Time 3h10m Yield 6-8 serving(s) Number Of Ingredients 4 Steps:
Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes). Place the ribs in an oven proof pan and scatter the onions all around them. Pour in the beer and seal with a lid or tin foil. Bake at 375F until the pork is tender 1 1/2- 2 hours. Pour out the beer. Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick. Enjoy.
Time 2h25m Yield 3 servings. Number Of Ingredients 6 Steps:
Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.
Time 4h10m Yield 45 pounds ribs Number Of Ingredients 22 Steps:
Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight. Prepare a charcoal grill. Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side. Preheat the oven to 300 degrees F. Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top. Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise. Remove the plastic wrap and foil and let the ribs cool in their braising liquid. To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot. Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined. Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.
Time 9h10m Yield 4 to 6 servings Number Of Ingredients 16 Steps:
Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks. Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight. Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day. Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes. Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates. Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.
Time 6h25m Yield 5 servings. Number Of Ingredients 13 Steps:
In a small saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Set aside., Cut ribs into five serving-size pieces; sprinkle with salt and pepper. Place in a 5- or 6-qt. slow cooker. Pour sauce over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.
Time 2h Yield 4 Number Of Ingredients 5 Steps:
Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender. Preheat oven to 325 degrees F (165 degrees C). Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Time 3h15m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight. Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Time 5h10m Yield 4 serving(s) Number Of Ingredients 18 Steps:
Mix all the sauce ingredients in a large glass bowl, then let sit for a minimum of 2 hours before using it. Cut the ribs into smaller portions. Spread the onion slices in the bottom of a large baking dish (you might have to use two dishes for this). Place the ribs over the onion slices, then sprinkle the herbs (if using) over the ribs. Sprinkle with garlic, peppercorns and bay leaves. Pour the beer over the ribs. Cover with plastic wrap, then marinate for 5 hours. Remove the ribs from the dish. Place the ribs bone-side down on the grill, over medium heat. Remove some sauce from the bowl to baste the ribs with. Grill for about 10 minutes turning occasionally, or until browned, basting every few minutes with the sauce. Serve the remaining sauce with the ribs.
