OVEN ROASTED RIBS
Great sweet and tangy BBQ sauce. This recipe can be used for all types of ribs.
Provided by Christina Tabaretti
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan over medium-high heat. Cook and stir onions and garlic in hot oil until fragrant and softened, 4 to 6 minutes.
- Stir chili sauce, beer, honey, Worcestershire sauce, and dry mustard into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens and flavors develop, 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake ribs in a baking dish in the preheated oven for 1 hour. Spread sauce over ribs and return to oven; bake until sauce bubbles and ribs are tender, 1 hour.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 35.5 g, Cholesterol 178.7 mg, Fat 32.2 g, Fiber 1.1 g, Protein 47.9 g, SaturatedFat 11.1 g, Sodium 871.5 mg, Sugar 24.7 g
AUNT ANN'S BEST OVEN ROASTED RIBS
Oh Man, are these GOOD! Takes a little time to make them, but they are worth the time and effort... DELISH!
Provided by Lindas Busy Kitchen
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to upper-middle position, and preheat oven to 250.
- Mix sugar, paprika, pepper, garlic powder and salt in a small bowl.
- If using liquid smoke, mix mustard and liquid smoke in a small bowl.
- Brush both sides of each slab with mustard, then sprinkle both sides with the dry rub.
- If using just mustard, brush directly on each slab, then sprinkle both sides with the dry rub.
- ***Line a lg. jelly roll pan or other shallow roasting pan with a sheet of heavy-duty aluminum foil.
- Place the pan on the oven floor (if oven is gas), or bottom oven rack (if oven is electric), making sure the foil covers the entire oven level.
- Roast ribs until fork-tender- 2-3 hours for spare ribs, and 1 1/2-2 hours for baby-back ribs.
- Remove foil-lined pan from oven, and pour off fat. Transfer ribs to foil-lined pan, meat side down. Turn on broiler. Brush ribs with 1/2 the Ah-So Chinese Style Sauce.
- Put pan under broiler until glaze bubbles vigorously. Remove pan, turn the ribs, brush with the remaining sauce, and return to the.
- broiler until glaze bubbles vigorously. Be careful, because they can burn.
- Let stand 5-10 minutes.
- Cut into individual servings, and serve.
- ***Note: My Aunt Ann makes these directly on the racks in her self-cleaning oven, and just put aluminum foil on the bottom rack to catch everything. Once the ribs are made she just soaks the racks to clean, and turns on the automatic cleaning system for her oven.
Nutrition Facts : Calories 118.8, Fat 1.9, SaturatedFat 0.2, Sodium 851, Carbohydrate 25.5, Fiber 4, Sugar 14.5, Protein 3.6
THE BEST OVEN ROASTED RIBS
This is from "CookSmart" by Pam Anderson. It has a dry rub and you can do it in the oven. So far it is our favorite rib recipe and believe me we, have tested a lot.
Provided by taylortwo
Categories Pork
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
- Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
- Mix mustard and liquid smoke in another bowl.
- Lay ribs directly on removed oven rack and lightly sprinkle with salt.
- Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
- Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
- Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
- Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
- If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
- Transfer ribs to foil lined pan meat side up.
- Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
- Let stand for 5-10 minutes before serving.
STU'S BAKED BBQ RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F. Line a sheet pan with foil.
- In a small bowl, mix together the brown sugar, paprika, black pepper, garlic powder, onion powder and 1 teaspoon salt.
- Lay the ribs onto the prepared sheet pan and season on both sides with salt. With the meat side of the ribs face down, brush with half of the mustard and sprinkle over half of the seasoning mix. Turn the ribs over, so the meat side now faces up, and use the remaining mustard and seasoning mix on the other side. Bake the ribs meat-side up until they are very tender, 2 to 2 1/2 hours.
- Remove from the oven and spread the ribs with half of the BBQ sauce. Return the sheet pan to the oven for another 30 minutes, allowing the sauce on top to become sticky and delicious.
- Transfer the ribs to a cutting board and allow them to rest for a few minutes before slicing into individual ribs. Serve with the remaining BBQ sauce on the side.
OVEN-BARBECUED SPARERIBS
ONE of my family's favorites, this dish is often at the heart of our special meals. All our married children live nearby, so we have family gatherings often. Whenever I prepare these spareribs, I need a large quantity - most everyone asks for seconds. -LaVerna Mjones, Moorhead, Minnesota
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a large saucepan, combine the remaining ingredients. Simmer, uncovered, for 20 minutes, stirring occasionally. Drain ribs; pour sauce over all. , Cover and bake for 30-40 minutes or until tender. Uncover; bake 30 minutes longer, basting several times with sauce.
Nutrition Facts : Calories 884 calories, Fat 48g fat (18g saturated fat), Cholesterol 191mg cholesterol, Sodium 1231mg sodium, Carbohydrate 66g carbohydrate (51g sugars, Fiber 1g fiber), Protein 48g protein.
BEER RIBS
Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.
Provided by Eddie Jackson
Categories main-dish
Time 9h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
- Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
- Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.
BEST-EVER BARBECUED RIBS
Provided by Bon Appétit Test Kitchen
Categories Pork Bake Fourth of July Father's Day Backyard BBQ Dinner Meat Pork Rib Summer Family Reunion Grill Chill Grill/Barbecue Advance Prep Required Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
- Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
GIANT BBQ RIB SANDWICH (TO FEED A CROWD) RECIPE BY TASTY
Here's what you need: baby back ribs, paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, chili powder, barbecue sauce, honey, bread, butter, sesame seed, large onions, fresh parsley
Provided by Alvin Zhou
Categories Lunch
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 300°F (150°C).
- Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they're completely sealed. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
- Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
- Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
- Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
- Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
- With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 36 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, Sugar 27 grams
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