Spareribs und 
BBQ Rezepte
Rezepte in der englischen Oorginalversion

Steamtrain-Indian-Arts 2000 ©

BBQ Oven Spareribs 

posted by BonBon 09-12-98 9:51 PM 
(Mrs. Al Hansen - Ottumwa Iowa) 

4 lb. spareribs 
3 cloves garlic, minced 
1/2 cup soy sauce 
1/2 cup honey 
1/2 cup Worchestershire sauce 
1 cup catsup 
2 Tbsp. mustard 
1/4 cup brown sugar 
2 Tbsp lemon juice 
1/2 onion, sliced 

Put ribs in shallow pan and bake 1 hour at 350 degrees. Pour off fat. Combine rest of ingredients and pour over ribs. Bake 1 hour longer at 300 degrees, basting frequently. 

Honey Baked Ribs

posted by SandyOH 04-09-100 2:01 PM 
Recipe By :Marge Tubbs, Raleigh, NC 

Serving Size : 6 Preparation Time :0:00 
Categories : Main Dishes 
Amount Measure Ingredient -- Preparation Method 
-------- ------------ -------------------------------- 
1 can beef consomme -- undiluted 
1/2 cup ketchup 
1/2 cup soy sauce 
1/2 cup honey 
4 garlic cloves -- minced 
4 pounds country style spareribs, -- cut into serving size pieces 

Combine the first 5 ingredients in a bowl. Pour half into a large resealable plastic bag or shallow glass container; add ribs. Cover and refrigerate overnight, turning once. Refrigerate remaining marinade. 

Remove ribs to a greased roasting pan; discard marinade. Cover and bake at 425 F. for 10 minutes. Reduce heat to 325 F. Cover and bake 30 minutes longer; drain. Pour reserved marinade over ribs. Bake uncovered, for 45 minutes or until meat is tender, basting frequently. 

KC-Style Baby Back Ribs

posted by SandyH 05-12-100 12:29 AM 

(Serves 8) 

4 Slabs Skinned Baby Back Ribs(1 1/2-2 lbs. each) 
1 cup Granulated Sugar 
1/4 cup Seasoned Salt (Lawry's is recommended) 
1/4 cup Garlic Salt 
1/4 cup Celery Salt 
1/4 cup Onion Salt 
1/2 cup Paprika 
3 Tbs. Chili Powder 
2 Tbs. Freshly Ground Black Pepper 
1/2 tsp. Cayenne Pepper 
1 Tbs. Lemon Pepper 
2 Tbs. Dried Sage 
1 tsp. Dried Mustard Powder 
1/2 tsp. Dried Thyme 

Prepare the dry rub by sifting together the sugar, seasoned salt, garlic, celery, and onion salts, paprika, chili powder, black, cayenne, and lemon peppers, sage, mustard, and thyme in a large glass mixing bowl. Store in an airtight container, preferably a glass jar, and utilize as a dry rub for this recipe and other barbecued meals, too. Remember, the "dry rub" mixture is not actually rubbed into the meat. You simply sprinkle it on the cut of meat you'll be preparing on the grill or in your smoker. 

Prepare your grill to maintain a temperature of 230 F to 250 F degrees while cooking the ribs. You may elect to utilize oak, hickory, or apple-flavored wood chips. If you do, remember to soak the bag of wood chips in a bucket of water next to your grill and add them as you grill the baby back ribs. This water-soaked method helps release the full essence of the smoky flavor from the wood chips in the steam and smoke created on your grill. 

Blot ribs with a paper towel to remove excess moisture, then sprinkle both sides of the ribs with the dry rub. Arrange slabs on the grill and prepare to cook the ribs for 4 to 6 hours, adding more coals as necessary to maintain the heat. 

Halfway through cooking, turn the ribs. The ribs are done when you can gently pull them apart with safely gloved hands. Transfer ribs to the cutting board and allow them to cool slightly before cutting and serving. 

Serve with warmed barbecue sauce on the side, or return the cut ribs to the grill and bathe them in your favorite barbecue sauce as you grill for about 10 minutes more, being sure to turn them once, then serve. 

You can reduce your grilling time by precooking or parboiling the baby back ribs. Either parboil them in a large stock pot until they are gray, or bake in a moderate 350-F degree oven until lightly browned. Apply dry rub as directed. 

You may also want to mix up and keep ready keep a light basting liquid of 1 cup water, 1/2 cup olive oil and 3 tablespoons dry rub (or use the recipe below), just in case the ribs start drying out on the grill. Total cooking time will be about 1 or 2 hours, depending on the thickness of the ribs. 

Spareribs are a little less pricey and may also be used with this recipe. Because they come from the underbelly of the pig, situated right next to the bacon, they don't contain as much meat as baby back ribs. Spareribs are also full of fat and small gristle bones, which end up making the meat juicier on the grill. You may substitute 2 slabs of skinned spareribs for each 3 to 4-lb. portion of baby back ribs, and prepare this recipe as directed. Grilling time varies if you elect not to parboil or precook the spareribs. Total grilling time runs about 6 to 8 hours. 

