Best 8 Amazing Ribs Recipes
Are you craving fall-off-the-bone tender, juicy, and flavorful ribs that will impress your family and friends? Look no further! In this article, we will guide you through the ultimate journey of discovering the best rib recipe that will transform your next barbecue or special occasion into an unforgettable culinary experience. Whether you prefer a smoky, sweet, or tangy taste, our carefully curated selection of recipes will cater to every palate and cooking style. Get ready to tantalize your taste buds and create a mouthwatering masterpiece that will leave everyone asking for seconds.
Here are our top 8 tried and tested recipes!
AMAZING AND FAST PRESSURE COOKER SHORT RIBS
I made this up from a bunch or recipes -- it is wonderful served with rice pilaf, or noodles. The meat is so tender-falls off the bone! Time-- does not include natural steam cooling time
Provided by petlover
Categories Pressure Cooker
Time 1h20m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy pan then brown short ribs ( cut up ) in the oil.
- Put short ribs in pressure cooker.
- Put in pressure cooker red wine, beef broth, onion (sliced thick),
- garlic (chopped), honey, brown sugar, salt and pepper.
- Bring to high pressure.
- Cook at high pressure for one hour.
- Turn off and let steam come down naturally -- do not open cooker until steam is completely released.
- Serve.
AMAZING RIBS
This is an adapted family recipe. It is a lot of work, but worth the effort. If you do not have a slow cooker, you can bake the ribs for 2 to 3 hours, covered, in the oven.
Provided by Scotty
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 5h10m
Yield 12
Number Of Ingredients 6
Steps:
- Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
- Meanwhile, preheat an outdoor grill for high heat.
- Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
- Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.
Nutrition Facts : Calories 524 calories, Carbohydrate 33.7 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 10.9 g, Sodium 1034.2 mg, Sugar 21.7 g
SCOTT HIBB'S AMAZING WHISKEY GRILLED BABY BACK RIBS
This is really an amazing baby back ribs recipe! I found it about a year ago at another recipe site and have been making it ever since.
Provided by Chippie1
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 300°F (150°C).
- Cut each full rack of ribs in half, so that you have 4 half racks.
- Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat.
- Wrap each half rack in aluminum foil.
- Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat.
- Cook and stir the onions in oil for 5 minutes.
- Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
- Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper.
- Bring mixture to a boil, then reduce heat.
- Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
- Remove from heat, and set sauce aside.
- Preheat an outdoor grill for high heat.
- Remove the ribs from the oven, and let stand 10 minutes.
- Remove the racks from the foil, and place on the grill.
- Grill the ribs for 3 to 4 minutes on each side.
- Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
AMAZING STUFFED SPARE RIBS..
These ribs are so good you will be making them often...You could use your own dressing or like myself I used Stove top dressing (quicker to make).They are simple and easy to make,,but soooo good !!!!
Provided by Chef Reg Jones
Categories Pork
Time 1h25m
Yield 4 pieces, 2 serving(s)
Number Of Ingredients 5
Steps:
- prepar stuffing as per box instructions --
- cut ribs into 2 rib portions.
- salt and pepper both sides.
- fill one rib with dressing,,generously.
- place second rib on top.
- tie with twine or thread to secure both pieces.
- place on parchment lines cookie sheet.
- bake at 350 degrees approx 75 minutes.
- turn half way through cooking time --
- enjoy -- you'll love them.
- you could increase the amount for more servings.
Nutrition Facts :
THE MOST AMAZING TASTING RIBS IN THE WORLD!
I actually got the basic idea from a Weber's Charcoal Grilling cook book, although I used a totally different barbecue sauce. This is the first time I've ever slow cooked ribs over charcoal and believe me - it really does make a huge difference. We've been doing ribs for years by boiling them, and then baking or barbecuing them and we've always enjoyed them. But slow cooking them over live fire just seems to add something that you can't get anywhere else! If you've got the time, and they're done right, you are going to love these!
Provided by Chef Ryoni
Categories Pork
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a small bowl mix rub ingredients.
- Season ribs all over, putting more on the meaty side than on the bone side. Do not press spices into the meat. Put ribs in a rib rack all facing the same direction.
- Make sure the charcoal in your barbecue covers no more than 1/3 of the grate. Place a large disposable drip pan on the other side of the charcoal grate. Fill the pan about half way with warm water.
- Drain 1 hand full of hickory chips and place them on top of the charcoal. Put the cooking grate in place. Place the rib rack over the drip pan as far from the charcoal as possible, with the bone sides facing the charcoal. Close the lid. Close the top vent about halfway. Let the ribs cook and smoke for about one hour. Maintain temperature between 250°F and 300°F by opening and closing the top vent. Meanwhile, make the sauce and the mop.
