Beststovetopbarbecueribs Recipes

Steps:

• Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.
• Place the pork ribs in a saucepan with a lid, and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender.

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.

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:

• Place soup mix, bbq sauce, water and Tabasco sauce in a large sauce pan.
• Stir to combine.
• Bring to a boil.
• Add ribs.
• Cover pot, reduce heat and simmer for about 45 minutes (sauce will not cover all of the ribs).
• Remove ribs to a dish.
• Bring sauce to a boil and stir until thickened.
• Taste and add salt pepper and more Tabasco to taste (I usually add another tablespoon = we like our sauce on the hot side).
• Cut ribs into serving sized pieces and return to the pot of thickened sauce.
• Stir to coat ribs.
• Serve and enjoy (I hope).

Steps:

• Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6-quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs. Cover with a lid and cook on low heat until tender, about 4 hours.
• Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).
• Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the ribs, top-side down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
• Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
• Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

Steps:

• Mix together Rib Rub ingredients.
• Remove the white membrane from the back side of the ribs (the side with less meat). It should pull off easily. Rinse ribs under cold water and blot dry with paper towels
• Massage Rib Rub into ribs. Place ribs on a foil lined tray and cover with sliced onion and garlic.
• Cover & seal with another piece of foil.
• Bake ribs at 275 for 2 hours.
• Open the corner and make sure they are tender. If not, bake another 20 minutes and check again.
• Meanwhile, combine Rib BBQ Sauce ingredients together.
• Remove ribs and discard juices, onions & garlic. Brush ribs with olive oil and sprinkle with salt & pepper OR brush generously with BBQ sauce.
• Grill 5-10 minutes or until lightly charred.

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.

Steps:

• Pre-heat oven to 250* F.
• Season all sides of the ribs with your favorite rub.
• Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
• Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
• Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
• Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
• Enjoy!

Steps:

• Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake at 300°F for 3.5 hours. Cool slightly.
• In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover and refrigerate overnight.
• Next day, in a small saucepan, mix together brown sugar, cider vinegar, molasses, ketchup and chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard and 1 clove of crushed garlic. Simmer over medium low heat, uncovered for 1 hour. Reserve a small amount for basting and use the remainder for a dipping sauce.
• Preheat grill for medium heat.
• Place ribs on grill. Grill, covered for about 12 minutes, basting with the reserved sauce until nicely browned and glazed. Serve with remaining sauce for dipping.