Bearbq Ribs

8 Servings
Pork American-South
Main Dish Slow cook Fourth of July Picnics Spring Summer Superbowl Pork American-South

-- BearBQ Butt Rub --
2 1/2 tablespoon rika
2 tablespoon her Salt
2 tablespoon Granulated lic
1 tablespoon ck pepper
1 tablespoon on powder
1 tablespoon asco peppers dried and ground
1 tablespoon lian seasoning
1/2 cup Turbinado ar
2 tablespoon li powder
-- BearBQ Ribs --
4 slabs Ribs
BBQ Sauce Recipe Follows
-- BBQ Sauce --
1 large on
1 head lic seperated into cloves
16 ounce te vinegar
16 ounce er Vinegar
1 pound ter
14 cups chup
7 cups on juice
2 cups ar
2 cup wn sugar
2 tablespoon her Salt
2 tablespoon ck pepper
3 tablespoon tard seed
4 tablespoon Ground spice
8 shakes uid smoke or more to taste
4 tablespoon asco peppers
2 tablespoon asses

Remove membrane from back side of ribs. Rub 4 slabs of ribs with BearBQ Butt Rub, and wrap tightly with plastic wrap. Let ribs sit overnight in the refrigerator. Start smoker or grill the next morning. Add 4 to 5 hickory chunks soaked in water or a bunch of soaked hickory chips wrapped in perforated aluminum foil. Bring the grill or smoker to a temperature of 200 to 250 degrees F. When grill or smoker is ready place unwrapped ribs on rack. Smoke for about 3 hours turning once half way through. After 3 hours, mop ribs with BearBQ Sauce and wrap tightly in aluminum foil. Place back in smoker for another hour. Unwrap ribs and mop again with sauce. Wrap ribs once again and return to smoker for another hour. When ribs are done the bone should pull away from the meat easily. BBQ Sauce: In a food processor, puree the onion, garlic, and some of the vinegar. Melt butter in a large stock pot and add onion and garlic puree. Sautee for about 5 minutes. Add Ketchup and stir well. Add remainder of ingredients one at a time and stir frequently. Simmer for about one hour, stirring frequently.


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Caveman Beef Ribs

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4 Servings
long beef ribs Asian
sweet, tart, sesame; summer, winter or fall.

20 long f ribs
0.5 c sin sauce
0.5 c sauce
0.5 c ey
0.5 c dark wn sugar
4 cloves lic finely diced or smashed
1 tablespoon freshly grated ger root (no substitutes)
4 tablespoon ame oil

Marinade; 1. In food processor, add finely diced garlic, freshly grated ginger root. 2. If honey is not flowing freely, heat for 45 seconds in the microwave, then add to processer. 3. Add remaining ingredients and process. 4. Drizzle in sesame oil as you process marinade. Ribs; 1. Using a meat tenderizer, punch needle like holes in meat part of ribs between bones. (optional) 2. Cut ribs into racks of 5 and put into large zip loc bag or 2 smaller bags. 3. Pour marinade over meat and massage into ribs. 4. Set into flat baking tray in fridge and turn as frequently as possible over the next 48 hours, Cooking; 1. preheat oven to 350 degrees F. 2. Drain marinade from bag and set aside in cup with basting brush handy. 3. Prepare large wire rack and baking tray, covering baking tray thouroughly with tin foil. (You'll be glad you did!) 4. Set ribs onto rack and put in oven. 5. Set timer for 40 minutes. Baste at the 20 minutes mark with marinade. 6. Increase oven heat to 400 degrees F. Turn ribs over and baste on other side. Leave in for 10 minutes. 7. Turn ribs, baste again and leave in for a final 10 minutes 8. Remove from oven.


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Caveman Beef Ribs

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4 Servings
long beef ribs Asian
sweet, tart, sesame; summer, winter or fall.

20 long f ribs
0.5 c sin sauce
0.5 c sauce
0.5 c ey
0.5 c dark wn sugar
4 cloves lic finely diced or smashed
1 tablespoon freshly grated ger root (no substitutes)
4 tablespoon ame oil

