All of you rib lovers...Whether you basted, marinated, grilled, or oven-cooked your ribs, do rave about your efforts to your guests. Brag like there's no tomorrow! Next time you decide to prepare them, you will likely have the entire rack to yourself.
After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too.
I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does.
I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor.
Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.
This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-
This is the way I always prepare my BBQ ribs. They result in fall off the bone tender ribs, and they are always a hit. The spices listed are what I submitted for this recipe, however I probably never use the same thing twice. Play around with those ingredients you enjoy the most. Prep time includes marinating time.
When Damon's Restaurant left our area, I had to re-create their delectable, sweet, hickory-flavored ribs because we all loved them so much. These tender, juicy, melt-in-your-mouth ribs live up to their name and are my family's #1 favorite. Although this recipe takes a while to prepare, the steps are easy, and the results are well-worth the trouble. The sauce recipe came from my cookbook, "True Southern Family Recipes". It can be prepared ahead and refrigerated indefinitely.
This is the recipe my Mom concocted years ago for barbecued ribs. This is the only recipe we ever used! It is different in that you add preserves to the sauce to give it a sweet taste. Watch out! It can become habit forming! The amount of preserves used would be determined by the amount of sauce made. For the recipe listed I would use enough preserves to make the sauce thick, probably about 1/2 to 3/4 of a small jar. You can use apricot or peach, whichever you have on hand or prefer. One tip for grilling: The sugar in the preserves tends to burn on the grill quickly. To avoid a real clean-up mess, use the sauce at the end of the grilling. When using this recipe for Pulled Pork, omit preserves -- This will give you the perfect sauce for Pulled Pork!
This recipe is quite simple and the results are incredible. I usually double the rub recipe and store it in a jar for next time. If you've never tried ribs before, try this recipe. This recipe can be made on the grill or in the oven.
This is the only way to make ribs when its rainy, snowy, or too cold to grill outside. The sauce recipe delivers a sweet-sour tang with a little bite from the vinegar. The sweet barbecue aroma fills the house. The ribs always turn out "fallin' off the bone" tender. Do not be afraid of the amount of ingredients in this recipe. The BBQ sauce can be used on anything. For an easier time, use a commercial sauce.
After some reviews I have read, I need to revise my recipe. I believe this was my first time posting. Boiling or simmering the 1 1/2 cup water sauce helps to draw flavor by allowing it to thicken or cook off the liquid leaving a condensed sauce. This needs to be done first to make a thicker sauce.
This came from a newspaper, and although I prefer beef ribs to pork, this is a very tasty somewhat spicy rib recipe (if you choose it to be). I hope you enjoy. The soy sauce and ketchup have enough salt, so you may or may not want to add any salt, depending on your tastes. Great served with bisquits, spicy baked red beans and Iced Tea or cold beer! Enjoy.