AWARD WINNING RIBS
Here's another recipe from Diana Sauce.com for ribs, its very good - For sweet and sticky ribs, use Diana Sauce, Maple or Honey Garlic flavours on the grill.
Provided by Chef mariajane
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Slice between the bones to cut each rack into two equal portions. Brush ribs with marinade. Transfer ribs to a Dutch oven; drizzle with any remaining marinade. Add enough cold water to cover the ribs. Set the Dutch oven over high heat; bring to a boil. Reduce heat to low. Simmer ribs, partially covered, for 1 hour or until fork tender; remove ribs. Preheat grill to medium. Brush ribs with half of the sauce. Grill ribs, turning and basting frequently with remaining sauce, for 20 minutes or until ribs are very saucy and tender.
Nutrition Facts : Calories 1344.2, Fat 108.2, SaturatedFat 40.7, Cholesterol 353.8, Sodium 854.1, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 78.7
KILLER STICKY RIBS, RUB AND SAUCE
The amounts for the rub make enough for 4 racks of ribs, but I use only as much as I need for ribs and use the rest on pork chops or chicken to be grilled. This is a bunch of recipes combined and tweaked over time. I use the same method of cooking as Cook's Illustrated, but have combined a rub and sauce that allow for great flavor and a sticky, without being too sweet, rub and sauce.
Provided by NewNerdMom
Categories Pork
Time 4h40m
Yield 4 ribs, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients for the rub in a plastic bag or tightly lidded container. Be sure there are no clumps of brown sugar and that spices are well distributed and combined. Reserve 2 tablespoons of the rub for the sauce. (If only using enough rub for fewer than 4 racks of ribs, separate amount of rub you will need so as not to contaminate what is left over. You may store additional rub mixture in a sealed container or zip top bag for further use - it works very well on pork chops or chicken.).
- Remove membrane from the underside of ribs. This can be easily done by using a paring knife to loosen one edge of the membrane and then, using paper towel to grab the membrane, pull it off. Rinse off ribs and pat dry with paper towels. Apply remaining rub on both sides of ribs. Wrap the ribs plastic or use an extra large food grade zip top bag. Refrigerate for up to 24 hours or at least 3 hours.
- 30 minutes before being ready to put ribs on grill, remove them from refrigerator and allow them to come closer to room temperature. On a gas grill set flame so that the temperature with the grill lid closed is 200-250°F Place water in a small aluminum pan (I use a loaf pan) on one side of the grill. This will allow a moist heat to penetrate the meat and allow for more moistness. Don't allow the water to evaporate completely. If you can use wood chips to smoke the meat with your grill, this is the time to get the chips smoking.
- Place ribs on the grill bone side down and leave them on the grill for 1½ to 3 hours at this temperature (depending upon how much time you have and how tender you want the meat). I try to turn the ribs about every 30-40 minutes. It will be necessary to turn the ribs at least once. This is actually something that you need to see when it's time to do. Check your ribs periodically to be sure that they are not getting charred and that your grill is not too hot. Depending upon your grill, you may have to turn the ribs more often to avoid hot spots or flame ups. If you haven't already done so, at about the 2 hour point, you'll need to turn the ribs over. Allow them an additional 1 1/2 - 2 hours on the grill depending upon your time schedule. The more time they are done low and slow, the more tender they will become.
- (If you can't or don't want to grill the ribs, heat oven to 250°F Place ribs on a wire rack on top of a jelly roll pan. Place water in the bottom of the pan so that it does not come up to the rack. Use foil to tightly wrap the entire pan. Bake in oven for 3-4 hours.).
- While grilling the ribs, mix all ingredients for the sauce in a heavy-bottomed sauce pan. Add 2 tablespoons of reserved spices and add to the sauce mixture. Bring to a simmer and allow to simmer for 5 minutes. Remove from heat.
- If you prefer, mop the some of the sauce onto the ribs in the last 10 minutes of grilling. Leave the rest of the sauce so that guests can add their own sauce according to their tastes.
- Upon removing ribs from the grill, cut them into smaller sections or individual ribs (usually they're ready to fall apart). Serve immediately to a very happy crowd.
Nutrition Facts : Calories 164.8, Fat 1.4, SaturatedFat 0.2, Sodium 1082.5, Carbohydrate 38.9, Fiber 2.6, Sugar 32.2, Protein 2
2BLEU'S WET SAUCE FOR RIBS AND MORE
This is a wonderful condiment brushed on ribs or chicken or pork chops during grilling, or dress up a can of baked beans by adding 1/2 cup, and you can also serve it at the table in a squeeze bottle at room temperature. This is our own wet sauce and is great used with Recipe #320535. This sauce can be stored in the refrigerator for up to 6 months which means you can make it in the spring and use it all summer long. Great for gift baskets too! Makes 1/2 gallon (64 oz).
Provided by 2Bleu
Categories Sauces
Time 2h10m
Yield 8 cups, 64 serving(s)
Number Of Ingredients 16
Steps:
- In a large dutch oven, heat oil over medium heat. Add onion and garlic and simmer about 3 minutes.
- Add remaining sauce ingredients and stir to blend. Reduce heat to simmer and continue cooking, uncovered, for 2 hours or until reduced by half or to desired consistency.
- Using an emulsifier (or let cool slightly and use a blender), blend to a smooth consistency.
Nutrition Facts : Calories 39.3, Fat 0.3, SaturatedFat 0.1, Sodium 113, Carbohydrate 9, Fiber 0.2, Sugar 5.5, Protein 0.5
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