ALMOST-FAMOUS BARBECUE SPARERIBS
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
- Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
- Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
- Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
- Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
- Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
- Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
- Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.
BAKED BARBECUED SPARERIBS
You'll need extra dinner napkins when you serve these tender ribs because they're so finger-lickin' good. The thick and tangy sauce has bits of celery and onion as well as a cayenne pepper kick. The ribs are perfect for summer picnics. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour., Meanwhile, in a large skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened., Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.
Nutrition Facts : Calories 992 calories, Fat 73g fat (26g saturated fat), Cholesterol 265mg cholesterol, Sodium 870mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.
BARBECUED BEEF RIBS
These tender, slow-cooked beef ribs with a tangy sauce are a cinch to make. They're great for picnics and parties. -Erin Glass, White Hall, Maryland
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender., In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through. , Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated.
Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.
DEB'S FOOLPROOF BBQ (BARBEQUED) BEEF SPARERIBS
I avoided making BBQ ribs for years, sure that there were difficult tricks of the trade to make them so good! After enjoy some better than restaurant quality ribs at my sisters I finally decided to ask her what the tricks were. She had a good laugh and then promised me that they were NOT hard to make and there were no tricks at all, just a few easy steps to follow that always brought wonderful, finger licking results. The next day, I received her recipe in the email and it was just as she had described...both simple and easy to follow. Thanks Deb for sharing your recipe and I (and my family) wish that I had asked for your recipe two decades ago!
Provided by Likkel
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees Rinse the ribs, drain them well and season them lightly with salt and pepper. Place the ribs on a rack in a roasting pan (I didn't have one, so I laid 3 ribs of celery lengthwise in a 9 x 13 baking dish and put my ribs on top of the celery). Pour 3 cups of water into the pan and cover the pan with foil. Bake the covered ribs for 30 minutes.
- Carefully remove the roasting pan from the oven (watching out for the hot liquid in the bottom of the pan). Remove the ribs to a platter and drain off all the accumulated liquid from the pan, wiping the pan dry and lowering the oven temperature to 300 degrees.
- Return the ribs to the pan. Using approximately 1/4 cup BBQ sauce per pound, brush the BBQ sauce over the top of the ribs. Bake uncovered, for 30 minutes.
- Remove the ribs from the oven, turn them over and baste top with another 1/4 cup of BBQ sauce per rib. Return to the oven and bake for an additional 20 minutes.
- Remove from the oven and turn the meatiest side up, baste with remaining BBQ sauce. Preheat the top Broiler to 500 degree and place the ribs about 6 inches under the broiler. Allow the ribs to broil for a few minutes, caramelizing the BBQ sauce and then remove them from oven and serve!
Nutrition Facts : Calories 1560.7, Fat 103.4, SaturatedFat 37.8, Cholesterol 411.4, Sodium 1507.3, Carbohydrate 51, Fiber 0.8, Sugar 36.6, Protein 98.8
BARBECUED SPARERIBS
My husband is a meat cutter at a supermarket and likes to find new ways to smoke or barbecue meat. Several years ago, he discovered this recipe for BBQ spareribs covered in a rich barbecued sauce. It was an instant success with our family and friends. -Bette Brotzel, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.
Nutrition Facts : Calories 1024 calories, Fat 64g fat (23g saturated fat), Cholesterol 255mg cholesterol, Sodium 2141mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 62g protein.
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