- In a small saucepan mix the barbeque sauce ingredients. Simmer for a few minutes over medium heat, and then remove the sauce pan from the heat.
- In another small saucepan mix the mop ingredients. Simmer over medium heat for a few minutes to melt the butter, and then remove the saucepan from the heat.
- After the first hour of cooking add 8 - 10 charcoal briquettes and the remaining handful of hickory chips (drained) to the fire. At the same time lightly baste the ribs with some mop. Leaving the lid off for a few minutes while you mop the ribs will help the new briquettes to light. Close the lid and cook for another hour. During that time maintain the temperature at 250°F - 300°F by opening and closing the top vent.
- After another hour of cooking add 8 to 10 more briquettes to the fire. Remove the ribs from the rib rack, spread them over a clean work surface, and based them generously with the mop sauce. You may add 2 more tablespoons of barbecue sauce to the mop sauce if you wish. Put them back in the rib rack, again all facing the same direction, but this time turned over so that the ends facing down earlier now face up. Also, reposition any ribs that appear to be cooking faster to the back of the rib rack, farther from the charcoal. Let the ribs cook for a 3rd hour. During that time, maintain temperature of 250°F - 300°F.
- After 3 hours of cooking, check to see if any racks are ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking it up from one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere from 3 to 4 1/2 hours. Not all racks will cook in the same amount of time. Baste the ribs with the barbeque sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a baking sheet and tightly cover with aluminum foil. Let rest for 10 - 15 minutes before serving. Serve warm with the remaining sauce on the side.
Nutrition Facts : Calories 327.1, Fat 8.2, SaturatedFat 4, Cholesterol 16.2, Sodium 4832.5, Carbohydrate 63.2, Fiber 4.5, Sugar 42.7, Protein 3.1
SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS
Steps:
- Directions 1. Preheat oven to 300 degree F (150 degrees C). 2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours. 3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside. 4. Preheat an outdoor grill for high heat. 5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
AMAZING BEEF RIBS
I found such a good sale on beef ribs that I had to buy them even though I didn't have a clue how to cook them. When I got home, I tried a rub. Too spicy and too dry, so I found a BBQ sauce, smothered them and grilled them. The result was just amazing!
Provided by French Canadian Chef
Categories Meat
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix all the dry spices for the rub.
- Rub on beef ribs and slow cook in a 250F oven for 3-4 hours.
- Whisk all the BBQ sauce ingredients together.
- Baste with BBQ sauce and grill for 10-15 minutes.
SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS
Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.
Provided by Scott David Hibbard
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 300 degree F (150 degrees C).
- Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
- Preheat an outdoor grill for high heat.
- Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
Nutrition Facts : Calories 1028.8 calories, Carbohydrate 52.8 g, Cholesterol 234.2 mg, Fat 68 g, Fiber 2 g, Protein 50.2 g, SaturatedFat 23.3 g, Sodium 1719.5 mg, Sugar 46.4 g
Tips:
- Choose the Right Ribs: Select high-quality pork ribs, such as baby back ribs or spare ribs. Look for ribs with good marbling and a bright red color.
- Prepare the Ribs: Remove the membrane from the back of the ribs to allow the rub to penetrate better. Cut the ribs into individual portions or leave them whole, depending on your preference.
- Use a Flavorful Rub: Create a flavorful rub using a combination of spices, herbs, and salt. Common ingredients include brown sugar, paprika, garlic powder, onion powder, and chili powder.
- Apply the Rub Generously: Apply the rub liberally to all sides of the ribs, ensuring that they are evenly coated. Allow the ribs to rest for at least 30 minutes or up to overnight to allow the flavors to meld.
- Choose Your Cooking Method: You can cook ribs in the oven, on a grill, or in a smoker. Each method imparts a unique flavor and texture to the ribs.
- Maintain Proper Temperature: When cooking ribs in the oven, maintain a low and slow temperature of around 225°F (107°C) to allow the meat to cook evenly and tenderize.
- Monitor the Ribs: Keep an eye on the ribs as they cook, basting them occasionally with their juices or a mixture of apple cider vinegar and water to prevent them from drying out.
- Check for Tenderness: To test if the ribs are done, insert a toothpick or skewer into the thickest part of the meat. If it slides in easily, the ribs are ready.
- Allow the Ribs to Rest: Once cooked, let the ribs rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful ribs.
Conclusion:
Creating delicious and fall-off-the-bone ribs is an art form that requires patience, attention to detail, and a commitment to using high-quality ingredients and techniques. Experiment with different rubs, cooking methods, and flavors to discover your perfect rib recipe. Whether you prefer the smoky taste of grilled ribs or the convenience of oven-baked ribs, the journey to becoming a master of ribs is a flavorful and rewarding experience.
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