Classicbarbecueribs Recipes

Steps:

• Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
• Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
• Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
• Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
• Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
• Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
• Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
• Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle ribs with garlic salt and place into a roasting pan.
• Stir ketchup, vinegar, sugar, celery salt, chili powder, salt, dry mustard, paprika, and black pepper together in a bowl; pour over the ribs.
• Cook, basting with the pan drippings every half-hour, until the meat pulls away easily from the bone, about 90 minutes.

Steps:

• Heat grill to medium heat.
• Mix meat, cheese and barbecue sauce just until blended; shape into 4 (1/2-inch-thick) patties.
• Grill 5 to 6 min. on each side or until done (160°F).
• Place burgers on bottom halves of buns; top with tomatoes and lettuce. Cover with tops of buns.

Steps:

• Cut ribs apart, if necessary, and trim excess fat; sprinkle 1 teaspoons salt evenly over ribs.
• Stir together remaining 1 teaspoons salt, onion, and next 9 ingredients until blended.
• Pour half of onion mixture into a 5-qt. slow cooker.
• Place ribs in slow cooker, and pour remaining mixture over ribs.
• Cover and cook on HIGH 6 to 7 hours or until ribs are tender.
• Garnish, if desired.

Steps:

• In a large saucepan or stock pot, cover ribs with cold water; add thyme, salt, pepper, bay leaf, celery and onion.
• Bring to gentle boil; cover, reduce heat and simmer for about 45 minutes or until ribs are tender.
• Remove ribs place in shallow glass dish.
• Set aside.
• (Strain cooking liquid and refrigerate or freeze to use as soup stock).
• Sauce.
• In small saucepan, combine all the sauce ingredients, bring to gentle boil; reduce heat and simmer for 15 minutes to blend flavors.
• Let cool.
• Cut strips of ribs into serving portions of 3 to 4 ribs.
• Pour sauce all over ribs in dish and marinate for 3 to 4 hours in refrigerator or for 30 minutes at room temperature.
• Remove ribs from sauce, reserving any remaining sauce.
• Cook ribs on greased grill over medium-hot coals or medium setting, turning and brushing occasionally with reserved sauce, for about 20 minutes or until meat is browned.
• NOTE:Double the sauce recipe for lots of basting sauce.