup white onion, chopped
2 -3 garlic cloves
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon cayenne
salt and pepper

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



Barbecue Ribs image

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

4 pounds pork spareribs
1 cup brown sugar
¼ cup ketchup
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup rum
½ cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper

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