BBQ ribs are a classic summertime favorite, but they can be intimidating to make at home. With the right techniques and tools, however, anyone can learn how to make delicious BBQ ribs that are tender, juicy, and full of flavor. In this blog post, we’ll walk you through the steps to make BBQ ribs that are sure to impress your friends and family. Whether you’re using a grill or smoker, we’ve got you covered with tips and tricks to make the best BBQ ribs around. So fire up the grill and get ready to savor the savory, smoky taste of homemade BBQ ribs.
Table of Contents
Lets Make Ribs!!!
Does any dish scream BBQ more than a platter piled high with savory, succulent ribs, slowly cooked over a smoky fire until it practically melts in your mouth? The tantalizing aromas of spices and sauces, wafting through the air and beckoning you to partake. There is just something about ribs that speaks to our deepest cravings and desires, tempting us with their siren song and beckoning us to take a bite.
In this guide we’ll take a quick look at the history of ribs. We’ll explore the popular meats and various cuts of ribs. We’ll look at the different recipes for sauces and rubs. And we’ll share the many ways ribs are prepared not only in different regions around the United States, but from
History of Ribs
Smoked ribs, one of the most popular forms of barbecue, have a long and rich history that dates back to ancient times. The word “barbecue” is believed to have originated from the Spanish word “barbacoa,” which refers to a framework of sticks used for cooking meat over an open fire. “Barbacoa” was first recorded in the English language in 1661, and was later shortened to “barbecue.” The term has since come to refer to a variety of outdoor cooking techniques, including grilling, smoking, and roasting.
The practice of smoking meat as a method of preservation dates back to the early humans, who discovered that the smoke from a fire could help to preserve meat and make it more flavorful. This method of cooking meat was used by the indigenous people of the Caribbean and Central and South America.
Native American cultures would smoke meats over open fires using wood chips or other natural materials to impart flavor. The practice of smoking ribs spread to Europe through the colonization of the Americas, and it eventually became a popular method of preparing ribs in many parts of the world.
In the United States, smoked ribs are particularly popular in the South, where they are often served at barbecues and other outdoor events. The popularity of smoked ribs has grown in recent years, and they can now be found in restaurants and homes all over the country.
There are many different ways to smoke ribs, and the method used can vary depending on the region and the personal preference of the person preparing the ribs. Some common methods for smoking ribs include:
Barbecue smoking: This is a popular method in the southern United States, where ribs are often cooked low and slow over wood or charcoal for several hours. The ribs are typically seasoned with a dry rub or basted with a barbecue sauce before being smoked.
Hot smoking: This method involves cooking the ribs at a higher temperature (around 225-275 degrees Fahrenheit) for a shorter period of time (around 4-6 hours). The ribs are typically cooked over wood chips or other natural materials to impart flavor.
Cold smoking: This method involves cooking the ribs at a lower temperature (around 100-120 degrees Fahrenheit) for a longer period of time (around 8-12 hours). The ribs are typically cooked over wood chips or other natural materials to impart flavor.
Regardless of the method used, smoking ribs is a time-honored tradition that has been enjoyed by people all over the world for centuries. The slow cooking process and the use of natural wood smoke help to infuse the ribs with a rich, smoky flavor that is hard to replicate with other cooking methods.
Competition Ribs and Judging
Barbecue rib competitions have a long and storied history, with roots dating back to the early 20th century. The first recorded rib competition took place in Memphis, Tennessee in the late 1950s, when a group of local barbecue restaurants decided to hold a contest to determine who had the best ribs in town.
Since then, rib competitions have become a popular and beloved part of the barbecue tradition, with contests being held all over the world. These competitions often feature a variety of categories, including pork ribs, beef ribs, and lamb ribs, with judges evaluating the ribs based on factors such as tenderness, flavor, and overall appearance.
Some of the largest and most well-known rib competitions include:
The Memphis in May World Championship Barbecue Cooking Contest: Held annually in Memphis, Tennessee, this rib competition is one of the most prestigious and largest in the world. It features over 250 teams competing in various categories, including pork ribs, beef ribs, and lamb ribs.
The American Royal Barbecue Contest: Held annually in Kansas City, Missouri, the American Royal Barbecue Contest is one of the largest and longest-running rib competitions in the United States. It features over 500 teams competing in various categories, including pork ribs, beef ribs, and lamb ribs.
The Jack Daniel’s World Championship Invitational Barbecue: Held annually in Lynchburg, Tennessee, the Jack Daniel’s World Championship Invitational Barbecue is one of the most prestigious rib competitions in the world. It features over 100 teams competing in various categories, including pork ribs, beef ribs, and lamb ribs.
Rib competitions have become an integral part of the culture of barbecue, with many of the most well-known barbecue restaurants and pitmasters honing their skills and earning their reputations through rib competitions. These competitions are often major events, with thousands of spectators and competitors coming together to celebrate the art of barbecue and to determine who has the best ribs around.
Typically held by barbecue organizations or festivals, rib competitions are often divided into categories based on the type of meat being cooked (e.g. pork, beef, lamb, venison, etc.). Competition ribs are judged based on a variety of different factors, including:
- Taste: The taste of the ribs is perhaps the most important factor in the judging process. Judges will consider the overall flavor of the ribs, including the balance of sweet, savory, and spicy flavors. They will also consider the use of any rubs, marinades, or sauces that were applied to the ribs, and how well they complement the flavor of the meat.
- Tenderness: The tenderness of the ribs is also a key factor in the judging process. Judges will consider how easily the meat comes off the bone and whether it is juicy and moist or dry and overcooked. While many people prefer their ribs “fall-off-the-bone”, most competitions are looking for a little bit of “tug”.
- Appearance: The appearance of the ribs is also important in the judging process. Judges will consider the overall appearance of the ribs, including their color, texture, and the presence of any char or smoke ring.
- Presentation: The presentation of the ribs is also a factor in the judging process. This includes how the ribs are presented on the plate and the overall presentation of the dish.
Judges will typically score the ribs on a scale of 1 to 10 in each of these categories, with a score of 10 being the highest. The scores from each judge are then combined to determine the overall winner of the competition.
Barbecue competitions are an integral part of the barbecue tradition, bringing together pitmasters and chefs from all over the world to showcase their skills and compete for the title of the best barbecue in various categories. Ribs are a particularly popular category at these competitions, with judges evaluating the ribs based on factors such as tenderness, flavor, and overall appearance. These competitions are a celebration of the art of barbecue and have helped to propel many talented pitmasters and chefs to fame and success. Whether you’re a seasoned competition barbecue veteran or just a fan of great ribs, barbecue competitions are a must-see event for anyone who loves barbecue.
Many well-known and highly respected barbecue pitmasters and chefs have made a name for themselves through their expertise in preparing and cooking ribs. Some of the most famous and renowned rib chefs include:
Bobby Flay: One of the early Food Network celebrity chefs, Bobby Flay is a renowned chef and restaurateur known for his expertise in a variety of cuisines, including barbecue. Flay has made a name for himself as a skilled grill master, and his ribs are a particular standout. Flay’s ribs are known for their bold flavors and perfect balance of sweet and spicy, with a tender, falling-off-the-bone texture that has earned him a devoted following. Flay has won numerous awards for his ribs at barbecue competitions and has also shared his rib-making techniques with fans through his cookbooks and cooking shows.
Myron Mixon: Known as the “Winningest Man in Barbecue,” Myron Mixon is a world champion pitmaster and the author of several bestselling books on barbecue. Mixon is known for his expertise in cooking ribs and has won numerous awards for his ribs at barbecue competitions.
Johnny Trigg: A veteran of the barbecue competition circuit, Johnny Trigg is known for his skill in cooking ribs and has won numerous awards for his ribs at barbecue competitions. Trigg is also the author of several cookbooks and has appeared on numerous cooking shows and programs.
Tuffy Stone: A competition barbecue pitmaster and chef, Tuffy Stone is the owner of Q Barbecue in Richmond, Virginia and is known for his expertise in cooking ribs. Stone has won numerous awards for his ribs at barbecue competitions and is also the author of several cookbooks.
Melissa Cookston: A world champion pitmaster and the owner of Memphis BBQ Company, Melissa Cookston is known for her expertise in cooking ribs and has won numerous awards for her ribs at barbecue competitions. Cookston is also the author of several cookbooks and has appeared on numerous cooking shows and programs.
These are just a few names to know out of the many talented rib chefs who have made a name for themselves in the world of barbecue. There are many other pitmasters and chefs who are also highly skilled in cooking ribs and who have won awards and accolades for their ribs at barbecue competitions.
Types of Ribs
Pork Ribs
Pork Ribs are the most popular choice. Pork is inexpensive compared to other rib-meats, and produces delicious results! If you’re just getting started in your BBQ journey, mastering pork ribs is a great first step. There are 3 basic cuts of pork ribs:
- Baby back ribs are often cooked using a dry rub or a sweet and tangy barbecue sauce. Also known as pork loin ribs or back ribs, baby backs are a lean and tender cut of meat that is taken from the upper part of the pig’s ribcage. They are shorter and narrower than other cuts of ribs and are often considered to be the most desirable because of their milder flavor and tenderness. Thanks to the Chili’s jingle, we all want our baby back, baby back, baby back, baby back ribs!
