DEEP SOUTH BARBECUE RIBS
This just might be the best BBQ ribs recipe for summer out there.
Provided by Southern Living Test Kitchen
Time 3h30m
Yield Serves 6
Number Of Ingredients 20
Steps:
- Combine all ingredients in a medium bowl or large zip-top plastic bag. (You will have about 1 ¼ cups dry rub.)
- Preheat oven to 350°F. Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each slab by slicing into it and pulling it off with a paper towel.
- Divide Southern Barbecue Dry Rub evenly between slabs, rubbing on both sides of each. Press gently to adhere. Place slabs, meaty side up, on a wire rack on an aluminum foil-lined baking sheet, and let stand at room temperature 30 minutes.
- Bake in preheated oven until meat begins to pull away from bones but is not yet tender, about 1 hour and 30 minutes.
- While the ribs are baking, make the Melting Pot BBQ Sauce. Heat a large (12-inch) cast-iron skillet over medium-high. Add tomatoes, and cook, stirring often, until skins begin to split and char, 5 to 7 minutes. Add onions and garlic, and cook, stirring often, 5 minutes. Add butter to pan, and cook until melted, about 1 minute. Add brown sugar; stir until combined. Cook, without stirring, until edges start to caramelize, 2 to 3 minutes. Stir in vinegar, mustard, Worcestershire, salt, and pepper; reduce heat to medium-low, and cook until tomatoes completely break down and mixture is slightly thickened, about 45 minutes.
- Remove from heat, and carefully transfer to a blender. Remove center piece of blender lid (to allow steam to escape); process on high until almost smooth, about 1 minute, stopping to scrape down sides as needed. Cool completely, about 30 minutes. (You will have about 1 quart of sauce.)
- After the initial 1 hour and 30 minutes in the oven, increase oven temperature to 450°F. (Do not remove ribs from oven.) Brush both sides of ribs with 1 cup Melting Pot BBQ Sauce. Bake until ribs are very tender and caramelized, 35 to 45 minutes, brushing with another cup barbecue sauce halfway through baking. Remove from oven, and let stand at least 10 minutes. Serve with remaining 2 cups barbecue sauce.
FIVE-SPICE SHORT RIBS
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
- Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
- Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.
Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 55 grams, Carbohydrate 14 grams, Fat 112 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 49 grams, Sodium 1213 milligrams, Sugar 6 grams, TransFat 0 grams
"515" SOUTHERN-STYLE ST. LOUIS RIBS
Cayenne pepper supplies the heat; brown sugar and honey impart a sweet counterbalance in these tender, southern-style grilled ribs.
Provided by Smithfield®
Categories Smithfield®
Time 5h20m
Yield 6
Number Of Ingredients 15
Steps:
- About one hour before smoking, make the dry rub. Combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 250 degrees F. to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Meanwhile, to make the sauce, combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
- Continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.
- Brush ribs with sauce; continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
- Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.
Nutrition Facts : Calories 820.3 calories, Carbohydrate 45.9 g, Cholesterol 183.6 mg, Fat 54 g, Fiber 1.4 g, Protein 37.7 g, SaturatedFat 19.9 g, Sodium 1584.8 mg, Sugar 42.5 g
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