Bbqpotribs Recipes

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BBQ BEEF RIBS



BBQ Beef Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 11h20m

Yield 4 to 6 servings

Number Of Ingredients 15

2 slabs BBQ beef ribs
2 tablespoons kosher salt
1 1/2 tablespoons light brown sugar
1 tablespoon paprika
1 tablespoon ancho chile powder
1 tablespoon ground cumin
2 teaspoons freshly ground black pepper
1/2 cup pure maple syrup
1/4 cup apple juice
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
1 teaspoon ancho chile powder
Pinch of cayenne
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
  • Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
  • For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
  • For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
  • Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.

BEST BARBECUE RIBS EVER



Best Barbecue Ribs Ever image

Provided by Katie Lee Biegel

Time 3h35m

Yield 6 servings

Number Of Ingredients 11

1/4 cup brown sugar
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup barbecue sauce

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.

BACKYARD BBQ'D SPARERIBS



Backyard BBQ'd Spareribs image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 56

2 racks pork spareribs (about 3 pounds each)
1/2 cup Memphis Shake or Cajun Rub, recipes follow
3 cups wood chips, soaked in water for at least 30 minutes and drained
2 cups of one of the following: Kansas City-Style BBQ Sauce or Chile-Coffee BBQ Sauce, recipes follow
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon celery salt
1/4 cup firmly packed light brown sugar
2 tablespoons dried oregano
2 tablespoons dried parsley
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons sweet paprika
1 tablespoon dried thyme
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon celery salt
1 teaspoon freshly ground white pepper
3/4 teaspoon cayenne pepper
3 bay leaves, crumbled
2 tablespoons neutral tasting oil, such as grapeseed or vegetable
6 cloves garlic, smashed
2 tablespoons tomato paste
1 slightly heaping tablespoon chili powder
1 tablespoon paprika
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
Pinch ground cloves
2 cups ketchup
2 cups water
1/2 cup cider vinegar
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons English-style dried mustard
1 teaspoon freshly ground black pepper
1 bay leaf
3 guajillo chiles
3 mulato chiles
1/2 medium onion, cut into wedges
6 cloves garlic, unpeeled
2 tablespoons corn oil
1 cup tomato puree
1 cup strong black coffee
1/4 cup turbinado sugar
1 tablespoon kosher salt, plus additional for seasoning
1 teaspoon dried oregano, preferably Mexican
Pinch ground cloves
Pinch ground cumin
2 teaspoons cider vinegar

Steps:

  • Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
  • Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill.
  • Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side.
  • Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
  • Makes about 3/4 cup
  • Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl. Pulse in a spice grinder in two batches to a medium-fine grind. Seal in an airtight container and store in a cool, dry place for up to 2 months.
  • Makes 1 cup
  • Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.
  • Makes about 1 quart
  • Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
  • While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
  • Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
  • Stir in vinegar and season with salt to taste.
  • Makes 1 quart

BARBECUE RIBS



Barbecue Ribs image

This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.

Provided by SEEsign

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 3h15m

Yield 8

Number Of Ingredients 10

4 pounds pork spareribs
1 cup brown sugar
¼ cup ketchup
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup rum
½ cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
  • In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
  • Preheat grill for medium heat. Position grate four inches above heat source.
  • Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g

THE EASIEST WAY TO MAKE GREAT BBQ RIBS RECIPE BY TASTY



The Easiest Way To Make Great BBQ Ribs Recipe by Tasty image

Here's what you need: ketchup, brown sugar, molasses, apple cider vinegar, worcestershire sauce, kosher salt, black pepper, smoked paprika, dark brown sugar, kosher salt, black pepper, cumin, onion powder, paprika, cayenne, ground mustard, garlic powder, baby back ribs, wood chips

Provided by Matt Ciampa

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 cups ketchup
½ cup brown sugar
¼ cup molasses
½ cup apple cider vinegar
1 teaspoon worcestershire sauce
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons smoked paprika
½ cup dark brown sugar
3 tablespoons kosher salt
2 teaspoons black pepper
1 ½ tablespoons cumin
1 ½ tablespoons onion powder
1 ½ tablespoons paprika
1 ½ tablespoons cayenne
2 teaspoons ground mustard
1 ½ tablespoons garlic powder
4 lb baby back ribs
4 cups wood chips