- Spareribs are a larger and meatier cut of pork ribs that come from the lower part of the pig’s belly, just above the breast. Also known as side ribs, they have more fat and connective tissue than baby back ribs, which gives them a richer flavor and a moister texture. Spareribs are typically cooked using a low and slow cooking method.
- St. Louis-cut ribs are a type of spare ribs that have been trimmed of excess fat and bone, resulting in a cleaner-looking rectangular shape. The origins of St. Louis-style ribs are somewhat disputed, with some sources claiming that they were developed in the city of St. Louis, Missouri, while others suggest that they are simply a variation of spare ribs that were popularized in the region. Regardless of their exact origins, St. Louis-style ribs have become a popular dish in the Midwest and beyond.
Beef Ribs
Beef ribs are cut from a beef cow and are typically larger and more flavorful than pork ribs. Beef ribs are a large and meaty cut of ribs that are taken from the upper part of a cow’s ribcage. They have a bold and beefy flavor and are typically cooked using a low and slow cooking method. There are several cuts of beef ribs including:
- Plate ribs: These ribs come from the lower chest of the cow and are often larger and meatier than other types of beef ribs. They are a good choice for slow cooking methods, such as braising or smoking.
- Chuck ribs: These ribs come from the shoulder area of the cow and are typically smaller and less meaty than other types of beef ribs. They are a good choice for grilling or roasting.
- Short ribs: These ribs come from the lower ribcage of the cow and are shorter and more compact than other beef ribs. They are a good choice for braising or slow cooking.
Other Ribs
Lamb ribs are a smaller and more delicate cut of ribs that are taken from the ribcage of a lamb. They have a rich and slightly gamey flavor and are typically cooked using a low and slow cooking method. Lamb is going to be on the more expensive side. Lamb ribs are often served with a variety of sauces, such as mint sauce or a red wine reduction. You may see them labeled as rack of lamb, or the lamb crown.
Venison ribs are a lean and flavorful cut of ribs that are taken from the ribcage of a deer. If you’re a hunter, you’ve probably had venison ribs many times. If you’re not a hunter, you may have trouble finding them. Venison ribs have a rich and slight-to-medium gamey flavor and are typically cooked using a low and slow cooking method. These are often served with a variety of sauces, such as a red wine reduction, blackberry, or a hoisin glaze. Because they are so lean, venison is probably the most challenging on our list to get right, but when done right, they are exceptional!
The Process of Cooking Ribs
Different Types of Ribs are Cook Differently
Due to the differences in their size, fat content, and overall flavor profile. Here are a few key differences to consider when cooking beef ribs versus pork ribs:
- Size and thickness: Beef ribs are typically larger and thicker than pork ribs, which means they will take longer to cook. Beef ribs can be cooked using the same low and slow method as pork ribs, but they may require an additional hour or two of cooking time to reach the desired level of tenderness.
- Fat content: Beef ribs have more fat than pork ribs, which can help to keep the meat moist and flavorful during the cooking process. However, it is important to trim any excess fat from the ribs before cooking to prevent flare-ups on the grill or smoker.
- Flavor profile: Beef ribs have a stronger, more robust flavor than pork ribs due to the higher fat content and the presence of connective tissue. This means that they may require less seasoning and a simpler rub or sauce to allow the natural flavors of the meat to shine through.
Lamb and venison ribs are generally smaller and leaner than pork or beef ribs and should cook faster.
United States BBQ Ribs Recipes
There are many different ways to make BBQ ribs, and the specific method you choose will depend on your personal preferences and the equipment you have available. Low and slow is the cooking method we prefer, such as grilling or smoking, and that’s what we’ll do here. So let’s get started!
Steps to BBQ Ribs:
- Trimming – Remove the papery membrane from the bone side and trim any loose edges.
- Rinse – rinse under cold water to remove any bone chips and moisten the meat.
- Salt or Marinade– sprinkle kosher salt on the meaty side or marinade in a container; wrap up and refrigerate (preferably overnight).
- Preheat your grill or smoker to 225-275 degrees Fahrenheit.
- Remove the ribs from the refrigerator and place on a tray or cutting board.
- Pat the ribs with a paper towel to remove excess moisture.
- Apply your rub or seasonings.
- Place the ribs on the grill or smoker.
- Apply Sauce.
- Remove from the grill or smoker.
- Let rest at least 15 minutes while wrapped or covered in foil.
- Serve ‘em up!
Rib Preparation
Ideally you want to start prepping your ribs the night before. This will give them time to absorb the salt deep into the tissue.
We need to remove the thin membrane on the bone side of the ribs. When cooked, the membrane is a papery texture and not pleasant to eat. This will help also help the ribs cook more evenly and make them more tender. Loosen a corner of the membrane from the bone using a sharp knife or a special tool called a rib lifter. Carefully peel the membrane from the ribs. Using a paper towel to grab the loosened corner can help keep the membrane from slipping out of your grip. Go slow and try to peel it in one piece.
Next, trim off any excess fat or loose meat from the ribs before cooking. There shouldn’t be much to trim, but a little bit of attention now makes a much better final product. Look at the ends of the ribs, are their partial bones or fragments? If so, clean up the edge by removing it. Is there any loose dangling meat? Loose dangling meat will turn to charcoal during the cook, so just go ahead and remove it now. You can still cook those scraps and bits separately for a nice little mid cook snack but do it in a way that does not detract from your achieving rib perfection!
After we’ve trimmed and removed the membrane, rinse each under cold water. Nothing ruins an otherwise perfect rack of ribs quicker than biting into a bone chip and possibly cracking a tooth, so make sure all of that is cleaned off.
Finally, we want to salt the ribs. Salt absorbs deep into the meat and helps it to regulate the moisture during the cook. But this takes time, and this is the reason we want to prep the night before we cook whenever possible. It makes a noticeable difference. How much salt should you use?
If you’re marinating, the marinade will have all the salt you need. If you’re not marinating, we want to dry-brine with kosher salt, that’s what gives us the best results.
Dry-brin simply means putting salt on wet meat and allowing it to absorb. We don’t use any salt in our rub recipes. If you follow this practice, then about 1 tablespoon per average sized 2-3 pound rack sprinkled evenly across the meaty side of the ribs is good.
Salt is cheap, and most store-bought rubs are loaded with it. I love trying new rubs and seasonings, so I understand the desire to experiment, and you can get a lot of great ideas for creating your own rubs that way. But if you want to make the best possible ribs, controlling the salt is a HUGE factor. If you’re going to use a store-bought rub, you can cut the dry-brine kosher salt down to ½ tablespoon per rack. Regardless, you’ll need to consider how much salt is in the rub, seasoning, and/or sauces you’ll be using, and adjust your dry brine to your personal preferences.
As soon as you have your ribs trimmed, rinsed, and salted, wrap them up and get them into the refrigerator!
BBQ Rib Cook
Preheat your grill or smoker to 225-275 degrees Fahrenheit.
While the grill or smoker is heating up, pull the ribs from the refrigerator about 30 minutes before cooking. We don’t want to introduce food born illness, but we also don’t want to shock the ribs by moving them from 30-something degree refrigerator temperature to 225+.
Pat the ribs dry with paper towels. We want to remove excess moisture that might interfere with getting a nice outside crust. Next, generously apply dry rub to cover the meat. You should still be able to see through to the meat, but there should be a nice thin coating of rub.
Place the ribs on the grill or smoker to cook, maintaining that temperature between 225F and 275F. Smoking ribs over charcoal and wood chips is ideal, but we’ve gotten great results on the pellet smoking grill as well. If you’re in the market for a new rib-making-machine, check out our post about the Pit Barrel Cooker barrel smoker and the Traeger and Camp Chef pellet grill smokers!
Food Safety Note: It is important to handle and store ribs properly to minimize the risk of bacterial contamination. Like any type of meat, ribs should be cooked to a safe internal temperature to minimize the risk of foodborne illness. The U.S. Department of Agriculture recommends cooking pork to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time, to ensure that it is fully cooked and safe to eat. This is should not be an issue for BBQ ribs because to get ribs with tug, you’ll need to get to at least 190F; and to get fall-off-the-bone ribs you’ll need internal temperatures of 203F.
The cooking time will depend on the size and thickness of the ribs, the type of meat, as well as the temperature of your grill or smoker. It is important to use a meat thermometer to ensure that the ribs are cooked to the proper temperature.
For pork ribs, after about 2 hours- 2 ½ hours you should see the ends of the rib-bones starting to poke out. Beef ribs will probably take a little longer, and lamb or venison possibly a little shorter time. When they get to about ½” it’s time to start checking the internal temperature—with experience you’ll get pretty good at eyeing this.
If you’re using a dry rub only recipe, keep the ribs on the heat until you reach your target temperature.
BBQ sauces have sugars (natural and added) that we want to caramelize but we don’t want to char. If you’re going to apply a BBQ sauce, about 30 minutes before the ribs reach your target temperature you’ll want to brush the sauce onto the ribs covering all sides. Continue cooking until you hit your target internal temperature.
