Best Jims Dont Spare The Spareribs Ribs Recipes

JIM'S "DON'T SPARE THE SPARERIBS" RIBS

Jim's

My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!

Provided by quotPink Eyedquot J

Categories Sauces

Time 4h45m

Yield 6-8 serving(s)

Number Of Ingredients 23

Ingredients

1 cup ketchup
1 cup tomato juice
1/2 cup brown sugar
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
1 lime, zest of
1 lime, juice of
1/4 cup cider vinegar
1 dash crushed red pepper flakes
1 dash cayenne
salt and pepper
1/4 cup minced onion
1 clove garlic, minced
1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt (I prefer kosher)
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 -2 teaspoon cayenne
3 pork spare rib racks (3 pounds or less each)
1 can lager beer (optional)

Steps:

At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
Simmer over medium low heat for 1/2 an hour.
Chill overnight (keeps several months in the refrigerator).
The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
Allow to sit, refrigerated, overnight.
The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
Let sit at room temperature for 45 minutes.
Take BBQ sauce out of refrigerator and allow to come to room temperature.
Heat oven to 200- 225 degrees Fahrenheit.
After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
Bake 4 hours.
If the ribs start to look dry, baste them with a little beer.
About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
Once ribs are done, baste them with more sauce, if you like.
Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
Serve with plenty of extra sauce on the side, and plenty of napkins.

Nutrition Facts : Calories 316.1, Fat 1.8, SaturatedFat 0.3, Sodium 3529.4, Carbohydrate 78.5, Fiber 5.6, Sugar 65.8, Protein 3.7

"SECRET'S IN THE SAUCE" BBQ RIBS

A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! -Tanya Reid, Winston-Salem, North Carolina

Provided by Taste of Home

Categories Dinner

Time 6h10m

Yield 5 servings.

Number Of Ingredients 6

Ingredients

4-1/2 pounds pork baby back ribs
1-1/2 teaspoons pepper
2-1/2 cups barbecue sauce
3/4 cup cherry preserves
1 tablespoon Dijon mustard
1 garlic clove, minced

Steps:

Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce.

Nutrition Facts : Calories 921 calories, Fat 58g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 1402mg sodium, Carbohydrate 50g carbohydrate (45g sugars, Fiber 2g fiber), Protein 48g protein.

BEST EVER SPARERIBS WITH POTATOES

Best Ever Spareribs With Potatoes image

My mom makes this so I'm not sure where she got this from. We have it for special occasions. The sauce is so good we pour it over the potatoes and meat. I serve this with whole kernel corn. Note: I made the correction from original recipe that you don't need flour

Provided by ND_Dawn

Categories Easy

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup ketchup
1 cup water
1 stalk celery
1/8 teaspoon salt
2 tablespoons lemon juice
1 teaspoon pepper
1 large onion, diced
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
1/4 cup brown sugar
2 teaspoons dry mustard
1 teaspoon garlic
2 -3 lbs pork spareribs
4 -5 raw potatoes, cubed

Steps:

Mix all ingredients except ribs and potatoes in bowl.
Add potatoes to bottom of large crockpot. Top with spareribs and pour sauce mixture over all.
Cook on low for 6-8 hours. Enjoy!

ALMOST-FAMOUS BARBECUE SPARERIBS

Almost-Famous Barbecue Spareribs image

Provided by Food Network Kitchen

Categories main-dish

Time 5h30m

Yield 6 to 8 servings

Number Of Ingredients 30

Ingredients

For the marinade:
1/4 cup packed light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons minced onion
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 4-to-5-pound racks pork spareribs
For the rub:
1/2 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon celery salt
1 teaspoon celery seeds
1/4 teaspoon cayenne pepper
For the barbecue sauce:
2 tablespoons vegetable oil
3 cloves garlic, smashed
1/4 cup tomato paste
1 3/4 cups apple cider vinegar
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 tablespoon mustard powder
2 teaspoons instant espresso powder
Freshly ground black pepper
1/2 teaspoon cayenne pepper
1 cup ketchup
1 cup pineapple preserves
1/2 teaspoon liquid smoke

Steps:

Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.