Best 5 Another Dry Rib Recipes
Another dry-rib is a popular dish that can be found in many restaurants and homes. It is a delicious and easy-to-make dish that can be enjoyed by people of all ages. This article will introduce various recipes on how to cook another dry-rib with different flavors and ingredients. We will cover a range of dishes, from classic barbecue ribs to Asian-inspired ribs, so that you can find the perfect recipe to suit your taste buds. With easy-to-follow instructions and helpful tips, this article will provide you with all the information you need to create a delicious and memorable another dry-rib dish.
Here are our top 5 tried and tested recipes!
DRY GARLIC RIBS
Make and share this Dry Garlic Ribs recipe from Food.com.
Provided by SEvans
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut your pork ribs into cubes or bite size pieces.
- In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
- Mix thoroughly.
- Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
- When ready to cook the pork pieces- drain off any excess marinade.
- Mix together the flour and cornstarch in either a bowl or a bag.
- Put the pork pieces in to the flour mixture a few at a time to coat them.
- Tap off any excess flour and deep fry/fry in the heated oil.
- Sprinkle the cooked ribs with a bit more garlic after they are cooked.
- Serve hot or cold.
- Prep time does not include marinade time.
MEMPHIS DRY-RUBBED BACK RIBS
When you go to the barbecue joints in Memphis, you can typically get your ribs wet or dry, the difference being that the wet ribs will be finished with a pretty heavy slather of a tomato-based, fairly sweet barbecue sauce, while the dry ribs will be finished with an additional dusting of the house barbecue rub. I happen to like the dry-rubbed version better, but there's usually a bottle of sauce on the table so I can add a little if I want. The most famous of all the dry rib joints in Memphis is The Rendezvous and I really like their ribs. They use loin baby back ribs and they cook them over charcoal until done, then they finish them with another layer of their delicious dry rub. I hope you like my version. These would go very well served with white beans and cornbread.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
Steps:
- At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
- Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter.
- Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Sprinkle lightly with additional Rib Rub #99. Cook for 5 minutes. Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes. Flip one last time and cook for 5 minutes more. Remove the ribs to a platter. Serve 1/2 slab to each guest.
- Combine all ingredients, mix well, and store in an airtight container.
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
DRY-RUBBED RIBS
This is a terrific dry rub that is easy to make and adds a ton of flavor to ribs. This dry rub is equally delicious on roasted chicken and grilled salmon.
Provided by LisaD.
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine chili powder, paprika, brown sugar, mustard powder, seasoned salt, black pepper, curry powder, garlic powder, cinnamon, and cayenne pepper in a container with a lid. Seal container and shake until rub is well combined. Generously coat ribs with rub and place in a roasting pan. Loosely cover pan with aluminum foil.
- Bake in the preheated oven for 1 hour 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer ribs to grill.
- Cook ribs on the preheated grill until browned, 5 to 10 minutes per side.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 10.1 g, Cholesterol 78.1 mg, Fat 21.4 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 352.3 mg, Sugar 5.1 g
ANOTHER DRY RIB RECIPE
Make and share this Another Dry Rib Recipe recipe from Food.com.
Provided by karen in tbay
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut meat between bones and set aside.
- Measure soy sauce,water,sugar,garlic powder,salt and ginger into large bowl.
- Stir in flour.
- Add eggs and mix.
- Add ribs and stir carefully into mixture.
- Let stand 1/2 hour.
- Deep fry a few at a time in hot fat 375F til browned.
- (Quick Dry Ribs) add 1 tsp garlic powder or more to taste to pkg of Chicken Shake and Bake and put into bag.
- Shake damp ribs to coat and deep fry.
Nutrition Facts : Calories 682, Fat 49.2, SaturatedFat 17.9, Cholesterol 323.8, Sodium 717.4, Carbohydrate 7.2, Fiber 0.2, Sugar 2.7, Protein 49.4
Tips:
- Choose the right ribs: For dry ribs, baby back ribs or spare ribs are the best choices. Baby back ribs are leaner and have a shorter cooking time, while spare ribs are meatier and have a richer flavor.
- Trim the ribs: Remove the membrane from the back of the ribs to help the rub penetrate the meat. You can also trim any excess fat.
- Use a good rub: The rub is what gives dry ribs their flavor, so it's important to use a good one. There are many different dry rub recipes available, so experiment until you find one you like.
- Cook the ribs slowly and low: Dry ribs should be cooked slowly and low to allow the flavors to develop. The best way to do this is in a smoker or oven at a temperature of 225-250 degrees Fahrenheit.
- Let the ribs rest before serving: Once the ribs are done cooking, let them rest for at least 10 minutes before serving. This will allow the juices to redistribute throughout the meat, making them more tender and flavorful.
Conclusion:
Dry ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure your dry ribs turn out perfect every time. So fire up your smoker or oven and get cooking!
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