Ingredients

4 pounds pork spareribs
1/2 cup white distilled vinegar
1/3 cup tomato ketchup
1 teaspoon salt
2 teaspoons ground ginger
2 tablespoons soy sauce
1/2 cup peach jam
1/2 cup firmly packed brown sugar
2 garlic cloves, crushed

Directions

Cut pork spareribs into portions of 2 or 3 and boil in water for 20 minutes. Remove the ribs and pat dry. Place the ribs in large baking dish and bake at 425°F (220°C) for 15 minutes.

Combine vinegar, ketchup, salt, ginger, soy sauce, peach jam, brown sugar, and crushed garlic cloves in a bowl and mix well.

Remove the ribs from the oven and spoon 2/3 of the sauce on top. Place the ribs back in the oven and cook covered for 20 minutes. Remove from the oven and serve with the remaining sauce.

Makes 4 servings.

Luau Barbecue Pork Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

3 slabs pork back ribs
1/2 cup granulated sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup of your favorite barbecue sauce
1/2 cup honey

Directions

In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.

In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using).

Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of ribs. Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.

Serves 5.

Kansas City Pork Back BBQ Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 pounds pork back ribs
2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 1/2 teaspoons white pepper
1/2 teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon oregano leaves

Preparation

Cut ribs into serving-size pieces.

Combine seasonings together well and rub on all surfaces of ribs.

Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1 1/2 hours.

Serves 4.

Cajun BBQ Pork Baby Back Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Southwestern Style BBQ Ribs With Chilli Rub is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Smoky Hickory BBQ Baby Back Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Zesty Sweet Pork BBQ Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Hot Pepper BBQ Baby Back Pork Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Blueberry Sauce BBQ Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Mesquite BBQ Baby Back Ribs With Beer Sauce is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Bone Munchers Extra Special BBQ Pork Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 pounds pork spareribs
2 quarts apple juice
3 cups barbecue sauce
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt

Preparation

Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.

Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.

Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.

Radished Apple BBQ Sauced Spareribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 pounds pork spareribs
1 cup brown sugar
1/2 cup chile sauce
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 garlic cloves, crushed
1 tsp dry mustard
1/4 cup ketchup
1/4 cup rum
1 dash black pepper, ground

Preparation

Preheat oven to 350 degrees F. Cut spareribs into serving size pieces, wrap twice in aluminum foil, and bake for 1 1/2 hours. Remove foil, and drain drippings. (you may freeze the drippings to use for later in soups.) Put ribs in a large roasting pan.

Combine brown sugar, chile sauce, soy sauce, Worcestershire sauce, garlic, mustard, ketchup, rum and pepper in a bowl. Coat the ribs with mixture and marinate (at room temperature) for 1 hour, or if you prefer, refrigerate overnight.
Preheat grill at medium heat. Place the grate 4 inches over heat source.

Brush the grill grate with oil and place the ribs on grill. Cook for 30 minutes, basting with marinade.

Hungry Bellys Pork BBQ Spareribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

2 to 3 slabs (around 8lbs)  of Pork Loin Baby Back Ribs
Ketchup
Mustard
4 tablespoons of Brown Sugar (2 tbl per slab)
1 – 12oz bottle of Stubb’s Pork Marinade (or your favorite)
1 bottle of thick BBQ sauce such as KFC Masterpiece
Salt and Pepper

Preparation

Preheat Oven to 275 degrees F.

Find a large aluminum pan that the ribs will fit in.
Lightly season the Ribs with Salt and Pepper.

Drain the liquid from the bottle of Stubb’s Pork Marinade and spoon the seasoning that is left in the colander and put it in a bowl by itself. Note: you can dump the liquid from the marinade or save it for something else but you will not need it for this recipe you just need the spices.

Apply the seasoning that you just separated from the Marinade to the top of both slabs of ribs.

Add Ketchup and Mustard to both slabs. Now I don’t have an extact measurement except to say make a line going up and back on both slabs. Watch the video and you will see what I mean.
Mix 4 oz of the Thick BBQ sauce in with the seasonings that you separated from the Marinade bottle.

Apply this mixture to the top of the slabs evenly.

Apply 2 tablespoons for Brown Sugar to each slab.

Cover the pan with aluminum foil and put in the oven at 275 degrees F for 2 hours.

Once it gets close to the 2 hours and you are ready to eat – turn your BBQ grill on to high.

Grill the ribs on a high heat for up to 10 minutes depending on how you like them done. Slather on BBQ sauce to the ribs once you turn them once on the grill and eat them bones!

Pork Loin Baby Back Barbecue Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

5 pounds baby back pork ribs
1/2 gallon apple juice
1 head garlic, separated into cloves
1 tablespoon granulated garlic
2 cups barbeque sauce

Preparation

Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).

Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.

Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.

Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.

Easy Smokehouse Style Pork BBQ Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

Apple wood smoking chips, soaked in water

Dry Rub

1/4 cup  kosher salt
2 tablespoons  freshly ground black pepper
3/4 cup  garlic powder
1/2 cup  dried oregano
1/2 cup  celery seeds
1 cup  paprika
1 cup  chile powder

Smoked Ribs

1/4 cup  water
3/4 cup  white distilled vinegar
2 lemons, juice only
4 slabs baby back pork ribs (about 8 pounds total)

Preparation

1. Set up your grill for indirect cooking over a medium heat (no heat source under ribs). Place soaked apple wood chips in smoker box and place over heat on grill (if you are using a charcoal grill, place the wet chips directly on top of coals).

2. Combine Dry Rub ingredients. Set aside about one-third of the mixture for sprinkling on the ribs when finished. Add water, vinegar, and lemon juice to the remaining two-thirds of the rub to make a paste. Rub the paste on both sides of the ribs and set on the grill. Cook for 2 1/2 hours, until ribs are tender.

