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- Meat and poultry
A foolproof, simple recipe for the most succulent and delicious ribs you've ever tasted. During the last minutes of cooking, baste them with your favourite barbecue sauce.
532 people made this
- 1 tablespoon ground cumin
- 1 tablespoon chilli powder
- 1 tablespoon paprika
- salt and freshly ground black pepper to taste
- 2 (750g) racks of short pork ribs
- 1 bottle barbecue sauce
MethodPrep:20min ›Cook:1hr5min ›Ready in:1hr25min
- Preheat barbecue for high heat.
- In a small jar, combine cumin, chilli powder, paprika, salt and pepper. Close the lid, and shake to mix.
- Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the spice mixture onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not rub the spices into the ribs. Store any unused spice mix for future use.
- Place aluminium foil on lower part to capture the dripping and prevent flare-ups, and lay ribs on upper shelf of barbecue if possible. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
- Brush ribs with desired amount of barbecue sauce, and cook an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile on a serving platter.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(649)
Reviews in English (510)
by Doug Matthews
This is one of my favourite rib recipes. Last saturday I prepared these for a guest list of 40. I had three bbq's on the go. Oh and a trick to removing the membrane: use a dry butter knife and scrape into the membrane at the small end of the back ribs..then take a piece of kitchen roll and grip and tug...should come off every time in one piece.-24 Jul 2008
these were finger licking dlish,and defo left wanting more,i used cattlemens classic barbecue sauce.-15 Oct 2008
The cooking method, the rub and the sauce are winners! TRY THIS ONE!-24 Jul 2008
Sweet, Sticky & Spicy Ribs
1. To make the marinade add your passata to a pan (if like me you forget to buy pasatta just throw a tin of chopped tomatoes into a blender and blitz until smooth).
Add the garlic (crushed), star anise, Worcestershire sauce, Dark Soy sauce, Oyster sauce, runny honey and the zest and juice of a lime. Finely slice your chillies and add to the pan as well (use as little or as much chilli as you like, I like them HOT so I use 2 red and 2 or 3 green finger chilies which makes a really spicy sauce. When I’m cooking for other people I tend to use just 1 of each). Alternatively use a teaspoon or 2 of chile flakes.
2. Bring to the boil and leave to simmer for a few minutes, stirring well to combine all the flavours. Then remove from the heat and allow to cool.
3. Whilst the marinade is cooling trim any excess fat from your ribs and add to a large roasting tray. Once your marinade has completely cooled pour over the top of the ribs. Turn them upside down a couple of times.
Cover and leave in the fridge for up to 24 hours. Turn them over occasionally.
4. Take the ribs out of the fridge a couple of hours before you plan on cooking them to bring them up to room temperature and preheat your oven to 150° C (300° F).
5. Cover the roasting dish with foil and cook in the oven for around 3 hours.
6. After this time the meat should be falling off the bone but they’ll look anaemic and like they’ve been boiled. Take the foil off, pour as much of the sauce as you can into a small pan.
7. Put the ribs back in the oven uncovered for another 30 – 40 minutes, turning half way. This will blacken and char them. Gently simmer the pan of sauce to thicken slightly.
8. When the ribs are nicely blackened serve drizzled with the remaining sauce and topped with chopped cilantro. Eat them all yourself or share them and serve with rice or potato wedges.
WHAT TYPE OF RIBS DO YOU USE FOR BARBECUE?
Let’s go over the basic types of ribs to use for barbarcue.
- Pork spareribs: Spareribs are found on the lower belly of the pig and does not offer a lot of meat on the bone which is how it gets it’s name spare rib. These ribs are great of oven baked ribs even though you don’t get a lot of meat off of them.
- Baby back bibs: Baby back ribs are taken from the muscle that runs along the back of the pig and are very meaty and a great choice of pork rib to cook in the oven or on the grill.
- St. Louis style ribs: St. Louis style ribs are basically pork spare ribs with the end ribs and meat skirt removed. These ribs are prepared best in the oven since they will cook faster than most ribs due to having so little meat on them.
- Country-style pork ribs: These are big, meaty ribs taken from the shoulder or the loin. The loin ribs will cook faster than the shoulder ribs so be sure to ask your butcher from what part of the pig your country-style pork ribs come from. These are ribs that can be cooked on the grill, in the oven or even smoked in your smoker.
- 5 pounds pork baby back ribs, cut into half-racks if needed to fit on grill
- 4 teaspoons kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 1 teaspoon cayenne
- Sticky Brown Sugar Glaze
Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it's okay if membrane breaks and bits remain).
In a small bowl, mix salt, pepper, and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let sit 30 minutes at room temperature.
