Best Libbys Spicy Ribs With Barbecue Sauce Recipes

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.

GRILLED BABY BACK RIBS WITH SPICY BARBECUE SAUCE

Steps:

• Heat oven to 325°F. Cut ribs into serving pieces; sprinkle with salt and pepper. Place ribs in 15x10x1-inch pan. Cover with foil; bake about 2 hours 30 minutes or until tender.
• Meanwhile, in 2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring frequently. Reduce heat to low; simmer uncovered 15 minutes, stirring occasionally.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
• Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 15 to 20 minutes, brushing with sauce every 5 minutes, until pork is no longer pink and meat begins to pull away from bones. Discard any remaining sauce.

LIBBY'S SPICY RIBS WITH BARBECUE SAUCE

Steps:

• 1. Put ribs in heavy 1 quart pot. Add onion, salt and pickling spice. Add water to cover ribs. Cover pot and bring to a boil. Reduce heat and simmer 1 hour, occasionally stirring with a wooden spoon and checking to make sure water doesn't evaporate. Replenish water if needed.
• 2. Set oven rack in middle position. Preheat oven to 325. Coat a 9 inch by 13 inch by 2 inch ovenproof glass baking dish with vegetable spray.
• 3. In small pan, mix water, ketchup, chili sauce, brown sugar, Worcestershire sauce, celery seed, garlic powder, hot pepper flakes, mustard and Tabasco sauce if using. Bring to a boil, reduce heat and simmer 5 minutes. Put ribs in prepared dish. Pour sauce over ribs and turn ribs once in sauce to coat. Bake 1 hour or til ribs are tender and falling off the bone. Turn ribs at least twice during baking. to serve, spoon sauce on top and pass extra sauce on side. For a more spicy sauce, add more Tabasco sauce. Remove some of the cinnamon sticks from the pickling spice to reduce the cinnamon taste of the sauce. Makes 20 ribs, 6 appetizer servings.