What is the target temperature? As mentioned, some people prefer ribs that literally fall off the bone—this occurs when the internal temperature of the ribs reaches 203 degrees Fahrenheit or higher. Some people, and most competition judges, prefer ribs that have a little tug. Tug is where the ribs hold to the bone as you pick them up, but are so tender that biting into them will pull the meat clean from the bone—this occurs in the range of 190-200 degrees Fahrenheit.
When you hit your internal target temperature, remove the ribs from the grill or smoker and tent them under foil. Allow them to rest for least 10-15 minutes before serving. You should have tender, juicy, flavorful, scrumptious barbecued ribs!
Serve Them Up
Baby back ribs are usually served as a whole or half rack. St Louis and spare ribs are usually served in sections of 3-4 ribs. Beef ribs are frequently separated to the individual rib. Lamb is usually served as a rack or even arranged into a crown shape. Venison ribs are usually separated individually. Regardless of style, do what works for you. If you’re serving ribs with a bunch of other food, cutting them into individual or small sections may work best.
All the classic BBQ sides work well with ribs. Baked beans, mac-n-cheese, potatoes in any of their endless possibilities. Cole slaw, Brussel sprouts, corn bread, roasted veggies. It all works.
Ribs in the United States
BBQ in the Carolina’s
Stationed at Fort Bragg North Carolina while serving in the US ARMY, and our Dad retiring to South Carolina, I have had the pleasure of tasting plenty of Carolina BBQ in a variety of different places, preparations, and styles. Carolina BBQ probably has more diverse flavors and styles in a small area than any other region anywhere! This is a true southern delight, and these styles are a must-try for any barbecue lover. With their tender, juicy meat and bold, smoky flavor, these ribs are a true treat for the senses. Whether grilled, smoked, or braised, Carolina ribs are always a standout dish, and are sure to be a hit at any barbecue or gathering.
(North) Carolina Style BBQ Ribs (Vinegar Based)
Carolina style BBQ is most popular in North Carolina. The use of a vinegar-based sauce, which helps to balance out the richness of the pork and add a tangy, acidic flavor to the meat. The sauce is typically made with apple cider vinegar, and it may also include ingredients like sugar, salt, and various spices.
When smoking the meat, be sure to use a hardwood like hickory or oak to give it a rich, smoky flavor.
(North) Carolina-style BBQ Dry Rub Ingredients:
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon mustard powder
1 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for a spicier rub)
To make the rub, mix the ingredients together in a bowl until well combined. You can then use the rub to season your pork by rubbing it all over the surface of the meat. Be sure to coat the meat evenly and generously, as the dry rub will help to add flavor and depth to the meat.
(North) Carolina-style BBQ Sauce Ingredients:
1 cup apple cider vinegar
1/2 cup sugar
1/4 cup ketchup
1 tablespoon paprika
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper (optional, for a spicier sauce)
Instructions: In a medium saucepan, combine the apple cider vinegar, sugar, ketchup, paprika, salt, black pepper, and cayenne pepper (if using). Stir the ingredients together until well combined. Place the saucepan over medium heat and bring the sauce to a simmer, stirring occasionally. Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it has thickened slightly. Remove the sauce from the heat and let it cool to room temperature. Once the sauce has cooled, transfer it to an airtight container and store it in the fridge until you are ready to use it.
Carolina Gold BBQ Sauce (Mustard Based)
One of the most well-known styles of South Carolina BBQ is known as “Carolina gold,” which is a mustard-based BBQ sauce that is typically made with yellow mustard, vinegar, brown sugar, and a variety of spices. This style of BBQ sauce is often used on pulled pork, but works great on ribs as well. It is particularly popular in the eastern part of the state.
Ingredients:
1 cup yellow mustard
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
salt and pepper to taste
Instructions: In a medium bowl, combine the mustard, vinegar, brown sugar, paprika, garlic powder, onion powder, and cayenne pepper. Mix well until all of the ingredients are fully combined. Add salt and pepper to taste. Refrigerate the sauce until ready to use. Use the sauce to brush over grilled or smoked pork, or use as a dipping sauce.
Lexington-style BBQ Sauce (Tomato Based)
Western Carolina Lexington-style BBQ, which is also known as “Piedmont-style,” is popular in the western part of the Carolina’s, especially in the Piedmont region of North Carolina in the town of Lexington. This style is made with pork shoulder or pork ribs that are smoked over hickory wood. The meat is then coated with a tomato-based BBQ sauce that is made with vinegar, ketchup, and a variety of spices.
Lexington-style barbecue rub:
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper (optional)
To use the rub, simply mix all of the ingredients together in a small bowl. You can adjust the spiciness of the rub to your liking by adjusting the amount of cayenne pepper you use. Rub the seasoning mixture into the meat until it is well coated, then allow the meat to rest for at least an hour before cooking. The rub can be stored in an airtight container for up to a month.
Lexington-style barbecue sauce is a vinegar-based sauce. It is a thin, tangy sauce that is used to baste pork while it is cooking and is often served on the side as a condiment.
Lexington-style barbecue sauce ingredients:
1 cup apple cider vinegar
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
To make the sauce, simply mix all of the ingredients together in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly. Remove from heat and let cool before using.
You can adjust the sweetness and spiciness of the sauce to your liking by adjusting the amount of brown sugar and cayenne pepper you use. The sauce can be stored in the refrigerator in an airtight container for up to a week.
Eastern Carolina-style BBQ (Vinegar Based)
Eastern Carolina-style barbecue rub that is commonly used in the eastern region of North Carolina. This rub is typically used to season pork shoulder or pork butt before cooking and is often combined with Eastern Carolina-style barbecue sauce to create a delicious, tangy flavor. Eastern Carolina-style barbecue sauce is a vinegar-based sauce that is thin and slightly spicy, with a strong vinegar flavor and a hint of mustard. It is used to baste the meat while it is cooking and is also often served on the side as a condiment.
Eastern Carolina-style barbecue rub:
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper (optional)
To use the rub, simply mix all of the ingredients together in a small bowl and then apply it to the meat. Rub the seasoning mixture into the meat until it is well coated, then allow the meat to rest for at least an hour before cooking. The rub can be stored in an airtight container for up to a month. You can adjust the spiciness of the rub to your liking by adjusting the amount of cayenne pepper you use.
Eastern Carolina-style barbecue sauce:
1 cup apple cider vinegar
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
To make the sauce, simply mix all of the ingredients together in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly. Remove from heat and let cool before using.
You can adjust the sweetness and spiciness of the sauce to your liking by adjusting the amount of brown sugar and cayenne pepper you use. The sauce can be stored in the refrigerator in an airtight container for up to a week.
Memphis-style BBQ
Memphis-style BBQ is a type of barbecue that originates from the city of Memphis, Tennessee. It is characterized by the use of pork as the main protein, which is slow-smoked over a variety of hardwood logs, including hickory and oak. The pork is typically served as pulled pork, which is pork that has been slow-cooked and shredded into small pieces.
Memphis-style BBQ also includes a variety of sauces and rubs, which are used to add flavor to the meat. These sauces and rubs can be made with a variety of ingredients, including vinegar, tomato, mustard, and spices.
In addition to pulled pork, Memphis-style BBQ also includes other traditional barbecue dishes, such as ribs, chicken, and sausage. These dishes are also slow-smoked over wood and served with a variety of sauces and sides, including coleslaw, baked beans, and potato salad.
Memphis-style BBQ is a popular style of barbecue throughout the southern United States, and it is known for its rich, smoky flavor and tender, juicy meat.
Sure! Here are a few more things to know about Memphis-style BBQ:
The history of Memphis-style BBQ is closely tied to the city’s history as a major transportation hub. In the early 20th century, Memphis was a hub for the Mississippi River and the railroad, which brought a diverse group of people to the city. These people brought with them their own traditions and flavors, which helped to shape the unique style of BBQ that is now associated with Memphis.
One of the key features of Memphis-style BBQ is the use of a dry rub, which is a mixture of spices and seasonings that is applied to the meat before it is smoked. The dry rub helps to add flavor and depth to the meat, and it can include ingredients like paprika, chili powder, cumin, and garlic powder.
Another important aspect of Memphis-style BBQ is the use of wood for smoking the meat. Different types of wood can be used to add different flavors to the meat, and hickory and oak are two of the most common woods used in Memphis-style BBQ.
In addition to pulled pork, ribs are also a staple of Memphis-style BBQ. Ribs can be cooked in a variety of ways, including dry-rubbed and smoked, or basted with a sweet, tomato-based sauce.
In Memphis, BBQ joints are a popular place to gather and socialize, and they often feature live music and other entertainment. Many BBQ joints in Memphis are known for their laid-back atmosphere and friendly service, and they are a popular destination for locals and tourists alike.
To make a Memphis-style dry rub for BBQ, you will need the following ingredients:
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon mustard powder
1 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for a spicier rub)
To make the rub, simply mix all of the ingredients together in a bowl until well combined. You can then use the rub to season your meat by rubbing it all over the surface of the meat. Be sure to coat the meat evenly and generously, as the dry rub will help to add flavor and depth to the meat.
