Melt In Your Mouth Bbq Ribs Recipes

MELT IN YOUR MOUTH BBQ RIBS!

Steps:

• Mix together Rib Rub ingredients.
• Remove the white membrane from the back side of the ribs (the side with less meat). It should pull off easily. Rinse ribs under cold water and blot dry with paper towels.
• Massage Rib Rub into ribs. Place ribs on a foil lined tray and cover with sliced onion and garlic.
• Cover & seal with another piece of foil.
• Bake ribs at 275 for 2 hours... open the corner and make sure they are tender. If not, bake another 20 minutes and check again.
• Meanwhile, combine Rib BBQ Sauce ingredients together.
• Remove ribs and discard juices, onions & garlic. Brush ribs with olive oil and sprinkle with salt & pepper OR brush generously with BBQ sauce.
• Grill 5-10 minutes or until lightly charred.

MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS

Steps:

• Preheat smoker to 225 degrees F (110 degrees C).
• Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
• Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
• Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.

MELT-IN-YOUR-MOUTH BARBECUED RIBS

Steps:

• Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.
• Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.

MELT IN YOUR MOUTH OVEN-ROASTED BBQ RIBS

Steps:

• Preheat the oven to 300 F. In a small bowl, mix the rub ingredients together. Rub both sides of the ribs with the mixture, covering them completely. You may have a little extra rub-just save that for next time.
• Prepare a foil packet by laying down two strips of foil in a longer length than the ribs. Set the rack of ribs on the foil and make a "pan" of sorts by folding up the edges. Make another two layers of foil and put that over top, folding the edges together to seal tightly. Set the foil packet on a baking sheet and put in the preheated oven. Bake at 300 F. for 2 - 2 1/2 hours.
• Remove the ribs from the oven and let sit for 15 - 30 minutes before opening the packet.
• Open the packet, spread barbecue sauce on both sides of the rack of ribs. Set the oven on broil.
• Broil the ribs very briefly for just a couple minutes to caramelize the sauce onto the ribs.
• Enjoy!

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

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.

MELT IN YOUR MOUTH RIBS RECIPE (GLUTEN-FREE)

Steps:

• Set a rack in the center of the oven and preheat to 300°F (325°F if you are stacking two racks on top of each other). Set out two sheets of aluminum foil longer than the racks of ribs, one on top of each other. Set another two sheets of foil to the side.
• Prep the Ribs: On the underside of the ribs, look for a whitish membrane called the silverskin. If your butcher hasn't removed it, you should because it is very tough. Cut a slit in the center of the ribs just through the membrane. Open the slit and work your fingers or a dull knife underneath, loosening it from the meat. Work from the center out to the edges until you can grasp the silverskin. Use a paper towel to give you more traction and pull it off the ribs. Repeat with the other half of the silverskin. Fine Cooking has a demonstration of another method of removal.
• Make the Dry Rub: In a small bowl, combine the brown sugar, paprika, chile powder, garlic and onion powders, salt, paprika, and cumin. Add the cayenne if using. Mix together with a fork until well blended.
• Set up Ribs: Rub the dry rub mixture on both sides of the racks of ribs. Lay the seasoned ribs, meaty side down, on the double layer of foil. if you have two racks to cook, you can stack them one on top of the other. Set the second two sheets of foil on top of the ribs. Pinch the edges of the bottom and top layers of foil together and roll toward the ribs, sealing them tightly.
• Cook Ribs: Place the rib packet on a baking sheet. Bake for 1-1/2 to 2 hours (2-1/2 to 3 hours for full-sized, St. Louis-style ribs) or until the meat shrinks, exposing more of the ends of the bones. When opening the packet to check on the ribs, be very careful not to get burned by the trapped steam. Remove ribs from the oven. Preheat the broiler or heat up your outdoor grill.
• Very carefully open the foil packet, being careful to avoid the steam and hot liquid. Remove ribs from the foil packet and cut into 2 or 3 ribs per section. Pour the cooking liquid from the foil packet into a saucepan and reduce by half and slightly thicken over medium-high heat, stirring often. Add the BBQ sauce to the pot and whisk together.
• Glaze Ribs-in the Oven: To glaze ribs in the broiler, place ribs back on the baking sheet, meat side down. Brush with the BBQ glaze and broil for 1 to 2 minutes or until glazed and bubbly. Remove from the oven, turn the rib pieces over, brush with the glaze and return to the broiler. Cook for another 1 to 2 minutes.
• Glaze Ribs-on the Grill: To finish the ribs on the grill, brush the hot grates lightly with a paper towel with oil on it. Brush the bony side of the ribs with the glaze and place on the grill, meaty side up. Brush the sauce on the ribs, close the lid and cook on medium-high until the glaze is cooked on, about 2 minutes. Flip the ribs over and finish cooking another minute or two.
• Serve ribs hot with extra glaze passed at the table.

MELT IN YOUR MOUTH BBQ RIBS

Steps:

• Mix together Rib Rub ingredients.
• Remove the white membrane from the back side of the ribs (the side with less meat). It should pull off easily. Rinse ribs under cold water and blot dry with paper towels
• Massage Rib Rub into ribs. Place ribs on a foil lined tray and cover with sliced onion and garlic.
• Cover & seal with another piece of foil.
• Bake ribs at 275 for 2 hours.
• Open the corner and make sure they are tender. If not, bake another 20 minutes and check again.
• Meanwhile, combine Rib BBQ Sauce ingredients together.
• Remove ribs and discard juices, onions & garlic. Brush ribs with olive oil and sprinkle with salt & pepper OR brush generously with BBQ sauce.
• Grill 5-10 minutes or until lightly charred.