Ribs & BBQ Sauce Recipes

[b-man]

"Don't Spare the Spareribs" Ribs

One of my favorite sticky, ooey, falling apart spareribs; also included is a recipe for a homemade sauce to call your own

Ingredients:

BBQ Sauce:

1 cup ketchup
1 cup tomato juice
1/2 cup brown sugar
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
1 lime, zest of
1 lime, juice of
1/4 cup cider vinegar
1 dash crushed red pepper flakes
1 dash cayenne
salt and pepper
1/4 cup minced onions
1 clove garlic, minced

Spice Rub:

1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt (I prefer kosher)
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1-2 teaspoon cayenne
3 pork spare rib racks (3 pounds or less each)
1 can lager beer (optional)

Yield: 6-8 servings
4 hours 45 minutes total (approx.) 45 mins prep

At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
Simmer over medium low heat for 1/2 an hour.
Chill overnight (keeps several months in the refrigerator).

The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well. Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
Allow to sit, refrigerated, overnight.

The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
Let sit at room temperature for 45 minutes.

Take BBQ sauce out of refrigerator and allow to come to room temperature.

Heat oven to 200- 225 degrees Fahrenheit.
After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
Bake 4 hours.

If the ribs start to look dry, baste them with a little beer.
About halfway through cooking time, sprinkle ribs with the rest of the spice rub. About 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
Once ribs are done, baste them with more sauce, if you like.
Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.

Serve with plenty of extra sauce on the side, and plenty of napkins.

B-man

[b-man]

Hawaiian Hoisin-glazed Pork Baby Back Ribs

I can only describe these ribs as mouth-watering, with a gutsy sauce and packed with flavour.

Ingredients:

1 cup ketchup
3/4 cup hoisin sauce
1/2 cup honey
5 tablespoons soy sauce
5 tablespoons dry sherry
1/4 cup white wine vinegar, plus
2 teaspoons white wine vinegar
1/4 cup sesame seeds
2 tablespoons curry powder, plus
2 teaspoons curry powder
2 tablespoons oriental sesame oil, plus
2 teaspoons oriental sesame oil
2 tablespoons orange zest
2 tablespoons fermented black beans
2 tablespoons minced garlic
1 tablespoon chili paste with garlic
3 lbs pork baby back ribs

Yield: 6 servings
1 hour 5 minutes total (approx.) 5 mins prep

Whisk all of the ingredients except the ribs in a large bowl to blend; divide the ribs between 2 large baking dishes; brush with half of the sauce; cover the ribs and remaining sauce separately and refrigerate overnight.

Preheat the oven to 375F; transfer the ribs to large baking sheets
Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.

Place the remaining sauce in a small saucepan and bring to a simmer.

Transfer the ribs to a platter; cut into individual ribs.
Serve, passing the remaining sauce separately.

B-man

[b-man]

Barbecue Pork Side Ribs

When cooked properly, ribs are one of the most delicious foods you'll sink your teeth into. Since the only other ingredient in this recipe is sauce, don't skimp on it. This recipe is a perfect balance of sweetness, heat and tang.

Ingredients:

2 - 3lb racks of ribs
2 cups of Grilling Sauce

Preheat oven to 400 degrees. Sprinkle ribs with salt and pepper. Wrap ribs tightly in heavy duty foil and place on baking sheet. Bake until ribs are very tender about 1-1/2 hours. Cool slightly, unwrap and drain juices. If baked one day ahead, cool completely and enclose in large resealable plastic bag.

Prepare BBQ (medium high heat). Grill ribs curved side down 4 minutes.

Turn ribs over and generouly brush with Grilling Sauce. Continue grilling until ribs are heated through and sauce begins to caramelize.

Transfer to platter and serve, passing any remaining sauce alongside.

B-man

[b-man]

Hawaiian Luau Barbecued Beef Ribs

Grilled beef short ribs with a spicy marinade.

Yield: 2 2/3 cups sauce
Serves 4 to 6

Ingredients:
1 cup soy sauce
6 tablespoons dark brown sugar, packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chile, or to taste
2 teaspoons five-spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced garlic
4 to 6 pounds beef short ribs

To Prepare the Sauce:
In a small saucepan combine all the ingredients through the garlic. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.

To Barbecue the Ribs:
Two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with sauce several times during the marinating period. It is not necessary to refrigerate the ribs.

When the fire is ready, position the rack 3 inches above the heat source.
Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs.

Place the ribs on the grill and sear for 10 minutes each side.
Spoon on the reserved marinade a little at a time after each turn. Cook for 5 minutes, then turn and baste the second side.

Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

B-man

[b-man]

Oriental Ribs


Yield: 2 1/2 cups sauce
Serves: 6


Ingredients:

6 pounds baby back pork ribs
1/2 cup hoisin sauce, or more to taste
1/2 cup mashed, black bean sauce, or more to taste
18 ounces tomato purée
1 1/2 teaspoons ground ginger
1 1/2 teaspoons five-spice powder
1 1/2 teaspoons ground anise
10 ounces (5/8 cup) granulated sugar
2 tablespoons puréed fresh garlic
1 tablespoon Tomato Shade (red food coloring, optional)
3 tablespoons salt, or to taste
1 tablespoon dry sherry


Preheat the oven to 400 degrees Fahrenheit
Cut the ribs into serving size pieces and place them in a glass dish.

