EASY TENDER RIBS
This is my spin on a rib recipe I found on the web. Easy, falling of the bone tender, and sure to please. What else could you ask for? All ingredients can be altered to your taste!
Provided by Chris 5
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut your ribs to fit the largest pot you have.
- Add onion, garlic, one bottle of BBQ sauce, and beer, if using. Add water to cover. Mix.
- Bring uncovered to boil, lower heat and simmer for at least 45 min to an hour. Remove ribs to a platter and let cool slightly. Slather generously with your remaining bottle of BBQ sauce, saving some for basting while grilling.
- (At this point, you can either fire up the grill, or put the ribs away until you are ready to grill them. I often make these in the morning, and grill them in a flash for dinner.).
- Preheat your charcoal or gas grill, and throw the ribs on (bone side down first) for about 10 min per side, basting with remaining BBQ sauce often. Watch so they don't burn.
- Serve with your favorite BBQ sides. Enjoy!
Nutrition Facts : Calories 1091.9, Fat 72.1, SaturatedFat 25.7, Cholesterol 267.5, Sodium 2525, Carbohydrate 40.1, Fiber 3.5, Sugar 11.3, Protein 60.6
TENDER, EASY RIBS
You won't believe how easy it is to make restaurant style ribs at home. People are always so impressed when we make these and they are too easy! The rub paste I just throw together till it smells "right", please adjust to your individual tastes or use your favorite rub (also very good with just salt and pepper). We make as many as 8 racks at time so increase as desired.
Provided by MommyMakes
Categories One Dish Meal
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Lay each rack out on a heavy duty foil sheet.
- Mix Rib Rub into a thick paste and use your hands to rub it into the meat. You want to rub a thin layer all over without leaving any gritty deposits. It will stain the meat a rich red color. Work the rub into the meat for at least a minute (I hate doing this but it must be done!). Store extra rub in the refrigerator.
- Wrap tightly in foil. I lay the racks vertically on long vertical sheets. I fold over the top and bottom, then bring the sides up so they are even and fold over and crease, then roll down until the seam is flush against the meat. Be careful not to allow the bones to puncture the foil (I usually use two sheets to prevent this) all your good juices will leak out!
- Refrigerate until ready to start cooking (the longer they sit the stronger the flavors will be, however you can cook straight away if desired), you can do this the day before if desired or at home if taking to a picnic or campsite.
- When ready to start cooking place all foil wrapped racks on a rimmed baking sheet or large roasting pan, the packets will leak and your oven will be a big mess otherwise. You can pile them all on, they don't have to be arranged.
- Bake at 300°F for 2 1/2 hours, I have cooked as many as 8 racks for that same time without any difference, although if your ribs are very thick you may want to increase the cook time a bit or if you just want to delay you can cook them at 250°F for four hours.
- At this point, remove a rack and careful unroll the foil to check if they are done, the bones should be loose in the meat (you should be able to remove a bone just by pulling it with your fingers). If they are still tight, put it back in for another half an hour or so, keep checking.
- Transfer finished racks (carefully!) to the grill. Baste each side of each rack with barbecue sauce (this rub works will with a slightly-sweet mesquite) and finish them over a high flame for about 10 minutes, get a good crust, be careful not to let it stick.
- If you don't have access to a grill you can use your broiler to crisp them up.
Nutrition Facts : Calories 1231.4, Fat 88.1, SaturatedFat 31.1, Cholesterol 369.5, Sodium 2249.4, Carbohydrate 6.8, Fiber 1.4, Sugar 2.9, Protein 103.1
SIMPLE BBQ RIBS
Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh.
Provided by LLOYD RUSHING
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h
Yield 4
Number Of Ingredients 5
Steps:
- Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Nutrition Facts : Calories 440.5 calories, Carbohydrate 24.5 g, Cholesterol 127.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 33.3 g, SaturatedFat 7.8 g, Sodium 4260.3 mg, Sugar 16.8 g
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
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