JIM'S SECRET FAMILY RECIPE RIBS
For more than 30 years, my brother-in-law Jim kept his famous rib recipe a secret. When he finally shared it, we just had to pass it along because we loved it so much. This one's for you, Jim! -Vicki Young, Brighton, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Brush ribs with soy sauce. Combine oregano, onion powder and garlic powder; rub over both sides of ribs. Transfer to a large shallow roasting pan; refrigerate, covered, overnight., Preheat oven to 225°. Add lemon-lime soda and, if desired, juice to roasting pan (do not pour over ribs). Bake, covered, until tender, about 3 hours., Meanwhile, make barbecue sauce by dissolving sugar in hot water; combine with remaining ingredients, thinning with additional lemon-lime soda or juice if necessary. Reserve 1 cup for serving., Remove ribs from oven; discard juices. Brush both sides with barbecue sauce. Grill ribs, covered, on a greased grill rack over low direct heat, turning and brushing occasionally with remaining sauce, until heated through, about 10 minutes. Cut into serving-size pieces; serve with reserved sauce.
Nutrition Facts : Calories 483 calories, Fat 27g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 1107mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 30g protein.
PAP'S RIBS AND SPLIT PEA STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a 6-quart Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the ribs and cook until brown on both sides, 3 to 6 minutes. Remove the ribs to a plate and set aside.
- Add the carrot, celery, onion, 1 tablespoon salt and cabbage if using and sweat the vegetables for about 3 minutes. Add the split peas, potatoes, garlic, bay leaf, smoked meat, cayenne pepper, ribs, 2 1/2 quarts water and 1 teaspoon pepper and bring to a simmer, skimming the foam that will rise to the surface as the water comes up to heat. When the liquid is at a simmer, lay the bacon slices on top of the stew, transfer to the oven and cook until the peas and ribs are tender, about 1 1/2 hours.
- Discard the bay leaf. Remove the smoked meat from the soup. If using a ham hock, when it's cool enough to handle, pick off the meat and add it back to the soup (discard the bone). If using kielbasa, cut into slices and add it back to the soup. Chop up the bacon and add it to the soup.
- To serve, divide the ribs among bowls and ladle the soup over them.
PAPA'S PORK RIBS
A little taste of home. Papa's pure southern style pork ribs are the best ribs you'll ever eat. Try them if you don't believe it!
Provided by Wylder
Categories Pork
Time 1h8m
Yield 1 Rack of ribs, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Split ribs into two halves for thorough cooking. Grill, basting with sauce frequently, until the ribs are brown. Remove ribs from the grill and place in a broiler pan. Pour all of the remaining sauce on top of the ribs. Cover tightly with foil and place in the oven at 350 degrees for 45 minutes. Serve.
Nutrition Facts : Calories 12.6, Sodium 3.3, Carbohydrate 0.6, Sugar 0.2
PAPA JIM'S RIBS
Steps:
- Fill a large pot with with water, while waiting for water to boil add the following: Half an orange (important) 1 oz liquid smoke 4 tbs of garlic salt 1 tbs ginger (ideal=fresh) 4 tbs meat seasoning 1 tbs lemon pepper Bring to boil and drop in Ribs Let boil for 30 minutes Turn off heat, cover and let stand for 1 hour Take ribs out of water, place on large pan and slather with with BBQ sauce Place on BBQ and take off when brown (about 15 min max)
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.
EJ'S SIMPLE OVEN-BBQ RIBS
Provided by Emeril Lagasse
Categories main-dish
Time 3h25m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it).
- Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender.
- Preheat a grill to medium-high (or leave the oven on).
- Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.)
- Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired.
BABY BACK RIBS WITH PAPAYA SAUCE
Marinating these ribs overnight (or for at least 6 hours) makes them delectably succulent!
Provided by Amber
Categories Pork Spare Ribs
Time 8h
Yield 4
Number Of Ingredients 7
Steps:
- Place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. Pulse until until the mixture is finely chopped, about 15 seconds.
- Place the ribs into a 9x13-inch glass baking dish and pour the marinade overtop. Mix the ribs around in the marinade to ensure they are evenly coated. Cover with plastic wrap, and refrigerate for at least 6 hours, or overnight for best results.
- Preheat an oven to 400 degrees F (200 degrees C).
- Remove ribs from the marinade, and shake off excess. Scrape the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
- Bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. Baste every 15 minutes with the reserved marinade.
Nutrition Facts : Calories 969.7 calories, Carbohydrate 42.5 g, Cholesterol 239.9 mg, Fat 60.2 g, Fiber 1.4 g, Protein 58.7 g, SaturatedFat 22.1 g, Sodium 319.1 mg, Sugar 39.2 g
JIM'S COUNTRY STYLE PORK RIBS
these ribs will be some of the most tenderest ribs that you will ever eat. and they are simple to make and evewryone loves them.
Provided by James Bray Sr.
Categories Pineapple
Time 1h
Yield 6 serving(s)
Number Of Ingredients 3
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.
PAPPY'S SMOKEHOUSE RIBS RECIPE - (3.9/5)
Provided by [email protected]
Number Of Ingredients 11
Steps:
- Dust ribs with a medium coating of rub. Cover with a hand full of brown sugar. Let sit at room temp for 30 mins. Place in a 250 degree smoker for four hours. Slather with brown sugar and water sauce, then take a blow torch to it like creme brulee.
JIM'S "DON'T SPARE THE SPARERIBS" RIBS
My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!
Provided by quotPink Eyedquot J
Categories Sauces
Time 4h45m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
- Simmer over medium low heat for 1/2 an hour.
- Chill overnight (keeps several months in the refrigerator).
- The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
- Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
- Allow to sit, refrigerated, overnight.
- The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
- Let sit at room temperature for 45 minutes.
- Take BBQ sauce out of refrigerator and allow to come to room temperature.
- Heat oven to 200- 225 degrees Fahrenheit.
- After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
- Bake 4 hours.
- If the ribs start to look dry, baste them with a little beer.
- About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
- about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
- Once ribs are done, baste them with more sauce, if you like.
- Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
- Serve with plenty of extra sauce on the side, and plenty of napkins.
Nutrition Facts : Calories 316.1, Fat 1.8, SaturatedFat 0.3, Sodium 3529.4, Carbohydrate 78.5, Fiber 5.6, Sugar 65.8, Protein 3.7
PAPA JIM'S DOUBLE BARBECUE SAUCE
This is my Dad's recipe. It was a happy accident. One day while barbecuing ribs, he ran low on his rib sauce, so he added in some of the bbq sauce he usually used on chicken. A legend was born! The trick to this sauce is to make the two sauces separately and then add them together. This sauce should be used as a mop/baste while barbecuing, as cooking it brings out all the wonderful flavors. This recipe makes a good deal of bbq sauce. Leftover sauce keeps well in the fridge and can also be frozen for later.
Provided by jeniwan
Categories Sauces
Time 20m
Yield 2 quarts
Number Of Ingredients 17
Steps:
- Make the rib sauce first. Mix the rib sauce ingredients in a saucepan and bring to boil, simmer on low for 5 minutes.
- Then make the chicken sauce. Mix ingredients in large bowl. You don't cook this one.
- Here's where the magic happens -- add the two sauces together and stir to combine.
Nutrition Facts : Calories 1493.2, Fat 114, SaturatedFat 14.4, Sodium 10443.1, Carbohydrate 114.4, Fiber 5.6, Sugar 94.6, Protein 15.9
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