Mums Tuesday Night Spare Ribs Revised Recipes

RUBY TUESDAY'S MEMPHIS DRY RUB RIBS COPYCAT

Steps:

• Mix all dry ingredients in a bowl.
• Rub 2/3 of the mixture onto front and back of ribs.
• Lightly brush on barbecue sauce.
• Grill.
• Sprinkle remaining Rub onto top of ribs after grilling.

SYLVIA'S FAMOUS SPARERIBS

Steps:

• To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
• Rub the salt, black pepper, and red pepper into both sides of the ribs.
• Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
• Pour the vinegar over the ribs and bake 1 1/2 hours.
• Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
• Remove the ribs from the baking dish and place in a single layer on baking sheets.
• (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
• The ribs should be tender and well browned.
• This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
• To finish the ribs, preheat the oven to 400 F.
• Cut the slabs between the bones into individual ribs.
• Place the ribs in a baking dish large enough to hold them comfortably.
• Spoon enough of the barbecue sauce over them to coat lightly.
• Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
• BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
• Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
• Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
• Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.

NIGELLA LAWSON STICKY RIBS MARINADE

Steps:

• Place all the ingredients and ribs into a large freezer bag and mix well.
• Seal the bag and place it on a dish so that it can lie flat then transfer the bag to the fridge and leave overnight to marinate.
• When ready to cook, preheat the oven to 180C/350F/Gas 4.
• Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminium foil.
• Transfer the roasting tin to the oven. Cook the ribs in the oven for an hour, turning them over after half an hour.
• Raise the oven temperature to 200C/400F/Gas 6 and remove the foil from the roasting tin.
• Cook for a further 15-30 minutes, or until the ribs are sticky and cooked through.

MUM'S TUESDAY NIGHT SPARE-RIBS

Steps:

• 1. Preheat oven to 350F. Rinse ribs under cold water to get rid of any little bone shards..Pat dry and cut into individual ribs
• 2. Put ribs in a dutch oven or small roasting pan. Pepper the ribs to taste and mix them up.
• 3. Bake covered for 1 hr then remove pan from oven and drain and discard any fat in pan any SAFE way you choose.
• 4. Stir ribs and return pan to oven and bake for another 1/2 hr. Do the grease thing again, if necessary.
• 5. Turn oven to 325, pour tomato and garlic sauce over ribs and mix around. Return pan to oven and bake uncovered for another 1/2 hr.
• 6. When done, remove from oven and carefully pour all ribs and sauce into a serving bowl or serve from pan. Serve with mashed potatoes, canned corn and lots of napkins. Cooking time, approx 2 hrs.