PRESSURE-COOKED MESQUITE RIBS
When we're missing the grill during winter, these tangy ribs give us that same smoky barbecue taste we love. They're so simple, and fall-off-the-bone delicious, too! -Sue Evans, Marquette, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine water, vinegar and soy sauce in a 6-qt. electric pressure cooker. Rub ribs with mesquite seasoning; add to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure naturally release for 10 minutes, then quick-release any remaining pressure., Remove ribs to a foil-lined baking sheet. Preheat broiler. Brush ribs with half the barbecue sauce. Broil 4-6 in. from heat until glazed. Brush with remaining barbecue sauce.
Nutrition Facts : Calories 329 calories, Fat 21g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 678mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein.
SLOW-COOKED MESQUITE RIBS
When we're missing the grill during winter, these tangy ribs give us that same smoky barbecue taste we love. They're so simple, and fall-off-the-bone delicious, too! -Sue Evans, Marquette, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a 6-qt. slow cooker, mix water, vinegar and soy sauce. Rub ribs with mesquite seasoning; place in slow cooker., Cook, covered, on low 6-8 hours or until tender. Remove ribs to a platter. Brush with barbecue sauce; return to slow cooker. Cook, covered, on low until ribs are glazed, about 30 minutes.
Nutrition Facts : Calories 314 calories, Fat 21g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 591mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.
FALLING OF THE BONE MESQUITE RIBS
This is the best ribs I have ever eaten, even better than what I eat each year in Memphis. These ribs are tangy-sweet, with a flavor which is out of this world. One of my client gave me 3 bottle gift pack which contained (1) Dinni's select Mesquite Barbecue sauce, (2) Dinni's Select Ginger Teriyaki (3) Dinnis Select Bang Bang sauce (not used in this recipe). He had bought this gift pack from the internet. He just kept bragging about the taste of the ribs made with these sauces, so I had to cook them the first chance I got. I was so much impressed that I wanted to share it here.I think that the Ginger Teriyaki works as a marinade and the Mesquite Barbecue Sauce gives the special flavor, it's a killer combination.
Provided by cpa123z
Categories Meat
Time 2h10m
Yield 2 racks, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Baste Ribs with Ginger Teriyaki Sauce and sprinkle salt, pepper and garlic powder. Wrap ribs tightly in a plastic (Saran) wrap and then aluminum foil. Place on large oven pan and bake at 225°F for 2 1/2 to 3 hours. Unwrap ribs, being careful to remove all plastic wrap and foil.
- Place on medium heated grill just long enough to brown and then baste with Mesquite Barbecue Sauce. Move ribs away from the heat on the grill and cover long enough to heat the barbecue sauce.
- Enjoy the best tasting ribs you had never experienced before.
Nutrition Facts : Calories 143.5, Fat 1.7, SaturatedFat 0.2, Sodium 4049.6, Carbohydrate 25.9, Fiber 1.2, Sugar 14.9, Protein 6.8
FALLING OFF THE BONE - MESQUITE RIBS
Steps:
- Baste ribs with teriyaki sauce and sprinkle with salt, pepper, and garlic powder. Wrap ribs tightly in plastic (Saran) wrap and then aluminum foil. Place on large oven pan and bake at 225 degrees for 2 ½ to 3 hours. Unwrap ribs, being careful to remove all plastic wrap and foil. Place on medium heated grill just long enough to brown and then baste with barbecue sauce. Move ribs away from heat on grill and cover long enough to heat barbeque sauce.
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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