Best 10 B B Kings Restaurant Barbequed Ribs Recipes

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In this article, you'll discover the secrets to creating fall-off-the-bone barbequed ribs that will leave your taste buds singing for joy. We'll guide you through the process of selecting the perfect ribs, preparing them for cooking, and choosing the right spices and rubs to create the iconic B.B. King's Restaurant barbequed ribs. Get ready to embark on a culinary journey that will transport you to the heart of Memphis, the home of mouthwatering ribs.

Here are our top 10 tried and tested recipes!

BARBECUED RIBS



Barbecued Ribs image

Provided by Ina Garten

Categories     main-dish

Time 8h55m

Yield 6 to 7 servings

Number Of Ingredients 15

1/4 cup vegetable oil
1 small red onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon lime zest
1 tablespoon finely grated ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tablespoons Dijon mustard
1/3 cup soy sauce
1/4 cup fresh orange juice
4 racks country ribs (8 to 10 pounds)

Steps:

  • Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
  • Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
  • Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
  • Serve with extra barbecue sauce on the side.

BARBEQUED RIBS



Barbequed Ribs image

Two day ribs, but worth the effort. Baked and marinated with a rub overnight, then grilled with barbecue sauce.

Provided by Gail

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 11h30m

Yield 8

Number Of Ingredients 17

4 pounds baby back pork ribs
4 cloves garlic, sliced
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
½ cup dark brown sugar
½ cup cider vinegar
½ cup ketchup
¼ cup chili sauce
¼ cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
½ teaspoon dry mustard
1 clove crushed garlic

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
  • In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
  • In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
  • Preheat grill for medium heat.
  • Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Nutrition Facts : Calories 587.7 calories, Carbohydrate 18.9 g, Cholesterol 170.1 mg, Fat 37.5 g, Fiber 0.9 g, Protein 44.2 g, SaturatedFat 13.7 g, Sodium 1040.9 mg, Sugar 15 g

B. B. KING'S RESTAURANT BARBEQUED RIBS



B. B. King's Restaurant Barbequed Ribs image

Make and share this B. B. King's Restaurant Barbequed Ribs recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 7h

Yield 2 serving(s)

Number Of Ingredients 14

2 lbs pork loin ribs
1 cup chili powder
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoning salt
4 cups tomato sauce
1/2 cup tomatoes, diced
1/4 cup brown sugar, firmly packed
1/4 tablespoon Worcestershire sauce
2 tablespoons onions, dried
1/4 cup soy sauce
1/4 cup water

Steps:

  • Rub ribs well with some of the dry spice rub and refrigerate, covered for 4-6 hours.
  • In a saucepan, combine tomato sauce, tomato, sugar, worcestershire sauce, onion, soy sauce, water and 1/2 cup dry spice rub and cook over very low heat for 3 hours (yes, 3 hours).
  • Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3-5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.

BB KING'S BBQ RIBS - COPYCAT



Bb King's BBQ Ribs - Copycat image

Make and share this Bb King's BBQ Ribs - Copycat recipe from Food.com.

Provided by mariposa13

Categories     Meat

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs pork ribs (loin)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoning salt

Steps:

  • To make the dry spice rub: In a jar combine all ingredients well and store in a dry place, covered, until ready to use.
  • Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
  • In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.
  • Preheat a grill or smoker over low heat until hot.
  • Add ribs and cook, covered, for 3 to 5 hours.
  • Brush with sauce during last minutes of cooking.
  • Serve with remaining sauce, coleslaw, and corn.

BEST BARBECUE RIBS EVER



Best Barbecue Ribs Ever image

Provided by Katie Lee Biegel

Time 3h35m

Yield 6 servings

Number Of Ingredients 11

1/4 cup brown sugar
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup barbecue sauce

Steps:

  • Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
  • Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
  • Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

BARBECUED PORK RIBS



Barbecued Pork Ribs image

These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of smoky goodness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 20

2 racks (2 to 2 1/2 pounds each) Saint Louis-style pork ribs
Vegetable oil, for grill rack
2 tablespoons packed light-brown sugar
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
2 teaspoons hot paprika
2 teaspoons mustard powder
1 teaspoon celery seed
2 tablespoons vegetable oil
1 small yellow onion, finely chopped (1 cup)
3 garlic cloves, minced
1/4 teaspoon red-pepper flakes
1/4 cup tomato paste
1/4 cup bourbon
1 cup strained tomatoes
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1 cup water
1/4 cup plus 2 tablespoons light-brown sugar
Coarse salt and freshly ground pepper

Steps:

