BARBECUED SPARERIBS

BARBECUED SPARERIBS   
BBQ Ribs Ingredients:

• 5 to 6 lbs. spareribs, cut into serving pieces
• 1 lemon, thinly sliced
• 3/4 c. BBQ sauce
• 1 tsp. chili powder
• 1 tbsp. celery seed
• 2 tbsp. Worcestershire sauce
• 1/2 c. catsup

BBQ Ribs Instructions:
Place ribs, meat side up, in shallow baking pan. Sprinkle with salt. Top with lemon slices. Bake in 350 oven for 1 hour. Remove from oven, drain off fat. Refrigerate.

When ready to grill, combine BBQ sauce with remaining ingredients. Place ribs on grill 6-8 inches from heat, turn and brush with sauce after 15 minutes. Cook 15 minutes longer, brushing with sauce frequently. Ready to serve 4-6 persons. Enjoy the BBQ Ribs.
easy-and-tender-baby-back-ribs

THE ULTIMATE BABY BACK RIBS

THE ULTIMATE BABY BACK RIBS   
BBQ Ribs Ingredients:

• 1 rack baby back ribs
• 1/2 brown sugar
• 1/4 cup chili powder
• 1/4 cup mustard powder
• 2 tbs garlic powder
• 1 tbs paprika
• 1 tbs onion power
• 1 tbs black pepper
• 1 tsp cumin
• 1 tsp kosher salt
• 2 cups hickory wood chips
• 1/2 cup cider vinegar
• 1/4 cup soy sauce
• bbq sauce

BBQ Ribs Recipe Instructions
First of all remove the membrane from the ribs. This is important for maximum rub and smoke penetration.

And then mix all ingredients (except for ribs, wood chips, BBQ sauce, vinegar and soy sauce), and massage into ribs. Refrigerate overnight.

Next is to soak wood chips in water. Prepare a charcoal barbeque grill by putting the charcoal on one side of the barbecue. Once the coals have ashed over and are white-hot, place the ribs on the side of the grill opposite of the coals. DO NOT PLACE RIBS DIRECTLY OVER COALS.

If you're cooking more than 1 rack, coil the ribs using wooden toothpicks or bamboo skewers. The ribs should cook at 275°F for four hours. Use a charcoal chimney halfway through to keep temperature consistent.

Every half hour, baste with combined vinegar and soy sauce and throw a large handful of wet hickory chips directly over the coals. Keep a metal bowl of water to the side to maintain moisture.

Smother ribs in BBQ sauce when done. Use Stubb's original BBQ sauce. Enjoy the ribs !

BBQ RIbs Technique

BBQ RIBS RECIPE TECHNIQUE
1) Start with a fresh slab of St. Louis cut (SLC) ribs. St. Louis cuts are the meatiest and most flavorful. You can use baby back ribs if you prefer. They are smaller and cook faster. If you use SLC, you will need to cook about 5 hours at 225F. Baby backs need about 3 hours. The exact time will vary depending on your cooker, the individual slab of ribs, and if you include techniques such as the Texas Crutch, described below. Get a fresh slab. Fresh meat has the best pork flavor and the most moisture. Ask the butcher to remove the membrane on the back side.

2) Rinse the ribs in cool water to remove any bone bits from the butchering or bacterial film that grew in the package (don't worry, cooking will sterilize the meat). Pat dry with paper towels.

3) If the butcher has not removed the membrane, do it yourself. Trim excess fat.

4) Lightly coat the meat with cooking oil. That will help the spice rub penetrate. Wash your hands with soap and warm water for 20 seconds. Dry. With a clean hand sprinkle enough Meathead's Magic Dust to coat all surfaces but not so much that the meat doesn't show through. That would be about 2 tablespoons per side depending on the size of the slab. With the other hand, spread it out and rub it in. Wash your hands again. Wrap the meat in plastic wrap and let it sit in the fridge for at least six hours or overnight. This helps the flavor penetrate and pulls the juices to the surface to help form a crust. If you don't have time to let it marinate in the dry rub, it's not the end of the world.

