FOOLPROOF RIBS WITH BARBECUE SAUCE
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"
Provided by Ina Garten
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
FOOLPROOF RIBS WITH BARBECUE SAUCE
Provided by Ina Garten
Time 3h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the BC Barbecue Sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned.
- Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
EASY ALWAYS TENDER PORK RIBS WITH BBQ SAUCE NO GRILLING
I find the advantage of this recipe not only being easy, but also you can cook more than 1 slab at a time (which you cant on the average BBQ grill).
Provided by MissTinkJordan
Categories Pork
Time 4h5m
Yield 2 slabs
Number Of Ingredients 7
Steps:
- Hand massage the yellow mustard on all surfaces of the ribs.
- Then to taste sprinkle the all purpose seasoning to the ribs.
- Place in a baking pan or roasting pan and set the over for 225-250°F.
- Bake for at least 5 hours.
- One hour before they are done, begin to baste with BBQ sauce every 30 minutes till you get a decent coating. If you like, you may broil at the end for a little crispness, but the bones by this time will be falling out. Leftovers (if you have any) may be used for pulled pork sandwiches.
Nutrition Facts : Calories 16.6, Fat 0.2, SaturatedFat 0.1, Sodium 56589.6, Carbohydrate 4.2, Fiber 1.7, Protein 0.7
TENDER, EASY RIBS
You won't believe how easy it is to make restaurant style ribs at home. People are always so impressed when we make these and they are too easy! The rub paste I just throw together till it smells "right", please adjust to your individual tastes or use your favorite rub (also very good with just salt and pepper). We make as many as 8 racks at time so increase as desired.
Provided by MommyMakes
Categories One Dish Meal
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Lay each rack out on a heavy duty foil sheet.
- Mix Rib Rub into a thick paste and use your hands to rub it into the meat. You want to rub a thin layer all over without leaving any gritty deposits. It will stain the meat a rich red color. Work the rub into the meat for at least a minute (I hate doing this but it must be done!). Store extra rub in the refrigerator.
- Wrap tightly in foil. I lay the racks vertically on long vertical sheets. I fold over the top and bottom, then bring the sides up so they are even and fold over and crease, then roll down until the seam is flush against the meat. Be careful not to allow the bones to puncture the foil (I usually use two sheets to prevent this) all your good juices will leak out!
- Refrigerate until ready to start cooking (the longer they sit the stronger the flavors will be, however you can cook straight away if desired), you can do this the day before if desired or at home if taking to a picnic or campsite.
- When ready to start cooking place all foil wrapped racks on a rimmed baking sheet or large roasting pan, the packets will leak and your oven will be a big mess otherwise. You can pile them all on, they don't have to be arranged.
- Bake at 300°F for 2 1/2 hours, I have cooked as many as 8 racks for that same time without any difference, although if your ribs are very thick you may want to increase the cook time a bit or if you just want to delay you can cook them at 250°F for four hours.
- At this point, remove a rack and careful unroll the foil to check if they are done, the bones should be loose in the meat (you should be able to remove a bone just by pulling it with your fingers). If they are still tight, put it back in for another half an hour or so, keep checking.
- Transfer finished racks (carefully!) to the grill. Baste each side of each rack with barbecue sauce (this rub works will with a slightly-sweet mesquite) and finish them over a high flame for about 10 minutes, get a good crust, be careful not to let it stick.
- If you don't have access to a grill you can use your broiler to crisp them up.
Nutrition Facts : Calories 1231.4, Fat 88.1, SaturatedFat 31.1, Cholesterol 369.5, Sodium 2249.4, Carbohydrate 6.8, Fiber 1.4, Sugar 2.9, Protein 103.1
SUPER-EASY NO-BOIL OVEN RIBS
Make and share this Super-Easy No-Boil Oven Ribs recipe from Food.com.
Provided by fuzzynavel
Categories Pork
Time 1h1m
Yield 1 rack, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450. Make sure one oven shelf is near the top of the oven, and the other is near the bottom.
- Split rack of ribs in half, so they'll both fit in a 9 x 13 cake pan.
- Rub ribs down with salt, pepper, and chili powder.
- Mix chicken broth, soy sauce, and Worcestershire sauce in a small bowl. Put ribs in cake pan and pour broth mixture into the pan.
- Cover pan with a tight sheet of aluminum foil. Place in oven on top rack. Cook for 30 minutes.
- Move pan to lower rack. Cook for 30 minutes.
- Remove pan and take off foil (be careful! of the steam and hot metal!) and brush the top of ribs with a moderate layer of barbecue sauce. Replace foil. Put the pan back in the oven (lower rack).
- Cook 15 more minutes.
- Remove foil. Place pan under broiler for 5-10 minutes.
- Remove from oven. Add additional barbecue sauce and serve.
Nutrition Facts : Calories 1518.7, Fat 115.2, SaturatedFat 41.9, Cholesterol 417.1, Sodium 1598.6, Carbohydrate 4.5, Fiber 0.1, Sugar 2.2, Protein 109.2
EASY TENDER RIBS
This is my spin on a rib recipe I found on the web. Easy, falling of the bone tender, and sure to please. What else could you ask for? All ingredients can be altered to your taste!
Provided by Chris 5
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut your ribs to fit the largest pot you have.
- Add onion, garlic, one bottle of BBQ sauce, and beer, if using. Add water to cover. Mix.
- Bring uncovered to boil, lower heat and simmer for at least 45 min to an hour. Remove ribs to a platter and let cool slightly. Slather generously with your remaining bottle of BBQ sauce, saving some for basting while grilling.
- (At this point, you can either fire up the grill, or put the ribs away until you are ready to grill them. I often make these in the morning, and grill them in a flash for dinner.).
- Preheat your charcoal or gas grill, and throw the ribs on (bone side down first) for about 10 min per side, basting with remaining BBQ sauce often. Watch so they don't burn.
- Serve with your favorite BBQ sides. Enjoy!
Nutrition Facts : Calories 1091.9, Fat 72.1, SaturatedFat 25.7, Cholesterol 267.5, Sodium 2525, Carbohydrate 40.1, Fiber 3.5, Sugar 11.3, Protein 60.6
JULIE'S EASY COUNTRY STYLE PORK RIBS
I came up with this recipe for camping. It's an easy recipe with endless variations. You can play with the spices, the type of jam, and the cooking method.
Provided by puppitypup
Categories Pork
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Pat ribs dry, sprinkle with spices, then hand rub the spices into the ribs.
- Mix together the jam and barbecue sauce and brush onto the ribs.
- Barbecue on grill, turning and basting often. Cooking time will depend on the thickness of your ribs and the heat of your grill. On our grill it takes about 35 minutes.
- OR put in crock pot on low for 8 hours or on high for 4 hours.
- OR bake the ribs in the oven, covered with aluminum foil, at 300 degrees for 3 hours. Then uncover and increase temperature to 350 degrees. Baste with the sauce and bake one more hour, turning and basting again after 30 minutes. (DEPENDING ON THE SIZE OF YOUR RIBS, THIS MIGHT BE TOO LONG OF A COOKING TIME, SEE THE REVIEWS).
- OR cook in heavy covered pot on stovetop, starting on medium and reducing heat after 10 minutes or so. Cook for about 3 hours, basting and turning as you go.
Nutrition Facts : Calories 1363.2, Fat 86, SaturatedFat 29.6, Cholesterol 313, Sodium 798.1, Carbohydrate 63.2, Fiber 1.7, Sugar 41.3, Protein 78.5
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