BARBECUED RIBS
Mention pork spareribs to any Southerner, and barbecue will almost always come to mind. This recipe is a favorite with my family. Who don't you try it and see if it doesn't become one of your family's favorites?
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place in a single layer in a 15x10x1-in. baking pan. Bake at 325° for 30-35 minutes; drain. , In a large saucepan, combine the remaining ingredients. Bring to a boil. Pour over ribs. Bake 50-60 minutes longer, basting occasionally. Cut into serving-size pieces.
Nutrition Facts : Calories 524 calories, Fat 37g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 799mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 32g protein.
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.
SMOKED BARBECUE RIBS
This recipe is from Paul Kirk, seven time world BBQ champion. He is known as the Baron of BBQ. I found the recipe in the June 2009 edition of AmericanWay Magazine.
Provided by januarybride
Categories Pork
Time 4h40m
Yield 3 slabs, 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all of the spices with the sugar and blend well forming a BBQ spice mix to use as a rub.
- Trim the ribs of any excess fat and remove the membrane from the back of the ribs.
- Season the ribs all over with the spice mix.
- Place ribs bone side down in an enclosed (covered) smoker preheated to 230 degrees Fahrenheit.
- Turn the ribs and baste with apple juice every hour for 4 to 5 hours, or until you can take two side by side ribs and tear them apart easily.
- During the last 30 minutes of smoking you will need to start glazing the ribs on both sides with BBQ sauce of your choice, every 10 minutes (3 times in total).
- Remove the ribs from the smoker, cover and let rest for 10-15 minutes; serve hot.
BILL'S SMOKED BBQ BABY BACK RIBS
These are to-die-for ribs you will want to serve to guests, to show off your cooking ability.
Provided by WHATS HIS FACE
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 8h5m
Yield 5
Number Of Ingredients 5
Steps:
- Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
- Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
- Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
- Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.
Nutrition Facts : Calories 1091 calories, Carbohydrate 87.3 g, Cholesterol 234.1 mg, Fat 59.5 g, Fiber 1.5 g, Protein 49.3 g, SaturatedFat 21.9 g, Sodium 1333.6 mg, Sugar 69.2 g
HICKORY SMOKED/BBQ BABY BACK RIBS
The ultimate smoked baby back ribs at home. Just as good as any smoke house that you'll go to. An amazing recipe that was adapted from a cooks illustrated article.
Provided by Steve_G
Categories Pork
Time 4h30m
Yield 2 Racks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
- Place ribs in brine and refrigerate for one hour.
- Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
- Remove ribs from the brine (after the hour) and pat dry with paper towels.
- Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
- Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
- Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
- Do not use lighter fluid, a fire starter chimney is the best method.
- Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
- Turn the meat 180 degrees and over every 30 minutes.
- Add some more coals/wood in about 2 hours.
- Smoke ribs for a total of 4 hours.
- Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
- It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
- For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
- Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
- Brush some on the meat for the last 5-10 minutes of the cooking process if desired.
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.
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- Loosen the membrane on the back of each rack of ribs by slipping a small sharp knife between the rib bone and the membrane. Using paper towels for grip, hold the membrane tightly and pull it off (check out the video above to see how I do this, or you can ask your butcher to do it for you). Discard the membrane.
- In a small bowl, whisk together the brown sugar, salt, pepper, chili powder, granulated garlic, granulated onion and smoked paprika. Rub both sides of the ribs with the rub. If you have the time, cover the ribs and refrigerate them overnight (or for up to 2 days).
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- If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin 'n' trim ribs and here's a quickie 1 minute video of the technique.
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