Jos Bar B Que Pork Ribs Recipes

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).

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.

Steps:

• For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
• Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
• Preheat the oven to 375 degrees F.
• Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
• For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
• When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
• Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.

Steps:

• To prepare the slab and the rub, rinse and dry and remove the thin membrane on the bone side. Brush the honey mustard on both sides. Mix together remaining rub ingredients and pat on both sides of the slab. Tent with foil and let rest while preparing the grill.
• Soak cherry wood chunks in water while preparing charcoal in a starter chimney. Prepare your grill using an indirect grilling method. Place a drip pan under the center rack and hot coals to one side of the pan. Pour some of the cherry wood chunk soaking water into the drip pan along with the mint and green onions. Once the temperature is up to 225º F., add some of the wood chunks to the coals. Place slab over drip pan, bone side down and close grill cover. Maintain a temperature of 225-230º F. at all times, dampers open, adding more charcoal when necessary and add remaining wood chunks when the others have burned out.
• Mix the Cherry Bomb Sauce ingredients into a grill proof saucepan and simmer until reduced and thickened, about 30 minutes, then cover and keep warm.
• Pour the cherry juice, vinegar and water into a spray bottle and spritz the top meat side of ribs each hour. After 2-1/2 hours of indirect cooking, place the slab onto heavy foil and spritz, then brush both sides generously with some of the sauce. Tightly seal the foil and cook another hour over indirect heat. Remove slab from foil, brush again with sauce and cook for another 30 minutes, grill cover down. Let the ribs rest for a 10 minutes before cutting and serving with remaining Cherry Bomb Bar-B-Que Sauce on the side.

Steps:

• Barbeque Sauce: Heat butter and olive oil in a large pan over medium heat. The butter should begin to bubble and foam as it heats. Once the foam subsides, add onions and saute over medium heat for five minutes, until just soft. Add garlic and saute for one minute. Add tomato puree, brown sugar, Worcestershire sauce, white wine vinegar, chili powder and paprika and bring to a simmer.
• Cook uncovered until thickened, about one and a half hours. Remove from heat, let cool and separate one cup of sauce to be used to baste and three cups to be served as sauce on the side. Refrigerate until ready to use.This sauce will be used to baste the ribs during the final 10 minutes of cooking time on the barbecue.
• Dry Rub: Combine all ingredients and set aside. Placed in an airtight container, this rub will keep for about three months.
• Pork Ribs: pare the grill: Place a drip pan filled with water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in. Rub pork spareribs with dry rub mixture. Note: It is not necessary to apply the dry rub hours beforehand; applying just before cooking yields the same results.
• Check grill to see if it's reached the proper temperature, 200 degrees F. Place ribs on grill over drip pan, close barbecue lid and cook for about 1 1/2-2 hours at 200 degrees F. Turn ribs every 20-30 minutes, adding coals or adjusting gas to maintain a steady 200 degrees F. Some fluctuation is okay (and unavoidable if using charcoal), but the goal is to stay between 190 degrees F-220 degrees F.
• Begin basting ribs with sauce in the final 10 minutes of grill time (after about 1 1/2 hours). Any earlier and the sauce will simply dry out. Once the ribs are cooked, wrap them tightly in aluminum foil and place inside paper bags. Set aside for 30 minutes to allow them to steam and tenderize the meat further without overcooking. Remove and serve with remaining sauce on the side.

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.

Steps:

• Preheat oven to 350 degrees.
• place ribs in a roasting pan , salt and pepper to taste then add the chopped onion and celery. Pour in enough of the water to cover the bottom of the roasting pan then dump the rest out.
• Bake for 2 hours.
• Mix the rest of the ingredients together to create the sauce. Pour the sauce over the ribs after the 2 hours are done and increase the oven temperature to 400 degrees.
• Cover and bake for an additional 1/2 - 3/4 hours.

Steps:

• Just pour a small amount of your favorite barbecue sauce (we use Stubb's Original) in the bottom of your crock pot.
• Add one section of the ribs then cover with some sauce.
• Keep this up until all your ribs are in the crock pot & pour the remainder of the sauce over all.
• Cover & cook on low about 7 to 8 hours.
• Enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
• Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
• Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
• Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.