OVEN BRAISED BARBECUE PORK RIBS
This is a method I got from FoodNetwork's Alton Brown, and it's foolproof. I've tweaked the ingredients many times, in many ways, but it's always turned out great. This is my favorite variation, and the only way I make barbecued country ribs.
Provided by Vina7737
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Fold each sheet of foil in half lengthwise.
- You now have two double thick sheets measuring 18x18 inches.
- Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open.
- You now have a double thickness foil bag.
- Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are 'bone-in'.
- Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce.
- Pour into the bag with the ribs.
- Triple fold and firmly crimp the top folded edges of the foil.
- Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours.
- Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan.
- Crimp the cut edge and set the ribs aside, still sealed in the foil.
- Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce).
- While the sauce is reducing, preheat your oven broiler.
- Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender.
- Taste the sauce and add more hot sauce if you want more spiciness.
- Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.).
- Turn the ribs, and repeat.
- If you want a thicker coating, do this brush-and-broil process one more time per side.
- (I usually do.) Serve with any extra sauce to pour over.
- NOTE: If you don't have or can't find the dark maple syrup, dark corn syrup is a good substitute.
Nutrition Facts : Calories 2057.3, Fat 121.2, SaturatedFat 24.3, Cholesterol 757.8, Sodium 1033.1, Carbohydrate 29, Fiber 0.4, Sugar 23.8, Protein 199
BARBECUE ST. LOUIS PORK RIBS
Provided by Alton Brown
Time 6h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set a smoker to 225 degrees F.
- Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.
- Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
- Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
- Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.
- Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.
BARBECUE COUNTRY PORK RIBS
BEST country style pork ribs ever!! The homemade sauce is very popular in our family and just makes these ribs the best! Easy preparation and uses items already on a pantry shelf.
Provided by Seasoned Cook
Categories Pork
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Place pork ribs in a large dutch oven. Add water and salt. Boil covered on simmering low heat for approximately 1 hour 15 minutes until fork tender. While ribs are boiling prepare sauce.
- SAUCE: Saute chopped onion and celery in olive oil in a small saucepan.
- Add ketchup, brown sugar, lemon juice, worcestershire sauce and water. Simmer for one minute. Spoon on top of pork ribs which have been placed on a serving dish.
- Enjoy!
Nutrition Facts : Calories 810.5, Fat 42.8, SaturatedFat 8.4, Cholesterol 252.2, Sodium 2249.2, Carbohydrate 37.3, Fiber 1.2, Sugar 31.2, Protein 67.6
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
Categories Pork Bake Marinate Quick & Easy Dinner Pork Rib Summer Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
- Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
- Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
PORK RIBS WITH BARBECUE SAUCE
For spicier ribs, coat them with your favorite chile rub before wrapping in foil and baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Season ribs all over with salt and pepper. Stack slabs on a large piece of heavy-duty foil; seal tightly, and place on a rimmed baking sheet. Cook until meat is fork-tender, about 1 1/2 hours.
- Heat grill to medium-high; lightly oil grates. Remove ribs from foil (discard foil); brush with sauce, coating rounded side well. Grill until nicely browned, 3 to 4 minutes. Serve with more sauce.
Nutrition Facts : Calories 521 g, Fat 39 g, Protein 32 g
CLASSIC BARBECUE PORK RIBS WITH SMOKY BACON BARBECUE SAUCE
Provided by Bruce Aidells
Categories Fourth of July Father's Day Backyard BBQ Bacon Pork Rib Spice Summer Grill Grill/Barbecue
Yield Makes 4 to 6 servings
Number Of Ingredients 37
Steps:
- Prepare the rub and bake the ribs:
- In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.
- Preheat the oven to 325°F.
- Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill.
- While the ribs are baking, make the barbecue sauce:
- In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes-do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.
- Grill the ribs:
- While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill's bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high.
- If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.
- Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.
BARBECUE COUNTRY-STYLE PORK RIBS
This basic barbecue has big flavor and no ketchup or Coca-Cola (no disrespect meant to those who favor that type of seasoning). There's no fire involved; you use a standard oven. The spicing trends toward Caribbean, with plenty of sweet spice and as much Scotch bonnet or habanero chile heat as you wish. County-style ribs are meaty bone-in pork chops cut from the shoulder end of the loin, so use those or a whole bone-in pork shoulder roast. Cooked until it's ultratender, it can be cut in chunky pieces and served in its juices with beans, rice and cornbread. Or shred the cooked meat to make pulled pork sandwiches or tacos. It's quite good accompanied with a crisp slawlike cabbage salad or your favorite version of coleslaw.
