Hickorysmokedbbqbabybackribs Recipes

Steps:

• Preheat oven to 325 degrees F.
• Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.
• Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
• One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
• Fresh ground black pepper
• Mash garlic with the side of a knife and then mince finely to release oils.
• Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.
• Let cool and store in refrigerator for up to 2 weeks.

Steps:

• For the Tropical Rub:
• Whisk all ingredients together.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 200 to 225 degrees F using charcoal and indirect heat.
• Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend.
• In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.

Steps:

• The Rainford Method
• For the ribs, stir together the sugar, salt, smoked paprika, chili powder, regular paprika, onion powder, black pepper and thyme. Set aside.
• With a small, sharp knife, release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of paper towel and peel the membrane off the rack. (If you leave the membrane on, the ribs will be chewy.)
• Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavor is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.
• Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 250 to 300°F (120 to 150°C) to grill the ribs. For gas grills, preheat the grill to low then turn off one side of the grill to achieve indirect heat. Place a drip tray on the cooler side of the grate and half fill the pan with warm water or the beer of your choice.
• Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke.
• Place the rib racks over indirect heat as far from the heat as possible, with the bone sides facing toward the heat. Close the lid and close the top vent on a charcoal grill about halfway. This will maintain a temperature between 250 and 300°F (120 and 150°C). Cook the ribs for 2 hours.
• Once the ribs are on, it's time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don't, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.
• The first batch of charcoal should be cooling down after 2 hours. Now is the time to use your chimney starter and get another batch of charcoal lit. Add the remaining wood chunks to the coals to get a little more smoke. If using a gas grill, wrap the remaining chips in foil and place directly on the hotter side of the grate. Close the lid and grill for another 2 hours. Make sure to come back every hour on the hour to check the temperature and to add more charcoal, if necessary. In the last hour of grilling, your ribs will start to show signs of cooking all the way through. When the meat pulls back from the bone, the ribs are almost ready. Baste the ribs with the barbecue sauce during the last 5 to 10 minutes of cooking. I like to tent my ribs before serving, so take them off the grill and let them rest, loosely covered with foil, for 10 minutes.

Steps:

• Preheat the oven to 300°F (150°C).
• Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they're completely sealed. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
• Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
• Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
• Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
• Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
• With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
• Enjoy!

Steps:

• Make one recipe of Rib Sauce (above) and set aside.
• Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling.
• MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately.
• ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes.
• Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid.
• ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs).
• Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain.
• **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole.
• Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them.
• Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs.
• MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours.
• If frozen, thaw before baking.
• Place UNCOVERED ribs in preheated 350 degree oven.
• Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is "melt-in-your-mouth" tender.
• If you have any remaining sauce, serve it with the ribs, along with plenty of napkins.
• These are finger-licking good and messy to eat-- but is there any other way to eat ribs?.
• *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside.
• Mix remaining dry ingredients together.
• Place in saucepan.
• Mix remaining wet ingredients together.
• Pour half of wet ingredients into dry ingredients, stirring to mix well.
• Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
• While mixture is gently boiling, pour in slurry while stirring.
• Return mixture to a slow boil and cook until sauce thickens a little.
• Sauce should be thick enough to cling to ribs, yet pourable.
• Cool sauce and store in air-tight glass or plastic container.
• Refrigerated it keeps indefinitely.

Steps:

• Preheat oven to 350°F. Place ribs in 15x10x1-inch baking pan lined with foil.
• Bake 1 hour 15 min. Remove ribs from oven.
• Preheat greased grill to medium heat. Remove ribs from pan; place on grate of grill. Cook 15 min., turning and brushing frequently with barbecue sauce.

Steps:

• Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
• Place ribs in brine and refrigerate for one hour.
• Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
• Remove ribs from the brine (after the hour) and pat dry with paper towels.
• Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
• Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
• Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
• Do not use lighter fluid, a fire starter chimney is the best method.
• Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
• Turn the meat 180 degrees and over every 30 minutes.
• Add some more coals/wood in about 2 hours.
• Smoke ribs for a total of 4 hours.
• Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
• It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
• For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
• Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
• Brush some on the meat for the last 5-10 minutes of the cooking process if desired.

Steps:

• Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.) Place the ribs in a roasting pan and pour the bourbon over them. Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.
• Meanwhile, combine the ingredients for the rub in a bowl and stir to mix. Pour off and discard the bourbon. Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers. Let the ribs marinate for 30 minutes, while you light your grill.
• Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 350 degrees. Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours. The last 15 minutes, brush the ribs with 1/3 cup sauce. Sprinkle with the remaining rub. Serve the remaining barbecue sauce on the side.

Steps:

• Take the olive oil with a basting brush and go over all sides of the ribs. After you fo this, sprinkle the rub on both sides of the pork. If you run out, just mix some more. I am a heavy rub girl so I like a lot! The sauce is last portion of the ingredients. Start with the BBQ sauce and work your way down.
• Now its time to prepare your smoker. If you do not have a smoker, you can do this with a regular grill to get the same smoke flavor. If you do not have a smoker, just go to the end of the directions for smoking and you will see how to do it with a grill.
• I have an upright, cylinder shaped, 2 tier smoker made by Brinkman. I buy hickory wood chunks from Home Depot or Walmart. I will put 4 or 5 in a pan of water to soak for about an hour. I light my coals and let them burn until the coals turn ashy of the sides. I add my soaked wood and water pan/drip pan ontop of that. I close the lid so it can get up to temperature.
• After about half an hour, I place the ribs in the smoker (bone side down)and leave them alone for atleast 2 hours. You want to maintain a constant temperature in the smoker of about 200 to 220 degrees. The secret to fall-off-the-bone ribs is cooking them low and slow. Do not even take the top off for 2 hours. After 2 hours, take them off and wrap in aluminum foil. Add more wet or dry wood chunks to the bottom bowl. Close the lid and let them cook another hour and a half. If you choose to add sauce, this is the time to do it. Open the aluminum foil and pour my sauce over them. After about 30 more minutes, you have the finest ribs that you have ever had!
• Now, if you do not have a smoker I recommend you get one. It's only $39 at Home Depot. Prepare your grill with coals and place wet hickory wood chunks all around ontop of the coals. Place ribs on the grill (bone side down) and let them cook about 30 minutes, turning them over after 15 minutes. Afterwards, wrap in aluminum foil and place back onto grill. Let them cook an additional 30 minutes. Pour my sticky sauce over them in the foil and let cook additional 15 minutes. Remove and enjoy!