Once your meat is coated with the dry rub, you can either let it sit in the fridge for a few hours to allow the flavors to penetrate the meat, or you can smoke it immediately. When smoking the meat, be sure to use a hardwood like hickory or oak to give it a rich, smoky flavor.
Kansas City-style BBQ
This style of BBQ is known for its sweet, tomato-based sauces and its wide variety of meats, including pork, beef, chicken, and lamb. Kansas City-style BBQ is also known for its burnt ends, which are crispy, caramelized pieces of meat that are often served as a topping for sandwiches.
Kansas City-style BBQ sauce is a sweet and tangy sauce that is typically made with a combination of tomato, vinegar, sugar, and spices. Here is a simple recipe for making your own Kansas City-style BBQ sauce at home:
Ingredients:
1 cup ketchup
1/2 cup brown sugar
1/2 cup apple cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for a spicier sauce)
Instructions:
In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, yellow mustard, paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
Stir the ingredients together until well combined.
Place the saucepan over medium heat and bring the sauce to a simmer, stirring occasionally.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it has thickened slightly.
Remove the sauce from the heat and let it cool to room temperature.
Once the sauce has cooled, transfer it to an airtight container and store it in the fridge until you are ready to use it.
St. Louis-style BBQ
This style of BBQ is characterized by the use of pork, specifically pork ribs, which are slow-smoked over wood and then coated in a sweet, tomato-based sauce. St. Louis-style BBQ is often served with sides like coleslaw, baked beans, and potato salad.
St. Louis-style BBQ is a type of barbecue that originated in the city of St. Louis, Missouri. It is characterized by the use of pork ribs, which are slow-smoked over wood and then coated in a sweet, tomato-based sauce. St. Louis-style BBQ is often served with sides like coleslaw, baked beans, and potato salad.
The history of St. Louis-style BBQ is closely tied to the city’s history as a major transportation hub. In the early 20th century, St. Louis was a major hub for the Mississippi River and the railroad, which brought a diverse group of people to the city. These people brought with them their own traditions and flavors, which helped to shape the unique style of BBQ that is now associated with St. Louis.
One of the key features of St. Louis-style BBQ is the use of pork ribs, which are known for their rich, meaty flavor and tender, juicy texture. The ribs are typically slow-smoked over wood, which helps to infuse them with a rich, smoky flavor. Once the ribs are cooked, they are coated in a sweet, tomato-based sauce, which helps to balance out the smoky flavor of the ribs.
In addition to its delicious BBQ, St. Louis is also known for its thriving music and arts scene. Many BBQ joints in St. Louis feature live music and other entertainment, and they are a popular destination for locals and tourists alike.
I hope this information helps! Let me know if you hav
St. Louis-style BBQ sauce is a sweet and tangy sauce that is typically made with a combination of tomato, vinegar, sugar, and spices. Here is a simple recipe for making your own St. Louis-style BBQ sauce at home:
Ingredients:
1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons molasses
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for a spicier sauce)
Instructions:
In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
Stir the ingredients together until well combined.
Place the saucepan over medium heat and bring the sauce to a simmer, stirring occasionally.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it has thickened slightly.
Remove the sauce from the heat and let it cool to room temperature.
Once the sauce has cooled, transfer it to an airtight container and store it in the fridge until you are ready to use it.
I hope this recipe helps you make some delicious St. Louis-style BBQ sauce at home! Let me know if you have any other questions.
Alabama-style BBQ
Alabama-style BBQ is a type of barbecue that originates from the state of Alabama. It is characterized by the use of pork and chicken, which are slow-smoked over wood and then coated in a mayonnaise-based white sauce. Alabama-style BBQ is typically served with sides like coleslaw, baked beans, and potato salad.
The history of Alabama-style BBQ is closely tied to the state’s agricultural history. Alabama is known for its rich, fertile soil, which has made it an important producer of pork and other meats. In the early 20th century, farmers and plantation owners in Alabama began to develop their own unique styles of BBQ, using the pork and chicken that they raised on their farms.
One of the key features of Alabama-style BBQ is the use of a mayonnaise-based white sauce, which helps to balance out the richness of the pork and add a creamy, tangy flavor to the meat. The sauce is typically made with mayonnaise, vinegar, and various spices, and it is often applied to the meat after it has been smoked, rather than before.
In addition to its delicious BBQ, Alabama is also known for its beautiful beaches, rolling hills, and thriving music and arts scene. Many BBQ joints in Alabama feature live music and other entertainment, and they are a popular destination for locals and tourists alike.
Alabama-style BBQ sauce is a mayonnaise-based sauce that is commonly used in the southern United States. It is typically made with mayonnaise, vinegar, mustard, and a variety of spices. Here is a recipe you can use to make Alabama-style BBQ sauce at home:
Ingredients:
1 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup yellow mustard
1 tablespoon brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
salt and pepper to taste
Instructions:
In a medium bowl, combine the mayonnaise, vinegar, mustard, brown sugar, paprika, garlic powder, onion powder, and cayenne pepper.
Mix well until all of the ingredients are fully combined.
Add salt and pepper to taste.
Refrigerate the sauce until ready to use.
Use the sauce to brush over grilled or smoked meat, or use as a dipping sauce.
Beef ribs
To prepare beef ribs, the ribs are typically seasoned with a dry rub or marinade and then cooked using a variety of methods, including grilling and smoking.
Preparation: To prepare beef ribs, the ribs are typically seasoned with a dry rub or marinade and then cooked using a variety of methods, including grilling, smoking, or braising. Some people also like to apply a barbecue sauce to the ribs during the cooking process to add flavor. It’s important to cook beef ribs to a safe internal temperature to minimize the risk of foodborne illness. The U.S. Department of Agriculture recommends cooking beef to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time, to ensure that it is fully cooked and safe to eat.
Short ribs are a type of beef ribs that come from the lower ribcage of the cow and are shorter and more compact than other types of beef ribs. They are a good choice for braising or slow cooking, as they are typically tougher and require a longer cooking time to become tender. Here is a basic recipe for making short ribs:
Ingredients:
4-6 pounds of short ribs
2 tablespoons of olive oil
1 medium onion, chopped
3 cloves of garlic, minced
1 cup of red wine
2 cups of beef broth
2 tablespoons of tomato paste
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
Salt and pepper to taste
Instructions:
Preheat your oven to 325 degrees Fahrenheit.
Season the short ribs with salt and pepper on all sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the short ribs to the pot and sear them on all sides until they are browned.
Remove the short ribs from the pot and set them aside. Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
Add the red wine to the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer and let it cook for 5 minutes.
Add the beef broth, tomato paste, rosemary, and thyme to the pot and stir to combine. Return the short ribs to the pot and bring the mixture to a boil.
Cover the pot with a lid and transfer it to the oven. Braise the short ribs in the oven for 3-4 hours, or until they are tender and fall off the bone.
Remove the short ribs from the pot and let them rest for a few minutes. Strain the braising liquid and discard the solids. Return the braising liquid to the pot and bring it to a boil over medium heat. Let it cook for a few minutes until it thickens slightly.
Serve the short ribs with the braising liquid and your choice of side dishes. Enjoy!
Venison ribs
Venison ribs are a flavorful and lean cut of meat that can be prepared in a variety of ways. Here is a basic recipe for cooking venison ribs:
Venison ribs are a truly unique and delicious cut of meat, and are a must-try for any adventurous food lover. With their rich, slightly gamey flavor and delicate, tender texture, these ribs are a true delight on the palate. Whether braised, roasted, or smoked, venison ribs are always a standout dish, and are sure to be a hit at any dinner party or gathering.
Living in Pennsylvania where hunting is very popular, I have had the pleasure of trying venison ribs in a variety of different preparations and styles. From classic red wine reductions to more innovative hoisin glazes, there is no shortage of delicious and creative ways to serve venison ribs. And whether you prefer the more traditional methods of cooking, or are looking to try something a bit more daring, there is a venison rib recipe out there for you.
So if you’re feeling adventurous and want to try something truly special, give venison ribs a try. Trust me, you won’t be disappointed!
BBQ Venison Ribs
To make BBQ venison ribs, you will need the following ingredients:
4-6 pounds of venison ribs
2 cups of BBQ sauce
1 cup of apple cider vinegar
1 cup of ketchup
1/2 cup of brown sugar
1/4 cup of Worcestershire sauce
2 tablespoons of paprika
2 tablespoons of garlic powder
2 tablespoons of onion powder
1 tablespoon of chili powder
Salt and pepper to taste
Instructions:
Preheat your grill to 300°F (150°C).
In a large mixing bowl, combine the BBQ sauce, apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Stir to combine.
Place the venison ribs in a large foil pan or baking dish and pour the BBQ sauce mixture over the ribs, turning them to coat them evenly.
Cover the baking dish with aluminum foil and bake the ribs in the oven for 3-4 hours, or until they are tender and fall off the bone.
Preheat your grill to medium-high heat.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Serve the ribs with your choice of side dishes. Enjoy!
