Best 5 Wonderful Smoky Bbq Ribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Smoky BBQ Ribs: A Journey of Sweet, Savory, and Smoky Flavors**

Indulge in a culinary adventure with our smoky BBQ ribs, a symphony of flavors that will tantalize your taste buds. These pork ribs are lovingly rubbed with a blend of aromatic spices, creating a savory crust that seals in the tender and juicy meat within. The ribs are then slow-cooked to perfection, basted with a luscious BBQ sauce that infuses them with a smoky, tangy, and slightly sweet flavor. The result is a fall-off-the-bone masterpiece, perfect for backyard barbecues, family gatherings, or a cozy night in. This article provides three irresistible recipes for smoky BBQ ribs, each with its unique twist to satisfy every palate. From a classic BBQ sauce to a spicy chipotle glaze, these recipes guarantee an explosion of flavors that will leave you craving for more.

Here are our top 5 tried and tested recipes!

CLASSIC BARBECUE PORK RIBS WITH SMOKY BACON BARBECUE SAUCE



Classic Barbecue Pork Ribs with Smoky Bacon Barbecue Sauce image

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

For the ribs:
5 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt, preferably Diamond Crystal
1 tablespoon packed dark brown sugar
1 tablespoon smoked paprika, preferably Pimentón de la Vera*
2 teaspoons ancho or New Mexican chile powder
2 teaspoons freshly ground black pepper
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon dry mustard, preferably Colman's
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper (optional)
2 slabs St. Louis-style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)
For the barbecue sauce:
6 ounces bacon, diced
2 medium onions, finely chopped
5 cloves garlic, minced
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 tablespoons smoked paprika, preferably Pimentón de la Vera*
1 tablespoon ancho or New Mexican chile powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1 cup brewed coffee
2 tablespoons packed dark brown sugar
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar, plus more to taste
1 cup ketchup
Few dashes hot sauce, such as Tabasco, plus more to taste
3 fresh or 2 dried bay leaves
Kosher salt
*Smoked paprika is available at most supermarkets. Pimentón de la Vera is a sweet red chile grown in the La Vera valley of western Spain, and slowly smoke-dried before being ground into a powder. It's available at specialty food stores and online at LaTienda.com. Hungarian smoked paprika is a good substitute.
Equipment: Large, rimmed baking sheet; flat metal cooling rack

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.

STAN'S SMOKY RIBS



Stan's Smoky Ribs image

You can't stop eating these tender, saucy ribs. When folks smell them cooking, they come running.-Stanley Pichon, Slidell, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 10

3 pounds bone-in country-style pork ribs
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup molasses
1/4 cup spicy brown mustard
2 tablespoons Worcestershire sauce
1 tablespoon Liquid Smoke, optional
1/8 teaspoon cayenne pepper

Steps:

  • Place ribs in a 5-qt. Dutch oven; cover with water. Add garlic salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour. , Meanwhile, combine the remaining ingredients; set aside. Drain ribs. Grill, uncovered, over medium heat for 30-60 minutes or until meat is tender, turning and basting several times with sauce. Serve remaining sauce with ribs.

Nutrition Facts : Calories 922 calories, Fat 48g fat (18g saturated fat), Cholesterol 191mg cholesterol, Sodium 1390mg sodium, Carbohydrate 73g carbohydrate (58g sugars, Fiber 1g fiber), Protein 47g protein.

SMOKY SAUCE FOR RIBS



Smoky Sauce for Ribs image

This recipe is dedicated to Chef Bethany, whose "Slow cooked BBQ Ribs" (recipe ID #16705) are out of this world. She recommends using KC Masterpiece BBQ sauce, but I can't use it because of the high sodium content. So I used this sauce instead.

Provided by Millereg

Categories     Sauces

Time 41m

Yield 20 ounces, approximately, 6-8 serving(s)

Number Of Ingredients 9

1 cup no-salt-added ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1 1/2 teaspoons liquid smoke
1/2 teaspoon salt substitute
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Whisk all of the ingredients together until smooth.
  • Boil the sauce very briefly and then simmer for half to three quarters of an hour until it has thickened.
  • Use on pork spareribs or in any of your barbecued meat recipes.
  • Store refrigerated – will last for a few weeks.

Nutrition Facts : Calories 158.3, Fat 0.1, Sodium 21.8, Carbohydrate 39, Fiber 0.2, Sugar 34.7, Protein 0.8

SWEET-AND-SMOKY BABY BACK RIBS WITH BOURBON BARBECUE SAUCE



Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce image

Provided by Steve Raichlen

Categories     Beer     Bourbon     Pork     Marinate     Backyard BBQ     Pork Rib     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

6 baby back pork rib racks
1 cup bourbon
3 tablespoons coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 teaspoon ground cumin
2 cups hickory wood chips
2 cups beer
Bourbon Barbecue Sauce

Steps:

  • Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
  • Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
  • Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. Remove upper rack from barbecue. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
  • Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
  • Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
  • After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
  • When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
  • Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.

WONDERFUL SMOKY BBQ RIBS



Wonderful Smoky BBQ Ribs image

Make and share this Wonderful Smoky BBQ Ribs recipe from Food.com.

Provided by Darlene Summers

Categories     Meat

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs country-style pork ribs
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup catsup
1/2 cup packed brown sugar
1/2 cup molasses
1/4 cup spicy brown mustard
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1/8 teaspoon cayenne pepper

Steps:

  • Place ribs in a 5-quart Dutch oven; cover with water (barely).
  • Add garlic salt and pepper.
  • Bring to a boil over medium heat.
  • Reduce heat and cover.
  • Simmer for 1 hour.
  • Meanwhile, combine remaining ingredients; set aside.
  • Drain ribs.
  • Put in baking dish UNCOVERED.
  • Bake at 425°F, basting with sauce often till ribs are nicely glazed, about 25 to 30 minutes.

Nutrition Facts : Calories 948.2, Fat 41.2, SaturatedFat 8.2, Cholesterol 252.2, Sodium 1166.6, Carbohydrate 76.5, Fiber 0.8, Sugar 64.7, Protein 67.8

Tips:

  • Choose the right ribs: For the best results, use baby back ribs or spare ribs.
  • Prepare the ribs: Remove the membrane from the back of the ribs and trim off any excess fat.
  • Make a flavorful rub: Combine a blend of spices, herbs, and brown sugar to create a delicious rub for the ribs.
  • Smoke the ribs: Smoke the ribs at a low temperature (225-250°F) for several hours, or until they are tender and fall off the bone.
  • Baste the ribs: During the smoking process, baste the ribs with a mixture of barbecue sauce, apple cider vinegar, and honey to keep them moist and flavorful.
  • Let the ribs rest: After the ribs are cooked, let them rest for a few minutes before serving to allow the juices to redistribute.

Conclusion:

Smoky BBQ ribs are a delicious and satisfying dish that is perfect for any occasion. By following these tips, you can create fall-off-the-bone ribs that will impress your friends and family. Whether you prefer baby back ribs or spare ribs, there is a recipe in this article that will suit your taste. So fire up your smoker and get ready to enjoy some amazing BBQ ribs!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #beef     #easy     #picnic     #dietary     #meat     #beef-ribs     #to-go     #4-hours-or-less

Related Topics