Tag Archives: ribs

How to Barbecue Ribs – three Simple Strategies

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How to Barbecue Ribs – three Simple Strategies

When I got married I quickly realized how to BBQ ribs. They are my wife’s family’s favourite summertime meals. With all the outside cooking we do in the summer time all-around our household we are convinced to go by a lot of them. If you are not sure of how to BBQ ribs allow me notify you patience is the major essential for the reason that to cook them accurately you have to have to give them time, the ordinary time could take about 2 hrs to cook and many propose marinating them for six hours in advance of.

 

It is attainable for anyone to understand how to BBQ ribs. There are a lot of different strategies you can put together them. When you are learning how to do this it is very best to choose your favorite design, irrespective of whether it be grilling, oven baking and sluggish cooker. In addition choose your want flavor.

 

Right here are some suggestions to learn how to BBQ ribs three easy techniques:

 

Outside Grilling: When grilling your your meat on your outdoor grill you do not want to spot them specifically over an open flame. You really should location a shallow pan of h2o concerning the flame and meat. Recall to examine the pan to make positive the water did not all evaporate. It need to consider about two several hours cooking them this way.

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Oven Baked: this is a common way to learn how to BBQ ribs when it is too cold to really cook outside. You just marinate them initially and then bake for a few of hours at 225 degrees. If you do not like marinating then you can use a dry rub. You could also would like to wrap them in tin foil to continue to keep them tender and juicy.

 

Slow cooker: you can also use a slow cooker to prepare them as well. You will even so have to minimize the meat and bones into smaller pieces. Slow cook them at 200 degrees with your favorite sauce for many hours.

 

There are numerous distinct techniques to learn how to BBQ ribs. You can also fry or smoke the meat as properly. If you would like some recipes and to master additional about how to BBQ ribs click the hyperlink under.

 

The final hour of cooking is a superior time to baste with your preferred sauce. This time is meant to increase the flavor and caramelize a very good sauce. Be careful to keep track of closely however with sauces higher in sugar due to the fact they can simply melt away. For the duration of the cooking approach quite a few cooks will use liquids to enhance the flavor and tenderness. Liquids like apple juice, butter, honey, molasses or even alcohol. An exciting blend is to blend half bourbon and half apple juice and use a spray bottle to mist on the ribs through the previous hour.

 

Use the ‘bend test’ to make positive they are completed. Grab the rack in the center with your tongs and lift off the rack. If the other conclusion is bouncy and springy, they want to cook lengthier. If they bend about 45 degrees and search like the finish will break off, they are completed.

 

 

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A fan of excellent meals and drink, usually intrigued in chatting to some others about wonderful foods, excellent recipes and how to make it do the job well.

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Barbecue Smoked Sweet Pork Ribs

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Barbecue Smoked Sweet Pork Ribs

Ingredients

1/4 cup salt
1/4 cup white sugar
2 tablespoons packed brown sugar
2 tablespoons ground black pepper
2 tablespoons ground white pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
10 pounds baby back pork ribs

1 cup apple juice
1/4 cup packed brown sugar
1/4 cup barbeque sauce

Directions

Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking.

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Place the baby back ribs onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack.

Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.

Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to “shrink” back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.

Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.

My love of barbecue extends back to my childhood, and as such I hope you enjoy my selection of recipes. If you would like to find more great tasting barbecue recipes, then head over to Barbecue Party, where you will not only find a great selection of BBQ recipes, but also an invaluable guide on Broil King BBQ grills as well as a mouthwatering selection of delicious barbecue beef recipes.


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Slow Cooked Southwest Barbecue Ribs

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Slow Cooked Southwest Barbecue Ribs

BBQ SAUCE

Chili sauce    1/2 cup
Liquid honey    1/4 cup
Apple cider vinegar    1 tbsp.
Finely chopped onion    1 tbsp.
Dijon mustard    1 1/2 tsp.
Worcestershire sauce    1 1/2 tsp.

CHILLI RUB

Brown sugar, packed    1 tsp.
Chili powder    1 tsp.
Garlic powder    1 tsp.
Onion powder    1 tsp.
Paprika    1 tsp.    5 mL
Ground thyme    1/2 tsp.
Dried rosemary, crushed    1/4 tsp.
Salt    1/4 tsp.
Pepper    1/4 tsp.

