CIDER-MOPPED SPARERIBS
Tender, slowly grilled spareribs are brushed with a spicy cider vinegar 'mop' while grilling. Serve with your favorite barbecue sauce.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 7h15m
Yield 6
Number Of Ingredients 9
Steps:
- About one hour before smoking, make the dry rub. Combine chili powder, salt, garlic powder and pepper in small bowl. Set aside 2 tablespoons of dry rub. Pat ribs dry with paper towels; sprinkle both sides of each rack with the remaining rub. Set aside at room temperature for 1 hour.
- For the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl. Set aside.
- Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 1 hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Continue cooking 4 1/2 to 5 1/2 hours more over indirect heat, until very tender. Brush both sides of ribs with mop mixture every 45 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
- Brush ribs with barbecue sauce. Continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
- Cut the racks into 3- or 4-rib sections and serve.
Nutrition Facts : Calories 1784.1 calories, Carbohydrate 16.5 g, Cholesterol 490.7 mg, Fat 143.7 g, Fiber 2.2 g, Protein 98.7 g, SaturatedFat 53 g, Sodium 2767.1 mg, Sugar 9.1 g
PORK SPARERIBS
Provided by Food Network
Categories main-dish
Time 5h30m
Yield 2 to 3 servings
Number Of Ingredients 25
Steps:
- Prepare a smoker for cooking between 250 and 275 degrees F. Trim the excess fat from the spareribs and cut out any sharp or cracked bones. Remove or score any silver skin.
- Liberally rub the ribs with Sawdust Rub, shaking off the excess. Place the ribs in the smoker and cook, spritzing with apple juice every 30 minutes, until the fat starts to render from the surface of the ribs, about 3 hours.
- Spritz a piece of heavy-duty foil with some apple juice and drizzle with about 3 tablespoons Original BBQ Sauce. Arrange the ribs on the foil, meaty-side down, and fold the foil on the ribs so that steam can escape but the juices are trapped inside. (If you multiply this recipe to do multiple racks, make sure each rack gets its own foil packet.) Put back in the smoker meaty-side down. Smoke until the meat pulls back from the bones by about 3/8 inch, another 1 to 1 1/2 hours. Let rest for 30 minutes, then slice into ribs.
- Mix together the salt, pepper, brown sugar, paprika, chili powder, granulated garlic, granulated onion and cayenne in a bowl and break up any clumps by hand.
- Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning.
CIDER MOP RIBS
Succulent ribs with a cider mop. The ribs can be precooked in a pressure cooker to reduce the time on the grill. Easy to make mop for basting, I use the remaining mop and thicken it to use as a sauce for serving at the table. This is a Claire approved recipe.
Provided by Brian Holley
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre cook the ribs for 30 mins in water or pressure cooker.
- Use a small pan to make the mop.
- Mix together the cider, onions and jalapeños and bring to the boil, reduce the heat and simmer till reduced by half.
- Add the remaining ingredients, reboil and remove from the heat.
- Pre heat the oven to medium.
- Remove the ribs from the water / pressure cooker, and place on a rack over a tray. Add 4 cup water to the tray.
- Spoon some of the mop over the ribs and place in the oven, baste every 20 miins or so, do not let the ribs dry too much. Cook for 1 hour.
- In a small pan reheat the mop and thicken with cornstarch.
- Serve the ribs with a cold rice salad, with the mop as a dip.
Nutrition Facts : Calories 1316.3, Fat 107.1, SaturatedFat 39.6, Cholesterol 367.4, Sodium 656.6, Carbohydrate 9.3, Fiber 0.6, Sugar 7.8, Protein 73.7
BARBECUED SPARERIBS
My husband is a meat cutter at a supermarket and likes to find new ways to smoke or barbecue meat. Several years ago, he discovered this recipe for BBQ spareribs covered in a rich barbecued sauce. It was an instant success with our family and friends. -Bette Brotzel, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1024 calories, Fat 64g fat (23g saturated fat), Cholesterol 255mg cholesterol, Sodium 2141mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 62g protein.
SMOKED BEEF RIBS WITH DEVIL SAUCE
marinated ribs mopped with a tangy spicy sauce during smoking.my son could put on the feed bag and eat a whole rack of these. out of one of my favorite books,maggie waldron 1927-bbq & smoke cookery
Provided by douglewis763
Categories Meat
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- mix first 6 marinde ingredients.remove tough skin from back of ribs.rub marinade.
- over both sides of ribs.cover and marinate over night.
- in sauce pan bring next 6 ingredients to a boil,reduce heat and simmer for about.
- 15 minute.
- bring ribs to room temp.place in smoker and cook @ 225f for about 45 min per lb of meat.mop with sauce each time you add wood.
MEMPHIS-STYLE RIBS
Provided by Steven Raichlen
Categories Backyard BBQ Dinner Lunch Beef Rib Tailgating Grill Grill/Barbecue Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
- 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
- 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
- 4. Set up the grill for indirect grilling and place a large drip pan in the center.
- If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
- If using a charcoal grill, preheat it to medium.
- 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
- 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
- 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.
TENDER SPARERIBS
Even my three little ones love this easy-to-make and delicious-to-eat meal. The succulent meat falls right off the bone! -Julie Czmer, West Bloomfield, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.
Nutrition Facts :
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