Best 4 The Best Ribs Recipes

THE BEST BBQ RIBS

Steps:

• Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire.
• Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. In a gas grill, preheat on High, then adjust to Low.
• Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside.
• Add more charcoal to the fire and let burn until medium-hot. You should be able to hold your hand at grill level for about 3 seconds. Sprinkle the drained chips over the coals. In a gas grill: keep the heat on Low. Place the drained chips in the metal chip box. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source.
• Lightly oil the cooking grate. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes.
• Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.
• Mix all the ingredients together in a bowl or a jar. Use immediately or cover and store in a cool, dry place for up to three months.
• Yield: 1/3 cup

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

THE BEST RIBS

Steps:

• Combine all dry spices ingredients in a small bowl.
• Dry rub the ribs and refrigerate 8 hours or overnight, covered with plastic wrap.
• Stir together all Basting Sauce ingredients; cover and let stand 8 hours.
• Remove bay leaf.
• (Sauce is intended for basting ribs only). BRING all Sweet Sauce ingredients to a boil in a Dutch oven.
• Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.
• Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty (for gas grill, light only one side). Place food rack on grill.
• Arrange ribs over unlit side.
• GRILL ribs, covered with grill lid, over medium heat (300-350°F) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally.
• Brush ribs with Sweet Sauce the last 30 minutes.
• If using the western style ribs you cook the same way except for 4 to 4 1/2 hours.

THE BEST BABY BACK RIBS

Steps:

• If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.