Grilled Venison Ribs with Garlic and Herb Rub
To make grilled venison ribs with a garlic and herb rub, you will need the following ingredients:
4-6 pounds of venison ribs
3 cloves of garlic, minced
1 tablespoon of dried thyme
1 tablespoon of dried rosemary
1 tablespoon of dried oregano
1 tablespoon of paprika
Salt and pepper to taste
Instructions:
In a small mixing bowl, combine the garlic, thyme, rosemary, oregano, paprika, salt, and pepper. Stir to combine.
Place the venison ribs in a large baking dish and rub the garlic and herb mixture over the ribs, turning them to coat them evenly.
Preheat your grill to medium-high heat.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Serve the ribs with your choice of side dishes. Enjoy!
Venison Ribs with Hoisin Glaze
To make venison ribs with a hoisin glaze, you will need the following ingredients:
4-6 pounds of venison ribs
1/2 cup of hoisin sauce
1/4 cup of soy sauce
2 tablespoons of honey
2 cloves of garlic, minced
1 teaspoon of grated ginger
1 teaspoon of sesame oil
Instructions:
Preheat your grill to 300°F (150°C).
In a small mixing bowl, combine the hoisin sauce, soy sauce, honey, garlic, ginger, and sesame oil. Stir to combine.
Place the venison ribs in a large foil pan or baking dish and pour the hoisin sauce mixture over the ribs, turning them to coat them evenly.
Cover the foil pan or baking dish with aluminum foil and cook the ribs for 3-4 hours, or until they are tender and fall off the bone.
Adjust your grill to medium-high heat.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Braised Venison Ribs
Ingredients:
4-6 pounds of venison ribs
2 tablespoons of olive oil
2 medium onions, finely chopped
3 cloves of garlic, minced
2 cups of chicken broth
1 cup of red wine
1 tablespoon of tomato paste
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
Salt and pepper to taste
Instructions:
Preheat your oven to 300°F (150°C).
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook until the onions are translucent, about 5 minutes.
Add the venison ribs to the pot and turn them to coat them evenly in the oil. Add the chicken broth, red wine, tomato paste, rosemary, thyme, salt, and pepper to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot with a lid and transfer it to the oven. Cook the ribs for 3-4 hours, or until they are tender and fall off the bone.
Remove the ribs from the pot and let them rest for a few minutes. Strain the braising liquid and discard the solids.
Preheat your grill to medium-high heat.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Serve the ribs with the braising liquid and your choice of side dishes. Enjoy!
It’s worth noting that the specific ingredients and cooking methods used to cook venison ribs can vary widely depending on the individual cook’s preference. Some people may prefer to braise the ribs in the oven instead of grilling them, while others may choose to use a different type of liquid, such as beer or apple cider, in place of the red wine. Additionally, the specific spices and herbs used in the braising liquid can vary depending on the individual cook’s preference and the availability of ingredients.
Venison ribs are a flavorful and lean cut of meat that can be prepared in a variety of ways. Here are a few more recipes for cooking venison ribs:
Lamb ribs
Lamb ribs are a flavorful and delicate cut of meat that can be prepared in a variety of ways. Here are a few recipes for cooking lamb ribs:
Lamb ribs are a true culinary delight, and a must-try for any adventurous foodie. With their delicate, yet flavorful meat and rich, slightly gamey flavor, these ribs are a treat for the senses.
From classic mint sauce to more innovative hoisin glaze, there is no shortage of delicious and creative ways to serve lamb ribs. And whether you prefer the more traditional methods of cooking, or are looking to try something a bit more daring, there is a lamb rib recipe out there for you.
So as is the case with venison, if you’re feeling adventurous and want to try something truly special, give lamb ribs a try. You won’t be disappointed!
Grilled Lamb Ribs with Rosemary and Garlic
To make grilled lamb ribs with rosemary and garlic, you will need the following ingredients:
4-6 pounds of lamb ribs
3 cloves of garlic, minced
1 tablespoon of fresh rosemary, finely chopped
1 tablespoon of olive oil
Salt and pepper to taste
Instructions:
Preheat your grill to medium-high heat.
In a small mixing bowl, combine the garlic, rosemary, olive oil, salt, and pepper. Stir to combine.
Place the lamb ribs in a large baking dish and rub the garlic and herb mixture over the ribs, turning them to coat them evenly.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Serve the ribs with your choice of side dishes. Enjoy!
Lamb Ribs with Mint Sauce
To make lamb ribs with mint sauce, you will need the following ingredients:
4-6 pounds of lamb ribs
2 cups of chicken broth
1 cup of red wine
2 cloves of garlic, minced
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
Salt and pepper to taste
Instructions:
Place the lamb ribs in a foil pan or baking dish and add the chicken broth, red wine, garlic, rosemary, thyme, salt, and pepper. Stir to combine.
Cook the ribs on low heat for 8-10 hours, or until they are tender and fall off the bone.
To make the mint sauce, you will need the following ingredients:
1/2 cup of mint leaves, finely chopped
1/4 cup of red wine vinegar
1/4 cup of sugar
Salt and pepper to taste
Instructions:
In a small mixing bowl, combine the mint leaves, red wine vinegar, sugar, salt, and pepper. Stir to combine.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Serve the lamb ribs with the mint sauce on the side. Enjoy!
Asian Ribs
Korean-style ribs
Also known as “galbi,” are a popular dish in Korean cuisine that is made by marinating ribs in a mixture of soy sauce, garlic, and brown sugar before grilling or roasting them. They are often served with a side of pickled vegetables or kimchi.
Galbi, also known as Korean-style ribs, is a popular dish in Korean cuisine that is made by marinating ribs in a mixture of soy sauce, garlic, and brown sugar before grilling or roasting them. The origins of galbi are somewhat disputed, but it is believed to have a long history in Korean cuisine, dating back at least several centuries.
According to some accounts, galbi was originally a dish that was enjoyed by the upper class in Korean society, as it was considered a luxury food due to the high cost of beef at the time. It is also believed that galbi was originally a dish that was served on special occasions, such as weddings and other celebrations.
In the modern era, galbi has become a more widely available and popular dish in Korean cuisine, and it is enjoyed by people of all social classes. It is often served at barbecue restaurants and other casual dining establishments, and is also a popular choice for home cooking. Galbi is often served as a main dish, often with a side of rice or noodles, and is a popular choice for outdoor barbecues and other social gatherings.
To prepare Korean-style ribs, the ribs are typically marinated in a mixture of soy sauce, garlic, brown sugar, and other spices for several hours or overnight. The ribs are then grilled or roasted until they are tender and caramelized. Some people also like to apply a glaze or sauce to the ribs during the cooking process to add flavor.
Korean-style ribs are often served as a main dish, often with a side of rice or noodles. They are a popular choice for outdoor barbecues and are often cooked on outdoor grills or in ovens.
Like other types of ribs, Korean-style ribs are a good source of protein and also contain some essential vitamins and minerals. However, they are also high in fat and calories, so it is important to enjoy them in moderation as part of a balanced diet. The nutritional content of Korean-style ribs can vary depending on the specific ingredients used in the marinade and any additional sauces or glazes applied during the cooking process.
Here is a basic recipe for making Korean-style ribs, also known as “galbi”:
Ingredients:
2-3 pounds of pork ribs
1/2 cup of soy sauce
1/4 cup of brown sugar
2 cloves of garlic, minced
1 tablespoon of sesame oil
1 tablespoon of honey
1 teaspoon of sesame seeds
Salt and pepper to taste
Instructions:
In a small bowl, mix together the soy sauce, brown sugar, garlic, sesame oil, honey, and sesame seeds until the brown sugar is dissolved.
Place the ribs in a large, shallow dish and season them with salt and pepper on both sides. Pour the marinade over the ribs and turn the ribs to coat them evenly. Cover the dish with plastic wrap and marinate the ribs in the refrigerator for at least 2 hours or overnight.
Preheat your grill or oven to 350 degrees Fahrenheit.
Remove the ribs from the marinade and discard the remaining marinade. Place the ribs on the grill or in the oven and cook them for 45-60 minutes, or until they are tender and caramelized.
Remove the ribs from the grill or oven and let them rest for a few minutes. Cut the ribs into individual servings and serve them with a side of pickled vegetables or kimchi. Enjoy!
Chinese-style ribs
Chinese ribs are a popular dish in Chinese cuisine that is typically made by cooking ribs in a sweet and savory sauce made with hoisin, soy sauce, and five-spice powder. The exact origins of Chinese-style ribs are not well documented, but it is likely that the dish has a long history in Chinese cuisine, dating back at least several centuries.
In the modern era, Chinese-style ribs are a widely available and popular dish in Chinese cuisine, and they are often served at Chinese restaurants and other casual dining establishments. They are also a popular choice for home cooking and are often prepared using a slow cooker or oven. Chinese-style ribs are often served as a main dish, often with a side of steamed rice or noodles, and are a popular choice for outdoor barbecues and other social gatherings.
It’s worth noting that the term “Chinese ribs” can refer to a variety of dishes that involve cooking ribs in a Chinese-inspired sauce or seasoning. In addition to the hoisin, soy sauce, and five-spice powder, other ingredients that are commonly used in Chinese ribs recipes include garlic, ginger, and honey. The specific ingredients and cooking method can vary depending on the region of China and the individual cook’s preference.
