Best Ribs With A Kick Recipes

BAKED BBQ BABY BACK RIBS

Baked BBQ Baby Back Ribs image

If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs

Time 3h20m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
Generously apply coating of dry rub to all sides of rib rack.
With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
Increase oven temperature to 350 degrees F (175 degrees C).
Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
Cut rack into individual rib segments and serve with more barbeque sauce.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g

BBQ COUNTRY-STYLE RIBS

BBQ Country-Style Ribs image

Quick to prep for the slow cooker, this dinner is terrific with a salad and a fresh side. My family practically cheers whenever I make it! -Cheryl Mann, Winside, Nebraska

Provided by Taste of Home

Categories Dinner

Time 6h10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 pounds boneless country-style pork ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, cut into 1/2-inch rings
1 bottle (18 ounces) hickory smoke-flavored barbecue sauce
1/3 cup maple syrup
1/4 cup spicy brown mustard
Thinly sliced green onions, optional

Steps:

Sprinkle ribs with salt and pepper. Place onion in a 6-qt. slow cooker. Top with ribs. In a large bowl, combine barbecue sauce, maple syrup and mustard; pour over ribs. Cook, covered, on low 6-8 hours or until meat is tender., Transfer meat to a serving platter; keep warm. Pour cooking liquid into a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until sauce is thickened. Serve with pork. If desired, sprinkle with onions.

Nutrition Facts : Calories 598 calories, Fat 21g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 1443mg sodium, Carbohydrate 56g carbohydrate (46g sugars, Fiber 1g fiber), Protein 41g protein.

BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)

Beth's Melt in Your Mouth Barbecue Ribs (Oven) image

I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

Provided by BETHANY T.

Categories Pork

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs pork ribs, membrane removed
3/4 cup light brown sugar
1 teaspoon hickory smoke salt, if you cannot find, you can substitute 1 1/2 to 2 teaspoons Hickory liquid smoke
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

Steps:

Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
Peel off tough membrane that covers the bony side of the ribs.
Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
Remove from oven.
Heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
Turn ribs over.
Repeat on other side.
Alternately, you can grill the ribs on your grill to cook on the sauce.