Southern Bbq Spare Ribs Recipes

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.

Steps:

• 1. at least a half hour and up to four hours before you plan to cook the ribs, peel the membrane off the back of the ribs and cut the flap off. Trim any excess of fat. Mix the salt, pepper, granulated garlic, and onion powder in a small bowl. Mix well. Season the ribs on both sides with the mixture. Refrigerate.
• 2. To make the mop, in a medium pan over medium heat, heat the oil. Add the onion, garlic, and chili. Cook for about four minutes, stirring often, until the onion is soft. Add the Apple juice, vinegar, catsup, and Worcestershire sauce, soy sauce, and hot sauce. Mix well and cook for 10 minutes, stirring occasionally. Let rest for 15 minutes to steep. Strain the mop mixture through cheesecloth or small strainer, then transfer to a spray or squeeze bottle. Set aside.
• 3. Prepare grill for cooking over indirect heat at 250° using Hickory and cherry wood for flavor. Place the ribs, meaty side up, directly on the cooking grate and close the lid. Cook for 1 1/2 hours without opening the lid. Spray or drizzle some of the mop, on the ribs and cook for another 30 minutes. Spray or drizzle more of the mop, flip, and spray or drizzle again. Repeat every 30 minutes until the ribs are tender. This should take 5 to 6 hours total. Check for doneness by sticking a toothpick down into the meat, between the bones. It should slide in easily. Transfer the ribs, meaty side down, to a cutting board. With a sharp knife, cut through the slab completely at each rib. Flip the ribs back over and transfer them to a platter. Serves 4 to 6.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
• In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
• Preheat grill for medium heat.
• Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

Steps:

• Place lemon, celery, carrots, salt and ribs in a large pot and cover with cold water. Bring to a simmer and cook for 45 minutes to 1 hour or until the meat appears to be falling off the bone. Remove the ribs carefully and place on a sheet tray. Allow them to cool before, basting with Chef Toney's secret BBQ sauce. Cover the ribs and cook in a preheated 325-degree oven for about 30 minutes. Serve immediately.
• Saute onions, garlic, shallot, and bay leaves. Deglaze with vinegar. Add orange juice and brown sugar, allow to reduce. Add other ingredients, bring to the boil and reduce heat. Allow to simmer for 2 hours.