5) Types of smoker :

• offset firebox smoker
• a bullet smoker like the Weber Smokey Mountain,
• a gas grill,
• a charcoal grill,
• cooking indoors,

You may choose depending on your situation.
6) Preheat your cooker to about 225F and try to keep it there throughout the cook. If you use charcoal, please do not use solvent to start your fire. It can taint the meat with a chemical taste. Use a chimney to start the fire. Wait until the coals are white, and the oven temp is stable at about 225F. This temp will allow the meat to cook low and slow, liquifying the collagen and fats without getting the proteins knotted in a bunch. This creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225F, get as close as you can. Don't go under 200F and try not to go over 250F.

7) Measure 8 ounces by weight of chunks, chips, or pellets. It doesn't matter how many slabs you are cooking. I love apple and oak with pork, but hickory is the tried and true and it is easily available. Never use any kind of pine unless you want meat that tastes like turpentine. If your cooker is really tight, 8 ounces should be all the wood you need. If you are using a gas grill, unless it has a tight fitting lid, chances are it leaks a lot, so you should double the amount of wood. If you are using a tight electric such as the Cookshack or the Masterbuilt, 4 ounces may be all you need. For charcoal or gas cookers, add 4 ounces of wood to the coals at this time. The best amount of wood depends on your taste and how air flows through your cooker, and that can vary with ambient temp on the day you are cooking . Do not overdo the wood. Nothing will ruin a meal than oversmoked meat. You can always add more the next time you cook, but you cannot take it away if you oversmoke.

8) Put the slabs in the cooker, meaty side up. Close the lid and go drink a beer. No need to flip them. If you are using an offset smoker or a Smokenator, halfway through the cook you will need to move the ribs closest to the fire to the far side and the far slabs in closer. Otherwise, keep your lid on. Opening the lid just upsets the delicate balance of heat, moisture, and oxygen inside your cooker. It can also significantly lengthen the cooking time. No peaking.

9) Add another 2 ounces of wood every 30 minutes for the first hours (double this for most gas grill). Then stop. Adding wood at the beginning of the cook allows better penetration before the meat surface seals itself. Resist the temptation to keep adding wood until you've done several batches on your smoker and you know how much wood is right for your taste. As you get skilled you may decide to add more or less wood. But don't overdo it at first.

10) Optional. After 4 hours of cooking St. Louis cut ribs or spare ribs at 225F (2 hours for baby backs), prepare the Texas Crutch. This is a technique of wrapping the slab in heavy duty foil with a small amount of apple juice for 30 minutes. By creating a little steam, the Texas Crutch adds flavor, moisture, tenderness, and assures cooking is done on time. You can skip this step if you wish and you will still get Amazing Ribs.

11) Optional. Take the meat out of the foil, save the juice, place the ribs back on at 225F for 30 minutes to firm up the surface. Take the liquid from the foil and mix it with maple syrup and cook it until it is thick to make Pig Candy, a wonderful sweet glaze.

11) As an alternative, use your favorite BBQ sauce. Add the sauce and sizzle it in on high for 5-10 minutes per side watching so it doesn't burn.

12) Serve with slaw recipes, cheesy grits, and Rosengarten's Real Home Made Lemonade.

bbq-ribs-recipes : sweet-baby-rays-bbq-baby-rack-ribs

SWEET BABY RAY'S BBQ BABY RACK RIBS

SWEET BABY RAY'S BBQ BABY RACK RIBS
....a great BBQ ribs recipe to try ! Nice one !

BBQ RIBS RECIPE INGREDIENTS

• 22 1/2 inch Weber grill
• Grease pan
• 10 lb. bag charcoal
• 8 oz. apple, cherry or hickory chips soaked in water
• Rib rack
• 4 slabs baby back ribs, 1 1/2 lbs., down
• 16 oz. Sweet Baby Ray's BBQ Sauce
• Salt
• Fresh ground pepper
• Onion salt
• Basting brush

BBQ RIBS RECIPE INSTRUCTIONS
Cooking time: 2 - 2 1/2 hours.
Put 52 coals in center of grill and burn for 30 minutes. Then put 26 coals on each side and put grease pan in middle of grill basin. Season both sides of skinned ribs generously with salt, pepper and onion salt. Stand ribs on rib rack in center of grill and cook for 30 minutes. After 30 minutes, rotate ribs, inside to outside, and from top to bottom.

