Best Waffles And Ribs Recipes

SO EASY FALL-OFF-THE-BONE RIBS

So Easy Fall-Off-The-Bone Ribs image

This is so easy to make just simmer the ribs then throw them into a pan, pour the sauce over and bake! You can double the recipe.

Provided by Kittencalrecipezazz

Categories Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs pork side ribs
1 teaspoon powderd meat tenderizer
1 large onion (leave whole)
1 small onion, finely chopped
1 tablespoon minced fresh garlic (optional)
1 (480 ml) favorite barbecue sauce (you can use a large bottle of BBQ sauce if desired)
1 1/2 cups ketchup
1/4 cup prepared yellow mustard
2 tablespoons honey
2 tablespoons brown sugar
cayenne pepper or black pepper

Steps:

Place the ribs in a large pot.
Cover with water, the add in the powdered meat tenderizer and whole onion; cover and bring to a boil; reduce heat and simmer for 40 minutes.
Prepare a baking dish or a medium size roasting pan.
In a bowl mix together chopped onion, garlic (if using) BBQ sauce, ketchup, mustard, honey, brown sugar and black pepper or cayenne (if using).
Place the ribs into the baking dish.
Pour the sauce over the ribs.
Bake uncovered in a 425 degree oven for about 30-35 minutes, or until the ribs are desired tenderness.

Nutrition Facts : Calories 1244.4, Fat 83.4, SaturatedFat 30.8, Cholesterol 265.4, Sodium 2449, Carbohydrate 60.5, Fiber 3, Sugar 43.4, Protein 63.1

LOULOU'S BUFFALO RIBS

Loulou's Buffalo Ribs image

Provided by Food Network

Categories main-dish

Time 13h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 cup liquid smoke
6 ounces dark, heavy beer
2 ounces chile flakes
2 ounces sea salt
2 ounces Italian seasoning
1 ounce freshly ground black pepper
4 bay leaves
2 racks buffalo ribs (about 5 pounds each)
4 cups ketchup
1 cup honey
2 ounces cayenne
2 ounces horseradish
2 ounces brown sugar
2 ounces liquid smoke
Sea salt and freshly ground black pepper

Steps:

For the marinade: In a large bowl, mix 1 cup water, the liquid smoke, beer, chile flakes, sea salt, Italian seasoning, pepper and bay leaves. Place the ribs in a hotel pan and pour the marinade over. Marinate the ribs overnight.
Preheat the oven to 325 degrees F. Bake the ribs in the oven, semi-slow and low, for 3 1/2 to 4 hours.
Pull out the ribs, and rest them for 1 hour, reserving any liquids at the bottom of the pan.
For the sauce: In a large bowl mix the au jus from the baked ribs, the ketchup, honey, cayenne, horseradish, sugar, smoke and some salt and pepper.
Preheat the grill to 350 degrees F. To serve, grill to char the ribs, 5 to 8 minutes. Add on some of the barbecue sauce, and serve.

STU'S BAKED BBQ RIBS

Stu's Baked BBQ Ribs image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h20m

Yield 4 to 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup packed brown sugar
1/4 cup smoked paprika
1 mounded tablespoon ground black pepper
1 mounded tablespoon garlic powder
1 mounded tablespoon onion powder
Kosher salt
2 racks spareribs
1/3 cup yellow mustard
1 cup BBQ sauce

Steps:

Preheat the oven to 250 degrees F. Line a sheet pan with foil.
In a small bowl, mix together the brown sugar, paprika, black pepper, garlic powder, onion powder and 1 teaspoon salt.
Lay the ribs onto the prepared sheet pan and season on both sides with salt. With the meat side of the ribs face down, brush with half of the mustard and sprinkle over half of the seasoning mix. Turn the ribs over, so the meat side now faces up, and use the remaining mustard and seasoning mix on the other side. Bake the ribs meat-side up until they are very tender, 2 to 2 1/2 hours.
Remove from the oven and spread the ribs with half of the BBQ sauce. Return the sheet pan to the oven for another 30 minutes, allowing the sauce on top to become sticky and delicious.
Transfer the ribs to a cutting board and allow them to rest for a few minutes before slicing into individual ribs. Serve with the remaining BBQ sauce on the side.

CROWD-SOURCED BARBECUE RIBS

Crowd-Sourced Barbecue Ribs image

Arriving at the perfect ribs recipe often depends on which part of America you're in - and just how messy you want to get. Just a few ingredient changes can take you from the vinegar hills of the Carolinas to the brown sugar-rubbed streets of Memphis. When I asked you all for your input on this recipe, I had to first figure out where to land on the map as far as cooking style - and Kansas City took the lead! Your votes steered me toward using pork ribs over beef, and most of you opted for a rub and a sauce (my personal choice, too). I thought we should keep the ingredient count low, so this rub calls for just five pantry pulls - then the rub is repurposed into an ingredient in the sauce. As for the cooking technique, "slow and low" isn't just the title of a fun Beastie Boys song from the '80s, it is the mantra of all expert barbecuers. Make sure to plan ahead so you're dining on time, and if you don't already have a good temperature read on your grill, get an oven thermometer. It's a great buy, usually under $10. To catch the next poll, follow me @SunnyAnderson on Twitter.

Provided by Sunny Anderson

Categories main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 4-to 5-pound racks pork spare ribs
1/4 cup packed light brown sugar
2 tablespoons smoked paprika (hot or sweet)
1 tablespoon garlic powder
1 tablespoon mustard powder
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 cup ketchup
1 shallot, grated on the large holes of a box grater
1/3 cup packed light brown sugar
1/3 cup apple cider vinegar
Kosher salt and freshly ground pepper

Steps:

Prepare the ribs: Slide a butter knife between the bone and thin membrane on the bone side of the ribs to loosen. Grab the membrane with a paper towel, then pull it off and discard.
Make the rub: Mix the brown sugar, paprika, garlic powder, mustard powder, cumin, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Set aside 2 tablespoons of the rub for the sauce. Rub the rest all over both racks of ribs. Wrap well in plastic wrap or foil and refrigerate at least 4 hours or overnight.
Soak 2 cups wood chips (such as cherry, apple or pecan) in cool water, about 30 minutes. Preheat a grill to medium low (250˚ F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side. For a gas grill, turn off half the burners. Cover the indirect side of the grill with foil (or position a drip pan underneath the grates). Drain the wood chips and scatter over the hot coals (for a charcoal grill), or place in a smoker box over direct heat (for a gas grill). Unwrap the ribs and place meat-side up on the indirect side of the grill. Close the lid and grill until the ribs are a rich brick red color, 2 to 2 1/2 hours. (For a charcoal grill, adjust the vents and add more coals as needed to maintain the temperature.)
Meanwhile, make the sauce: Combine the ketchup, shallot, brown sugar, vinegar, 1/2 cup water and the reserved 2 tablespoons rub in a medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sauce is thickened, 25 to 30 minutes. Season with salt and pepper and set aside to cool.
Remove the ribs from the grill and wrap each rack in heavy-duty foil. Return the ribs to the indirect side of the grill, meat-side down, and continue to grill until the meat has pulled back a bit from the bones, 2 to 2 1/2 more hours. (For a charcoal grill, adjust the vents and add more coals as needed.)
Carefully unwrap the ribs and return to the indirect side of the grill, meat-side up. Brush generously with about 2/3 cup of the sauce. Cover and grill until the sauce is cooked into the meat, 10 to 20 more minutes. Remove the ribs to a cutting board and let rest a few minutes, then cut into individual ribs. Serve with the remaining sauce.