J Mans Ribs Recipes

EASY FALL OFF THE BONE OVEN-BAKED RIBS

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.

PORTER'S SMOKED DINO BEEF RIBS

Steps:

• For the beef rib rub: Combine the sugar, paprika, granulated garlic, granulated onion, salt, chipotle and black pepper in a bowl.
• For the smoked dino beef ribs: Coat the beef ribs in the Worcestershire sauce. Liberally season with the beef rib rub. The more rub, the better. Smoke with fruit wood at approximately 260 degrees F until tender, about 8 hours. A thermometer or toothpick should slide in and out of the meat with little to no resistance.

LAZY MAN'S RIBS

Steps:

• Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, liquid smoke if desired, and salt. Pour over ribs. Cover and cook on low until meat is tender, 5-6 hours. , Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with ribs.

BALSAMIC-GLAZED OVEN-BAKED RIBS

Steps:

• To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
• Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
• Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
• Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
• Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
• Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

J-MAN'S RIBS

Steps:

• Mix all the rub ingredients (I always have a jar handy - great for pulled pork too).
• Prepare ribs (rinse off, peel silverskin if necessary, etc). Lay each on top of large sheet of heavy duty aluminum foil. Sprinkle ribs with dry rub on both sides and massage into ribs Wrap ribs up and refrigerate at least for one hour and preferably overnight.
• Soak woodchips.
• Preheat oven to 250 degrees.
• Mix orange juice, apple juice, wine and honey.
• Place ribs on lipped baking sheet (to catch any spillage). Open the aluminum carefully and pour half the braising liquid onto each rack. Seal carefully and leave seam-side up so liquid does not spill.
• Bake for 2.5 - 3 hours until bones start to appear. This can be done the day before or earlier in the day (I often make this part of the ribs at home and then finish at the bbq).
• Pour braising liquid into measuring cup and refrigerate long enough for fat to coagulate on the top. Remove fat. I tend to add a bit more dry-rub to the ribs at this point.
• Combine braising liquid (optional) with rest of BBQ sauce ingredients and cook over a low boil until the proper thickness (only about 5 minutes if you don't use the braising liquid -- 30 minutes or so if you do).
• Start a charcoal grill set for indirect heat (or you can use a gas grill with the burners turned off under the ribs).
• You can put the ribs on a rib rack or (as I like to) cut them into individual ribs and place in a disposable aluminum pan. Slather some bbq sauce on the ribs and place pan over the middle of the grill (with coals on the sides). Toss a handful of soaked woodchips on each pile of coals. Cook for 30-60 minutes - enough to heat up and work some smoke and bbq sauce into ribs Add some more chips and bbq sauce as you turn the ribs.

LAZY MAN'S RIBS

Steps:

• Rub ribs with cajun seasoning.
• Layer ribs and onions in a 5-quart slow cooker.
• In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, bbq sauce, mustard, paprika, garlic powder, liquid smoke, and salt to taste.
• Pour over ribs; cover and cook on LOW for 5 1/2 to 6 1/2 hours or until meat is tender.
• Remove ribs and keep warm, Strain cooking juices and skim fat; transfer to a saucepan.
• Combine cornstarch and water until smooth; stir into juices.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve with ribs.

JIM'S COUNTRY STYLE PORK RIBS

Steps:

• In a large pot boil ribs in pineapple juice for 45 minutes.
• drain off juice, place rib`s in a 9x13 inch baking dish, baste with sauce.
• put dish in oven and broil for 2-3 minutes.
• then repeat the same process on other side.
• baste and broil.
• then they are ready to serve.
• this serve`s six.