For the ribs

Baby back pork ribs (about 2 racks)    2 lbs.    900 g

For the BBQ Sauce

Combine all 6 ingredients in small bowl. Chill. Makes about 1 cup (250 mL) sauce.

For the Chili Rub: Combine all 9 ingredients in small cup. Makes about 2 tbsp. (30 mL) rub.

To cook the ribs:

Spread Chili Rub on both sides of each rack of ribs. Wrap with plastic wrap. Let stand in refrigerator for at least 2 hours. Preheat gas barbecue to medium. Remove plastic wrap from ribs.

Place ribs on one side of greased grill. Turn off burner under ribs, leaving opposite burner on medium. Close lid. Cook for about 60 minutes, turning occasionally, until meat is tender and just starting to pull away from bones.

Brush with Barbecue Sauce. Cook for about 30 minutes, turning often and brushing with sauce, until glazed.

Transfer to large plate. Cover with foil. Let stand for 10 minutes. Cut into 3 or 4 bone portions. Serves 4.

Note: When greasing the grill, take care not to add too much oil or the charcoal will spatter and cause excessive flareups which can lead to the ribs being charred and overcooked on the outside far too early. Add a few drops at a time to your grill greasing utensil, and thoroughly coat the griddle including down the edges of the bars. When you have done this, bring the grill up to temperate and you are ready to start cooking.

I really hope you enjoy this recipe. If you enjoy Barbecue, and who doesn’t!? Then head over to Barbecue Party, where you will find one of the best selections of BBQ recipes on the Internet. You can also check out their BBQ blog which is updated daily with competition schedules, news, reviews, guides and advice.


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Kansas City Barbecue Ribs

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Kansas City Barbecue Ribs

Ingredients

For the barbecue rub

2 cups sugar
1/4 cup paprika
2 teaspoons chili seasoning
1/2 teaspoon cayenne pepper
1/2 cup salt
2 teaspoon black pepper
1 teaspoon garlic powder

For the baby back ribs

1 rack Baby Back Ribs
Barbecue Rub
Apple juice in a spritzer
2 cups BBQ sauce, your favorite

To prepare the rub

Combine all ingredients in shaker and use as “rub” on the following meats.

To prepare the baby back ribs

Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of “rub” and lightly coat both sides of meat.

Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter—it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees.

Leave damper open so you don’t trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours.

You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.

I really hope you enjoy this recipe. If you enjoy Barbecue, and who doesn’t!? Then head over to Barbecue Party, where you will find one of the best selections of BBQ recipes on the Internet. If you love BBQ sauces and want to try more and save money at the same time, take a look at the BBQ Sauce of the Month Club – 6 Month Subscription.


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Grilled Coffee Flavored Barbecue Pork Ribs Meal That is Suitable for Diabetics

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Grilled Coffee Flavored Barbecue Pork Ribs Meal That is Suitable for Diabetics

Looking for a different twist on barbecue?  Try these coffee-flavored barbecue ribs.  Why not mix two of our favorite things, coffee and barbecue ribs, into one?  Give these ribs a try and let your family and friends guess at your secret ingredient.  Add cheesy mixed vegetable casserole and strawberry salad for a complete meal.

GRILLED COFFEE-FLAVORED BBQ RIBS

2 to 3 lbs pork ribs

Salt and Pepper to taste

1 tbsp olive oil

1 onion, diced

1/4 cup catsup

3 tbsp vinegar

2 tsp Worcestershire sauce

1/2 cup water

2 tsp. strong instant coffee

2 tbsp Splenda

Salt and pepper ribs.  Combine remaining ingredients and brush on both sides of ribs.  Grill for 10 to 15 minutes, then begin brushing ribs frequently with sauce until they are done.

