Best Authentic Barbecue Pork Spareribs Using A Paper Bag Recipes

AUTHENTIC BARBECUE PORK SPARERIBS USING A PAPER BAG

Authentic Barbecue Pork Spareribs Using a Paper Bag image

You can never have enough spareribs recipes. This recipe is for the true "BBQ Master" as there are some unique steps to this recipe. This recipe came from one of my all time favorite books...Cook's Illustrated

Provided by Abby Girl

Categories Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

2 pork spareribs
1 tablespoon ground black pepper
2 teaspoons cayenne pepper (optional)
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder
4 tablespoons unsalted butter
1 small onion, chopped
2 medium garlic, minced
1 teaspoon paprika
1 tablespoon ground black pepper
2 tablespoons lemon juice
1 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon table salt
1/4 cup cider vinegar
1 (15 ounce) can tomato sauce

Steps:

Mix all dry rub ingredients together in a medium bowl. Measure out 3/4 cup of the dry rub and place in separate bowl. Reserve remaining rub for future use. Rub 3 tablespoons dry rub on each side of the 2 racks of ribs. Let ribs stand at room temperature for up to an hour, (wrap them in plastic wrap and refrigerate if you need to hold them any longer).
Preheat grill.
Wrap about 2 cups of hickory wood chips in a foil packet and poke packet with a fork. Lay foil packet on top of the grilll.
Turn the ribs every thirty minutes for a total cooking time of two to three hours. At 1 1/2 hours, keeping the temperature constant at 250 degrees. If the meat is nearing doneness, the meat will start pulling away from the bones and have a distinct rosy glow on the exterior.
Immediately after taking the ribs off the grill, completely wrap them in aluminum foil. Put the foil wrapped ribs in a brown paper bag and fold the paper bag over the ribs. Allow to rest at room temperature for one hour or more.
Meanwhile, prepare barbecue sauce. Heat butter in a medium saucepan. Add onions and garlic; sauté until onions soften, 3 to 4 minutes. Stir in next 6 ingredients; cook over medium heat to blend flavors, about 5 minutes. Add vinegar and tomato sauce; bring to simmer. Simmer uncovered until sauce thickens slightly, about 15 minutes. After ribs have rested for at least an hour, unwrap and brush with barbecue sauce (or pass sauce separately). Cut into individual servings and serve.

Nutrition Facts : Calories 273.9, Fat 14.6, SaturatedFat 7.7, Cholesterol 30.5, Sodium 4393.4, Carbohydrate 37, Fiber 8.7, Sugar 18.1, Protein 5.8

RIBS THAT FALL OFF THE BONE! EASY CLEAN UP TOO:)

Ribs That Fall off the Bone! Easy Clean up Too:) image

Pork Ribs with BBQ sauce, veggies that literally fall off the bone, made in an oven cooking bag :) I comprised this recipe, experimenting. Usually to get moist, tender ribs you have to marinate and /or boil first time consuming. A messy clean up too! My recipe is simple, easy, and very little clean up.

Provided by Jill22 2

Categories One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

5 lbs pork ribs
18 ounces barbecue sauce
1 medium onion, chopped
2 garlic cloves or 2 tablespoons minced garlic
1 bell pepper, chopped
2 tablespoons apple cider vinegar
2 tablespoons honey or 2 tablespoons pancake syrup
1 tablespoon yellow mustard
2 chopped tomatoes, may use canned
1 tablespoon tomato paste
2 teaspoons hot sauce, may add more

Steps:

Wash and dry ribs well.
Place in a turkey or large oven cooking bag.
Place ribs in roasting pan or large baking dish.
In a large bowl mix BBQ sauce ,hot sauce, onions, garlic, peppers, tomatoes, tomato paste, honey or pancake syrup, and mustard.
Mix with a whisk,until well combined .
Pour over ribs ,covering well.
Puncture oven cooking bag with six holes on top. Allows to expand without exploding.
Place in a pre-heated 350°F oven for 2 1/2 hours.
Remove from oven left stand for at least 10 minutes.
Cut bag open carefully,be careful steam can burn.
If you would like to thicken sauce pour into a saucepan and simmer on medium heat until thickened.
ENJOY!

Nutrition Facts : Calories 1355.2, Fat 97.6, SaturatedFat 35.1, Cholesterol 347.6, Sodium 1036.2, Carbohydrate 23.1, Fiber 2.4, Sugar 12.2, Protein 91

BARBEQUE PORK SPARE RIBS

Barbeque Pork Spare Ribs image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 25

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 onion, peeled and minced
4 cloves garlic, minced
1/4 cup peanut oil
3 cups (24 ounces) tomato puree
2 cups brown sugar
1/2 cup Worcestershire sauce
1 ounce white wine vinegar
1 tablespoon chili powder
1 tablespoon paprika
2 tablespoons kosher salt
2 tablespoons black pepper
2 teaspoons cayenne pepper
3 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons ground allspice
2 tablespoons chili powder
3 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon dry mustard
8 pounds pork spareribs, about 3 full racks
1 cup dry rub (from recipe above)
1 cup barbecue sauce, with the remaining 3 cups set aside and served on the side (from recipe above)
1 cup barbecue sauce, with the remaining 3 cups set aside and served on the side (from recipe above)

Steps:

Barbeque Sauce: Heat butter and olive oil in a large pan over medium heat. The butter should begin to bubble and foam as it heats. Once the foam subsides, add onions and saute over medium heat for five minutes, until just soft. Add garlic and saute for one minute. Add tomato puree, brown sugar, Worcestershire sauce, white wine vinegar, chili powder and paprika and bring to a simmer.
Cook uncovered until thickened, about one and a half hours. Remove from heat, let cool and separate one cup of sauce to be used to baste and three cups to be served as sauce on the side. Refrigerate until ready to use.This sauce will be used to baste the ribs during the final 10 minutes of cooking time on the barbecue.
Dry Rub: Combine all ingredients and set aside. Placed in an airtight container, this rub will keep for about three months.
Pork Ribs: pare the grill: Place a drip pan filled with water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in. Rub pork spareribs with dry rub mixture. Note: It is not necessary to apply the dry rub hours beforehand; applying just before cooking yields the same results.
Check grill to see if it's reached the proper temperature, 200 degrees F. Place ribs on grill over drip pan, close barbecue lid and cook for about 1 1/2-2 hours at 200 degrees F. Turn ribs every 20-30 minutes, adding coals or adjusting gas to maintain a steady 200 degrees F. Some fluctuation is okay (and unavoidable if using charcoal), but the goal is to stay between 190 degrees F-220 degrees F.
Begin basting ribs with sauce in the final 10 minutes of grill time (after about 1 1/2 hours). Any earlier and the sauce will simply dry out. Once the ribs are cooked, wrap them tightly in aluminum foil and place inside paper bags. Set aside for 30 minutes to allow them to steam and tenderize the meat further without overcooking. Remove and serve with remaining sauce on the side.