Shortcut BBQ Ribs

INGREDIENTS:

1 rack baby back ribs (about 3 lbs.)
kosher salt
Freshly ground black pepper
4 garlic cloves, minced
3 tbsp. brown sugar
2 tsp. smoked paprika
1 c. barbecue sauce

DIRECTIONS:

1.Preheat grill (or grill pan) over medium-high heat. Cut ribs into 3 sections.

2.Add to a large pot filled with enough water to cover ribs. Add about 1 tablespoon salt, bring to a boil and simmer for 20 minutes. Drain ribs and place on sheet pan. Dry well with paper towels.

3.Meanwhile, make the spice rub. Combine garlic, brown sugar, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Spoon the mixture onto the ribs and rub all over with hands.

4.Place ribs on grill or grill pan and cook for 10 minutes, turning halfway through. Brush barbecue sauce on ribs and cook for 1 minute more until lightly charred. Serve ribs with barbecue sauce.

Italian Sausage-Spiced Baby Back Ribs

INGREDIENTS:

2 racks baby back ribs, trimmed
Spice rub:
1 tablespoon fennel seeds
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon garlic salt
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper

Glaze:

1/3 cup brown sugar
1/3 cup orange juice
1/3 cup rice wine vinegar
1 tablespoon orange zest
2 teaspoons hot chile paste, or to taste

Directions:

1.Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.

2.Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.

3.Place rib racks on the prepared baking sheet; cut several shallow slits in the membrane along the backs of the ribs with a sharp paring knife. Rub fennel seed mixture on both sides of ribs.

4.Bake in the preheated oven for 1 1/2 hours. Flip ribs and bake until a fork inserts easily between the bones, 1 to 1 1/2 hours. Set aside to cool completely, about 1 hour.

5.Combine brown sugar, orange juice, vinegar, orange zest, and hot chile paste in a saucepan over medium heat. Bring to a boil, reduce heat and simmer until reduced by half, about 5 minutes.

6.Increase oven temperature to 425 degrees F (220 degrees C) and line a baking sheet with aluminum foil.

7.Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.

8.Bake glazed ribs for 5 minutes. Flip, brush with remaining glaze and bake until browned, 5 to 10 minutes.

Tip:
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Spiced Roasted Pork Rib Roast With Vegetables

What You'll Need:

1 rack pork loin, bone-in, about 6 to 8 ribs, chine bone removed
2 medium carrots, chopped
1 medium onion, quartered, sliced
2 ribs celery, chopped
2 cloves garlic, chopped
2 tablespoons olive oil, divided
1 teaspoon paprika
1 teaspoon cracked black pepper
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper

How to Make It:

1.Heat the oven to 450 F.

2.Trim the pork roast of excess fat, if desired.

3.In a large Dutch oven or heavy roasting pan, saute the carrots, onion, and celery in 1 tablespoon of the olive oil for about 4 minutes. Add the garlic and saute for about 1 minute longer.

4.Place the pork, fat side up, on the vegetables. Rub with the remaining olive oil.

5.Combine the paprika, pepper, salt, garlic powder, onion powder, coriander, and cayenne.

6.Rub all over the pork roast.

7.Roast at 450 F for 10 minutes, then turn the oven down to 325 F and continue roasting until the meat registers at least 145 F* on a food thermometer inserted in the thickest part of the roast, not touching bone or fat. This will take about 1 hour or a bit more, depending on the size of the roast.

8.Tent the roast loosely with foil and let it rest for 10 minutes before carving.

NOTE-This pork rib roast is the perfect roast for a holiday feast or Sunday dinner.

The succulent pork rib roast is rubbed with a spice mixture and roasted to perfection on a bed of chopped aromatic vegetables. Serve this delicious pork roast with mashed potatoes and salad or vegetables on the side.

