CAROLINA STYLE RIBS
Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.
Provided by Steve Watson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 4h30m
Yield 10
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
- Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.
Nutrition Facts : Calories 750 calories, Carbohydrate 24 g, Cholesterol 192.4 mg, Fat 50.5 g, Fiber 2.2 g, Protein 48.8 g, SaturatedFat 17.8 g, Sodium 3406.2 mg, Sugar 16.1 g
BAKED BABY BACK RIBS
Even a barbeque purist cannot scoff at these foil-wrapped, baked and glazed baby back ribs. They're satisfyingly sweet, savory, smoky and flavorful. The meat falls off the bones! Baking in foil also reduces the amount of clean up. You'll be busy enjoying these ribs -- who has time for dishes?
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
- Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
- In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
- Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
- Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
- While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
- Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.
SMOKED RIBS WITH CAROLINA-STYLE BBQ SAUCE
Provided by Bobby Flay
Time 19h15m
Yield 4 servings
Number Of Ingredients 35
Steps:
- For the rub:
- Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
- In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
- Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
- Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
- For the BBQ Sauce:
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
- Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.
CAROLINA BARBECUED BABY BACK RIBS
These tasty ribs are easy to prepare, and make an attractive presentation with their shiny dark mahogany finish. Ask your butcher to cut the ribs in half, lengthwise, for more easily handled portions. Serve with a colorful fresh fruit salad topped with my creamy orange fruit salad dressing, "Recipe # 242306" and fresh corn on the cob, for a meal that will impress your guests. The recipe calls for 2 racks of baby backs.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
- In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
- Using your fingers, rub the mixture over both sides of the ribs.
- Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
- To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
- Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
- Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
- Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
- Refrigerate the sauce.
- Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
- Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
- To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.
Nutrition Facts : Calories 1748.5, Fat 114.2, SaturatedFat 40.6, Cholesterol 367.4, Sodium 3839.1, Carbohydrate 100.4, Fiber 3.5, Sugar 87.2, Protein 80.6
SOUTH CAROLINA-STYLE RIBS
This recipe makes some of the best country-style pork ribs you'll ever eat, especially when cooked on a grill. We use the same sauce on barbecued chicken, too. -Karen Conklin, Supply, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Cover and bake at 325° for 1-1/2 to 2 hours or until tender; drain., Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for about 30 minutes or until slightly reduced., Brush sauce over ribs. Bake, uncovered, for 30-45 minutes longer or until ribs are glazed, basting occasionally.
Nutrition Facts :
VINEGAR BRINED BABY BACK RIBS
Provided by Guy Fieri
Categories main-dish
Time 4h12m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat an indoor or outdoor grill to high.
- Preheat the oven to 400 degrees F.
- In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.
- Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
- In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
- Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.
- In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week.
THE BEST BABY BACK RIBS
This is the very best recipe for ribs that I have ever had. The sauce is a very wonderful compliment to these tender, fall off the bone ribs. Everyone that has them wants the recipe. Don't let all the ingredients fool you. It is very easy to make. These are sure to be a big hit!
Provided by Kitty 2
Categories Pork
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place ribs bone side down in a large roasting pan on a rack (if you have one, you don't have to use rack)
- Combine garlic powder, seasoning salt, and pepper. Sprinkle over the ribs. Top with sliced onions. Cover tightly and bake at 350 for 2 1/2 hours.
- In a bowl, combine the remaining ingredients and this is your sauce.
- Remove ribs from pan, remove onions and discard, and drain fat. Put ribs back in pan and brush ribs liberally with sauce. Cover and bake 25 minutes longer. Uncover and cook 5 more minutes. Serve with remaining sauce.
- You can reduce the amount of ribs if you are cooking for a smaller group. I usually use 2 racks to serve 4.
BABY BACK RIBS
These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.
Provided by KHEFFN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 10h30m
Yield 4
Number Of Ingredients 2
Steps:
- Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Nutrition Facts : Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g
BAKED BBQ BABY BACK RIBS
If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
- Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
- Generously apply coating of dry rub to all sides of rib rack.
- With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
- Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
- Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
- Cut rack into individual rib segments and serve with more barbeque sauce.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
More about "baby back ribs with carolina baste recipes"
SOUTH CAROLINA MUSTARD BARBECUED BABY BACK RIBS
From wildflourskitchen.com
4.5/5 (24)Estimated Reading Time 6 minsServings 1
- In medium-small bowl, mix together well the Dry Rub ingredients. Place a large sheet of foil, several inches longer than the ribs at each end, onto working surface dull side-up. Spray center with non stick spray. Place ribs, meat side-up, onto foil. Coat, pressing on, a little over half of the dry rub coating well. Turn ribs over, making sure they are in the center, and coat bone side with rest of rub. Bring long-edged sides of foil up to meet and carefully roll down to meet the top of the ribs. Fold ends of foil inward like an envelope and roll up. It should be a nice closed package touching the meat. Just be careful not to tear the foil. You want it sealed closed.
- Place rib package onto foil-lined baking sheet folded side-up (meat side-down). Let rest and preheat oven, or place into fridge to marinate up to two days.
CAROLINA-STYLE BARBECUE RIBS • LOU'S KITCHEN CORNER
From louskitchencorner.freybors.com
Category Main Course, SnackTotal Time 3 hrs 15 minsEstimated Reading Time 4 mins
- Mix together the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don’t have racks, that’s fine).Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. (f your roasting tins are on different shelves, swap them over halfway through the cooking time). Once cooked, remove and drain the cooking liquid.
- To make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
- Heat an outdoor barbecue. Use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time
SOUTH CAROLINA RIBS WITH MUSTARD BBQ SAUCE | KEVIN IS …
From keviniscooking.com
COLMAN'S MUSTARD SMOKED BABY BACK RIBS - SIP AND …
From sipandfeast.com
OVEN-BAKED BABY BACK RIBS RECIPE - SOUTHERN LIVING
From southernliving.com
HOW TO MAKE EASY CAROLINA RIBS WITH VINEGAR BASED BBQ …
From compassandfork.com
BABY BACK RIBS WITH CAROLINA BASTE RECIPE | NEW IDEA …
From newideafood.com.au
KENNY GILBERT’S WASABI, HONEY, AND SOY-GLAZED BABY BACK RIBS
From gardenandgun.com
SMOKY BABY BACK OVEN RIBS RECIPE BY TASTY
From rufocu.qapro.dynu.com
BABY BACK RIBS WITH CAROLINA BASTE RECIPE - FOODGURUUSA.COM
From foodguruusa.com
TRAEGER RIBS
From traeger.com
BEST SMOKY BARBECUE RIBS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BEST BABY BACK RIBS WITH CAROLINA BASTE RECIPES
From alicerecipes.com
THE BEST RIBS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
OVEN-BAKED BABY BACK RIBS | THE SEASONED MOM
From theseasonedmom.com
BABY BACK RIBS WITH CAROLINA BASTE RECIPE | NEW IDEA FOOD
From newideafood.com.au
BABY-BACK RIBS WITH HONEY-MUSTARD GLAZE RECIPE - REAL SIMPLE
From realsimple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love