BB KINGS BBQ RIB RECIPE
I got this one, like so many others out of a book titled "Top Secret Recipes". The book suggests that you serve with coleslaw and corn on the cob.
Provided by Dona Mullins
Categories Other Main Dishes
Time 9h
Number Of Ingredients 17
Steps:
- 1. Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
- 2. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.
- 3. Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce.
B. B. KING'S RESTAURANT BARBEQUED RIBS
Make and share this B. B. King's Restaurant Barbequed Ribs recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 7h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rub ribs well with some of the dry spice rub and refrigerate, covered for 4-6 hours.
- In a saucepan, combine tomato sauce, tomato, sugar, worcestershire sauce, onion, soy sauce, water and 1/2 cup dry spice rub and cook over very low heat for 3 hours (yes, 3 hours).
- Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3-5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.
BB KING'S BBQ RIBS - COPYCAT
Make and share this Bb King's BBQ Ribs - Copycat recipe from Food.com.
Provided by mariposa13
Categories Meat
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To make the dry spice rub: In a jar combine all ingredients well and store in a dry place, covered, until ready to use.
- Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
- In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.
- Preheat a grill or smoker over low heat until hot.
- Add ribs and cook, covered, for 3 to 5 hours.
- Brush with sauce during last minutes of cooking.
- Serve with remaining sauce, coleslaw, and corn.
COPYCAT CHILI'S INSTANT POT BABY BACK RIBS RECIPE BY TASTY
Juicy, tender ribs in less than 30 minutes? It sounds impossible, but with the help of a pressure cooker, you'll have perfect, fall-of-the-bone ribs in no time. We replicated the flavors of Chili's famous ribs by incorporating liquid smoke in the cooking process. We also created a cheater's BBQ sauce by upgrading good-quality store-bought BBQ sauce with chipotle in adobo, orange juice, and chili powder.
Provided by Katie Aubin
Categories Dinner
Time 40m
Yield 1 serving
Number Of Ingredients 16
Steps:
- Make the ribs: In a small bowl, combine the salt, black pepper, chili powder, cayenne, garlic powder, onion powder, sugar, and white pepper. Whisk to combine.
- Season both sides of the baby back ribs with some of the dry rub, reserving the rest for another use.
- Add the water, liquid smoke, and apple cider vinegar to the basin of an Instant Pot. Place the rack insert in the bottom and set the ribs on the rack on their sides, spiraling around the inside of the pot.
- Close the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 25 minutes. When the timer goes off, turn the machine to venting to release the pressure.
- Meanwhile, make the barbecue sauce: In a medium bowl, stir together the barbecue sauce, chipotle in adobo, chili powder and orange juice. Set aside.
- When the ribs have about 10 minutes of cook time left, arrange an oven rack in the upper third of the oven and turn the broiler to high. Line a baking sheet with foil.
- Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
- Broil the ribs for 2-4 minutes, until the sauce begins to caramelize.
- Enjoy!
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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