Kansas City Rib Sauce: 
1 cup ketchup 
1/4 cup water 
1/4 cup vinegar 
1/4 cup brown sugar 
3 tablespoons olive oil 
2 tablespoons paprika 
1 tablespoon chili powder 
2 cloves garlic, minced 
1-1/2 teaspoon cayenne 

Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes. 

Rib Baste: 

1/2 cup water 
1/2 cup vinegar 
3 tbl. Yellow mustard 
3 tbl. Olive oil 
1 tbl. Each of: chili powder, garlic powder 1 tsp. Cayenne 

Mix all ingredients together. 

Oven Barbecued Spareribs

posted by Imp 12-03-99 7:31 AM
Recipe By :Jo Anne Merrill

Serving Size : 6 Preparation Time :3:25
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds spareribs
2 tablespoons margarine
1/2 cup chopped onions
1 cup ketchup
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper

Cut spareribs into serving-size pieces. Brown in a heavy skillet. Place ribs in a foil-lined baking pan in a single layer.

Pour off any fat left in skillet, leaving the browned particles. Melt margarine and sauté onion until brown and limp. Add remaining ingredients along with 1 cup water. Stir to blend and simmer for 20 minutes.

Meanwhile, preheat oven to 275° F.

Pour mixture over ribs; cover pan tightly with foil. Bake in 275-degree oven for 3 hours.

- - - - - - - - - - - - - - - - - - -
Per serving: 636 Calories (kcal); 48g Total Fat; (68% calories from fat); 33g Protein; 17g Carbohydrate; 146mg Cholesterol; 1067mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1 Other Carbohydrates

NOTES : This recipe is a creation of Helen Jolly of Kenosha, Wisconsin. She says these ribs melt in your mouth. 

Ribs Oriental Style

Posted by Lorraine 05-18-99 8:14 

4 lbs. lean pork spareribs 
1/2 Cup hoisin sauce 
2 tbsp. rice vinegar 
1 tbsp. brown sugar 
1 tbsp. oyster sauce 
1/2 tsp. five-spice powder 
1 clove garlic minced 

Cut ribs into serving-sized pieces and place in Ziplock bag. 
Mix remaining ingredients and pour over ribs and refrigerate at least 4 hours to 24 hours, turning occasionally. 
Preheat oven to 400.
Transfer all contents to shallow foil-lined baking pan and roast uncovered for 10 minutes. 
Reduce heat to 350 and continue roasting 1 hour and 10 to 15 minutes or until tender, turning and basting occasionally. 

Serves 4-6 . 

Spareribs Swedish Style 

Schmitty posted 04-30-99 

2 racks spareribs about 2 pounds 
1/4 teaspoon pepper 
1 teaspoon granulated sugar 
1 tablespoon salt 
1 tablespoon crushed whole allspice 
1/4 cup butter or margarine 
1 tablespoon meat extract paste or 1 bouillon cube 
1 cup hot water

Cut ribs into 2 or 3 rib portions. Sprinkle with combines pepper, sugar, salt and allspice. 
Saute a few at a time in hot butter until browned on both sides. Be careful butter does not burn. Add paste or cube dissolved in water. 
Cook, covered, til tender, about 45 minutes. Can serve cold or at room temperature. 
For main dish serve hot with potatoes and gravy. 
8 smorgasbord servings, 4 main dish servings. 

Spareribs with Sweet and Sour Sauce

posted by Becky 07-02-100 3:28 PM 

2 lb. spare ribs, 1 1/2 to 2 inches long 
1 tbsp. rice wine 
1 tsp. ginger root juice 
1 tbsp. cooking oil 
4 medium green onions 
4 slices ginger root 
1/4 cup corn starch 
oil for frying 

3 tbsp. soy sauce 
2 tbsp. sugar 
1 tbsp. honey 
1 tbsp. rice wine 
2 tsp. vinegar 
1 tsp. oyster sauce 
2 tbsp. water 
1 tsp. sesame oil, add right before serving 

Wash and dry the spare ribs. Divide into individual pieces and trim fat. 
Place ribs in a bowl with the rice wine and ginger juice; mix well and let marinate 5 to 10 minutes. 
Coat each rib with cornstarch, then deep fry in hot oil until golden brown. 
Combine seasoning sauce ingredients and mix until thoroughly blended. 
Heat 1 tbsp. oil in a wok over high heat; stir fry the ginger and green onions for 2 to 3 seconds. Add ribs and then seasoning sauce. Reduce heat to medium and continue to stir fry until the sauce has all been absorbed. Discard the ginger root and onions, then add sesame oil and mix. Garnish with parsley (if desired) and serve. 

8 servings. 

May be used as a main dish or an appetizer. 

