Best 6 Almost Famous Barbecue Spareribs Recipes

BARBECUED SPARERIBS

Steps:

• In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

BARBECUE RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

ALMOST-FAMOUS BARBECUE CHICKEN PIZZA

Steps:

• Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
• Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
• Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
• While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
• Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

DAD'S FAMOUS BARBECUE PORK RIBS

Steps:

• PREHEAT oven to 300°F.
• COMBINE the RUB ingredients in a small bowl.
• RUB mixture evenly over ribs (save any spare seasoning rub for another use).
• POUR one inch of apple juice (or water) into a roasting pan; WRAP ribs with foil and place into pan, foil-seam up; PLACE foil-wrapped ribs into roasting pan; BAKE between 2 1/4 - 2 1/2 hours (replenish liquid in pan as needed).
• MEANWHILE prepare Recipe #436708: WHISK all of the SAUCE ingredients together in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank's buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin's Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard; SIMMER sauce over low heat for 30 minutes, whisking occasionally; REMOVE from heat.
• REMOVE baked ribs from oven and pour off the fat.
• BASTE all sides of ribs with the SAUCE (Funnel extra untouched sauce into a plastic squeeze bottle or Ball canning jar then store refrigerated and capped).
• BARBECUE/GRILLING METHOD: PREHEAT grill to medium heat; SET grate four inches above coals/heat source; BRUSH grill grate with vegetable oil; PLACE ribs on grill; BASTE ribs with sauce occasionally; TURN ribs as needed; REMOVE ribs from grill when the sauce caramelizes and edges are lightly charred, without overcooking (about 15 minutes, or just slightly longer).
• BAKING METHOD: Preheat oven temp to 450°F Bake ribs unwrapped, top side down, for 8-10 minutes. SLIDE oven rack out carefully using oven mitts; TURN ribs over carefully with tongs; BASTE the top again with sauce; BAKE for a remainder of 8-10 minutes or until the sauce caramelizes and edges are lightly charred, without overcooking; ALLOW ribs to cool 10 minutes before serving.
• SERVE and ENJOY!

CONTEST-WINNING BARBECUED SPARERIBS

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.

SYLVIA'S FAMOUS SPARERIBS

Steps:

• To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
• Rub the salt, black pepper, and red pepper into both sides of the ribs.
• Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
• Pour the vinegar over the ribs and bake 1 1/2 hours.
• Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
• Remove the ribs from the baking dish and place in a single layer on baking sheets.
• (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
• The ribs should be tender and well browned.
• This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
• To finish the ribs, preheat the oven to 400 F.
• Cut the slabs between the bones into individual ribs.
• Place the ribs in a baking dish large enough to hold them comfortably.
• Spoon enough of the barbecue sauce over them to coat lightly.
• Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
• BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
• Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
• Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
• Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.