SMOKED PORK RIBS
If you don't own a smoker, this is a great way to do ribs on the grill. I first saw this technique done by Adam Perry Lang, who is not only a great barbecue chef but a great all-around chef. In fact, he knows more about meat than practically anybody I've met. For this recipe I use pork spareribs, but the technique works just as well with lamb ribs too, though cook times will vary. Feel free to substitute your favorite BBQ sauce.
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
- Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
- Meanwhile, whisk together all glaze ingredients.
- After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
- After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
- When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.
OLD SMOKY RIBS
Make and share this old smoky ribs recipe from Food.com.
Provided by crazymom
Categories Meat
Time 4h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it.
- 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 1 hour, while you light your grill.
- Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 300 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.
SMOKED BABY BACK RIBS
Provided by Food Network Kitchen
Time 6h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
- Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
- About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
- Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
- Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
- How to prep your ribs:
- Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.
SMOKY BABY BACK OVEN RIBS RECIPE BY TASTY
Here's what you need: baby back ribs, McCormick® Smoky Spice Blend, kosher salt, ketchup, honey, dijon mustard, worcestershire sauce, apple cider vinegar, white onion, McCormick® Smoky Spice Blend
Provided by Jordan Kenna
Categories Dinner
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300˚F (150°C). Arrange a rack in the center of the oven.
- Using a paring knife, cut a small slit in the membrane of the ribs. Slide the blade underneath the membrane and over the bone. Lift the membrane with the knife until it tears away from the bone. Grip the released membrane with a paper towel or kitchen towel and pull away to remove.
- Line a baking sheet with aluminum foil and arrange the ribs in the center. Season the ribs on both sides with the smoky spice blend and salt. Tightly wrap the ribs in foil.
- Transfer the ribs to the oven and cook for 2 hours and 40 minutes to 3 hours, until the meat is tender and falling off the bone.
- While the ribs are cooking, make the smoky barbecue sauce: In the bowl of a food processor, combine the ketchup, honey, Dijon, Worcestershire sauce, apple cider vinegar, onion, and smoky spice blend. Process on high speed for 45-60 seconds, until the onion is completely broken down. Transfer the sauce to a bowl and refrigerate until ready to use.
- Remove the ribs from the oven and turn the broiler on high.
- Unwrap the ribs and generously baste the tops with the barbecue sauce. Return the ribs to the oven and broil for 1-2 minutes, until the sauce is beginning to caramelize.
- Remove the ribs from the oven and baste again with more barbecue sauce.
- Serve the ribs with more barbecue sauce on the side.
- Enjoy!
Nutrition Facts : Calories 723 calories, Carbohydrate 25 grams, Fat 52 grams, Fiber 0 grams, Protein 34 grams, Sugar 23 grams
SMOKY COUNTRY STYLE RIBS
Make and share this Smoky Country Style Ribs recipe from Food.com.
Provided by carolinafan
Categories Pork
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325.
- Sprinkle ribs with garlic salt and pepper.
- Mix remaining ingredients in 1-quart saucepan. Cook over medium heat 10 minutes, stirring occasionally.
- Place ribs, meaty sides up, on rack in shallow roasting pan. Brush with sauce.
- Bake uncovered 1-1/2 to 2-1/2 hours or until tender, turning and brushing with sauce every 30 minutes.
- Cut into serving pieces. Heat remaining sauce to boiling; serve with ribs.
Nutrition Facts : Calories 679.8, Fat 42.6, SaturatedFat 14.8, Cholesterol 156.5, Sodium 889, Carbohydrate 32.6, Fiber 1.5, Sugar 29.2, Protein 39.8
KANSAS CITY SWEET-AND-SMOKY RIBS
Provided by Steven Raichlen
Categories Marinate Graduation Backyard BBQ Dinner Beef Rib Spring Summer Tailgating Grill Grill/Barbecue
Yield Serves 4 to 8
Number Of Ingredients 7
Steps:
- 1. Trim each rack of ribs or have your butcher do this for you.
- 2. Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
- 3. Drain the ribs and blot dry with paper towels. Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
- 4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
- 5. When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals. Place the ribs in the center of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
- 6. Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.
- 7. Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.
- VARIATION:
- You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
- ALSO GOOD FOR:
- This is a wonderful way to prepare baby back ribs. In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker.
WONDERFUL SMOKY BBQ RIBS
Make and share this Wonderful Smoky BBQ Ribs recipe from Food.com.
Provided by Darlene Summers
Categories Meat
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place ribs in a 5-quart Dutch oven; cover with water (barely).
- Add garlic salt and pepper.
- Bring to a boil over medium heat.
- Reduce heat and cover.
- Simmer for 1 hour.
- Meanwhile, combine remaining ingredients; set aside.
- Drain ribs.
- Put in baking dish UNCOVERED.
- Bake at 425°F, basting with sauce often till ribs are nicely glazed, about 25 to 30 minutes.
Nutrition Facts : Calories 948.2, Fat 41.2, SaturatedFat 8.2, Cholesterol 252.2, Sodium 1166.6, Carbohydrate 76.5, Fiber 0.8, Sugar 64.7, Protein 67.8
CHINESE SMOKY RIBS
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe. I suggest using recipe #7697 for the Chinese dry marinade.
Provided by Dreamgoddess
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Rub ribs thoroughly with the Chinese Dry Marinade.
- Let stand at room temperature for 1 to 2 hours.
- Arrange ribs ends down on cooking grill or place bones upright in rib rack.
- Smoke-cook until done.
- Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
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