Kickin Pork Ribs Recipes

RIBS WITH A KICK

Steps:

• In a large saucepan, saute onions in butter until tender. Add garlic, cook 1 minute longer. Stir in the brown sugar, water, ketchup, vinegar, Worcestershire sauce, Liquid Smoke if desired, mustard, chili powder, paprika and cayenne. Bring to a boil. Reduce heat; simmer for 10-12 minutes or until thickened, stirring occasionally. Remove from the heat. , In a small bowl, combine the salt, onion salt, garlic salt and pepper; sprinkle over ribs. , Grill ribs, covered, over indirect medium heat for 1-3/4 hours or until tender. , Set aside 1 cup barbecue sauce for serving. Brush some of the remaining sauce over ribs; cook 20 minutes longer, turning ribs occasionally and basting with sauce. Serve with reserved sauce.

KICK'N KOREAN OVEN BBQ RIBS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
• Mix brown sugar, barbecue seasoning, paprika, sea salt, pepper, and garlic powder together in a bowl.
• Coat both sides of ribs liberally with mustard and then with seasoning mixture. Place ribs onto the prepared baking sheet and cover with additional foil.
• Bake in the preheated oven until meat pulls away easily from the bone, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove from the oven, discard foil, and cover ribs in barbecue sauce. Bake, uncovered, until barbecue sauce begins to caramelize, about 15 minutes. Let rest for 10 minutes before serving.

RIB KICKIN' RUM RIBS

Steps:

• Mix all ingredients together in a sauce pan and warm on stove.
• Do not simmer or boil: warm only.
• Place ribs on grill.
• I use a drip pan under my ribs filled with water to keep the ribs moist.
• Cook over medium flame for 1 1/2 hours.
• Generously baste the ribs with the marinade and sit at room temperature for 1 hour.
• Return to grill and cook for 30 minutes.
• Oven cooking: Place ribs in a pan and foil the top.
• Cook at 350 degrees for 1 1/2 hour.
• Remove from oven.
• Generously baste the ribs with the marinade and sit at room temperature for 1 hour.
• Return to oven (no foil) and bake for 30 minutes.

RIB KICKIN' RIBS

Steps:

• In a coffee/spice grinder, mix the Cayenne, Chipotles, Bird's Eyes, chicken broth powder, cumin, mustard seeds, and sea salt until you have a fine powder.
• In a seperate bowl, mix the powder with the juice from the limes and the maple syrup. It should be a fairly thick paste. If not, add more of your favorite powdered ingredient.
• Rub the paste on the ribs and marinate for two days in the fridge, tightly wrapped with saran wrap, or in a glass bowl, tightly covered. Flip them occasionally.
• On the day of cooking, preheat oven to 175°F, remove ribs from saran wrap. Place each rack in the middle of a piece of parchment paper and seal it by bringing both ends together above the rack and rolling them tightly down until you have a well sealed package. Do the same again but with aluminum foil. Make sure you wrap them as tight as possible.
• Place them in a large casserole, covered with aluminum foil, or in a dutch oven, tightly covered. The idea is to cook them slowly and seal the juices inches Cook them in the oven for about 5 hours, or until the meat is tender. Cooking time will vary greatly depending on the ribs, your oven, and how tightly they are wrapped. I recommend checking them every hour. It is difficult to burn them at 175°
• When they are finished, remove the foil and saran wrap and smear each rack with maple syrup and then put them under the broiler until they have a nice crispy crust, be careful not to burn them! Serve warm.