Ribs & BBQ Sauce Recipes

[b-man]

Apple Cider Ribs

Ingredients:

2 to 3 pounds of ribs, with or without bones
3 cups Apple Cider.

Place ribs in a 9 x 13 baking pan with and marinate them for at least 8 hours.

Remove the plastic wrap. Place the ribs on sheets of foil and seal tightly then place on you grill at medium heat Place on medium heat, turn often for about 30 min.

Check and see how far aong they have cooked at the 30 min. mark. There is no set cooking time for the ribs and overall time will be dependant on how thick your ribs are. You just have to eyeball this part of the process. This recipe can also be done in the oven.

B-man

[LONDONROSE]

First I take the ribs and wash them in cold water cut them in 4 rib sections and place them in a soup pot along with a bottle of barbeque sauce you can use your homemade or baby rays is good and so is master piece. Pour this over the top along with 2 cloves of garlic, one small minced onion, 1/2 c. brown sugar, liquid smoke (too taste), basil, taragaon, tyme and 1/2 c white or red wine and enough water to cover ribs. Cook for apx 2 hours on low heat and remove ribs and allow sauce to continue cooking on a med heat. I then place my ribs in a smoker for 3-5 hours but you can put them directly on the grill and use the bbq sauce after it has reduced and thickened yum you can adjust to taste but these will be the best fall off the bone smoky ribs you will want to lick your fingers…

[b-man]

Dry Rub Pork Ribs

A simple, no hassle, no mess and delicious method for “falling off the bone” pork ribs.

Yield: 4 servings

2 hours 10 minutes total (approx.) 10 mins prep

Ingredients:

4 racks pork ribs (or as many racks as required)

The Rub:
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon mustard powder
2 teaspoons salt
3 teaspoons brown sugar

Preheat oven to 325°F.
Cut pork ribs into sections of 3 or 4 bones.

Mix remaining ingredients well, sprinkle on both sides of ribs and rub into the meat.

Seal rib sections in foil with a tablespoon of water in each package, and bake for 2 hours on a cookie sheet in the center of the oven.

Open foil carefully as steam escapes.
Can be crisped on a hot BBQ if desired but will be great just the way it is.

B-man

[LONDONROSE]

I forgot a step I usually dip the ribs in the sauce before placing on the grill and baste as or if needed and after I remove mine from the smoker I dip them and place back on the smoker or they can be put on grill and cooked slowly to prevent burning…

[b-man]

Dry Rub for Barbecued Ribs

Yield: 4 servings
3 hours 10 minutes total (approx.) 10 mins prep

Ingredients:

8 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon chili powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme
1 teaspoon onion powder
1 teaspoon garlic powder
5-6 lbs baby back ribs
barbecue sauce

Mix all herb and spice ingredients. Rub over both sides of ribs.
Let sit in refrigerator for a couple hours or overnight.

Bake in covered pan at 325 degrees F.
for 2 1/2-3 hours or until done.

At this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.

B-man

[b-man]

Spareribs With Black Bean Sauce Recipe

Serves 4 to 6

INGREDIENTS:

2 pounds baby back spareribs
2 tablespoons fermented black beans (also called salted black beans)
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons dark soy sauce
3 tablespoons oil for stir-frying, or as needed
1 small red chili pepper, de-seeded and chopped
1 cup chicken broth or water
1 tablespoon light soy sauce
1 teaspoon brown sugar
a few drops sesame oil
2 scallions (spring onion, green onion) cut into 3 - 4 pieces

Cut apart the spareribs. Rinse the fermented black beans thoroughly and then mince. (Not rinsing the beans will make the taste too salty). Mash the beans together with the minced garlic and ginger, and the dark soy sauce. Set aside.

Heat the wok over medium-high to high heat and add 2 tablespoons oil. When the oil is hot, add the spareribs and stir-fry until browned (4 to 5 minutes). Remove.

Add the remaining 1 tablespoon oil, if needed. Add the chopped red chili and the mashed bean mixture. Stir-fry until aromatic.