In a bowl, mix all the other ingredients thoroughly. Spread the mixture on the ribs and let them sit for 4 to 6 hours at room temperature, or covered, overnight in the refrigerator if you prefer.

Set a rack over a roasting pan with 1 to 1 1/2 inches of water in it. Remove the ribs from the marinade and place them on the rack. Cook the ribs until they are done, about 30 to 40 minutes. Turn and baste them every 10 minutes during the cooking.

B-man

[b-man]

Lemon Spareribs

All you need is three ingredients and some marinating time, and these delicious tart and sweet spareribs will be ready.

Yield: 8 servings.

INGREDIENTS:

6 lbs. pork spareribs, cut into serving size pieces
6 oz. can frozen lemonade or limeade concentrate, thawed
1 cup barbecue sauce
dash white pepper

Place pork in Dutch oven or large stockpot. Add enough water to cover pork. Heat to boiling and reduce heat to low. Cover pork and simmer 1-1/2 hours until ribs are tender.

Remove pork to 13x9" glass baking dish. Mix lemonade concentrate, barbecue sauce, and pepper and pour over spareribs, turning to coat. Cover dish and refrigerate for 4-24 hours.

When ready to grill, prepare and heat grill and remove pork from marinade. Reserve marinade.

Grill pork, meaty sides up, uncovered, 4" from medium hot heat for 30 minutes, turning often and brushing frequently with marinade until ribs are glazed and hot. Discard remaining marinade.

B-man

[b-man]

Garlic Spareribs


Yield: Serves 3-4, unless you are at my house.

Ingredients:

1 rack spare ribs, about 2 lb.
6-8 cloves garlic
1 tsp. grated fresh ginger
1/2 tsp. cinnamon
1/2 tsp. anise
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/2 c. Kikkoman soy sauce or good Tamari
2 T. Shaoxing cooking wine (or dry sherry)

Wash and dry ribs. Crush garlic; mix with remaining ingredients. Brush this over the ribs and let stand 1 hr. Brush frequently with any leftover marinade.

Fill a roasting pan with boiling water. Place a rack over it (make sure it doesn't touch the water). Place ribs on the rack. Roast in a 400F oven for about 45 minutes. To serve, cut into individual ribs.

B-man

[b-man]

Pineapple-Barbecued Lamb Spare Ribs

Ingredients

Yield: 4 servings

Ingredients:

3 lb Lamb spare ribs
1 cn Pineapple,crushed(8oz)
1/4 c Vinegar
1 Garlic clive,finely chopped
1/4 c Honey
1 ts Worcestershire sauce
1 ts Salt
1/8 ts Pepper
1/4 ts Ginger


Instructions

1. Place spare ribs on a rack in a shallow roasting pan; bake in preheated 325'F. oven 1 1/2 hours.

2. Drain off drippings.

3. Combine remaining ingredients, mixing well; pour over lamb.

4. Bake 45 minutes, basing lamb with pineapple mixture frequently during baking period.

B-man

[b-man]

Cola Crocked Spareribs


Yield: 1-2 servings

Ingredients

2 lb spareribs
1 onion; sliced
1 c catsup
1 c cola beverage ( I used Pepsi...it all I had at the time)

Instructions

1. Line a pan with foil, and place spareribs inside. Bake, uncovered, in a
preheated 400 degree oven for 1 hour to get rid of some of the fat. Turn
once during baking.

2. Remove from oven. Cut the ribs into individual rib portions and place in
the crockpot. Put the sliced onion on top.

3. Mix together cola and catsup, and pour over ribs. Cover and cook on low for 6-8 hours.

***Now how simple can you get on a recipe!

B-man

[b-man]

Broasted ‘N Barbequed Ribs


Serves: 4-6

Ingredients:

3-5 lbs. pork spare ribs OR baby back ribs
1/4 cup melted butter OR olive oil
Carolina BBQ Rub - as needed (recipe below)
barbecue sauce - as needed (recipe below )
-----------------------------------------
Carolina BBQ Rub
Yield: 1 cup

1/4 cup paprika
2 Tbls. salt
2 Tbls. granulated sugar
2 Tbls. packed brown sugar
2 Tbls. ground cumin
2 Tbls. chili powder
2 Tbls. black pepper
1 Tbls. cayenne pepper

Combine and store in an air-tight container.

Notes: Use as a dry rub on pork, beef, chicken, or lamb.
----------------------------------------------

Barbecue Sauce

Yield: 2 cups

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup distilled white vinegar
3 Tbls. molasses
3 Tbls. packed brown sugar
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. black pepper
1/8 tsp. paprika
1/8 tsp. garlic powder

Bring all ingredients to a boil in a saucepan over medium-high heat, stirring constantly.
Reduce heat and simmer, stirring occasionally, for 45-60 minutes, or until thickened.
Remove from heat and allow to cool.
Pour into a sealable container, cover, and keep refrigerated.