Marinade; 1. In food processor, add finely diced garlic, freshly grated ginger root. 2. If honey is not flowing freely, heat for 45 seconds in the microwave, then add to processer. 3. Add remaining ingredients and process. 4. Drizzle in sesame oil as you process marinade. Ribs; 1. Using a meat tenderizer, punch needle like holes in meat part of ribs between bones. (optional) 2. Cut ribs into racks of 5 and put into large zip loc bag or 2 smaller bags. 3. Pour marinade over meat and massage into ribs. 4. Set into flat baking tray in fridge and turn as frequently as possible over the next 48 hours, Cooking; 1. preheat oven to 350 degrees F. 2. Drain marinade from bag and set aside in cup with basting brush handy. 3. Prepare large wire rack and baking tray, covering baking tray thouroughly with tin foil. (You'll be glad you did!) 4. Set ribs onto rack and put in oven. 5. Set timer for 40 minutes. Baste at the 20 minutes mark with marinade. 6. Increase oven heat to 400 degrees F. Turn ribs over and baste on other side. Leave in for 10 minutes. 7. Turn ribs, baste again and leave in for a final 10 minutes 8. Remove from oven.


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Italian-style Ribs

6 Servings
Pork Italian
Kid Friendly Winter Superbowl Summer Spring Picnics Fourth of July Slow cook Grill Bake Liked Sandwiches Main Dish Pork Italian

3 racks Baby back ribs
1/4 cup rika
3 tablespoons wn sugar
3 tablespoon her Salt
2 tablespoon Ground in
8 cloves lic finely minced
10 bunches emary soak overnight
3 cups becue sauce desire of taste
1 tablespoon me
1 tablespoon gano

Grillinig method In a small bowl, combine paprika brown sugar, salt, cumin and garlic . Mix well. Place the racks on a large baking sheet and rub ribs well on all side with spice mix. let stan for two hours at room temperature or refrigerate over night . prepare grill al low inderict temperature. Place ribs on coolest part of grill. cover and cook for four hours at 250 degrees. Every 30 minutes place a bunch of wet rosemary on the hot part of the grill and keep the grill cover asmuch as you can to keep the smoke in, before the ribs are done coating the ribs with the barbecu suace several times. Oven method. sema as avobe on the seasing only diffrent is that . the oven needs to at 500 degress for about 10 min. with ribs inside to get a nice crust now lower the oven temperature to 250 for about 3 hours with the rosemary on the lower rack for some smoke flavor when the time has come coat the ribs with the barbecu suace on booth side several times reaping. Until tender to taste


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First Timer Ribs

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4 Servings
Baby Back Pork Ribs American
Summer Bold Sweet and Sour BBQ Ribs Slow cook

For the mop sauce:
3 tablespoons unsalted ter
1 cup apple er
3 tablespoons bourbon or 3 more tablespoons apple er
3 tablespoons sauce
For the rub and ribs:
2 tablespoons coarse salt (her or sea)
2 tablespoons wn sugar
2 tablespoons sweet rika
1 tablespoon freshly ground ck pepper
2 teaspoons dry tard (preferably Colmans)
2 teaspoons lic powder
0.5 teaspoons ery Seed
2 pounds total)
1 Lemon Brown Sugar becue Sauce or another favor
You'll also need:
7 cups Wood Chips or Chunks (preferably hickory or le) soaked for 1 hour in water to cover, then drained
Lemon Brown Sugar becue Sauce (About 3 cups):
2 cups chup
1/2 cup wn sugar
1 teaspoon grated on zest
6 tablespoons fresh on juice (or to taste)
2 tablespoons asses
1 tablespoon cestershire sauce
1 teaspoons uid smoke
2 teaspoons dry tard (Coleman’s)
1 teaspoon on powder
1/2 teaspoon freshly ground ck pepper

1. Make the mop sauce: Melt the butter in a nonreactive saucepan over medium heat. Stir in the cider, bourbon, and soy sauce. Keep warm until ready to use. 2. Make the rub: Place the salt, brown sugar, paprika, pepper, mustard, garlic powder, and celery seed in a small bowl and mix with your fingers, breaking up any lumps in the brown sugar or garlic powder. 3. Prepare the ribs: Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack. 4. Set aside 2 tablespoon of rub for serving. Sprinkle the remaining rub over both sides of the ribs, rubbing it onto the meat. Cover the ribs with plastic wrap and refrigerate them while you set up the grill. 5. Set up the grill for indirect grilling and preheat to medium (325 to 350F). Place a large drip pan in the center of the grill under the grate. 6. When ready to cook, brush and oil the grill grate. Place the ribs bone side down in the center of the grate, over the drip pan and away from the head. If cooking on a charcoal grill, toss half of the wood chips on each mound of coals. Cover the grill and cook the ribs for 45 minutes. 7. Mop the ribs on both sides with the mop sauce. Re-cover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 45 minutes to 1 hour longer, 1 1/4 to 1 1/2 hours in all. When the ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/4 inch. Mop the ribs again every 15 minutes and, if using a charcoal grill, replenish the coals as needed. 8. Just before serving, brush the ribs on both sides with some of the Lemon Brown Sugar Barbecue Sauce and move them directly over the fire. Grill the ribs until the barbecue sauce is browned and bubbling, 1 to 3 minutes per side. 9. Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or into individual ribs. Sprinkle a little of the reserved rub over the ribs and serve at once with the remaining barbecue sauce on the side. Lemon Brown Sugar Barbecue Sauce (Direction): Combine the ingredients in a saucepan and whisk to mix. Gradually bring the sauce to a simmer over medium heat, and continue to simmer until thick and flavorful, about 8 to 10 minutes. Transfer to a bowl or clean jars; let cool to room temperature. Refrigerate until serving time.