Provided by David Tanis
Categories dinner, roasts, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Heat oven to 400 degrees. Place pork in a Dutch oven or a roasting pan with a lid. Sprinkle with salt. In a small, dry skillet over medium heat, toast allspice, peppercorns, coriander and cloves until fragrant, about 2 minutes. Using an electric spice grinder or a mortar and pestle, grind spices and transfer to a small bowl.
- To the ground, toasted spices, add smoked paprika, cayenne, cinnamon, annatto (if using), garlic, molasses, vinegar and tomato paste. Stir well, then rub mixture all over pork.
- Add 4 cups water to pot. Add split chiles, if using (omit if you don't like really spicy barbecue), and bay leaves. Cover and bake for 30 minutes. Reduce heat to 300 degrees, and continue to bake, basting occasionally for 2 hours, until meat is fork tender and falling off the bone. Pour off juices and remove rising fat. Cut pork into chunks or shred. Serve with pan juices, on a bun or roll, and/or with the cabbage salad. (Alternatively, refrigerate meat and juices for up to 2 days for easier fat removal, and reheat.)
- To make optional cabbage salad, place cabbage in a low, wide bowl. Sprinkle with salt and toss well. Add orange juice, lime juice, vinegar, jalapeño, cumin and scallions. Toss well and leave to macerate for at least 1 hour; repeat tossing once or twice. Garnish with cilantro sprigs.
CROCK POT BARBECUE PORK RIBS
Make and share this Crock Pot Barbecue Pork Ribs recipe from Food.com.
Provided by EarnhardtFan
Categories Pork
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix half of the spices with the flour rub on pork ribs until coated. Heat oil in frying pan on med-high and brown all sides of ribs.
- Place the browned ribs in a crock pot.
- Mix in bowl barbecue sauce, salad dressing, remaining spices & chopped onion.
- Pour over ribs, cook on high at least 3-4 hours on high turning 2-3 times during cooking. Meat will fall apart.
5-INGREDIENT INSTANT POT® BARBECUE PORK RIBS
These easy, succulent and meltingly tender Instant Pot® barbecue ribs are as quick as they are delicious! After cooking in the electric pressure cooker, just bake them for a few minutes for that irresistible BBQ rib bite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Spray 6-quart Instant Pot® insert with cooking spray. Mix broth, seasoning and Worcestershire sauce in insert. Add ribs; turn to coat. Stand ribs up against sides of insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Transfer ribs to cutting board; cool slightly. Discard cooking liquid. When cool enough to handle, cut sections into individual ribs.
- Position oven rack 4 inches from broiler element. Set oven control to broil. Line rimmed sheet pan with foil. Spray with cooking spray. Place ribs on foil; brush all over with BBQ sauce.
- Broil ribs 2 to 4 minutes or until sticky, crispy and blackened in spots.
Nutrition Facts : Calories 460, Carbohydrate 11 g, Cholesterol 135 mg, Fat 1/2, Fiber 1 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 9 g, TransFat 0 g
CHERRY-BARBECUE PORK RIBS
This goof-proof recipe for lip-smacking ribs features microwave ease and smoky grilled flavor. You'll love the jazzed-up barbecue sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the ribs in a 3-qt. microwave-safe dish. In a small bowl, combine the orange juice, Liquid Smoke if desired, garlic powder and pepper; pour over ribs. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the barbecue sauce, preserves and molasses. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes, stirring occasionally., Drain ribs. On a greased grill, cook ribs, covered, over medium heat for 8-10 minutes or until browned, basting with sauce and turning occasionally.
Nutrition Facts : Calories 301 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 255mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 27g protein.
DAD'S FAMOUS BARBECUE PORK RIBS
Make and share this Dad's Famous Barbecue Pork Ribs recipe from Food.com.
Provided by The Spice Guru
Categories Pork
Time 3h30m
Yield 5 pounds pork ribs, 8 serving(s)
Number Of Ingredients 21
Steps:
- PREHEAT oven to 300°F.
- COMBINE the RUB ingredients in a small bowl.
- RUB mixture evenly over ribs (save any spare seasoning rub for another use).