Add the spareribs back into the wok and mix with the bean mixture. Add the broth. Stir in the soy sauce and sugar. Turn down the heat and braise, covered, until the ribs are tender (about 10 minutes).

Turn off the heat and stir in a few drops of sesame oil. Serve garnished with the scallion.

B-man

[b-man]

Maple Glazed Ribs

Ingrediets:

3 pounds pork baby back ribs
3/4 cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon mustard powder

Place ribs in a large pot, and cover with water. Simmer covered for
about 1 hour. Drain when meat is tender, and place in a shallow dish.

In a small saucepan, combine maple syrup, brown sugar, ketchup,
vinegar, Worcestershire sauce, salt and mustard powder. Bring to a
boil. Pour over ribs, and marinate in the refrigerator for about
2 hours.

Prepare grill for cooking with indirect heat. Remove ribs from
glaze. In a small saucepan, bring marinade to a boil, and cook for
several minutes.

Transfer ribs to grill. Cook over medium heat for about 20 minutes,
or until tender and glazed; baste with marinating liquid, and turn
occasionally.

B-man

[b-man]

Strawberry-Jalapeño Barbecue Ribs

Yield: 6 servings
Estimated total time 90 minutes

Ingredients:

1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon cooking oil
1/2 cup catsup
1/2 cup strawberry preserves or strawberry jam
1/4 cup cider vinegar
1 or 2 jalapeño peppers, seeded and finely chopped
1 tablespoon bottled steak sauce
1 teaspoon chili powder
4 pounds pork loin back ribs
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/8 to 1/4 teaspoon ground red pepper

For sauce, in a small saucepan cook the onion and garlic in hot oil until tender. Stir in the catsup, strawberry preserves or jam, vinegar, jalapeño peppers, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.

Trim fat from ribs. In a small mixing bowl stir together the cumin garlic salt, and red pepper. Sprinkle cumin mixture evenly over both sides of ribs; rub into surface.

Cut ribs into serving-size pieces. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until the ribs are tender. Add more coals as needed. Brush ribs with the sauce occasionally during the last 10 minutes of grilling. Heat the remaining sauce until bubbly; serve with the ribs.

B-man

[b-man]

Barbecue Style Ribs for the slow cooker

Yield:Makes 4 servings.

Ingredients:

3 to 3-1/2 pounds pork country style ribs cut crosswise in half and cut into
2 rib portions
1 cup catsup
1/2 cup finely chopped onion
1/4 cup packed brown sugar
1 T. Worcestershire sauce
1/2 t. chili powder
1/2 t. liquid smoke
1/4 t. garlic powder
1/4 t. bottled hot pepper sauce

Preheat broiler. Place ribs on the unheated rack of a boiler pan. Broil 6" from heat until brown, about 10 minutes, turning once.

Transfer ribs to a 4 quart slow cooker.

In a small bowl, combine catsup, onion, brown sugar, Worcestershire sauce, chili powder, liquid smoke, garlic powder and bottled hot pepper sauce. Pour sauce over ribs. Turn to coat.

Cover; cook on low heat setting for 10 to 12 hours on low or on high heat setting for 5 to 6 hours.

Transfer ribs to a platter. If desired, skim fat from surface of sauce; pour sauce into a medium pan. Simmer sauce until reduced and thickened. Pass sauce with ribs.

B-man

[b-man]

Saucy Texas Ribs

Yield: 6 servings

Ingredients:

3-4 Texas Red Grapefruit, halved
1/2 cup tomato paste
1/2 cup catsup
1 Tbs cornstarch
1/4 tsp liquid hot pepper sauce
12 beef rib bones (about 3 pounds)
2 eggs, lightly beaten
salt
pepper
1 cup fine fresh bread crumbs
pepper
1/4 cup melted butter or margarine

First, prepare catsup; juice enough grapefruit to make 2 cups. Pour
juice into saucepan along with tomato paste, catsup, cornstarch and
hot pepper sauce. Bring to boil, stirring constantly; cook 2 to 3
minutes. Keep warm.

Dip ribs in beaten egg; then roll in seasoned crumbs. Arrange on
foil covered broiler pan. Drizzle butter over ribs.

