Pork

Ingredients

BARBECUE SAUCE

Chili sauce    1/2 cup
Liquid honey    1/4 cup
Apple cider vinegar    1 tbsp.
Finely chopped onion    1 tbsp.
Dijon mustard    1 1/2 tsp.
Worcestershire sauce    1 1/2 tsp.

CHILI RUB

Brown sugar, packed    1 tsp.
Chili powder    1 tsp.
Garlic powder    1 tsp.
Onion powder    1 tsp.
Paprika    1 tsp.
Ground thyme    1/2 tsp.
Dried rosemary, crushed    1/4 tsp.
Salt    1/4 tsp.
Pepper    1/4 tsp.

RIBS

Baby back pork ribs (about 2 racks)    2 lbs.    900 g

Directions

Barbecue Sauce: Combine all 6 ingredients in small bowl. Chill. Makes about 1 cup (250 mL) sauce.

Chili Rub: Combine all 9 ingredients in small cup. Makes about 2 tbsp. (30 mL) rub.

Ribs: Spread Chili Rub on both sides of each rack of ribs. Wrap with plastic wrap. Let stand in refrigerator for at least 2 hours. Preheat gas barbecue to medium. Remove plastic wrap from ribs. Place ribs on one side of greased grill. Turn off burner under ribs, leaving opposite burner on medium. Close lid. Cook for about 60 minutes, turning occasionally, until meat is tender and just starting to pull away from bones.

Brush with Barbecue Sauce. Cook for about 30 minutes, turning often and brushing with sauce, until glazed. Transfer to large plate. Cover with foil. Let stand for 10 minutes. Cut into 3 or 4 bone portions. Serves 4.

{ 0 comments }

Ingredients

4 Pork baby-back racks of ribs

For the barbecue sauce

1 1/2 cups Water
1 cup White vinegar
1/2 cup Tomato paste
1 tablespoon Yellow mustard
2/3 cup Dark brown sugar, packed
1 teaspoon Hickory flavoring liquid smoke
1 1/2 teaspoons Salt
1/2 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/4 teaspoon Paprika

Preparation

Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.

When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.

When you're ready to make the ribs, preheat the oven to 300 degrees.

Brush sauce over the entire surface of each rack of ribs.

Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.

Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.

When the ribs are just about done, preheat your barbecue grill to medium heat.

Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.

Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.

Just be sure not to brush on the sauce too soon or it could burn.

Serve the ribs with extra sauce on the side and lots of napkins.

{ 0 comments }

Ingredients

6 pounds pork back ribs
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoons minced fresh mint leaves
1/4 teaspoon salt
2 cups fresh orange juice
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 teaspoon grated lemon peel

Preparation

Combine cornstarch, brown sugar, mint and salt in medium saucepan.

Gradually stir in orange and lime juices then cook and stir until thickened.

Remove from heat then stir in lemon and lime peel.
Cut ribs into serving size pieces and brush ribs with sauce.

Place on broiler pan then cover with foil and bake at 350 for 1-1/2 hours.

Remove foil and brush with additional sauce.

Heat remaining sauce and serve with ribs.

{ 0 comments }

Ingredients

4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.

In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.

Preheat grill for medium heat.

Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

{ 0 comments }

Ingredients

4 cups water
3 1/2 pounds country style pork ribs
2 pints fresh blueberries
1 medium onion, thinly sliced
3 tablespoons firmly packed brown sugar
2 tablespoons balsamic or red wine vinegar
1 tablespoon finely chopped fresh ginger root
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Preparation

Bring water to a full boil in 6 quart saucepan; add ribs. Cook over medium high heat until ribs are fork tender, about 20 to 25 minutes.

Meanwhile, heat gas grill on medium or charcoal grill until coals are ash white. Place all remaining ingredients in 2 quart saucepan. Cook over medium heat, stirring occasionally, until flavors are blended, about 12 to 15 minutes.

Place ribs on grill; baste with blueberry sauce. Grill, basting and turning occasionally, until ribs are fork tender, about 20 to 25 minutes.

Cook remaining blueberry sauce over low heat, stirring occasionally, until heated through. Serve sauce over ribs.

