BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
PORK RIBS AND ROAST WITH MOJO
Provided by Food Network Kitchen
Categories main-dish
Time 6h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Toast both the 1 tablespoon and the 1/2 teaspoon cumin seeds (see Mojo) in a small saute pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle and reserve 1/2 teaspoon for the Mojo. Mix remaining cumin with garlic, lime juice, olive oil, salt, oregano, and black pepper. Remove the pork loin from the ribs and chine bone by cutting between the meat and the bones. Rub the marinade all over loin and ribs. Place the loin back onto the ribs where it was removed and tie together with butcher's twine. Place in a nonreactive container, cover, and refrigerate for 4 hours or overnight.
- Meanwhile, make the Mojo and reserve 3/4 cup to serve with the pork.
- Prepare an outdoor grill with a medium-high fire for indirect grilling. Position a drip pan under grate on the cooler side of the grill. Set the roast rib side down over the pan on the side opposite from the heat. Cover, with the vent holes over the pork and cook, basting the meat periodically with the sauce. Rotate the roast 180 degrees after 30 minutes so it cooks evenly. (Add coals to the fire as needed to maintain an even heat.) After an hour, begin to baste with Mojo every 15 minutes and set the roast on its chine (back) bone, with the fat facing the heat, so it browns evenly. Cook until a meat thermometer inserted into the center of the loin registers 140 degrees F, about 1 1/2 hours in all.
- Remove the roast from grill, cut the twine, and let the loin rest for 10 minutes. Meanwhile, place the ribs on the grill over direct heat with the side where the loin was attached facing down. Grill, turning as needed, until evenly browned, about 4 minutes. Let rest 5 minutes and cut between the ribs. Serve ribs with sliced loin and reserved Mojo.
- Heat the reserved cumin in a skillet along with the garlic and olive oil. Cook over medium-high heat until garlic begins to sizzle, about 2 minutes. Remove from heat, transfer to a nonreactive bowl, and stir in remaining ingredients.
GRILLED MOJO BBQ RIBS
Freshly squeezed orange juice and fresh cilantro are part of a brilliant marinade for ribs. Serve with BBQ sauce and enjoy the hearty praise.
Provided by My Food and Family
Categories Home
Time 5h25m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Quarter 2 oranges; place in large resealable plastic bag. Squeeze oranges to release juice; add ribs, onions, cilantro, dressing, garlic and pepper. Seal bag; turn to evenly coat ribs with marinade. Refrigerate at least 4 hours to marinate.
- Place half the rib mixture in single layer in center of large sheet heavy-duty foil. Fold to make packet. Repeat with remaining rib mixture.
- Heat grill to medium-low heat. Grill packets on covered grill 1 hour or until ribs are done. Remove ribs from packets; discard marinade. Grill ribs 15 min., turning and brushing occasionally with 1/2 cup barbecue sauce. Squeeze remaining orange over ribs; serve with remaining barbecue sauce.
Nutrition Facts : Calories 480, Fat 31 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
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
BBQ RIBS ON THE GRILL
Tender, juicy, delicious - just a few words to describe these ribs. My dad taught me how to make these! Everyone loves them!
Provided by JBLAZ17
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 2h15m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat grill for low heat.
- Cut ribs in half and season with steak seasoning. Place ribs, bone-side down, in a foil pan; add water. Cover pan with a sheet of aluminum foil.
- Cook ribs on the preheated grill, adding water every hour if liquid has evaporated, 1 1/2 to 2 1/2 hours. Add barbeque sauce to ribs and continue cooking for 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 814.2 calories, Carbohydrate 6 g, Cholesterol 240.5 mg, Fat 60.3 g, Fiber 0.1 g, Protein 57.8 g, SaturatedFat 22.1 g, Sodium 704.7 mg, Sugar 4.1 g
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