Is there a good recipe for spare ribs?

Answer 1

I ain't got me no spare ribs. I'm a'needin' all the ones I got.

Answer 2

Our fave rib recipe

4 Tablespoons brown sugar
4 tablespoons white sugar
4 tablespoons honey
4 tablespoons soy sauce
1 or 2 cloves garlic
1/4 cup of water

Boil the ribs for a half hour, this gets rid of a lot of fat. Then put in a LARGE dutch oven or baking dish. Bake at 350 F for 1.5-2 hours turning every 20 minutes so they are fully marinated. You might have to add more water as times goes by because it will just end up burning the sauce to the bottom and then the ribs won't get properly marinated.

I have cooked the ribs and then made the sauce, throw it all in a freezer bag and freeze it like that. Then defrost and cook. YUMMY. Damn I want ribs now.

Answer 3

Spare Ribs
Honey
Soy Sauce
Garlic
Apple Sauce

In a dish, combine equal parts of apple sauce, honey, and soy sauce. Chop up garlic and blend well with the other ingredients. Place the ribs in the dish with the mixture and allow to marinate for several hours, perhaps even overnight. When they have marinated, place them in a pan and bake at 450°F for an hour or so until cooked.

Answer 4

Rub them down with Grill friends Montreal Steak Rub and enable them to prepare dinner. in the adventure that your finding for BBQ it fairly is my very own very own recipe. One bottle of your admired sauce, a million/2 to 2/3 of a can of Coke in line with possibility in case you employ a million/2 are you able to can use a splash of pineapple juice. the two way you want the sauce to be style of thich so it do not all drip off. finely chop an onion into the sause and brush on whilst cooking it fairly works ok around here. you additionally can use the comparable sauce and bake the ribs in it if it rains you out. merely prepare dinner them fairly slow

Answer 5

Pork spareribs in sauerkraut. Add some caraway seeds and black pepper to the kraut and spareribs and also a few apples sliced up and added to the mix. Add water to keep from burning or drying out and simmer until the meat falls off the bones. It is a great way to eat pork spareribs. Serve along with applesauce and potato dumplings for a great German dish.

Answer 6

tropical spare ribs different and good . make a glaze out of pinnapple juice and brown sugar brush over ribs while cooking garnish with pineapple

Answer 7

I always use a slow cooker for ribs to make them tender and fall-off-the-bone. I either make my own sauce or just add a good bbq sauce such as honey/garlic or hot and spicy. If I make my own I use ketchup, a bit of vinegar, spices and sometimes add honey. If you do them in a slow cooker you don't need much sauce - just enough to coat them well.

Answer 8

My dad loves to make spare ribs, and I have to admit they're pretty tasty! He's used a bunch of these recipes, hope you enjoy them too :)

Apple Cider Marinated Spare Ribs

1 rack pork spare ribs
Salt
Essence, recipe follows
4 cups apple cider
1 cup light brown sugar
2 tablespoons butter
1 cup thinly sliced onions
2 cups julienne apples, such as Granny Smith with peel
Freshly ground black pepper
1/2 cup chicken broth
1/2 cup beef broth
2 tablespoons cold butter
Chopped green onions, for garnish
Apple Slaw, recipe follows
Season both sides of the ribs with salt and Essence. Place the ribs in a large glass rectangle baking dish. Pour 3 cups of the cider over the ribs, cover with plastic wrap, and refrigerate for 24 hours.
Preheat the oven to 350 degrees F.

Remove ribs from the refrigerator and discard the marinade. Sprinkle the brown sugar over the flesh side of the ribs. Wrap tightly in plastic wrap and then wrap in aluminum foil. Place in the oven and cook for 3 to 4 hours. Remove from the oven and cool completely.

Preheat the grill.

Place the ribs on the grill, flesh side down, and cook for 6 to 8 minutes, turning the ribs every 2 minutes, or until the ribs are nicely marked.

In a saucepan, over medium heat, melt the butter. Add the onions and apples. Season with salt and pepper. Saute for 2 minutes.

Add the remaining 1 cup of cider and the chicken and beef broth. Bring to a simmer and continue to cook until the mixture reduces by half, about 8 to10 minutes. Whisk in the cold butter. Garnish with green onions and serve ribs with the apple slaw on the side.

Apple Slaw:
2 cups thinly sliced cabbage
1/2 thinly sliced red onion
1 julienne apple, core and seeds removed
1 tablespoon chopped pickled jalapeno
1/4 cup golden raisins
1/4 cup toasted slivered almonds
1 tablespoon chopped mint
1 tablespoon honey
1/2 cup mayonnaise
Salt and white pepper
In a medium mixing bowl, combine all of the ingredients except the salt and white pepper. Mix thoroughly and season with salt and white pepper, to taste.

Spare Ribs w/BBQ Sauce

2 slabs pork spare ribs, about 3 pounds each
2 tablespoons liquid crab boil
2 teaspoons, plus 1 tablespoon salt
3 bay leaves
2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon cayenne
Southwestern Barbecue Sauce, recipe follows
Deep Fried Pork Rinds, recipe follows
Place the ribs in a large Dutch oven or stockpot. Cover with water and add the crab boil, 2 teaspoons of the salt, and the bay leaves. Bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and drain.
In a bowl, combine the sugar, paprika, chili powder, black pepper, remaining tablespoon of salt, and cayenne. Pat the ribs dry and rub well with the spice mixture.

Lightly oil the grill rack on a barbecue grill, and preheat to medium-low (about 250 to 275 degrees F). Arrange the ribs on the rack and cover (with foil or upside down hotel pan). Cook, turning every 20 minutes, until tender, about 2 hours, replenishing charcoal as needed. During the last 20 minutes of cooking time, baste the ribs with the sauce, turning twice. Remove the ribs from the grill and serve the ribs with remaining sauce and fried pork rinds.

If you want to make this dish in the oven: After rubbing ribs with spice mixture, place them in a preheated 350 degree F oven for 10 minutes. Remove. Slather ribs with BBQ sauce, wrap in heavy-duty plastic wrap, then wrap in foil, and return to the oven to bake for 1 1/2 hours.

Southwestern Barbecue Sauce:
2 tablespoons olive oil
1 cup chopped yellow onions
1 tablespoon minced garlic
3 tablespoons chopped chipotle chiles in adobo, with adobo sauce
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
4 cups tomato sauce
1/2 cup molasses
2 teaspoons dry mustard
2 bay leaves
1/2 teaspoon salt
In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain.
Yield: 4 cups
Deep Fried Pork Rinds:
1/2 pound pork rinds, cut into 2-inch squares
Essence, recipe follows
1 quart vegetable oil, for frying
Heat the oil in a large pot or in a deep-fryer to 360 degrees F. Fry the pork rinds until puffed and golden brown, about 4 minutes. Remove from the oil and drain on a paper towel-lined plate.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Wet BBQ Ribs

auce:
32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces white sugar
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon dry mustard powder
2 ounces lemon juice
2 ounces Worcestershire sauce
8 ounces apple cider vinegar
2 ounces light corn syrup
3 to 4 pounds spare ribs
2 ounces Neely's Seasoning Mix, recipe follows

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.

Neely's Seasoning Mix:
4 ounces paprika
2 ounces sugar
1 teaspoon onion powder
Mix all ingredients together in a bowl.