Time 1h5m Yield 8 , 6-8 serving(s) Number Of Ingredients 10 Steps:
Wisk together the Brown Sugar, Pepper, Garlic Powder, Onion Powder, Water, Worcesteshire Sauce and Soy Sauce. Then wisk in the Mustard. Reserve 1/4 cup of the marinade. Trim the pork ribs and place in a sealable plastic bag in a large bowl. Pour in the marinade remove the excess air and seal the bag. Let the ribs marinade at room temerature for 30 minutes. Heat up the grill and clean the grates. Mix the reserve marinade with the barbecue sauce. Remove the meat from the marinade and discard the remaining marinade. Brush the meat with the marinade & Barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes. When meat temp reaches 155° remove from grill and enjoy.
Time 3h15m Yield 6 Number Of Ingredients 9 Steps:
Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely. Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once. Preheat grill for medium-low heat and lightly oil the grate. Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.
Time 3h15m Yield 5 Number Of Ingredients 4 Steps:
Preheat oven to 250 degrees F (120 degrees C). In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.
Time 6h15m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F. Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown’s Rib Rub. Place the ribs on the unlit side of the grill. Close the lid and cook until beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the lid and cook for 3 more hours. Wrap the ribs tightly with aluminum foil and cook until the ribs begin to become tender, 1 more hour. Unwrap the ribs and cook until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you’d like during last hour of cooking.) Remove the ribs from the grill. Let stand for 5 minutes, then slice and serve. Stir together the garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seeds, chili powder and cumin in a medium bowl. Store in an airtight container for up to 1 month.
Time 2h20m Yield 4 servings. Number Of Ingredients 6 Steps:
Place the ribs in an ungreased 13-in. x 9-in. baking pan. Cover with foil. Bake at 325° for 1-1/2 hours or until just tender; drain. Combine remaining ingredients; spoon over ribs. , Bake, uncovered, 45 minutes longer, basting occasionally. Cut into serving-size pieces.
Time 1h40m Yield 4 servings. Number Of Ingredients 14 Steps:
Combine the first four ingredients; rub over ribs. For sauce, combine the remaining ingredients; set aside. , Grill ribs, covered, over indirect heat and medium-low coals for 1 hour, turning occasionally. Add 10 briquettes to coals. Grill 30 minutes longer, basting both sides several times with sauce or until meat is tender.
More about “western style grilled spareribs recipes”
Time 2h15m Yield 4-5 serving(s) Number Of Ingredients 8 Steps:
Cut spareribs into two-rib sections. Combine remaining ingredients and brush outside curve of spareribs with sauce. Arrange in single layer, sauce side down, in a shallow baking pan. Brush top of the ribs with sauce. Cover with aluminum foil and bake at 375F for 45 minutes. Remove foil and poru off any excess fat. Brush with sauce. Continue baking, uncovered about an hour longer, or until ribs are tender, brushing about 4 times with remaining sauce.