Broil 4 to 6 inches from heat until crisp and brown (about 10
minutes), turning frequently and basting with drippings.
Serve with warm grapefruit catsup as a dip.

B-man

[b-man]

BBQ COUNTRY RIBS

Ingredients:

1 bottle of your favorite bbq sauce
1 can of chicken broth
salt, pepper, meat tenderizer, seasoned salt…to taste
a drop or two of liquid smoke (optional)
2 pounds country spare ribs

Pour bbq sauce and broth into a large roasting type pan…add seasonings and stir thoroughly. Place ribs into the sauce and coat with sauce. Cover pan with foil and place in 350 degree voen for about an hour( you could put this pan on your grill also at medium heat).

After an hour, remove foil and check to see if the ribs are tender…if not, put the foil back on and cook for another 15-30 minutes.

Once they are tender, remove the foil and some of the sauce…place back in the oven and let the ribs brown a little to your liking.

We have added things like small new potatoes, carrots and celery, etc. to the broth while the ribs cook…tastes great and everything cooks in one pan.

B-man

[b-man]

APRICOT GLAZED SPARERIBS

Ingredients:

4 lbs. ribs or pork loin back ribs, cut in pieces
1/2 c. diced apricots
1/4 c. hot style ketchup
1/4 c. packed brown sugar
3 lg. frozen orange juices, thawed
3 cans water
2 tsp. vinegar
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard

Sprinkle ribs lightly with salt. Place meaty side down in shallow
roasting pan. Bake in 450 degree oven for 30 minutes.

Turn and reduce heat to 350 degrees for 30 minutes more.

Cover and cook apricots in water; mash and combine ingredients. Put on ribs and bake 30 minutes more, brushing often with sauce.

B-man

[b-man]

Hot Drunken Spareribs

Ingredients:

Vegetable oil for frying
2 pounds pork spareribs
4 Tbsp. cornstarch
8 Tbsp. rice wine or sherry
4 Tbsp. curry powder
1 onion, finely chopped
3 cloves garlic
4 tsp. sugar
5 Tbsp. soy sauce
2 small jalepeno peppers, de-seeded and finely chopped
4 Tbsp. sesame seed oil
4 Tbsp. tomato paste

Cut the spareribs into smaller pieces (your butcher at the local grocery store will probably do this for you free of charge).

Mix spareribs together with cornstarch, rice wine or sherry and curry powder. You can marinate the ribs for a couple of hours to make the taste stronger.

Remove ribs from the marinade and deep fry in hot oil for about 3 to 5 minutes. Remove with slotted spoon and drain on paper towels.

Pour out all but just a coating of the oil from the pan/fryer in which you cooked the ribs. Over medium heat, add the onion and garlic and saute for a few minutes. Then add sugar, soy sauce, peppers, sesame seed oil and tomato paste and stir to make a smooth paste. Add the spareribs to the paste, mix well to coat the ribs and then serve.

You can add some more soy sauce and sesame seed oil to increase the amount of sauce. You could also add some of the rice wine or sherry for the same purpose.

B-man

[b-man]

Finger-Licking Honey Spareribs

Yield: 4 servings

Ingredients:

1 cup chili sauce
1/2 cup honey, or more
1/4 cup minced onion
2 Tbs dry red wine, optional
1 Tbs Worcestershire sauce
1 tsp Dijon-style mustard
3 lbs pork spareribs
salt to taste
pepper to taste

Combine the first six ingredients in a small saucepan and bring to
a boil over medium heat, stirring constantly.

Reduce heat and simmer, uncovered, 5 minutes.

Sprinkle spareribs with salt and pepper.

Place on a rack over a roasting pan; cover with foil and bake at
375°F 35 to 45 minutes.

Uncover and brush generously with sauce.

Bake 45 minutes more, brushing with sauce every 15 minutes, until
spareribs are fully cooked and tender. Cut spareribs into serving
portions and serve with remaining sauce.

