Recipie for Ribs?

Question

My family loves ribs. When we cook them, we boil them, then grill them, and put ordinary BBQ sauce on it. Can anyone give me a recipie for homemade BBQ sauce, homemade BBQ rub, and how to prepare the ribs?

Answer 1

OVEN-BARBECUED SPARE RIBS
3 to 4 lbs. Ribs (country-style)
black pepper (season to taste)
garlic powder (season to taste)
1 lemon (sliced)
1 large onion (sliced)
1 cup ketchup
1/3 cup Worcestershire Sauce
1 teaspoon chili powder
1 teaspoon salt
2 dashes Tabasco Sauce
2 cups water
Place ribs in a large shallow roasting pan, meaty side up. (mine measures 14 x 10 1/2) Season meat with pepper and garlic powder. On each piece place a slice of unpeeled lemon, a slice of onion. Roast in a very hot oven (450 degrees) for 30 minutes. Drain grease from meat pan. Combine remaining ingredients in saucepan and bring to a boil and pour over ribs. Continue baking in moderate oven
(350 degrees) until tender, about 45 minutes to an hour. Baste ribs with sauce every 15 minutes. If sauce gets thick, add more water.

Answer 2

Recipe Summary
Prep Time: 1 hour 10 minutes
Cook Time: 3 hours 25 minutes
Yield: 2 slabs ribs

2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped


Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.


Hope this Helps :) Enjoy with your family!!!

Answer 3

boil them in 2:1 parts of coke and dr pepper make sure you have enough liquid covering the ribs and boil for about an hour meat just falls off the bone ... then rub with bbq sauce before putting on grill and then while cooking brush with bbq and serve with bbq if you wanna kick it up a little bit add spicy sauce to you bbq like tobasco or sirracha found in asian and hispanic markets has a rooster on it (clear bottle with green top)

Answer 4

Go buy an elelctric smoker, it will only set you back about $50 and will also function as an electric grill. Rub your ribs with the following dry rub recipe:
~~~
Wild Willy's Number One-derful Rub

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
~~~

Get some hickory chips for the smoke box and put a 40oz beer in your smoker's water bowl. Put your ribs on the smoke and cook acoording to the directions on your smoker. I smoke everything - ribs, chicken, even hamburgers. I have a boston butt roast on right now that's been cooking since about 9am this morning.

Answer 5

These grilled ribs are basted in a thick, rich barbecue sauce. Remember to smoke/grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.
INGREDIENTS:
• 4 pounds pork ribs
• 1 medium onion, chopped
• 1 can (15 ounces) tomato sauce
• 2/3 cup cider vinegar
• 2/3 cup brown sugar
• 2 tablespoons butter
• 2 tablespoons chili powder
• 1 tablespoon prepared mustard
• 2 cloves garlic, minced
• 1/2 teaspoon pepper
PREPARATION:
In a large sauce pan, melt butter and saute` onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
Place ribs on grill over direct heat for one minute per side. Move to indirect heated area. Close grill lid and cook for 20 minutes. Turn and continue grilling for 30 minutes. Baste with sauce on one side, grill for 10 more minutes. Turn and baste the other side. Grill until done (about 10 more minutes).

Answer 6

I have the best ribs around, not to brag. I coat the ribs with molases, brown sugar, salt, pepper, paprika, honey, garlic, worcestershire, then i wrap them on a pan with heavy duty tin foil. I put them in the oven usually around an hour at 400 degrees. Then I lower the temp to around 300-325 for another 2-3 hours. Then open them up, throw a little bbq sauce on them and they'll literally fall apart. Good eats.

Answer 7

Don't boil them first; that saps the flavor out of them! Just plan ahead, so you can smoke or bake the ribs low and slow.

Smokin' Big Dawgs Sweet Rib Rub

1 C. Brown Sugar
1/3 C. Paprika
1 Tbsp. Black Pepper
2 Tbsp. Kosher Salt
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
2 Tbsp. Lemonade Mix (with the sugar added)

6 racks of ribs, baby back or spare

Mix all ingredients in a bowl. Rub generously on both sides of ribs 15 minutes before cooking. Makes enough to do 5 to 6 full racks. Does not store well, tends to clump.