St. Louis-Style Ribs

What You'll Need:

2 slabs St. Louis-style cut ribs

For Rub:
1/3 cup (80 mL) brown sugar
3 tablespoons (45 mL) onion powder
3 tablespoons (45 mL) paprika
2 tablespoons (30 mL) dry mustard
2 teaspoons (10 mL) garlic powder
2 teaspoons (10 mL) coarse sea salt
2 teaspoons (10 mL) black pepper

For Sauce:
2 1/4 cups (535 mL) ketchup
1/2 cup (120 mL) water
1/3 cup (80 mL) apple cider vinegar
1/3 cup (80 mL) brown sugar
2 tablespoons (30 mL) yellow mustard
1 teaspoon (5 mL) onion powder
1 teaspoon (5 mL) Worcestershire sauce
1/2 teaspoon (2.5 mL) garlic powder
1/2 teaspoon (2.5 mL) cayenne

How to Make It:

1. Prepare smoker or charcoal grill. You will want to hold a temperature around 225 degrees F/110 degrees C for up to 4 hours (or even 6 hours, depending on temperature and the size of the ribs), so plan accordingly.

2. Prepare ribs by removing the membrane from the underside of the ribs making sure to trim off any loose fat or meat. Combine rib rub ingredients and apply to front and back of ribs.

3.Place onto smoker or grill (grilling indirectly: see BBQ Ribs on a Charcoal Grill).

4. While ribs are cooking, place all sauce ingredients into the pan and bring to a quick boil, reduce heat and simmer for 5 to 7 minutes, stirring often. Remove from heat and allow the sauce to cool.

5. Cook ribs until the internal temperature of the meat reach about 175 degrees F/80 degrees C. Brush with barbecue sauce. After about 10 minutes, turn the ribs over and brush with sauce continually during the cooking process.

6. Once ribs are cooked through, remove from heat, carve and serve.

NOTE-St. Louis-style cut ribs, seasoned with a sweet rub and slathered with a unique and flavorful St. Louis barbecue sauce.

Barbecued Country Ribs

Ingredients:

1 1/2 C. prepared hickory-flavored barbecue sauce
1/2 C. apricot-pineapple jam
1 Tbs. soy sauce
4 lb. country-style pork spareribs, trimmed of fat

Directions:

1.In a medium bowl, mix together 3/4 C. barbecue sauce, jam, and soy sauce until well blended. Place a layer of the ribs in a 4-qt. crockpot. Pour on 1/3 of the sauce mixture. Top with another layer of ribs and half the remaining sauce. Top with the remaining ribs and sauce. Cover and cook on low heat 8 1/2-9 hours, or until the ribs are tender but not completely falling apart. Remove the ribs to a serving dish. Skim off and discard any fat from the sauce in the slow cooker. Stir in the remaining 3/4 C. barbecue sauce. Pass the sauce to spoon over the ribs. For a thicker sauce, discard half the remaining sauce in the crock pot before adding the rest of the barbecue sauce.

Tuscan-Style Spareribs with Balsamic Glaze

INGREDIENTS:

2 tablespoons extra-virgin olive oil
2 tablespoons chopped rosemary leaves
1 1/2 tablespoons kosher salt
1 1/2 tablespoons fennel seeds
2 teaspoons freshly ground black pepper
2 teaspoons chopped sage
2 teaspoons chopped thyme
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
6 pounds pork spareribs
3 tablespoons balsamic vinegar, preferably one aged for at least 5 years

HOW TO MAKE THIS RECIPE:

1.In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander, and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.

2.Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.

3.Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

SUGGESTED PAIRING:

A slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti.

Southern BBQ Ribs

IngredIngredients:

4 lb Baby Back Pork Ribs
½ cup Water
1 cup Ketchup
1 cup Water
1 cup Cider Vinegar
⅓ cup Worcestershire Sauce
¼ cup Mustard
4 Tbsp Butter
½ cup Brown Sugar
1 tsp Hot Pepper Sauce
½ tsp Salt

Directions:

1.Preheat the oven to 350 degrees and place the ribs in roasting pans. Mix the water and half the vinegar in a bowl and pour over the ribs. Bake for 45 minutes and baste halfway through. Meanwhile, mix the ketchup, remaining vinegar, Worcestershire, mustard, butter, brown sugar, hot pepper sauce, and salt in a saucepan. Bring the mixture to a boil and then simmer for 1 hour. Preheat the grill to medium and transfer the ribs onto it. Grill for 15 minutes, turning once. Baste with the barbecue sauce and grill another 8 minutes. Baste again and grill another 8 minutes before serving.