-------------------------------------------------------

Brush melted butter or olive oil over ribs; sprinkle with enough BBQ rub to coat entirely. Place ribs on a cookie sheet and cover with aluminum foil, pressing the edges to seal tightly.

Bake in a 250 degree oven for 4 hours.
Remove ribs from oven and grill over a medium flame for 5 minutes on each side. Brush side of ribs facing up with barbeque sauce, turn over, and grill for 3 minutes.

Repeat with other side of ribs.


B-man

[b-man]

Shao R K'u

Serves: 6-8

Ingredients:

2 lbs. pork spare ribs - cut in half
1/4 cup soy sauce
1/4 cup hoisin sauce
2 Tbls. honey
2 Tbls. sake OR dry sherry
1 clove garlic - crushed

Combine all ingredients, except ribs, and spoon over ribs placed in a shallow glass dish; cover and refrigerate at least 2 hours.

Remove ribs from marinade, reserving marinade.
Arrange ribs, meaty side up in a single layer, on a rack, in a broiler pan.

Brush with reserved marinade.

Cover and bake in a 325 degree oven for 1 hour.
Brush ribs with marinade and bake, uncovered, brushing occasionally with marinade, for an additional 45 minutes.

Make It A Meal: Serve accompanied by Chinese Stir-Fried Potatoes and Curried Cauliflower

Chinese Stir-Fried Potatoes

Serves: 4

1 lb. red potatoes - sliced thin
1 Tbls. light soy sauce
1 tsp. packed brown sugar
1 tsp. all-purpose flour
3 Tbls. peanut oil - divided
1 cup chicken stock OR beef stock
1 tsp. granulated sugar
1/4 tsp. salt

In a bowl, combine potatoes, brown sugar, soy sauce, flour, and 1 Tbls. of the peanut oil; stir to coat evenly; refrigerate at least 1 hour.

Heat remaining peanut oil in a wok over high heat.
Add potato mixture and stir-fry lightly for 2-3 minutes.

Add remaining ingredients to wok, cover, reduce heat, and cook until the potatoes are tender and have absorbed most of the liquid.
--------------
Low-Fat Curried Cauliflower

Serves: 6

1 med. onion - chopped
3 cloves garlic - minced
1/2 Serrano pepper - seeded, chopped
2 tsp. curry powder
1 lb. Roma tomatoes - seeded, chopped
1 head cauliflower - separate florets
salt and pepper - to taste
1/2 cup chopped fresh cilantro

Grease the bottom of large saucepan with non-stick cooking spray. Heat the pan over medium-high heat for a few minutes.

Add the onion and cook for 3-4 minutes, stirring frequently.

Add the garlic, Serrano pepper, and curry powder; cook for 1 minute.

Add the tomatoes and cauliflower; stir to combine and blend the seasonings.

Cover, reduce heat, and simmer for 15-20 minutes, until the cauliflower is very tender.

Season with salt and pepper to taste and garnish with chopped cilantro.

And there you have it...a complete meal !

B-man

[admin]

Chinese-Style Spareribs

6 lbs pork spareribs
1/4 cup hoisin sauce
1/4 cup water
3 Tbs dry sherry
2 Tbs honey
2 Tbs soy sauce
2 garlic cloves, minced

1. Cut spareribs into serving-size portions.
2. Place large plastic bag in large bowl. In bag, combine remaining ingredients; mix well. Add ribs, close bag tightly.
3. Refrigerate 6 hours or overnight; turn bag several times to distribute marinade.
4. Drain ribs, reserving marinade.
5. Place ribs in shallow roasting pan; cover with foil and bake in a 350 degree F. oven for 1 1/2 hours.
6. Uncover and brush ribs with the reserved marinade.
7. Discard leftover marinade. Bake, uncovered, for 30 minutes or till done.

Servings: 10

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 740.00
% Daily Value
Total Fat 59.00g 90%
Saturated Fat 22.00g 110%
Cholesterol 0.00mg 0%
Sodium 350.00mg 14%
Carbohydrates 6.00g 2%
Protein 43.00g 86%

Source: National Pork Board

[b-man]

Roadhouse Grill® Baby Back Ribs


Yield: serves 2 (full-racks) to 4 (half-racks).


Ingredients:

2 large racks pork baby back ribs
salt
coarse ground black pepper
-------------------------
Sauce
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon Jim Beam whiskey
1/4 teaspoon coarse ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Wrap the ribs in foil, then arrange 'em on a cookie sheet for baking in the oven.
------------------------
Brush the sauce on just before taking the racks off the barbie.

1. To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

2. As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

3. When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

B-man

[b-man]

Spare Ribs-To-Go with Honey Garlic Glaze

This is a good method for preparing ribs for travel. Pre-cook, then freeze or refrigerate in the sauce. Finish cooking on the barbeque, under the broiler, in the oven or even in a skillet.

Yield: makes about 4 servings.


