Best 2 Patio Ribs Recipes
Patio ribs, also known as grilled ribs, are a delightful and classic dish that can elevate any outdoor gathering. Whether you prefer a sweet and tangy glaze or a smoky and spicy rub, there's a patio rib recipe out there to tantalize your taste buds. With a little preparation and the right ingredients, you can create mouthwatering ribs that will have your guests begging for more. This article will guide you through the process of selecting the best patio rib recipe, ensuring that your next backyard barbecue is a memorable one.
Let's cook with our recipes!
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
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.
PATIO RIBS
3 steps to great ribs with an Asian flair from the Best of Bridge ladies. I baked these ribs in the oven for about 30 minutes at 375F and they turned out great. Also, I have made half of the recipe for 3 of us, serving the ribs with stuffed potatoes and salad. Enjoy!
Provided by Nif_H
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remover skin from underside of ribs. Chef's Tip: place ribs meat-side down on a flat surface. Using point of knife or your finger, loosen skin and pull back along end of last rib. Grasp membrane with paper towel or pliers and peel away. Discard.
- To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (about 45 minutes). Drain.
- Stir hoisin, oyster, hot chili sauce and honey together. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill with oil and cook over medium heat (so they don't flare and burn), basting with sauce and turning often until well glazed, about 15 minutes.
Tips:
- Choose the right ribs: Select high-quality pork ribs, such as baby back ribs or spare ribs. Baby back ribs are leaner and more tender, while spare ribs are meatier and have a more robust flavor.
- Prepare the ribs: Remove the membrane from the back of the ribs to allow the rub and smoke to penetrate the meat better. Season the ribs generously with a flavorful rub, ensuring it evenly coats all sides.
- Choose the right smoker: Use a smoker that can maintain a consistent temperature between 225°F (107°C) and 250°F (121°C) for several hours. This low and slow cooking method helps render the fat and connective tissue, resulting in tender and juicy ribs.
- Control the temperature: Monitor the smoker's temperature using a reliable thermometer to ensure it stays within the desired range. Adjust the vents or add more fuel as needed to maintain a consistent cooking environment.
- Wrap the ribs (optional): Wrapping the ribs in foil or butcher paper during the last hour of cooking helps tenderize them further and creates a more fall-off-the-bone texture. However, this step is not necessary and may result in slightly less flavorful ribs.
- Glaze or sauce the ribs (optional): If desired, brush the ribs with a glaze or sauce during the last 15-20 minutes of cooking. This adds a sticky, flavorful coating to the ribs and helps caramelize the surface.
- Let the ribs rest: Once the ribs are cooked, remove them from the smoker and let them rest for 10-15 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in juicier and more flavorful ribs.
Conclusion:
Creating delicious and tender patio ribs requires careful preparation, the right equipment, and a bit of patience. By following these tips, you can achieve mouthwatering ribs that will impress your friends and family. Experiment with different rubs, glazes, and cooking techniques to find your perfect rib recipe. Whether you prefer a dry rub or a sticky, saucy finish, the key to great ribs is low and slow cooking, allowing the flavors to develop and the meat to become fall-off-the-bone tender. So fire up your smoker, grab some high-quality ribs, and get ready to enjoy a backyard barbecue feast like no other!
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