PATIO RIBS
3 steps to great ribs with an Asian flair from the Best of Bridge ladies. I baked these ribs in the oven for about 30 minutes at 375F and they turned out great. Also, I have made half of the recipe for 3 of us, serving the ribs with stuffed potatoes and salad. Enjoy!
Provided by Nif_H
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remover skin from underside of ribs. Chef's Tip: place ribs meat-side down on a flat surface. Using point of knife or your finger, loosen skin and pull back along end of last rib. Grasp membrane with paper towel or pliers and peel away. Discard.
- To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (about 45 minutes). Drain.
- Stir hoisin, oyster, hot chili sauce and honey together. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill with oil and cook over medium heat (so they don't flare and burn), basting with sauce and turning often until well glazed, about 15 minutes.
AWARD WINNING RIBS IN YOUR OWN BACK YARD
Steps:
- Season ribs generously with your favorite dry rub; a brown sugar blend works wonders for pork ribs. Once ribs are coated in dry rub, place racks together, concave side to concave side. Wrap in foil, and refrigerate for at least 8 and up to 24 hours.
- Build coals on 1 end of your grill and prepare grill for cooking.
- Preheat grill to 350 degrees F.
- Place ribs on the grill on the side opposite of the coals for indirect cooking. Cook for 1 1/2 to 2 hours at roughly 350 degrees F. You should cook the ribs until they are so tender that the meat falls off of the bone.
- Once ribs are tender, remove them from the foil and place them back on the grill, on the side opposite the coals and continue indirectly cooking for 30 to 45 minutes. This is a good time to add wood chips to the coals for smoke flavoring; apple, maple, hickory, or pecan wood chips particularly enhance the taste.
- Finally, transfer the ribs to the part of the grill directly over the coals and cook for 15 more minutes, or until the dry rub is caramelized. Serve.
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
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.
BARBECUE RIBS
This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.
Provided by SEEsign
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
- In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
- Preheat grill for medium heat. Position grate four inches above heat source.
- Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g
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