Sweet and Pungent Spareribs

posted by Becky 07-02-100 3:42 PM 

3 lbs. meaty pork spareribs, sawed in half across the bones 
1/4 cup dry sherry 
1/4 cup soy sauce 
1 tbsp. five spice powder 
1 tbsp. vinegar 
1/2 tsp. salt 
1/8 tsp. pepper 
1 beaten egg 
1/4 cup cornstarch 
1/4 cup flour 
cooking oil for deep fat frying 

Cut meat into 2 rib portions. Simmer, covered, in boiling water for 30 minutes; drain. Place in a shallow baking dish. 

Combine dry sherry, soy sauce, five spice powder, vinegar, salt and pepper. Pour over ribs and marinate at room temperature for 30 minutes, turning once. Drain, reserving marinade. 

Combine reserved marinade, egg, cornstarch and flour; beat until smooth. Dip ribs in batter then fry, a few at a time, in deep hot oil (365°) for 1 to 2 minutes or until golden brown. Drain on paper towels. Keep warm while cooking remaining ribs. 

Serve with sweet and pungent sauce. 4 to 5 servings. 

Sweet and Pungent Sauce 

1 small green pepper 
1 can (8 1/4 oz.) pineapple chunks 
2 tbsp. brown sugar 
4 tsp. cornstarch 
1/8 tsp. salt 
1 can (8 oz.) tomatoes, cut up 
1/4 cup finely chopped onion 
1 tbsp. vinegar 
1 tbsp. soy sauce 

Cut green pepper into 1 inch squares. Drain pineapple, reserving 1/3 c syrup. 
Combine syrup with brown sugar, corn starch, and salt. Stir in undrained tomatoes, onion, viengar, and soy sauce. 
Cook and stir until bubbly. Stir in pineapple chunks and green pepper. Heat through. Makes 2 1/2 cups. 
Suggestion: use crushed pineapple and chopped green pepper when serving with wontons and egg rolls. 

Tony Roma's World Famous Ribs

posted by BarbaraD 05-13-100 3:56 PM 

4 lbs. baby back or spareribs 
Barbecue sauce for coating (recipe follows) 

Preheat oven to 300 degrees Cut ribs into serving size (4 to 6 ribs per rack). Cut pieces of foil about 6 in. longer than ribs. 
Coat ribs front and back with sauce and place each section on piece of foil and wrap tightly. 
Put ribs in oven seam side up and bake approx. 2 to 2 1/2 hrs. This long cooking time will ensure that meat will be very tender. Toward end of cooking time, prepare grill. Remove ribs from foil and smother with additional sauce. Saving some for later. 
Grill ribs on hot barbecue for 2 to 4 minutes each side or until you see several spots of charred sauce. Watch for flames and do not burn. 

Serve piping hot with additional sauce. 

Barbecue Sauce:
1 cup ketchup 
1 cup vinegar 
1/2 cup dark corn syrup 
2 tsp. sugar 
1/2 tsp. salt 
1/4 tsp. garlic and onion powder 
1/4 tsp. Tabasco pepper sauce 
4 lbs. baby back pork ribs 

Combine all ingredients except ribs and cook on high heat, whisking till smooth. 
When mix. comes to boil, reduce heat and simmer uncovered about 30 to 45 min. When mix. thickens, remove from heat. If you want a thicker sauce, continue cooking. If too thick, thin with vinegar. 
Use cooking technique for ribs as listed above. 

Tip: If you can marinate the ribs for a few hours or overnight, they are even more flavorful. Simply make up the foil packets and refrigerate. The next day, pop them into the oven. 

Zesty Barbecued Ribs and Spicy Roasted Potatoes

posted by RisaG 06-09-100 6:49 PM
Recipe By : RisaG 

Serving Size : 2 Preparation Time :0:00 
Categories : Bakeryshoppe Bbq & Grilling Meats 
Amount Measure Ingredient -- Preparation Method 
-------- ------------ -------------------------------- 
2 lb. Spareribs 
1/4 cup water 
spice rub -- of your choice 
bbq sauce -- of your choice 

2 russet potatoes 
1 tbsp. Tony Cachere's Creole Seasoning 
1 tbsp. olive oil 

Microwave Pre-Cook: Place 1 1/2 lbs. of ribs in 12 x 7-inch shallow baking dish. Add 1/4 cup water. Cover with vented plastic wrap. Microwave on full power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7 minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes longer. Repeat with remaining ribs. Proceed as above. 

Potatoes: Wash potatoes. Cut into small pieces. Place potatoes in baking dish. Sprinkle with seasoning mix. Sprinkle with olive oil. Toss potatoes to make sure they are covered with oil and seasoning. Preheat oven to 375°F. Roast for 1/2 hour. About half way, toss the potatoes. 

In the 10 minutes of roasting, preheat GF Grill. When hot, place 5 ribs on grill. After 2 minutes, baste with bbq sauce. About 4 minutes or so, turn over (if you like to turn things over on the GF). If you don't, let them cook for another few minutes (about 7 minutes altogether). Test with internal thermometer. Should be around 150°F-160°F. When they hit that temp, remove them. 

Baste every two minutes or so (that is why it is better to turn them over every minute or two). When done, remove to platter. 

Serve with all the fixin's (potato salad or cole slaw, more sauce, corn on the cob