SIMPLE BBQ RIBS
Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh.
Provided by LLOYD RUSHING
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h
Yield 4
Number Of Ingredients 5
Steps:
- Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Nutrition Facts : Calories 440.5 calories, Carbohydrate 24.5 g, Cholesterol 127.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 33.3 g, SaturatedFat 7.8 g, Sodium 4260.3 mg, Sugar 16.8 g
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
ALL-PURPOSE BARBECUE RIBS
Many smoked ribs recipes have you remove the membrane from the underside of the ribs before cooking them. I don't see the point, unless you're entering your ribs in a barbecue competition: it's a pain in the ass to remove and there's usually very little meat on that side of the ribs, plus I like the extra structure that the membrane gives the rack, which makes it easier to move it around.
Provided by Joe Carroll
Categories Kid-Friendly Meat Spring Summer Grill/Barbecue Small Plates
Yield Makes 4-6 servings
Number Of Ingredients 3
Steps:
- Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub). If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.
- Preheat a smoker to 225°F or set up a grill for smoking. Soak wood chips, if using.
- Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200°F and 225°F, replenishing the charcoal and wood chunks or chips as needed.
- For St. Louis-style pork spareribs:
- After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-7 hours.
- For lamb spareribs:
- After about 2 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 150°F, the ribs are ready. Total cooking time should take 3-5 hours.
- For beef short ribs:
- After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-6 hours.
- Using tongs or a pair of heavy rubber gloves, transfer the racks to a cutting board and let rest for 10 minutes before cutting them into individual ribs and serving, with Vinegar Sauce on the side, if desired.
BARBECUE RIBS
This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.
Provided by SEEsign
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
- In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
- Preheat grill for medium heat. Position grate four inches above heat source.
- Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB
You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.
Provided by Chef John
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
- For an all-purpose steak rub, mix all ingredients except the brown sugar.
- Store in an airtight container until needed.
Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g
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35 PORK AND BEEF RIBS RECIPES FOR SUMMERTIME (OR ANYTIME)
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Estimated Reading Time 5 mins
- Instant Pot Sticky Hoisin Baby Back Ribs. Cooking ribs under pressure means they get incredibly tender without falling apart or shredding—in a fraction of the time as braising and with no attention needed.
- All-Purpose Barbecue Ribs. Consider this your go-to smoked ribs recipe, whether you're cooking pork spareribs, lamb spareribs, or beef short ribs. Get This Recipe.
- Grilled Chile-Lemongrass Short Ribs with Pickled Daikon. If you've ever had kalbi at a Korean barbecue restaurant, you've had grilled flanken-style short ribs.
- Grilled Pork Ribs with Gochujang Barbecue Sauce. These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want—heat, sweetness, and palate-gripping acid—but with extra tang.
- Grilled Short Ribs and Lettuces with Mustard-Orange Dressing. You should be grilling flanken-style short ribs this summer: They’re an affordable, quick-cooking weeknight dinner option.
- Sweet-and-Spicy Ribs. So they don't shred when grilled, these pork ribs are precooked until they're tender but not yet falling off the bone. Get This Recipe.
- Grilled Short Ribs with Lemon and Parsley. Fresh orange and lime juice balance out the smokiness of these grilled ribs. Get This Recipe.
- Baby Back Ribs with Tamarind Glaze. A tamarind glaze gives these grilled ribs an intoxicatingly sweet, spicy, and sour flavor. Get This Recipe.
- Classic Barbecue Pork Ribs with Smoky Bacon Barbecue Sauce. You'll have leftover barbecue sauce, which isn't a bad thing. Use it to reheat leftover ribs or as a sauce for grilled chicken.
- Coconut-Marinated Short Rib Kebabs with Peanut-Chile Oil. Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.
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