Tried, Tasted & True. These ribs are down right delicious, tender and fall off the bone.
You must, I say you must try this recipe. Especially if you love ribs. It is foolproof and so easy to make. You will be soooo glad that you did.
2 racks baby back ribs
Favorite seasonings or dry rub
Favorite barbecue sauce
Preheat oven to 225 degrees.
Remove membrane from the back of the slab of ribs
Season your ribs with Dale’s marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
Place ribs, meat side down, in baking dishes.
Cover the baking dishes with aluminum foil and place in the oven.
Take out after 3.5 hours.
Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
Remove from oven and serve them up with a side of potato salad and some baked beans .
1 9lb (Aprox) Hickory Smoked Ham
2 cups Root Beer divided
3 tbsp Pure Natural Liquid Honey
1 tbsp ginger
1 tsp whole cloves
3 tbsp lightly packed brown sugar
2 tbsp Original Dijon Prepared
1/4 tsp each salt and pepper
Preheat oven to 350°F (180°C). Set ham on a rack in a foil-lined roasting pan. Add 1 1/4 cups (300 mL) root beer to pan, making sure ham is not sitting in root beer. Cover with foil and bake, 1 hour.
Meanwhile, combine remaining root beer in a saucepan with honey and ginger. Simmer until syrupy, about 10 min. Set glaze aside.
Remove ham from oven and cut off and discard skin to expose layer of fat underneath. Score a diamond pattern into fat, but do not cut into meat. Stud each diamond with a clove.
Mix together brown sugar, mustard, salt and pepper. Spread mixture evenly over ham. Then pour root beer glaze over the ham, using a brush to push it into the score marks. Return ham to oven and bake, uncovered, for 1 hour, basting twice with the pan juices, until a meat thermometer reads 160°F (71°C) and the ham is a shiny, golden brown. Remove from oven, cover loosely with foil and let rest, 15 min. Baste again with pan juices before slicing and serving.
BARBECUED PORK STEAKS
4 blade pork steaks, 1 to 1 1/4-inches thick
1/2 cup barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon mustard
Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Meanwhile, stir together
remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing
Your family will love the sweet barbecue flavor of these pork steaks. If you do not have pork steaks on hand, substitute your
favorite pork chops instead. Serve chops with baked potatoes and mixed salad greens.
Calories: 244 calories
Protein: 20 grams
Fat: 8 grams
Sodium: 811 milligrams
Cholesterol: 67 milligrams
Saturated Fat: 3 grams
Carbohydrates: 28 grams
Fiber: 1 grams
2 cups fruity white wine, such as riesling or gewürztraminer
¾ cup coarse sea salt
8 thyme sprigs, leaves stripped (about 2 tablespoons leaves)
2 strips lemon zest, finely chopped
1 cup sugar
In a medium heavy-bottomed saucepan over medium heat, simmer wine until it is reduced by half, 20 to 30 minutes; adjust heat to low and continue to cook down to 2 tablespoons. Cool completely.
In a food processor combine salt, thyme leaves, lemon zest and wine reduction. Pulse 2 or 3 times. Add sugar and pulse again until mixture has the consistency of damp sand. If your mixture is moister, spread it evenly on a sheet pan and leave it out on the counter for several hours or overnight.
Place pork in a baking pan. Spread about 1/2 cup of the salt rub all over the pork (reserve remaining rub for another use; it will keep for a month in the fridge). Cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight.
Light the grill for Medium to Medium high-heat indirect cooking, piling charcoal on one side of the grill and leaving other side unlighted. (For gas grills, turn on the heat on one side of the grill only.) Spread a piece of foil or place a disposable metal roasting pan underneath grill on the unlighted side to catch any drips. Place pork on the grill over the foil. Cover grill and cook, turning every half hour until meat reaches 140 degrees, from 1 hour to 90 minutes. Transfer to a cutting board and let rest 10 minutes before carving.
Too beautiful to pull apart. It took 7 hours to roast but it was worth the wait. This is a perfect rainy day dish. I prepared the pork day before and then roasted it pretty much all day. It was worth it.
Oven-roasted Boston Butt
(recipe from Bobby Flay)
* 3 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon brown sugar
* 1 tablespoon dry mustard
* 3 tablespoons coarse salt
* 1 (5 to 7 pound) pork roast, Boston butt)
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl.
Note: don't add the BBQ sauce if you are not eating everything. Package using freezer bags and save it for another day.
Homemade Cider Vinegar Barbecue Sauce
(from Bobby Flay)
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
This works for both oven and grill. This recipe is for the oven just in case its raining or there is threat of rain. If there is no rain in site, use the same prep and put them on the grill. A Weber kettle works really well.
1 pint water
1/2 cup agave nectar (you can use honey instead, just add a little more water)
2 Tbls kosher salt
The Dry Rub:
4 Tbls sugar
2 tsps chili powder (Mexene)
1 tsp paprika
1 tsp lemon pepper seasoning (Lawry’s)
The ribs need to be brined overnight then rinsed off, dried with paper towels and coated generously with the rub. I lined a baking dish with aluminum foil, placed a wire rack on top of the foil and loaded the country style ribs onto the rack. You should use a rack as it keeps the ribs from cooking in pools of rendered fat.
These got baked for an hour at 325F (internal temp of 155F). They looked pretty good at this point.
Brush the ribs with some Sweet Baby Ray and pushed them back in the oven for another 20 minutes. The internal temp had reached 165F and the ribs were pretty! If you want to make your own bbq sauce instead of using a commercial one you can use your own sauce favorite.
These were very juicy and real tender. Again, these country style ribs were as good as the last batch I made on my Weber kettle and I wouldn’t hesitate to feed these to my friends.
Tender and delicious grilled baby back ribs. The secret here is to bake the ribs before grilling them. And, of course, your favorite
2 slabs baby back pork ribs
coarsely ground black pepper
ground red chili pepper
Preheat oven to 300 degrees.
Cut each full rack of ribs in half. Sprinkle with salt and peppers, being conservative with the salt...
Wrap each half in aluminum foil an place on a heavy baking sheet. Bake for 2 1/2 hours, no longer.
Let cool for 10 -15 minutes before opening foil.
Place on a very hot grill and cook for 3 to 4 minutes on each side. Brush sauce on the ribs while they grill, and just before you serve them. Don't add sauce too early as it may burn.
This is a "foolproof" recipe. The ribs are tender and awesome
Recipe courtesy of Simply Grilling
Vegetable oil, for the grates
1/4 cup honey
4 Tbsp olive oil, divided
2 Tbsp chopped fresh rosemary
4 6-ounce boneless pork chops, each about 3/4-inch thick
Kosher salt and freshly ground black pepper
Preheat a clean grill to medium-high with the lid closed for 8-10 minutes. Lightly brush the grates with oil.
In a small bowl whisk together the honey, 2 tablespoons of olive oil, and rosemary. Transfer half to a small bowl to glaze the pork chops. Reserve the remaining glaze to brush on the cooked chops.
Lightly brush the pork chops with the remaining olive oil. Season with the salt and pepper to taste. Lightly brush the honey-rosemary glaze on both sides of each chop.
Place the chops on the grill. Close the lid and cook until golden brown and slightly charred, about 5 to 6 minutes. Turn the chops. Continue cooking for 6 to 8 more minutes for medium. Remove the chops from the heat, brush with more glaze, and set aside to rest for 5 minutes before serving.