Add soaked wood chips and six charcoal briquettes to each side of coals. After 30 minutes, rotate ribs again. Check ribs every 15 minutes and rotate when necessary. Ribs are cooked when you can penetrate them easily with a fork (about 2 hours). When ribs are tender, remove them from rack and place the ribs upside down in center of grill.
Generously brush Sweet Baby Ray's BBQ Sauce on ribs and place ribs side . The BBQ ribs recipe is ready for feasts ! Hmm..great taste of ribs. Enjoy it !

east-carolina-bbq-vinegar-sauce.

How to Barbeque

How to Barbeque
BBQ Ribs Recipes
This is where we will present various BBQ Ribs tips and techniques. We will show you How to Barbeque and how NOT to barbeque.

Hopefully, you will learn what to do before you start cooking. And you will learn not to do the things that are fatal to your barbeque cookout.

Nothing will be in any particular order. Information will be put here as we get it. But if you will strictly follow the methods, tips, and techniques here, and avoid the past mistakes of others, you will learn how to barbeque ...or at least have a better idea.

Big BBQ RIBS Grilling Dont's

These common mistakes that cause flare-ups are for the charcoal bbqribs grill or pit users. Gas grill users have flare-ups also, but they can control theirs a little easier.

* When filling the barbeque pit or grill with charcoal, do not fill it where the coals are spread across the whole pit. You want to leave yourself a "cool spot" on either end to be able to move the food if it gets too hot or the flames start getting a little wild.

* Do not fill up the entire grate with food. You need to have an empty spot to be able to move food that gets to too hot and wants to flare up.

* Keep a spray bottle with clean water to knock down flames that start to get out of control.

* Put on the food that cooks the quickest when the fire is the hottest. Put on the food that takes the longest, like the larger cuts of meat, after the fire has cooled down. You don't want the outside of these cuts to char or burn and leave the inside raw.

* Watch food closely that has a tendency to drip fat and flare up the most. You don't want to keep opening the lid, if you stay nearby you can tell when ther's trouble about to occur. Chicken with the skin on, hamburgers, and sausages are good for flar-ups if not paying attention.

* If a flare-up does occur, a good idea is to keep a spray bottle filled with water handy to shoot at the flames before they get out of control.

Follow all these tips and you should have no trouble keeping the flare-ups down.

One of my pet peaves is when I see the barbeque "chef" stabbing the meat with the big long fork from that bbq set while it's cooking. Besides contributing to the flare-up issue, all the juices will leave the meat and go to the bottom of the pit. This guarantees dry, tough meat every time. That is not how to barbeque. Please use tongs and throw the fork from that bbq utensil set into the garbage. Keep just the grill cleaning wire brush, the tongs, and the spatula if that's what came with the set.

Another how to barbeque tip is this dont's.
When your meat hits the grill, do not ever press down with a spatula. This is a pretty common grilling mistake. What it does is squeeze the juices right out of the meat, leaving it dry and tough.

Meat Cooking Times and Temperatures

-This is "how to barbeque" using ideal cooking times(when applicable) for various cuts of barbequed meat:

* Beef Brisket 9-12 lbs. 220 14-18 hrs. N/A
* Pork butt 5-7 lbs. 220 10-12 hrs. N/A
* Pork loin 4-6 lbs. 250 3-5 hrs. 155 deg.
* Turkey, whole 9-12 lbs. 200 10-12 hrs. 165 deg. (thigh temperature)
* Pork spareribs 2 1/2 to 3 1/2 375 2-3 hrs. N/A
* Whole hog 75-90 lbs. 250 18-22 hrs. 165 deg. (ham temperature)
* Pork loin ribs 2-1 1/2 lbs 375 2-2 1/2 hrs. N/A
* Chicken, whole 2 1/2-3 1/2 lbs. 325 3-4 hrs. 165 deg. (thigh temperature)

*A Note About Cooking Times and the Use of Wood:

Long cooking times allow the meat to absorb good smoke flavor and develop a nice smoke ring. The long cooking times on brisket and pork butt allow for natural flavors to develop without wrapping in foil.

