Red Hot Ribs Recipes

RED WINE-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
• Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
• Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
• Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra 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.

SWEET CHILI RIBS

Steps:

• PREPARE grill for indirect medium-low heat (250° F/ 120 ° C). Sprinkle ribs with spice rub. Place ribs on rib rack or in foil pan. Grill, covered, 2 1/2 to 3 hours until very tender.
• MIX Sweet Chili Sauce and BBQ sauce in small bowl.
• BASTE ribs with sauce mixture during last 15 minutes of cooking. If desired, grill ribs over direct heat at end of cooking to crisp slightly.
• Test Kitchen Tip: To ensure that ribs will be very tender, score membrane on underside of ribs with sharp knife.
• Tip: When the snow is knee-high deep, bake the ribs in a conventional oven at 250°F (120° C) for 3 hours or until very tender. Baste with sauce during last 15 minutes of baking.

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.

RED HOT RIBS

Steps:

• Generously season rib pieces on all sides with seasoned salt, granulated garlic, and salt and pepper to taste, and rub with Worcestershire sauce and then with olive oil.
• Seal into a Ziploc plastic bag, and marinate in refrigerator at least overnight and preferably 2 nights, turning and kneading regularly.
• Spray a 9"x13"x2" (or larger) casserole with nonstick spray, and preheat oven to 425 degrees F.
• Heat olive oil in a large skillet over medium-high heat, brown ribs well on all sides.
• Drain them, transfer them to the casserole meaty side down, and set them aside.
• Drain excess fat from pan or add more olive oil as needed to total about 2 Tbsp.
• Reduce heat to medium, and add sliced onions.
• Stir to coat with oil, and saute until onions begin to soften.
• Add minced garlic, and continue to saute for another 3-4 minutes.
• While onions cook, combine all remaining ingredients in a medium bowl, and whisk until smooth, and adjust seasonings, lemon juice, and vinegar to taste.
• Stir into the skillet with the onions, and continue cooking until the mixture boils.
• Spread the onion mixture over the ribs, moving the ribs around so some goes underneath.
• Cover with aluminum foil, place in the oven, and immediately reduce the oven temperature to 350 degrees F.
• Bake, covered, for 1 hour, remove foil, turn ribs meaty side up, pushing them back under the onions, and bake for 1 hour longer.
• Transfer ribs to a serving platter, leaving as much sauce as possible in the casserole, and tent ribs with foil.
• Let the sauce sit for a couple minutes, then blot the surface with paper towels to remove as much grease as possible.
• Taste, and adjust tartness and seasonings to taste.
• Spoon the sauce over the ribs, and serve immediately.
• If desired, remove leftover meat from bones, and save with sauce for use in barbecue sandwiches.
• Serve with Cabbage and Daikon Slaw.

MEMPHIS RUB

Steps:

• In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

RED RIBS

Steps:

• Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs). Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness) lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center) without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
• A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.