Best The Best Ribs Recipes

Best Barbecue Ribs Ever image

Provided by Katie Lee Biegel

Time 3h35m

Yield 6 servings

Number Of Ingredients 11

1/4 cup brown sugar
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup barbecue sauce

Steps:

Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

The Best Bbq Ribs image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 9

5 pounds pork spareribs, cut into slabs
1/3 cup Lone Star Dry Rub, recipe follows
1 1/2 cups mesquite or hickory wood chips, soaked in water for 30 minutes, and drained
2 cups classic BBQ sauce
2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon sweet Hungarian paprika
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper

Steps:

Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire.
Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. In a gas grill, preheat on High, then adjust to Low.
Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside.
Add more charcoal to the fire and let burn until medium-hot. You should be able to hold your hand at grill level for about 3 seconds. Sprinkle the drained chips over the coals. In a gas grill: keep the heat on Low. Place the drained chips in the metal chip box. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source.
Lightly oil the cooking grate. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes.
Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.
Mix all the ingredients together in a bowl or a jar. Use immediately or cover and store in a cool, dry place for up to three months.
Yield: 1/3 cup

The Best Ribs image

Provided by Jules211

Categories Pork

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 31

2 (2 lb) racks of baby-back pork ribs
3 tablespoons paprika
2 teaspoons seasoning salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 teaspoon ground oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 cup firmly packed brown sugar
1 1/2 tablespoons dry spices
2 cups red wine vinegar
2 cups water
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce (we like the chipotle or chili lime)
1 small bay leaf
1 cup ketchup
1 cup red wine vinegar
1 (8 ounce) can tomato sauce
1/2 cup honey mustard
1/2 cup Worcestershire sauce
1/4 cup butter or 1/4 cup margarine
2 tablespoons brown sugar
2 tablespoons hot sauce (we like the chipotle or chili lime)
1 tablespoon seasoning salt
1 tablespoon paprika
1 tablespoon lemon juice
1 1/2 teaspoons garlic powder
1/8 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper

Steps:

Combine all dry spices ingredients in a small bowl.
Dry rub the ribs and refrigerate 8 hours or overnight, covered with plastic wrap.
Stir together all Basting Sauce ingredients; cover and let stand 8 hours.
Remove bay leaf.
(Sauce is intended for basting ribs only). BRING all Sweet Sauce ingredients to a boil in a Dutch oven.
Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.
Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty (for gas grill, light only one side). Place food rack on grill.
Arrange ribs over unlit side.
GRILL ribs, covered with grill lid, over medium heat (300-350°F) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally.
Brush ribs with Sweet Sauce the last 30 minutes.
If using the western style ribs you cook the same way except for 4 to 4 1/2 hours.