Ultimate Ribs With Key West Barbecue Sauce Recipes

THE ULTIMATE BARBECUED RIBS

Steps:

• Special equipment: Kitchen twine
• Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
• Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat 2 tablespoons oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
• Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
• When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

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!

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

FOOLPROOF RIBS WITH BARBECUE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

THE ULTIMATE BARBECUED RIBS

Steps:

• Special equipment: Kitchen twine.
• Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
• Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
• Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
• When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

SWEET-AND-SPICY RIBS

Steps:

• Preheat oven to 325°F. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.
• Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2-3 hours. Let cool.
• Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.
• Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5-8 minutes. Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15-20 minutes. Remove sauce from heat, add vinegar, and season with salt.
• Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5-7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.
• Do Ahead
• Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.