Shannons Sooo Good Barbecued Spareribs Recipes

SLOW COOKER POTLUCK SPARERIBS

Steps:

• Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper.
• Cook on High for 5 hours.

SOULFULLY GOOD PORK SPARERIBS WITH PINEAPPLE AND GINGER

Steps:

• In a large deep bowl, combiner the reserved pineapple juice, soy sauce, and the next 6 ingredients; add the ribs.
• Cover and marinate overnight in the refrigerator.
• Grease the slow cooker with oil and add the ribs and marinade.
• If you have a round cooker, stack the ribs, alternating them with the reserved pineapple chunks.
• If you have an oval cooker, put the ribs in the crock and scatter the pineapple around the ribs.
• Cover and cook on LOW for 8-9 hours or until tender and the meat starts to separate from the bone.
• Serve immediately.

BARBECUED SPARERIBS WITH TOMATO-HONEY SAUCE

Steps:

• heat olive oil in saute pan over med heat, add onion adn garlic, cook for 5 minutes over low heat.
• add cider vinegar increase heat to high and cook 3 minutes.
• mix tomato paste, honey, seasonings, Worcestershire sauce and beef stock, cook for 12 minutes over med heat.
• pour sauce over spareribs and marinate for 15 minutes.
• preheat oven to 375*F.
• arrange spareribs with fat side up in large ovenproof frying pan. baste generously with marinade and season. cook for 1 hour in oven.
• baste pork every 10 minutes with marinade. if sauce begins sticking to pan during cooking, add a little water.

OVEN ROASTED BARBECUED SPARERIBS

Steps:

• Place the ribs in a shallow dish.
• In a mixing bowl, combine the beer, soy sauce, brown sugar, lemon juice, chili sauce, ketchup, onion salt, and pepper.
• Blend well and pour over the ribs.
• Cover and refrigerate for 8 hours or overnight.
• Place the oven rack in the middle and bottom of the oven.
• Preheat oven to 350 degrees.
• Line a jelly-roll pan with foil.
• Lightly grease a wire rack and place it in the jelly-roll pan.
• Remove the ribs from the marinade and place meaty side up on the prepared rack.
• Place in the center of the oven.
• Add 1-2 cups of water to the marinade dish and put on the bottom rack of the oven.
• Roast 90 minutes or until the meat begins to shrink from the bone.
• Do not turn the ribs over.
• Baste with Texas Thunder Barbecue sauce or your favorite bbq sauce every 20 minutes.
• Let stand 5 minutes before slicing and serving.
• Texas Thunder Barbecue Sauce-place the butter in a large skillet over medium heat.
• Add the onions; cook 6 minutes or until golden brown, stirring frequently.
• Transfer to a large saucepan and place over medium heat.
• Stir in the garlic, ketchup, brown sugar, vinegar, soy sauce, Worcestershire, oil, red pepper, dry mustard, and liquid smoke.
• Bring to a simmer and reduce the heat to low.
• Cover and simmer 30 minutes.
• Pour through a mesh strainer and discard the solids.
• Refrigerate the sauce until ready to use.

SHANNON'S ALMOST LIKE WENDY'S GREEK CHICKEN PITA

Steps:

• Saute the chicken in a small skillet sprayed with nostick cooking spray, sprinking with spices before you begin cooking.
• Cook until brown on the outside and white on the inside.
• Set aside.
• Heat the pitas for 20 seconds in your microwave or until warm.
• Layer each pita with half of the chicken, cucumber, red onion, spinach, feta then top with about 1-2 tablespoons of dressing.
• Fold each up like a taco and enjoy.
• By the way,you can add shredded carrots and red cabbage if desired to make it more like the original.

"STOVE TOP" BBQ (BEEF OR PORK RIBS)

Steps:

• Cut all ribs into serving size pieces Sprinkle ribs with salt (to taste) In a Dutch oven, brown ribs on all sides in veg oil over medium heat Remove ribs from pot Saute onions in pot until lightly browned Return ribs to pot Combine all remaining ingredients in a bowl and mix together- Add to pot Cover pot and cook over low heat for approx 2 hours, or until tender, stirring occasionally.

DEB'S FOOLPROOF BBQ (BARBEQUED) BEEF SPARERIBS

Steps:

• Preheat oven to 450 degrees Rinse the ribs, drain them well and season them lightly with salt and pepper. Place the ribs on a rack in a roasting pan (I didn't have one, so I laid 3 ribs of celery lengthwise in a 9 x 13 baking dish and put my ribs on top of the celery). Pour 3 cups of water into the pan and cover the pan with foil. Bake the covered ribs for 30 minutes.
• Carefully remove the roasting pan from the oven (watching out for the hot liquid in the bottom of the pan). Remove the ribs to a platter and drain off all the accumulated liquid from the pan, wiping the pan dry and lowering the oven temperature to 300 degrees.
• Return the ribs to the pan. Using approximately 1/4 cup BBQ sauce per pound, brush the BBQ sauce over the top of the ribs. Bake uncovered, for 30 minutes.
• Remove the ribs from the oven, turn them over and baste top with another 1/4 cup of BBQ sauce per rib. Return to the oven and bake for an additional 20 minutes.
• Remove from the oven and turn the meatiest side up, baste with remaining BBQ sauce. Preheat the top Broiler to 500 degree and place the ribs about 6 inches under the broiler. Allow the ribs to broil for a few minutes, caramelizing the BBQ sauce and then remove them from oven and serve!