Annas Bbq Ribs 2 Recipes

BARBECUED RIBS

Steps:

• Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
• Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
• Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
• Serve with extra barbecue sauce on the side.

EASY 3-2-1 BBQ RIBS

Steps:

• Set up your smoker for indirect cooking. Set it up so your ribs will not be placed directly above the embers or fire of your BBQ smoker. Add your choice of hardwood to coals, e.g. apple wood. Allow the smoker to heat up to our target temperature of 225°F.
• Remove the membrane from the back side of the ribs
• Apply BBQ rub to both sides of the ribs. Work into every area of the ribs that you can. Apply generously.
• With your smoke fully heated up and at 225°F, transfer the ribs to the smoker in the indirect zone. Close the lid and leave to smoke for 3 hours.
• Transfer ribs to aluminum foil placed upon cooking surface. Create a pouch with the ribs in. Apply the brown sugar across the top side of the ribs, and place the bits of butter on top. Sprinkle the apple juice/cider over. Tightly fold and crimp the aluminum foil to create an airtight pouch.
• Transfer rib pouch back to the smoker and continue to cook at 225°F. Let the ribs cook for a further 2 hours.
• Remove the rib pouch from the grill and transfer to cooking surface. Carefully open pouch and allow steam to escape. Remove ribs and discard pouch and liquid contents.
• Use a brush to apply BBQ sauce liberally across the ribs, on both sides. Close lid and continue to smoke at 225°F for a final hour, or until BBQ sauce has set.

QUINCY JONES' THRILLER RIBS

Steps:

• In a cup, combine Spike and Ac'cent seasonings, and black pepper.
• Sprinkle 1/4 teaspoon seasoning mixture on each side of the rib racks.
• In a small bowl, combine the minced garlic, jalapeno peppers and remaining seasoning mixture.
• Rub the garlic mixture on the top and bottom of the ribs.
• Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs.
• Spread a layer of onions and bell peppers on top of the foil.
• Place 2 rib racks, side by side, on the vegetables.
• Continue to layer the onions and peppers and the ribs.
• Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.
• Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes.
• Preheat the oven to 400.
• Before placing the ribs in the oven, reduce the temperature to 300.
• Bake the foil-wrapped ribs for 6 to 8 hours.
• Remove the ribs.
• Spoon off the fat from the liquid in the pan and discard, reserving the pan juices.
• Cut each rack into three sections and serve with the vegetables and pan juices.
• *NoteSpike seasoning is a special blend of 38 herbs, vegetables and exotic spices, combined with a bit of salt.
• It can be found in most major grocery stores with spices or salt.

BBQ RIBS ON THE GRILL

Steps:

• Preheat grill for low heat.
• Cut ribs in half and season with steak seasoning. Place ribs, bone-side down, in a foil pan; add water. Cover pan with a sheet of aluminum foil.
• Cook ribs on the preheated grill, adding water every hour if liquid has evaporated, 1 1/2 to 2 1/2 hours. Add barbeque sauce to ribs and continue cooking for 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

SIMPLE BBQ RIBS

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).

AUNT ANN'S BEST OVEN ROASTED RIBS

Steps:

• Adjust oven rack to upper-middle position, and preheat oven to 250.
• Mix sugar, paprika, pepper, garlic powder and salt in a small bowl.
• If using liquid smoke, mix mustard and liquid smoke in a small bowl.
• Brush both sides of each slab with mustard, then sprinkle both sides with the dry rub.
• If using just mustard, brush directly on each slab, then sprinkle both sides with the dry rub.
• ***Line a lg. jelly roll pan or other shallow roasting pan with a sheet of heavy-duty aluminum foil.
• Place the pan on the oven floor (if oven is gas), or bottom oven rack (if oven is electric), making sure the foil covers the entire oven level.
• Roast ribs until fork-tender- 2-3 hours for spare ribs, and 1 1/2-2 hours for baby-back ribs.
• Remove foil-lined pan from oven, and pour off fat. Transfer ribs to foil-lined pan, meat side down. Turn on broiler. Brush ribs with 1/2 the Ah-So Chinese Style Sauce.
• Put pan under broiler until glaze bubbles vigorously. Remove pan, turn the ribs, brush with the remaining sauce, and return to the.
• broiler until glaze bubbles vigorously. Be careful, because they can burn.
• Let stand 5-10 minutes.
• Cut into individual servings, and serve.
• ***Note: My Aunt Ann makes these directly on the racks in her self-cleaning oven, and just put aluminum foil on the bottom rack to catch everything. Once the ribs are made she just soaks the racks to clean, and turns on the automatic cleaning system for her oven.