Best 2 Blue Ribbon Barbecue Ribs Recipes
Indulge in the tantalizing world of barbecue with our collection of Blue Ribbon Barbecue Rib recipes. These succulent ribs are slow-cooked to perfection, basted in a symphony of flavors, and guaranteed to steal the show at your next backyard gathering or special occasion. Whether you prefer a classic dry rub or a finger-licking sauce, our recipes cater to every palate. Discover the secrets to fall-off-the-bone tenderness and impress your guests with ribs that will leave them craving for more. From traditional Southern-style to Korean-inspired, our diverse selection of recipes ensures an unforgettable barbecue experience. So, fire up your grill or smoker and embark on a culinary journey that will redefine your barbecue game.
Here are our top 2 tried and tested recipes!
BLUE RIBBON BARBECUE RIBS
The best part about this recipe is that there is no pre-broiling or browning required, and they still taste great! Use any kind of ribs that your heart desires.
Provided by Munchkin Mama
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except for ribs in a small saucepan; bring to a boil.
- Place ribs in a greased 13 x 9 baking pan; pour sauce over ribs.
- Bake in a 375 degree oven for 1 1/2 hours or until done.
Nutrition Facts : Calories 737.6, Fat 53.8, SaturatedFat 20.3, Cholesterol 176.9, Sodium 719.1, Carbohydrate 22.7, Fiber 0.8, Sugar 18.7, Protein 40
BLUE RIBBON BARBECUE RIBS
these ribs are called blue ribbon because the wrapping technique and the addition of the sugar, honey and Apple juice have won many a blue ribbon on the barbecue cookoff circuit. Wrapping ribs in foil gets them tender, but it also keeps the ribs from getting dry and it hurries the cooking time a little. The sugar, honey, and...
Provided by Lynnda Cloutier
Categories Ribs
Number Of Ingredients 7
Steps:
- 1. at least a half hour and up to four hours before you plan to cook the ribs, peeled and membrane off the back of the ribs and trim any excess of fat. In a small bowl, mix the rib rub and sugar. Season the ribs liberally on both sides with the rib mixture. Refrigerate.
- 2. Prepare the grill for cooking over indirect heat at 300° using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty side up. Cook for one hour. Flip and cook for another 30 minutes. Flip again and cook until they are nicely caramelized and Golden Brown, about another 30 minutes but may vary depending on your grill. Transfer to a platter.
- 3. Lay out two big double layered sheets of heavy duty aluminum foil, each long enough to wrap whole slab of the ribs. Transfer the ribs to the foil, meaty side up. Drizzle half of the honey on each side. Dust each slab with cayenne pepper. Fold the foil up around the ribs into a packet. Before sealing add half of the Apple juice to the bottom of each packet. Seal the packets bubbly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to one hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender.
- 4. Transfer the foil packets to a platter. Raise the temperature of the grill to 400°. Remove the ribs from the foil and return to the cooking grate. Divide the barbecue sauce equally between two bowls, one for brushing on the ribs as they grill and one for serving at the table. Brush the ribs with the sauce and flip. Brush the other side and cook for five minutes. Flip again, brush, and cook for five minutes. Discard the sauce that you've been brushing with. Remove the ribs to a platter. Serve one half slab to each guest with a second bowl of sauce on the side. Serves four.
- 5. rib rub number 99: 3/4 cup sugar in the raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice mix all ingredients well and store in an airtight container. Makes about 1 1/2 cups
Tips:
- Choose the right ribs: Look for meaty pork ribs, such as St. Louis-style or baby back ribs.
- Prepare the ribs: Remove the membrane from the back of the ribs and trim any excess fat.
- Make a flavorful rub: Combine spices, herbs, and brown sugar to create a rub that will enhance the flavor of the ribs.
- Cook the ribs low and slow: The best way to achieve tender, fall-off-the-bone ribs is to cook them at a low temperature for an extended period of time.
- Use a smoker or grill: Smoking or grilling the ribs imparts a delicious smoky flavor.
- Baste or spray the ribs: During the cooking process, baste or spray the ribs with a liquid, such as apple juice or barbecue sauce, to keep them moist and flavorful.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving to allow the juices to redistribute.
Conclusion:
Creating delicious and tender barbecue ribs is an art that requires patience and attention to detail. By following the tips and techniques outlined in this article, you can master the art of making mouthwatering ribs that will impress your friends and family. Remember to choose high-quality ribs, prepare them properly, season them generously, cook them low and slow, and let them rest before serving. With a little practice, you'll be a barbecue ribs master in no time!
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