CHEESY MIXED VEGETABLE CASSEROLE

1 (16 oz) pkg frozen broccoli, cauliflower, carrots blend

1 (4 oz) can pimiento, drained

1 can golden mushroom soup

1/3 cup sour cream

1/4 tsp fresh ground black pepper

1 small can French-fried onions

1 cup shredded Swiss cheese

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.  In a large mixing bowl, combine the vegetables, 1/2 the pimiento, soup, sour cream, pepper, 1/2 the French-fried onions and 1/2 the cheese; mix well.  Spoon mixture into the prepared casserole dish.  Bake 20 minutes.  Sprinkle remaining French-fried onions and cheese over the top of the casserole.  Bake another 5 minutes.  Remove casserole from the oven.  Sprinkle remaining pimiento over the top.  Let stand 5 minutes before serving.

 

STRAWBERRY SALAD

2 small or 1 large pkg sugar-free strawberry gelatin

1 cup boiling water

2 pkgs (10 oz each) frozen sugar-free strawberries

1 – 8 oz can crushed pineapple in its own juice, drained

2-3 med/large bananas, mashed

1 1/2 cups sour cream

Dissolve gelatin in boiling water.  Add berries and allow to cool.  Add pineapple and bananas; mix well.  Pour 1/2 of mixture into a 12x9x2 inch pan and chill until set.  Leave remaining mixture at room temperature.  Spread sour cream over first layer once it is set, covering entire surface all the way to the edges.  Spoon remaining gelatin over the sour cream.  Chill until firm.  This is a salad that can be made a day ahead of time when you are busy.

Enjoy!

 

 

 

For more of Linda’s recipes and writings, visit her website at http://diabeticenjoyingfood.squarespace.com


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How to Made Yummy Ribs: Hoosier Oven Barbecue Ribs and Lone Star Ribs

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How to Made Yummy Ribs: Hoosier Oven Barbecue Ribs and Lone Star Ribs

Ribs seem to be a favorite no matter where you live.  Here are a couple of old fashion recipes for ribs from the state where I was born and raised and from the state I currently call home. I have also lived in three other states but today we concentrate on only these two. Take your choice of Hoosier Oven Barbecued Ribs (The state where I was born and raised.) or the Lone Star Ribs (The state where I have lived for the last 28 years.)  Or do yourself a favor and try both recipes!  Grab some sturdy napkins or a roll of paper towels and dig in!

HOOSIER OVEN BARBECUED RIBS

4 lbs spareribs
1 cup water
1 cup catsup
1/2 tsp salt*
1/3 cup vinegar
1/3 cup brown sugar
1 medium onion, sliced
3 tbsp Worcestershire sauce
1 tsp mustard
1 tsp paprika

Place ribs in a large pot and cover with salted water. Bring to a boil, reduce heat to simmer and cook until almost tender. Drain the ribs and place them in a shallow baking pan.

In a saucepan combine the water, catsup, salt, vinegar, brown sugar, Worcestershire sauce, mustard, and paprika. Bring the mixture to a boil over medium-high heat. Cook for about 5 minutes. Add the sliced onion. Spoon the mixture over the ribs and bake uncovered for about 45 minutes at 30 degrees. Baste often while baking.

*Depending on the amount of salt you used to boil the ribs, salt may not be necessary.

LONE STAR RIBS
 
3 to 3 1/2 lbs spareribs

Marinade:

1 cup hot water
1/3 cup vinegar
3 tbsp brown sugar
2 bay leaves, crushed

Basting Sauce:

1/3 cup vinegar
2/3 cup ketchup
2 tbsp Worcestershire sauce
3 tbsp sweet pickle relish
1/2 tsp ground cloves
1/2 tsp ground ginger
red bell pepper for garnish

Crack ribs or ask your butcher to crack them. Wipe ribs with a damp paper towel.

Arrange ribs in a deep glass dish or stainless steel dish. Combine ingredients for marinade and stir to melt brown sugar. Pour marinade while hot over the ribs. Let stand at room temperature for at least 2 hours or in the refrigerator overnight.

Combine the ingredients for the basting sauce. Preheat charcoal or broiler. Remove the ribs from the marinade. Place over the coals or in the broiler; sear well. Turn the ribs and sear the other side. Brush with sauce and cook, turning and basting on both sides until cooked to your liking. This should take 45 minutes to 1 hour depending on how done you like them. Cut the red bell pepper into wedges and place around or over the ribs on the serving platter.