Here is a basic recipe for making Chinese-style ribs:
Ingredients:
2-3 pounds of pork ribs
1/2 cup of hoisin sauce
1/4 cup of soy sauce
1 tablespoon of honey
1 teaspoon of five-spice powder
2 cloves of garlic, minced
1 tablespoon of vegetable oil
Salt and pepper to taste
Instructions:
Preheat your oven to 350 degrees Fahrenheit.
In a small bowl, mix together the hoisin sauce, soy sauce, honey, five-spice powder, and garlic until well combined.
Place the ribs in a large, shallow dish and season them with salt and pepper on both sides. Pour the hoisin sauce mixture over the ribs and turn the ribs to coat them evenly. Cover the dish with plastic wrap and marinate the ribs in the refrigerator for at least 2 hours or overnight.
Remove the ribs from the marinade and discard the remaining marinade. Place the ribs in a large, shallow baking dish and roast them in the oven for 45-60 minutes, or until they are tender and caramelized.
Remove the ribs from the oven and let them rest for a few minutes. Cut the ribs into individual servings and serve them with a side of steamed rice or noodles. Enjoy!
Ribs in Africa
Ribs are a popular food in many parts of the world, including Africa. In Africa, ribs are often enjoyed as a main dish and are typically prepared using a variety of methods, including grilling, smoking, and braising.
In many African countries, ribs are often prepared using traditional cooking methods and seasonings that are specific to the region. For example, in South Africa, ribs are often marinated in a mixture of spices and herbs, such as paprika, cumin, coriander, and garlic, before being grilled or braised. In West Africa, ribs are often cooked in a spicy tomato-based sauce, while in East Africa, ribs are often marinated in a mixture of spices and grilled over an open fire.
In addition to being enjoyed as a main dish, ribs are also a popular choice for outdoor barbecues and other social gatherings in Africa. They are often served with a variety of side dishes, such as rice, beans, or vegetables, and are often accompanied by a variety of sauces or condiments.
It’s worth noting that the popularity of ribs in Africa can vary by region and culture, and they may not be as widely consumed in some areas as they are in others. However, they are generally a well-loved and widely enjoyed food in many parts of the continent.
West African-Style Ribs
West African-Style Ribs are a popular and flavorful dish that is often cooked in a spicy tomato-based sauce. Here is a basic recipe for making West African-style ribs:
Ingredients:
4-6 pounds of pork ribs
2 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves of garlic, minced
1 cup of tomato sauce
1 cup of beef broth
2 tablespoons of paprika
1 tablespoon of cumin
1 tablespoon of coriander
1 teaspoon of chili flakes
Salt and pepper to taste
Instructions:
Preheat your grill to 350 degrees Fahrenheit.
Heat the olive oil in a pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the tomato sauce, beef broth, paprika, cumin, coriander, chili flakes, salt, and pepper to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Place the ribs in a foil pan or baking dish and pour the sauce over top, coating them evenly in the sauce. Cover the pan foil and place it on the grill. Braise the ribs in the oven for 2-3 hours, or until they are tender and fall off the bone.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Remove the ribs from the pan and let them rest for a few minutes. Strain the braising liquid and discard the solids. Return the braising liquid to the pot and bring it to a boil over medium heat. Let it cook for a few minutes until it thickens slightly.
Serve the ribs with the braising liquid and your choice of side dishes. Enjoy
South African-Style Ribs
South African-Style Ribs are a popular and flavorful dish that is often prepared using a combination of grilling and braising techniques. Here is a basic recipe for making South African-style ribs:
Ingredients:
4-6 pounds of pork ribs
2 tablespoons of olive oil
1 tablespoon of paprika
1 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of garlic powder
Salt and pepper to taste
Instructions:
Preheat your grill to medium-high heat.
In a small bowl, mix together the paprika, cumin, coriander, garlic powder, salt, and pepper.
Brush the ribs with the olive oil and season them with the spice mixture on both sides.
Grill the ribs over medium-high heat for 10-15 minutes on each side, or until they are browned and slightly charred.
Preheat your oven to 300 degrees Fahrenheit.
Place the ribs in a large, shallow baking dish and cover the dish with foil. Braise the ribs in the oven for 2-3 hours, or until they are tender and fall off the bone.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Remove the ribs from the oven and let them rest for a few minutes. Cut the ribs into individual servings and serve them with your choice of side dishes. Enjoy!
East African-Style Ribs
East African-style ribs are a popular and flavorful dish that is often marinated in a mixture of spices and grilled over an open fire. Here is a basic recipe for making East African-style ribs:
Ingredients:
4-6 pounds of pork ribs
2 tablespoons of olive oil
2 tablespoons of paprika
1 tablespoon of cumin
1 tablespoon of coriander
1 tablespoon of garlic powder
1 teaspoon of turmeric
Salt and pepper to taste
Instructions:
In a small bowl, mix together the paprika, cumin, coriander, garlic powder, turmeric, salt, and pepper.
Brush the ribs with the olive oil and season them with the spice mixture on both sides.
Preheat your grill to medium-high heat. Grill the ribs over medium-high heat for 10-15 minutes on each side, or until they are browned and slightly charred.
Remove the ribs from the grill and let them rest for a few minutes. Cut the ribs into individual servings and serve them with your choice of side dishes. Enjoy!
It’s worth noting that the specific spices and seasoning used in East African-style ribs can vary depending on the individual cook’s preference and the region of East Africa. Some people may also include additional spices or herbs in the marinade, such as ginger, cinnamon, or parsley. The ribs can also be cooked using
South American Ribs
There are many regional styles of ribs in South America, and the specific ingredients and cooking methods used can vary widely depending on the region and culture. Here are a few examples of regional styles of ribs in South America:
In Argentina and other parts of South America, asado is a popular and widely enjoyed tradition, and it is often considered a cultural symbol of the region. It is an important part of the culinary heritage of the region, and it is often enjoyed by families and friends as a way to socialize and celebrate.
In Brazil, ribs are a popular. Brazilians often smoke, grill, or braise ribs and use a variety of spices and herbs, such as garlic, cumin, and oregano, and they are often served with a side of rice and beans.
In Peru, ribs are seasoned with cumin, paprika, and aji pepper, and are often served with a side of rice and beans.
These are just a few examples of the many regional styles of ribs in South America. The specific ingredients and cooking methods used can vary widely depending on the region and culture.
Argentinean Asado Ribs
In Argentina, ribs are a popular choice for outdoor barbecues and other social gatherings, and they are often prepared using a low and slow grilling method known as “asado.” Asado is a style of cooking that involves slowly grilling meat, typically beef. It uses a large, open-air grill called a “parrilla,” cooking over an indirect heat source, such as wood or charcoal. The slow grilling process results in tender, flavorful meat. Argentinean Asado ribs are often marinated in a mixture of spices and herbs, such as paprika, cumin, and garlic, and are often served with a side of grilled vegetables, rice, or beans. The specific spices and herbs used can vary widely depending on the individual cook’s preference and the region in which the asado is being prepared.
Here is a basic recipe for making asado-style ribs:
Ingredients:
4-6 pounds of pork ribs
2 tablespoons of olive oil
2 tablespoons of paprika
1 tablespoon of cumin
1 tablespoon of coriander
1 tablespoon of garlic powder
Salt and pepper to taste
Instructions:
Preheat your grill to low heat.
In a small bowl, mix together the paprika, cumin, coriander, garlic powder, salt, and pepper.
Brush the ribs with the olive oil and season them with the spice mixture on both sides.
Grill the ribs over low heat for 2-3 hours, or until they are tender and fall off the bone.
Remove the ribs from the grill and let them rest for a few minutes. Cut the ribs into individual servings and serve them with your choice of side dishes. Enjoy!
Mexico and Central American Ribs
There are many different types of spicy tomato-based sauces that are used to cook ribs in Mexican and Central American cuisine, and the specific type of sauce used can vary depending on the region and the individual cook’s preference. Here are a few examples of spicy tomato-based sauces that are commonly used to cook ribs in Mexican and Central American cuisine:
Salsa is a popular Mexican sauce that is made from diced or pureed tomatoes, onions, and chili peppers, and it is often seasoned with a variety of spices and herbs, such as cumin, coriander, and garlic. Salsa can be used as a topping for a variety of dishes, including ribs, and it is often served with chips as an appetizer.
Mole is a Mexican sauce that is made from a variety of ingredients, including chili peppers, nuts, seeds, and spices. It is often used to flavor meats, such as ribs, and it is typically served with a variety of side dishes, such as rice and beans.
Mole Ribs
Mole ribs are a popular and flavorful dish in Mexican cuisine that are typically prepared by braising the ribs in a rich and flavorful mole sauce. Here is a basic recipe for making mole ribs:
Ingredients:
4-6 pounds of pork ribs
2 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves of garlic, minced
2 cups of mole sauce
1 cup of chicken broth
Salt and pepper to taste
Instructions:
Preheat your grill to 350 degrees Fahrenheit.
