What is a great recipe for making ribs?

Question

Also what are the best side dishes to go with them? Thanks :D

Answer 1

Caribbean-Spiced Pork Side Ribs
INGREDIENTS
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.


Potato Salad
INGREDIENTS
5 pounds red potatoes, diced
4 eggs
4 stalks celery, chopped
1 green bell pepper, chopped
1 (16 ounce) jar sweet pickles, cubed
3/4 tablespoon prepared mustard
3/4 cup mayonnaise
1 onion, finely chopped
1 teaspoon white sugar
salt and pepper to taste
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.
Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.

Cookie Ice Cream Pie
INGREDIENTS
10 chocolate cream-filled sandwich cookies, finely crushed
3 tablespoons butter, melted
14 whole cream-filled chocolate sandwich cookies
FILLING:
1/2 gallon raspberry ripple ice cream, softened, divided
1/2 cup prepared hot fudge topping, divided
fresh raspberries
DIRECTIONS
Combine crushed cookies and butter; mix well. Press onto bottom only of a 9-in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze 1 hour. For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze 1 hour. Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight. Garnish with fresh raspberries if desired. Let pie stand at room temperature about 15 minutes before cutting.

Answer 2

Well, u did not say if u had been utilising boneless beef or red meat ribs. We frequently do a teriyaki sort with the meat nation sort ribs. I'm guessing you purchased the extra wellknown beef so here's a recipe so that you can take into account. Orange Country Style Ribs * four to six boneless nation-sort ribs * a million tablespoon olive oil * salt, pepper, and Cajun seasoning or different seasoning combo * a million/four cup flour * a million medium candy onion, chopped * a million/three cup hen broth * a million teaspoon orange zest * a million/two cup recent orange juice * two tablespoons candy marmalade * a million clove garlic, minced * a million tablespoon wine vinegar, or cider vinegar Preparation: Trim ribs of extra fats; sprinkle with seasonings and toss in a meals garage bag with flour till covered. Heat olive oil in a enormous skillet over medium warmth; upload ribs and brown on both sides. Add chopped onion and preserve sautéing till onion is simply delicate. Add the hen broth; quilt and simmer for approximately 20 mins. Combine closing constituents; upload to the skillet. Simmer, exposed, for 10 mins, till lowered and somewhat thickened. Cover and simmer for five to ten mins longer, till beef is delicate. Serves four.

Answer 3

Simple Country Ribs

INGREDIENTS
2 1/2 pounds pork spareribs
2 (18 ounce) bottles barbeque sauce
1 onion, quartered
1 teaspoon salt
1/2 teaspoon ground black pepper

DIRECTIONS
Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes.
Preheat grill for high heat.
Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.


Loaded Baked Potato Salad

4-6 servings 22 min 10 min prep
Change to: servings US Metric
5-6 red potatoes, unpeeled
salt & pepper, to taste
1 pint sour cream
1 cup finely shredded cheddar cheese
2 green onions, sliced
1/2 bag of recipe ready bacon bits

Cut potatoes into bite sized pieces.
Boil for about 12 minutes or until fork tender.
Drain potatoes and allow to cool completely.
Add remaining ingredients; all of which can be adjusted to your liking.

Answer 4

My husband scores his ribs on both sides, coats with his favorite dry rub mix (a mix of his favorite seasonings) then bakes the ribs in a pan with a bit of water and liquid smoke in the oven at 250 degrees for 4-5 hours.

When they're done, he moves them to a grill, coats the ribs with his favorite bbq sauce, grills until the sauce caramelizes, then they're ready to eat.

They are guaranteed FALL OFF THE BONE!

Answer 5

Copycat Chili's Grilled Baby Back Ribs:

3¾ hours 1 hour prep
4 servings

4 racks of baby-back pork ribs
SAUCE
1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

1. Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
2. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
3. When you're ready to make the ribs, preheat the oven to 300 degrees.
4. Brush sauce over the entire surface of each rack of ribs.
5. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
6. Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.
7. When the ribs are just about done, preheat your barbecue grill to medium heat.
8. Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
9. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
10. Just be sure not to brush on the sauce too soon or it could burn.
11. Serve the ribs with extra sauce on the side and lots of napkins.

Answer 6

BBQ Spareribs
Season them with Lawrys seasoning salt. Lay them flat on a pan. Lay raw bacon slices over them. Mummify the pan of ribs with plastic wrap. Leave no holes! Put in a 180 deg oven for 12 hours. Take them out to the grill and put grill marks on them. Baste with hot BBQ sauce. Easy huh?

Answer 7

I like to dry rub the ribs with a mixture of garlic powder, chili powder, paprika,cayenne pepper, onion powder, black pepper and brown sugar, wrap in plastic wrap overnite and brown on the grill to give it some color and then transfer to the oven at 250 degrees til they fall apart.

Answer 8

This is what we had for dinner tonight, hope you enjoy!!



Sweet Pepper Jalapeno Ribs


Ingredients
3 lbs. country-style pork ribs
1/2 tsp. Garlic Garlic™
1/2 tsp. salt
1/2 tsp. pepper
1 chopped medium onion
Sweet Pepper Jalapeno Jam
1/2 bottle Merlot Sauce
2 finely chopped jalapeno peppers
2 (16 oz.) cans pinto beans

Directions
Season ribs with Garlic Garlic™, salt and pepper. Cut ribs apart; broil until well browned, about 18-20 minutes. Combine Sweet Pepper Jalapeno Jam, Merlot Sauce and peppers in sauce pan; heat on low unitl melted. Pour over ribs in slow cooker; stir. Cover; cook on high 5-6 hours. Remove ribs; skim fat from sauce. Add beans to sauce; cook, uncovered, on high an additional 30 minutes until slightly thickened. Add ribs just before serving to reheat. Makes 4 servings.

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Vidalia Sunflower Cole Slaw


Ingredients
1 bottle Vidalia® Onion Dressing
2 lb. bag cole slaw mix
1 1/2 cups sunflower seeds

Directions
Combine all ingredients; blend well. Serve immediately. Makes 6-8 servings.
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Cinnamon Muffin Melts Preparation and Variations


Ingredients
Cinnamon Muffin Melt Mix™
1 cup water
1/2 cup (1 stick) butter

Directions
Combine Muffin mix packet with water; blend well. Divide batter evenly among 12 greased muffin cups. (Paper liners are not recommended.) Bake at 400° for 16-18 minutes. Melt butter in shallow bowl. Place contents of Cinnamon packet in separate shallow bowl. Sparingly coat each warm muffin in butter; immediately roll in cinnamon coating. Cool completely. Makes 12 servings.

High Altitude Instructions: Add 2 tablespoons flour and 1 additional tablespoon water to muffin batter.

Variations:

Add 1/2 cup raisins, pecans, dried cranberries or peeled, chopped apple to batter before baking.

Bake mini-muffins at 400° for 10-11 minutes. Makes 30 mini-muffins.
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Bacon Bacon Twice Baked Potatoes


Ingredients
4 large baking potatoes
2 Tbsp. Bacon Bacon™
1 tsp. Garlic Garlic™
1/2 tsp. Seasoned Salt
2 cups shredded cheddar cheese
1/4 cup (1/2 stick) softened butter
1/2 cup sour cream
2 chopped green onions
Pepper to taste

Directions
Scrub potatoes; bake until tender. Cut potatoes in half lengthwise and scoop out insides, leaving 1/4-inch shell. Combine insides of potatoes with next 8 ingredients. Mound and press potato mixture into skins. Place on greased baking sheet. Bake at 350° for 15-20 minutes or until cheese melts and potatoes are heated through. Makes 6-8 servings.