DAVID'S BBQ PORK RIBS
With a little sweetness and a bit of tang, you can't go wrong with these pork ribs. The marinade infuses the meat with tons of flavor. Cooking the ribs on indirect heat makes the meat extremely tender. It's the fall of the bone goodness you're looking for in ribs.
Provided by David Kuhlmann @David_Kuhlmann
Categories Pork
Number Of Ingredients 8
Steps:
- Wash rib racks in cold water and dry. Then remove the film on the inside of the rack.
- In a mixing bowl add apple cider vinegar, balsamic vinegar, Worcestershire sauce, liquid smoke, brown sugar, and seasonings. Mix well until the brown sugar dissolves (for the most part) and set aside. Cut the rack into sections of 3-4 ribs each. Usually 1/4 of the rack each. In a one-gallon Ziploc bag, place the ribs and pour the marinade mix into the bag. Get as much air out of the bag as you can and zip shut. Mix around in the bag so the marinade gets all over the ribs. You should have 4 pretty equal sections of ribs. You can set them where the bag will lay flat on the counter. Leave out, do not refrigerate. About every 15 minutes flip the bag over and work the marinade into the meat. The marinade works best if the ribs and marinade are at room temperature. Marinate at least one hour.
- Remove ribs from bag and place on a hot grill but with indirect heat. You want the ribs to slow cook. If you place them over the fire you will be fighting nasty hot fires as they cook due to the brown sugar.
- Brush ribs with marinade or dip them in the Ziploc bag several times during cooking. At least once per half hour. Need to cook for 2 1/2 hours or until the meat is starting to pull off the bones.
- Remove from the grill, rest, slice into individual ribs and then serve.
SLOW-COOKED BBQ PORK RIBS
Check your pantry; you probably have everything needed to turn these ribs into a sweet, tangy, fork-tender treat. -Annette Thompson, Woodbury, Vermont
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place ribs in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 7-9 hours or until meat is tender., Remove ribs and keep warm. Skim fat from sauce; serve sauce with ribs.
Nutrition Facts : Calories 480 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 1247mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 40g protein.
BARBECUE COUNTRY-STYLE PORK RIBS
This basic barbecue has big flavor and no ketchup or Coca-Cola (no disrespect meant to those who favor that type of seasoning). There's no fire involved; you use a standard oven. The spicing trends toward Caribbean, with plenty of sweet spice and as much Scotch bonnet or habanero chile heat as you wish. County-style ribs are meaty bone-in pork chops cut from the shoulder end of the loin, so use those or a whole bone-in pork shoulder roast. Cooked until it's ultratender, it can be cut in chunky pieces and served in its juices with beans, rice and cornbread. Or shred the cooked meat to make pulled pork sandwiches or tacos. It's quite good accompanied with a crisp slawlike cabbage salad or your favorite version of coleslaw.
Provided by David Tanis
Categories dinner, roasts, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Heat oven to 400 degrees. Place pork in a Dutch oven or a roasting pan with a lid. Sprinkle with salt. In a small, dry skillet over medium heat, toast allspice, peppercorns, coriander and cloves until fragrant, about 2 minutes. Using an electric spice grinder or a mortar and pestle, grind spices and transfer to a small bowl.
- To the ground, toasted spices, add smoked paprika, cayenne, cinnamon, annatto (if using), garlic, molasses, vinegar and tomato paste. Stir well, then rub mixture all over pork.
- Add 4 cups water to pot. Add split chiles, if using (omit if you don't like really spicy barbecue), and bay leaves. Cover and bake for 30 minutes. Reduce heat to 300 degrees, and continue to bake, basting occasionally for 2 hours, until meat is fork tender and falling off the bone. Pour off juices and remove rising fat. Cut pork into chunks or shred. Serve with pan juices, on a bun or roll, and/or with the cabbage salad. (Alternatively, refrigerate meat and juices for up to 2 days for easier fat removal, and reheat.)
- To make optional cabbage salad, place cabbage in a low, wide bowl. Sprinkle with salt and toss well. Add orange juice, lime juice, vinegar, jalapeño, cumin and scallions. Toss well and leave to macerate for at least 1 hour; repeat tossing once or twice. Garnish with cilantro sprigs.
SIMPLE BBQ RIBS
Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh.
Provided by LLOYD RUSHING
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h
Yield 4
Number Of Ingredients 5
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).
Nutrition Facts : Calories 440.5 calories, Carbohydrate 24.5 g, Cholesterol 127.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 33.3 g, SaturatedFat 7.8 g, Sodium 4260.3 mg, Sugar 16.8 g
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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