ADAM'S RIBS
Different, unusual way to prepare ribs. The soda pop tenderizes the meat. Untried recipe but they sound so good I just had to post them!
Provided by JoAnn
Categories Pork
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place ribs in large stock pot and pour Dr. Pepper over ribs to cover.
- Add garlic, liquid smoke and onion.
- Bring to a boil, lower to simmer and cook until ribs are tender.
- Place ribs in baking pan and pour BBQ sauce over ribs.
- Bake at 350 degrees for about 30 to 45 minutes.
- Or they can be put on BBQ grill.
Nutrition Facts : Calories 504.4, Fat 30.3, SaturatedFat 6.1, Cholesterol 189.4, Sodium 163.4, Carbohydrate 4.7, Fiber 0.7, Sugar 1.6, Protein 50.2
ADAM'S RIBS
I don't remember where I found this recipe but it was somewhere out there in cyberspace about 5 or 6 years ago. It has been a family favorite ever since I first made it. I have made few changes to it over the years. Once in awhile I add grilled peach halves to it as a side dish and a peach/mango chutney for a summertime dish....
Provided by Stephanie Morris
Categories Ribs
Time 2h10m
Number Of Ingredients 6
Steps:
- 1. Place ribs in large stock pot and pour Dr. Pepper over ribs to cover
- 2. Add garlic, liquid smoke and onion
- 3. Bring to a boil, lower to simmer and cook until ribs are tender.(This could take an hour to an hour and 15 minutes)
- 4. Place ribs in baking pan and pour BBQ sauce over ribs
- 5. Bake at 350 degrees for about 30 to 45 minutes
- 6. You can grill them instead of baking if you choose!
ADAM'S RIB: BEEF AND PORK RIBS
There is a biblical reference to "Adam's Rib"; I just thought that would be a catchy name for this dish. Here, I've created two wet rubs; New Mexican with chipotle and other classic Latin seasonings. And a Korean-spiced wet rub of low sodium soy sauce, ginger and red pepper flakes. This recipe is similar to what I use in my restaurant where I sear the ribs in a saute' pan, then flambe' with sake for the pork and tequila for the beef before putting the whole pan in a 400 degree oven. (That trick can be dangerous so please stick to the recipe below) Two continents: One dish! Tip: For added tenderness, marinate ribs for up to 10 hours. Bake (Roast) covered in foil at 300 degrees for 30 minutes and then uncovered for an additional 30 minutes to brown. Beorn Hockenhull is the executive chef at DrinkTapasBar in Pomona, CA.
Provided by Chef Beorn Hockenhu
Categories Pork
Time 1h
Yield 16 Ribs, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat ovent to 400 degrees. Using two gallon size ziplock baggies, Use one for pork, and the other, for beef.
- Rub both the pork and the beef generously with salt, pepper, garlic and onion.
- For the pork: Add Chinese five spice, soy sauce, red pepper flakes,agave nectar, ginger and Sake. Marinate for 10 minutes in your refridgerator.
- For the beef: Combine pureed chipotle adobo sauce, brown sugar, cumin and the beer. Allow to marinate for 10 minutes in the fridge.
- On a parchment-lined sheetpan lay the ribs down, equally spaced. Pour remaining marinade over the ribs.
- Use two sheetpans if necessary or roast in two batches.
- Upon placing ribs in oven and closing the door. Reduce the temperature to 350 degrees. Roast for 30 minutes.
Nutrition Facts : Calories 1406.3, Fat 94.6, SaturatedFat 36.6, Cholesterol 278.9, Sodium 6533.1, Carbohydrate 47.6, Fiber 7, Sugar 18.6, Protein 74.4
ADAM PERRY LANG'S SWEET AND STICKY KANSAS-CITY STYLE RIBS
Provided by Food Network
Yield Serves 6
Number Of Ingredients 38
Steps:
- Rub each rack of ribs all over with 2 tablespoons of the barbecue marinade and refrigerate overnight.
- Bring ribs to room temperature and sprinkle each with 1 tablespoon of the dry rub.
- Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225 degrees, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225 degrees. Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender. Maintain the temperature at 225 degrees by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add water to the drip pan when half of it is evaporated. After 1 1/2 hours, spray the baby back ribs with the Cider Mop spray and rotate them on the grill; repeat spraying every 45 minutes.
- Remove the drip pan and spread the coals in an even layer. Replenish with fresh coals to make a medium-hot fire. Dilute the Sweet and Sticky Barbecue Sauce with 1/2 cup water. Brush sauce over ribs and cook for 30 minutes, turning often. Repeat brushing 4 or 5 times to build a sticky glaze. Transfer the ribs to a carving board and let rest for 10 minutes. Cut between each rib and serve. (If you would like to prepare them ahead, the glazed ribs can be refrigerated overnight. Serve cold or reheat in a 325 degrees oven.)
- In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water. The marinade can be refrigerated for up to 1 week.
- In a small bowl, whisk together all of the ingredients. The dry rub can be refrigerated or frozen for up to 6 months.
- In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate. The mop spray can be refrigerated for up to 1 week.
- Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
- Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt. The barbecue sauce can be refrigerated for up to 2 weeks.
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
ADAM'S DRY RUB RIBS - LOW CARB
These are delicious, foolproof and easy - the recipe is flexible in terms of time. Most of the work is done slow-cooking the ribs in the oven - they're just finished on the barbecue or under the broiler. If it looks familiar, the rub has been posted as a smoked Spanish paprika dry rub - it's our favorite. Go ahead, put the ribs in the oven and let them cook while you go to the movies - how easy is that?
Provided by One Happy Woman
Categories Pork
Time 20h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the ribs for 5 minutes in water flavored with garlic salt.
- Drain and cut the rib racks into four sections and cover with the rub.
- Place the ribs in a foil-lined shallow dish and pour the vinegar into the bottom of the pan.
- Cover the pan securely with foil and bake, sealed in the foil, at 275 degrees for 2-3 hours (you may adjust the temperature and baking time to suit your needs - if you need more time just lower the temperature).
- When ribs are tender and bones start to loosen, grill them over medium-low flame.
- We like them without sauce - this is a terrific rub for ribs and needs nothing else.
Nutrition Facts : Calories 24.7, Fat 0.6, SaturatedFat 0.2, Sodium 4.8, Carbohydrate 5.2, Fiber 2.1, Sugar 0.3, Protein 1
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ADAMS' RIBS - THE DAILY MEAL
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4.3/5 Estimated Reading Time 1 min
- Combine all of the ingredients in a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium, and simmer for 1 hour.
- Light one side of the grill, heating to 300-350 degrees on medium heat; leave the other side unlit. Arrange the ribs over the unlit side, and grill, covered with the grill lid, for 2-3 hours, turning and basting with the basting sauce every hour. (The longer the ribs cook, the more tender they will be.)
- Increase the heat to 350-400 degrees on medium-high heat. Grill, covered with the grill lid, 1 more hour, basting with the basting sauce every 10 minutes.
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