Ingredients:

3-4 pounds spareribs cut in serving size pieces, allow 3/4 to 1 pound per serving
1/2 cup honey
1 cup ketchup
1/4 cup soy sauce
4 cloves of garlic, crushed

Place ribs in large saucepan, barely cover with lightly salted boiling water, and add a cut-up onion, bay leaf, and a few celery leaves. Bring to boil, cover and simmer 45 to 60 minutes until fork tender.

Drain and pat dry.

Combine remaining ingredients and pour over ribs, turning to coat. (They may be refrigerated or frozen at this point.)

To finish cooking, thaw if frozen. Remove ribs from sauce; grill on barbeque (or 6 inches below oven broiler) until crisp and browned, basting generously with the sauce. Ribs may also be heated in the sauce in a 400 degree oven, or in a skillet on top of the stove. Turn them often as sauce thickens to form a glaze.

B-man

[b-man]

Milwaukee Short Ribs (Crockpot Spare Ribs)


Ingredients:

3 med. onions, cut in wedges
8 beef short ribs (3 to 3 1/2 lb.)
1 large bay leaf
12 oz. beer
2 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tbsp. tomato paste
2 tsp. beef bouillion granules
1 tsp. dried tyme, crushed
1 tsp. salt
1/4 tsp. pepper
1/3 cup water
3 tbsp. flour

1. Place onions in bottom of slow cooker. Arrange short ribs on top and tuck bay leaf into center. Pour 1 cup of beer over meat.

2. In a small bowl, stir remaining beer, brown sugar, mustard, paste, bouillion, thyme, salt and pepper until smooth. Pour mixture over meat.

3. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours or until meat is tender.

4. Transfer meat and onions to a platter. Cover and keep warm. Skim fat from broth. Pour 2 cups of the broth into a small saucepan.

5. In a jar, shake water and flour until smooth; stir into broth. Stirring over med.-high heat, bring to a boil and boil until thickened.

6. To serve, spoon some sause over meat and onions. Serve remaining sauce seperately.

B-man

[b-man]

Barbequed Spare Ribs (microwave)


Yield: 4 servings

45ml/ 3 tbsp Worcestershire sauce
15ml/ 1 tbsp soy sauce
45ml/ 3 tbsp tomato ketchup
15ml/ 1 tbsp honey
Gravy browning (optional)(like Kitchen Bouquet)
1.5kg/ 3.5 lbs pork spare ribs, cut into 1 peices

Dissolve the marinade ingredients in a bowl and cook on high for 1 minute. Leave to cool completely.

Add the ribs to the marinade and stir to mix well. Cover and refrigerate for several hours, stirring the ribs occasionally.

Transfer the ribs to a shallow dish or place in a microwave toasting dish. Cover with cling film/ plastic wrap, peirced several times, and cook on high for 10 minutes.

Baste well with the marinade and turn the ribs over. Cook for a further 10 minutes on high or until hte ribs are tender. Serve with any remaning sauce.

B-man

[b-man]

Swedish Spare Ribs

Ingredients:

4 lbs spareribs cut into serving size pieces
1 tablespoon salt
1/2 tsp powdered ginger
1/2 tsp black pepper
4 green apples (granny smith), peeled, cored, cut in chunks
20 prunes, pitted
1 1/2 cups beef stock

Combine seasonings and rub into meat. Roast meat in a slow oven: 300 deg F for about 1 1/2 hrs. Drain off fat and spread fruit in pan under ribs.

Add stock to pan. Increase the heat to 400 deg F and continue cooking until the ribs look crispy or however you like them, about 20 minutes.

Strain the pan drippngs and make gravy using about 2 Tablespoons of fat, 2 Tablespoons flour. Cook the fat and flour together for a couple of minutes and add 1 cup liquid from the pan drippings (add more water if necessary to make up 1 cup).

B-man

[b-man]

Barbecue Sauce for Chinese Spare Ribs


1/2 cup soy sauce
2 tsp bean paste
1/2 cup hoisin sauce
2 tb dry sherry
1 tsp sugar
1 tb catsup
1 tb orange or pinneaple juice
1 tsp honey
3 crushed garlic cloves

I saucepan, combine all ingredients and cook, uncovered, stirring until considerably reduced ( eyeball it and taste test).

Allow to cool, cover and refrigerate before using.

B-man

[b-man]

Stir Fried Spare Ribs


Yield: 4-6 servings

3lbs. spare ribs
1 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons chopped onion
2 cloves garlic, crushed
2 slices root ginger, finely chopped
3 teaspoons sugar
4 tablespoons soy sauce
3 tablespoons dry sherry
1/4 teaspoon five spice powder
Freshly ground pepper
175ml (6 fl oz) meat stock

Cut the ribs into individual spare ribs and rub with salt. Leave for about 15 minutes.

Heat oil in a wok, add onion, garlic and ginger and stir-fry over a high heat for 1 minute, add ribs and continue to stir-fry for a further 5 minutes.

Add the sugar, soy sauce, sherry, five-spice powder, and pepper and continue to stir-fry for another 2 minutes.

Add the stock and stir and turn the ribs in the liquid until the sauce equally browns all the ribs.

Lower the heat to achieve a slow simmer, cover the wok with a lid and allow the contents to gently cook for 20 minutes.