Bourbon Glazed Ribs With Homemade Basting Sauce

Ingredients:

Basting sauce:

1/2 C golden brown sugar
1/2 C butter
1/4 C bourbon whiskey
1/4 C apple cider vinegar
2 tablespoons Dijon mustard

Ribs:

1 Tbs. salt
1 Tbs. golden brown sugar
1 1/2 tsp. dry mustard
1 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. cayenne pepper
2 2-2 1/4-pound baby back pork ribs
1 onion, sliced
4 leaves of lettuce

Directions:

1.Mix first 6 rib ingredients in a bowl. Rub seasoning mix into each side of each rib rack. Cover and chill for at least 6 hours or overnight.

2.Preheat oven to 325 degrees.

3.Remove ribs from refrigerator and sprinkle with onion. Place ribs in a baking dish and roast until meat is tender and begins to pull away from bones about 2 hours. Let cool when finished.

4.Prepare barbecue with medium-high heat. Grill ribs for about 5 minutes per side. Brush on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Serve warm on top of lettuce and side of tomatoes.

Slow Cooker Glazed Pork Ribs with White Beans

INGREDIENTS:

1 cup dried Great Northern beans (8 ounces)
2 cups low-sodium chicken broth
One 15-ounce can diced tomatoes, drained
1/4 cup dry white wine
3 garlic cloves, smashed
One 6-inch rosemary sprig plus 1/2 teaspoon finely chopped rosemary
2 tablespoons tomato paste
2 racks baby back ribs (about 4 pounds), cut into 3-rib sections
2 tablespoons balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground pepper

HOW TO MAKE THIS RECIPE:

1.In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle the ribs into the beans, cover and cook on low until the ribs are tender, about 3 hours. Transfer the ribs to a rimmed baking sheet and cover with foil. Continue to cook the beans on low for 3 hours longer, until tender. Discard the rosemary sprig and skim off as much fat as possible.

2.Shortly before serving, preheat the broiler. In a small bowl, mix the remaining 1 tablespoon of tomato paste with the balsamic vinegar and honey. Season the ribs with salt and pepper and set them on a baking sheet, meaty side up. Brush with the balsamic glaze and broil the ribs about 3 inches from the heat for about 3 minutes, rotating if necessary, until browned and heated through. Cut into individual ribs.

3.Stir the chopped rosemary into the beans and season with salt and pepper. Spoon the beans into shallow bowls, top with the glazed ribs and serve.


MAKE AHEAD:

The ribs and beans can be refrigerated separately for up to 2 days. Bring both to room temperature, then rewarm the beans and glaze the ribs just before serving

Barbecue Ribs with Gochujang Sauce

Ingredients:


2 racks baby back pork ribs (about 2 pounds each)
Kosher salt, freshly ground pepper
4 scallions, cut into 1-inch pieces
10 garlic cloves, peeled
1 3-inch piece peeled ginger, very coarsely chopped
2 tablespoons vegetable oil, plus more for grill
¾ cup gochujang (Korean hot pepper paste)
½ cup ketchup
⅓ cup fresh lime juice
3 tablespoons plum sauce
2 tablespoons light brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
Lime wedges, for serving

Preparation:

1.Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2–2½ hours. Remove from oven and let sit inside foil until cool enough to handle.


2.Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. oil in a medium saucepan over medium. Add aromatics and cook, stirring often, until softened, golden, and starting to stick to bottom of pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, until thick, 5–10 minutes. Remove sauce from heat; season with salt.


3.Prepare a grill for medium-high heat; lightly oil grates. Remove ribs from foil (if desired, stir cooking liquid into sauce) and cut racks in half crosswise. Place ribs on grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over. Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs.


Serve ribs with remaining sauce and lime wedges.

Filipino Ribs

Ingredients:

6 pounds pork spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
1/4 teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

Directions:

1.Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.