Steps:

  • Make the smoke bombs: Add the wood chips to a bowl and cover with water. Let soak for 1 hour, then drain. Place 1 cup of the damp wood chips on a piece of aluminum foil and fold into a packet. Poke multiple holes in the top with a toothpick or fork. Repeat with the remaining wood chips, creating 4 packets total.
  • Make the sauce: Add the ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, salt, pepper, and smoked paprika to a small pot over medium heat, whisking to combine. Once the sauce begins to boil, reduce heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature.
  • Make the rub: In a medium bowl, whisk together the brown sugar, salt, pepper, cumin, onion powder, paprika, cayenne, ground mustard, and garlic powder.
  • On a large cutting board, pat the ribs dry with paper towels. If necessary, remove the membrane on the bone-side of the ribs by using a paring knife to gently loosen and pulling it up in one sheet.
  • Generously season the ribs all over with the dry rub.
  • Wrap the ribs in aluminum foil until completely covered.
  • Preheat the grill to 300°F (150°C) with the lid closed.
  • Place the foil-wrapped ribs over indirect heat and close the lid. Cook for 2½ hours, until the meat is tender and starting to pull away from the bone, flipping every 30 minutes.
  • Remove the ribs from the grill and let rest for 10 minutes. Meanwhile, carefully remove the grates and place the smoke bombs over the flames. Close the lid and let smoke build up for 10 minutes.
  • Unwrap the ribs and discard the foil.
  • Baste one side of the ribs with the sauce and place directly on the grill, sauce side down. Baste the other side, now facing up. Continue to flip and baste every 5 minutes for 15 minutes total.
  • Remove the ribs from the grill and serve with extra barbecue sauce.
  • Enjoy!

SOUTHERN GRILLED BARBECUED RIBS



Southern Grilled Barbecued Ribs image

These ribs will have the smoky flavor without all the grilling time. It takes just 30 minutes on the grill to give the ribs that smoky flavor Southerners expect. You can use this recipe for spare ribs too, just bake for 15 minutes longer.

Provided by MYSST

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h50m

Yield 8

Number Of Ingredients 12

4 pounds baby back pork ribs
⅔ cup water
⅓ cup red wine vinegar
1 cup ketchup
1 cup water
½ cup cider vinegar
⅓ cup Worcestershire sauce
¼ cup prepared mustard
4 tablespoons butter
½ cup packed brown sugar
1 teaspoon hot pepper sauce
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
  • In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
  • Preheat grill for medium heat.
  • Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 24.5 g, Cholesterol 132.2 mg, Fat 35.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 14.6 g, Sodium 721.1 mg, Sugar 21.4 g

CROCK POT BBQ RIBS



Crock Pot BBQ Ribs image

This is my own finger licking good recipe that is a hit every time and you don't even have to fire up the barbie!

Provided by fitmama

Categories     Meat

Time 7h10m

Yield 5 serving(s)

Number Of Ingredients 9

3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/3 cup brown sugar
1 tablespoon paprika
1 1/2 teaspoons salt
4 lbs beef ribs
0.75 (16 ounce) bottle barbecue sauce

Steps:

  • Combine rub ingredients mixing well.
  • Rub on all sides of ribs.
  • Place ribs meaty side up in crock pot.
  • Cover; cook on low for 6 hours.
  • Drain the grease from the crock.
  • Place the ribs back in and cover with bbq sauce.
  • Cook for another hour.

SLOW-COOKER BARBECUE RIBS



Slow-Cooker Barbecue Ribs image

An easy and delicious way to prepare tender barbecued ribs without the barbecue!

Provided by SUZANNE2802

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 8h40m

Yield 8

Number Of Ingredients 9

4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
½ cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
  • In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
  • Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Nutrition Facts : Calories 497.3 calories, Carbohydrate 33 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 10.9 g, Sodium 1244.5 mg, Sugar 26.3 g

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