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Chinatown Ribs

4 Servings
Baby Back Pork Ribs Asian
Main Dish Hors dOeuvres Appetizers Barbeque Pork sweet and spicy Baby Back Pork Ribs Asian

1 cup sin Sauce
1/2 cup ar
1/2 teaspoon Chinese e-Spice Powder
1/2 cup Sauce
1/3 cup Chinese Rice Wine or Dry rry
3 tablespoons Asian (dark) ame oil
5 cloves lic peeled and crushed with the side of a cleaver/knife
5 inch thick) peeled and crushed with the side of a cleaver/knife
3 llions trimmed, white parts gently crused with the side of a cleaver/kn
1 racks Baby Back k Ribs (4 to 5 pounds total)
1 1/2 cups Wood Chips or chunks (preferably cherry) soaked for 1 hour in water to cover, then ined

Place the hoisin sauce, sugar, and five spice powder in a nonreactive mixing bowl and whisk to mix. Add the soy sauce, rice wine, and sesame oil and whisk until the sugar dissolves. Stir in the garlic, ginger, and scallion whites. Set one third of the marinade aside to make a sauce. Prepare the ribs: Place a rack of ribs meat side down on a work surface. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack. Place the ribs in a nonreactive roasting pan or baking dish just large enough to hold them. Pour the remaining marinade over the ribs and spread it all over the racks with a rubber spatula, turning to coat both sides. Let the ribs marinate, covered, in the refrigerator for at least 4 hours or as long as overnight, turning them 3 or 4 times. The longer the ribs marinate, the richer the flavor will be. (The ribs can also be marinated in large heavy resealable plastic bags.) Set up the grill for indirect grilling and preheat to medium. Place a large drip pan in the center of the grill under the grate. When ready to cook, brush and oil the grill grate. Drain the ribs well and place them in the center of the grate bone side down over the drip pan and away from the heat. (If your grill has limited space, stand the racks of ribs upright in a rib rack.) If cooking on a charcoal grill, toss half of the wood chips on each mound of coals. Cover the grill and cook the ribs until dark brown and very crisp on the outside and tender enough to pull apart with your fingers, 1 1/4 to 1 1/2 hours. When ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch. If using a charcoal grill, replenish the coals as needed. Meanwhile, transfer the reserved marinade to a nonreactive saucepan, let come to a gentle simmer over medium heat, and cook until thick and flavorful, about 3 minutes. Let the resulting sauce cool to room temperature, then strain it into an attractive serving bowl. Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or into individual ribs. Brush or drizzle the ribs with some of the sauce and sprinkle the scallion greens on top. Serve at once with the remaining sauce on the side.


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Memphis-Style Ribs

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6 Servings
Pork Spareribs American
Main Dish Grill Appetizers Ribs BBQ Smoked Pork Spareribs American

Advance Preparation:
4 to 8 hours for marinating the ribs
1 Special Equipment
1 1/2 cups wood chips or chunks (preferably hickory) soaked for 1 hour in cold water to cover and ined
1 For the ribs and rub
3 pounds total)
1/4 cup sweet rika
4 3/4 teaspoons freshly ground ck pepper
4 3/4 teaspoons dark wn sugar
1 tablespoon t
1 3/4 teaspoons ery salt
1 3/4 teaspoons enne pepper
1 3/4 teaspoons lic powder
1 3/4 teaspoons dry tard
1 1/2 teaspoons ground in
1 For the mop sauce (optional)
2 cups er vinegar
3/4 cup yellow (ballpark) tard
2 teaspoons t

1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours. 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside. 4. Set up the grill for indirect grilling and place a large drip pan in the center. If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium. if using a charcoal grill, preheat it to medium. 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour. 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Recover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on. 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.


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