FOOLPROOF RIBS WITH BARBECUE SAUCE
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"
Provided by Ina Garten
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
GRILLED BABY BACK RIBS
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Mix the brown sugar, paprika, steak seasoning, cumin and oregano in a small bowl; rub all over the ribs. Place on a baking sheet, cover with plastic wrap and refrigerate at least 6 hours or overnight.
- Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
- Oil the grill grates. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes.
- Mix the honey, vinegar and a pinch each of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill, uncovered, brushing with the honey mixture once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut into ribs.
GRILLED BABY BACK RIBS WITH SPICY BARBECUE SAUCE
Enjoy these grilled pork loin back ribs brushed with spicy barbecue sauce - a wonderful dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Cut ribs into serving pieces; sprinkle with salt and pepper. Place ribs in 15x10x1-inch pan. Cover with foil; bake about 2 hours 30 minutes or until tender.
- Meanwhile, in 2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring frequently. Reduce heat to low; simmer uncovered 15 minutes, stirring occasionally.
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
- Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 15 to 20 minutes, brushing with sauce every 5 minutes, until pork is no longer pink and meat begins to pull away from bones. Discard any remaining sauce.
Nutrition Facts : Calories 550, Carbohydrate 17 g, Cholesterol 150 mg, Fiber 0 g, Protein 36 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 16 g, TransFat 0 g
GRILLED BABY BACK RIBS WITH SPICY PEANUT SHAKE
Marinating, it's said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you're about to put over the coals. There's only one problem with this comforting culinary scenario: It's mostly not true. These ribs are grilled naked, save for some salt and pepper. Afterward, they are cut into individual ribs and tossed with hoisin sauce, soy sauce, orange juice and ginger and sprinkled with a spicy peanut shake. You get the ease of last-minute preparation and brighter, clearer, more direct flavors and you can show off a bit for your guest as you mix and toss at the last minute.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, lunch, main course
Time 50m
Yield 6 appetizer servings, 3 to 4 entree servings
Number Of Ingredients 11
Steps:
- Make the shake: Combine the peanuts, sesame oil and chile powder in a small bowl and mix well, then put in a sauté pan over medium-low heat and toast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes. Remove from heat. When the mixture has cooled to room temperature, stir in the scallions and set aside.
- Meanwhile, build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium low (you can hold your hand 5 inches above the coals for about 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium low.)
- Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
- While the ribs are grilling, prepare all the remaining ingredients but keep in separate containers.
- Take the racks of ribs off the grill, cut them into individual ribs, and put them in a large bowl. Add the hoisin, soy, orange juice and ginger one after another and toss with spirit. Lay the ribs out on a platter, sprinkle with the spicy peanut shake and serve.
Nutrition Facts : @context http, Calories 926, UnsaturatedFat 41 grams, Carbohydrate 13 grams, Fat 67 grams, Fiber 3 grams, Protein 71 grams, SaturatedFat 21 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams
SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE
The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.
Provided by Steven Raichlen
Categories dinner, barbecues, finger foods, meat, main course
Time 2h30m
Yield 2 racks (2 to 4 servings)
Number Of Ingredients 20
Steps:
- Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
- Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
- Set up your charcoal grill for indirect grilling and heat to 300 degrees.
- Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
- After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
- While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
- Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
- Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
- Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.
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