Best Trisha Yearwoods Bbq Ribs Recipes

STICKY PEPPER-GLAZED RIBS

Steps:

• For the ribs: Preheat the oven to 350 degrees F.
• Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours.
• For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
• Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce.
• Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.

TRISHA'S BARBECUED PORK RIBS

Steps:

• In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt.
• Bring the marinade to a boil and set aside to cool.
• Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12 x 14 inch baking pan.
• Pour the marinade over the ribs and seal the bag.
• Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.
• The next day, preheat the oven to 375ºF.
• Drain and discard the marinade from the bag.
• Cut 4 slits in the top of the baking bag if you are using one.
• Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil.
• Bake the ribs for 2 hours.
• While the ribs are baking, prepare the barbecue sauce.
• In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard.
• Bring this mixture to a boil, stir well to dissolve the sugar, and set aside to cool.
• When the ribs are cooked and tender, open the bag and discard the drippings.
• Lower the oven temperature to 350ºF.
• Brush the ribs on both sides with the barbecue sauce and put them on the grill for 15-30 minutes to give them a bit of a char.

PORK RIBS WITH TOMATO GLAZE

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with 2 layers of foil.
• If your ribs are in a rack, cut them into separate ribs. Drain the sundried tomatoes, reserving the oil. Toss the ribs with the reserved oil, whole garlic cloves, rosemary, 1 1/4 teaspoons salt and a generous amount of pepper. Place the ribs on the prepared baking sheet and cover the baking sheet with foil. Bake until very tender, about 1 1/2 hours.
• Meanwhile, finely chop the sun-dried tomatoes. Melt the butter in a medium saucepan over medium heat. Add the tomatoes, minced garlic, shallot and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the sugar, vinegar and 1 cup water. Bring to a boil over medium-high heat, then reduce the heat and simmer until slightly thickened, about 10 minutes. Transfer about half of the mixture to a mini chop or food processor and pulse until smooth; return the puree to the saucepan with the rest of the tomato glaze.
• When the ribs are tender, remove from the oven and increase the temperature to 500 degrees F. Uncover the ribs and remove the rosemary. Mash the roasted garlic cloves into the tomato glaze, discarding anything too tough to mash. Spoon half of the tomato glaze over the ribs. Bake until charred in spots, about 8 minutes. Turn the ribs over and add the rest of the tomato glaze. Bake until charred in spots, about 3 minutes more. Transfer the ribs to a platter and spoon any tomato glaze from the pan over top.

TRISHA YEARWOOD'S BBQ RIBS RECIPE - (4.2/5)

Steps:

• In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt. Bring the marinade #1 to a boil and set aside to cool. Put the ribs in a large, turkey-size oven baking bag. Support the bag in a 12X14 inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat. The next day, preheat over to 375°. Drain and discard the marinade from the bag. Cut 4 slits in the top of the baking bag. Bake the ribs for 2 hours. While the ribs are baking, prepare the barbecue sauce. In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard. Bring this mixture to a boil, stir well to dissolve the sugar, and set aside to cool. When the ribs are cooked and tender, open the bad and discard the drippings. Lower the oven temperature to 350°. Brush the ribs on both sides with the barbecue sauce and put them on the grill for 15-30 minutes to give them a bit of a char. NOTES The ribs can be marinated in a ziploc bag. Instead of a oven bag, they can cook in the oven in a pan covered with foil.

STOVETOP SMOKED BABY BACK RIBS WITH MAPLE BBQ SAUCE

Steps:

• Put 4 cups hickory wood chips into a container and cover with 4 cups of water. Allow the chips to soak for 30 minutes. Drain and set aside.
• Meanwhile, assemble the dry rub for the ribs. In a small mixing bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper and chili powder.
• Cut the rib rack into 4 pieces. Put a cooling rack over a baking sheet and put the ribs on top. Let the ribs come to room temperature, then rub the meat all over with the dry rub.
• Set up a stovetop smoker: Make a shallow bowl out of heavy-duty aluminum foil that fits into a 5- to 7-quart Dutch oven, with the sides of the aluminum bowl coming 2 inches up the sides of the pot; put it in the bottom of the Dutch oven. Put the soaked and drained wood chips over the aluminum foil in an even layer. Put a small round of aluminum foil on top of the wood chips. Put a 6-inch steamer basket (make sure the handle is attached in the center for easy removal) on top of the aluminum round. Transfer the smoker to the stovetop.
• Put the ribs in the steamer basket; it is okay if the pieces overlap slightly. Cover the smoker and create a strong seal by wrapping the rim of the lid with heavy-duty aluminum foil. Turn the heat to medium high and smoke the ribs for 45 minutes. Turn off the heat and carefully remove the aluminum foil seal and lid.
• Preheat the oven to 250 degrees F.
• Remove the ribs and steamer basket from the Dutch oven and set aside. Remove the remaining foil and wood chips carefully, as grease from the ribs may have dripped down; use tongs to lift the wood chips and foil bowl out and transfer them to a baking sheet to cool before discarding. Put the ribs back into the empty Dutch oven and cover with the lid. Slow roast until the ribs are completely tender, an additional 2 hours. The meat should pull away from the bones very easily.
• Meanwhile, pour the ketchup, maple syrup, molasses, vinegar, Worcestershire and soy sauce into a small saucepot and stir to combine. Place over medium heat and heat just until simmering. Keep warm.
• Remove the pot from the oven and brush the ribs generously with the BBQ sauce. Preheat the broiler to high.
• Broil the ribs until the sauce is caramelized and bubbly, about 5 minutes. Serve immediately.

FRED'S BARBEQUED PORK RIBS

Steps:

• Preheat an electric or gas grill to 250 degrees F.
• Rub all sides of the pork with the seasoned salt and lemon pepper seasoning. Put the rib sections on the grill. Prepare Fred's Special Spray by mixing the lemon juice, vinegar and Worcestershire sauce. Put this mixture in a food-safe spray bottle. Spray the ribs with Fred's Special Spray. Cook the ribs until they are browned, about 1 1/2 hours, spraying often with the sauce. Put the ribs in a 4-inch-deep stainless steel pan with a lid. Spray the ribs once more and close the lid completely. Increase the grill temperature to 300 degrees F. and cook the covered ribs for 3 hours more.