Mostly Make Ahead Bbq Ribs Recipes
FOOLPROOF RIBS WITH BARBECUE SAUCE
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"
Provided by Ina Garten
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
MOSTLY MAKE-AHEAD BBQ RIBS
Laid back ribs still deliver over-the-top flavor with this easy rib recipe.
Provided by Jenna Helwig
Time 7h35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F with racks in upper and lower thirds. Place each rib slab on a separate large sheet of heavy-duty aluminum foil (if you don't have heavy-duty foil, double up regular foil). Season ribs on both sides with 2½ tablespoons salt and 2 teaspoons pepper. Fold each sheet of foil around each slab, crimping foil at the sides and top to seal completely. Place two rib packets on two baking sheets. Bake until ribs are fork-tender, about 2 hours.
- Remove ribs from oven and very carefully unseal each packet (the steam inside will be very hot). Let ribs cool in foil to room temperature, about 1 hour. Pour out any juices in packets, reseal foil, and refrigerate for at least 4 hours and up to 24 hours.
- Whisk tomato puree, pomegranate molasses, honey, vinegar, tomato paste, mustard, paprika, cayenne, and remaining 2 teaspoons salt and ½ teaspoon pepper in a medium pot. Bring to a simmer over medium-high. Reduce heat to medium low; partially cover and simmer, stirring occasionally, until slightly thickened and reduced to about 2½ cups, about 15 minutes. Let sauce cool to room temperature, about 1 hour. Use immediately or refrigerate, covered, for up to 24 hours.
- Preheat grill to medium-high (400 F to 450 F). Working in batches if needed, remove ribs from foil packets and place on oiled grill grates. Grill, flipping ribs and basting generously with sauce every 3 to 4 minutes, until ribs are hot, well-sauced, and browned and crisped in spots, 12 to 15 minutes total. Remove ribs from grill; let rest for 5 minutes. Slice and serve.
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From brit.co
Author Ashley TylerPublished 2021-05-06Estimated Reading Time 5 mins
- Spicy Sriracha Dip: Whip up this spicy-hot dip for a snack that guests (and you!) won't be able to get enough of. (via Brit + Co)
- Asian Meatballs: Serve up an unexpected twist on the typical BBQ fare with Asian-inspired meatballs served in crispy lettuce cups and drizzled with a sweet chili soy sauce.
- Rosemary Watermelonade: Whether you like your lemonade spiked or prefer to go the traditional route, a big batch of this refreshing sipper will be delish either way.
- Pulled Pork Sliders: A slow cookeris the holy grail appliance when it comes to make-ahead meals. Throw all your ingredients in and you can forget about it for the next six hours.
- Caprese Sticks: There's a reason why some flavor combinations just keep coming back, and mozzarella, tomatoes and basil are one of them. Keep it nice and simple with this easy appetizer.
- Crispy Roasted Chickpeas: Grab that can of garbanzo beans hiding in the back of your cabinet and make them the star of the show. These are so good that you might just want to save them all for yourself.
- Cheesy Mushroom Puff Pastry Bites: Store-bought puff pastry sheets make this appetizera cinch to put together. Their grab-and-go size also ensures that your guests will be able to socialize instead of waiting in line.
- Make-Ahead Mashed Potatoes: Make these mashed potatoesup to two days in advance and pop them in the oven the day of the BBQ. Your guests will think you spent all morning slaving over the hot stove.
- Ice Cream Scoop Pops: Bite-sized ice cream pops are perfect for a warm afternoon. The best part? No one gets stuck cutting cake. (via Betty Crocker)
- Pesto Turkey Meatball Sliders: Make these meatball patties in advance and store them in your fridge for three days or the freezer for up to two weeks.
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