Bbq Ginger Ale Pork Ribs Recipe 435 Recipes

GINGER BEER-MARINATED BABY BACK RIBS

Steps:

• Combine the ginger beer, soy sauce, Worcestershire, garlic, ginger and lime zest and juice in a large resealable plastic bag. Add the ribs and tightly seal the top. Put in a bowl or baking sheet and refrigerate for 2 hours and up to overnight.
• Preheat the oven to 275 degrees F.
• Remove the ribs from the marinade and reserve 3 cups. Pat the ribs dry and place each rack on a double layer of heavy-duty foil. Sprinkle each with 1/2 teaspoon salt and a generous amount of black pepper. Tightly wrap each rack in the foil and put on a baking sheet. Bake until the ribs are tender and falling off the bone, about 2 hours.
• Meanwhile, bring the reserved marinade to a boil in a medium saucepan over medium-high heat. Simmer until reduced to 1 cup, about 20 minutes. Strain the liquid and return it to the saucepan. Whisk in the ketchup and a generous amount of black pepper. Bring to a simmer over medium-high heat and simmer, whisking frequently, until slightly thickened, about 5 minutes.
• Line a second baking sheet with foil and turn the oven to broil. Carefully remove the racks from the foil and transfer to the prepared baking sheet. Brush the ribs all over with the barbecue sauce. Broil until the sauce is caramelized, dark and slightly sticky, 3 to 5 minutes. Serve with lime wedges and habanero hot sauce.

BBQ GINGER ALE PORK RIBS RECIPE - (4.3/5)

Steps:

• you can bring ribs to a boil for 30 minutes, skimming often or you can just put them directly into oven preheat oven to 300-325 mix all the ingredients and smear oveer the ribs, baste every 15 minutes and turn the ribs over and reapply sauce

GLAZED PORK BELLY WITH GINGER BARBECUE SAUCE

Steps:

• Make the pork: Mix 2 teaspoons salt and the brown sugar in a bowl. Rub the pork with the brown sugar mixture. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.
• Make the sauce: Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger and red pepper flakes and cook, stirring, 2 more minutes. Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool 15 minutes, then transfer to a blender and puree until smooth. Set aside about one-quarter of the sauce for serving.
• Remove the pork belly from the refrigerator about 30 minutes before grilling. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Place a drip pan under the grates on the cooler side of the grill.
• Brush the grill grates with vegetable oil. Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork-tender but not falling apart, 2 hours, 30 minutes to 3 hours, brushing with the sauce occasionally during the last hour of cooking. Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until glazed and lightly charred, about 5 more minutes. Transfer to a cutting board and let rest 20 minutes. Slice the pork belly and serve with the cornbread and reserved sauce.

GRILLED PORK SPARERIBS WITH SODA BOTTLE BARBECUE SAUCE

Steps:

• Mix salt, brown sugar, black pepper, granulated garlic, paprika, and cayenne in a small bowl.
• Place spareribs on a rimmed baking sheet; pat dry with paper towels. Using a paring knife, remove silver skin from underside. (It should come off in a single sheet; start to separate it with the tip of your knife, then pull away with your hand. Removing the silver skin allows the dry rub and barbecue sauce to penetrate the meat; if you purchased ribs from a butcher, the silver skin may have already been removed.) Sprinkle dry rub all over ribs, patting to adhere. Using your hands, spread a thin layer of barbecue sauce all over ribs. Wrap in foil and chill at least 2 hours and up to 1 day.
• Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Strive to maintain a grill temperature between 280°F and 300°F. Place foil-wrapped ribs, bone side up, on grate over indirect heat. Cover and grill 30 minutes. Uncover grill and turn ribs over. Cover and grill until a meat thermometer inserted into the thickest part of ribs registers 145°F-160°F (peel back foil as needed to check), 20-30 minutes.
• Unwrap ribs and brush on both sides with more barbecue sauce. Grill, bone side up, uncovered, until sauce darkens and meat very tender and falling off the bones, 10-12 minutes. Using large tongs, carefully transfer ribs to a cutting board. Let rest 5-7 minutes before cutting between bones into individual ribs.
• Serve ribs with remaining barbecue sauce on the side.

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.

BEST EVER RIBS

Steps:

• Place ribs (bone side down) in shallow baking pan.
• Add ginger ale until ribs are completely submerged.
• Place onions directly onto ribs (3-4 slices per rack).
• Cover pan with aluminium foil and bake @ 300 degrees for 3 hours.
• Remove from oven, keep covered and let cool to room temperature.
• Place ribs onto medium high grill, and baste with your favourite bbq sauce.
• Only gill ribs bone side down, don't turn over. the ribs will be so tender they will fall apart.