Time 3h30m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones. Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches. Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder. Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.
Time 40m Yield 1-1/2 cups. Number Of Ingredients 11 Steps:
Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.
Time 1h35m Yield 10 servings Number Of Ingredients 4 Steps:
Preheat greased grill to low heat. Mix barbecue sauce, hot pepper sauce and garlic powder. Reserve 1/2 cup of the barbecue sauce mixture for serving with cooked ribs. Place ribs, bone sides down, on grate of grill. Cook, uncovered, 1 hour, turning over after 30 minutes. Brush with the some of the remaining barbecue sauce mixture; continue grilling 30 minutes or until ribs are cooked through, turning and brushing with the remaining barbecue sauce mixture every 10 minutes. Serve with the reserved 1/2 cup barbecue sauce mixture.
Time 4h15m Yield 3 servings. Number Of Ingredients 11 Steps:
Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.
Time 1h Yield 5 serving(s) Number Of Ingredients 8 Steps:
Cut the ribs into smaller segments, then simmer for one hour until tender. Combine the sauce ingredients in a saucpan and bring them to a boil. Reduce heat and simmer for 30 min’s. Place meat side down in roast pan, brush with the sauce. Bake uncovered for 30 mins at 325. Turn the ribs over and brush again with the sauce, return to oven for another 20 min’s. Brush more sauce on the ribs, return to the oven for another 10 min’s. If you like darker ribs, turn on the broiler for a few minutes when they are almost done, and watch closely while they darken.
Time 3h25m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
For the ribs: Preheat the oven to 275 degrees F. Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet. In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside. Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm. For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes. Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don’t have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.
Time 2h55m Yield 8 Number Of Ingredients 5 Steps:
Preheat grill for medium-high heat. Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11x16 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce. Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.
Time 40m Yield 8 servings Number Of Ingredients 6 Steps:
Cut ribs into 2-rib sections; place in Dutch oven or stockpot. Add enough water to completely cover ribs. Stir in remaining ingredients except barbecue sauce; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Drain. Heat grill to medium heat. Grill ribs 10 min. or until done, turning occasionally and brushing generously with barbecue sauce.
Time 2h30m Yield Makes 3 cups Number Of Ingredients 11 Steps:
Heat oil in a medium saucepan over medium-high heat. Cook onion, garlic, salt, and pepper until onion is translucent, about 5 minutes. Stir in chili powder, and cook until fragrant, about 1 minute. Add tomatoes, 3/4 cup water, the sugar, and ketchup. Bring to a boil. Reduce heat, and simmer, partially covered and stirring occasionally, for 1 1/2 hours. Add more water as needed to avoid scorching. Let cool slightly. Working in batches, puree sauce in a blender. Stir in vinegar; season with salt and pepper. Let cool.
Time 45m Yield 4 servings Number Of Ingredients 24 Steps:
Make the dry rub: In a medium bowl, combine the brown sugar, cumin, garlic powder, onion powder, ginger, mustard powder, salt, chili powder, paprika, and red pepper flakes. Mix well with a fork. Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat. Add the apple cider vinegar and water to the basin of the Instant Pot. Place the rack insert in the bottom and set the ribs on the rack on their side, spiraling around the inside of the pot. Close the lid to the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 28 minutes. Allow natural release for 5 minutes, then set to venting to release the remaining pressure. While the ribs are cooking, make the barbecue sauce: In a medium bowl, combine the mustard, cayenne, salt, pepper, honey, ginger, garlic, ketchup, Worcestershire sauce, and apple cider vinegar and mix well. When the ribs have about 10 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil. Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce. Broil the ribs for 2-4 minutes, until the sauce begins to caramelize. Remove the ribs from the oven and brush with another coat of sauce. Slice into individual ribs and serve immediately with the remaining barbecue sauce alongside. Enjoy!
