STEVE'S BODACIOUS BARBECUE RIBS
These make real mouth-watering 'Pig-cicles'! They take a while to cook, and when you eat them, you'll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice.
Provided by STEVEC2
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 17h30m
Yield 10
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
- Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
- Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 3.6 g, Cholesterol 117.1 mg, Fat 29.7 g, Fiber 0.7 g, Protein 24.5 g, SaturatedFat 11 g, Sodium 800 mg, Sugar 2.3 g
STEVE'S BODACIOUS BARBECUE RIB SAUCE
This recipe makes a great semi-sweet sauce for smoked barbecue ribs. Serve this warm on the side along with your ribs or baste directly on the ribs during the last 30 minutes of cooking.
Provided by Steve Cagle
Categories BBQ Sauce
Time 1h5m
Yield 64
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and garlic and saute for 5 minutes. Add the tomatoes, reduce heat to medium low and simmer for 15 minutes. Then add the ketchup, mustard, brown sugar, honey, cayenne pepper, chili powder and Worcestershire sauce.
- Simmer for 60 more minutes, then transfer mixture to a blender or food processor and puree until smooth.
Nutrition Facts : Calories 11.3 calories, Carbohydrate 2 g, Cholesterol 1 mg, Fat 0.4 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.2 g, Sodium 28.1 mg, Sugar 1.6 g
FOOLPROOF RIBS WITH BARBECUE SAUCE
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"
Provided by Ina Garten
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
BODACIOUS BBQ BABY BACK RIBS
These ribs always get raves! They are tender and moist, and the homemade BBQ sauce is scrumptious! These are very similar to the ribs that are served at Applebee's. I actually found this recipe in a magazine and have been hooked on these bodacious ribs ever since!
Provided by Helping Hands
Categories High Protein
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cover ribs with water in a large saucepan.
- Bring to a boil, then lower heat, cover, and simmer for one hour, or until ribs are tender.
- Mix all ingrediants in saucepan and bring to a boil, lower heat, and simmer for 30 minutes, until sauce has slightly thickened (stir often).
- Preheat broiler.
- Line broiler pan with foil.
- Place ribs on foil, meat side down, and baste with sauce (reserving 1/2 of the sauce).
- Broil for 6 minutes, then turn ribs over.
- Baste with remaining sauce and broil for an additional 6 to 7 minutes (or until edges are slightly charred).
- Serve with BBQ beans and corn on the cob and your palette will be especially pleased!
Nutrition Facts : Calories 1367.2, Fat 100.8, SaturatedFat 37.4, Cholesterol 401.2, Sodium 1432.3, Carbohydrate 27.8, Fiber 0.2, Sugar 25, Protein 83.5
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