Crowd Sourced Barbecue Ribs Recipes

GIANT BBQ RIB SANDWICH (TO FEED A CROWD) RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C).
• Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they're completely sealed. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
• Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
• Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
• Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
• Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
• With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
• Enjoy!

BARBECUE RIBS

Steps:

• For the ribs: Pat the ribs dry with paper towels. Combine the brown sugar, black pepper, salt, paprika, garlic powder, onion powder and cayenne pepper, in a small bowl. Completely coat both sides of ribs with the dry rub, pressing it into the meat. Wrap each rack tightly in aluminum foil and refrigerate for at least 6 hours and up to overnight.
• Preheat the oven to 300 degrees F. Put the foil-wrapped ribs on a baking sheet and bake for 2 hours. Cool for 15 minutes, then carefully remove and discard the aluminum foil.
• For the barbecue sauce: Meanwhile, put the sugar, cayenne, red pepper flakes and garlic powder in a medium saucepan. Mix well together to break up any lumps. Stir in the ketchup, cider vinegar, Worcestershire sauce and salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar is melted and the sauce thickens slightly, about 5 minutes. Makes 3 1/4 cups sauce.
• Preheat a grill to medium-high heat. Brush the ribs liberally with the barbecue sauce and grill until the sauce starts to darken, about 10 minutes. Cut into individual ribs and serve warm with any extra barbecue sauce on the 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.

NORTH CAROLINA HOUSE RIBS

Steps:

• In a medium saucepan over medium-high heat, combine salt and water and stir to combine and dissolve salt. Remove brine from heat and let cool to room temperature. Cut 1/2-inch slits between bones on underside of rib racks. Place ribs in a large resealable bag set in a baking dish. Pour in the salt brine, seal the bag and refrigerate for at least 5 hours, or overnight.
• Preheat oven to 275 degrees F. In a small saucepan, add the vinegar, sugar, hot sauce, red pepper flakes, 2 teaspoons liquid smoke, Worcestershire sauce, and salt and pepper, to taste. Bring to a boil over medium heat. Whisk until well combined, then remove from heat. Reserve 1 cup of mixture as dipping sauce and hold, covered, in the refrigerator until ready to serve. Reserve remaining mixture to baste the ribs as they cook.
• Remove ribs from the refrigerator and discard brine. Pat ribs dry and transfer to a rimmed baking sheet lined with a wire rack. Combine beer with 1 tablespoon liquid smoke in a small bowl and pour into the bottom of the baking sheet. Brush pork with marinade on both sides. Bake in the preheated oven, brushing every 20 minutes or so. Cook for about 3 hours or until the meat is knife-tender. Remove from the oven to a serving platter and serve with reserved dipping sauce.

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.

SIMPLE BBQ RIBS

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).