TIP: Fresh blueberries are recommended. However, 1 16 ounce package frozen blueberries, thawed, drained can be substituted.
Sauce will be thinner made with frozen blueberries.

{ 0 comments }

Ingredients

3 slabs baby back ribs
rib rub (your preference)
6 or 12 pack beer
mesquite chips
2 cloves garlic, minced
4 tablespoons olive oil
1 cup onion, chopped
1 1/3 cups cider vinegar
1/2 cup brown sugar
2 cans (about 16 oz) tomato sauce
hot sauce
salt
fresh pepper
1 tbsp Worcestershire sauce
yellow mustard
pinch cayenne pepper
2 sweet onions
2 green peppers

Preparation

Note: The best smoked ribs need plenty of care taking over them, and need a little extra time to get the very best from them.

For the BBQ Sauce:

Heat olive oil in a medium sauce pan on medium heat, then soften then onion and garlic  for about 3 minutes taking care not to burn them. Add the vinegar and cook for a further 3 minutes, then add the remaining ingredients, according to your taste and raise to a low boil; then reduce to a simmer for one hour.

Cool; then serve or refrigerate, as this may be made a few days ahead to allow you to relax while the ribs cook.

Depending on the amount of "bite" you like, adjust the amount of salt (approximately 2 teaspoons) hot sauce (approximately 3 teaspoons) and mustard (3 or 4 good squirts) and cayenne (a few dashes)

Now for the ribs:

1 Day ahead - generously rub the ribs with your favorite rub, then wrap each piece tightly in plastic wrap, and then in aluminum foil. Refrigerate for one day.

Soak chips in water for about 30 minutes, then dry. Heat one side of the grill, (I use a gas grill) and add the chips. When they start smoking, add the ribs, cut in half slabs, to the opposite side of the grill, preferably on a top rack. You may stack them if needed.

Pour one can of beer into a disposable aluminum pan, and place over the heat at the back of the grill (this will create some moisture inside to self-baste ribs).

Cook on a low heat. Use a gas grill thermometer to ensure a temperature of 200-225°F degrees. Close the lid to allow the ribs to soak the smoke flavor up, but monitor the temperature, and add chips as needed to keep the smoke billowing.

Every 15 minutes or so baste the ribs - I boil a mix of cider vinegar, lemon juice, hot sauce, pepper, Worcestershire and a little mustard for this.

When the ribs are close to being done, but not quite, I pull them. Rib cook times vary - at this temperature about 3-4 hours would be a good time to check.

When the meat has cooked down from the bone, and the ribs sag on the ends when picked up in the middle by tongs, remove them from the grill.

Preheat the oven to 200°F.

Cut into slices sweet onion and green pepper Place these into the bottom of a baking pan. Cover with beer and water. Slather the ribs with BBQ sauce - then place into the pan Seal tight with aluminum foil and bake for 1-1 1/2 hours.

{ 0 comments }

Ingredients

1/2 cup firmly packed brown sugar
1/2 cup (1 medium) chopped onion
1/3 cup worcestershire sauce
1/4 cup butter
1/4 cup lemon juice
1 (28-ounce) bottle ketchup
1 (6-ounce) jar prepared mustard
2 tablespoons vinegar
1/2 teaspoon chili powder
Ribs Ingredients:
6 pounds country-style pork ribs
6 cups water

Preparation

Combine all sauce ingredients in 3-quart saucepan. Cover; cook over medium heat, stirring occasionally, until sauce comes to a full boil (10 to 15 minutes).
Reduce heat to low. Continue cooking, stirring occasionally, until sauce is thickened and flavors are blended (1 to 1 1/2 hours). Strain sauce, if desired.

Meanwhile, place ribs in 4-quart saucepan; add water. Cover; cook over medium heat, stirring occasionally, until water comes to a full boil (25 to 30 minutes). Reduce heat to low. Cook until ribs are fork tender (30 to 35 minutes).

Drain; pat dry.

Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.

Place ribs onto grill over drip pan. Grill, turning occasionally and brushing with sauce, until desired doneness (25 to 30 minutes). Serve with additional warm sauce.

{ 0 comments }