**Pork ribs**, a global delicacy, have captivated taste buds for generations. These succulent, fall-off-the-bone wonders are the epitome of smoky, savory, and lip-smacking goodness. Whether you prefer a classic barbecue style, a spicy and tangy Asian glaze, or a sweet and sticky Korean marinade, there's a recipe here to satisfy every palate. Get ready to embark on a culinary journey that will leave you craving more.
**The Barbecue Pork Ribs** article offers a diverse collection of recipes that cater to a range of tastes and preferences. From the simplicity of the **Classic Barbecue Pork Ribs**, relying on a harmonious blend of spices and a rich barbecue sauce, to the bold flavors of the **Asian-Style Pork Ribs**, infused with ginger, garlic, and a touch of heat, this article has it all. And for those with a sweet tooth, the **Korean-Style Sticky Pork Ribs** promise a tantalizing combination of sweet and savory, with a touch of sesame and gochujang.
With detailed instructions and a treasure trove of tips, this article empowers home cooks to create restaurant-quality pork ribs in their own kitchens. Whether you're a seasoned pitmaster or a barbecue novice, these recipes will guide you through the process, ensuring tender, juicy ribs every time. So, fire up your grill or oven, gather your ingredients, and prepare to indulge in a feast fit for royalty.
BARBECUE ST. LOUIS PORK RIBS
Provided by Alton Brown
Time 6h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set a smoker to 225 degrees F.
- Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.
- Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
- Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
- Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.
- Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
Categories Pork Bake Marinate Quick & Easy Dinner Pork Rib Summer Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
- Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
- Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
BARBECUE COUNTRY-STYLE PORK RIBS
This basic barbecue has big flavor and no ketchup or Coca-Cola (no disrespect meant to those who favor that type of seasoning). There's no fire involved; you use a standard oven. The spicing trends toward Caribbean, with plenty of sweet spice and as much Scotch bonnet or habanero chile heat as you wish. County-style ribs are meaty bone-in pork chops cut from the shoulder end of the loin, so use those or a whole bone-in pork shoulder roast. Cooked until it's ultratender, it can be cut in chunky pieces and served in its juices with beans, rice and cornbread. Or shred the cooked meat to make pulled pork sandwiches or tacos. It's quite good accompanied with a crisp slawlike cabbage salad or your favorite version of coleslaw.
Provided by David Tanis
Categories dinner, roasts, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Heat oven to 400 degrees. Place pork in a Dutch oven or a roasting pan with a lid. Sprinkle with salt. In a small, dry skillet over medium heat, toast allspice, peppercorns, coriander and cloves until fragrant, about 2 minutes. Using an electric spice grinder or a mortar and pestle, grind spices and transfer to a small bowl.
- To the ground, toasted spices, add smoked paprika, cayenne, cinnamon, annatto (if using), garlic, molasses, vinegar and tomato paste. Stir well, then rub mixture all over pork.
- Add 4 cups water to pot. Add split chiles, if using (omit if you don't like really spicy barbecue), and bay leaves. Cover and bake for 30 minutes. Reduce heat to 300 degrees, and continue to bake, basting occasionally for 2 hours, until meat is fork tender and falling off the bone. Pour off juices and remove rising fat. Cut pork into chunks or shred. Serve with pan juices, on a bun or roll, and/or with the cabbage salad. (Alternatively, refrigerate meat and juices for up to 2 days for easier fat removal, and reheat.)
- To make optional cabbage salad, place cabbage in a low, wide bowl. Sprinkle with salt and toss well. Add orange juice, lime juice, vinegar, jalapeño, cumin and scallions. Toss well and leave to macerate for at least 1 hour; repeat tossing once or twice. Garnish with cilantro sprigs.
PORK RIBS WITH BARBECUE SAUCE
For spicier ribs, coat them with your favorite chile rub before wrapping in foil and baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Season ribs all over with salt and pepper. Stack slabs on a large piece of heavy-duty foil; seal tightly, and place on a rimmed baking sheet. Cook until meat is fork-tender, about 1 1/2 hours.
- Heat grill to medium-high; lightly oil grates. Remove ribs from foil (discard foil); brush with sauce, coating rounded side well. Grill until nicely browned, 3 to 4 minutes. Serve with more sauce.
Nutrition Facts : Calories 521 g, Fat 39 g, Protein 32 g
5-INGREDIENT INSTANT POT® BARBECUE PORK RIBS
These easy, succulent and meltingly tender Instant Pot® barbecue ribs are as quick as they are delicious! After cooking in the electric pressure cooker, just bake them for a few minutes for that irresistible BBQ rib bite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Spray 6-quart Instant Pot® insert with cooking spray. Mix broth, seasoning and Worcestershire sauce in insert. Add ribs; turn to coat. Stand ribs up against sides of insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Transfer ribs to cutting board; cool slightly. Discard cooking liquid. When cool enough to handle, cut sections into individual ribs.
