Best 4 Adams Rib Beef And Pork Ribs Recipes

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Indulge in a tantalizing culinary journey with Adam's Rib Beef and Pork Ribs, a delectable duo of recipes that will tantalize your taste buds and leave you craving for more. Embark on a flavor-packed adventure as you explore the secrets behind these succulent dishes, each boasting its own unique charm and delectable taste.

In the realm of beef ribs, discover the art of creating fall-off-the-bone tender ribs slathered in a tantalizing BBQ sauce, perfectly balancing smokiness and sweetness. For pork rib enthusiasts, embark on a journey to craft juicy and flavorful ribs coated in a tangy and aromatic glaze, sure to leave a lasting impression.

Unravel the culinary secrets behind these mouthwatering dishes, from selecting the finest cuts of meat to mastering the art of slow cooking, ensuring fall-off-the-bone tenderness. Let your taste buds dance with joy as you explore the nuances of each recipe, savoring the smoky, tangy, and savory flavors that come together in perfect harmony.

With step-by-step instructions and insightful tips, these recipes guide you through the process of creating restaurant-quality ribs in the comfort of your own kitchen. Gather your apron and fire up your grill or oven, for an unforgettable culinary experience awaits. Prepare to tantalize your taste buds and embark on a journey of flavor with Adam's Rib Beef and Pork Ribs, leaving you with a feast fit for royalty.

Let's cook with our recipes!

MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS



Memphis-Style Hickory-Smoked Beef and Pork Ribs image

Provided by Food Network

Categories     main-dish

Time 14h25m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
Neely's BBQ Sauce, recipe follows
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard

Steps:

  • For the rub:
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
  • For the ribs:
  • Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
  • Preheat grill to 250 degrees F using hickory and charcoal.
  • Use indirect heat and cook with the cover down.
  • Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
  • For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
  • For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve.
  • In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

ADAM'S RIBS



Adam's Ribs image

Different, unusual way to prepare ribs. The soda pop tenderizes the meat. Untried recipe but they sound so good I just had to post them!

Provided by JoAnn

Categories     Pork

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 country-style pork ribs
Dr. Pepper cola, not diet
5 garlic cloves, slightly smashed
1 tablespoon liquid smoke
1 large onion, quartered
your favorite barbecue sauce

Steps:

  • Place ribs in large stock pot and pour Dr. Pepper over ribs to cover.
  • Add garlic, liquid smoke and onion.
  • Bring to a boil, lower to simmer and cook until ribs are tender.
  • Place ribs in baking pan and pour BBQ sauce over ribs.
  • Bake at 350 degrees for about 30 to 45 minutes.
  • Or they can be put on BBQ grill.

Nutrition Facts : Calories 504.4, Fat 30.3, SaturatedFat 6.1, Cholesterol 189.4, Sodium 163.4, Carbohydrate 4.7, Fiber 0.7, Sugar 1.6, Protein 50.2

ADAM'S RIBS



Adam's Ribs image

I don't remember where I found this recipe but it was somewhere out there in cyberspace about 5 or 6 years ago. It has been a family favorite ever since I first made it. I have made few changes to it over the years. Once in awhile I add grilled peach halves to it as a side dish and a peach/mango chutney for a summertime dish....

Provided by Stephanie Morris

Categories     Ribs

Time 2h10m

Number Of Ingredients 6

8 country style pork ribs
2 liters dr. pepper
6-8 clove garlic lightly smashed
1 Tbsp liquid smoke
1 large onion quartered
1 bottle your favorite barbeque sauce (or your favorite homemade)

Steps:

  • 1. Place ribs in large stock pot and pour Dr. Pepper over ribs to cover
  • 2. Add garlic, liquid smoke and onion
  • 3. Bring to a boil, lower to simmer and cook until ribs are tender.(This could take an hour to an hour and 15 minutes)
  • 4. Place ribs in baking pan and pour BBQ sauce over ribs
  • 5. Bake at 350 degrees for about 30 to 45 minutes
  • 6. You can grill them instead of baking if you choose!

BEER RIBS



Beer Ribs image

Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.

Provided by Eddie Jackson

Categories     main-dish

Time 9h10m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons light brown sugar
2 tablespoons smoked paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
Two 1 1/2-pound racks baby back ribs
One 12-ounce bottle bock-style or dark beer
1 small shallot, minced
1/2 cup ketchup
1/4 cup molasses
2 tablespoons whole-grain mustard
1 tablespoon chipotle in adobo sauce plus 1 tablespoon chopped chipotle
1 tablespoon sherry vinegar
Vegetable oil, for the grill grates

Steps:

  • Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
  • Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
  • Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
  • Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
  • Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
  • Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.

Tips:

  • Choose the right ribs: Beef and pork ribs come in a variety of cuts and sizes. For the best results, choose ribs that are meaty and have a good amount of marbling.
  • Prepare the ribs properly: Before cooking, remove the membrane from the back of the ribs and trim any excess fat. This will help the ribs cook evenly and prevent them from becoming tough.
  • Season the ribs liberally: Use a generous amount of your favorite seasonings to flavor the ribs. You can use a simple salt and pepper rub, or you can get creative with your seasonings. Some popular options include garlic powder, onion powder, paprika, and chili powder.
  • Cook the ribs slowly and low: The best way to cook ribs is slowly and low. This will allow the ribs to cook through without drying out. The ideal internal temperature for ribs is 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.
  • Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will allow the juices to redistribute throughout the ribs, making them more tender and flavorful.

Conclusion:

Ribs are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you prefer beef or pork ribs, there is a recipe in this article that is sure to please you. So fire up the grill or smoker and get ready to enjoy some delicious ribs!

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