Enjoy!

For more delicious recipes visit http://grandmasvintagerecipes.blogspot.com for my dessert recipes visit my blog at http://ladybugssweettreats.blogspot.com


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Finger Blitzin’ Barbecue Ribs

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Finger Blitzin’ Barbecue Ribs

This recipe yields 4 servings.

Ingredients

1    large cooking onion
1    or 1/2 spanish onion
4    garlic cloves
2 T  red wine vinegar
1 T  cumin seeds
1 t  red pepper flakes
2 t  leaf oregano,Dried
3/4 t  salt
1/4 t  cayenne pepper
2    racks pork back ribs,about
1    3 1/2 lbs.

Preparation

1.  Cut the onion into wedges and place in a food processor. Add garlic, vinegar, cumin, red pepper flakes, oregano, salt and cayenne. Whirl the until onion is very finely chopped, stopping to scrape down sides as necessary.

2.  Spread both sides of the ribs with onion mixture. Place ribs in a resealable plastic bag or flat dish. Close bag or cover dish and refrigerate for at least 6 hours or up to 1 day. Turn the ribs once during marinating time.

3. When ready to cook, oil grill and preheat barbecue. Set barbecue temperature to medium or medium – low. Barbecue with lid down or loosely covered with foil, turning once or
twice, until deep golden with slightly singed areas, about 50 to 60 minutes. If ribs are browning too quickly, move to a cooler part of grill or reduce heat.

For appetizers, serve individual ribs.

Tip – Removing the Pork Rib Membrane

Some people find that a screwdriver or oyster knife works well for this task. Use whatever tool works best for you. Once you get a small area pried up, grasp it with a paper towel and pull it off toward the other end of the slab, and if you do it correctly (it comes with practice), you should be able to remove the membrane with one movement.

 

If you like BBQ recipes, then head over to Barbecue Party where you will find great tasting BBQ rib recipes like this, as well as a daily updated BBQ blog.


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Cooking Barbecue Ribs in a Blizzard

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Cooking Barbecue Ribs in a Blizzard

There are times when you just have to have that rack of barbecue ribs. Maybe they have been sitting in your freezer since fall and you just can’t wait any longer, you just have to have those ribs. But with the cold of winter set in getting out to the grill is more of an exercise in survival, making it hard to truly enjoy the barbecue experience. Throw in some snow and wind and the idea of cooking ribs on the grill goes out the door.

Now if your are truly hardcore you can put on your snow boots, bundle up in hat, coat and gloves, shovel a path out to the grill, get it lit and hope the wind doesn’t blow it out. The next part may be even trickier; actually grilling the ribs. While barbecue ribs aren’t all that hard to make they do need constant attention. Standing outside in the cold and wind can make this difficult not to mention that it’s either getting dark out or the sun has already gone down. Grilling in the dark, even with a flashlight, is not easy because it’s hard to tell if and when the ribs are done.

Now this doesn’t mean it can’t be done because many a hard core griller has endured the elements to fix their favorite barbecue dish. But if this isn’t you’re idea of barbecue fun then there is an alternative. If you have a large crock pot or pot you can put on the stove you can be enjoying tender barbecue ribs in a few hours.

Here’s how you do it.

Get your crock pot or large pot set up. Pour in some barbecue sauce then set your ribs in the sauce. You may have to cut your ribs into sections if you are doing a rack of baby back ribs. Pour the rest of the sauce over the ribs making sure to cover them well. You want to cook them slowly so don’t turn the stove up to high. With a crock pot set them to high to get the temperature up and then turn them down to low and let them simmer.

By cooking your ribs slow you are looking at letting them cook for two to three hours, or even longer. The flavors of the sauce will work deep into the meat leaving it moist and tender. It will also fill your house with the smell of barbecue, which is good if you like that kind of thing.

While this isn’t exactly the same as cooking barbecue ribs on a grill it is a great way to enjoy the taste of barbecue even on the coldest of winter nights.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips for a successful barbeque visit his web site Backyard Barbeque.


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