OVEN PORK RIBS WITH BARBECUE SAUCE
Recipe video above. Barbecue pork ribs made in the oven! It's easy, the ribs are meltingly tender and it's packed full of flavour from the rub, braising the ribs in cider (see Note 1 for subs!) and the homemade barbecue sauce glaze! (Note: BBQ Sauce ingredients not consistet with the video!! Editing blunder - use ingredients listed in recipe below. Need to fix video!!)
Provided by Nagi | RecipeTin Eats
Time 2h30m
Number Of Ingredients 22
Steps:
- Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
- Preheat oven to 160°C/320°F (all oven types).
- Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
- Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
- Line a new tray with foil then baking / parchment paper (you'll thank me later).
- Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
- Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
- Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
- Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!
Nutrition Facts : Calories 814 kcal, Carbohydrate 39 g, Protein 38 g, Fat 55 g, SaturatedFat 18 g, Cholesterol 187 mg, Sodium 1733 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
THE BEST DRY RUB FOR RIBS
This BBQ Spice Rub is fantastic for ribs, but it's also great on pork chops, pork loin, and pork shoulder! You can even add it to your favorite BBQ sauce for an extra kick.
Provided by Irvin Lin
Categories BBQ Grill Make-ahead
Time 5m
Number Of Ingredients 9
Steps:
- Mix: Place all the spices in an airtight glass jar and shake gently to combine.
- Store: Store in an airtight container for up to a year.
Nutrition Facts : Calories 58 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 635 mg, Sugar 11 g, Fat 0 g, ServingSize 1 1/2 cups, UnsaturatedFat 0 g
COCONUT-BROWN SUGAR PORK RIBS
With the flavors of coconut, brown sugar, soy sauce and cilantro (and plenty of shallots and garlic), this is an unusual pork rib sauce. It truly stars on the grill, but the oven method is delicious also, as well as broiling. Prep time includes marinating overnight.
Provided by EdsGirlAngie
Categories Coconut
Time 9h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Place ribs in steamer rack; add two sliced garlic cloves to water below and steam ribs for 25 minutes.
- Let cool slightly.
- Combine marinade/sauce ingredients.
- Pour into an oblong baking dish, place ribs in dish, turn to coat thoroughly and marinate in refrigerator, covered, overnight.
- The next day, pour off marinade/sauce into a small saucepan.
- Preheat oven to 450 degrees F; cook ribs, uncovered, for 10 minutes per side.
- Reduce heat to 325 degrees F, cover ribs with foil, and return to oven for another 30 minutes or until meat is no longer pink inside (cook time depends on which type of ribs are used).
- Sprinkle with salt, if you wish.
- Alternatively, these ribs can be grilled (and are awesome).
- The extra marinade/sauce can be boiled for a minute or two and served on the side with the ribs.
Nutrition Facts : Calories 1404.1, Fat 103.8, SaturatedFat 41.9, Cholesterol 347.6, Sodium 1269.4, Carbohydrate 22.9, Fiber 0.3, Sugar 17.9, Protein 90.9
BROWN SUGAR PORK RIBS
Make and share this Brown Sugar Pork Ribs recipe from Food.com.
Provided by dicentra
Categories Meat
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place pork ribs in the bottom of slow cooker. Cover and cook on high 3 hours.
- Drain and discard liquid.
- In a small skillet, cook onion and garlic in butter until soft. Add remaining ingredients. Cook until sugar is dissolved. Pour over ribs.
- Cover and cook on high for 2 hours.
- Remove, allow to cool. Place in freezer bag. Label and freeze.
- To serve. Thaw. Heat. Serve over rice.
Nutrition Facts : Calories 284.4, Fat 5.7, SaturatedFat 3, Cholesterol 19.3, Sodium 603.4, Carbohydrate 58, Fiber 0.5, Sugar 54.9, Protein 3
COCONUT BARBECUED RIBS
Categories Broil Marinate Steam Pork Rib Grill Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Rinse ribs. Pat dry. Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
- Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15 x 10 x 2-inch glass baking dish. Add ribs and turn to coat. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm.