By starting a charcoal fire with only a small amount of wood, the meat tenderizes naturally and does not get too much smoke. If you smoke a brisket for 12 to 15 hours with wood only you will ruin it with because you've used too much smoke. A beef brisket especially does not take well to a ton of smoke.

How Much Meat Per Person?

One of the questions often asked is "How many pounds of meat should be served per person?"...Well, a good rule of thumb is 1/2 pound of boneless meat per person is usually plenty. If the meat you are grilling is not boneless you'll have to kind of estimate how much meat it really is and maybe cook a little bit more than that in case you're off some. Also, if there's quite a few kids, go with less. And if there's a large proportion of big eaters, go with a more than 1/2 lb.

There will be a regular stream of tips and suggestions added here on how to barbeque, and of course, how to barbeque the right way. I hope what you have read so far will be helpful in your next cookout. Just stay safe and enjoy your BBQ Ribs. and others.
BBQ Ribs Recipes
bbq-recipe tips.

BBQ RIBS RECIPE TIPS

BBQ RIBS RECIPES TIPS

BBQ is the world's oldest cooking method and people have been gnawing on ribs since the beginning of time. Whether you prefer pork baby back ribs or spare ribs or St. Louis cut, whether you prefer sticky Kansas City style red sauces, savory South Carolina mustard sauces, pungent Lexington vinegar sauces, or just plain Memphis style dry rub, whether you spell it BBQ, barbecue, barbeque, or Bar-B-Que, or even if you like your ribs Chinese style, this site has all you need to know.

Don't boil ribs!

A lot of folks like to boil ribs. Don't do it! When you boil meat and bones, you make soup. That's because water is a solvent and it pulls much of the flavor out of the meat and bones. You wouldn't boil a steak would you?

BBQ Ribs are best when roasted slow at low temps in the presence of smoke and humidity. If you are in a hurry, you are better off steaming or microwaving ribs and then finishing them on the grill or under the broiler. Just don't boil 'em!

Avocado Layered Party Dip

Avocado Layered Party Dip

An excellent BBQ ribs recipe side dish..try this one !

BBQ Ribs Recipe INGREDIENTS:

• 1 14 oz. can refried beans
• 1 4 oz. can chopped green chiles, drained
• 1 envelope taco seasoning mix
• 2 avocados, seeded and peeled
• 1 tablespoon fresh lemon juice
• taco sauce
• 1 cup sour cream
• shredded lettuce
• 1 tomato, chopped
• ripe olives, sliced
• shredded Monterrey Jack cheese
• tortilla chips for dipping

BBQ Ribs Recipe INSTRUCTIONS:
In a small bowl, mix together refried beans, chiles and taco seasoning mix; spread over serving platter. Coarsley mash together avocados, lemon juice, and taco sauce; spread over bean mixture.

Top with sour cream and sprinkle lettuce, tomato, olives and cheese over all.

Serve with tortilla chips...enjoy it !
bbq-kabob-ribs.

Spicy BBQ Ribs Beans

Spicy BBQ RIBS Beans

A great BBQ ribs recipe side dish to try !

BBQ Ribs Recipe INGREDIENTS:

• 2 large cans your favorite baked beans
• 6 slices ribs
• 3 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 1 finely chopped jalapeno, seeds and membrane removed
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• Salt and fresh ground black pepper

BBQ Ribs Recipe Instructions :

Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done.Remove ribs with a slotted spoon and set aside.

Pour some of the ribs grease out of the pot, leaving about 2 tablespoons.

Add chopped onion, bell pepper and garlic.

Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes.

Add the ribs and remaining ingredients and bring to a slow simmer. BBQ until ribs are dark...enjoy it !

