Warrens Awsome Ribs And Sauce Recipes

STICKY BBQ RIBS

Steps:

• Preheat the oven to 160°C/320°F.
• If your ribs still have the membrane/silver skin on the back of the rack attached, remove it by loosening the skin with a knife until you can grab it with a piece of paper towel. Pull the membrane off and discard.
• Combine the salt, sugar, smoked paprika, garlic and onion powder then generously season the ribs on both sides. Place in two baking dishes or foil trays. .
• Pour in the apple juice, cover with foil and place in the oven. Allow to bake for 2½-3 hours or until the ribs are tender.
• To make the barbecue sauce, combine the tomato ketchup, Worcestershire sauce, vinegar, sugar, salt, smoked paprika and garlic powder in a small saucepan. Bring to a simmer and cook for 5 minutes until the sauce is thick and smooth and the sugar has dissolved. Allow to cool to room temperature.
• Once the ribs are tender, remove from the oven and set aside while you prepare the grill. Preheat the grill for at least 5 minutes. Heat should be medium-high as you don't want the barbecue sauce to burn before the ribs are glazed.
• Brush the ribs with the barbecue sauce then place on the grill. Allow to cook for 4-5 minutes per side, brushing the ribs regularly with the barbecue sauce.
• Remove the ribs from the grill, allow to rest for 5 minutes then slice and serve

FOOLPROOF RIBS WITH BARBECUE SAUCE

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.