BBQ Ribs Recipe zone

Here is a bbq ribs recipe for grilled spare ribs. This recipe comes from the Northwest Herald Local News in Illinois.

Grilled Spare Ribs with Barbecue Sauce

The base of our three sauces is made with ketchup, vinegar, onion, garlic and cayenne. Add one of the variations that follow, for a sweet, spicy or smoky sauce.

• 2 slabs pork spare ribs (2 1/2 pounds each)
• 2 tablespoons chili powder
• Coarse salt and ground pepper
• 1 tablespoon butter

• 1/2 small onion, grated
• 2 garlic cloves, minced

• 1 1/2 cups ketchup
• 1/3 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• Oil, for grates

1. Preheat oven to 400 degrees F. Season ribs with chili powder, salt and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1-1/2 to 2 hours.

2. Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 minutes to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne and desired variation. Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.

3. Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.

Serves 6.

The recommended side dishes for this bbq ribs recipe are coleslaw and cornbread.

Here is another bbq ribs recipe that is great for making at a tailgate party or at home. It comes from FemmeFan.com.

Tailgating Recipes for Ribs

Grilled Ribs with Maple Barbecue Sauce

2 slabs pork ribs, each trimmed and cut in half

Rub

• 1 Tablespoon salt
• 1 Tablespoon paprika
• 1 Tablespoon brown sugar
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• ½ teaspoon white pepper

Combine all rub ingredients and rub the mixture on all sides of the ribs. Let rest in refrigerator for 4 hours up to overnight.

Preheat grill to hot.

Place ribs on grill and cook for 5 minutes on each side. This will sear the meat to seal-in the juices and put grill marks on the meat.

Remove ribs from grill and place in standing rib rack and set aside.

Let grill cool and then preheat grill for indirect cooking.

Place ribs in rib rack on "cold" side of the grill. Cover and cook for 3 -4 hours or until meat is close to falling off of the bones. Brush barbecue sauce (recipe follows) on the meat and cook for 10 minutes more.

Remove ribs from rack and let rest 10 minutes before serving.

Maple Barbecue Sauce

• ¾ cup maple syrup
• 1 cup ketchup

• 1 cup onion, finely chopped

• ¼ cup brown sugar
• ¼ cup lemon juice

• ¼ cup water

• 2 Tablespoons garlic, chopped

• ½ teaspoon salt

Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer for 20 - 30 minutes, uncovered, until thickened.

This is a bbq ribs recipe from Ollie Gates. Ollie gave this recipe on the Early Show on CBS.

Gates' Rib Seasoning

Makes about 2 cups

Ingredients:

1 c sugar

1/2 c salt

2 T paprika

2 T red pepper

Method:

In a medium bowl, mix together all ingredients. Store in a tightly sealed jar.

For the ribs:

Prepare grill and preheat until temperature reaches 230 - 250. Hickory chips and oak wood are the woods of choice; they add flavor to the smoke. Direct fire is recommended, so if using a standard charcoal grill, arrange wood chips accordingly.

The product by which most people judge Gates Bar-B-Q is its pork spare rib, Gates says. The cooking procedure:

When cooking spare ribs, if they have been frozen, be sure they are completely thawed. Trim the end skin off the skirt until all excess fat is removed. Trim off the back, upper portion, until the rib is properly contoured. Score the skirt between the bones. That ensures the tenderness of the rib. Sprinkle the pork spare ribs with your rib seasoning, making sure both sides are covered evenly. Shake off any excess. Let stand in seasoning until it starts to liquefy, approximately 15 minutes. There is no need to baste the pork spare ribs; this seasoning does it all for you.

When cooking the ribs, place them on a cleaned grate over the open fire with skirt down. Keep water near to control fire. Leave ribs over fire until they start to brown. Turn over and move the pork spare rib to a low temperature area on the grate, browning evenly on both sides. Ribs are done when they are beautifully browned on both sides and will lay easily with no resistance over a cooking fork. Now you are ready to eat!

Note: Sauce can be used as a topping, served alongside the ribs at the table.

Recipe from the Edmonton Sun

Here is a simple but tasty recipe for ribs..

All Purpose Dry Rub

1/3 cup (85 mL) ground black pepper

1/4 cup (60 mL) paprika

2 Tbsp (30 mL) brown sugar

1 Tbsp (15 mL) salt

1 1/2 tsp. (8 mL) garlic powder

1 1/2 tsp. (8 mL) onion powder

Mix all ingredients together and apply, coating your meat item evenly.

This recipe will yield enough for about two to three batches of ribs, so store in a sealed air tight container for later use.

Great Barbeque Ribs

Take ribs out of the refrigerator 30 minutes prior to cooking.

Heat the barbeque to a temperature of 275F (140C) if you can and have the time to wait set it to 250F (130C).

It will take longer but your outcome is more tender.

It will take about four hours at 250F (130C) to be done tender or almost ready to fall off the bone.

For gas barbeques, light only one burner and place ribs on opposite side of the grill.

If using my favourite method, charcoal grill, bank coals around the edges of the covered grill.

If you don't have a temperature reading on your barbeque, use a probe style thermometer so you can monitor the heat inside the barbeque without always lifting the lid to check.

Apply your favourite barbeque sauce about the last 10 to 15 minutes of cooking so that it does not burn.

Remember, the lower the heat the longer it takes to cook.