B-man

[b-man]

Braised Short Ribs

Yield: 8 servings

Ingredients:

3 Tbs olive oil
6 lbs short ribs
2 carrots, diced
2 stalks celery, diced
2 medium onions, diced
1 Tbs tomato paste
3 Tbs all purpose flour
1/2 cup port wine
4 cups Cabernet Sauvignon
1 head garlic, peeled and seperated
4 cups beef stock
2 sprigs rosemary
10 sprigs parsley
8 sprigs thyme
2 bay leaves
kosher salt
ground pepper

Pre-heat oven to 375 degrees.

Tie short ribs together with kitchen string, then salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and add carrots, celery, and onions to pan and cook to a golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.

Return short ribs to the pot, and deglaze with port and red wine.
Cook until liquid is reduced by two-thirds. Bunch rosemary, parsley
thyme, and bay leaves together and tie the bundle with kitchen
string. Add garlic, the tied herbs, and stock. Bring to a boil,
cover, and transfer to oven for 3 hours, until meat is fork-tender.

Transfer short ribs to a platter. Strain sauce through a fine sieve
or cheesecloth into a medium-size saucepan. Reduce sauce over
medium heat until it thickens. Adjust seasoning, spoon sauce over
short ribs, and serve.

B-man

[b-man]

APPLEBEE’S BABY BACK RIBS

Yield: Serves 3.

Ingredients

3 - 1 lb. racks pork baby back ribs cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoon dark brown sugar
3 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

1. Place ribs in a large pot and fill pot with enough water to cover ribs.

2. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.

3. While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.

4. Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.

5. Place boiled ribs, meat side down, on a broiler pan.

6. Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.

7. Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

Note : If you like your ribs falling off the bone, add 1 cup of apple cider vinegar to water before placing ribs to boil.

B-man

[b-man]

Spareribs and Sauerkraut

Amounts can vary according to how many you are cooking for.

Ingredients:

Spareribs (either the flat style or the ‘country’ style): as many as you need for your family
1 lb sauerkraut (either canned, or in plastic bag from meat or deli counter…If you’re making a LOT of spareribs, you will use more)
1 jar of cooked red cabbage
1 onion, chopped
1 apple, chopped (or 1 jar/can of applesauce with or without sugar added - according to your taste or needs)
1/4 C brown sugar
2 t caraway seeds
Additional water or white wine

Put the spareribs into a microwaveable dish with a cover. Add water to cover. Cook on high about 10 or 15 minutes.

Pour off the liquid, and put the ribs into a colander to drain off more of the fat/water.
Wash out the pan (or, if it’s not a pan that can be used in a regular oven, get a clean pan with a cover. You can use aluminum foil to cover)

Preheat oven to 350 degrees.

Drain sauerkraut in a colander and rinse with cold water. Put sauerkraut into the oven dish. Add the jar of red cabbage, the chopped onion, the apple or applesauce, caraway seeds, and brown sugar. Pour white wine over it to almost cover the kraut. Lay ribs on top and cover dish tightly. (You can use heavy aluminum foil) and bake at the 350 degrees for about an hour. You should check after 30 minutes to be sure it hasn’t ‘gone’ dry. If needed, add more wine or water.

B-man

[b-man]

PLUM BARBECUE RIBS SAUCE (BEEF, PORK)

Ingredients:

6 lbs. pork spare ribs, trimmed
and cut into serving pieces
1 sm. onion, sliced and
separated into rings
4 to 6 thin lemon slices
1/2 tsp. salt
1/4 tsp. pepper

SAUCE
1/2 c. finely chopped onion
1/4 c. vegetable oil
4 cloves garlic, minced
2 c. plum jam
1/2 c. honey
1/4 c. red wine vinegar
2 tbsp. ground ginger
1/2 tsp. freshly ground pepper

Heat oven to 350 degrees, arrange ribs, slightly overlapping, in large roasting pan. Sprinkle with onion and lemon slices, salt and pepper. Cover with foil, bake 1 hour and 20 minutes to 1 hour and 30 minutes or until ribs are tender. Set aside.

In 8 cup measure, combine onion, oil and garlic. Cover with plastic wrap. Microwave at high for 3 to 4 minutes or until onion is tender, stirring once or twice.

