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 2h10m Yield 4 Number Of Ingredients 17 Steps:

Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes. Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray. Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl. Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat. Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing. Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.

Time 45m Yield 6 servings Number Of Ingredients 6 Steps:

Put the ribs in a large stockpot and fill with enough cold water to cover. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds). Add the salt, peppercorns and bay leaves and bring to a boil. Boil until the ribs are slightly soft but not falling apart, about 25 minutes. Prepare a grill for high heat. Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with glaze if you like and then grill another 3 minutes. The finished ribs should be at least 165 degrees F in the center; you don’t want to char the meat, but you want it to fall apart.

Time 3h20m Yield 4 servings Number Of Ingredients 13 Steps:

In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper. Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook’s Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F. In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet. Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours. Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes. While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler. Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.

Time 1h Yield 3 Number Of Ingredients 8 Steps:

Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder. Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet. Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.

Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:

Separate your ribs into single pieces (one bone per bite). Use a large stock pot half filled with water- and a pinch of salt– bring the water to the boil and add the ribs. Allow the ribs to boil for approximately 30 minuts. Remove the ribs from the water using a slotted spoon- but reserve the water- set the ribs aside. Chop your cabbage in desired size. Boil the cabbage in the rib water for approximately 30 minutes or until desired tenderness is achieved. Return the ribs to the water mixing the cabbage and ribs together for approximately 10 minutes- just enough time to rewarm the ribs. Drain and salt and pepper to taste- use a generous amount of pepper- since there are NO other spices in this dish. Serve.

Time 3h45m Yield 4 serving(s) Number Of Ingredients 3 Steps:

Pre-heat oven to 250* F. Season all sides of the ribs with your favorite rub. Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side. Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using). Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes. Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important – the resting period gives the ribs time to re-distribute their juices, just like a steak would). Enjoy!

Time 2h Yield 4 half racks, 4 serving(s) Number Of Ingredients 7 Steps:

  1. Cut ribs into quarter racks and trim all silver fat off.
  2. Combine in large pan. Water, salt, pepper, garlic, and sliced onion.
  3. Bring water to a boil.
  4. Rinse ribs and add to boiling water.
  5. Reduce heat to simmer after ribs are in and simmer for 45 minutes approximately.
  6. After 45 minutes make sure the ribs are ready to be grilled.
  7. Sauce the ribs generously leaving extra sauce for during grilling.
  8. Throw ribs on the hot ready grill until they are cooked all the way thru.
  9. Use foil to cook slow if needed.
  10. Sauce as the ribs cook until they are done flipping them frequently.
  11. Enjoy!

Time 2h30m Yield 2 9x13 casserole full of ribs, 6-8 serving(s) Number Of Ingredients 12 Steps:

Make one recipe of Rib Sauce (above) and set aside. Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling. MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately. ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes. Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid. ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs). Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain. **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole. Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them. Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs. MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours. If frozen, thaw before baking. Place UNCOVERED ribs in preheated 350 degree oven. Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is “melt-in-your-mouth” tender. If you have any remaining sauce, serve it with the ribs, along with plenty of napkins. These are finger-licking good and messy to eat– but is there any other way to eat ribs?. *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside. Mix remaining dry ingredients together. Place in saucepan. Mix remaining wet ingredients together. Pour half of wet ingredients into dry ingredients, stirring to mix well. Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit. While mixture is gently boiling, pour in slurry while stirring. Return mixture to a slow boil and cook until sauce thickens a little. Sauce should be thick enough to cling to ribs, yet pourable. Cool sauce and store in air-tight glass or plastic container. Refrigerated it keeps indefinitely.

Time 1h55m Yield 6 servings. Number Of Ingredients 12 Steps:

Place in a single layer in a 15x10x1-in. baking pan. Bake at 325° for 30-35 minutes; drain. , In a large saucepan, combine the remaining ingredients. Bring to a boil. Pour over ribs. Bake 50-60 minutes longer, basting occasionally. Cut into serving-size pieces.

Time 1h15m Yield 4 serving(s) Number Of Ingredients 11 Steps:

Place the ribs in a large pot. Cover with water, the add in the powdered meat tenderizer and whole onion; cover and bring to a boil; reduce heat and simmer for 40 minutes. Prepare a baking dish or a medium size roasting pan. In a bowl mix together chopped onion, garlic (if using) BBQ sauce, ketchup, mustard, honey, brown sugar and black pepper or cayenne (if using). Place the ribs into the baking dish. Pour the sauce over the ribs. Bake uncovered in a 425 degree oven for about 30-35 minutes, or until the ribs are desired tenderness.

Time 2h30m Yield 4 servings Number Of Ingredients 18 Steps:

To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off. Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan. Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers. Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt. Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees. Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

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