Bbq Ribs Roaster Style Recipes

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OVEN-ROASTED RIBS WITH BARBECUE SAUCE



Oven-Roasted Ribs with Barbecue Sauce image

This delicious recipe for Oven-Roasted Ribs is from Martha Stewart Living, May 2005.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

4 racks (about 8 pounds) Saint Louis style pork ribs, or baby back ribs, or spareribs, rinsed well and patted dry
1/4 cup packed dark-brown sugar
1/4 cup paprika
4 1/2 teaspoons coarse salt
1 tablespoon unsweetened cocoa powder
2 teaspoons cayenne pepper
1 teaspoon ground cumin
Down-Home Barbecue Sauce

Steps:

  • Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
  • Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.
  • Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)
  • Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.
  • Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.

BARBECUE RIBS



Barbecue ribs image

Provided by Christina Mackenzie

Categories     Mains     Jamie Magazine     Pork     Alfresco     Father's day     BBQ food

Time 1h45m

Yield 4-6

Number Of Ingredients 12

olive oil
2 racks of higher-welfare pork loin back ribs (about 1.6kg)
MARINADE
1 fresh red chilli
1 thumb-sized piece of ginger
2 cloves of garlic
150 ml unsweetened apple juice
100 ml white wine vinegar
2 heaped tablespoons tomato ketchup
1 tablespoon Dijon mustard
100 ml low-salt soy sauce
100 g soft brown sugar

Steps:

  • Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
  • Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
  • Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
  • Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
  • Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
  • Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
  • Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
  • Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

Nutrition Facts : Calories 737 calories, Fat 50.4 g fat, SaturatedFat 17.9 g saturated fat, Protein 54.1 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 15.2 g sugar, Sodium 2.3 g salt, Fiber 0 g fibre

OVEN BAKED BBQ RIBS



Oven Baked BBQ Ribs image

Yummy oven baked BBQ ribs.

Provided by VICKYDEE

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 3h30m

Yield 6

Number Of Ingredients 9

2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
¼ cup Worcestershire sauce
½ cup white vinegar
½ cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs

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.

Nutrition Facts : Calories 684.5 calories, Carbohydrate 38.3 g, Cholesterol 159.9 mg, Fat 41.1 g, Fiber 0.9 g, Protein 40.9 g, SaturatedFat 14.7 g, Sodium 2773 mg, Sugar 32.9 g

BBQ COUNTRY STYLE RIBS



BBQ Country Style Ribs image

Tasty, twice baked ribs with your favorite BBQ sauce.

Provided by Glenda Ulven

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Country-Style Ribs

Time 3h15m

Yield 5

Number Of Ingredients 4

10 country style pork ribs
2 teaspoons minced garlic
1 lemon, thinly sliced
1 (18 ounce) bottle barbeque sauce

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

Nutrition Facts : Calories 625.1 calories, Carbohydrate 39.2 g, Cholesterol 176.5 mg, Fat 30.7 g, Fiber 1.6 g, Protein 45.7 g, SaturatedFat 10.8 g, Sodium 1228.2 mg, Sugar 26.3 g

COLA BARBECUE RIBS



Cola Barbecue Ribs image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 12

1 20-ounce bottle cola
2 cups ketchup
2/3 cup apple cider vinegar
1/3 cup lightly packed dark brown sugar
1/3 cup Dijon mustard
3 cloves garlic, finely chopped
1 tablespoon Worcestershire sauce
3/4 teaspoon cayenne pepper
2 tablespoons sweet paprika
Kosher salt and freshly ground black pepper
5 racks baby back ribs (8 to 10 pounds total), membranes removed
Vegetable oil, for the grill

Steps:

  • Make the barbecue sauce: Bring the cola to a boil in a medium saucepan over high heat. Cook until reduced by about half, about 5 minutes. Add the ketchup, vinegar, brown sugar, mustard, garlic, Worcestershire sauce, cayenne and 2 teaspoons paprika. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes. Remove from the heat and let cool slightly.
  • Preheat a grill to medium and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine 2 tablespoons salt, 1 tablespoon black pepper and the remaining 1 tablespoon plus 1 teaspoon paprika in a bowl. Rub the salt mixture all over the ribs. Remove 1 cup of the barbecue sauce to a small bowl; brush over the ribs.
  • Wrap each rack of ribs separately in foil. Put the racks, overlapping if necessary, on the cooler side of the grill (indirect heat). Cover and cook, flipping the ribs after 30 minutes, until just tender and beginning to pull away from the bones, about 1 hour to 1 hour 15 minutes.
  • Remove the ribs from the grill and carefully unwrap; pour any juices into the pan with the remaining barbecue sauce. Bring the sauce to a simmer over medium heat and cook until thickened, 5 to 7 minutes.
  • Increase the grill heat to medium high. Brush the ribs with some sauce from the pan and grill over direct heat, flipping every 5 minutes, until glossy and crisp at the edges, about 20 minutes. Transfer the ribs to a large cutting board and let rest 5 minutes. Cut the ribs between the bones and serve with the remaining barbecue sauce.
  • If you're making the ribs on a charcoal grill, you'll need 3 to 4 pounds of charcoal. Add several new briquettes to the coals every 30 minutes to maintain the heat.

BBQ COUNTRY STYLE RIBS



BBQ Country Style Ribs image

These are so good and very easy to make. So tender they melt right in your mouth. I only made enough for one person but should have made more cause I had to test them while they were cooking and unfortunately there wasn't much left when it was time to eat. Don't leave out the liquid smoke this really makes the difference. Directions are included for baking in the oven or making on top of the stove also could be made in crockpot.

Provided by Catnip46

Categories     Pork

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 7

5 teaspoons chili powder
2 1/2 teaspoons liquid smoke
5 teaspoons vinegar
2 1/2 teaspoons garlic salt
2 1/2 cups water
3 lbs country-style pork ribs
1 cup barbecue sauce

Steps:

  • Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet.
  • Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2-2 hours (or 350 degrees on electric skillet).
  • Remove and drain liquid. Pour BBQ sauce over ribs and place in oven (skillet) 1/2 hour to 1 hour - remove and enjoy.
  • Can use a crockpot.

THE BEST OVEN ROASTED RIBS



The Best Oven Roasted Ribs image

This is from "CookSmart" by Pam Anderson. It has a dry rub and you can do it in the oven. So far it is our favorite rib recipe and believe me we, have tested a lot.

Provided by taylortwo

Categories     Pork

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 tablespoons light brown sugar or 6 tablespoons dark brown sugar
6 tablespoons paprika
3 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 teaspoons salt, plus some for seasoning
9 tablespoons Dijon mustard or 9 tablespoons yellow mustard
2 teaspoons liquid smoke (optional)
3 pork sparerib racks (remove thin membrane on back of bones with paper towel) or 4 baby back rib racks (remove thin membrane on back of bones with paper towel)
your favorite barbecue sauce

Steps:

  • Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
  • Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
  • Mix mustard and liquid smoke in another bowl.
  • Lay ribs directly on removed oven rack and lightly sprinkle with salt.
  • Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
  • Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
  • Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
  • Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
  • If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
  • Transfer ribs to foil lined pan meat side up.
  • Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
  • Let stand for 5-10 minutes before serving.

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