Best Davids Bbq Pork Ribs Recipes

BEST-EVER GRILLED RIBS

Steps:

• Preheat a grill (charcoal or gas) to 300˚, with the coals or flames only under one half of the grill.
• For the spice rub: In a small bowl, mix the brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper and cayenne (if using) to combine.
• Place the rack of ribs on a large sheet tray and remove the membrane from the underside of the ribs. Rub the vegetable oil all over both sides of the ribs, then sprinkle evenly with the spice rub.
• Place the ribs on the sheet tray, with the curves of the bones facing down. Add the chicken stock and vinegar to the tray. Wrap the tray tightly with aluminum foil and place on the grill over the side with no coals/flame. Cook over indirect heat until the internal temperature of the ribs reads 180˚ to 190˚, about 80 to 90 minutes.
• Increase the grill temperature to 375˚ and oil the grill grates well. Transfer the ribs directly over the grill grates and brush the tops with the BBQ sauce. Cover and cook for 5 minutes. Carefully turn the ribs over and baste the other side with the BBQ sauce. Cover again and cook for an additional 5 minutes. Continue basting and turning the ribs until the BBQ sauce has created a sticky coating and the ribs are charred in spots, 10 to 20 minutes longer.
• Transfer the ribs to a cutting board, cut into pieces and serve.

DAVID'S BBQ PORK RIBS

Steps:

• Wash rib racks in cold water and dry. Then remove the film on the inside of the rack.
• In a mixing bowl add apple cider vinegar, balsamic vinegar, Worcestershire sauce, liquid smoke, brown sugar, and seasonings. Mix well until the brown sugar dissolves (for the most part) and set aside. Cut the rack into sections of 3-4 ribs each. Usually 1/4 of the rack each. In a one-gallon Ziploc bag, place the ribs and pour the marinade mix into the bag. Get as much air out of the bag as you can and zip shut. Mix around in the bag so the marinade gets all over the ribs. You should have 4 pretty equal sections of ribs. You can set them where the bag will lay flat on the counter. Leave out, do not refrigerate. About every 15 minutes flip the bag over and work the marinade into the meat. The marinade works best if the ribs and marinade are at room temperature. Marinate at least one hour.
• Remove ribs from bag and place on a hot grill but with indirect heat. You want the ribs to slow cook. If you place them over the fire you will be fighting nasty hot fires as they cook due to the brown sugar.
• Brush ribs with marinade or dip them in the Ziploc bag several times during cooking. At least once per half hour. Need to cook for 2 1/2 hours or until the meat is starting to pull off the bones.
• Remove from the grill, rest, slice into individual ribs and then serve.

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.

BROWN SUGAR PORK RIBS

Steps:

• Trim excess fat, the membrane, and flap from the ribs. Reserve the flap, trimmed of its membrane, to grill for tacos. Spread a piece of plastic wrap on the counter 5" longer than the rack. Dust the meat side of the ribs with the cayenne.
• Mix together the brown sugar and kosher salt. Spread half the dry mix on the plastic wrap. Lay the ribs on top, then cover with the rest of the dry mix. Cover with a second piece of plastic wrap, seal, fold in half and place into a Ziploc or plastic bag. Refrigerate in a pan overnight.
• In the morning remove the ribs. The dry mix will have transformed into a slurry. In a sauce pan sauté the onions and garlic with olive oil until lightly browned; season with pepper. Remove the ribs from the plastic bag. Use a rubber spatula to remove most of the liquid from the ribs and plastic bag and transfer to the sauce pan. Add the tomato paste. On a low flame simmer the sauce for 20 minutes. Taste and adjust the flavor if necessary.
• Line a large baking tray with tin foil. Place a wire rack on top of the baking tray, then put the ribs on the rack. The ribs can either be cooked in a 350 degree oven or on the "cold" side of a covered grill with the heat on high. Cook the ribs 30 minutes on each side, then baste the ribs with the sauce another 30 minutes on each side or until done. Remove from the oven, cut apart the individual ribs, and serve.

SIMPLE BBQ RIBS

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).

BROTHER DAVID'S GRILLED CHICKEN & RIBS

Steps:

• Lightly brush your grill with olive oil and preheat it to approximately 350°F.
• In the meantime, rinse the meat, pat it dry, and season with salt, pepper, and garlic powder. Arrange the chicken and ribs on the grill. Resist turning the meat for at least 5 minutes. This will help it sear nicely. After 5 minutes or so, turn the meat over, sear the other side for 5 more minutes. Turn again, and this time, brush the meat with the barbecue sauce. Then turn again every 5 minutes, repeating the process of brushing the meat with sauce until the chicken and ribs are cooked through and the barbecue sauce begins to caramelize and form a crust on the meat (35 to 40 minutes).
• Serve with more barbecue sauce on the side.

THE BEST EVER BBQ PORK RIBS

Steps:

• Preheat oven to 275°.
• Cut ribs in half & generously apply rub on both sides, massaging it into the meat.
• Wrap each half tightly in heavy duty aluminum foil.
• Place each in a shallow pan with sides.
• Bake for 3 hours.
• Serve with your favorite sauce.
• NOTE: If you want them BROWNED, carefully remove the ribs from the foil. Place under broiler or on grill until desired, but watch carefully so not to burn -- 10-12 minutes each side should be sufficient.
• NOTE 2: If you want them SMOKED, carefully remove the ribs from the foil. Place on grill, using indirect method -- smoke for about an hour. I recommend Apple or Hickory.
• DO NOT soak wood chips/chunks in water! Wood doesn't absorb much water, so all you're doing is cooling off the coals.
• ENJOY!