- Transfer marinade to heavy small saucepan. Boil marinade 1 minute.
- Serve ribs with marinade.
BROWN SUGAR PORK RIBS
Steps:
- Trim excess fat, the membrane, and flap from the ribs. Reserve the flap, trimmed of its membrane, to grill for tacos. Spread a piece of plastic wrap on the counter 5" longer than the rack. Dust the meat side of the ribs with the cayenne.
- Mix together the brown sugar and kosher salt. Spread half the dry mix on the plastic wrap. Lay the ribs on top, then cover with the rest of the dry mix. Cover with a second piece of plastic wrap, seal, fold in half and place into a Ziploc or plastic bag. Refrigerate in a pan overnight.
- In the morning remove the ribs. The dry mix will have transformed into a slurry. In a sauce pan sauté the onions and garlic with olive oil until lightly browned; season with pepper. Remove the ribs from the plastic bag. Use a rubber spatula to remove most of the liquid from the ribs and plastic bag and transfer to the sauce pan. Add the tomato paste. On a low flame simmer the sauce for 20 minutes. Taste and adjust the flavor if necessary.
- Line a large baking tray with tin foil. Place a wire rack on top of the baking tray, then put the ribs on the rack. The ribs can either be cooked in a 350 degree oven or on the "cold" side of a covered grill with the heat on high. Cook the ribs 30 minutes on each side, then baste the ribs with the sauce another 30 minutes on each side or until done. Remove from the oven, cut apart the individual ribs, and serve.
BROWN SUGAR BBQ RUB
This is my favorite rub to use when I smoke meats. I threw it together to use on smoked pork butt, but it also works really well on chicken and ribs. Apply liberally to meat and let sit overnight for best flavor. The brown sugar helps make a nice bark. Makes enough to cover two 8-pound pork butts or 6 racks of ribs.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 10
Number Of Ingredients 10
Steps:
- Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.1 g, Fat 0.6 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 473.3 mg, Sugar 5.9 g
BROWN SUGAR AND BOURBON RIBS
Make and share this Brown Sugar and Bourbon Ribs recipe from Food.com.
Provided by Wendys Kitchen
Categories Pork
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For basting sauce:
- Whisk all ingredients in medium bowl to blend.
- For ribs:.
- Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane).
- Rub 1 tablespoon seasoning mix into each side of each rib rack.
- Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
- Preheat oven to 325°F Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan.
- Pour in cider. Return ribs, meat side down, to pan; cover pan with foil.
- Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.
Nutrition Facts : Calories 220.1, Fat 0.8, SaturatedFat 0.1, Sodium 1844.9, Carbohydrate 42.6, Fiber 2, Sugar 35.3, Protein 1.3
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4.8/5 (4)Total Time 12 hrs 8 minsCategory Main CourseCalories 469 per serving
- Method: If you have a stovetop steamer, bring water to a boil under the steamer rack. Add ribs to steamer basket, cover and steam for 20 minutes. Uncover ribs and let them cool for 15 minutes or so.
- Preheat oven to 325ºF and set an oven rack in the center position. Line a large glass baking pan with foil. Arrange the ribs in the pan, curved side up, with a little space between them so they steam evenly. (you may need two pans to fit them all). Pour 1 1/2 cups water into the foil-lined pan. Cover the pan tightly with another sheet of foil. Steam the ribs for 1 hour, uncover ribs and let them cool at room temperature for 10-15 minutes.
- While the ribs are steaming and then cooling, put the rest of the ingredients into a blender or food processor and process for 30 seconds to a minute, until smooth.
- When the ribs are cool, put them in a large plastic container or non-reactive (glass) baking pan, pour the marinade on top and toss to coat. Cover with a lid or plastic wrap, and marinate overnight in the refrigerator.
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Cuisine ThaiTotal Time 11 hrsCategory GRILLING, PorkCalories 320 per serving
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