Free Recipes Archive
“You try this recipe and see if these aren’t the most tenderest ribs you ever tasted and easiest.” – Big Jim. 6 country-style pork ribs (boneless) 1 (47-ounce) can pineapple juice 1 (18-ounce) bottle Bull`s Eye brand barbecue sauce* Trim Read More …
4 pounds pork spareribs or back ribs 1 cup ketchup 1/3 cup finely chopped onion 1/3 cup cider vinegar 3 tablespoons brown sugar 2 tablespoons molasses 1 tablespoon Worcestershire sauce 1 teaspoon chili powder 1 teaspoon dry mustard 1/2 teaspoon Read More …
This recipe was developed by Chef Paul Kirk, author of Paul Kirk’s Barbecue Sauces Cookbook. 3 slabs pork back ribs 1/2 cup granulated sugar 1/4 cup paprika 3 tablespoons seasoned salt 2 tablespoons chili powder 2 tablespoons ground black pepper Read More …
2 slabs pork spareribs 4 cloves garlic, crushed Salt and pepper, to taste 1/2 cup chopped fresh mint 1/4 cup olive oil 1/4 cup red wine vinegar Pickled jalapeno peppers (optional) Rub spareribs all over with garlic; salt and pepper Read More …
6 Pounds Beef Ribs 1/2 Cup Soy Sauce 4 tablespoon Brown Sugar 2 tablespoon Curry Powder 4 Medium Dried Hot Peppers 8 Medium Cloves Garlic 1 teaspoon Black Pepper 4 tablespoon Vegetable Oil Place all of the ingredients, except the Read More …
The “rub” used in Rizzo’s rib recipe comes from Willingham’s in Memphis, Tennessee. Willingham’s specializes in barbecue. To get the rub, call 1-800-737-WHAM (9426), or www.willinghams.com 3 slabs baby back ribs, already trimmed 3 small cans pineapple juice 1 bottle Read More …
Source: Chef: Dave Anderson – Famous Dave’s Rib Rub 2 cups packed light brown sugar 1 cup kosher salt 3/4 cup sugar 1/2 cup garlic seasoning 1/4 cup chili powder 1/4 cup lemon pepper 1/4 teaspoon onion salt 1/4 cup Read More …
Start preparing this dish a few hours before serving time–long, slow cooking is the key to perfect tenderness. 1 (32-ounce) package refrigerated sauerkraut, drained and rinsed 4 cups shredded red cabbage 2 tablespoons plus 1 teaspoon paprika (divided use) 4 Read More …
Sweet, sticky, and finger lickin’ good. Serve these beef short ribs with wedges of fresh pineapple on the side. 1 cup soy sauce 6 tablespoons dark brown sugar, firmly packed 1 cup water 2/3 cup dry sherry 2 teaspoons pure Read More …
2 slabs pork spareribs 1 cup ketchup 1/4 cup Worcestershire sauce 1 1/2 cups cherry cola soft drink 1/4 cup vinegar 2 teaspoons paprika 2 teaspoons chili powder 1 teaspoon ground black pepper 1 medium onion, chopped Prepare a medium-hot Read More …
Source: Michel Nischan, Executive Chef, Heartbeat Restaurant, New York City Ham Hock Stock 10 pounds smoked ham hocks 5 pounds fresh ham hocks Place ham hocks in a stockpot large enough to hold them, leaving 4 inches of room at Read More …
Source: Jasmine – Charleston, SC These are served at Jasmine with buttermilk mashed potatoes and maple-syrup-glazed carrots. Count on about 1 to 1-1/2 pounds of meat per person because of the bones. 6 beef short ribs, 18-20 ounces each Salt Read More …
6 pieces 1/2 inch cut beef short ribs MARINADE 1 tablespoon chopped garlic 1 teaspoon chili pepper water 1 teaspoon black pepper 1/4 cup white wine 1/4 cup salad oil Mix all ingredients together with beef short ribs. Marinate for Read More …
