I need a recipe for BBQ ribs (pork)?!


Question:

I need a recipe for BBQ ribs (pork)?

I prefer the homemade slow cooked kind

fall off the bone tender

extremly well done

southern

as for the spices not too hot may be somethins sweet


thanks everyone


Answers: Here's an easy award-winning Texas Spareribs recipe that can be used for pork spareribs, country style ribs, or any other pork ribs. Just adjust the cooking times with the bigger, meatier cuts.

These ribs get most of their tenderness before they hit the grill by being cooked slowly in the oven. Bbq ribs recipes don't get much better than this one.

Texas Pork Spareribs

INGREDIENTS:
4 racks pork spareribs
1 1/2 cups white sugar
1/4 cup salt
2 1/2 tablespoons black pepper
3 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons garlic powder
1/2 cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
pinch cayenne pepper
salt and pepper to taste
1 cup soaked wood chips

DIRECTIONS:
Trim away any excess fat from ribs. In a medium bowl, stir together the sugar, salt, black pepper, paprika, the 1 teaspoon of the cayenne pepper, and garlic powder. Rub spice mix all over the ribs. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for 8 or more hours.

Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3-4 hours, or until the ribs are tender and just about falling apart fall apart.

For the barbeque sauce, remove 4-5 tablespoons of drippings from the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water if it gets too thick.

Preheat grill for low heat. When grill is ready, add the soaked wood chips to the coals or to the smoker box of a gas grill. Spray grill's grate with a coat of cooking spray. Place ribs on the grill but do not overcrowd. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling only.

Here's a great recipe for Beef Short Ribs. The trick to tenderizing the short ribs for this recipe is simmering them in beer. The beer also helps to give them a good flavor.

BBQ Beef Short Ribs

INGREDIENTS:
5 pounds beef chuck short ribs
24 ounces beer
Spicy BBQ Sauce (recipe follows), or your favorite bottled sauce.

DIRECTIONS:

Trim any excess fat from ribs. Place ribs in a Dutch oven or large cooking pot. Add beer to cover ribs. Bring to boiling over high heat. Reduce heat to low. Simmer, covered, for about 2 hours or until fork-tender.

Prepare outdoor grill to medium heat. Place ribs on grill; brush with half of reserved Spicy Barbeque Sauce for basting. Grill, covered, turning often and brushing with remaining basting sauce, for 15 minutes or until slightly crispy on the outside.

Heat reserved Spicy Barbeque Sauce for dipping. Serve with ribs.

Spicy Barbeque Sauce:
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
3 tablespoons butter
1/3 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon onion powder
1/2 teaspoon celery seed
1/2 teaspoon liquid hot pepper

Simmer over medium heat for 15 minutes. Reserve half of sauce for basting and half for dipping.

Because of their versatility, these bbq ribs recipes should keep you busy for some time to come. There's also some links to more ribs recipes below. And there will be frequent updates and additions to this bbq ribs recipes page. pull that thin white layer of skin (membrane) off the back of the ribs.
cut the ribs into individual pieces and season the ribs with seasoned salt, garlic powder, paprika, and black pepper.
put the meat in a crock pot with a very small amount of water and let them boil for 3-4 hours on low setting.
once the ribs have cooked for a few hours, add in your favorite brand of bbq sauce and let it continue to cook for an extra 2-3 hours on low.
these ribs should be perfect and falling off the bone.

make sure you use the small boned ribs and not the big ones. This is how I make mine and they come out GREAT everytime
I live the ribs in a slab to cook because it is easier then I cook them in the over for 1 1/2 hours in a alum. foil bag with a dry rub
1 cup brown sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion power
2 tbsp cumin
Then you COVER the ribs with the rub both sides then I take some honey and drizzle a little over the ribs about 1/4 cup and then drizzle some bbq sauce over it also about the same amout and close the bag loosley so they kinda steam then when they are done cook on the grill for 1/2 hour 15 minutes per side and while on the grill brush on bbq sauce.
You will LOVE them they come out so tasty and fall right off the bone Go get some Emeril's Rib Rub in the spice section of the grocery store. Grab some baby back ribs while your there. Go home and follow the instructions on the bottle. Throw em in the oven or on the outdooor grill. Pull out a six pack of beer, drink, be merry, and eat. Baby Back Racks Recipe courtesy Paula Deen, 2007
See this recipe on air Friday Jul. 13 at 1:00 PM ET/PT.

Show: Paula's Home Cooking
Episode: Reunion Family Picnic

2 racks baby back ribs (about 2 1/2 pounds)
1 recipe Barbecue Sauce, recipe follows
Lemon wedges
Fresh rosemary sprigs

Preheat oven to 350 degrees F.
Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.

Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour.

*Cook's Note: You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

Preheat an outdoor grill to medium-high heat.

Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill; the sugar in the barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.


Barbecue Sauce:
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup apple cider vinegar
3/4 cup water
3/4 chopped onion
3 tablespoons light brown sugar
1 teaspoon salt
3 tablespoons yellow prepared mustard
3/4 cup ketchup
2 tablespoons paprika
Pinch garlic powder
3 tablespoons Worcestershire sauce
Freshly ground black pepper
Stir all ingredients together in a small saucepan. Bring to a simmer and cook until slightly thickened, about 10 minutes. The sauce will keep in the refrigerator, covered, for up to 2 weeks.

Yield: 3 cups



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