Best 5 Firemans Ribs Recipes

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Fireman's ribs, also known as firecrackers, are a juicy and flavorful dish that combines the smoky flavor of barbecue with the spicy kick of chili. These ribs are perfect for summer gatherings, parties, or a casual dinner with friends. With a few simple ingredients and a little bit of time, you can create a delicious meal that will leave your taste buds tingling. Whether you prefer a sweet and tangy sauce or a fiery and bold flavor, there are variations of this recipe to suit every palate. So, get ready to fire up your grill and embark on a culinary journey with this ultimate guide to creating the best fireman's ribs.

Check out the recipes below so you can choose the best recipe for yourself!

FIREHOLE RIBS



Firehole Ribs image

Provided by Food Network

Time 3h45m

Yield 1 to 2 servings

Number Of Ingredients 16

57 ounces ketchup
11 ounces molasses
6 ounces distilled white vinegar
5 1/2 ounces Worcestershire sauce
1 1/4 cups brown sugar
1/4 cup liquid smoke
1/8 cup salt
1 1/4 cups brown sugar
10 ounces honey
1 cup sweet chili sauce
11 tablespoons ground pepper
7 tablespoons kosher salt
3 tablespoons seasoning salt
1 tablespoon granulated garlic
1 rack St. Louis cut pork ribs
3/4 cup pork seasoning, such as Townsend Spice Co.

Steps:

  • For the Firehole BBQ Sauce: Bring ketchup, molasses, vinegar, Worcestershire, sugar, liquid smoke, salt and 1/4 cup water to a simmer in a saucepan, then turn off the heat and let cool.
  • For the rib glaze: Add the sugar, honey and sweet chili sauce to the full batch of Firehole BBQ sauce and bring to a rolling boil. Turn off the heat.
  • For the Firehole brisket rub: Stir together the pepper, salt, seasoning salt and granulated garlic.
  • For the ribs: Preheat a smoker for cooking at about 300 degrees F.
  • Trim any loose or excess fat from ribs.
  • Season ribs with pork seasoning and 1/4 cup brisket rub.
  • Place in smoker meaty-side up and let smoke for 2 hours. Pull ribs off smoker and place on a piece of foil. Brush all over with rib glaze and wrap in foil. Place back in the smoker for 1 more hour, then let rest 15 to 30 minutes.

SWEET FIRE RIB RUB



Sweet Fire Rib Rub image

Also goes very good on some chicken, tri-tip steaks, or pretty much anything BBQ. I do a lot of smoked foods, and it's perfect.

Provided by SmokinMeats

Time 5m

Yield 3

Number Of Ingredients 9

½ cup brown sugar
½ cup white sugar
¼ cup smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon salt

Steps:

  • Mix brown sugar, white sugar, paprika, onion powder, garlic powder, chili powder, black pepper, cayenne pepper, and salt together in a bowl. Store in a sealable container in a cool, dry place.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 82 g, Fat 2 g, Fiber 5.8 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 2369 mg, Sugar 71.7 g

INSANE OVEN BEEF RIBS



Insane Oven Beef Ribs image

The most unbelievable, easy to make beef ribs ever, man.

Provided by MELISSACK

Categories     Main Dish Recipes     Rib Recipes

Time 1h

Yield 3

Number Of Ingredients 8

2 pounds beef short ribs
⅓ cup soy sauce
¾ cup red wine
½ cup olive oil
2 tablespoons all-purpose flour
¼ cup brown sugar
4 cloves garlic, minced
1 pinch curry powder

Steps:

  • Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
  • Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
  • Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.

Nutrition Facts : Calories 1076.7 calories, Carbohydrate 21 g, Cholesterol 124.1 mg, Fat 91.5 g, Fiber 0.6 g, Protein 31.1 g, SaturatedFat 28.5 g, Sodium 1676.8 mg, Sugar 12.6 g

GUY'S RIGHTEOUS RIBS



Guy's Righteous Ribs image

I used this on country style ribs along with the Root Beer BBQ sauce. The best country style ribs I have ever made. So very Good. Found this recipe in the USA sunday paper, it is courtesy of Guy Fieri.

Provided by frostyprecious

Categories     Pork

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 12

12 lbs pork spareribs, st louis style-cut
1 cup light brown sugar
1 tablespoon kosher salt
2 teaspoons kosher salt
4 teaspoons chili powder
4 teaspoons garlic powder
4 teaspoons onion powder
4 teaspoons paprika
2 teaspoons cumin
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves

Steps:

  • Preheat oven to 275 degrees F.
  • Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back of the ribs and discard. Make the rub by combining the brown sugar, salt, chili powder,garlic and onion powder,paprika, cumin, white and cayenne pepper and cloves in a mixing bowl.
  • Set out large sheets of foil9one set for each slab). Place one rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure each rack is meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours.
  • After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top.
  • Brush the top and bottom of the racks with a generous amount of Root Beer BBQ sauce or whatever sauce you wish. Cook racks for 1 1/2 more hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones. Remove from oven, cut into portions, serve with extra BBQ sauce.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS



Fall-off-the-bone sticky barbecue ribs image

Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors

Provided by Barney Desmazery

Categories     Dinner

Time 3h30m

Number Of Ingredients 12

4 racks of baby back pork ribs or other whole racks (about 450g each)
5 tbsp cider vinegar
2 tbsp smoked paprika
4 tbsp light brown soft sugar
1 tbsp garlic granules
1 tbsp onion granules
1 tbsp Chinese five-spice powder
300g tomato ketchup
2 tbsp honey
1 tbsp soy sauce
1 tbsp Dijon mustard
300ml apple juice

Steps:

  • If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
  • Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
  • Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium

Tips:

  • Choose the right ribs: Select meaty ribs with good marbling for maximum flavor. Beef short ribs or pork ribs like baby back ribs or spare ribs are popular choices.
  • Prepare the ribs: Remove the membrane from the back of the ribs to ensure tender meat. Trim excess fat and cut the ribs into individual portions if desired.
  • Make a flavorful rub: Combine spices, herbs, and seasonings to create a rub that will enhance the ribs' taste. Brown sugar, paprika, garlic powder, onion powder, cumin, and chili powder are common ingredients.
  • Apply the rub generously: Coat the ribs evenly with the rub, ensuring it penetrates the meat. Let the ribs rest for at least 30 minutes or up to overnight for deeper flavor.
  • Choose the right cooking method: You can cook the ribs in the oven, on the grill, or in a smoker. Each method imparts a unique flavor and texture.
  • Cook the ribs low and slow: Low and slow cooking allows the ribs to break down and become fall-off-the-bone tender. In the oven, cook at 225-250°F (107-121°C) for several hours, basting occasionally.
  • Monitor the internal temperature: Use a meat thermometer to ensure the ribs reach an internal temperature of 145°F (63°C) for medium-rare, 165°F (74°C) for medium, or 180°F (82°C) for well-done.
  • Let the ribs rest: After cooking, let the ribs rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender meat.

Conclusion:

Fireman's ribs are a delicious and versatile dish that can be enjoyed in various settings. Whether you're hosting a backyard barbecue or preparing a special meal, these tips will help you create tender, flavorful ribs that will impress your friends and family. Experiment with different rubs, cooking methods, and sides to find your perfect fireman's ribs recipe.

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