BBQ RIBS RECIPES RECIPES

Name: BBQ Ribs
Prep time: 10 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 2 baby back ribs (1 1/2 LBS); 1/3 cup packed brown sugar; 2 tsp kosher salt; 1 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp freshly ground black pepper; 1/2 tsp mustard powder; 1/2 tsp cayenne pepper; 1 cup water; 2 cup barbecue sauce (warmed)

BBQ RIBS – INSTANT POT RECIPES

BBQ Ribs – Instant Pot Recipes image

To serve fall-off-the-bone ribs, you need to cook them low and sloooow, right?! WRONG. How does 20 minutes sound?

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 baby back ribs (1 1/2 LBS)
1/3 cup packed brown sugar
2 tsp kosher salt
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1/2 tsp mustard powder
1/2 tsp cayenne pepper
1 cup water
2 cup barbecue sauce (warmed)

Steps:

If your ribs have a thin membrane over the bones on the backside, remove it by carefully sliding a knife under the membrane and peeling it away.
In a small bowl, combine brown sugar, salt, garlic powder, paprika, pepper, mustard powder, and cayenne. Rub mixture all over ribs.
Place trivet in Instant Pot and add water. Place ribs on trivet so that they are standing up.
Secure lid and set to Pressure Cook on High for 20 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until the cycle is complete before unlocking and removing lid.
Using tongs, carefully remove ribs from Instant Pot and lay them flat on a large baking sheet. Brush both sides all over with barbecue sauce before serving.

BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES

Beef short ribs recipe | Jamie Oliver recipes image

Sticky and delicious, these tender beef short ribs are well worth the wait.

Total Time 8 hours 15 minutes

Yield 6

Number Of Ingredients 19

Ingredients

2 x 1.5 kg beef short ribs
olive oil
2 teaspoons caraway seeds
1 bunch of fresh dill
2 pickled onions in vinegar
2 tablespoons Hellmann's Real Mayonnaise
2 tablespoons low-fat natural yoghurt
2 teaspoons English mustard
1½ tablespoons white wine vinegar
1 medium yellow beetroot with leaves
6 medium carrots
¼ of a white cabbage
300 g kale green and purple, if possible
180 ml tomato ketchup
150 ml stout
4 tablespoons Worcestershire sauce
1 heaped teaspoon English mustard
4 teaspoons malt vinegar
4 teaspoons golden syrup

Steps:

1. Preheat the oven to 100ºC/212ºF/gas ¼.
2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

Nutrition Facts : Calories 621 calories, FatContent 41.6 g fat, SaturatedFatContent 15.9 g saturated fat, ProteinContent 36.7 g protein, CarbohydrateContent 25.5 g carbohydrate, SugarContent 24.2 g sugar, SodiumContent 2.4 g salt, FiberContent 1.4 g fibre

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Total Time 1 hours 45 minutes
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Calories 737 calories per serving

1. Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
2. Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
3. Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
4. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
5. Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
6. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
7. Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
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From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 737 calories per serving

1. Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
2. Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
3. Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
4. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
5. Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
6. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
7. Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
8. Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

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To serve fall-off-the-bone ribs, you need to cook them low and sloooow, right?! WRONG. How does 20 minutes sound?
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Sticky and delicious, these tender beef short ribs are well worth the wait.
From jamieoliver.com
Total Time 8 hours 15 minutes
Cuisine american
Calories 621 calories per serving

1. Preheat the oven to 100ºC/212ºF/gas ¼.
2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

See details

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Some like it hot, so sizzle your ribs with BBQ sauce
From bbcgoodfood.com
Total Time 35 minutes
Category Lunch, Main course
Cuisine Caribbean
Calories 484 calories per serving

Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

See details

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Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

See details

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From jamieoliver.com
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1. Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
2. Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
3. Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
4. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
5. Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
6. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
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