Suzi Milovanovic has been a mother of all kinds: stay at home mom, work from home mom, and go-the-office working mom. She blends all these perspectives in her contributions to various local and national print and online publications, tel...
Rarely does a meal come along where using your fingers is not only acceptable, but preferred! Great, tender ribs come with patience and slow, even cooking whether you use an oven, grill, slow cooker or smoker. These savory rib recipes for spareribs, baby back ribs or even country style are perfect for that good-to-the-last-lick taste.
Dr. P's ribs
1/4 cup salt
1/4 cup black pepper
1/4 cup brown sugar
4 teaspoons mustard powder
1/2 teaspoon cayenne
2 teaspoons chipotle powder
2 cups Dr Pepper
1 cup ketchup
1/2 cup mustard
1/4 cup apple cider vinegar
2 tablespoons molasses
2-4 teaspoons chipotle powder
Rub the ribs and wrap in plastic; place in the refrigerator for at least four hours.
Heat the oven to 300 degrees while allowing the ribs to sit at room temperature.
In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with foil and place in the oven.
In the meantime, place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and the consistency of syrup.
Take the ribs out of the oven after an hour and a half and spread some of the glaze on each side of the racks.
Place back in the oven, meat side up and cook uncovered for 30 minutes.
Spread more glaze and cook for 30 more minutes or until ribs are desired tenderness.
Take the ribs out of the oven, spread more glaze and then cook each side under the broiler for four minutes.
Easy as cherry pie ribs
1 ½ teaspoon black pepper
2 ½ cups favorite barbeque sauce
¾ cup cherry preserves
1 tablespoon Dijon mustard
1 clove minced garlic
Combine ingredients in a medium size bowl.
Cut ribs into service size pieces and sprinkle with pepper.
Place in 6 quart slow cooker.
Cover with mixture and cook for 6 to 8 hours or until meat is tender.
Sweet Texas ribs
½ cup chopped onion
1 ½ cups white sugar
¼ cup salt
2 ½ tablespoons black pepper
3 tablespoons paprika
2 tablespoons garlic powder
1 teaspoon cayenne pepper
4 cups ketchup
4 tablespoons brown sugar
3 cups hot water
In a medium bowl, stir sugar, salt, black pepper, paprika, 1 teaspoon cayenne pepper and garlic powder. Rub generously over the ribs.
Preheat oven to 275 degrees F. Bake ribs uncovered for 3 to 4 hours, or until the meat is falling off the bone.
Cook onion until lightly browned; stir in ketchup and heat for 3 to 4 minutes.
Mix in water and remaining ingredients.
Reduce heat to low and simmer for 1 hour (add water if the mixture gets too thick).
Baste ribs with sauce during the last 10 minutes of cooking.
Honey BBQ ribs
8 ounce jar of honey
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon celery salt
½ cup dark brown sugar
¼ teaspoon ground pepper
1 finely chopped or grated medium onion
12 ounces barbecue sauce
¼ cup white sugar
Mix all the ingredients in a medium mixing bowl; place in a large roasting pan.
Cut ribs apart for easier serving.
Coat ribs using the mixture at the bottom of the roasting pan.
Spread evenly on the bottom of the pan.
Cover with foil and bake at 375 degrees for approximately 1 hour, turning occasionally.
Soy joy ribs
½ cup dry red wine
¼ cup soy sauce
2 tablespoons vegetable oil
3 cloves minced garlic
½ teaspoon black pepper
Combine all ingredients in a medium mixing bowl.
Place ribs in a shallow baking dish and pour the mixture on top, ensuring that they are evenly coated.
Refrigerate for 2 to 4 hours.
Remove ribs from marinade when grill is hot and discard marinade.
Cook for 1 to 1 ½ hours, turning every 15 minutes.
Balance out the beef with veggies
How to grill vegetables
There's nothing like enjoying the flavor of fresh vegetables whether you grow them yourself or pick them up at the market. One of the best ways to cook vegetables is just to put them on a grill.