Best 3 Naked Ribs Recipes
Indulge in the delectable world of tender and succulent ribs with our curated collection of naked ribs recipes. These culinary masterpieces elevate the art of rib-cooking to new heights, showcasing the natural flavors of the meat and enhancing them with a symphony of spices and sauces. From classic barbecue ribs slathered in tangy sauce to Asian-inspired ribs infused with aromatic herbs and spices, our recipes cater to every palate and preference. Whether you're a seasoned grill master or a novice cook looking to impress, these naked ribs will undoubtedly become a staple in your culinary repertoire.
Let's cook with our recipes!
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.
MY OUTSTANDING NAKED RIBS
Being an apartment dweller makes it hard for me to fire up a grill unless the landlord allows it. I'm past the age for hauling grills, charcoal, and coolers of meat to the park. These ribs will break your heart, and make you say , "sauce ....for what"?
Provided by iris mccall
Categories Ribs
Time 11h
Number Of Ingredients 14
Steps:
- 1. Heat your oven to 300 degrees. Combine all dry ingredients and if possible mix in a spicegrinder. Put into a container with a shaker top. Mix apple juice and devil's spit in spray bottle aside. Clean ribs and remove the silver off the back. (Silver is tendon and will not break down, no matter how long you cook it). Remove most of the fat. Leave a little to drip down and self baste your meat.
- 2. Get a heavy roaster and unfurl saran wrap inside, not completely. Move to side. Season ribs front and back, two at a time and don't be shy about it. Set inside Saran wrap and spray with apple juice/ mixture. Each time season, spray, stack, until they all sit atop each other. Wrap good, I can't say how many sq. ft you will use but I can say wrap continously 6-7 times.
- 3. Get Heavy duty foil, and wrap around ribs just like Saran wrap, 6-7 times. Remeber to wrap with the dull side out. This draws the heat in. You can place them on a heavy sheet pan or leave in the roaster. Cook at 300 degrees the1st 3 hours and 225 degrees for the remaining 5. Remove from oven and let sit 30-40 minutes so juices redistribute through the meat.
- 4. You can flip them half way through, but it,s not necessary. They won,t be overcooked just put them in the oven and leave them alone. YOU WILL LOVE THESE RIBS!!!
NAKED RIBS
Steps:
- 1. 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. 2. 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. 3. Sprinkle both sides of the ribs with the dry rub mixture, using about 1 to 1 1/2 tablespoons per side. Rub to distribute evenly, and then seal tightly in plastic wrap. Refrigerate 1 hour to overnight. 4. 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. 5. 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. 6. 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:
- Choose the best ribs: Look for ribs that are meaty and have good marbling. Avoid ribs that are thin or have a lot of bone.
- Prepare the ribs properly: Remove the membrane from the back of the ribs and trim any excess fat.
- Use a good rub: A good rub will help to flavor the ribs and create a nice crust. There are many different rubs available, so experiment to find one that you like.
- Cook the ribs slowly and low: Ribs need to be cooked slowly and low in order to become tender. The ideal cooking temperature is between 225 and 250 degrees Fahrenheit.
- Don't overcook the ribs: Ribs are done when they are tender and fall off the bone. Overcooking will make them dry and tough.
- Let the ribs rest before serving: Let the ribs rest for a few minutes before serving. This will help the juices to redistribute and make the ribs even more tender.
Conclusion:
Naked ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can make sure that your ribs turn out perfect every time. So fire up your grill or smoker and get started on your next batch of naked ribs today!
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