Remove the lid, stir and turn the ribs, then cover and allow to cook for 10 more minutes.

Remove the ribs with a slotted spoon and place in a roasting pan or casserole. Put pan or casserole into an oven, pre-heated to 375F, to roast and dry for about 10 minutes. Heat a little longer in the oven if the ribs are still too wet.

B-man

[b-man]

Adam's Ribs

These are an unconventional way of doing ribs - but they are tender and delicious.

Ingredients:

8 country style pork spare ribs
Dr. Pepper, NOT diet
5 garlic cloves, minced
1 tablespoon liquid smoke
1 large onion, quartered
Your favorite BBQ sauce

Place ribs in large stock pot. Pour Dr.
Pepper over ribs to cover. Add garlic,
liquid smoke and onion. Bring to boil, lower
to simmer and cook until ribs are tender.

Place ribs in baking pan. Pour BBQ sauce
over ribs. Bake at 350º for about 30 to 45
minutes. Or they can be put on a BBQ grill.

B-man

[b-man]

Bar-B-Barn Spareribs


Yield: serves 4 or less.

Ingredients:

2 pounds pork spareribs, parboiled
2 cups brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon Paprika
1/2 teaspoon cinnamon
1 cup Applesauce (I use unsweetened)
1/2 cup Lemon juice
1/2 teaspoon Pepper
1/2 teaspoon garlic powder

In heavy pot, mix all ingredients together (except the ribs). Bring sauce to a boil over medium-high heat and continue boiling for 1-2 minutes. Stir very little. Place ribs in an ovenproof dish and brush liberally with the sauce.

Bake at 350F for 45 minutes. Turn and brush other side with remaining sauce and continue baking for 45 minutes. They are also delicious done the same way but on the grill.


B-man

[b-man]

Crispy Ribs in Plum Sauce


Ingredients:

5 lbs. spare ribs
3 lbs. fresh plums, cut into wedges
3 Tbl. soy sauce
1 1/2 Tbl. cornstarch
1 1/2 Tbl. sugar
2 tsp. grated fresh ginger
2 garlic cloves, minced

Preheat oven to 350 degrees F.

Cut ribs into 5 or 6 sections and place in a single layer in a large roasting pan.

Bake ribs covered, at 350 for 30 minutes.

Process plums in a blender or processor until smooth. Bring plum puree, soy sauce, and next 4 ingredients to a boil stirring constantly, 8 to 10 minutes until mixture is clear and thick. Reserve half the mixture for dipping, and brush ribs with rest of sauce.

Grill ribs or bake uncovered in oven for 30 minutes until done, turning and basting every 6 minutes. If doing in oven, broil the last few minutes to get that BBQ look.

B-man

[b-man]

Barbecue Rum Ribs


Ingredients:

4 Lbs spare ribs (or country style - which I like - more meat less bones!)
1/4 cup ketchup
1 tsp dry mustard
1/4 cup dark rum (optional)*
2 cloves crushed garlic (use garlic press)
1 cup brown sugar, packed
1/4 cup soy sauce
1/2 cup chili sauce
1/4 cup Worcestershire sauce
dash of pepper

*great either with or without rum, changes flavor only slightly

Get the ribs cooking before you start the marinade. Wrap them in a double thickness of aluminum foil and bake them in the oven for 1 1/2 hours at 350F (I individually double wrapped each of the country ribs - still cooking for 1 1/2 hours.

After 1 1/2 hours, remove the ribs from the oven, unwrap them and drain the drippings. If possible place the ribs in a shallow baking dish. Pour your marinade over them and let them sit at room temperature for an hour.

Now, you can either bake the ribs at 350F for 30 minutes while basting with the marinade (only way I've done it) or grill them for 30 minutes on low to medium heat while turning and basting. Either way, they are awesome!

B-man

[b-man]

Mom's Stovetop Pork Ribs


Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat.

Yield: 6 servings

Ingrediants:

10 pork spareribs
1/2 cup soy sauce
10 cloves garlic, crushed
1 tablespoon dried rosemary
1 tablespoon dried oregano
2 bay leaves
1 lime, juiced
10 sprigs fresh cilantro
ground black pepper to taste
2 limes, cut into wedges

Place the spare ribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the cilantro. Bring to a boil, then boil uncovered over medium heat until the water has completely evaporated, about 25 minutes.

When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat.

Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining cilantro.

Note:
If you wish to use fresh herbs in place of the dry, double the amounts. Parsley may be used in place of the cilantro.

B-man

[b-man]

BARBECUED BEEF RIBS WITH MOLASSES-BOURBON SAUCE


Beef rib meat becomes tender and succulent with slow cooking over low, indirect heat. Marinate the ribs overnight and allow for three hours of cooking time on the grill.