3. When the ribs are just about done, use a basting brush to give the ribs a final baste with the Dry Rub paste. Cook for 1 to 2 minutes more, turning once. Generously coat the ribs with the reserved dry rub, then serve immediately.

Smoked BBQ Baby Back Ribs With Spicy Dry Rub is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

3 racks pork baby back ribs
1 lemon cut in half
2 packets (1.6 ounces each) buffalo wing mix
2 tsp garlic powder
2 tsp freshly ground black pepper
1 teaspoon or more cayenne
1 bottle (12-ounce) buffalo wing sauce
Blue cheese dressing
Celery sticks (optional)

Preparation

Remove thin membrane from the back of ribs. Rub ribs with cut lemon; set aside.

In a small bowl combine buffalo wing mix garlic powder black pepper and cayenne. Sprinkle seasoning over ribs and pat in. Cover ribs with plastic wrap. Chill in refrigerator for 1 to 3 hours.

Soak 2 cups hickory wood chips in water for at least 1 hour. Set up grill for indirect cooking over medium heat. Let ribs stand at room temperature for 30 minutes.

Drain wood chips. Add some of the soaked wood chips to the smoke box if using a gas grill or place chips on hot coals if using charcoal. Place ribs on rib rack on hot grill over drip pan (or place ribs bone sides down directly on hot grill). Cover grill. Cook for 2 to 2 1/2 hours. Rotate ribs around rack every 30 minutes. If using charcoal add 10 briquettes and a handful of soaked wood chips to each pile of coals every hour. If using a gas grill add a handful of soaked wood chips to the smoke box every hour.

About 20 minutes before ribs are done remove ribs from rib rack and place meat sides down on grill. Generously brush with wing sauce; stack ribs over drip pan. Cover and cook for 10 minutes. Turn ribs; brush with additional wing sauce and restack. Cook 10 minutes more or until tender. Remove from grill; cut into portion sizes.

Serve hot with extra wing sauce blue cheese dressing and celery sticks (optional). Makes 4 servings

INDOOR METHOD: Prepare ribs as directed. Preheat oven to 350 degrees F. Place ribs bone sides down on a wire rack in a shallow roasting pan. Cover tightly with aluminum foil. Bake in oven for 1 hour. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs uncovered for 30 to 45 minutes more or until tender turning and brushing occasionally with wing sauce during the last 20 minutes of cooking. Serve as directed.

Buffalo BBQ Baby Back Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Serves 4 to 6

Ingredients

4 lb. Pork Ribs
1/4 cup Green Onions, chopped
3 cloves Garlic
2 to 5 Jalapeo Peppers
1/4 cup Green Chile Peppers
2 Tbs. crushed Pineapple
1 Tbs. ground Allspice
1 Tbs. Jamaican Jerk
1 Tbs. fresh Ginger
1 tsp. ground Nutmeg
1 tsp. Salt
1 Tbs. Peanut Oil
4 Tbs. Brown Sugar
4 Tbs. BBQ Sauce
12 Bay Leaves, soaked in water overnight

Preparation

In a food processor or blender puree the green onions, garlic, Jalapeo and green Chile peppers, and pineapple with the allspice, Jamaican jerk, ginger, nutmeg, salt, peanut oil, brown sugar, and BBQ sauce.

Score the pork ribs slightly by making small slashes every two inches. Rub the puree mixture on ribs and refrigerate 1 or 2 days, turning and re-rubbing the ribs as necessary.

Grill the ribs indirectly by placing a drip pan in the bottom of grill and filling it with water. Place the soaked bay leaves in the water.

Place the coals at the sides of the grills for indirect cooking.

Slowly grill the ribs on rack above drip pan for 2-3 hours over low heat. Wood chips may be added to the fire for extra flavor.  2-2 1/2 hours before you plan to eat.

Jamaican Jalapeno Pork BBQ Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 slabs pork loin back ribs

First Stage Dry Rub:

1/2 c dark brown sugar
1/2 c paprika
1/3 c garlic salt
2 T onion salt
2 T chili powder
1 T black pepper
1 1/2 tsp dried oregano
1 1/2 tsp white pepper
1 tsp cumin

Second Stage:

1/2 c apple juice
1/2 c grape juice

Third Stage:

3/4 c First Stage Rub
1/4 c brown sugar

Finishing Glaze:

1 1/2 c bbq sauce or red sauce
1/2 c honey

Preparation

Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

Preheat overn to 250°F. Combine the First Stage rub and mix well.. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hrs.

Remove ribs from oven. Place each rib meat-side down on its own double aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. POur 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hr.

Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes (I do this part on the grill).

Remove the ribs from oven and increase oven temp. to 350°F. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes. (I do this on the grill, too).

These ribs are a real delight, so make plenty!

Pitmaster Style BBQ Pork Ribs is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup

Preparation

Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.

In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)

Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).

Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.

String the pork on the skewers.

Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

Phillipino Pork Barbecue Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon salt
3 pounds pork loin back ribs or
1 1/2 pounds spareribs

***GLAZE***

1/2 cup red currant jelly
3 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon Dijon mustard
thin orange slices; garnish

Preparation

Combine the first five ingredients and rub only the meaty side of the ribs. Cover and refrigerate for 2 hours. An hour or so before serving, start cooking ribs 10 to 12″ from coals (or under broiler) turning from time to time.

Pork will take 60 to 70 minutes to cook depending on the thickness.

Meanwhile, heat to combine red currant jelly, orange and lemon juice with mustard. Brush ribs with the glaze during the last 15 minutes of cooking. Garnish with orange slices.

BBQ Pork Ribs With Currant Sauce Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!