Grill ribs over medium high heat for 11 to 16 minutes or until deep golden brown, brushing with sauce and turning several times during grilling. Serve ribs with remaining sauce.

B-man

[b-man]

Recipe for Ferrara Country Braised Pork Ribs

When ripe jalapeno chilies are smoked and dried, they become chipotle chilies. Chipotle get even better when preserved in a tomato-vinegar sauce, which then makes them chipotle in adobo. And this is what’s being added to anything that doesn’t move too fast _ from salad dressings and BBQ sauces to brownies and ice cream.

For your own private entertainment, buy your own chipotles. Generally, chipotle in adobo comes in cans and is imported from Mexico. Check ingredients for no chemicals or preservatives. There should be chilies, tomato, vinegar, oil, garlic, salt and pepper. Once opened, transfer to a jar, keep the chilies covered in vinegar and store in the refrigerator for up to six months. One last caution: Chipotle is very hot, so use sparingly.

Ferrara Country Braised Pork Ribs

Serves 6 to 8

5 pounds lean country-style pork spareribs
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 large onion, minced
4 tablespoons minced Italian parsley
2 large bay leaves
2 large cloves garlic
Generous pinch each of ground cloves, cinnamon and allspice
1/8 teaspoon freshly ground black pepper
1 cup dry red wine
28-ounce can whole tomatoes, with their liquid
1/2 cup black Ligurian, Nicoise or Kalamata olives, pitted
2 tablespoons chopped fresh basil leaves

Trim excess fat from the ribs. Heat the oil in a 12-inch saute pan over medium-high. Add the meat so the pieces don’t touch. Sprinkle with salt and pepper. Brown over medium heat to dark and crusty. Repeat if all the pieces didn’t fit. Remove the meat to a platter.

Over medium heat, saute onion and parsley to golden brown, taking care not to burn the brown glaze in the bottom of the pan. Stir in the garlic, bay leaves and spices, along with the meat. Pour in the wine and reduce to practically nothing, scraping up brown bits from the pan’s bottom as it bubbles.

Stir in tomatoes and olives, and bring the mixture to a very slow bubble over low heat. Cover tightly and cook over low heat for 1 hour, or until meat is tender. Taste for seasoning and deep rich flavor. If flavor is thin, simmer uncovered to concentrate flavors, then decide if salt is needed. Skim off any fat. Stir in basil and serve hot.

B-man

[b-man]

Braised Short Ribs with Red Wine Sauce

Although this may seem like a lengthy process, all of the work is done in advance. The end result is a delicious comfort food. I serve garlic mashed potatoes and whatever vegetable is fresh at the time.

Ingredients:

3 lbs boneless short ribs
2 (14.5 ounces) cans diced tomatoes
6 carrots, chopped
6 celery ribs, chopped
2 large onions, chopped
1 bunch Italian parsley
4 cloves garlic, chopped
1 teaspoon black peppercorns, whole
1 teaspoon dried marjoram
2 bay leaves
1 (750 ml) bottle red wine
4 cups water

Yield: 4 servings
4 hours 45 minutes total (approx.) 15 mins prep

Preheat oven to 500F.

Line a large baking sheet with foil.
Generously season ribs and arrange in a single layer on baking sheet.
Roast until brown, about 25 minutes.

Reduce temperature to 325^F.
Place ribs in a large heavy oven-proof pot.
Add tomatoes with juice, and next 8 ingredients.
Add wine and enough water to cover.
Tightly cover pot and cook in oven until meat is very tender, about 2 hours and 40 minutes.

Cool and refrigerate overnight.

Remove any fat from surface and transfer ribs to a 13x9x2 inch baking pan. Strain liquid and return ot pot. Boil until liquid has reduced to 1 cup, skimming any foam that appears, about 50 minutes.
Season to taste.

Preheat oven to 325F.
Pour sauce over ribs.
Cover pan with foil and bake until ribs are heated through, about 25 minutes.
Transfer ribs to a serving platter and spoon sauce over.
Serve.

B-man