Steps:

• Remove the back sinew of the ribs. Sear the rack on a hot grill on both sides, and place in a roasting pan. Combine the water and the Barbecue Sauce and pour over the ribs. Bring the ribs to a boil on the stove, cover with foil, and braise in a 350-degree oven until tender, but not falling of the bone. Cool thoroughly.
• Heat oil in pot. Chop onion, scallions, and peppers, then saute in heated oil for 5 minutes. Add the garlic, sugar and dry ingredients and stir. Add liquids and stir. Simmer for 2 to 3 hours, until flavors are mixed. Adjust seasoning to taste.

Steps:

• Prepare ribs by removing membrane from the back of the ribs (use a paper towel to grab the edge and pull), then rinse ribs under cool water and pat dry.
• Place a sheet of plastic wrap larger than the rib piece on the counter and top with ribs.
• Take the rib rub and rub it into the meat on both sides using your fingers, trying to coat it as much as possible.
• Top the ribs with another sheet of plastic, wrapping it, then refrigerate ribs overnight.
• Remove ribs from refrigerator and allow the ribs to rise to room temp while the oven heats up to 250°F.
• Remove ribs from plastic and wrap in foil, placing the wrapped ribs on a large shallow baking sheet.
• Bake ribs for 3 hours, then remove from oven.
• Finish ribs on the grill, adding bbq sauce as soon as you put them on, and grilling for 6-8 minutes or until sauce sets.

Steps:

• Soak 8 ounces (about 4 cups) barbecue wood chips in water to cover for 1 hour. Drain and discard the water.
• Prepare the stovetop smoker: Place a 7-quart black Dutch oven on the stovetop (see Cook's Notes). Cut two pieces of heavy-duty aluminum foil long enough to line the bottom of the pot and still come up the sides with overhang. Lay the pieces one on top of the other in a crisscross pattern (like a plus sign). Place the soaked wood chips on top of the foil and spread in an even layer. Fold one piece of foil overhang over the wood chips. Top with a metal steamer basket.
• For the ribs: Whisk together the salt, paprika, cumin, ground mustard, garlic powder, coriander and allspice in a small bowl. Sprinkle generously all over the ribs. Press the spice rub into the ribs with your hands and transfer them to the steamer basket (it's okay if the ribs overlap slightly). Cover with the lid and fold the excess foil over the lid. You can use more aluminum foil to create a tight seal around the lid as needed to keep the smoke in the pot.
• Cook the ribs in the smoker over medium heat until the meat easily pulls away from the bone, about 1 hour.
• Preheat the oven to 300 degrees F and prepare the slather sauce: Whisk the ketchup, date syrup, mustard and Worcestershire sauce together in a small saucepan and cook over medium heat until warmed through, about 5 minutes.
• Once the ribs are smoked, remove and discard the foil around the seal of the pot. Set the steamer basket of ribs on a sheet pan and carefully lift the warm wood chips out of the pot using the excess foil. Allow them to cool completely on a sheet pan before discarding them.
• Place the steamer basket of ribs back into the pot and cover. Roast until the ribs are fall-off-the-bone tender, about 30 minutes.
• To serve, cut between the bones to separate each rib. Pour the slather sauce on top and serve with coleslaw and cornbread.

Steps:

• Preheat oven to 300°F (150°C).
• Cut each full rack of ribs in half, so that you have 4 half racks.
• Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat.
• Wrap each half rack in aluminum foil.
• Bake for 2 1/2 hours.
• Meanwhile, heat oil in a medium saucepan over medium heat.
• Cook and stir the onions in oil for 5 minutes.
• Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
• Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper.
• Bring mixture to a boil, then reduce heat.
• Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
• Remove from heat, and set sauce aside.
• Preheat an outdoor grill for high heat.
• Remove the ribs from the oven, and let stand 10 minutes.
• Remove the racks from the foil, and place on the grill.
• Grill the ribs for 3 to 4 minutes on each side.
• Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Steps:

• With a rack bone side up, and starting at one end, slip a knife tip under the translucent membrane, loosening it from the bone. Once you have lifted enough to get a good grip, grasp the membrane with a paper towel and peel it off the rack (or ask your butcher to do this). Repeat with the remaining rack(s). Cut the rack(s) in half crosswise.
• Stack the ribs in the Instant Pot. Pour in the apple juice and vinegar. Secure the lid and move the Pressure Release to Sealing. Select the Meat/Stew setting and set the cooking time for 20 minutes at high pressure. (For meat-falling-off-the-bone ribs, set the cooking time for 25 minutes.)
• Let the pressure release naturally for 15 minutes. While the pressure is releasing, preheat the oven to 400° F and line a sheet pan with aluminum foil or a silicone baking mat.
• When 15 minutes have passed, move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a pair of tongs, transfer the ribs to the prepared sheet pan. Discard the cooking liquid.
• Brush the ribs on both sides with the barbecue sauce, then bake for about 10 minutes, until the sauce is a caramelized and browned. Remove from the oven, cut the ribs apart, and serve.