Ribs To Die For Recipes

SLOW COOKER RIBS

Steps:

• Prepare your ribs by removing the membrane and patting dry with a paper towel.
• Prepare the rub by combining brown sugar, paprika, garlic powder, onion powder, salt and pepper. Rub evenly on top of the ribs.
• Cut the ribs in half. Add half of the rack of the ribs into the bottom of the slow cooker. Pour half of the sauce on top and layer with the other rack with remaining sauce. You can also wrap the ribs around the slow cooker if the top will fit on.
• Cook the ribs on low for 6-7 hours or high for 3-4 hours.
• Preheat oven to 425 degrees Fahrenheit. Remove the ribs and set on a baking sheet. Pour the sauce on the top. Cook for 10 minutes until the tops get crispy. Brush with additional sauce if needed.

FALL OFF THE BONE BABY BACK RIBS

Steps:

• Clean ribs, trim any excess fat and remove membrane from back of ribs.
• In a medium bowl combine sugar, salt, ground pepper, paprika, cayenne pepper and garlic powder. Mix well.
• Coat each rack of rib top and bottom with dry rub mixture massaging in so it is evenly and well coated. Stack in a large foil roasting pan and cover with foil to let sit in fridge for at least 8 hours.
• Preheat oven to 275 F and bake covered with foil for 3-4 hours or until ribs are tender and start to fall apart when prodded with a fork. Depending on the cut of the ribs it may take a little longer to get to this level of tenderness.
• When tender remove from oven. Preheat BBQ to medium heat.
• BBQ ribs a few minutes each side basting with Sweet Baby Ray's Barbecue Sauce or your sauce of choice. Be careful not to let them sit for long because the sugar in the sauce may burn.
• Remove from barbecue and serve immediately.

RIBS TO DIE FOR

Steps:

• Rub ribs with garlic.
• Place them in a shallow roasting pan.
• Cover and bake at 300 degrees for 2 1/2 hours.
• Cool slightly.
• Combine the sugar, parika, salt, pepper, chili powder and ground cumin.
• Rub this over the slightly cooled ribs.
• Cover and refrigerate for 8 hours or overnight.
• In a saucepan, saute the onion in butter until tender.
• Stir in the remaining sauce ingredients.
• Bring to a boil.
• Reduce heat; cook and stir until thickened. About 10 minutes.
• Remove from the heat.
• Brush ribs with the sauce.
• Grill or Broil (med heat) for 12 minutes, turning and basting with the sauce.
• I like to blacken them up a little bit.
• Enjoy!
• ***NOTE*** my favorite style ribs to use are the pork BABY back ribs.

TO DIE FOR BARBEQUED RIBS

Steps:

• Heat oil in sauce pan and saute shallots, onion, garlic and chilies until fragrant and translucent, about 3 minutes. Remove from heat and add chilies, stir.
• In a medium sauce pan combine sugar, water and fish sauce, stirring over low heat until sugar has disolved. Bring to a boil slowly, stir in lemon grass and remove from heat.
• In a bowl combine the onion and sugar mixture. Stir in chili sauce, lime juice, lime zest, sherry, black pepper and allow to cool.
• Using a sharp knife seperate the rib racks into individual ribs. Divide the ribs among 2-3 large freezer bags with equal amount of marinade. Allow to marinade for 48 hours (we have with success used much shorter time).
• Grill the individual ribs on the BBQ for 10 minutes until done.
• Alternately you can use the grill/broil function of your oven.

OVEN PORK RIBS WITH BARBECUE SAUCE

Steps:

• Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
• Preheat oven to 160°C/320°F (all oven types).
• Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
• Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
• Line a new tray with foil then baking / parchment paper (you'll thank me later).
• Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
• Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
• Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
• Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!

FALL OFF THE BONE BBQ RIBS RECIPE

Steps:

• Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).
• Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
• Mix 3 1/4 cups pineapple juice and the brown sugar together and pour over the ribs.
• Cook on HIGH heat in the slow cooker for 7-8 hours or LOW for 10-12 hours.
• After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them).
• Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and 1/4 cup of pineapple juice you saved from earlier.
• Place the ribs gently on the grill and and brush with BBQ sauce.
• Turn the ribs twice, slathering with more sauce each time (you can't have enough sauce).
• They will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done).
• Serve immediately and enjoy.