Buffalo-style cuisine is renowned for its bold and fiery flavors, and the loulous buffalo ribs are no exception. A harmonious blend of spices, butter, hot sauce, and Worcestershire sauce amalgamate to form a tantalizing marinade, infusing the tender, meaty ribs with a distinctive piquant aura. Embark on a culinary expedition as we guide you through the process of selecting the perfect loulous buffalo rib recipe, exploring variations that cater to diverse palates, and unveiling the secrets to achieving that irresistibly crisp exterior and succulent, fall-off-the-bone interior. Whether you prefer the classic recipe or desire a more adventurous flavor journey, this article will equip you with the knowledge and inspiration to create loulous buffalo ribs that will tantalize taste buds and leave you craving more.
Here are our top 4 tried and tested recipes!
BUFFALO RIBS
Make and share this Buffalo Ribs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h45m
Yield 20 ribs
Number Of Ingredients 18
Steps:
- Make the rub: To a small bowl, add the salt, lemon pepper, garlic powder, mustard, and cayenne; mix with your fingers, breaking up any lumps.
- The ribs: place a rack of ribs, meat side down, on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it.
- The best place to start is on one of the middle bones.
- Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with the other rack.
- Sprinkle the rub over both sides of the ribs, rubbing in onto the meat.
- Squeeze the lemon juice over the ribs on both sides, patting it onto the meat with a fork.
- Drizzle a tablespoon or two of hot sauce over the ribs, patting it onto the meat with a fork.
- Cover the ribs with plastic wrap; refrigerate them while you make the sauces and set up the grill.
- Butter sauce: melt the butter in a small saucepan over med-high heat.
- Stir in ½ cup hot sauce; bring to a boil.
- Remove from the heat; set aside.
- Gorgonzola Cheese Dip: put the cheese in a mixing bowl (nonreactive); mash to a paste with a fork.
- Gradually stir in the mayonnaise, sour cream, lemon juice, and scallion whites.
- Season with salt and pepper to taste (cheese is quite salty, so be careful).
- Transfer dip to serving bowl; sprinkle with scallion greens; chill until ready to serve.
- Set up grill for indirect grilling and preheat to medium; place a large drip pan in the center of grill under grill grate.
- For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
- When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat.
- Cover the grill and cook the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 1 ¼ to 1 ½ hours in all.
- When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
- Lightly brush the ribs with some of the butter sauce (rewarm it if needed) two or three times after they have cooked for 45 minutes (a basting brush works better than a mop for this sauce).
- Transfer the racks of ribs to a cutting board; let the ribs rest for a few minutes, then cut the racks into individual ribs and place in a large bowl or arrange on a platter.
- Reheat the remaining butter sauce until it is boiling; pour sauce over the ribs and toss to mix.
- Serve the ribs with Gorgonzola Cheese Dip and the celery.
- **To cook on a smoker, set up and light smoker according to manufacturer's directions; preheat it to low; place ribs in the smoker bone side down and smoke until cooked through 4-5 hours, lightly basting the ribs with butter sauce during the last 30 minutes; you will need to replenish the wood after the first and second hour of smoking, and to replenish the coals every hour.
Nutrition Facts : Calories 352.8, Fat 30.6, SaturatedFat 12.7, Cholesterol 92.9, Sodium 593.4, Carbohydrate 3.2, Fiber 0.5, Sugar 0.8, Protein 16.1
TRADITIONAL RUB FOR ST. LOUIS RIBS
A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 11
Steps:
- About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Nutrition Facts : Calories 1098 calories, Carbohydrate 23.8 g, Cholesterol 275.6 mg, Fat 85.2 g, Fiber 2.4 g, Protein 56.6 g, SaturatedFat 30.4 g, Sodium 1583 mg, Sugar 19.5 g
BUFFALO PRIME RIB WITH ORANGE BALSAMIC GLAZE
Steps:
- Cook roast:
- Preheat oven to 450°F.
- If using beef, trim all but a thin layer of fat from roast. Generously season buffalo or beef with salt and pepper. Roast buffalo, fat side up, on V-rack in a 17- by 12- by 2-inch flameproof roasting pan in middle of oven 15 minutes (use a 13- by 9- by 2-inch flameproof roasting pan for beef, which is taller and narrower than buffalo).
- Reduce oven temperature to 350°F and add 1/2 cup water to roasting pan, then continue to roast meat 30 minutes more. Brush meat with some of glaze and add 1/2 cup water to pan, then continue to roast, brushing with glaze and adding 1/2 cup water to pan every 15 minutes, until thermometer inserted into center of roast (do not touch bone) registers 125°F, 2 to 2 1/4 hours more (115°F for beef, 1 3/4 to 2 hours more). Transfer meat to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook as it stands, reaching about 135°F for medium-rare buffalo or 130°F for medium-rare beef.)
- Make jus while meat stands:
- If using buffalo, straddle roasting pan across 2 burners, then add red wine and Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 2 minutes. Add broth and boil until reduced to about 1 1/2 cups, about 3 minutes. (If using beef, pour pan juices into a 1-quart fat-separator pitcher or glass measure and skim off fat, then pour juices back into pan. Straddle roasting pan across 2 burners and deglaze pan by boiling juices over moderately high heat, stirring and scraping up brown bits, until reduced to about 2/3 cup, about 8 minutes. Add red wine and Madeira and boil until reduced to about 2/3 cup, 3 to 4 minutes. Add broth and boil until reduced to about 2 cups, about 6 minutes.)
- Stir in any buffalo or beef juices accumulated on platter and season jus with salt, if necessary. Pour jus through a fine-mesh sieve into a gravy boat and keep warm, covered.
- Carve roast and serve with jus.
INSANE OVEN BEEF RIBS
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
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
Tips:
- Choose the right ribs: Select meaty, well-marbled ribs for the best flavor and texture.
- Dry rub is key: Don't skip the dry rub. It helps create a flavorful crust and locks in moisture.
- Slow and low is the way to go: Cook the ribs low and slow to allow the connective tissues to break down and create tender, fall-off-the-bone ribs.
- Baste the ribs regularly: Basting the ribs with the cooking liquid or sauce helps keep them moist and flavorful.
- Let the ribs rest before serving: Allow the ribs to rest for a few minutes before serving to let the juices redistribute.
Conclusion:
Loulou's Buffalo Ribs are a delicious and easy-to-make appetizer or main course. With a perfect balance of heat and flavor, these ribs are sure to be a hit at your next party or gathering. The dry rub and buffalo sauce create a crispy, flavorful crust, while the slow cooking time ensures tender, fall-off-the-bone ribs. So next time you're looking for a fun and delicious dish to serve, give Loulou's Buffalo Ribs a try!
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