Best Kahlua Barbecued Ribs Recipe Cdkitchencom Recipes

KAHLUA SPARERIBS

Steps:

• Trim spareribs, but don't separate.
• Combine chicken stock through salt and marinate ribs in mixture overnight, turning occasionally to keep coated.
• Remove ribs from marinade and roast 10 min at 450°, remove and pour off fat.
• Reduce heat to 350°, return ribs to oven and roast 1 hour more, basting frequently with marinade.

TENDER OVEN BAKED BBQ RIBS THAT FALL OFF THE BONE

Steps:

• Preheat the oven to 250°F and line a large baking sheet with aluminum foil;
• In a medium bowl, whisk together the brown sugar, garlic powder, granulated onion, chili powder, paprika, salt, peppers, and cumin until combined;
• Coat the ribs on both sides with your spice blend, then brush with olive oil and place onto the baking sheet;
• Cover the ribs with aluminum foil and place into the oven for 30 minutes;
• While the ribs are cooking, blend the barbecue sauce, garlic powder, hot sauce, Worcestershire sauce, liquid smoke, and salt then divide into two bowls and set aside;
• Remove from the oven, flip the ribs, baste with the juices, and 1/4 of the barbecue sauce blend, then cover again and cook for an additional 30 minutes;
• Flip the ribs again, baste with more the juices in the pan, and cook for an additional 30 minutes;
• Baste the ribs again with another 1/4 the barbecue sauce (or half of the half you put aside), flip them, and then recover and cook for another 30-minutes;
• Remove the foil from the ribs, flip them again, and coat with the juices in the pan before cooking in 10-minute increments until the internal temperature has reached 145°F and the meat is falling off the bones and tender;
• Serve cut apart and with additional sauce for dipping.

FOOLPROOF RIBS WITH BARBECUE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

KAHLUA PORK RIBS-IN THE CROCK RECIPE - (4.5/5)

Steps:

• cut rib racks in half, rub all over with your favorite seasoning mix, set aside place the onions and garlic cloves into the slow cooker- I use my big oblong crock arrange the ribs on top of onions & garlic pour the Kahlua, BBQ sauce, Soy Sauce and Soy Vey over the ribs cover and cook on high for 4-6 hours or 8-10 hours on low, until meat is starting to fall off the bones remove ribs, cover with foil to keep warm and set aside strain solids from the remaining sauce (or just puree it all together) and glaze the ribs.

KAHLUA BEEF RIBS

Steps:

• 1. Set your grill for indirect cooking on medium heat.
• 2. To make the sauce: stir in all ingredients to combine. Simmer for 10 minutes, Remove from heat to cool. will keep in refridgerator for about a week.
• 3. For the all-purpose rub: 2 pkts of McCormick chili seasoning, 3 Tbsp granulated garlic, 1 Tbsp salt, 1 Tbsp all purpose seasoning, 2 Tbsp sugar. Combine all ingredients.
• 4. In a saucepan, combine barbecue sauce and Kahlua. Bring to a boil and remove from heat. Set aside 3/4 cup for basting.
• 5. Place ribs, meat side down on a roasting pan and cover with the remaining sauce. Cover pan with aluminum foil and place on grill away from heat. Cover grill and cook for 1 1/2 to 2 hours. ( I use gas, but i fyou are using charcoal, you may need to add more briquettes to the pile after an hour or so.
• 6. Carefully remove ribs from pan and place meat sides up on grill. Baste with reserved sauce (I keep a little for dipping as some like extra sauce); grill 15 minutes. Turn and baste; grill for additional 15 minutes.

KAHLUA ZESTY BBQ SAUCE

Steps:

• Place butter in a small saucepan over medium-high heat.
• Once melted, add onions and saute until soft.
• Add remaining ingredients, mixing well.
• Bring to a boil, then reduce heat.
• Simmer for 5 minutes stirring frequently.
• Use on chicken or ribs- be sure to wait till the meat is almost done to baste with sauce so that the sugar in it doesn't burn.