LEMON-GINGER BARBECUED RIBS
Although my husband does most of the cooking for us, the kitchen is all mine on weekends! I was inspired to make this recipe for a family member who's allergic to tomatoes.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place the ribs in two shallow roasting pans; add water. Cover and bake at 325° for 2 hours., For sauce, in a blender, combine the lemon juice, corn syrup, garlic and seasonings; cover and process until blended. While processing, gradually add oil in a steady stream., Drain ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Spoon some of the sauce over ribs. , Grill, uncovered, over medium-low heat or broil 4 in. from the heat for 8-10 minutes or until browned, turning occasionally and brushing with sauce. Serve remaining sauce with ribs.
Nutrition Facts : Calories 1026 calories, Fat 82g fat (25g saturated fat), Cholesterol 245mg cholesterol, Sodium 679mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 51g protein.
MELT-IN-YOUR-MOUTH BARBECUED RIBS
Provided by Robin Miller : Food Network
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.
- Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.
BARBECUED RIBS
Provided by Ina Garten
Categories main-dish
Time 8h55m
Yield 6 to 7 servings
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
- Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
- Serve with extra barbecue sauce on the side.
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
LEMON PEPPER RUBBED BACK RIBS
Slowly grilled pork back ribs rubbed with a lemon-pepper will star at your next summer barbecue.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 11
Steps:
- About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Nutrition Facts : Calories 2670.4 calories, Carbohydrate 19.6 g, Cholesterol 736.1 mg, Fat 218 g, Fiber 1.6 g, Protein 147.1 g, SaturatedFat 79.9 g, Sodium 3327.4 mg, Sugar 15.6 g
BARBECUED RIBS
These are time consuming but worth every minute of it. They're fall off the bone tender and the flavor is out of this world. It's my most requested dish when we have company.
Provided by SCOOBYBOO
Categories Pork
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake at 300°F for 3.5 hours. Cool slightly.
- In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover and refrigerate overnight.
- Next day, in a small saucepan, mix together brown sugar, cider vinegar, molasses, ketchup and chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard and 1 clove of crushed garlic. Simmer over medium low heat, uncovered for 1 hour. Reserve a small amount for basting and use the remainder for a dipping sauce.
- Preheat grill for medium heat.
- Place ribs on grill. Grill, covered for about 12 minutes, basting with the reserved sauce until nicely browned and glazed. Serve with remaining sauce for dipping.
Nutrition Facts : Calories 657.3, Fat 37.6, SaturatedFat 13.2, Cholesterol 156.5, Sodium 1332.9, Carbohydrate 36.4, Fiber 1.4, Sugar 29.7, Protein 44.5
HONEY-GINGER BARBECUED RIBS
Grilling season just wouldn't be the same without these tender, finger-licking-good ribs. My family loves how ginger enhances the slightly sweet marinade. -Linda Tuchband, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place ribs on a rack in a shallow baking pan; cover with foil. Bake at 325° for 1-1/2 hours; cool. In a large bowl, combine the broth, soy sauce, ketchup, pineapple juice, honey, garlic, pepper and ginger. Place ribs in a gallon-size resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. , In a small bowl, combine glaze ingredients; set aside. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill ribs, uncovered, over medium heat for 20-25 minutes or until heated through, brushing with glaze during the last 10 minutes.
Nutrition Facts :
GRILLED ZESTY LEMON SPARERIBS
Mmm Mmm--grilled lip-smackin' lemony ribs made with meat, frozen lemonade and a favorite barbecue sauce!
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.
- Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside.
- Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
- Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.
Nutrition Facts : Calories 630, Carbohydrate 14 g, Cholesterol 160 mg, Fiber 0 g, Protein 40 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 160 mg
LEMON BBQ BEEF RIBS
(Don't tell anybody, but these also happen to be lowcarb. Thing is, people won't notice, they're so tasty!!) :)
Provided by Julesong
Categories Meat
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cut the ribs into singles.
- Place them in a large pot or dutch oven and fill with water to cover and simmer over medium heat for two hours, occasionally adding water to cover as needed.
- In a large bowl mix together the salt, white pepper, Splenda, lemon zest, and soy flour.
- In another bowl stir together the vinegar, soy sauce, olive oil, tomato paste, garlic, green onion, Crystal Lite, and chicken broth.
- Combine these two mixtures to make the lemon BBQ sauce.
- Preheat oven to 350 degrees.
- Remove the beef ribs from the simmering and let drain well.
- Brush the ribs with the BBQ sauce; place them in a roasting pan and cover with foil, then bake for 45 minutes.
Nutrition Facts : Calories 165.5, Fat 8.2, SaturatedFat 1.2, Sodium 1675.1, Carbohydrate 18.4, Fiber 0.9, Sugar 12.5, Protein 5.3
COCONUT BARBECUED RIBS
Categories Broil Marinate Steam Pork Rib Grill Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Rinse ribs. Pat dry. Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
- Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15 x 10 x 2-inch glass baking dish. Add ribs and turn to coat. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm.
- Transfer marinade to heavy small saucepan. Boil marinade 1 minute.
- Serve ribs with marinade.
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