  • Prepare the ribs: Place 1 rib rack, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the membrane, gently peel it from the rack, and discard. Repeat with remaining rack.
  • Make the rub: Combine sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl. (If mixture is clumpy, pass through a medium sieve.) Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover, and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
  • Make the sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2 to 3 minutes. Add red-pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water, and sugar, and cook, continuing to stir, until sugar dissolves.
  • Simmer the sauce: Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3, about 30 minutes. Season with salt and pepper. Let cool slightly. Puree in a blender until smooth. (You should have about 2 cups.) Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
  • Set up the grill: Place a 9-by-13-inch disposable aluminum pan in the center of bottom grill rack. If using a charcoal grill, place a chimney starter on top grill rack, and fill with about 60 charcoal briquettes (about 4 pounds). Stuff newspaper under chimney, and ignite. Heat briquettes until just covered in ash. Wearing oven mitts, carefully lift chimney, remove top rack, and pour coals onto bottom rack along both sides of pan. Top coals with 1 to 2 chunks hardwood or 1 cup wood chips that have been soaked in water for 1 hour and drained. Fill pan halfway with hot water. Replace top rack. If using a gas grill, heat to medium-low.
  • Grill the ribs: Let ribs stand at room temperature for 30 minutes before cooking. Fold a paper towel into a thick rectangle, and dip it in oil. Hold towel with tongs, and brush oil on top grill rack. Place both rib racks, bone side down, on top grill rack, directly over pan. Cover, keeping top grill vents halfway open and bottom vents completely open to maintain grill temperature of 275 degrees to 325 degrees. Cook ribs, without turning, until the meat is tender but not falling off bones, and has shrunk 1/2 inch from ends, 3 to 3 1/2 hours, adding 8 briquettes to each charcoal pile every hour.
  • Baste the ribs: Transfer 1 cup sauce to a small serving bowl. Brush both sides of ribs with remaining 1 cup sauce. Cover, and grill until ribs are glistening and deep mahogany, about 15 minutes. Let stand for 10 minutes. Serve with reserved sauce.

BB KINGS BBQ RIB RECIPE



BB Kings BBQ Rib Recipe image

I got this one, like so many others out of a book titled "Top Secret Recipes". The book suggests that you serve with coleslaw and corn on the cob.

Provided by Dona Mullins

Categories     Other Main Dishes

Time 9h

Number Of Ingredients 17

2 lb pork loin ribs
dry spice rub (recipe follows)
4 c canned tomato sauce
1/2 c diced tomatoes
1/4 c firmly packed brown sugar
1/4 Tbsp worcestershire sauce
2 Tbsp dried onion
1/4 c soy sauce
1/4 c water
DRY SPICE RUB
1 c chili powder
1 Tbsp garlic granules
1 tsp onion powder
1/2 tsp cumin
1 1/2 tsp salt
2 Tbsp seasoned salt
combine ingredients in jar and store covered in dry place.

Steps:

  • 1. Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
  • 2. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.
  • 3. Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce.

CHINESE-STYLE BARBECUED RIBS



Chinese-Style Barbecued Ribs image

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.

Provided by Julia Moskin

Categories     dinner, barbecues, finger foods, meat, appetizer, main course

Time 6h

Yield 4 to 8 servings

Number Of Ingredients 11

3 cloves garlic, smashed and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn syrup, more to taste
1/4 cup soy sauce, more to taste
1/3 cup Chinese rice wine or vodka
1/4 cup rice vinegar or cider vinegar
1/2 teaspoon five-spice powder
2 racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)
Cilantro leaves, for garnish

Steps:

  • In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
  • Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
  • Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
  • When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
  • Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
  • Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
  • Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

BARBECUED RIBS



Barbecued Ribs image

Mention pork spareribs to any Southerner, and barbecue will almost always come to mind. This recipe is a favorite with my family. Who don't you try it and see if it doesn't become one of your family's favorites?

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 12

3 to 3-1/2 pounds pork spareribs
1 medium onion, chopped
1 cup ketchup
1 cup hot water
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper

Steps:

  • Place in a single layer in a 15x10x1-in. baking pan. Bake at 325° for 30-35 minutes; drain. , In a large saucepan, combine the remaining ingredients. Bring to a boil. Pour over ribs. Bake 50-60 minutes longer, basting occasionally. Cut into serving-size pieces.

Nutrition Facts : Calories 524 calories, Fat 37g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 799mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 32g protein.

BARBECUE RIBS



Barbecue Ribs image

This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.

Provided by SEEsign

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 3h15m

Yield 8

Number Of Ingredients 10

4 pounds pork spareribs
1 cup brown sugar
¼ cup ketchup
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup rum
½ cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper

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.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g

Tips:

  • Choose the right ribs: Baby back ribs are the most popular choice for barbecue, but you can also use spare ribs or St. Louis-style ribs. Baby back ribs are more tender and have a shorter cooking time, while spare ribs and St. Louis-style ribs have more meat and a richer flavor.
  • Prepare the ribs: Remove the membrane from the back of the ribs. This will help the ribs cook more evenly and will prevent them from toughening up. You can also remove the excess fat from the ribs, but this is not necessary.
  • Season the ribs: There are many different ways to season ribs, but a simple rub of salt, pepper, and garlic powder is a good place to start. You can also add other spices, such as cumin, chili powder, or paprika, to taste.
  • Cook the ribs: Ribs can be cooked in a variety of ways, but the most common methods are grilling, smoking, and baking. Grilling is a good option if you want a smoky flavor, while smoking is a good option if you want a more tender rib. Baking is a good option if you don't have a grill or smoker.
  • Let the ribs rest: Once the ribs are cooked, let them rest for 10-15 minutes before serving. This will help the ribs stay juicy and flavorful.

Conclusion:

Barbecue ribs are a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make barbecue ribs at home that are just as good as the ones you get from a restaurant. So fire up your grill or smoker and get started today!

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