I need the best Bar-B-Q pork rib recipes?

Answer 1

My no fail recipe is to brine the pork ribs, then rub with a dry rub, and cook on the grill. Recipe follows:

Brine:
1 1/2 gallons water
1/2 cup sea salt
1/2 cup dark brown sugar
6-7 mashed cloves garlic
1 tsp cayenne
other seasonings you wish
3 T liquid smoke

Mix all ingredients and brine up to 24 hours. Someone mentioned Food network, alton Brown has a great write-up on the purpose of brining.

I make a dry rub or dark brown sugar, salt, garlic powder, onion powder, chili powder, and a little more liquid smoke. I mix enough salt in to taste the offset of the sweetness of the brown sugar. Season to your tastes, if it tastes good to you, go for it! Make sure the ribs are dry ( I sometimes dust with a little flour), then rub the brown sugar mixture into the meat. Any extra will fall off, and the mixture will caramelize when you grill.

When you grill, leave the ribs one side down until the sugars are darkening, flip, then slather BBQ sauce on the cooked side. When the other side is darkened, flip, and sauce again. I usually flip and sauce two more times, and they are usually done by then, If you can press on the rib lightly and the juices run clear, they are done. Hope this helps!

Shannon

Answer 2

I got this recipe from an old man in Texas that sold BBQ from his home. It was by far the best BBQ I have ever had.

In a large covered kettle, steam the ribs in 2 tbsp of grape jelly and 2 cans of beer for about 20 minutes.
While the ribs are steaming prepare the grill. Soak hickory wood chips in a tin can while the steaming continues.
Pour the water from the chips and place the can of chips directly on the coals. The chips will smoke while you are cooking the ribs and won't burn. Cook the ribs on low heat (250 degrees), Brush on BBQ sauce occasionally while the ribs ar cooking. After a couple of hours you will have mouth watering tender ribs.
You got to have potato salad too.

Answer 3

Depends if you want dry or wet ribs

My Dry Rub consists of:
Seasoning Salt
Pepper
Cajun Seasoning
Garlic Salt
Onion Salt

I spread this all over the ribs and then slow cook it over hot coals for about two hours. Every so often a sprikle a bit more of the mix on the ribs.

For Wet I use:
Brown Sugar
Mustard
Worchestershire Sauce
Soya Sauce
Ketchup
Honey

Mix all of this stuff in a big bowl and spread on the ribs, again, I slow cook these babies and spread more sauce over it periodically.

Answer 4

If I do say so myself, My ribs are the best and they are quite sweet sticky tender and gooey...

Start with a rack of ribs (Or a butt of unsmoked, plain pork roast, boneless if possible.) works great either way.

heat the oven to 375

Dry rub:

1/2 box to a whole box of light brown sugar (depending on the size of the rack.)

1/4 cup onion powder
1/4/ cup garlic powder
a big pinch of Ground Ginger
a big pinch of fresh cayanne pepper
about a small palm full of crushed red flake pepper.

(Whatever dry spices you like?) You can makes them as ethenic as you like southwestern works, mexican works and thai works, hawaiian, chinese. Whatever spive you like but this is the basic.

mix in a big plastic bag (ziplock)

layer a long, high sided baking dish or aluminium pan with double thick foil long and thick enough to completely cover the meat

Add on the rack of ribs after rinsing off

Pack and rub the seasoning into the meat covering both sides evenly and then cover on all sides with the foil making kind of like a Reynolds oven pack. (or buy one of them...they work great!)

cook the ribs until tender and all of the juices have run off.

Wet Sauce.

Into a pot on the stove add:

Ketchup ( I usually use 1/2 a regualr sized glass bottle)
Balsamic Vinegar about 1/4/ cup

Either of the following or equal measurments of each to equal

1/2 cup. Honey, molassas or Karo Syrup If using karo-syrup don't use quite as much...

Chipotle Tobasco or your favorite steak sauce or worshtischire sauce. Whatever you like best.

Pineapple juice about 1/4 cup

Pour off all of the liquid from the rib pan into the pot mix it all up really good and boil it on med-high heat until it becomes thick and reduces by a little more than half.

Slather the sauce onto the ribs and grill on the barbcue outside or cook until brown gooey and golden right under the broiler
The grill is best but if you have to the broiler works.

They are stickey, spicey and sweet and melt in yor mouth!

You know... in the end, what you like is what is best! That's why I gave you the recipie and the link to go see it and change it to your own taste. Good luck!

Answer 5

I saw BBQ rated all over the country on the Travel Channel. The restaurants in Memphis won by far, over Texas and NC and everywhere. I'd search for a Memphis recipe. Texas uses beef brisket.

See this recipe (I haven't tried it, but it says it's from Memphis):

http://www.lobels.com/recipe/MENU_careys_ultimate_bbq.htm

Answer 6

This is for any thing you want to bar-b-Q. All you need is three things. One is chili sauce Del-Monte you might need two jars, one can of dark soda if you use two jars then you need two cans
a hand full of brown sugar. Cook it about an hour then add your meet to it and cook it until your meet is done. you wiil have some left over then you can use it to poor over your plate.
Dawn

Answer 7

got to the food networks web site - www.foodtv.com lots of recipes

Answer 8

You need big lips to soak up all the bbq juice.

Answer 9

go to foodnetwork.com because you can find good recipes there and good luck