These barbeque recipes come from many different sources including
various online Bar-B-Q lists, and we offer them without any
guarantees. Half the fun is trying various recipes and finding
one that works well for you. So get cookin' and have some
fun!
Memphis-Style Barbecued Ribs
3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce
Trim as much fat as possible from ribs. On bone side,
work knife tip beneath membrane that covers bone until finger
tips can be worked beneath rack membrane, loosening enough
to get firm grip. Then peel membrane off rack. With paring
knife, scrape any fat away from bone. Sprinkle ribs on both
sides with even, light coating of salt and pepper. Place
ribs, bone-side-down on grill. Grill over low fire 1 1/2
hours, turning every 15 to 20 minutes, replenishing fire
as necessary. Baste with apple juice at every turn during
first half of cooking period either by brushing on, or simply
spraying apple juice from spray bottle. If smoking with
indirect heat, turn at 1 hour intervals, cooking 4 to 6
hours. Combine vinegar, onion, garlic, mustard, sugar and
hot sauce in blender. Blend until smooth. Place in saucepan
and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking.
Use sauce as frequent baste for last half of cooking period,
whether grilling or smoking, being careful not to burn ribs.
Serve remaining sauce on side.
Baby Back Ribs With Mustard Sauce
1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces
For sauce, in a saucepan combine brown sugar, onion, vinegar,
mustard, celery seed and garlic powder. Bring to boiling,
stirring till sugar dissolves. Preheat grill. Adjust heat
for indirect cooking. Place ribs on grill rack over medium
heat. Cover and grill for 1 1/4 to 1 1/2 hours or till ribs
are tender and no pink remains. Brush occasionally with
sauce the last 15 minutes of grilling.
Pineapple Baby Back Ribs
3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 (2 pound) slab baby back pork ribs
1 (12 ounce) bottle barbecue sauce
In a large glass bowl or dish, stir together the pineapple
juice, brown sugar, mustard powder, ketchup, red wine vinegar,
lemon juice and soy sauce. Mix in the cloves, ginger, garlic
and cayenne pepper. Cut ribs into serving size pieces and
place into the marinade. Cover and refrigerate, turning
occasionally, for 8 hours or overnight. Cook at low heat
(275) for 1 1/2 hours, turning occasionally to ensure even
cooking.
Chinese Style Ribs
1/3 cup plum sauce
2-3/4 tsp. barbecue sauce
2-3/4 Tbs. orange juice
2-3/4 tsp. vegetable oil
3/4 2 inch piece fresh ginger, freshly grated
2 cloves garlic, crushed
1-1/4 tsp. cumin
1-1/4 loin back pork ribs, cut into sections
Combine plum sauce, barbecue sauce, orange juice, oil,
ginger, garlic and cumin. Pour over ribs and allow to marinate
1 hour or overnight in the refrigerator. Barbecue for 12-15
minutes, turning occasionally, until cooked.
Deviled Grilled Short Ribs
1/4 cup spicy brown mustard
3 Tbs. white horseradish
3 Tbs. Worcestershire sauce
2-3/4 lbs. beef short ribs, cut into serving size pieces
unseasoned meat tenderizer
Prepare grill. Combine mustard, horseradish, and Worcestershire
in a bowl. Sprinkle beef with meat tenderizer. Place meat
on grill over medium heat. Cook short ribs 30-40 minutes,
turning often or until desired doneness is reached. Brush
with mustard mixture frequently during last 10 minutes of
cooking.
Orange Country-Style Ribs
6 ounces tomato paste
1/2 cup brown sugar, packed
1/4 cup frozen orange juice concentrate, thawed
2 Tbs. red wine vinegar
1 Tbs. prepared mustard
1 Tbs. Worcestershire sauce
2 lbs. country style pork ribs, cut into 1-rib portions
Prepare grill. Combine all ingredients, except ribs, in
a bowl. Season with pepper to taste and mix well. Place
a large piece of foil over coals beneath grill to catch
drippings. Place ribs on grill about 6 inches above slow
coals. Close hood and cook about 20 minutes. Turn ribs and
cook covered, 20 minutes more. Brush ribs with sauce and
cook, covered, 25-35 minutes more or until cooked through,
turning and brushing frequently with sauce.
Hot and Spicy Spareribs
2 Tbs. unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb. canned tomato sauce
2/3 cup cider vinegar
2/3 cup brown sugar, firmly packed
2 Tbs. chili powder
1 Tbs. prepared mustard
4 lbs. pork spareribs
Melt butter in a heavy nonstick skillet over low heat.
Add onion and garlic and sauté until tender. Add
remaining ingredients, except ribs. Season with pepper to
taste and bring to a boil. Reduce heat to low and simmer
20 minutes, stirring occasionally. Prepare grill. Place
ribs on grill, meatiest side down, about 6 inches above
low coals or over indirect heat (banked coals). Close grill
hood. Grill 20 minutes. Turn and cook 45 minutes. Baste
with sauce, close grill and cook 10 minutes. Turn ribs,
baste and cook 10 minutes more.
