Spareribs undBBQ Rezepte
Steamtrain-Indian-Arts 2000 ©
|posted by BonBon 09-12-98 9:51 PM
(Mrs. Al Hansen - Ottumwa Iowa)
4 lb. spareribs
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.
|posted by SandyOH 04-09-100 2:01 PM
Recipe By :Marge Tubbs, Raleigh, NC
Serving Size : 6 Preparation Time :0:00
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.
|posted by SandyH 05-12-100 12:29 AM
4 Slabs Skinned Baby Back Ribs(1 1/2-2 lbs. each)
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:
Heat oil in a saucepan. Add garlic and sauté until brown. Add
remaining ingredients and reduce heat. Simmer for 15 minutes.
1/2 cup water
Mix all ingredients together.
posted by Imp 12-03-99 7:31 AM
Recipe By :Jo Anne Merrill
Serving Size : 6 Preparation Time :3:25
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.
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NOTES : This recipe is a creation of Helen Jolly of Kenosha, Wisconsin. She says these ribs melt in your mouth.
|Posted by Lorraine 05-18-99 8:14
4 lbs. lean pork spareribs
Cut ribs into serving-sized pieces and place in Ziplock bag.
Serves 4-6 .
|Schmitty posted 04-30-99
2 racks spareribs about 2 pounds
Cut ribs into 2 or 3 rib portions. Sprinkle with combines pepper, sugar,
salt and allspice.
|posted by Becky 07-02-100 3:28 PM
2 lb. spare ribs, 1 1/2 to 2 inches long
Wash and dry the spare ribs. Divide into individual pieces and trim
May be used as a main dish or an appetizer.
|posted by Becky 07-02-100 3:42 PM
3 lbs. meaty pork spareribs, sawed in half across the bones
Cut meat into 2 rib portions. Simmer, covered, in boiling water for 30 minutes; drain. Place in a shallow baking dish.
Serve with sweet and pungent sauce. 4 to 5 servings.
Sweet and Pungent Sauce
1 small green pepper
Cut green pepper into 1 inch squares. Drain pineapple, reserving 1/3
|posted by BarbaraD 05-13-100 3:56 PM
4 lbs. baby back or spareribs
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.
Serve piping hot with additional sauce.
Combine all ingredients except ribs and cook on high heat, whisking
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.
|posted by RisaG 06-09-100 6:49 PM
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
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