Loulous Buffalo Ribs Recipes

BUFFALO BABY BACK RIBS

Steps:

• REMOVE membrane from ribs and set aside. In a medium bowl, combine chili powder, cumin, paprika, coriander, salt, pepper and brown sugar, mixing with a fork until well blended. Rub ribs all over with the dry rub mixture until evenly coated. Sprinkle with liquid smoke. Wrap seasoned ribs tightly with plastic wrap and refrigerate at least 2 hours, or overnight for more flavor. PREHEAT oven to 225°F. Remove ribs from plastic wrap. Wrap each rack of ribs tightly in aluminum foil and place in a shallow baking pan or dish. Bake 4 hours or until ribs are tender (when a paring knife can pierce the meat with little resistance). IN a large bowl, whisk together Frank's RedHot Sauce and butter until smooth. Set aside. PREHEAT broiler on high and place oven rack in middle position. Remove ribs from aluminum foil. Brush ribs all over with about half of the RedHot mixture and place bone side-up on rack on a foil-lined shallow baking pan. Broil 5 to 10 minutes or until sauce is slightly thickened and no longer shiny. Turn ribs and brush with some of the remaining RedHot mixture. Broil 5 to 10 minutes longer. Slice into individual ribs, brush with any remaining sauce or serve with sauce on the side. Sprinkle with crumbled blue cheese, if desired.

BEST-EVER BUFFALO RACK O' RIBS HERO

Steps:

• For the ribs: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it, then pull off the membrane and discard. Sprinkle both sides of the ribs with the brown sugar and seasoning salt and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect-heat side of the grill. Cook, turning the package once, until the meat is tender and pulling away from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes. Remove from the grill but leave the grill on.
• For the slaw: Meanwhile, whisk together the mayonnaise, lemon juice, seasoning salt and 1/8 teaspoon pepper in a medium bowl. Add the cabbage, carrot, celery, celery leaves and parsley and toss to combine. Season with additional seasoning salt and pepper if needed.
• Unwrap the ribs and let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece. (Use the knife to help hold down the meat while pulling out the bones.)
• Move the boneless slab to the direct-heat side of the grill, rounded-side up, and brush the top with 2 tablespoons of the hot sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the top with the remaining 2 tablespoons hot sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more.
• For the sandwich: Scoop out most of the soft insides of the top of the French loaf to make room for the toppings. Brush the cut sides with oil and sprinkle with seasoning salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
• Place the ribs on the bottom of the loaf, brush with additional hot sauce, if desired, and top with the slaw, onions and blue cheese. Top with the top of the loaf. Cut into 4 pieces. Serve with extra hot sauce on the side.

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.

BUFFALO RIB SLIDERS RECIPE BY TASTY

Steps:

• Preheat oven to 275ºF (135°C).
• Rub ribs with a little olive oil and sprinkle generously with salt on both sides.
• Wrap ribs in aluminum foil and cook in the oven for 2½ -3 hours, until tender.
• While ribs are cooking, make the sauce. Place Frank's Red Hot Buffalo Wing Sauce, butter, and honey in a small pot over medium heat. Bring to a simmer, whisking regularly. Let simmer until slightly reduced, 5-7 minutes. Remove from heat and set aside.
• After cooking, unwrap ribs and let cool for a few minutes. Flip ribs over so the bones are showing. Carefully pull out each bone. Brush both sides of the now-boneless rack with the buffalo butter sauce. Slice rack in half.
• Raise oven temperature to 400ºF (205°C). Place ribs in oven and cook for 10-15 minutes, until the ribs are caramelized. Remove from oven.
• Keeping the Hawaiian rolls attached to each other, slice rolls in half so that the top comes off in one sheet. Place bottom sheet of buns on a sheet tray.
• Place the rib-rack halves onto the bun. Drizzle with more Frank's Red Hot Buffalo Wing Sauce. Top with caramelized onions, blue cheese, and the top sheet of buns.
• Move tray to oven and bake for 5 minutes, until cheese has melted. Remove from oven, slice, and serve!
• Enjoy!

FORMOSA STICKY RIBS

Steps:

• Line a bamboo steamer basket with parchment paper and set the steamer in a wok. Add enough water to just touch the bottom rim of the steamer basket and bring the water to a boil. Cover the bamboo steamer with a lid.
• Mix together the salt, black pepper and cinnamon in a small mixing bowl and rub it all over the ribs. Cut the rack in half crosswise and lay the pieces in the steamer (it's ok if they overlap as long as the lid closes). Cover the steamer and steam the ribs until fork tender, about 1 hour, adding water to the wok as needed so the basket doesn't burn. Remove the ribs and let stand until cool enough to handle. Cut the racks into individual ribs.
• Drain and dry the wok and return to medium heat. Add the peanut oil and garlic and cook until the garlic softens, about 2 minutes. Pour in the orange juice, sweet soy and chili sauce and bring to a simmer. Reduce the heat to medium low, add the ribs and cook, tossing frequently, until the ribs are glazed and the sauce is sticky, 8 to 10 minutes. Transfer the ribs to a plate and garnish with the sesame seeds and scallions.

BUFFALO RIBS

Steps:

• Make the rub: To a small bowl, add the salt, lemon pepper, garlic powder, mustard, and cayenne; mix with your fingers, breaking up any lumps.
• The ribs: place a rack of ribs, meat side down, on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it.
• The best place to start is on one of the middle bones.
• Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with the other rack.
• Sprinkle the rub over both sides of the ribs, rubbing in onto the meat.
• Squeeze the lemon juice over the ribs on both sides, patting it onto the meat with a fork.
• Drizzle a tablespoon or two of hot sauce over the ribs, patting it onto the meat with a fork.
• Cover the ribs with plastic wrap; refrigerate them while you make the sauces and set up the grill.
• Butter sauce: melt the butter in a small saucepan over med-high heat.
• Stir in ½ cup hot sauce; bring to a boil.
• Remove from the heat; set aside.
• Gorgonzola Cheese Dip: put the cheese in a mixing bowl (nonreactive); mash to a paste with a fork.
• Gradually stir in the mayonnaise, sour cream, lemon juice, and scallion whites.
• Season with salt and pepper to taste (cheese is quite salty, so be careful).
• Transfer dip to serving bowl; sprinkle with scallion greens; chill until ready to serve.
• Set up grill for indirect grilling and preheat to medium; place a large drip pan in the center of grill under grill grate.
• For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
• When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat.
• Cover the grill and cook the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 1 ¼ to 1 ½ hours in all.
• When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
• Lightly brush the ribs with some of the butter sauce (rewarm it if needed) two or three times after they have cooked for 45 minutes (a basting brush works better than a mop for this sauce).
• Transfer the racks of ribs to a cutting board; let the ribs rest for a few minutes, then cut the racks into individual ribs and place in a large bowl or arrange on a platter.
• Reheat the remaining butter sauce until it is boiling; pour sauce over the ribs and toss to mix.
• Serve the ribs with Gorgonzola Cheese Dip and the celery.
• **To cook on a smoker, set up and light smoker according to manufacturer's directions; preheat it to low; place ribs in the smoker bone side down and smoke until cooked through 4-5 hours, lightly basting the ribs with butter sauce during the last 30 minutes; you will need to replenish the wood after the first and second hour of smoking, and to replenish the coals every hour.