- Position oven rack 4 inches from broiler element. Set oven control to broil. Line rimmed sheet pan with foil. Spray with cooking spray. Place ribs on foil; brush all over with BBQ sauce.
- Broil ribs 2 to 4 minutes or until sticky, crispy and blackened in spots.
Nutrition Facts : Calories 460, Carbohydrate 11 g, Cholesterol 135 mg, Fat 1/2, Fiber 1 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 9 g, TransFat 0 g
CLASSIC BARBECUE PORK RIBS WITH SMOKY BACON BARBECUE SAUCE
Provided by Bruce Aidells
Categories Fourth of July Father's Day Backyard BBQ Bacon Pork Rib Spice Summer Grill Grill/Barbecue
Yield Makes 4 to 6 servings
Number Of Ingredients 37
Steps:
- Prepare the rub and bake the ribs:
- In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.
- Preheat the oven to 325°F.
- Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill.
- While the ribs are baking, make the barbecue sauce:
- In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes-do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.
- Grill the ribs:
- While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill's bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high.
- If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.
- Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.
CROCK POT BARBECUE PORK RIBS
Make and share this Crock Pot Barbecue Pork Ribs recipe from Food.com.
Provided by EarnhardtFan
Categories Pork
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix half of the spices with the flour rub on pork ribs until coated. Heat oil in frying pan on med-high and brown all sides of ribs.
- Place the browned ribs in a crock pot.
- Mix in bowl barbecue sauce, salad dressing, remaining spices & chopped onion.
- Pour over ribs, cook on high at least 3-4 hours on high turning 2-3 times during cooking. Meat will fall apart.
CHERRY-BARBECUE PORK RIBS
This goof-proof recipe for lip-smacking ribs features microwave ease and smoky grilled flavor. You'll love the jazzed-up barbecue sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the ribs in a 3-qt. microwave-safe dish. In a small bowl, combine the orange juice, Liquid Smoke if desired, garlic powder and pepper; pour over ribs. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the barbecue sauce, preserves and molasses. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes, stirring occasionally., Drain ribs. On a greased grill, cook ribs, covered, over medium heat for 8-10 minutes or until browned, basting with sauce and turning occasionally.
Nutrition Facts : Calories 301 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 255mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 27g protein.
GRILLED PORK RIBS WITH CHIPOTLE BARBECUE SAUCE
Barbecue? Create finger-lickin' ribs with a sauce that smokes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
- Brush meaty sides of pork ribs with oil; sprinkle with thyme. Place pork, meaty sides up, on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour 30 minutes to 2 hours or until no longer pink when cut near bone and pork is tender.
- Meanwhile, in 3-quart saucepan, mix Chipotle Barbecue Sauce ingredients; heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Brush sauce over pork 2 or 3 times during last 15 minutes of grilling.
- Heat any remaining sauce to boiling; boil and stir 1 minute. Cut pork into serving pieces; serve with remaining sauce.
Nutrition Facts : Calories 580, Carbohydrate 31 g, Cholesterol 130 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 28 g, TransFat 0 g
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
If you're looking for a standard BBQ rib recipe, this isn't it. My family and friends love this recipe. If you prefer to grill the ribs - which will intensify the hoisin flavor - remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Plan ahead because these ribs need to marinate overnight. Time does not reflect marinating time.
Provided by lazyme
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place ribs in large roasting pan.
- Pierce meat with fork.
- Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
- Whisk remaining ingredients in small bowl to blend.
- Pour sauce over ribs, turning to coat.
- Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
- Preheat oven to 400°F
- Bake ribs, covered, until just tender, about 30 minutes.
- Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes.
- Cut meat between bones to separate ribs and serve.
Nutrition Facts : Calories 1012.4, Fat 75.1, SaturatedFat 27, Cholesterol 246.2, Sodium 1415.6, Carbohydrate 21, Fiber 1.3, Sugar 12.4, Protein 50.4
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for barbecue, as they are tender and flavorful. Spare ribs are also a good option, but they are slightly tougher.
- Prepare the ribs: Remove the membrane from the back of the ribs to help them cook evenly. You can also trim off any excess fat.
- Make a flavorful rub: A good rub will add flavor and moisture to the ribs. You can use a store-bought rub or make your own.
- Cook the ribs low and slow: The best way to cook ribs is to cook them low and slow. This will help them become tender and fall off the bone.
- Baste the ribs regularly: Basting the ribs with a mixture of apple cider vinegar, water, and brown sugar will help them stay moist and flavorful.
- Let the ribs rest before serving: Let the ribs rest for 10-15 minutes before serving. This will help the juices redistribute and make the ribs even more tender.
Conclusion:
Barbecue pork ribs are a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can make barbecue pork ribs that will impress your friends and family. So fire up your grill and get cooking!
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