Yield: makes 6 servings

Ingrediants:

Marinade and ribs:
1 1/2 cups water
1 12-ounce bottle pale ale
1/4 cup mild-flavored (light) molasses
5 fresh thyme sprigs
1 tablespoon sugar
1 tablespoon salt
1 bay leaf
1/2 teaspoon ground white pepper
16 beef short ribs or 8 whole beef ribs
--------------------
Sauce:
1 tablespoon vegetable oil
1 small onion, finely chopped
1 cup red wine vinegar
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/4 cup water
1/2 cup bourbon
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Leaves from 5 fresh thyme sprigs
-
Charcoal chimney
45 charcoal briquettes
-

For marinade and ribs:
Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.
-
For sauce:
Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
-
Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Ignite and let charcoal burn until ash is gray, about 30 minutes.

Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.

Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.

Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.

After first 30 minutes of cooking, light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.

Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.

.
B-man

[b-man]

CHINESE BISTRO RIBS

Start to finish: 2 1/4 hr
Yield: makes 6 hors d'oeuvre servings.

Ingredients:

4 teaspoons Chinese fermented black beans (avail. at Asian Markets)
4 garlic cloves, chopped
2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely choppedonion
2 Lapsang souchong tea bags
2 1/2 cups boiling water
2 racks of baby back ribs (about 2 lb total), cut into ribs
3 tablespoons vegetable oil
1/4 cup soy sauce
1/4 cup medium-dry Sherry
4 teaspoons cider vinegar
1 tablespoon pure maple syrup

Rinse beans and soak in warm water to cover, changing water once halfway through soaking, 30 minutes total. Drain beans and finely chop, then stir together with garlic, ginger, and onion in a small bowl.
Pour boiling water over tea bags and brew 5 minutes (discard bags).

Pat ribs dry and heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 2 batches, turning over, about 5 minutes per batch. Transfer to a bowl as browned.

Pour off all but 1 tablespoon oil from skillet and reduce heat to moderate. Add black bean mixture and stir-fry 1 minute. Stir in tea, soy sauce, Sherry, vinegar, and syrup, scraping up any brown bits from bottom of skillet. Add ribs to sauce and simmer, covered, stirring occasionally, until meat is tender, about 1 hour. Remove lid and boil, stirring, until almost all of sauce is evaporated and ribs are well glazed, 10 to 15 minutes.

B-man

[b-man]

BAKED RIBS WITH SPICY BLACKBERRY SAUCE


Yield: makes 4 servings.

Ingredients:

4 teaspoons chili powder
4 garlic cloves, minced
1 teaspoon salt
2 slabs baby back pork ribs (about 2 pounds)
2 1/2 cups fresh blackberries or frozen, thawed
1/2 cup ketchup
1/2 cup honey
1/2 cup minced peeled fresh ginger
2 tablespoons balsamic vinegar
2 teaspoons hot pepper sauce


Preheat oven to 400°F. Mix chili powder, garlic, and salt in small bowl; rub mixture into ribs. Place ribs on large rimmed baking sheet, meaty side up.

Bake ribs 50 minutes.

Meanwhile, puree remaining ingredients in blender until almost smooth. Strain blackberry puree into heavy medium saucepan; discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper.

Brush ribs with enough sauce to coat. Continue baking until sauce browns and forms thick glaze, about 10 minutes longer. Cut slabs between bones into individual ribs. Serve with remaining blackberry sauce.

B-man

[b-man]

Kahlua Barbecued Ribs Recipe


Ingredients:
4 pounds pork spare ribs

FOR KAHLUA BARBECUE SAUCE:
1/2 cup brown sugar
1/2 cup Kahlua or other coffee liqueur
1/4 cup apple cider vinegar
1/4 cup low-sodium soy sauce
2 teaspoons powdered ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt


Place spare ribs in a pot with enough water to cover the ribs. Bring water to a boil, reduce heat and simmer for about 50 minutes or until the ribs are tender.

Next... roast in the oven; preheat oven to 325 degrees.

Whisk together the ingredients for the barbecue sauce. Drain spare ribs. Brush ribs with the sauce and place on a rack in a roasting pan. Turn every 10 minutes, basting each time with the sauce. Cook for about 1 hour, until done and glazed.

For the grill, follow the same procedure. Be certain the coals are at a low to moderate temperature. Cook for about 50 minutes.

B-man

[b-man]

Szechwan Spare Ribs


Ingredients:

cooking spray
1/2 cup plum sauce
2 tablespoons chili bean sauce
2 tablespoons honey
1 1/2 pound boneless pork country style-ribs
aluminum foil, optional

Spray grill with cooking spray, then preheat grill.

Place plum sauce, chili bean sauce and honey in medium mixing bowl and stir together.

Using tongs, add ribs and marinate 5-10 minutes.

Using tongs, place ribs on grill, reserving marinade. Cover with lid or foil and grill 10-12 minutes, turning and basting with marinade every 3 minutes. Discard any unused marinade. Serve.

B-man

[b-man]

RHUBARB BAR- BE-CUED BEEF RIBS

Yield: 6 servings

4 lb Lean,meaty beef short ribs
1/2 c Water
1/2 ts Seasoned salt

FOR THE BARBECUE SAUCE
1 c Sliced rhubarb
1 Envelope onion soup mix (1 1/2 oz.)
1/3 c Honey
1/3 c Chili sauce
3/4 c Rose wine
1/3 c Water
1/2 ts Basil
1/8 ts Pepper

FOR THE GARNISH:
Red onion
Greens

Place ribs in 9 X 13" pan. Add 1/2 cup water.Sprinkle with seasoned
salt.Cover with foil. Bake @ 350 degrees for two hours.

