Bettys Barbecue Recipes

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BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)



Beth's Melt in Your Mouth Barbecue Ribs (Oven) image

I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

Provided by BETHANY T.

Categories     Pork

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs pork ribs, membrane removed
3/4 cup light brown sugar
1 teaspoon hickory smoke salt, if you cannot find, you can substitute 1 1/2 to 2 teaspoons Hickory liquid smoke
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

Steps:

  • Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
  • Peel off tough membrane that covers the bony side of the ribs.
  • Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
  • In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
  • Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
  • Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  • Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  • Remove from oven.
  • Heat broiler.
  • Cut ribs into serving sized portions of 2 or 3 ribs.
  • Arrange on broiler pan, bony side up.
  • Brush on sauce.
  • Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
  • Turn ribs over.
  • Repeat on other side.
  • Alternately, you can grill the ribs on your grill to cook on the sauce.

Nutrition Facts : Calories 1229.3, Fat 77, SaturatedFat 27.9, Cholesterol 278, Sodium 872.4, Carbohydrate 59, Fiber 1, Sugar 48.5, Protein 71.2

BARBECUED RIBS



Barbecued Ribs image

Make the tangy sauce for these amazing barbecued ribs with a few simple items from your pantry.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 5

Number Of Ingredients 9

4 1/2 lb pork spareribs
1/3 cups butter or margarine
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
Dash of ground red pepper (cayenne)

Steps:

  • Heat oven to 325°F. Cut ribs into 6 serving pieces. Place ribs, meaty sides down, in shallow roasting pan, about 13x9 inches.
  • Bake uncovered 1 hour.
  • Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted. (Or microwave sauce ingredients in 1-cup microwavable measuring cup on High about 30 seconds or until butter is melted.)
  • Brush sauce over ribs, using pastry brush. Turn ribs over, using tongs, Brush meaty sides of ribs with sauce.
  • Bake uncovered about 45 minutes longer, brushing frequently with sauce, until ribs are tender and no longer pink next to bones. To serve any remaining sauce with ribs, heat sauce to boiling, stirring constantly, then continue to boil and stir 1 minute.

Nutrition Facts : Calories 610, Carbohydrate 1 g, Cholesterol 190 mg, Fat 1 1/2, Fiber 0 g, Protein 38 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 1/2 g

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