Ingredients

2 cups chili sauce
1/3 cup ketchup
1/3 cup cider vinegar
1/3 cup dark brown sugar
3 tablespoons soy sauce
3 tablespoons dry sherry
1 1/2 teaspoons ground ginger
3/4 to 1 teaspoon crushed hot red pepper, or to taste
2 crushed garlic cloves

Preparation

In a medium non aluminum saucepan, combine all ingredients. Simmer over medium-low heat, stirring occasionally, until the sauce just coats a spoon, about 20 minutes.

If the sauce thickens too much, thin with a little water. Use immediately or cover and refrigerate for up to 1 week.

Makes 3 cups.

Memphis Barbecue Rib BBQ 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 cup soy sauce
6 tablespoons dark brown sugar, firmly packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chile or to taste
2 teaspoons Chinese five spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
4 to 6 pounds beef short ribs

Preparation

To prepare sauce: in a small saucepan combine all the ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.

2. To barbecue the ribs: two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with the sauce several times during the marinating period. Refrigerate until ready to cook.

When the fire is ready, position the rack 3-inches above the heat source.

Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Bring the marinade in a saucepan to a boil and cook, boiling for 5 minutes. Set aside.

Place the ribs on the grill and sear for 10 minutes on each side.

Spoon on the reserved marinade at little at a time after each turn. Cook for 5 minutes, then turn and baste the second side.

Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

Makes 2 2/3 cups sauce, serving 4 to 6 people.

Five Spice Hot Chilli Barbecue Beef 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

4 to 5 pounds beef chuck short ribs
2 (12-ounce) cans beer
1 bottle of your favorite barbecue sauce

Preparation

1. Trim any excess fat from ribs and place in a Dutch oven or large cooking pot. Add the beer to cover ribs. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 1/2 hours or until fork-tender.

2. Prepare outdoor grill with medium coals, or heat gas grill to medium.

3. Place ribs on grill; brush with barbecue sauce.

4. Grill, covered, turning often and brushing with barbecue sauce, for about 15 minutes or until crisped

5. Heat any remaining barbecue sauce and serve with ribs.

Makes 6 servings.

BBQ and Beer BBQ Beef Short 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

3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.

Preheat an outdoor grill for medium-high heat.

Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Barbecued Korean Gal-Bi Short 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

1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne
4 1/2 pounds beef short ribs
1/2 cup olive oil
1 onion, minced
2 celery ribs, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
1 (28-ounce) can crushed Italian tomatoes
1 cup water
2 tablespoons tomato paste
1 tablespoon crushed dried oregano
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes

Preparation

Combine the flour, salt, white pepper, and cayenne on a large platter. Dip the short ribs in the mixture to coat lightly on all sides. Remove excess flour by patting the ribs briskly with your hands; set aside.

Heat the olive oil in a large, heavy stockpot over medium-high heat. Brown the ribs on all sides, in batches if necessary, and transfer to a platter.

Pour off and discard about half of the fat in the pan. Reduce the heat to low, add the onion, celery, carrot and garlic; cook until nearly golden, about 10 minutes. Occasionally scrape and stir the bottom of the pan with a wooden spoon to loosen any browned bits of meat.

Stir in the tomatoes, water, tomato paste, oregano, bay leaf, salt pepper and red pepper flakes. Turn the heat to medium-high and bring the sauce to a boil. Add the browned ribs, reduce heat to low, and simmer, covered, about 3 hours. Check the pot and stir occasionally to prevent scorching.

When done, the meat should fall off the bone when gently scraped with a wooden spoon or fork. Before serving, lift the meat out with a slotted spoon or tongs and place on a platter. With a ladle, skim off and discard any fat that has risen to the top.

Remove the bay leaf. Spoon the remaining sauce over the meat and serve over a bed of pasta such as penne.

Makes 8 servings.

Braised BBQ Spicy Hot Short Beef 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 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

4 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
1/2 cup reduced-sodium soy sauce
1/2 cup white sugar
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons ground black pepper
3 tablespoons water
1 tablespoon Asian (toasted) sesame oil
1 1/2 tablespoons Asian plum wine

Preparation

Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.

Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.

The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.

Korean Barbecue Beef 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

4 pounds pork baby back ribs
1 (1.06 ounce) package McCormick® Grill Mates® Mesquite Marinade Mix
1/2 cup ketchup
1/3 cup brown sugar
1/4 cup orange juice

Directions

Preheat grill to medium heat. Place ribs on grill over indirect heat. Grill until ribs are done and tender, 1 to 1 1/2 hours; turn occasionally.

Meanwhile, in small bowl, stir together remaining ingredients. Baste ribs with BBQ sauce during last 20 minutes of grilling time, turning as necessary to coat all surfaces.

Easy Pork Mesquite 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

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!