Daves Bar B Q Country Style Pork Ribs Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

Steps:

• In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar.
• Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker.
• Cover, and cook 8 hours on Low.

Steps:

• 1. In a dish sprinkle salt, pepper, garlic salt, seasoning salt and minced onion flakes all over, then take each slice of rib and rub both sides with the seasoning mixture. Make sure each rib is well coated.
• 2. Line a baking dish with heavy duty foil and spray with pam, preheat oven to 350 degrees.
• 3. Place ribs inside the baking dish and inside the oven for 20minutes until meat is browned on both sides. You can flip them over halfway.
• 4. Take ribs out and brush on honey bbq sauce on top of ribs generously and put back in oven for another 20minutes until sauce is caramelized. Once sauce is caramelized add more sauce to the top of the ribs.
• 5. Cover the baking dish with foil well to make sure no steam can come out but try not to touch the top of the ribs. Make sure all sides are well sealed and put back into the oven.
• 6. Turn oven down to 250 degrees so sauce won't burn and let them bake for 2-3 hours. After two hours have passed, pull back a corner of the foil and poke one of the ribs with a fork to check the tenderness of the meat, if you desire them to be even more tender put the tinfoil back over tightly and let them sit for another hour.
• 7. After ribs are done peel back foil carefully as steam will come out, take out ribs cover with sauce again and they are ready to be served!

Steps:

• Dave said 2 (4-5 pounds) racks of spareribs, just to make clear.
• Mix all ingredients, down to Ribs in airtight container.
• (Mrs Dash original blend zarr changes it to what you see above).
• Seal and set aside, (it will make 6 cups and you only need 1 cup).
• The night before smoking, trim off excess fat.
• Place in large plastic bag and pour in Italian dressing to coat.
• Seal bag well and chill 4 hours, turning occasionally.
• Remove and wipe off dressing.
• Sprinkle each rib with pepper, then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes,.
• NOTE: ingredient list said minced, instructions said flakes- you choose.
• Wrap each rib in plastic and refrigerate over night.
• The next morning remove from wrap and wipe sludge off ribs.
• Generously coat front and back of the ribs with 1 cup rib rub using your hands, rub seasoning into meat and set aside.
• The Smoking process will take 6 hours.
• Using a chimney charcoal starter get 15 briquetts red hot. Place coals on one end of the grill and place 1 pound of green hickory around coals. Using water-soaked hickory chunks if you can't get fresh cut hickory.
• Keep internal temperature of grill at 200-225°F Add more charcoal and hickory chunks every hour as needed.
• Place ribs bone side down but not directly over hot coals.
• After 3 hours, remove ribs from grill and wrap in aluminum foil.
• Hold in covered grill at 180-200°F for 1 1/2 to 2 hours, or until fork tender.
• Next build a real hot bed of coals over the entire bottom of grill.
• Place ribs back on grill to add char flavor.
• When meat becomes bubbly it its done.
• Make sure to char off the bone side membrane until it becomes paper-y and disintegrates.
• Slather with BBQ sauce. let heat caramelize sauce.
• This caramelizing along with the charring and slow cooking is the secret to tender smokey ribs just like the Championship pitmasters used to do down in the Deep South.
• There are no short cuts to this time-honored way of barbecuing. Dave.

Steps:

• Add ribs to the crock-pot turn to High - cook for 2 hours (do not add any water).
• Drain any liquid, this will be fat mainly.
• Add diced onion and BBQ sauce. Cook for additional 3 or 4 hours. (Do not open the lid! Heat will escape!)