Barbecue Ribs Nuwave Ovenflavorwave Recipes

BARBECUE RIBS - NUWAVE OVEN/FLAVORWAVE

Steps:

• Cut spareribs into serving size portions, place it on 1" rack, and bake on HI for 6 minute per side.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chili sauce, garlic, mustard, and pepper.
• Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Place ribs on 4" rack, and cook for 5~6 minutes per side.

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

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.

OVEN BAKED BBQ RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
• Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
• Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
• Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

RBS NUWAVE PRO PLUS BONELESS COUNTRY STYLE RIBS

Steps:

• Mix spices and sugar together to make a dry rub. Rub into ribs on both sides.
• Place ribs in a Zip Lock bag and refrigerate for 8 hours or over night.
• Line bottom pan of oven with Aluminium foil.
• Line rack with aluminium foil and cut drain slots with a sharp knife.
• Place ribs on 1 inch rack and cook on high for 18 minutes.
• Turn ribs over and cook 18 minutes more, or until internal temperature is 160 Deg.
• Serve with your favorite warmed BBQ Sauce.

ENCHILADA CASSEROLE - NUWAVE OVEN/FLAVORWAVE

Steps:

• Brown meat with onion and seasonings. Drain grease.
• Layer each tortilla with beans, meat, spoonful of sauce, a couple olives and cheese.
• Roll tortillas and lay seam side down on liner pan.
• Pour Remaining sauce and olives on top. Bake 25-30 minutes.
• Place remaining cheese on top the last 2 minutes.