Best 3 My Outstanding Naked Ribs Recipes
**Naked Ribs: A Succulent, Flavorful Barbecue Delight**
Indulge in the delectable world of naked ribs, a tantalizing barbecue classic that showcases the true essence of tender meat and smoky flavors. These finger-licking ribs are stripped of their protective layer of skin, allowing the marinade or rub to penetrate deeply, resulting in a juicy, fall-off-the-bone experience. Embrace the simplicity of naked ribs and let the natural taste of the meat shine through, complemented by a symphony of spices and seasonings. Whether you prefer a sweet and tangy glaze or a robust dry rub, these recipes will guide you towards creating a masterpiece that will leave your taste buds craving more. Get ready to impress your family and friends with this crowd-pleasing dish that embodies the spirit of backyard barbecues and summertime gatherings.
**Recipe Variations:**
1. **Classic Naked Ribs:** Experience the timeless flavors of naked ribs with this traditional recipe. A simple marinade of garlic, paprika, and Worcestershire sauce enhances the natural taste of the ribs, while a dry rub of brown sugar, chili powder, and cumin adds a touch of sweetness and smokiness.
2. **Honey Garlic Naked Ribs:** Elevate your naked ribs with a sweet and sticky glaze made from honey, garlic, and soy sauce. This glaze caramelizes on the ribs during cooking, creating a luscious and flavorful coating that will have you coming back for more.
3. **Spicy Naked Ribs:** For those who love a kick of heat, this recipe delivers with a blend of cayenne pepper, chili powder, and chipotle powder. The dry rub packs a punch, while the smoky flavor of the ribs balances out the spiciness.
4. **Smoked Naked Ribs:** Take your naked ribs to the next level by smoking them. The low and slow cooking method infuses the ribs with a deep, smoky flavor that is simply irresistible. Pair them with a tangy barbecue sauce for a truly unforgettable experience.
5. **Grilled Naked Ribs:** If you don't have a smoker, no worries! You can still enjoy delicious naked ribs by grilling them. Simply marinate the ribs in your favorite marinade or rub, then grill them over medium heat until tender and slightly charred.
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
FOOLPROOF RIBS WITH BARBECUE SAUCE
Provided by Ina Garten
Time 3h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the BC Barbecue Sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned.
- Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
NAKED RIBS
Stashing for when not quite so wet & next time I spy a great pork rib sale hopefully at Piggly-Wiggly. From Food & Drink Weekly, developed by Food editor Russ Parsons. From the article listing the Top Picks of 2008 for Food & Drink Weekly: "You don't need a smoker to make them, a good old-fashioned kettle grill will work fine. The trick is concentrating the heat along one side of the grill, so that the ribs can slowly smoke on the cool side. Note also that the dry rub spicing mixture makes enough to repeat this recipe three or four times -- in other words, about a week's worth." Marinating time 1 hour (not enough) to overnight (way more better) not included in prep/cooking times
Provided by Busters friend
Categories Very Low Carbs
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a jar, combine the chile, salt, sugar, garlic powder, onion powder, pepper, cumin and coriander, crushing any chunks of brown sugar. Cover tightly and shake well to combine thoroughly.
- Trim the ribs, cutting away any excess fat pieces and loose ends without bones. Lay the ribs flat with the bony underside facing up. If you prefer, remove the flap of meat that covers part of one side. Use a small knife or skewer to poke through the thin, tough membrane that covers the rib bones, lifting a corner of it. Use a clean kitchen cloth to get a good grip and gently but firmly pull the membrane away from the ribs. It will come up in sheets; you may have to repeat the process a couple of times to get it all.
- Sprinkle both sides of the ribs with the dry rub mixture, using about 1 to 1 1/2 Tbsps. per side. Rub to distribute evenly, and then seal tightly in plastic wrap. Refrigerate 1 hour to overnight.
- Soak 3 cups of hickory chips in enough water to cover generously. Start the coals in a chimney and when they are lightly coated with gray ash, about 20 minutes, empty them into the grill, arranging them in a gentle slope against one side.
- When those coals have cooled slightly, about 20 minutes, add two-thirds of the wood chips, replace the grill rack and brush it with oil. Arrange the rib rack well away from the heat and cover tightly so that the lid's vent holes are over the ribs, opposite the flame. Smoke, turning every 30 minutes or so, until the meat begins to pull away from the rib tips and is so tender that a center bone can almost be pulled loose, 1 1/2 to 2 hours. After about an hour, you'll need to replenish the smoke, adding the remaining wood chips on top of the coals.
- Remove the racks from the fire and wrap them tightly in aluminum foil. Set aside for 30 minutes to 1 hour to rest. Serve at room temperature, or reheat briefly on the grill, off the fire, before serving.
Tips:
- To achieve the best flavor, select high-quality pork ribs. Look for ribs that are meaty and have good marbling.
- Before cooking, remove the tough membrane from the back of the ribs. This will help the ribs cook evenly and become more tender.
- Use a flavorful rub to coat the ribs. The rub should contain a blend of spices and herbs, such as garlic powder, onion powder, paprika, and cumin.
- Cook the ribs low and slow. This will allow the collagen in the ribs to break down and make them fall-off-the-bone tender.
- Baste the ribs occasionally with a mixture of your favorite barbecue sauce and apple cider vinegar. This will help keep the ribs moist and flavorful.
- Let the ribs rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Naked ribs are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a backyard barbecue, a potluck, or a casual weeknight meal. With a little planning and preparation, you can easily make naked ribs at home that will impress your friends and family. So fire up your grill and get started!
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