Meanwhile,combine remaining ingredients except garnish in a sauce
pan. Simmer 1/2 hour. Pour over ribs. Bake another 1/2 hour
uncovered. Baste several times. Place on serving platter.
Garnish as desired.

B-man

[b-man]

CAJUN RIBS


Yield: serves 4.

Ingredients:

3 lbs. Pork spareribs
Boiling water to cover

FOR THE CAJUN SAUCE
2/3 c Ketchup
1/4 t Cayenne pepper
1/8 t Pepper
1/8 t Garlic powder
1/8 t Chili powder

Cut ribs into easy to handle portions. Cook in boiling water until
tender, about 1 hour. Drain, Cool.

Cajun Sauce: Combine all 5 ingredients together in small bowl.
Brush over ribs. Place ribs on grill over medium-hot heat. Turn and
baste often, about 10 minutes until well glazed and hot.
More heat can be added to suit your taste. Just add more cayenne
pepper.

B-man

[b-man]

LONE STAR RIBS AND BBQ SAUCE


Ingredients:

3lbs. Small pork ribs
1 pk Black pepper
1 pk Paprika
3 pk Salt

For the sauce:
1 pt Ketchup
1 1/2 pt Water
1/3 c Flour
1 tb Salt
4 ts Sugar
2 1/2 ts Paprika
1 1/2 ts Pepper
1 1/2 ts Chili powder
1 tb Prepared mustard
1 1/2 ts Liquid barbecue smokeae
1 c Worcestershire sauce

Season the ribs with above mixture. Place ribs on the
grill in any type of covered smoker or bbq pit,
keeping away from direct heat so that the smoke does
the cooking. Cook very slowly for 1 1/2 to 2 hours or
until meat comes away from bone easily. during the
last 15 min. baste both sides of ribs with sauce. Cut
ribs and serve.

To make sauce, combine ketchup and water in a large
pot and bring to boil. Mix dry ingredients. Add
mustard, liquid smoke, and half the worcestershire
sauce. Stir into paste; then add the remainder of
worcestershire sauce. Pour this into heated mixture
and boil slowly for 20 min. Refrigerate any unused
portion. Keeps for several weeks. Makes about 1qrt.


B-man

[b-man]

FIRST PLACE CHAMPIONSHIP BARBEQUED RIBS


Ingredients:

5 lb Pork loin back ribs

FOR THE DRY RUB:
4 tb Paprika
2 ts Salt
2 ts Onion powder
2 ts Pepper, black
2 ts Pepper, white
2 ts Pepper, red

FOR THE BARBEQUE SAUCE:
6 tb Salt
6 tb Pepper, black
6 tb Chili powder
4 c Ketchup
4 c Vinegar, white
4 c Water
1 ea Onion, large, yellow, diced
1/2 c Molasses, sorghum (see note below)

Barbeque Sauce: Combine ingredients in a large
saucepan. Bring to a rolling boil, reduce heat and
simmer 1 1/2 hours, stirring every 10 minutes or so.
Pour into sterilized canning jars, seal and let stand
2 to 6 weeks before use. (If you are like me, not
much chance of this happening, but it is a nice touch
to the recipe )

Dry Rub: Mix ingredients together thoroughly.

Sprinkle dry rub liberally on ribs.
Allow ribs to stand 20 to 30 minutes at room
temperature until the rub appears wet.

Prepare a smoker for long, slow (230 degree) indirect cooking,
using hickory chips or other hardwood chips for extra
flavor. Cook ribs, bone side down, for 2 hours at 230
degrees in a smoker using indirect heat. Turn and
cook 2 more hours. Turn and cook one more hour.
During the last 15 minutes, baste with barbeque sauce
diluted by half with water. Serve ribs with warmed,
undiluted sauce on the side.


Note: Sorghum molasses is produced from sorghum. Less expensive than sugar, molasses was the primary sweetener used in America until after World War I.

B-man

[b-man]

Easy Tex-Mex Barbecued Ribs



Ingredients:

3 to 4 lbs spareribs
1 cup catsup
1/4 cup cider vinegar
2 Tbsp Worcestershire sauce
2 tsp dry mustard
2 tsp crushed red pepper
1/2 cup brown sugar

Yield: 4 servings

Unwrap spareribs and set out for 30 minutes to warm to room temperature.

In a saucepan combine catsup and remaining ingredients. Heat to boiling; cover and simmer 15 minutes. Remove half of sauce and set aside to serve with ribs.

Place ribs over medium-hot coals. Cover and grill 10 minutes. Baste with sauce and continue to grill, uncovered, basting and turning every few minutes.

Grill for an additional 20 minutes or until cooked through. Serve reserved sauce with ribs.

