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
EASY ST. LOUIS-STYLE PORK RIBS ON GAS GRILL
Easy and delicious backyard ribs made by you. Get ready to enjoy a delicious, messy dinner!
Provided by Aubree Rose
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 3h16m
Yield 8
Number Of Ingredients 2
Steps:
- Heat one side of a gas grill to 300 degrees F (150 degrees C).
- Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill.
- Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more.
- Baste ribs with barbeque sauce. Transfer to the heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with barbeque sauce. Cook for 2 minutes with the lid closed. Flip and baste first side with more barbeque sauce. Cook for 2 minutes with the lid closed.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 22.7 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.4 g, Protein 28.8 g, SaturatedFat 11 g, Sodium 791.6 mg, Sugar 16.3 g
KENTUCKY COLONEL BARBECUE PORK CHOPS
Steps:
- Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
- Heat a grill to medium-high heat.
- Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5 minutes per side for medium-well. Baste with sauce each time they are turned.
THE BEST EVER BBQ PORK RIBS
BBQ Ribs are my passion!!! I've tried several different rib recipes & I have an earlier Rib recipe posted on Zaar, but this even beats that one!!! First of all, DO NOT BOIL RIBS!!!...it takes away the flavor & is just plain WRONG!!! Second, they shouldn't "fall-off-the-bone"...they should be tender, but sort of "SNAP-OFF" the bone!!! Third, everyone has their own favorite "rub" & "sauce"...give Recipe #410170 and/or Recipe #268574 or use whatever works best for YOU!!! I prefer my ribs smoked, but that's me. These ribs are good either way!!! You can mop them with sauce is desired, but I prefer not to. PLEASE READ DIRECTIONS COMPLETELY.
Provided by Ackman
Categories Pork
Time 2h15m
Yield 2-4 half racks, 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 275°.
- Cut ribs in half & generously apply rub on both sides, massaging it into the meat.
- Wrap each half tightly in heavy duty aluminum foil.
- Place each in a shallow pan with sides.
- Bake for 3 hours.
- Serve with your favorite sauce.
- NOTE: If you want them BROWNED, carefully remove the ribs from the foil. Place under broiler or on grill until desired, but watch carefully so not to burn -- 10-12 minutes each side should be sufficient.
- NOTE 2: If you want them SMOKED, carefully remove the ribs from the foil. Place on grill, using indirect method -- smoke for about an hour. I recommend Apple or Hickory.
- DO NOT soak wood chips/chunks in water! Wood doesn't absorb much water, so all you're doing is cooling off the coals.
- ENJOY!
Nutrition Facts :
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
RHUBARBECUE
This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. - Rd Stendel-Freels, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce., In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan., Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.
Nutrition Facts : Calories 533 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1158mg sodium, Carbohydrate 52g carbohydrate (45g sugars, Fiber 2g fiber), Protein 31g protein.
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