Best Dales Spareribs Recipes

DALE'S SPARERIBS

Steps:

• Preheat oven to 300 F and place ribs in a small roaster; set aside.
• Combine all other ingredients together in a saucepan and simmer until mixture thickens.
• Pour sauce over ribs and bake until ribs are very tender; at least 3 hours.
• She never told me to baste them, but I check them about once per hour and do baste them a bit with the sauce.
• According to my friend Dale,"serves 2 hearty eaters".

BABY BACK RIBS WITH DALE'S

Steps:

• To begin making Baby Back Ribe with Dale's. preheat oven to 400 degrees.
• Then, cut rack of ribs in half and place in a large saucepan.
• Add enough water to cover ribs and bring to a full boil over medium-high heat.
• Remove from heat and allow to stand for 15 minutes.
• Coat a medium skillet with non-stick cooking spray and place over medium heat.
• Sauté onions and garlic for 2-3 minutes.
• Add Dale's Seasoning, ketchup and sugar and cook for 5 minutes, stirring occasionally.
• Remove ribs from water.
• Cut ribs apart between bones and place in a shallow baking dish.
• Add ½ cup of the water from saucepan to sauce and stir well.
• Discard remaining water.
• Pour sauce over ribs, coating both sides.
• Bake, uncovered, for 50-60 minutes, or until ribs are tender, basting occasionally.

SUNDAY AFTERNOON SLOW-COOKED SPARE RIBS

Steps:

• Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
• Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
• Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!

Steps:

• Preheat oven to 225 degrees.
• Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
• Place ribs, meat side down, in baking dishes.
• Cover the baking dishes with aluminum foil and place in the oven.
• If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
• Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
• Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
• Remove from oven and serve them up with a side of potato salad and some baked beans.

HONEY-GARLIC PORK RIBS

Steps:

• Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.

JAMES BEARD'S ROASTED SPARERIBS

Steps:

• Preheat oven to 350°F.
• Preparing and Roasting the Ribs
• Rub the ribs with salt and pepper on both sides.
• Set a roasting or broiler rack in a roasting pan. Arrange the ribs on the rack, meaty side facing up.
• Put the pan on the center rack of the oven and bake for 30 minutes. Using a pair of tongs, turn the ribs over, and cook for another 30 minutes.
• When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside. If not, roast for another 10 minutes and check again.
• Cutting and Serving the Ribs
• When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates. Serve hot.

SALT AND PEPPER SPARE RIBS

Steps:

• Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
• Stir Dijon mustard and vinegar together in a small bowl.
• Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
• Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
• Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
• Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
• Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
• Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

DAVE'S RIB RUB AND PIT BARBECUE RIBS

Steps:

• Mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
• The night before cooking, trim the ribs of all excess fat and place them in a large plastic bag; pour in Italian dressing to coat; seal bag well, refrigerate for 4 hours, turning occasionally; remove and wipe dressing off then sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
• Wrap each rib in plastic and refrigerate overnight.
• Next day: remove from wrap and wipe sludge off ribs; generously coat front and back of ribs with rib rub and, using your hands, rub seasoning into meat and set aside.
• Smoking takes 6 hours.
• Prepare about 15 briquettes until they're red hot; place coals on one end of grill and place 1 pound of green hickory around coals (use water-soaked hickory chunks if you can't find freshly cut hickory).
• Keep internal temperature of the grill at 200-225°F and add more charcoal and hickory chunks every hour as needed.
• Place ribs bone side down but not directly over hot coals; after 3 hours, remove ribs from grill and wrap in foil; hold in covered grill at 180-200°F for 1 1/2 to 2 hours or until fork tender.
• Build a really hot bed of coals over the entire bottom of the grill.
• This goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
• Slather with barbecue sauce and let the heat caramelize the sauce.
• According to Dave, this caramelizing with the charring and slow smoking is the secret to tender, smoky ribs the way it's in the deep south.
• Take your time, visit with friends and drink some beer while slow cooking these ribs.

BARBECUED SPARERIBS

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.