2.Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.

3.Preheat oven to 400 degrees F (200 degrees C).

4.Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.

Pastrami Ribs

Ingredients:

½ cup freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon light brown sugar
1 tablespoon mustard powder
1 tablespoon smoked paprika
½ teaspoon cayenne pepper
1 rack St. Louis–style pork spareribs (about 2 pounds)
¼ cup distilled white vinegar
2 tablespoons kosher salt
¼ cup Dijon mustard
3 tablespoons apple cider vinegar
3 tablespoons honey
2 tablespoons soy sauce

Preparation:

1.Combine black pepper, coriander, brown sugar, mustard powder, paprika, and cayenne in a small bowl. Brush ribs on both sides with distilled vinegar, sprinkle with salt, then pat all over with rub. Place on a rimmed baking sheet; chill at least 1 hour.


2.Place rack in lower third of oven and preheat to 325°. Transfer ribs to a roasting pan, fatty side up. Pour ½ cup water into pan and cover tightly with foil. Bake until meat is tender and falling off the bone, about 2 hours.


3.Remove ribs from oven and let stand, covered, 30 minutes.


4.Whisk Dijon mustard, cider vinegar, honey, and soy sauce in a small bowl.


5.Heat broiler. Remove foil from ribs and brush liberally on both sides with mustard mixture. Broil ribs until lightly charred, about 3 minutes. Slice into individual ribs.


6.Do Ahead: Ribs can be rubbed 1 day ahead. Keep chilled.

Memphis-Style Ribs

Ingredients:

2 teaspoons black peppercorns
2 teaspoons yellow mustard seeds
1 teaspoon cumin seeds
3 tablespoons paprika
2 tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon celery seeds
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 racks pork spareribs (about 6 pounds), membrane removed
1/2 cup apple cider vinegar
1/4 cup yellow mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons vegetable oil

Preparation:

1.Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD Store in an airtight container for up to 3 months.

2.Sprinkle half the dry rub onto ribs and massage rub into the meat. Transfer ribs to a rack set inside a rimmed baking sheet and refrigerate uncovered for at least 6 hours or overnight. Build a medium fire in one side of a charcoal grill and arrange a drip pan opposite the coals. (Alternatively, heat a gas grill to medium.) Whisk together vinegar, mustard, and brown sugar in a small bowl; set mop sauce aside. Add wood chips to coals or smokebox and brush grill grate with oil. Put ribs on grill so they sit over the drip pan; cover and cook over indirect heat, replenishing charcoal as needed and brushing with mop sauce occasionally, until ribs are tender and pulling away from the bone, about 2 hours. Transfer ribs to a baking sheet, sprinkle with remaining dry rub, and let rest for 15 minutes before serving.

Calabrian Grilled Pork Ribs

Ingredients:

1 rack St. Louis–style pork ribs (2–3 lb.)
Kosher salt and freshly ground black pepper
5 Fresno chiles, seeded if desired
10 garlic cloves
½ cup olive oil
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh rosemary leaves
½ teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
Lemon wedges (for serving)

Preparation:

1.Preheat oven to 250°. Place a double layer of foil large enough to wrap ribs on a rimmed baking sheet (to catch any drips). Set ribs on top and generously season with salt and pepper.

2.Pulse chiles, garlic, oil, vinegar, rosemary, and red pepper flakes in a food processor until mixture is almost smooth (a few larger pieces should still be visible). Rub ribs all over with marinade and pour any excess over top. Wrap up tightly in foil.

3.Roast ribs until meat is tender but not quite falling off the bone, 2½–3 hours. To check doneness, run a paring knife through 2 or 3 ribs; it should slide easily into flesh.

4.Heat broiler. Once ribs are cool enough to handle, remove foil and reserve juices. Place ribs on a clean rimmed baking sheet and broil until charred in spots and marinade has formed a golden-brown crust, 8–10 minutes. Transfer to a cutting board and let rest at least 10 minutes.

5.Slice meat into individual ribs. Drizzle with reserved juices and top with parsley. Serve with lemon wedges.