Barbeque Ribs Recipe
Can you give me a good recipe for oven baked pork ribs?
I need to cook some ribs in the next few days- I need a good recipe for oven baked ribs- I would like a recipe also for a mild barbeque sauce to go with it ( I do not like the traditional red sauces- tooo heavy)- i need some light tasty sauce , thanks and Happy 4th to all of you!
Here are some great recipes:
Baked Spareribs with Luau Sauce
Yields: 8 Servings
Ribs
8 pounds pork spareribs, cut into 1 pound pieces
1/4 cup seasoning salt
1 cup honey
Luau Sauce
1 1/2 cups thawed frozen peaches, drained
1/2 cup white vinegar
1 1/2 teaspoons ground ginger
3/4 cup firmly packed light brown sugar
1/2 cup ketchup
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
Preheat oven to 250°F.
For ribs:
Remove & discard excess fat. Arrange in baking pan large enough to hold in a single layer. Sprinkle with seasoned salt. Bake 2 hours or until ribs are cooked through & meat is tender. Brush with honey & continue baking 5 minutes.
For sauce:
Beat peaches in medium saucepan with an electric mixer at high speed for 5 minutes or until fairly smooth. In custard cup or small bowl, add about 2 teaspoons of the vinegar to ginger, stirring to form a paste.
Continue adding vinegar, a small amount at a time, stirring constantly until mixture is smooth. Add to peaches. Add brown sugar, ketchup, soy sauce, garlic powder, & salt. Cook over medium heat, stirring occasionally, just until mixture simmers.
Serve with ribs.
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Lip-Smackin’ Ribs
If you can hold off 8 hours before digging in, then this recipe is well worth the wait!
2 teaspoons Spike seasoning
1 teaspoon Accent seasoning
1/2 teaspoon freshly ground black pepper
5 racks baby back ribs (about 5 pounds)
6 garlic cloves, minced
2 large jalapeño peppers, minced
2 large onions, halved & thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
In a cup, combine Spike & Accent seasonings & black pepper. Sprinkle 1/4 teaspoon seasoning mixture on each side of the rib racks.
In a small bowl, combine the minced garlic, jalapeño peppers & remaining seasoning mixture. Rub the garlic mixture on the top & bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs.
Spread a layer of onions & bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions & peppers & the ribs.
Tightly wrap the marinated ribs in the foil & refrigerate for 2 days.
Remove the pan from the refrigerator & let it sit at room temperature for 30 minutes.
Preheat the oven to 400°.
Before placing the ribs in the oven, reduce the temperature to 300°. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan & discard, reserving the pan juices. Cut each rack into three sections & serve with the vegetables & pan juices, plus sides of rice & chopped tomato-&-cucumber salad.
Recommended ingredients:
Spike seasoning is a special blend of 38 herbs, vegetables & exotic spices, combined with a bit of salt. It can be found in most major grocery stores with spices or salt. Accent seasoning is also called M.S.G. (Monosodium Glutamate).
It is not a favored seasoning or enhancer in the United States as many people are allergic to it. It is an optional seasoning & can very easily be left out of recipes.
Courtesy: Quincy Jones
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Montgomery Inn Ribs
For 3-4 slabs of ribs
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon tarragon leaves
1 teaspoon oregano leaves
1 teaspoon thyme leaves
Mix spices together & put into shaker. Squeeze the juice of one lemon on both sides of the ribs. Salt evenly & shake spice mix on both sides of the ribs. Brown both sides of the ribs on a hot grill.
Place ribs in baking pan, add 1/8 to 1/4 inch water from the bottom. Cover with foil & bake at 325 to 350 degrees F for 1 1/2 to 2 hours. Fifteen minutes before done, remove foil, drain water & place back in oven.
Montgomery Inn Sauce
1 (24 ounce) bottle ketchup
1 cup granulated sugar (1/2 cup may be enough)
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 medium onion, chopped
1/4 to 1/2 teaspoon garlic salt
1/2 cup tarragon vinegar
This recipe came with no instructions. This is what I have worked out. Blend the onion with the other ingredients in a blender, then warm the sauce. For ribs or chicken, bake as usual, & then add the sauce for 10 minutes as it burns easily.
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