Ribs & BBQ Sauce Recipes

[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
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

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

Place the rind inside the food processor and process 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 spots of charred sauce (be sure to watch them so they do not burn).

Serve with left over sauce on the side

B-man