Blackened Cajun Ribs
2 lbs. pork spareribs, cut into 8 ounce portions
1 Tbs. paprika
1-1/2 tsp. onion powder
1-1/2 tsp. garlic powder
1 tsp. black pepper
3/4 tsp. salt
3/4 tsp. cayenne pepper
3/4 tsp. thyme, crushed
3/4 tsp. oregano, crushed
Place ribs in a pan of boiling water. Simmer, covered,
45 minutes and drain. Combine seasonings in a bowl and sprinkle
on both sides of warm ribs, rubbing in slightly. Preheat
oven to 350°F. Place ribs in a shallow baking pan and
bake in a single layer 45 minutes, until ribs are tender
and nicely browned. This recipe serves 48 people. Because
this recipe is for a particular size pan, it adjusts the
number of servings only in multiples of 48.
Maple-Mustard-Glazed Spareribs
1/2 tsp. mixed pickling spice
cheesecloth
2 tsp. vegetable oil
1 small onion, coarsely chopped
1/2 cup maple syrup
1/4 cup vinegar
2 Tbs. water
1 Tbs. Dijon mustard
4 lbs. pork spareribs
Tie pickling spice in several thick nesses of cheesecloth
to make a bouquet garnish. Set aside. Heat oil in a heavy
nonstick saucepan over medium high heat. Sauté onion
until tender. Add bouquet garnish. Stir in syrup and next
3 ingredients. Season with salt and pepper to taste.
Simmer 20 minutes. Discard bouquet garnish. Sprinkle ribs
with salt to taste. Prepare grill. Place ribs on grill,
meatiest side down, about 6 inches above low coals or over
indirect heat (banked coals). Close grill hood. Grill 20
minutes. Turn and cook 45 minutes. Baste with sauce, close
grill and cook 10 minutes. Turn ribs, baste and cook 10
minutes more.
Hot and Spicy Beef Back Ribs
7 lb Beef back ribs
3/4 c Water, divided
1 c Ketchup
2 tb Lemon juice
1 ts Ground cinnamon
1 ts Hot pepper sauce
1/2 To 1 - tsp crushed red-pepper
Place each slab of ribs, meat side down, in center of
double thick rectangle of heavy aluminum foil. Sprinkle
2 Tbsp water over rib bones. To form packets, bring 2 opposite
sides of foil together over top of ribs. Fold edges over
3 to 4 times, pressing crease in tightly each time. (Allow
some air space. )Flatten foil at 1 end, crease to form triangle
and fold over several times toward package, pressing tightly
to seal. Repeat procedure on other end. Place packets on
grid directly over low to medium coals. Place cover on cooker;
cook 1 1/2 hours, turning packets every 1/2 hour. Meanwhile,
combine ketchup, remaining 1/2 cup water, lemon juice, cinnamon,
hot pepper sauce and crushed red pepper in small saucepan.
Bring to boil. Reduce heat and cook slowly 10 to 12 minutes.
Remove ribs from foil packets. Place on grid over medium
coals; broil 30 to 40 minutes, turning and brushing with
sauce, occasionally. Serve remaining sauce with ribs.
Oriental Beef Short Rib Barbecue
4 lb Beef short ribs, trimmed of excess fat and cut crosswise
no more than 3/8 to 1/2" thick
2/3 c Thinly sliced green onions
1/2 c Soy sauce
1/2 c Water
1/4 c Oriental dark roasted sesame oil
2 1/2 tb Packed brown sugar
1 1/2 tb Toasted sesame seeds, crushed
1 tb Minced garlic
1 tb Grated fresh ginger root
1/2 ts Ground red pepper
1/8 ts Freshly ground Szechuan Peppercorns
Fresh red chili peppers
Green onions
Radish Roses
Combine sliced green onions, soy sauce, water, sesame
oil, brown sugar, sesame seeds, garlic, ginger, red pepper
and Szechuan peppercorns. Place ribs and marinade in plastic
bag or utility dish, turning to coat. Close bag securely
or cover dish; marinate in refrigerator 4 to 6 hours, turning
occasionally. Remove ribs from marinade; reserve marinade.
Place ribs on grid over medium coals. Broil 5 to 6 minutes. Turn
ribs over; brush or spoon on marinade 1 time. Cover; continue
cooking 5 to 6 minutes or until desired degree of doneness.
Place ribs on platter; garnish with chili peppers, green
onions and radish roses. Makes 6 servings.
Slow Cooked Barbecued Spareribs
3/4 c Ketchup
1/2 c Cider vinegar
2 tb Hot sauce
1 md Onion, grated
3 Garlic cloves, minced
1 tb Worcestershire sauce
1 Rack of pork ribs, about 4-pounds
Combine the ketchup, vinegar, hot sauce, onion, garlic
and Worcestershire sauce in a mixing bowl and stir until
blended. Pour half of the sauce into a glass baking dish
large enough to hold the ribs in a single layer. Place the
ribs meaty side down in the sauce. Pour remaining sauce
over; cover and refrigerate for 12 to 24 hours. Heat a charcoal
grill until the coals are thickly coated with ash. If you
are using a gas grill, preheat on low for 5 minutes with
the lid closed. Place the ribs on a rack set at least 6
inches from the fire. Grill slowly, for 15 minutes. Turn
and baste with sauce. Ribs should have browned slightly.
If they still look raw, stoke the fire. If they have browned
a great deal or scorched in spots, move ribs to a cooler
part of the fire. Cook for 15 minutes, baste, and turn again.
Grill for 30 to 45 minutes longer, turning and basting,
every 5 minutes. Watch the fire carefully, keeping flames
away from the ribs.
