Rack O Ribs Hero Recipes

Steps:

• For the ribs: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it, then pull off the membrane and discard. Sprinkle both sides of the ribs with the brown sugar and seasoning salt and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect-heat side of the grill. Cook, turning the package once, until the meat is tender and pulling away from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes. Remove from the grill but leave the grill on.
• For the slaw: Meanwhile, whisk together the mayonnaise, lemon juice, seasoning salt and 1/8 teaspoon pepper in a medium bowl. Add the cabbage, carrot, celery, celery leaves and parsley and toss to combine. Season with additional seasoning salt and pepper if needed.
• Unwrap the ribs and let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece. (Use the knife to help hold down the meat while pulling out the bones.)
• Move the boneless slab to the direct-heat side of the grill, rounded-side up, and brush the top with 2 tablespoons of the hot sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the top with the remaining 2 tablespoons hot sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more.
• For the sandwich: Scoop out most of the soft insides of the top of the French loaf to make room for the toppings. Brush the cut sides with oil and sprinkle with seasoning salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
• Place the ribs on the bottom of the loaf, brush with additional hot sauce, if desired, and top with the slaw, onions and blue cheese. Top with the top of the loaf. Cut into 4 pieces. Serve with extra hot sauce on the side.

Steps:

• Whisk together the chile powder, salt, paprika, onion powder, garlic powder, pepper and 2 tablespoons of the sugar in a small bowl until completely combined and no lumps remain. Spread the mixture evenly over the ribs, pressing it into the flesh on all sides. Let sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and let sit, refrigerated, for up to 48 hours.
• When ready to cook the ribs, add the apple cider to a 6-quart Instant Pot®. Set the rack in the bottom of the pot and stand the ribs up on the rack so the bones are pointing up and down, coiling both rib racks around the perimeter of the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Let the ribs sit, uncovered, to cool slightly, about 10 minutes (if you try and move the ribs while they are hot, they will fall apart). Transfer the ribs to a rack set inside a baking sheet and let sit until cool enough to handle, about 10 minutes more.
• When cool enough to handle, remove the bones; they will be loose enough to pull out of the rack with little or no resistance. Using small tongs, pliers or your fingers, pinch each bone on the larger, exposed end and jostle to loosen, then pull straight back to remove. You may have to hold the meat in place when you pull the bones. Discard the bones. Tent the ribs with foil and set aside until ready to sauce.
• Meanwhile, remove the rack and set the pot to high saute. Add the barbecue sauce, ketchup, mustard, Worcestershire and remaining 1/2 cup sugar and cook, stirring frequently, until the sauce is reduced and thickened, 20 to 25 minutes.
• Position an oven rack in the highest position in the oven and set to broil on high.
• Generously brush the ribs with the sauce and broil until the sauce is bubbling and browning in spots, 1 to 4 minutes, depending on your broiler. Reserve the remaining sauce for serving.
• Combine the butter and garlic in a small bowl and brush liberally over the entire surface of both loaves of bread, crust and cut sides. Toast the bread on a baking sheet under the broiler, 1 to 2 minutes per side.
• Place one rack of ribs on the bottom half of each loaf meaty-side up. Drizzle with the remaining sauce and top with the pickles, onions and the top half of the loaf. Cut into 3-inch sandwiches and serve with chips.

Steps:

• For the ribs: Prepare an outdoor grill l for cooking over indirect medium heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F). Combine the brown sugar, chili powder, smoked paprika, granulated garlic and 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it and pull off and discard the membrane. Sprinkle the spice mixture on both sides of the ribs and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect side of the grill. Cook, turning the package once, until the meat is tender and pulling from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes.
• For the BBQ sauce: Meanwhile, combine the ketchup, vinegar, light brown sugar, honey mustard, hot sauce, chili powder, smoked paprika, granulated garlic, liquid smoke if using and 1/4 cup water in a small saucepan. Bring to a simmer and cook over medium heat, stirring occasionally, until thickened, 10 to 12 minutes.
• When the ribs are tender, remove them from the grill and unwrap them (leave the grill on). Let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece.
• Increase the grill temperature to high for cooking over direct heat. Add the boneless slab to the grill, rounded-side up, and brush with some of the BBQ sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the underside of the ribs with more sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more. Place the ribs on the hero roll, brush with more sauce and top with onions and pickles. Cut into 4 pieces. Serve with the extra sauce on the side.

Steps:

• For the ribs: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it, then pull off the membrane and discard. Sprinkle both sides of the ribs with the brown sugar and seasoning salt and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect-heat side of the grill. Cook, turning the package once, until the meat is tender and pulling away from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes. Remove from the grill but leave the grill on.For the slaw: Meanwhile, whisk together the mayonnaise, lemon juice, seasoning salt and 1/8 teaspoon pepper in a medium bowl. Add the cabbage, carrot, celery, celery leaves and parsley and toss to combine. Season with additional seasoning salt and pepper if needed.Unwrap the ribs and let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece. (Use the knife to help hold down the meat while pulling out the bones.)Move the boneless slab to the direct-heat side of the grill, rounded-side up, and brush the top with 2 tablespoons of the hot sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the top with the remaining 2 tablespoons hot sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more.For the sandwich: Scoop out most of the soft insides of the top of the French loaf to make room for the toppings. Brush the cut sides with oil and sprinkle with seasoning salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.Place the ribs on the bottom of the loaf, brush with additional hot sauce, if desired, and top with the slaw, onions and blue cheese. Top with the top of the loaf. Cut into 4 pieces. Serve with extra hot sauce on the side.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Steps:

• For the ribs: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it, then pull off the membrane and discard. Sprinkle both sides of the ribs with the brown sugar and seasoning salt and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect-heat side of the grill. Cook, turning the package once, until the meat is tender and pulling away from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes. Remove from the grill but leave the grill on.For the slaw: Meanwhile, whisk together the mayonnaise, lemon juice, seasoning salt and 1/8 teaspoon pepper in a medium bowl. Add the cabbage, carrot, celery, celery leaves and parsley and toss to combine. Season with additional seasoning salt and pepper if needed.Unwrap the ribs and let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece. (Use the knife to help hold down the meat while pulling out the bones.)Move the boneless slab to the direct-heat side of the grill, rounded-side up, and brush the top with 2 tablespoons of the hot sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the top with the remaining 2 tablespoons hot sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more.For the sandwich: Scoop out most of the soft insides of the top of the French loaf to make room for the toppings. Brush the cut sides with oil and sprinkle with seasoning salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.Place the ribs on the bottom of the loaf, brush with additional hot sauce, if desired, and top with the slaw, onions and blue cheese. Top with the top of the loaf. Cut into 4 pieces. Serve with extra hot sauce on the side.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.