Smoke ribs for about 3 hours, adding wood and charcoal (if useing charcoal) as needed. Ideally you want to have just a light amount of white smoke coming from the exhaust of the smoker. After 3 hours remove ribs from smoker and wrap in heavy duty foil. Return to smoker and cook for 2 hours. No need for any more wood, just heat. Remove ribs after 2 hours and remove foil. Return ribs to smoker and baste with sauce. Cook about another hour.. Ribs are done when you can hold a full rack in the middle with one hand and it will bend but not crack or break.

--Big Dawg Mike, copykat.com
________________________________

This sauce has a ton of ingredietns, but man, is it good! I toss it all in my crockpot and simmer it all day, stirring occasioanlly.

Ina’s Barbecue Sauce

1½ cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
½ cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
½ cup Worcestershire sauce
1 cup Dijon mustard
½ cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
½ tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator. Yield: 1½ quarts

--Copyright, 1999, The Barefoot Contessa Cookbook,

Answer 8

I make my own sauce, it is very sweet. I start with a can of tomato sauce, and add all of the following according to taste: molasses, brown sugar, or both, chili powder, worcherstershire sauce, a dollop of prepared mustard, dried or fresh minced onion, and a couple dashes of garlic powder. You can add some liquid smoke if you like, I do not care for it. I let the sauce sit for a bit, so the spices go thru the sauce, and taste it again, and add more of whatever is lacking.
I like Sweet Baby Ray's bottled barbecue sauce, it is sweet, and thick.

Answer 9

The best thing you can do the day you barbecue is rub the season salt on the ribs like given a baby a bath then put it on the grill and wha-la you have some good tasting ribs.

Answer 10

Honey Barbecued Ribs.

3 lbs country-style pork ribs
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 cup packed brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 tablespoons Worcestershire sauce
1-1/2 teaspoons Liquid Smoke, optional

Place ribs in a large kettle or Dutch oven; sprinkle with garlic
salt and pepper. Add enough water to cover; bring to a boil. Re-
duce heat and simmer for 1 hour or the ribs are tender. Drain.

Meanwhile, combine the remaining ingredients. Grill ribs, un-
covered, over medium heat for 10 - 12 minutes, basting with
sauce and turning occasionally. Yield 4 servings.



Molasses-Glazed Baby Back Ribs.

4-1/2 lbs pork baby back ribs
2 liters cola
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/8 teaspoon cayenne peppe

Barbscue Sauce.
1/4 cup ketchup
1/4 cup honey
1/4 cup molasses
1 tablespoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon cayenne pepper

Place the ribs in a large resealable plastic bag; add cola. Seal baga and turn to coat; refrigerate for 8 hours, turning occasion-
ally.
Drain and discard cola. Pat ribs dry with paper towels. Combine
the salt, pepper, garlic powder, onion powder, oregano and
cayenne; rub over ribs.
Prepare grill for indirect heat, using a drip pan. Place ribs on
grill over pan. Grill, covered, over indirect medium heat for one
hour, turning occasionally. In a small bowl, combine the sauce
ingredients. Brush over the ribs; grill 10 - 20 minutes longer or
until the meat is tender. Yield: 4 portions.



Glazed Country Ribs.

3 pounds bonless country style ribs
3/4 cup pineapple juice
1/2 cup vegetable oil
1/2 cup white wine or chicken broth
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried rosemary leaves, crushed

Place the ribs in a large shallow glass container. Pierce several
times with a fork. In a bowl, combine all of the remaining ingredients; set aside 1/2 cup for basting. Pour the remaining
marinade over the ribs. Cover and refrgerate for 8 hours, turning
once.
Drain an discard marinade. Grill ribs, covered, over indirect
medium heat for 10 minutes on each side. Baste wih some of
the reserved marinade. Grill 20-25 minutes longer or until juices
run clear and meat is tender, turning and basting ocassionally.
Yield: 6 servings.