Post by woolybear on Aug 31, 2019 22:12:23 GMT
HEY HEY HEY got to be the first to post. Here are a couple of rib recipes that I've not tried yet. I plan to do any ribs in the future in the smoker.
Happy Eating
BABY BACK RIBS
Ingredients
• 2 whole slabs pork baby back ribs
Dry Rub:
• 8 tablespoons light brown sugar, tightly packed
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon jalapeno seasoning
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder
Braising Liquid:
• 1 cup white wine
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 2 cloves garlic, chopped
Directions
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
Ingredients
• 2 whole slabs pork baby back ribs
Dry Rub:
• 8 tablespoons light brown sugar, tightly packed
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon jalapeno seasoning
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder
Braising Liquid:
• 1 cup white wine
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 2 cloves garlic, chopped
Directions
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
SLOW COOKER RIBS
Here’s what you will need:
• 2 cups of bbq sauce
• 1/4 cup of brown sugar
• 4 Tbsp. of cider vinegar
• 3 tsp of oregano
• 1 tsp of Worcestershire sauce
• 1 tsp. of cayenne pepper
• 1 tsp. of chili powder
• 3 lbs of baby back pork ribs
• Salt & pepper
Also can try a homemade bbq sauce
1/2 cups brown sugar
+1 1/2 cups ketchup
+1/2 cup red wine vinegar
+1/2 cup water
+1 tablespoon Worcestershire sauce
2 1/2 tablespoons dry mustard
+2 teaspoons paprika
+2 teaspoons salt
+1 1/2 teaspoons black pepper
+2 dashes hot pepper sauce
+Add all ingredients to list
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
Notes
This will fill a 32 ounce ketchup bottle exactly. Cut back on the brown sugar to make it less sweet, or add more Worcestershire for more 'steak sauce' appeal.
Directions:
Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce. Cook low and slow for eight hours or high for four hours.
After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce.
Been doing ribs this way for a while.. BUT if you really want to take it to the next level:
-Preheat your oven to broil right before you take them out of the slow cooker
-Put the ribs on a baking sheet lined with foil
-Glaze with some reserved sauce
-Broil a few minutes on each side for delicious carmelized edges
Barbecue Ribs in the Crock Pot
3 lbs. pork or beef ribs (we like Kirkland pork ribs from Costco)
1 c. water
1/4 c. cooking sherry
1 tbsp. Worcestershire sauce
salt and pepper to taste
1/2 c. barbecue sauce
Place ribs standing upright in crock pot. Pour in sherry and water. Sprinkle with Worcestershire sauce and salt and pepper. Pour barbecue sauce over ribs. Cook on low approximately 8 hours. Serve with additional barbecue sauce for dipping.
Here’s what you will need:
• 2 cups of bbq sauce
• 1/4 cup of brown sugar
• 4 Tbsp. of cider vinegar
• 3 tsp of oregano
• 1 tsp of Worcestershire sauce
• 1 tsp. of cayenne pepper
• 1 tsp. of chili powder
• 3 lbs of baby back pork ribs
• Salt & pepper
Also can try a homemade bbq sauce
1/2 cups brown sugar
+1 1/2 cups ketchup
+1/2 cup red wine vinegar
+1/2 cup water
+1 tablespoon Worcestershire sauce
2 1/2 tablespoons dry mustard
+2 teaspoons paprika
+2 teaspoons salt
+1 1/2 teaspoons black pepper
+2 dashes hot pepper sauce
+Add all ingredients to list
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
Notes
This will fill a 32 ounce ketchup bottle exactly. Cut back on the brown sugar to make it less sweet, or add more Worcestershire for more 'steak sauce' appeal.
Directions:
Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce. Cook low and slow for eight hours or high for four hours.
After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce.
Been doing ribs this way for a while.. BUT if you really want to take it to the next level:
-Preheat your oven to broil right before you take them out of the slow cooker
-Put the ribs on a baking sheet lined with foil
-Glaze with some reserved sauce
-Broil a few minutes on each side for delicious carmelized edges
Barbecue Ribs in the Crock Pot
3 lbs. pork or beef ribs (we like Kirkland pork ribs from Costco)
1 c. water
1/4 c. cooking sherry
1 tbsp. Worcestershire sauce
salt and pepper to taste
1/2 c. barbecue sauce
Place ribs standing upright in crock pot. Pour in sherry and water. Sprinkle with Worcestershire sauce and salt and pepper. Pour barbecue sauce over ribs. Cook on low approximately 8 hours. Serve with additional barbecue sauce for dipping.