B-man

[b-man]

Smoky Country-Style Ribs

Ingredients:

3 pounds pork country-style ribs
Garlic salt
Freshly ground black pepper
1 cup catsup
1/2 cup firmly-packed brown sugar
1/2 cup chili sauce
2 tablespoons cider vinegar
2 tablespoons liquid smoke
1 tablespoon lemon juice

Yield: 6 servings
prep time: 15 min

Sprinkle ribs with garlic salt and freshly ground pepper. Combine remaining ingredients in a medium saucepan. Cook over medium heat for about 10 minutes, stirring occasionally; keep warm.

Place ribs, rib bones down, on rack of a shallow roasting pan. Baste with sauce. Bake at 325 degrees F. for 1 1/2 to 2 1/2 hours, turning and basting with sauce every 30 minutes. Cut into serving-size portions.

Bring remaining sauce to a boil and serve with ribs.

B-man

[b-man]

BBQ Beef Short Ribs


Ingredients:

3 to 4 pounds beef short ribs with bone
1 tablespoon cooking oil
2 1/2 cups water, divided
1 (6 ounce) can tomato paste
1 cup ketchup
1 garlic clove, minced
3/4 cup packed brown sugar
1/2 cup chopped onion
1/2 cup vinegar
2 tablespoon prepared mustard
1 1/2 teaspoons salt
Hot cooked noodles, optional

In a Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil.

Reduce heat; cover and simmer for 1 1/2 hours.

Drain. Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard and salt and remaining water. Mix well. Pour over ribs, bring to a boil.

Reduce heat; cover and simmer for 1 hour or until meat is tender.

Serve over noodles if desired.

B-man

[b-man]

Pineapple Baby Back Ribs


Ingredients:

3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 (2 pound) slab baby back pork ribs
1 (12 ounce) bottle barbecue sauce


In a large glass bowl or dish, stir together the pineapple juice,
brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice
and soy sauce. Mix in the cloves, ginger, garlic and cayenne pepper.

Cut ribs into serving size pieces and place into the marinade. Cover
and refrigerate, turning occasionally, for 8 hours or overnight.
Preheat oven the oven to 275F. Place ribs into a 9x13 inch baking

dish, and cover with marinade. Cook for 1 1/2 hours, turning
occasionally to ensure even cooking.
Preheat an outdoor grill to medium heat. Cook ribs on the grill for
about 15 to 20 minutes, basting with barbecue sauce, and turning
frequently.

B-man

[b-man]

Baby Back Ribs With Mustard Sauce


Ingredients:

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
celery seed and garlic powder. Bring to boiling, stirring till sugar
dissolves.

Preheat grill. Adjust heat for indirect cooking (med-low). Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
till ribs are tender and no pink remains. Brush occasionally with sauce the
last 15 minutes of grilling.

B-man

[b-man]

Amazing Whisky Grilled Baby Back Ribs

This is really an amazing baby back ribs recipe!!!

Ingredients:

2 (2 lb) baby back rib rack
fresh coarse ground black pepper
1 tablespoon ground red chili pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onions
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon fresh coarse ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chili pepper

Yield: 4 servings

Preheat oven to 300 degree F

Cut each full rack of ribs in half, so that you have 4 half racks.
Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat.
Wrap each half rack in aluminum foil.

Bake for 2 1/2 hours.

Meanwhile, heat oil in a medium saucepan over medium heat.
Cook and stir the onions in oil for 5 minutes.
Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper.

Bring mixture to a boil, then reduce heat.
Simmer for 1 1/4 hours, uncovered, or until sauce thickens.

Remove from heat, and set sauce aside.

Preheat an outdoor grill for high heat.

Remove the ribs from the oven, and let stand 10 minutes.
Remove the racks from the foil, and place on the grill.

Grill the ribs for 3 to 4 minutes on each side.
Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

B-man

[b-man]

Hard Rock Cafe Famous Baby Back Watermelon Ribs

These are texas style ribs basted in special watermelon bbq sauce.

Ingredients:

1/2 small watermelon rind, from about
1 cup dark corn syrup
1/2 cup water
1/4 cup ketchup
1/4 cup distilled vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
4 lbs baby back ribs

Yield: 4 servings


For the pureed watermelon rind you want to cut off the green skin and about 1/2 inch of the hard white part, keep the part that is lighter red to white (this is the tender part of the rind).

Put the rind inside the food processor and pruee for about 10 seconds strain the liquid from the pulp and use 1 cup.

Combine the 1 cup watermelon pulp with the remaining ingredients in medium sauce pan over high heat; bring to a boil then reduce the heat and simmer, covered for about 1 hour or until your desired thickness.

Cut the racks of ribs into plate size portions about 6 to 7 rids each bursh each rib with the sauce and wrap each rack indivdually in aluminum foil. Be sure to save some sauce for later.

Let the ribs marinate in the frig for a couple of hours (overnight is best).

Preheat the oven to 300 degrees to cook the ribs set them with the seam of the foil facing up into the oven bake for 2 to 21/2 hours or until the rib meat has pulled back from the cut end of the bones by about 1/2 inch They should be very tender at this point.

Remove the ribs form the foil and bursh with additions sauce grill on a hot barbecue for 2 to 4 minutes per side or until to see several sprots of charred sauce (be sure to watch them so they do not burn).

Serve with left over sauce on the side

B-man