Susans Top Secret Barbecue Soul Ribs Recipes

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SUSAN'S TOP SECRET BARBECUE SOUL RIBS!



Susan's Top Secret Barbecue Soul Ribs! image

I have never shared this recipe with anyone since it was always my signature dish! My family has made this forever and I guarantee you won't find a better barbecue rib dish ANYWHERE!! This is spicy and sweet and creates melt-in-your-mouth delicious BBQ ribs. It can be made completely in the oven or you can do a combo of cooking on the oven/stovetop and finishing it off on the grill for the perfect char look and taste. We do the oven/stovetop/grill method and it's pure heaven!!!!! If you make this in the oven the entire time, the meat will just fall off the bones. I will never eat ribs anyplace else because this recipe has ruined me from every enjoying them at any restaurant. I hope you love them too!

Provided by RedVinoGirl

Categories     Pork

Time 1h50m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

4 lbs baby back ribs (no subs, ribs are only as good as the quality of meat you buy)
1 1/2 cups water (divided)
1 cup catsup
1 teaspoon salt
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 cup molasses
1/2 cup white vinegar
2 teaspoons dry mustard
1 teaspoon paprika
1/2 cup onion, minced
5 garlic cloves, minced

Steps:

  • Preheat the oven to 350 degrees.
  • OVEN METHOD.
  • Place ribs in a 9x13 inch baking dish with 1/2 cup of water. Cover and bake in the oven for 1 hour. Drain.
  • Mix remaining ingredients in saucepan and heat thoroughly.
  • Pour over ribs and bake another 1.5 hours, covered.
  • GRILL METHOD.
  • Place ribs in a 9x13 inch baking dish with 1/2 cup of water. Cover and bake in the oven for 1.5 hours. Drain.
  • Mix remaining ingredients in saucepan and simmer while ribs are in oven.
  • Pour sauce over the ribs and baste ever piece of meat.
  • Grill until completely cooked through and slightly charred (around 30 minutes). Baste throughout cooking process.
  • Use excess sauce to pour over ribs to serve.

Nutrition Facts : Calories 966.6, Fat 65.5, SaturatedFat 23.6, Cholesterol 254, Sodium 1187.2, Carbohydrate 24.3, Fiber 0.6, Sugar 18.2, Protein 70.8

SYLVIA'S FAMOUS SPARERIBS



Sylvia's Famous Spareribs image

These are the real thing. People come from around the corner, around the city, and around the world to eat these ribs at Sylvia's. The secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that's described here.

Provided by Tonkcats

Categories     < 15 Mins

Yield 8 serving(s)

Number Of Ingredients 13

3 1/2 lbs spareribs
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon red pepper flakes, crushed
2 -3 cups white wine vinegar
16 ounces Red Devil Hot Sauce
2 1/2 teaspoons crushed red pepper flakes
1 small onion, sliced
1 stalk celery, sliced
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced

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.

Nutrition Facts : Calories 982.3, Fat 60.6, SaturatedFat 22.1, Cholesterol 240, Sodium 2151.9, Carbohydrate 48.9, Fiber 2.5, Sugar 43.4, Protein 59.7

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