Js Rib Recipes

Steps:

• Brush ribs with soy sauce. Combine oregano, onion powder and garlic powder; rub over both sides of ribs. Transfer to a large shallow roasting pan; refrigerate, covered, overnight., Preheat oven to 225°. Add lemon-lime soda and, if desired, juice to roasting pan (do not pour over ribs). Bake, covered, until tender, about 3 hours., Meanwhile, make barbecue sauce by dissolving sugar in hot water; combine with remaining ingredients, thinning with additional lemon-lime soda or juice if necessary. Reserve 1 cup for serving., Remove ribs from oven; discard juices. Brush both sides with barbecue sauce. Grill ribs, covered, on a greased grill rack over low direct heat, turning and brushing occasionally with remaining sauce, until heated through, about 10 minutes. Cut into serving-size pieces; serve with reserved sauce.

Steps:

• Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
• Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
• Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
• Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
• Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.

Steps:

• Pat ribs dry and rub Cajun seasoning all over them. Fold rack of ribs into thirds and put in a large sealable plastic bag, then marinate, chilled, at least 8 hours, or up to 1 day.
• Put oven rack in middle position and preheat oven to 350°F.
• Put rack of ribs, bone side up, in roasting pan and pour 3 cups water around ribs (water will not cover ribs). Bake, uncovered, basting with liquid and turning meat over every 30 minutes, until meaty side of ribs is browned, 2 hours total.
• Meanwhile, halve lemon and squeeze 1/4 cup juice into a 1 1/2- to 2-quart heavy saucepan. Add lemon halves and stir in remaining ingredients. Bring just to a boil, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Discard lemon halves.
• Pour off and discard water from roasting pan, then coat ribs with 2 cups sauce. Arrange ribs, meaty side up, in roasting pan and bake until ribs are tender and sauce is baked onto ribs, 40 to 50 minutes more. Serve ribs with remaining sauce.

Steps:

• Combine all ingredients.
• Rub well onto all sides of your ribs, pork, chicken or other meat.
• Grill or smoke your meat right away, or, for best results, cover and place in the fridge for several hours or overnight.
• This rub goes well with a little applesauce basted onto the meat during cooking. Use just enough for one light coating.

Steps:

• Heat oil in med saucepan over med heat.press garlic into pan for 30 sec. Mix in ketchup, 3/4c broth, 3Tbl soy sauce,brown sugar,molasses,& vinegar. Bring heat to med low; simmer until reduced until reduced to 3cups, starring occasionally, about 15 min. Cover& chill. Sprinkle each side of rack with salt pepper,& 1Tbls chili powder. Arrange on racks. Position one rack in top third of oven and one in bottom third. Preheat to 450. Pour 1/2 cup remaining Broth & 2TBls soy sauce around ribs on each sheet; cover with foil. Bake 30 min and reverse sheets. Bake until tender, about 45 min. Uncover, cool slightly, brush generously with sauce. Can be made 2 hours ahead . Let stand at room temp Prepare grill med-high heat.grill until ribs are heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 min.

Steps:

• Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
• Mix soy sauce, sake, and honey together in a small bowl and set aside.
• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
• Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
• Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Serve ribs and sauce with white rice and sprinkle with green onions.

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.