Source: Route 66 Roadhouse Ribs Rib spice Liquid Smoke Water BBQ sauce Preheat oven to 225 degrees. Evenly sprinkle 1/2 tablespoon rib spice over each side of every slab. Place each rack of ribs, bone side down, into baking pan. Read More …
Source: Lloyd’s Cajun Blues Cafe, Ybor City, Florida 1 slab ribs (split down the center) 3/4 cup brown sugar 1 tablespoon Worcestershire sauce All-purpose seasoning Garlic powder Cayenne pepper Black pepper Pull skin from back of ribs. Trim all excess Read More …
Maple syrup was known to the American Indians as “sweetwater.” Ribs: 4 pounds beef short ribs 5 cups water Glaze: 1/4 cup LAND O LAKES® Butter 1 medium (1/2 cup) onion, chopped 1 cup pure maple or maple-flavored syrup 1/2 Read More …
4 pounds pork spareribs 1 Tablespoon butter or margarine 1 garlic clove, minced 1/2 cup catsup 1/3 cup chili sauce 2 Tablespoons brown sugar 2 Tablespoons onion, chopped 1 Tablespoon prepared mustard 1 Tablespoon Worcestershire sauce 1 teaspoon celery seed Read More …
4 pounds baby back pork ribs, cut into individual ribs 6 garlic cloves, chopped fine 1-1/2 cups dry red wine 1/2 cup water 2 tablespoons sweet paprika 3 tablespoons Sherry vinegar 1-1/2 tablespoons firmly packed brown sugar 1 tablespoon salt Read More …
5 lbs beef short ribs 2 cups seasoned flour 1/2 cup vegetable oil 3 cups mirepoix (carrots, onions, celery, 1/2 inch dice) 8 cups ED Smith Saucemaker Tomato and Spicy Red Pepper Sauce Dredge ribs in seasoned flour and brown Read More …
17 ounces Can purple plums 1 each Medium onion, chopped 2 Tablespoons Butter or margarine 6 ounce Can frozen lemonade concentrate. 1/4 cup Chili sauce 1/4 cup Soy sauce 1 teaspoon Worcestershire Sauce 2 teaspoons Prepared mustard 1 teaspoon Ground Read More …
Source: Executive Chef John Beardsley, Ponzu, San Francisco Yield: 4 servings 1 bunch scallions, divided use 2 cups soy sauce, divided use 3 quarts water 1/2 cup salt 1/2 cup whole star anise 1/4 pound ginger, chopped 1/2 cup sherry Read More …
Works with any chop, bone-in or boneless. The spicy Mexican-inspired sauce gives these chops a rich flavor. Serve with rice mix and grilled corn on the cob. 4 pork rib chops, 3/4-inch thick 2 tablespoons ketchup 1 teaspoon unsweetened cocoa Read More …
3/4 to 1 cup vinegar 1/2 cup ketchup 2 tablespoon sugar 2 tablespoon Worcestershire sauce 1 garlic clove, minced 1 teaspoon ground mustard 1 teaspoon paprika 1/2 to 1 teaspoon salt 1/8 teaspoon pepper 2 lbs. pork spareribs 1 tablespoon Read More …
2 sides spareribs or your favorite ribs 2 ripe mangoes 1/4 cup Thai or Vietnamese fish sauce 1/4 cup each: fresh lime juice and brown sugar 2 tablespoons oil 1 tablespoon Asian chili sauce 2 tablespoons finely minced ginger 3 Read More …
3-1/2 lb Pork ribs 2 teaspoon Salt 12 teaspoon Freshly ground black pepper TANGY BARBECUE SAUCE 1-1/2 tablespoon Peanut oil 2 tablespoon Finely chopped shallots 2 tablespoon Finely chopped scallions 1 tablespoon Finely chopped garlic 1 tablespoon Finely chopped fresh Read More …