Heat the olive oil in a pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the mole sauce, chicken broth, salt, and pepper to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Place the ribs in a foil pan and pour the sauce over, coating them evenly in the sauce. Cover the pan with foil and place on the grill. Braise the ribs for 2-3 hours, or until they are tender and fall off the bone.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Strain the braising liquid and discard the solids. Return the braising liquid to the pot and bring it to a boil over medium heat. Let it cook for a few minutes until it thickens slightly.
Serve the ribs with the braising liquid and your choice of side dishes. Enjoy!
There are many variations on the recipe for mole ribs, and the specific ingredients and cooking methods used can vary widely depending on the individual cook’s preference. Here are a few variations on the recipe for mole ribs that you might want to try:
Spicy mole ribs: To make spicy mole ribs, you can add extra chili peppers or chili flakes to the mole sauce to give it a spicier flavor. You can also add other spicy ingredients, such as chipotle peppers in adobo sauce or hot sauce, to the sauce to give it a bolder, spicier flavor.
Sweet and savory mole ribs: To make sweet and savory mole ribs, you can add a small amount of sugar or honey to the mole sauce to give it a slightly sweet flavor. You can also add ingredients like raisins, nuts, or chocolate to the sauce to give it a more complex and nuanced flavor.
Slow cooker mole ribs: To make mole ribs in a slow cooker, you can follow the basic recipe for mole ribs, but instead of braising the ribs in the oven, you can place them in a slow cooker with the mole sauce and cook them on low heat for 6-8 hours, or until they are tender and fall off the bone.
Mole Sauce Recipe
Mole sauce is a traditional Mexican sauce that is often made with a variety of ingredients, including chilies, nuts, fruits, and spices. Here is a recipe for a classic mole sauce that you can try at home:
Ingredients:
3 ancho chilies
3 pasilla chilies
1/4 cup sesame seeds
1/4 cup almonds
1/4 cup peanuts
1/4 cup raisins
2 cloves garlic, minced
1 small onion, diced
1 tsp cumin seeds
1 tsp coriander seeds
1 cinnamon stick
1 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp ground allspice
3 cups chicken broth
2 cups water
1/2 cup tomato sauce
1/4 cup masa harina
1/4 cup unsweetened cocoa powder
Salt, to taste
Instructions:
Preheat the oven to 350°F (180°C).
Place the ancho and pasilla chilies on a baking sheet and roast for 8-10 minutes, until fragrant. Remove from the oven and let cool.
Once the chilies are cool, remove the stems and seeds, and soak them in hot water for 20-30 minutes, until softened.
In a dry skillet over medium heat, toast the sesame seeds, almonds, and peanuts until fragrant and lightly browned. Remove from the skillet and set aside.
In the same skillet, add the raisins and toast until they start to plump up. Remove from the skillet and set aside.
In a blender or food processor, combine the soaked and drained chilies, toasted nuts and seeds, raisins, garlic, onion, cumin seeds, coriander seeds, cinnamon stick, oregano, cloves, allspice, and 1 cup of the chicken broth. Blend until smooth.
In a large saucepan over medium heat, bring the remaining 2 cups of chicken broth, water, tomato sauce, masa harina, and cocoa powder to a boil. Add the chili mixture and stir well to combine.
Reduce the heat to low and simmer for 20-30 minutes, until the sauce has thickened and the flavors have melded together.
Season with salt to taste and serve over your favorite Mexican dishes, such as chicken, beef, or pork.
Adobo Ribs
Adobo is a popular Central American sauce that is made from a mixture of spices, such as cumin, paprika, and garlic, and it is often used to flavor meats, such as ribs, before grilling or braising. Adobo ribs are a popular and flavorful dish in Central American cuisine that are typically prepared by marinating and grilling the ribs in a spicy adobo sauce. Here is a basic recipe for making adobo ribs:
Ingredients:
4-6 pounds of pork ribs
2 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves of garlic, minced
2 cups of adobo sauce
1 cup of chicken broth
Salt and pepper to taste
Instructions:
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the adobo sauce, chicken broth, salt, and pepper to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the ribs to the pot and turn them to coat them evenly in the sauce. Cover the pot with a lid and simmer the ribs for 2-3 hours, or until they are tender and fall off the bone.
Preheat your grill to medium-high heat.
Remove the ribs from the pot and let them rest for a few minutes. Strain the braising liquid and discard the solids.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Serve the ribs with the braising liquid and your choice of side dishes. Enjoy!
It’s worth noting that the specific ingredients and cooking methods used to make adobo ribs can vary widely depending on the individual cook’s preference. Some people may prefer to braise the ribs in the oven instead of grilling them, while others may choose to use a different type of meat, such as chicken or beef, in place of pork ribs.
Adobo Sauce Recipe
Adobo is a spicy and flavorful sauce that is often used to marinate and flavor meats in Central American cuisine. Here is a basic recipe for making adobo sauce:
Ingredients:
2 cups of water
1 cup of vinegar
1 medium onion, finely chopped
3 cloves of garlic, minced
2 tablespoons of paprika
1 tablespoon of ground cumin
1 tablespoon of dried oregano
1 teaspoon of ground coriander
1 teaspoon of salt
1/2 teaspoon of black pepper
Instructions:
In a medium saucepan, combine the water, vinegar, onion, garlic, paprika, cumin, oregano, coriander, salt, and black pepper. Bring the mixture to a boil over medium heat.
Reduce the heat to a simmer and let the sauce cook for 10-15 minutes, or until the onions are tender.
Remove the sauce from the heat and let it cool to room temperature.
Once the sauce has cooled, transfer it to a jar or container with a tight-fitting lid and store it in the refrigerator until you are ready to use it.
This is a basic recipe for making adobo sauce, but the specific ingredients and proportions can vary widely depending on the individual cook’s preference. Some people may prefer a spicier adobo sauce, while others may prefer a milder version. You can adjust the amount and type of chili peppers used to achieve the desired level of spiciness. Additionally, you can add other ingredients, such as herbs or spices, to the sauce to give it a more complex and nuanced flavor.
Escabeche Ribs
Escabeche ribs are a popular and flavorful dish in Mexican cuisine that are typically prepared by marinating and grilling the ribs in a spicy escabeche sauce. Escabeche sauce that is made from a mixture of vinegar, spices, and vegetables, and it is often used to marinate and flavor meats, such as ribs, before grilling or braising. Here is a basic recipe for making escabeche ribs:
Ingredients:
4-6 pounds of pork ribs
2 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves of garlic, minced
2 cups of escabeche sauce
1 cup of chicken broth
Salt and pepper to taste
Instructions:
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the escabeche sauce, chicken broth, salt, and pepper to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the ribs to the pot and turn them to coat them evenly in the sauce. Cover the pot with a lid and simmer the ribs for 2-3 hours, or until they are tender and fall off the bone.
Preheat your grill to medium-high heat.
Remove the ribs from the pot and let them rest for a few minutes. Strain the braising liquid and discard the solids.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Serve the ribs with the braising liquid and your choice of side dishes. Enjoy!
It’s worth noting that the specific ingredients and cooking methods used to make escabeche ribs can vary widely depending on the individual cook’s preference. Some people may prefer to braise the ribs in the oven instead of grilling them, while others may choose to use a different type of meat, such as chicken or beef,
These are just a few examples of the many spicy tomato-based sauces that are used to cook ribs in Mexican and Central American cuisine. The specific type of sauce used can vary widely depending on the region and the individual cook’s preference.
Escabeche Sauce Recipe
Escabeche is a Mexican sauce that is made from a mixture of vinegar, spices, and vegetables, and it is often used to marinate and flavor meats, such as ribs, before grilling or braising.
Escabeche sauce is a spicy and flavorful sauce that is often used to marinate and flavor meats in Mexican cuisine. Here is a basic recipe for making escabeche sauce:
Ingredients:
2 cups of vinegar
1 medium onion, thinly sliced
2 cloves of garlic, minced
2 jalapeno peppers, seeded and thinly sliced
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of dried oregano
1 teaspoon of ground coriander
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of olive oil
Instructions:
In a medium saucepan, combine the vinegar, onion, garlic, jalapeno peppers, cumin, paprika, oregano, coriander, salt, and black pepper. Bring the mixture to a boil over medium heat.
Reduce the heat to a simmer and let the sauce cook for 10-15 minutes, or until the onions are tender.
Remove the sauce from the heat and stir in the olive oil. Let the sauce cool to room temperature.
Once the sauce has cooled, transfer it to a jar or container with a tight-fitting lid and store it in the refrigerator until you are ready to use it.
This is a basic recipe for making escabeche sauce, but the specific ingredients and proportions can vary widely depending on the individual cook’s preference. Some people may prefer a spicier escabeche sauce, while others may prefer a milder version. You can adjust the amount and type of chili peppers used to achieve the desired level of spiciness. Additionally, you can add other ingredients, such as herbs or spices, to the sauce to give it a more complex and nuanced flavor.
Caribbean Ribs
Ribs are a popular dish in the Caribbean, and they are often cooked and served with a variety of flavorful sauces and spices that are characteristic of Caribbean cuisine. Here are recipes for two popular styles of ribs in the Caribbean: Jerk ribs and curry ribs. We’re using pork in these examples, but you can try beef, lamb, or even goat!
