Best Ever Barbecued Ribs Food

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BEST EVER BBQ RIBS



Best Ever BBQ Ribs image

Make and share this Best Ever BBQ Ribs recipe from Food.com.

Provided by Holley Mc

Categories     Pork

Time 4h

Yield 4-6 depends on size of rack, 4-6 serving(s)

Number Of Ingredients 16

2 racks of baby-back pork ribs
3 tablespoons mustard powder
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons ground allspice
2 tablespoons chili powder
1 tablespoon cayenne powder
3 tablespoons Lawry's Seasoned Salt
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1 (18 ounce) bottle hickory flavored barbecue sauce
1 (18 ounce) bottle honey-flavored barbecue sauce
3/4 cup light brown sugar
6 garlic cloves, finely chopped
3 tablespoons liquid smoke flavoring
3/4 cup apple cider vinegar

Steps:

  • Heat oven to 325°F.
  • Wash ribs and pat dry with paper towels. Set on rimmed baking sheet or in a large roasted pan. Place mustard, onion powder, garlic powder, allspice powder, chili powder, cayenne, Lowry's seasoned salt, salt and pepper in a gallon-sized re-closable plastic bag, or a pizza spice shaker container, and shake vigorously to mix well. Pour half seasoned rub mixture onto one side of the ribs and massage into flesh. Turn ribs over and pour the remaining rub mixture onto other side of ribs and massage into flesh. Cover ribs fully with a large sheet of heavy duty tin foil, rolling edges of foil under and into baking sheet to make an air proof seal. I leave them in the frige overnight to merinate well. I don't know if this is what makes them so tender, but they are! Place in oven and cook for 3 hours.
  • Remove from oven, carefully unseal foil - keep your hands and face a way from the hot steam. Heat grill to high. Place barbecue sauces, brown sugar, garlic, liquid smoke and cider vinegar into a medium-sized sauce pan, stir to combine. Using a large pastry brush, baste generously with sauce. Place sauce over medium-high heat, bring to a boil, then lower heat to medium and cook for 5 minutes. Remove from heat and set aside. Place ribs on grill and cook, about 4-6 minutes a side, 8-12 minutes total.
  • Remove to a cutting board, cut into 2-3 rib portions, place on serving platter and serve with remaining barbecue sauce on the side.

Nutrition Facts : Calories 376.1, Fat 6.1, SaturatedFat 0.8, Sodium 2850.1, Carbohydrate 76.8, Fiber 6.7, Sugar 49.3, Protein 7.3

BEST BARBECUE RIBS EVER



Best Barbecue Ribs Ever image

Provided by Katie Lee Biegel

Time 3h35m

Yield 6 servings

Number Of Ingredients 11

1/4 cup brown sugar
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup barbecue sauce

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.

BARBECUED RIBS



Barbecued Ribs image

Provided by Ina Garten

Categories     main-dish

Time 8h55m

Yield 6 to 7 servings

Number Of Ingredients 15

1/4 cup vegetable oil
1 small red onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon lime zest
1 tablespoon finely grated ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tablespoons Dijon mustard
1/3 cup soy sauce
1/4 cup fresh orange juice
4 racks country ribs (8 to 10 pounds)

Steps:

  • Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
  • Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
  • Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
  • Serve with extra barbecue sauce on the side.

STICKIEST EVER BBQ RIBS WITH CHIVE DIP



Stickiest ever BBQ ribs with chive dip image

Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce

Provided by Sarah Cook

Categories     Main course

Time 4h10m

Yield Serves 4 or 8 with other bbq food

Number Of Ingredients 13

2 racks baby back pork ribs
2 cans cola
2 tsp toasted sesame seed (optional)
8 tbsp tomato ketchup
8 tbsp soft brown sugar
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp sweet chilli sauce
1 tsp paprika
300ml pot half-fat soured cream
2 tbsp salad cream
small bunch chive, snipped
6 spring onions, sliced

Steps:

  • Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
  • Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
  • When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
  • Mix the dip ingredients together and chill until ready to serve.
  • Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

Nutrition Facts : Calories 450 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 35 grams sugar, Protein 25 grams protein, Sodium 2 milligram of sodium

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Top Asked Questions

How to cook ribs on the grill with barbecue sauce?
Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate.
What is the best barbecue sauce to use for ribs?
The soy sauce, ketchup, brown sugar, ginger and other seasonings make a terrific barbecue sauce for the ribs. For a fruity alternative to the usual barbecue sauce for ribs, try this slightly spicy recipe at your next picnic. The peaches add just the right touch of sweetness and a lovely color to this special sauce.
What is the best way to cook ribs in the oven?
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.
How to cook ribs on a charcoal pan?
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.

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