Courtesy of FoodNetwork
Recipe By: Patrick and Gina Neely
Hi Friends,
BBQ ribs is a staple at every 4th of July celebration and today our featured recipe comes as no big surprise. The Neelys use a meaty St. Louis-style rib cut for this classic recipe. They rub the ribs with a seasoning mixture, cook them low and slow over indirect heat and then baste them with their homemade barbecue sauce. Yum!
Here's the Neely's Wet BBQ Ribs Recipe
Total Time: 10 hr 25 min
Prep: 25 min
Inactive: 4 hr
Cook: 6 hr
Yield: 4 servings
Level: Easy
Ingredients
Sauce:
- 32 ounces ketchup
- 16 ounces water
- 6 ounces brown sugar
- 6 ounces white sugar
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon dry mustard powder
- 2 ounces lemon juice
- 2 ounces Worcestershire sauce
- 8 ounces apple cider vinegar
- 2 ounces light corn syrup
- 3 to 4 pounds spare ribs
- 2 ounces Neely's Seasoning Mix, recipe follows
- 4 ounces paprika
- 2 ounces sugar
- 1 teaspoon onion powder
Sauce:
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
Neely's Seasoning Mix:
Mix all ingredients together in a bowl.
Neely's BBQ Pork Spare Ribs
Recipe Courtesy of Patrick and Gina Neely
Pat and Gina's classic recipe for barbecued spare ribs can be served dry, with just an extra sprinkle of their simple house seasoning, or wet, with barbecue sauce.
Total Time: 27 hr 40 min
Prep: 10 min
Inactive: 24 hr
Cook: 3 hr 30 min
Yield: 4 servings
Level: Easy
Ingredients
- 1 slab pork spare ribs (about 4 pounds)
- 4 -ounces Neely's BBQ Seasoning, recipe follows
- 1 quart Neely's BBQ Sauce, recipe follows
- 4 ounces paprika
- 2 ounces white sugar
- 1 teaspoon onion powder
- 16 ounces ketchup
- 8 ounces water
- 3 ounces brown sugar
- 3 ounces white sugar
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon dry mustard powder
- 1 -ounce lemon juice
- 1 -ounce Worcestershire sauce
- 4 ounces apple cider vinegar
- 1 -ounce light corn syrup
- 2 ounces Neely's BBQ Seasoning
Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
Preheat your grill at 275 degrees F, using hickory wood and charcoal.
Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.
For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
Neely's BBQ Seasoning:
Mix all the ingredients and set aside.
Neely's BBQ Sauce:
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
Yield: 1 quart sauce
Cherry Cola Glazed Spare Ribs
Recipe Courtesy of Sandra Lee
Total Time: 1 hr 50 min
Prep: 5 min
Cook: 1 hr 45 min
Yield: 6 servings
Level: Easy
Ingredients
For Ribs:
- 1/3 cup Sandra Lee All-Purpose Rub
- 2 tablespoons teriyaki mix (recommended: Kikkoman)
- 3 racks pork spare ribs
- 1 cup cherry cola
- 1 cup BBQ sauce
- 1/3 cup cherry preserves
- 2 tablespoons teriyaki mix (recommended: Kikkoman)
For Glaze:
Preheat oven to 350 degrees F.
In a small bowl, combine All-Purpose Rub with 2 tablespoons teriyaki mix. Sprinkle seasoning over ribs and pat in.
Place ribs in a shallow roasting pan. Tightly cover with foil. Bake in oven for 1 hour.
While ribs are cooking, make glaze by combining glaze ingredients in a saucepan over medium heat. Simmer 10 minutes and remove from heat.
Remove ribs from oven and carefully drain fat from roasting pan. Generously brush with glaze and continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with glaze. Remove from grill and cut into servings. Serve hot with glaze on the side.
For Outdoor Grill:
Set up grill for indirect cooking over medium heat. (No heat source under meat). Prepare ribs as directed. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to hot coals or smoke box. Cover grill. Rotate ribs around rack every 30 minutes. After 1 hour, add 10 briquettes to each pile of coals and another handful of soaked hickory chips. Cook 2 to 2 1/2 hours. About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with glaze and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more glaze and re-pile. Cook an additional 10 minutes.
Who Loves Ya Baby-Back?
Recipe Courtesy of Alton Brown
Total Time: 4 hr 35 min
Prep: 1 hr 10 min
Cook: 3 hr 25 min
Yield: 2 slabs ribs
Level: Intermediate
Alton shares his technique for making perfect-every-time baby-back ribs. These easy indoor ribs are spiced up, then braised in the oven and glazed with a homemade sauce.
Ingredients
2 whole slabs pork baby back ribs
Dry Rub:
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped
Preheat oven to 225 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
NOTE: This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
Spice Rubbed Smoked Ribs with Maple-Horseradish Baste
Recipe Courtesy of Bobby Flay
Bobby uses a spice rub which tenderizes the meat and creates a crust on the outside as the ribs smoke. Then he tops them with a maple-horseradish glaze for an unconventional barbecue sauce.
Total Time: 2 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 1 hr 30 min
Yield: 8 servings
Level: Easy
Bobby smokes his spice-rubbed ribs, then finishes them when guests arrive.
Ingredients
Maple-Horseradish Glaze:
- 2 cups pure maple syrup
- 1/2 cup prepared horseradish, drained
- 2 heaping tablespoons Dijon mustard
- 1 tablespoon ancho chili powder
- Salt and freshly ground pepper
- 1/3 cup Spanish paprika
- 3 tablespoons ancho chili powder
- 3 tablespoons New Mexican chili powder
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 2 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 3 cups wood chips (hickory, mesquite, or applewood)
- 4 racks pork ribs (3 pounds each)
Glaze: Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste.
Ribs: Stir spices together in a medium bowl.
About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips. Bring temperature to 220 degrees F.
Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 4 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.
Last but not least, 'THE RUB"...
Rib Dry Rub
Recipe Courtesy of Central BBQ
This Memphis-style rub adds so much flavor and a great crusty top (the "bark") to ribs that you won't need barbecue sauce at all.
Total Time: 10 min
Prep: 10 min
Yield: about 9 tablespoons, enough for 4 servings
Level: Easy
Ingredients
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
Try your hand at making tender, slow-cooked ribs at home with these BBQ rib recipes from Food Network chefs and become one in your circle.
Bon Appétit...
Happy 4th!
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Live well,
Yvonne
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