Jerk Ribs
Jerk ribs are a popular style of ribs in the Caribbean that are flavored with a spicy blend of herbs and spices known as jerk seasoning. The ribs are typically marinated in the jerk seasoning before they are cooked, and they are often grilled or roasted over an open flame to give them a smoky, char-grilled flavor.
Jerk seasoning is a spicy blend of herbs and spices that is commonly used in Caribbean cuisine to flavor a variety of dishes, including ribs, chicken, and pork. Here is a basic recipe for making jerk seasoning:
Ingredients:
2 tablespoons of allspice
1 tablespoon of ground cinnamon
1 tablespoon of ground nutmeg
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1 tablespoon of ground ginger
1 tablespoon of ground paprika
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 teaspoon of ground cloves
1 teaspoon of ground black pepper
1/2 teaspoon of cayenne pepper (optional)
Instructions:
In a small bowl, mix together all of the ingredients until well combined.
Transfer the jerk seasoning to an airtight container or jar and store it in a cool, dry place until you are ready to use it.
This is a basic recipe for making jerk seasoning, but the specific ingredients and proportions can vary widely depending on the individual cook’s preference. Some people may prefer a spicier jerk seasoning, while others may prefer a milder version. You can adjust the amount and type of chili peppers used to achieve the desired level of spiciness. Additionally, you can add other ingredients, such as herbs or spices, to the jerk seasoning to give it a more complex and nuanced flavor.
Jerk ribs are a popular and flavorful style of ribs in Caribbean cuisine that are flavored with a spicy blend of herbs and spices known as jerk seasoning. Here is a basic recipe for making jerk ribs:
Ingredients:
4-6 pounds of pork ribs
2 tablespoons of olive oil
1 cup of jerk seasoning
1 cup of water
Salt and pepper to taste
Instructions:
Preheat your grill to medium-high heat.
In a small bowl, mix together the jerk seasoning, water, salt, and pepper to form a paste.
Brush the ribs with the olive oil and season them with the jerk paste, making sure to coat them evenly on all sides.
Place the ribs on the grill and cook them for 3-4 minutes on each side, or until they are charred and slightly crispy.
Reduce the heat to medium and continue cooking the ribs, turning them every 15-20 minutes, until they are tender and fall off the bone, about 2-3 hours.
Remove the ribs from the grill and let them rest for a few minutes before serving.
This is a basic recipe for making jerk ribs, but the specific ingredients and cooking methods can vary widely depending on the individual cook’s preference. Some people may prefer to braise the ribs in the oven instead of grilling them, while others may choose to use a different type of meat, such as chicken or beef, in place of pork ribs. Additionally, the specific spices and herbs used in the jerk seasoning can vary depending on the individual cook’s preference and the availability of ingredients.
Curry Ribs
Curry ribs are another popular style of ribs in the Caribbean that are flavored with a variety of aromatic spices and herbs, such as turmeric, cumin, coriander, and ginger. The ribs are typically marinated in a curry sauce or rub before they are cooked, and they are often served with a variety of side dishes, such as rice, beans, and vegetables.
Curry powder is a blend of ground spices that is commonly used in Indian, Pakistani, and Caribbean cuisine to flavor a variety of dishes, including curries, stews, and marinades. Curry powder is typically made from a mixture of ingredients, such as turmeric, coriander, cumin, fenugreek, and chili peppers, and it is used to give dishes a warm, aromatic, and slightly spicy flavor.
Curry powder is available in many different variations, and the specific blend of spices used can vary widely depending on the region and the individual cook’s preference. Some curry powders are mild and slightly sweet, while others are hot and spicy. Additionally, some curry powders contain additional ingredients, such as ginger, garlic, or other herbs and spices, which can give the curry powder a more complex and nuanced flavor.
Curry powder is an important ingredient in many different dishes, and it is used in a variety of cuisines around the world. It is a versatile and flavorful spice that can be used to add depth and complexity to a wide range of dishes.
Caribbean curry powder is a blend of ground spices that is commonly used in Caribbean cuisine to flavor a variety of dishes, including curries, stews, and marinades. Like traditional curry powder, Caribbean curry powder is typically made from a mixture of ingredients, such as turmeric, coriander, cumin, fenugreek, and chili peppers, and it is used to give dishes a warm, aromatic, and slightly spicy flavor.
However, Caribbean curry powder can vary widely in terms of the specific blend of spices used, and it may contain additional ingredients, such as ginger, garlic, or other herbs and spices, which can give the curry powder a more complex and nuanced flavor. The specific blend of spices used in Caribbean curry powder can vary depending on the region and the individual cook’s preference. Some Caribbean curry powders are mild and slightly sweet, while others are hot and spicy.
Caribbean curry powder is an important ingredient in many different dishes in the Caribbean, and it is used to add depth and complexity to a wide range of dishes, including curries, stews, and marinades. It is a versatile and flavorful spice that is widely used in Caribbean cuisine.
Curry ribs are a popular and flavorful style of ribs in Caribbean cuisine that are flavored with a variety of aromatic spices and herbs, such as turmeric, cumin, coriander, and ginger. Here is a basic recipe for making curry ribs:
Ingredients:
4-6 pounds of pork ribs
2 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves of garlic, minced
2 tablespoons of curry powder
1 cup of coconut milk
1 cup of chicken broth
Salt and pepper to taste
Instructions:
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the curry powder, coconut milk, chicken broth, salt, and pepper to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the ribs to the pot and turn them to coat them evenly in the sauce. Cover the pot with a lid and simmer the ribs for 2-3 hours, or until they are tender and fall off the bone.
Preheat your grill to medium-high heat.
Remove the ribs from the pot and let them rest for a few minutes. Strain the braising liquid and discard the solids.
Grill the ribs over medium-high heat for 3-4 minutes on each side, or until they are charred and slightly crispy.
Serve the ribs with the braising liquid and your choice of side dishes. Enjoy!
It’s worth noting that the specific ingredients and cooking methods used to make curry ribs can vary widely depending on the individual cook’s preference. Some people may prefer to braise the ribs in the oven instead of grilling them, while others may choose to use a different type of meat, such as chicken or beef, in place of pork ribs. Additionally, the specific spices and herbs used in the curry sauce can vary depending on the individual cook’s preference and the availability of ingredients.
Mustard BBQ Sauce Recipe
Mustard BBQ sauce is a tangy and flavorful variation on traditional BBQ sauce that is perfect for ribs, chicken, and other grilled meats. Here is a basic recipe for mustard BBQ sauce that you can adjust to your liking:
Ingredients:
1 cup yellow mustard
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Instructions:
In a medium saucepan, combine all of the ingredients and stir until well combined.
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
Remove the sauce from the heat and allow it to cool. The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
You can adjust the flavors of the mustard BBQ sauce to your liking by adding or reducing the amount of any of the ingredients. Some people like to add additional spices or herbs to their mustard BBQ sauce, such as chili powder, paprika, or cumin. You can also add a splash of liquid smoke to give the BBQ sauce a smoky flavor. Experiment with different combinations of ingredients to find the perfect mustard BBQ sauce for your ribs.
Vinegar BBQ Sauce
Vinegar BBQ sauce is a tangy and slightly spicy sauce that is popular in the southern United States. It is typically used as a marinade or finishing sauce for ribs, chicken, and other grilled meats. Here is a basic recipe for vinegar BBQ sauce that you can adjust to your liking:
Ingredients:
1 cup apple cider vinegar
1/2 cup brown sugar
1/4 cup tomato ketchup
2 tablespoons Worcestershire sauce
1 tablespoon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Instructions:
In a medium saucepan, combine all of the ingredients and stir until well combined.
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
Remove the sauce from the heat and allow it to cool. The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
You can adjust the flavors of the vinegar BBQ sauce to your liking by adding or reducing the amount of any of the ingredients. Some people like to add additional spices or herbs to their vinegar BBQ sauce, such as chili powder, paprika, or cumin. Experiment with different combinations of ingredients to find the perfect vinegar BBQ sauce for your ribs.
These are just a few examples of the many different styles of BBQ that are enjoyed around the world, and we have MANY more recipes below! Each style has its own unique flavors and techniques, and they all offer a delicious and satisfying way to enjoy the smoky, savory flavors of BBQ.
BBQ Ribs Wrap Up
Alright friends, we’ve reached the end of our little rib-making adventure together. I hope you’ve enjoyed learning about all the different ways you can make delicious, fall-off-the-bone ribs — or ribs with tug. Whether you prefer to smoke, grill, or bake your ribs, the key is to take your time and be patient. Don’t rush the cooking process, and be sure to use a good quality dry rub or BBQ sauce to add some extra flavor. Trust me, the end result is totally worth it. And with a little practice and attention to detail, you’ll be well on your way to becoming a rib-making pro. Happy cooking!
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Camp Chef Apex 24 w/ Gas Kit
Camp Chef Apex 24 w/ Gas Kit
Camp Chef Apex 24 w/ Gas Kit
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