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

[RSNChef]

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