Meanwhile, prepare a charcoal or gas grill for indirect medium-low heat (300° to 350° you should be able to hold your hand 5 in. above cooking grate only 6 to 7 seconds). If using charcoal, light 60 briquets in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a sturdy drip pan on grate between mounds. The area over the drip pan is the indirect heat area. Add 3 or 4 more unlit briquets to each mound when ribs go on and every 30 minutes while cooking. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn center burner(s) off and reduce heat of other burner(s) to medium-low. Place a sturdy drip pan under the turned-off burner(s). The area above the drip pan is the indirect heat area.
Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook ribs until fairly tender when pierced through foil, 50 to 70 minutes.
Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes. Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30 to 40 minutes total.
Remove ribs from grill. Cover loosely with foil and let sit about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve.
Heat oven to 275 degrees Fahrenheit (135C).
If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
Season both sides of the ribs with a generous amount of salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan).
Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.
While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
Optional: Move an oven rack near to the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so they the sauce does not burn.)
These sticky ribs vary a little from a traditional smoked rib, because I don’t use a low and slow process throughout the length of the cook time. The first step gives these ribs the benefit of low temperatures and smoke exposure at the beginning and then tenderize in a higher temperature braise.
The ribs are tightly foiled in a hoisin and soy based sauce during the braising period and are simultaneously infused with the flavors from the liquid while the tight connective rib tissue softens. After the braise, it’s time for the ribs to get sticky!
Each rib is individually dipped in a sweet BBQ sauce made from the reserved braising liquid, red pepper jelly, and a kiss of tangy vinegar. A final sear on a hot grill takes these ribs from awesome to indescribably delicious. As a last note, don’t be too intimidated by the ingredients list, everything here is generally simple to find at your regular grocery store. Enjoy!
4-Ingredient Sticky Ribs
Combine the hoisin, ketchup and sriracha in a large bowl. Reserve ¼ cup in a separate small bowl.
Season pork ribs with salt, then add them to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal the bottom and top pieces to form a tight foil ‘bag’. Cook in the preheated oven for 2 hours.
Remove the ribs from the oven. Turn the oven up to 200°C.
Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Line the baking tray with another clean piece of foil. Transfer the ribs to the lined baking tray and generously brush each rib with the sauce you reserved earlier. Place the tray back into the preheated oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
Remove the ribs from the oven and pile onto a serving plate. Serve with plenty of napkins!
Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth season with salt.
Toss ribs and half of marinade in a 13x9” baking dish set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
Preheat oven to 350°. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.
DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.
How would you rate Spicy Glazed Pork Ribs?
These are just great (also great if you do it for wings)! I make about 50% more sauce than listed - use a third to marinate and two thirds for basting. And I also cut back the amount of time in the oven as I find that they tend to dry out.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Ya'll should try this. It's really good and easy to prepare.
This is really a delicious receipe, meat fall off the bone & not greasy. I slow cooked ribs in the stock until all liquid evaporated, then I added the remaining vege. to the overall sauce for basting. I trashed any leftover sauce after my husband used for basting, next time I would save it & use it as pasta sauce. My kids loved it so much, and they wanted me to double it next time. Won't be long before cooking this one again.
These are delicious - classic sweet and sour ribs.
Still making this recipe. Adding molassas makes a big difference. Still gets rave reviews!
First time I ever made a BBQ sauce.. came out GREAT. With an added touch I soaked the 1 rack of ribs in 4 bottles of Corona Beer over night. Everyone loved them. they want another BBQ This weekend.
I followed the recipe to prepare the ribs (the boiling part) and used my own sauce. The main improvement I add to the recipe is smoking the ribs with hickory for about 1 1/2 -2 hours on indirect cooking. Now it's real BBQ and not just grilled meat with sauce. The boiling insures tenderness and saves a few hours of time on the grill.
This recipe would work well with any decent bbq sauce. I used a combo of Sweet Baby Ray's and some thai chile dipping sauce. After the ribs had simmered for an hour -- I agree onion, celery, etc. not necessary -- I let them sit in the braising liquid for a while, then let marinate in the sauce for about 20 minutes while I heated my gas grill. I turned off one of the burners and grilled on low indirect heat for about 20 min., turning a couple of times. MMMMmmmm. The beefy flavor really shines through.
I have never made or eaten beef ribs before and probably won't again. The meat was very tender but fatty and difficult to get the meat from the bones. The barbecue sauce was just okay - the ketchup really is the stand-out flavor:(. Not a repeat in our house.
An excellent recipe, and works equally well with pork ribs. Given the intensity of the barbeque and sauce flavors, I don't think the addition of the onion, peppercorn and celery to the boiling of the ribs adds anything discernable, however.