- POUR one inch of apple juice (or water) into a roasting pan; WRAP ribs with foil and place into pan, foil-seam up; PLACE foil-wrapped ribs into roasting pan; BAKE between 2 1/4 - 2 1/2 hours (replenish liquid in pan as needed).
- MEANWHILE prepare Recipe #436708: WHISK all of the SAUCE ingredients together in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank's buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin's Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard; SIMMER sauce over low heat for 30 minutes, whisking occasionally; REMOVE from heat.
- REMOVE baked ribs from oven and pour off the fat.
- BASTE all sides of ribs with the SAUCE (Funnel extra untouched sauce into a plastic squeeze bottle or Ball canning jar then store refrigerated and capped).
- BARBECUE/GRILLING METHOD: PREHEAT grill to medium heat; SET grate four inches above coals/heat source; BRUSH grill grate with vegetable oil; PLACE ribs on grill; BASTE ribs with sauce occasionally; TURN ribs as needed; REMOVE ribs from grill when the sauce caramelizes and edges are lightly charred, without overcooking (about 15 minutes, or just slightly longer).
- BAKING METHOD: Preheat oven temp to 450°F Bake ribs unwrapped, top side down, for 8-10 minutes. SLIDE oven rack out carefully using oven mitts; TURN ribs over carefully with tongs; BASTE the top again with sauce; BAKE for a remainder of 8-10 minutes or until the sauce caramelizes and edges are lightly charred, without overcooking; ALLOW ribs to cool 10 minutes before serving.
- SERVE and ENJOY!
Nutrition Facts : Calories 901, Fat 67, SaturatedFat 21.5, Cholesterol 227.2, Sodium 1640.3, Carbohydrate 27.2, Fiber 1.5, Sugar 18.4, Protein 44.5
GRILLED PORK RIBS WITH GOCHUJANG BARBECUE SAUCE
These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want-heat, sweetness, and palate-gripping acid-but with extra tang.
Provided by Chris Morocco
Categories Bon Appétit Dinner Summer Pork Pork Rib Grill/Barbecue Backyard BBQ Vinegar Hot Pepper Grill
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.
- Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2-3 hours. Let cool.
- Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8-10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.
STICKY CHINESE BARBECUE PORK BELLY SPARE RIBS (CHAR SIU)
Number Of Ingredients 10
Steps:
- Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
- After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F).
- Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling. Remove from oven and allow to cool.
- If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
- Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.
- ***Additional Glaze (Optional): 1/4 cup hoisin sauce 1/4 cup soy sauce 1 tablespoon Chinese wine (Shaoxing -- or dry sherry) 1 tablespoon honey 2 tablespoons brown sugar 1 teaspoon minced garlic 1/4 teaspoon Chinese five spice powder 1/4 teaspoon red food colouring
GRILLED PORK RIBS WITH CHIPOTLE BARBECUE SAUCE
Barbecue? Create finger-lickin' ribs with a sauce that smokes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
- Brush meaty sides of pork ribs with oil; sprinkle with thyme. Place pork, meaty sides up, on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour 30 minutes to 2 hours or until no longer pink when cut near bone and pork is tender.
- Meanwhile, in 3-quart saucepan, mix Chipotle Barbecue Sauce ingredients; heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Brush sauce over pork 2 or 3 times during last 15 minutes of grilling.
- Heat any remaining sauce to boiling; boil and stir 1 minute. Cut pork into serving pieces; serve with remaining sauce.
Nutrition Facts : Calories 580, Carbohydrate 31 g, Cholesterol 130 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 28 g, TransFat 0 g
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
If you're looking for a standard BBQ rib recipe, this isn't it. My family and friends love this recipe. If you prefer to grill the ribs - which will intensify the hoisin flavor - remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Plan ahead because these ribs need to marinate overnight. Time does not reflect marinating time.
Provided by lazyme
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place ribs in large roasting pan.
- Pierce meat with fork.
- Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
- Whisk remaining ingredients in small bowl to blend.
- Pour sauce over ribs, turning to coat.
- Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
- Preheat oven to 400°F
- Bake ribs, covered, until just tender, about 30 minutes.
- Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes.
- Cut meat between bones to separate ribs and serve.
