SWEET & SPICY BACON WRAPPED PORK RIBS
Pork ribs coated in spices to give them a little heat, then wrapped in bacon and rolled in brown sugar. Cooked low and slow on the grill or in your oven. Moist, tender ribs in a coating of sweet and salty bacon.
Provided by Michaela Kenkel
Categories Pork
Time 2h20m
Number Of Ingredients 7
Steps:
- Preheat grill or smoker to 275 degrees.
- Make seasoning mix by combining peppers, salt, and garlic powder in a small bowl.
- Lay ribs in a 9x13 aluminum pan. Sprinkle both the top and the bottom of each rib with spice mix. Reserve a small amount.
- Wrap each rib with two slices of bacon, placing them back into the pan, seam side down.
- Sprinkle remaining seasoning over the top of the bacon.
- Sprinkle the brown sugar on top of the bacon evenly.
- Place the pan on your grill over indirect heat. (only turn burner on one part of the grill) Let them "smoke" for 2 hours. They will make an amazing glaze while they do.
- Check internal temperature with a meat thermometer. Pork ribs should be 145 degrees F. in the center. Remove from grill.
- Turn grill up to 325 degrees and place each rib on direct heat, grilling them until the bacon crisps. Brushing with the glaze as you do. This will only take a couple of minutes. No need to worry about the ribs getting overdone.
- Let meat rest for 3 minutes before serving.
Nutrition Facts : Calories 1165 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 318 milligrams cholesterol, Fat 68 grams fat, Fiber 0 grams fiber, Protein 91 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 2 ribs, Sodium 1516 milligrams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 41 grams unsaturated fat
30 MINUTE BONELESS PORK RIBS
Moist and tender country-styles boneless pork ribs ready in only 30 minutes. A little pan-searing, seasoning or BBQ sauce of your choice, and then finish in your oven. A great quick and easy dinner recipe with great taste.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 350° convection or 375° conventional oven. Trim one slab (about 1 1/2 lb) country-style boneless ribs of fat cap and any silverskin.
- Deepen the cuts to a little over half the thickness of the slab.
- Heat a cast-iron skillet or another oven-safe pan with a teaspoon or two of oil over medium-high heat. Place in the pan and sear for 2-3 minutes per side. Get near the final color you want when done.
- Remove from heat and brush the top (not the bottom) generously with BBQ sauce of your choice. Be sure to get the slices.
- Place in the oven and bake until internal temp of about 145°-150°. About 15 minutes, but time will vary some. Let rest for 5 minutes before cutting.
Nutrition Facts : Calories 232 kcal, Carbohydrate 2 g, Protein 38 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 112 mg, Sodium 128 mg, Sugar 1 g, ServingSize 1 serving
LEMON PEPPER RUBBED BACK RIBS
Slowly grilled pork back ribs rubbed with a lemon-pepper will star at your next summer barbecue.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 11
Steps:
- About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Nutrition Facts : Calories 2670.4 calories, Carbohydrate 19.6 g, Cholesterol 736.1 mg, Fat 218 g, Fiber 1.6 g, Protein 147.1 g, SaturatedFat 79.9 g, Sodium 3327.4 mg, Sugar 15.6 g
LEMON PORK RIBS
This is an unusual recipe that you'll find irresistible. The lemonade acts as a tenderizer, so the pork steaks stay nice and juicy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally.
Nutrition Facts :
GRILLED LEMON-PEPPER PORK TENDERLOIN
Just season and grill, this main dish is done in half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for direct heat. In small bowl, mix all ingredients except pork and oil. Brush oil over all sides of pork. Rub lemon peel mixture over pork.
- Cover and grill pork over medium-low heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
- Remove pork from grill; cover with foil. Let stand 5 to 10 minutes before slicing.
Nutrition Facts : Calories 160, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 0 g, TransFat 0 g
TANGY COUNTRY-STYLE RIBS
We love it when Mom fixes these tender sweet-and-sour ribs smothered in a tangy sauce. She doubles the batch when our family gets together so there'll be enough for each of us to take some home for our freezers. -Jeanne Voss Anaheim Hills, California
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Place ribs on a greased rack in a shallow roasting pan. Cover and bake 1-1/4 hours. Meanwhile, in a large skillet, saute onion in oil until tender. Add the chili sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt and pepper. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. , Drain ribs; brush with half of sauce. Cover and bake 30 minutes. Uncover; baste with remaining sauce. Bake 15-20 minutes or until meat is tender. Serve with rice.
Nutrition Facts : Calories 442 calories, Fat 24g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 641mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 40g protein.
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