Spicy BBQ Ribs Beans

Barbecue Beans Recipe

Barbecue Beans Recipe

A nice BBQ ribs recipes side dish !

BBQ Ribs Recipe INGREDIENTS:

• 2 large cans of pork and beans
• 2 medium onions, chopped
• 1 large bell pepper, chopped
• 1 cup brown sugar
• 1 pound of bacon, cooked, drained and chopped
• 1 bottle of your favorite barbeque sauce

BBQ Ribs Recipe Instructions :

Add all ingredients to a large pot or crockpot and cook on low for 3-5 hours.
BBQ Ribs Recipe Side dish -basic-easy-cole-slaw

North Carolina Slaw

North Carolina Slaw

A great BBQ ribs recipe side dish !

BBQ Ribs Recipe INGREDIENTS:

* 1 pound finely shredded cabbage

* 1 medium diced onion

* 1 medium diced green bell pepper

* 1/2 cup vinegar

* 1/2 cup sugar

* 1/2 cup salad oil

* salt

* pepper

* celery seed

BBQ Ribs Recipe INSTRUCTIONS

Put cabbage, onion, and green pepper in a large bowl. In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling.

Immediately pour over vegetables in the bowl to get desired wilting. Add salt and pepper and a generous sprinkling of celery seed to taste. Toss to coat vegetables. Refrigerate coleslaw for several hours or overnight for best flavor. The BBQ ribs recipe side dish is ready..enjoy the bbq ribs !
Best-bbq-grilled-ribs

Basic & Easy Cole Slaw

Basic & Easy Cole Slaw

A great BBQ ribs recipe side dish !

INGREDIENTS:

* 1/2 head cabbage

* 1 large carrot

* 1 medium onion

* 1 1/2 cup mayonnaise

* 3 tablespoons sugar

* 3 tablespoons vinegar

* 1/2 teaspoon salt

INSTRUCTIONS:

Finely shred the cabbage, carrot and onion. combine well. Mix together the mayonnaise, sugar, vinegar, and salt. Add to shredded cabbage mixture and chill. The BBQ ribs recipe side dish is ready to serve..enjoy the BBQ !
bbq-ribs-in-crock-pot

Texas Mustard Potato Salad

Texas Mustard Potato Salad

A great BBQ Ribs recipes side dish !

BBQ Ribs REcipe INGREDIENTS :

• 6 large potatoes - peeled
• 3 eggs
• 1 onion, finely chopped
• 2 stalks celery, diced
• 3 teaspoons sweet or dill pickle relish(whichever you like)
• 1/4 cup chopped red bell pepper
• 2 tablespoons prepared mustard
• 3 tablespoons creamy salad dressing or mayo
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

BBQ Ribs Recipe INSTRUCTIONS:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and roughly cut potatoes into chunks. Place in a large mixing bowl.

Place eggs in a saucepan and cover 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, cool, peel and chop.

In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and bell pepper. Blend together the mustard, salad dressing, salt and pepper and add to salad and mix well. Sprinkle with paprika and refrigerate until chilled. The BBQ Ribs recipes side dish is ready...enjoy the BBQ ribs !
BBQ basic-easy-cole-slaw

BBQ KABOB RIBS

BBQ KABOB RIBS ..a great bbq ribs recipe to try ! Amazing !

INGREDIENTS

• 6 lb. spare ribs, split lengthwise
• 1 c. catsup
• 1/2 c. soy sauce
• 2 sm. cloves garlic, minced
• 1/2 c. vinegar
• 1/2 c. water (for sauce)
• 1/2 c. honey
• 1/2 tsp. season salt

INSTRUCTIONS
Place ribs in kettle, vinegar and enough water to cover, simmer covered 1 hour or until tender, drain.While ribs cook, blend remaining ingredients in saucepan, simmer 1 hour until thick.
Thread cooked ribs on long skewers, paint with sauce or pour sauce over ribs and heat in oven. The BBQ ribs recipe is ready...enjoy with friends ! Great taste !

alabama-bbq-ribs.