I won't rate as I didn't really follow the recipe other than to cook the ribs following the recipe and add some pineapple juice to our standard chili sauce/ketchup/lemon pork rib sauce. Good, but I'm definitely more of a fan of pork ribs. Beef ribs - even the back one's that my husband found on sale just have too much connective tissue for me. Even with the pre-cooking and grilling the substance near the bone was tough and chewy.
Have made it twice this month. The only thing changed was to substitute 8 oz of orange juice and a few drops of molasses instead of the pineapple. Fabulous.
hands down best rib recipe. family/friend favorite, make it every year! so easy and soooooooo good.
This worked out great for me, as it was my very first attempt at BBQ ribs. I made some changes that I think are necessary to tell: I used short ribs instead of back ribs, browned on the stove top, then added water and veggies. After bringing the mixture to a boil, I transferred, covered, to a 325 degree oven and simmered for an hour. I grilled the next day with sauce and they were delicious and tender. I also used the sauce on a couple of chicken breasts for the non- beef-eaters.
This was amazing. I could not keep people away from it.
Absolutely wonderful! This sauce rivals that of Twin Anchors, the great Chicago rib joint.
Awesome recipe! I have never cooked ribs before, but this is now an entry in our family favorite recipes. I changed the sauce a little bit by adding some molasses and some different spices, I also added chopped garlic with the celery and carrots.
So good! I only had time to marinade chicken and flank steak for 3 hours and yet, the sauce permeated the meat. I didn't do the boiling, onion, celery and carrots part, just used the marinade. Again, everyone raved.
I have made this recipe many times over the years. The first time I made it I did not have enough ketchup so I used molasses to make up the difference and it was incredible. I now use about half ketchup and half molasses (sometimes more molasses than ketchup) and always get rave reviews!
I wasn't a big fan. Even my kid didn't like it. It was also a bit of work, after all. I think I'll stick to just simple marinades.
Made this on two separate occassions and received compliments both times. Added a couple of dashes of hot sauce to the glaze which worked well.
Made these for a BBQ last night and they went over very well with the entire crowd. The sauce is delicious.
Very very very very very good! I made this for a bbq for some french friends, and they adored it. Served it with a potato salad and corn on the cob. I didn't use beef though, I used pork, and as I don't have a grill, I cooked it in the oven for about 45 minutes, and then broiled it on high for about 6 minutes. Turned out perfectly. Will definitely do it again.
I hardly ever give 4 forks but this dish deserves each one of ɾm. I have made this now several times and each time it is superb. Yes, it makes a lot of sauce, but then you can use it for other things (it keeps a long time in the fridge, too!) We found boneless ribs (sounds like an oxymoron, no?) at Costco and although I was leary, I used them and WOW, they were so tender. And it's nice not to have to worry about the rib when you're eating from a plate on your lap. So, don't be afraid fo those boneless "ribs" they have at Costco. And make this dish - it's SO GOOD!
My husband loves beef back ribs and this recipe was delicious. I highly recommend it. Instead of using the BBQ, after boiling ribs for about 45 minutes we baked them in the oven at 500 degrees F for about 15 minutes on convection, then lowered the temperature to 375 degrees for another 20 minutes. Worked beautifully - the meat was moist and the sauce was sticky - carmalized, Iɽ say. Very nice alternative to rib roast or pork back ribs.
I substituted 3 bottles of chili sauce for 3 cups of ketchup. This has become one of the favorites of the summer.
Korean BBQ with pork belly
300g belly pork (very finely sliced!) 100g mushrooms, sliced 20 cloves of garlic 20ml Sesame oil 20ml Vegetable oil
2-3 tbsp chilli paste (*preferably Korean Gochujang chilli paste) 2 tbsp fermented soy bean paste or miso paste (doenjang) 2½ tbsp sesame oil 1 tsp crushed garlic 1 tbsp sesame seeds 1-2 tsp sugar
125g cabbage Kimchi, roughly chopped
A Korean BBQ is very simple and very delicious, unlike our bbq where one person cooks and then people eat, the Korean BBQ is about everyone sitting around and chatting a drinking and cooking little bits and eating them whilst they are hot.
Make the Korean bbq sauce by mixing the chilli paste, Fermented soy bean paste, sesame oil, crushed garlic, sesame seeds, sugar together in abowl and set to one side.
When the coals are hot and the flames have all died down,
Put the garlic in a little foil cup with the oil and place on the side of the BBQ so the garlic gently cooks in the oil.
Place the sliced mushrooms on the side and cook slowly, then plae the pork on the bbq and cook turning often until it is like bacon, and yes it can be crispy if you like!
The way to eat the Korean BBQ is with two different flavoured salad leaves and sandwich a piece of meat, a clove of garlic, maybe a mushroom and some Korean BBQ sauce between the two. Fold it all up into a little parcel and eat it in one mouthful. Delicious!