Nutrition Facts : Calories 1012.4, Fat 75.1, SaturatedFat 27, Cholesterol 246.2, Sodium 1415.6, Carbohydrate 21, Fiber 1.3, Sugar 12.4, Protein 50.4
PORK RIBS W/MANGO BARBECUE SAUCE
It's almost endless, the variations with barbecue sauce and fresh tropical fruits. It's so delicious and finger-lickin' good!!!
Provided by Jo Anne Sugimoto
Categories Ribs
Number Of Ingredients 14
Steps:
- 1. Place ribs in a roasting pan.
- 2. Combine bay leaves, peppercorns, liquid smoke, salt and water, pour over ribs. Cover tightly with foil.
- 3. Bake for 45 minutes in a 350 degree oven for 45 minutes.
- 4. Combine the remaining ingredients to make the mango barbecue sauce.
- 5. Remove the ribs from the roasting pan, and place on rack of broiler pan.
- 6. Baste frequently with the mango barbecue sauce, broil ribs in oven, 6 inches from broiler unit until browned on both sides.
BARBECUE BONELESS PORK RIBS
Categories Pork Marinate Low Fat Condiment Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 3
Steps:
- Combine pork and barbecue sauce in large baking dish. Turn ribs to coat with sauce. Cover and refrigerate 4 hours.
- Prepare barbecue (medium-high heat). Grill pork until cooked through, basting with sauce, turning occasionally, about 18 minutes. Transfer to platter. Sprinkle with green onions and serve
E-Z ADOBO PORK RIBS WITH MOLASSES-CHILE BARBECUE SAUCE
Another great recipe from the Grilling Maestros cookbook. Most of the cooking is done in the oven and then you place them on the grill for that wonderful smoked crust and flavor. This dish would be great with the Red Cabbage Salad with Pineapple and Sesame-Lime dressing.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 3h
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 200 degrees.
- In a food processor or blender, combine the paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow roast for 3 hours until red juice comes out when you prick the meat with a fork. The meat will be tender and pull easily from the bone. Remove the ribs from the oven. They can go right onto a grill, stand out for awhile, or be refrigerated, covered, for up to 2 days.
- While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well, Set aside.
- Grill the ribs on a high rack set over low heat and let them stay there as long as your patience allows. A light crust on the outside is the goal, and depending upon your fire, it can be achieved in 5 minutes or take up to 30 minutes. The longer the ribs cook, the better. Brush them with the sauce during the last minute on the grill. Cut the ribs apart between the bones and serve the remaining barbecue on the side.
Nutrition Facts : Calories 214.9, Fat 7.3, SaturatedFat 1, Sodium 4528.5, Carbohydrate 39.7, Fiber 3.3, Sugar 25.6, Protein 2.7
BARBECUE PORK LOIN RIBS
Make and share this Barbecue Pork Loin Ribs recipe from Food.com.
Provided by Shellbelle
Categories One Dish Meal
Time 6h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in crock pot.
- Cover and cook on high for 5-6 hours.
Nutrition Facts : Calories 378.4, Fat 22.8, SaturatedFat 7.6, Cholesterol 78.2, Sodium 466.5, Carbohydrate 20.9, Fiber 2.6, Sugar 3.7, Protein 21.7
PORK RIBS WITH MOLASSES-CHILE BARBECUE SAUCE
Delicious and very EZ to make. These are very addictive, maybe you should make a double batch and have the whole family over for a barbecue.
Provided by Matthew Molus
Categories Pork
Time 3h45m
Yield 4-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 225º F.
- In a food processor or blender, combine the paste ingredients and blend until smooth.
- Dry the ribs with paper towels, then rub them thoroughly with the paste.
- Place the ribs on two baking sheets and slow roast for 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. The longer you cook the ribs the better, just don't let them dry out.
- Remove the ribs from the oven.
- They can go right onto the grill, stand out for a while, or be refrigerated, covered, for up to 2 days.
- While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
- Light a fire in your grill.
- You want a very low charcoal fire with the rack set as high as possible.
- Put the ribs on the grill and let them stay there as long as your patience allows.
- A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side.
- If you're into prolonging your guests' agony.
- Of course, the longer the ribs cook, the better.
- Brush them with the sauce during the last minute on the grill.
- Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 272.9, Fat 9.3, SaturatedFat 1.2, Sodium 5634.1, Carbohydrate 50.4, Fiber 4.2, Sugar 32.4, Protein 3.5
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