RIBS WITH BLENDER BBQ SAUCE

RIBS WITH BLENDER BBQ SAUCE ...try this delicious BBQ Ribs recipe ! Nice !

INGREDIENTS

• 5 lbs. country-style ribs or loin spare ribs
• 1 (16 oz.) can apricots, drained
• 1/4 c. firmly packed brown sugar
• 1 tsp. chili powder
• 1/2 c. catsup
• 1/2 c. white vinegar
• 2 tsp. Worcestershire sauce

INSTRUCTIONS
Place ribs in large Dutch oven; cover with water. Bring water to boil, cover, reduce heat and simmer 30 minutes. Drain ribs, arrange in a large shallow dish.Combine apricots and remaining ingredients in container of an electric blender, blend until smooth. Pour sauce over ribs, turning
to coat; cover and marinate in refrigerator 8 hours, turning occasionally.
Remove ribs from marinade and place on a lightly greased rack in broiler pan, reserving marinade for basting. Bake at 425 degrees for 40 minutes, basting twice. The BBQ Ribs recipe is ready to serve 6 persons. Delicious ! Enjoy it !

how-to-barbeque.

CAJUN STYLE BBQ RIBS

CAJUN STYLE BBQ RIBS .....a great bbq ribs recipe .....try this one !

INGREDIENTS

• 3 lb. pork spare ribs or country backs
• 1 c. hickory smoked BBQ sauce
• 1/2 tsp. hot pepper sauce
• 1/2 tsp. red pepper
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. celery seed
• 1/2 tsp. dried thyme leaves, crushed

INSTRUCTIONS
Combine all ingredients except ribs in saucepan. Mix well. Bring to boil; reduce heat. Simmer 10 minutes stirring occasionally. Place ribs on the grill. When ribs are done, apply the sauce. The BBQ ribs recipe cajun style is ready to serve....enjoy the meal ! Amazing !

alabama-bbq-ribs.

BBQ RIBS IN CROCK POT

BBQ RIBS IN CROCK POT ...another great BBQ ribs recipe to try...a nice and unique one !

INGREDIENTS

• 3 to 4 lbs. boneless spare ribs
• 1 each onion, sliced
• 1 (16 oz.) Blt smoke BBQ sauce

INSTRUCTIONS
Sprinkle ribs with salt and pepper. Place ribs under broiler pan for 30 minutes to brown and remove excess fat. Put sliced onion in crock pot. Slice ribs into serving pieces and put in crock pot. Pour in BBQ sauce. Cover and cook on low 7 to 9 hours or high 3 to 4 hours. The BBQ ribs recipe is ready for a great feast ! Enjoy !
cajun-style-bbq-ribs.recipe

BBQ COUNTRY STYLE RIBS

BBQ COUNTRY STYLE RIBS ..an amazing bbq ribs recipe...try this great recipe...nice !

INGREDIENTS

• 5 tsp. chili powder
• 2 1/2 tsp. liquid smoke
• 5 tsp. vinegar
• 2 1/2 tsp. garlic salt
• 2 1/2 c. water
• 3 lbs. beef country style ribs
• 1 c. BBQ sauce

INSTRUCTIONS
Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet. Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2-2 hours (or 350 degrees on electric skillet). Remove and drain liquid. Pour BBQ sauce over ribs and place in oven (skillet) 1/2 hour to 1 hour - remove and enjoy. Can use a crockpot. The BBQ ribs recipe is ready to serve,...great !
bbq-ribs-in-crock-pot.

PIONEER SHORT RIBS AND PIONEER BBQ SAUCE

PIONEER SHORT RIBS AND PIONEER BBQ SAUCE ...a great BBQ ribs recipe to try !

INGREDIENTS

• 4 to 5 lbs. beef short ribs
• Salt and pepper to taste

Season short ribs with salt and pepper and bake at 350 degrees until nicely browned, about 30 minutes. Pour off any accumulated fat in pan. Cool ribs. Set aside.

