EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
DALE'S SPARERIBS
My friend Dale was a big eater, as was her construction-worker husband. She made this recipe just for the 2 of them, and would double it if having another couple over for dinner (she gave me this recipe after I had it at her house, back in, I think, 1977). I have indicated "two servings", but I think maybe it can be stretched a little more :-) She always served it with mashed potatoes and cole slaw.
Provided by Lennie
Categories Pork
Time 3h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 F and place ribs in a small roaster; set aside.
- Combine all other ingredients together in a saucepan and simmer until mixture thickens.
- Pour sauce over ribs and bake until ribs are very tender; at least 3 hours.
- She never told me to baste them, but I check them about once per hour and do baste them a bit with the sauce.
- According to my friend Dale,"serves 2 hearty eaters".
Nutrition Facts : Calories 2936.3, Fat 245.7, SaturatedFat 101.4, Cholesterol 579.5, Sodium 1935.5, Carbohydrate 49.3, Fiber 0.7, Sugar 42.8, Protein 127.5
AIR FRYER SPARERIBS
We used an air fryer to turn spareribs into a quick and easy weeknight dinner. Separating the ribs helps them to fit in the fryer, cook quickly and get an even, golden crust all over. Make sure you dip them in the warm barbeque sauce immediately after they are done cooking--they'll absorb more flavor while still hot.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Whisk together 1 tablespoon salt, 2 tablespoons pepper and 1 teaspoon of the paprika in a large bowl until well combined. Add the ribs and toss to coat, pressing the seasoning into each rib.
- Preheat a 3.5-quart air fryer to 350 degrees F. Transfer the ribs to the fryer basket and cook until the ribs are tender and golden brown, about 40 minutes.
- Meanwhile, combine the ketchup, cider vinegar, white vinegar, brown sugar, Worcestershire, hot sauce, 2 teaspoons salt, 2 teaspoons pepper, 3/4 cup water and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar is melted and the sauce is warmed through, about 2 minutes. Cover and keep warm over low heat.
- Once the ribs are cooked, dip each one into the sauce, letting any excess run off. Serve with the remaining sauce on the side.
BABY BACK RIBS WITH DALE'S
Baby Back Ribs with Dale's
Provided by Dale's Sauces, Inc.
Categories Appetizers & Sides
Time 30m
Number Of Ingredients 6
Steps:
- To begin making Baby Back Ribe with Dale's. preheat oven to 400 degrees.
- Then, cut rack of ribs in half and place in a large saucepan.
- Add enough water to cover ribs and bring to a full boil over medium-high heat.
- Remove from heat and allow to stand for 15 minutes.
- Coat a medium skillet with non-stick cooking spray and place over medium heat.
- Sauté onions and garlic for 2-3 minutes.
- Add Dale's Seasoning, ketchup and sugar and cook for 5 minutes, stirring occasionally.
- Remove ribs from water.
- Cut ribs apart between bones and place in a shallow baking dish.
- Add ½ cup of the water from saucepan to sauce and stir well.
- Discard remaining water.
- Pour sauce over ribs, coating both sides.
- Bake, uncovered, for 50-60 minutes, or until ribs are tender, basting occasionally.
Nutrition Facts :
DAD'S SPARE RIBS
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the spare ribs, cider vinegar, soy sauce, rice wine vinegar and sugar in a large bowl. Add 2/3 cup water and stir to combine. Place the spare ribs and the liquid in a large pot over low heat. Cover the pot and bring to a gentle simmer. Cook until the meat begins to come apart from the bone, about 40 minutes.
- Remove the spare ribs from the pot using a slotted spoon. Increase the heat to high and let the sauce reduce until it looks glazy, 5 to 10 minutes. Add the honey and sprinkle with pepper and let the sauce simmer, about 1 minute. Pour the sauce over the spare ribs and mix to combine. Serve immediately.
DAVE'S RIB RUB AND PIT BARBECUE RIBS
Make and share this Dave's Rib Rub and Pit Barbecue Ribs recipe from Food.com.
Provided by Hey Jude
Categories Pork
Time 6h45m
Yield 5-6 serving(s)
Number Of Ingredients 19
Steps:
- Mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
- The night before cooking, trim the ribs of all excess fat and place them in a large plastic bag; pour in Italian dressing to coat; seal bag well, refrigerate for 4 hours, turning occasionally; remove and wipe dressing off then sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
- Wrap each rib in plastic and refrigerate overnight.
- Next day: remove from wrap and wipe sludge off ribs; generously coat front and back of ribs with rib rub and, using your hands, rub seasoning into meat and set aside.
- Smoking takes 6 hours.
- Prepare about 15 briquettes until they're red hot; place coals on one end of grill and place 1 pound of green hickory around coals (use water-soaked hickory chunks if you can't find freshly cut hickory).
- Keep internal temperature of the grill at 200-225°F and add more charcoal and hickory chunks every hour as needed.
- Place ribs bone side down but not directly over hot coals; after 3 hours, remove ribs from grill and wrap in foil; hold in covered grill at 180-200°F for 1 1/2 to 2 hours or until fork tender.
- Build a really hot bed of coals over the entire bottom of the grill.
- This goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
- Slather with barbecue sauce and let the heat caramelize the sauce.
- According to Dave, this caramelizing with the charring and slow smoking is the secret to tender, smoky ribs the way it's in the deep south.
- Take your time, visit with friends and drink some beer while slow cooking these ribs.
LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!
This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!
Provided by januarybride
Categories Pork
Time 4h20m
Yield 1/3 rack of ribs, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 225 degrees.
- Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
- Place ribs, meat side down, in baking dishes.
- Cover the baking dishes with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
- Remove from oven and serve them up with a side of potato salad and some baked beans.
HONEY-GARLIC PORK RIBS
This is a great recipe I discovered recently. I make it often because we really enjoy it...hope you do, too!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.
Nutrition Facts : Calories 604 calories, Fat 32g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 451mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 32g protein.
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