BARBECUE SPARE RIBS RECIPE RECIPES

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BARBEQUE PORK SPARE RIBS RECIPE - FOOD NETWORK



Barbeque Pork Spare Ribs Recipe - Food Network image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 25

1 tablespoon butter
1 tablespoon olive oil
1 onion, peeled and minced
4 cloves garlic, minced
1/4 cup peanut oil
3 cups (24 ounces) tomato puree
2 cups brown sugar
1/2 cup Worcestershire sauce
1 ounce white wine vinegar
1 tablespoon chili powder
1 tablespoon paprika
2 tablespoons kosher salt
2 tablespoons black pepper
2 teaspoons cayenne pepper
3 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons ground allspice
2 tablespoons chili powder
3 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon dry mustard
8 pounds pork spareribs, about 3 full racks
1 cup dry rub (from recipe above)
1 cup barbecue sauce, with the remaining 3 cups set aside and served on the side (from recipe above)
1 cup barbecue sauce, with the remaining 3 cups set aside and served on the side (from recipe above) 

Steps:

  • Barbeque Sauce: Heat butter and olive oil in a large pan over medium heat. The butter should begin to bubble and foam as it heats. Once the foam subsides, add onions and saute over medium heat for five minutes, until just soft. Add garlic and saute for one minute. Add tomato puree, brown sugar, Worcestershire sauce, white wine vinegar, chili powder and paprika and bring to a simmer. 
  • Cook uncovered until thickened, about one and a half hours. Remove from heat, let cool and separate one cup of sauce to be used to baste and three cups to be served as sauce on the side. Refrigerate until ready to use.This sauce will be used to baste the ribs during the final 10 minutes of cooking time on the barbecue. 
  • Dry Rub: Combine all ingredients and set aside. Placed in an airtight container, this rub will keep for about three months. 
  • Pork Ribs: pare the grill: Place a drip pan filled with water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in. Rub pork spareribs with dry rub mixture. Note: It is not necessary to apply the dry rub hours beforehand; applying just before cooking yields the same results. 
  • Check grill to see if it's reached the proper temperature, 200 degrees F. Place ribs on grill over drip pan, close barbecue lid and cook for about 1 1/2-2 hours at 200 degrees F. Turn ribs every 20-30 minutes, adding coals or adjusting gas to maintain a steady 200 degrees F. Some fluctuation is okay (and unavoidable if using charcoal), but the goal is to stay between 190 degrees F-220 degrees F. 
  • Begin basting ribs with sauce in the final 10 minutes of grill time (after about 1 1/2 hours). Any earlier and the sauce will simply dry out. Once the ribs are cooked, wrap them tightly in aluminum foil and place inside paper bags. Set aside for 30 minutes to allow them to steam and tenderize the meat further without overcooking. Remove and serve with remaining sauce on the side.

BARBECUE RIBS RECIPE - BBC FOOD



Barbecue ribs recipe - BBC Food image

Good things come to those who wait, and these fall-apart, slow-cooked ribs are no exception.

Provided by James Martin

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 2-4

Number Of Ingredients 20

2kg/2lb 4oz baby back pork ribs, in racks
2 celery stalks, trimmed, halved
1 onion, thickly sliced
2 red chillies, cut in half lengthways
1 garlic bulb, cut in half horizontally
250ml/9fl oz apple juice
125ml/4½fl oz tomato ketchup
150g/5oz dark muscovado sugar
2 tbsp Worcestershire sauce
1 tsp hot smoked paprika
1 tsp sweet smoked paprika
75ml/2½fl oz white wine vinegar
50ml/2fl oz bourbon whiskey
3 free-range egg yolks
1 tbsp Dijon mustard
2 tbsp cider vinegar
300ml/10½fl oz rapeseed oil
1 celeriac, julienned and placed in acidulated water
2 tbsp roughly chopped fresh flatleaf parsley
sea salt and freshly ground black pepper

Steps:

  • For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil, then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours, or until the meat is tender. From time to time, skim off any scum that rises to the surface during cooking.
  • Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup.
  • Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened. Stir in the bourbon, then remove from the heat and set aside. Refrigerate when cool.
  • For the slaw, whisk together the egg yolks, mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream, whisking continuously, until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it.
  • Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.
  • When the ribs are poached, preheat the oven to 240C/220C Fan/Gas 9, or as hot as it will go.
  • Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce, then roast in the oven for 10-15 minutes, turning every five minutes, until the ribs are sticky and charred around the edges.
  • To serve, pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside.

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