BARBECUE SAUCE:

• 1/2 c. tomato puree
• 1/2 c. cider vinegar
• 1/4 c. dry sherry wine
• 1/2 tsp. Worcestershire sauce
• 1 tsp. dry mustard
• 1 tsp. BBQ spice
• 1 clove garlic, finely chopped
• 1 c. catsup
• 1 tbsp. soy sauce
• 1/4 c. salad oil
• 1 tsp. liquid smoke
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1/4 c. sugar
• 1 1/2 tsp. cornstarch
• 3 tbsp. water

INSTRUCTIONS
Combine all ingredients except cornstarch and water in a saucepan and bring to a boil. Dissolve cornstarch in water and stir into sauce. Cook and stir until mixture boils and is thickened. Cook 2 minutes. Makes about 3 cups. Dip cooled ribs into BBQ sauce and place in a baking dish. Bake at 325 degrees for 1 hour or until ribs are tender. The BBQ ribs recipe is ready to serve...enjoy the party !
bbq-country-style-ribs.

BBQ BELLY PORK RIBS IN ITS OWN MARINADE SAUCE

BBQ BELLY PORK RIBS IN ITS OWN MARINADE SAUCE ...an amazing BBQ Ribs recipe to try ! Great !

INGREDIENTS

• 4 lbs. of thick and meaty pork belly ribs
• bbq sauce (smoked variety)
• red wine
• ketchup
• Worcestershire sauce
• honey
• rosemary fresh leaves
• oregano flakes
• salt & pepper to taste
• corn starch or flour

INSTRUCTIONS
Start by marinating the ribs, putting them fairly packed into a plastic bag or non-metal container. Sprinkle them with a lot of fresh Rosemary leaves (dried rosemary leaves may be used but the flavor will be not the same), oregano flakes and pepper (no salt at this time), then liberally coat them with the honey, BBQ sauce, ketchup and Worcestershire sauce.
Turn the ribs and repeat the same operation, then add the red wine, being very careful not to wash out the coating of the ribs (you should pour the wine into the corners of the container).
The wine should cover most of the ribs. Allow to marinate overnight in the refrigerator, carefully turning several times.
Prepare the charcoal. You will need plenty of it because pork takes more time than beef, and the ribs should be cooked in the upper rack of the grill if possible. After the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process when the opposite side is also sealed.
You will need to turn them quite a few times in order to cook the ribs without burning.
Some 5 minutes before the ribs are done, pour more honey over them, allowing it to melt.

SAUCE:
In the meanwhile, put all the marinade juice into a skillet (it can be sieved if you like) and add 2 or 3 teaspoons of cornstarch or flour to thicken the sauce.Bring it to boil, then simmer for a few minutes. Check the thickness of this sauce and add the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water, wine or etc) to avoid the forming of any lumps.
Note: To avoid an uncooked cornstarch taste, add cornstarch at least 10 minutes before cooking is finished.The BBQ Ribs recipe is ready to serve with the sauce in a separate bowl.Bon Appetit!!
pioneer-short-ribs-and-pioneer-bbq.

MOTHERS' DAY BBQ RIBS

MOTHERS' DAY BBQ RIBS ...another great bbq ribs recipe to try ! Hmmm...nice !

INGREDIENTS

• 2 slabs baby back ribs
• 1 tsp. salt
• 3/4 c. BBQ Sauce
• 3/4 c. light brown sugar

INSTRUCTIONS
Cut ribs into manageable pieces - 3 or 4 ribs per piece. Boil in large kettle in salted water for 1 to 1 1/2 hours until very tender. Arrange ribs bottom side up in shallow foil-lined baking pans. Add salt and pepper.Bake at 350 degrees for 20 minutes. Remove from oven and turn over. Bake another 20 to 30 minutes or until ribs begin to brown. Spoon sauce over ribs and return to oven for 5 or 10 minutes. DO NOT BURN! Serve the ribs with sauerkraut and mashed potatoes and fried apples or applesauce. Great combinations. The BBQ ribs recipe is ready to serve. Enjoy the feasts. Nice one!

texas-bbq-mop-sauce.