Ribs My Way Recipes

COUNTRY PORK RIBS - MY WAY

Steps:

• 1. Preheat oven to 450 degree F. Season both sides of ribs with salt, pepper and onion powder.
• 2. Spread into a shallow baking pan or dish.
• 3. Sprinkle onion and lemon atop the ribs.
• 4. Bake for 45 minutes. Last 5 minuted of baking; combine all other ingredients in a saucepan and bring to a boil. Drain liquid from ribs.
• 5. Pour the sauce over the ribs. Reduce oven to 350...bake for 1 - 1 1/2 hours longer, or until desired tenderness.
• 6. Enjoy!

RIBS MY WAY

Steps:

• Mix brown sugar, garlic powder, and cayenne together in bowl.
• Add salt and pepper if you wish.
• Rub spice mixture onto ribs, both sides.
• Wrap ribs in aluminum foil, using two sheets of foil.
• Place ribs in fridge for at least 24 hours.
• Remove ribs when ready to prepare and place in oven on warm.
• (My oven goes from warm to 250°F, so I say place on warm, if your oven does have temps. lower than 250°F, I would suggest 200°F Bake ribs on warm for at least 4 hours, up to 6 hours.
• Remove ribs, and let them sit in foil, allowing them to cool to almost room temperature.
• Place ribs on hot fire, and baste with your favorite sauce.
• Let ribs cook on grill for approx 15 minutes or until hot.
• Remove ribs and let them rest for approx 10 minutes before serving.

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

EASY FALL OFF THE BONE OVEN-BAKED RIBS

Steps:

• Heat oven to 275° Fahrenheit (135C).
• If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
• Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
• Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
• While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
• Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
• Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
• Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
• Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
• To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

BEEF RIBS MY WAY

Steps:

• Mix all the rub ingredients together & sprinkle evenly over the ribs & rub into the meat.
• Seal in tightly in plastic wrap, aluminum foil or a plastic bag & refridgerate overnight.
• The next morning, brown the ribs on both side under a broiler, watching carefully so as not to burn.
• Turn off the broiler & preheat the oven to 275°.
• Place ribs in a large roasting pan & cover.
• Bake for 6 hours.
• Remove from oven & pour off any grease.
• Prepare the sauce & pour evenly over the ribs.
• Return to oven & bake UNcovered for 1 hour, basting halfway.
• Remove from oven & let stand for 10-15 minutes.
• ENJOY!

BEEF SHORT RIBS IN BURGUNDY SAUCE

Steps:

• Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

SIMPLE BBQ RIBS

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).