Best Backyard Bbqd Spareribs Recipes

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BAKED BARBECUED SPARERIBS



Baked Barbecued Spareribs image

You'll need extra dinner napkins when you serve these tender ribs because they're so finger-lickin' good. The thick and tangy sauce has bits of celery and onion as well as a cayenne pepper kick. The ribs are perfect for summer picnics. -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 6 servings.

Number Of Ingredients 13

6 pounds pork spareribs, cut into serving-size pieces
2 tablespoons canola oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons butter
1 cup water
1 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper

Steps:

  • In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour., Meanwhile, in a large skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened., Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.

Nutrition Facts : Calories 992 calories, Fat 73g fat (26g saturated fat), Cholesterol 265mg cholesterol, Sodium 870mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.

BACKYARD BARBECUE SPARERIBS



BACKYARD BARBECUE SPARERIBS image

I GOT THIS RECIPE FROM MY UNCLE WHO COOKED THESE FOR A FAMILY BARBECUE. AND THEY WERE SO GOOD, THAT EVERYBODY WERE LICKING THERE FINGERS, THEY WERE DELICIOUS.....

Provided by Teresa Howell

Categories     Ribs

Time 2h15m

Number Of Ingredients 9

2 slab pork spareribs
1 c ketchup
1/4 c worcestershire sauce
1 1/2 c cherry cola soft drink
1/4 c vinger
2 tsp paprika
2 tsp chili powder
1 tsp pepper
1 medium onion, chopped

Steps:

  • 1. Prepare a medium-hot banked fire in a covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours.
  • 2. Meanwhile in a saucepan combine Ketchup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally.
  • 3. Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.

BACKYARD BABY BACK RIBS



Backyard Baby Back Ribs image

Provided by Alton Brown

Categories     main-dish

Time 18h40m

Yield 8 servings

Number Of Ingredients 16

2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
Kosher salt
6 tablespoons Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon espresso powder or instant coffee powder
1/8 teaspoon cayenne pepper
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice

Steps:

  • Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
  • The next day, heat the oven to 250 degrees F.
  • Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
  • The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
  • Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
  • Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
  • Yield: about 2 1/2 cups

BACKYARD BBQ'D SPARERIBS



Backyard BBQ'd Spareribs image

Provided by Food Network Kitchen

Time 6h20m

Number Of Ingredients 20

2 racks pork spareribs (about 3 pounds each)
2 cups Cola Barbecue Sauce, recipe follows
1/2 cup Memphis Shake, recipe follows
4 cloves garlic, peeled
Kosher salt and freshly ground black pepper
3 cups cola
11/2 cups ketchup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 slightly heaping tablespoon chili powder
12 teaspoon hot sauce, plus additional for seasoning
1/4 teaspoon ground allspice
11/2 tablespoons freshly squeezed lime juice
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chile powder
Kosher salt
1 teaspoon celery salt

Steps:

  • 1. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
  • 2. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill.
  • 3. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side.
  • 1. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
  • 2. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill.
  • 3. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side
  • Whisk paprika, brown sugar, oregano, garlic, ancho powder, 2 teaspoons salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.

Nutrition Facts : Calories 800, Fat 54 grams, SaturatedFat 17 grams, Cholesterol 180 milligrams, Sodium 1270 milligrams, Carbohydrate 41 grams, Fiber 3 grams, Protein 37 grams

BRAISED BBQ SPARERIBS



Braised Bbq Spareribs image

Provided by Food Network

Yield 8 to 16 servings

Number Of Ingredients 13

1/2 cup Cajun dry spice rub, recipe follows
8 racks spareribs
2 large onions, sliced
Water or chicken stock
Barbecue sauce
1/4 cup Kosher salt
1/4 cup cayenne
1/4 cup paprika
1/4 cup garlic granules
1/4 cup ground black pepper
2 tablespoons onion granules
2 tablespoons oregano, dry
2 tablespoons thyme, dry

Steps:

  • In a large roasting or sheet pan, scatter half the onions. Rub the ribs with Cajun spices and overlap ribs onto the onions. Scatter remaining onions over the ribs. Pour a little water or stock into the pan. Cover tightly with foil and put into a preheated 350 degree oven, for 1 to 2 hours or until ribs are tender. When cooked, brush with barbecue sauce and grill or broil to glaze.
  • Mix all ingredients and store in a jar.

BARBECUED SPARERIBS



Barbecued Spareribs image

My husband is a meat cutter at a supermarket and likes to find new ways to smoke or barbecue meat. Several years ago, he discovered this recipe for BBQ spareribs covered in a rich barbecued sauce. It was an instant success with our family and friends. -Bette Brotzel, Billings, Montana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15

4 pounds pork spareribs, cut into serving-size pieces
1 medium onion, quartered
2 teaspoons salt
1/4 teaspoon pepper
SAUCE:
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup chili sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon ground mustard
1 garlic clove, minced
Dash cayenne pepper

Steps:

  • In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

Nutrition Facts : Calories 1024 calories, Fat 64g fat (23g saturated fat), Cholesterol 255mg cholesterol, Sodium 2141mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 62g protein.

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