2 lb Pork spareribs 2 tablespoons Dark soy sauce 1 tablespoon Tomato paste 2 pn Five Spice Powder 3 tablespoons Honey 1 Garlic clove, crushed 1 Piece ginger root, peeled, grated (1/2 inch) 1/2 c Unsweetened orange juice 1/4 teaspoon Read More …
Serving Size : 4 5 pounds Spareribs, cut 2-rib pcs 1/2 cup Cider vinegar 1-1/2 tablespoons Worcestershire 1 tablespoon Dark brown sugar 1/2 cup Ketchup 2 Cl garlic, mince 1 dash Hot pepper sauce, or 1 dash Liquid smoke flavoring Read More …
2-1/2 cup Water 3 cups Ketchup 1 tablespoon Apple cider vinegar 1/4 cup Lemon juice 1/2 cup Worcestershire sauce 1/2 cup 100% pure maple syrup 1/2 cup Brown sugar 2 medium red Onions, diced 2 tablespoons Mexican Chili powder 1 Read More …
Serves 2 2 pounds pork loin ribs Dry Spice Rub (recipe follows) 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 Read More …
Prepare this recipe by first simmering the ribs in beer to tenderize. 6 beef chuck short ribs (about 4 to 5 pounds) 2 (12-ounce) cans beer Spicy BBQ Sauce (recipe follows), or bottled sauce Trim any excess fat from ribs. Read More …
Source: Chefs Sky Ogata and Eric Yamaguchi, Big City Diner, Honolulu, Hawaii 4 pounds baby back ribs 1 large onion, thinly sliced 1 pound bacon, minced Lay onions and bacon on top of ribs. Sauce 3/4 cup catsup 2 tablespoons Read More …
2 tablespoon Paprika 2 teaspoon Onion powder 2 teaspoon Garlic powder 2 teaspoon Cayenne pepper 1-1/2 teaspoon Ground white pepper 1/2 teaspoon Ground black pepper 1 teaspoon Salt 1 teaspoon Dried thyme; crush with fingers 1 teaspoon Dried oregano leaves; Read More …
2 teaspoon Watkins Chili Powder 2 teaspoon Watkins Dry Mustard 1 teaspoon Watkins Cajun Pepper 1 teaspoon Watkins Garlic Salt 4 lbs. pork loin back ribs or baby-back ribs Sweet and Spicy Glaze (see glaze recipe below) Mix first four Read More …
Source: Nick Vergos of Charlie Vergos Rendezvous Restaurant, Memphis, Tennessee 4 cups white distilled vinegar 4 cups water 1/3 cup Rendezvous Famous Seasoning Rub 2 slabs pork loin back ribs (approximately 2 pounds each) Mix vinegar, water and seasoning together Read More …
A tasty departure from tomato-based barbecue sauces. 8 pounds pork spareribs 1 (21-ounce) can cherry pie filling 2 tablespoons olive oil 1/2 cup onion 1/4 cup soy sauce 2 teaspoons spicy brown mustard 1 teaspoon ground ginger 1 teaspoon Worcestershire Read More …
Makes 8 servings Sauce: 4 teaspoons olive oil 1 cup minced onion 1-1/2 cups water 1 cup ketchup 2/3 cup packed golden brown sugar 2/3 cup cider vinegar 1/4 cup unsulfured (light) molasses 2 tablespoons Worcestershire sauce 2 tablespoons instant Read More …
2 banks of spareribs, uncut, about 2 pounds each 3 cloves garlic, minced 1/2 cup ketchup 1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce 1/2 cup soy sauce 1/4 cup sherry Trim off excess fat from Read More …
1-1/2 cups water 1 cup white vinegar 1/2 cup tomato paste 1 tablespoon yellow mustard 2/3 cup dark brown sugar, packed 1 teaspoon hickory flavoring liquid smoke 1-1/2 teaspoons salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon Read More …
2 cups oil (preferably peanut) 1-1/2 pounds pork spareribs, separated into individual ribs Braising sauce: 3-1/2 cups chicken stock 1 tbs chili bean sauce, or 2 teaspoons chili powder 2 teaspoons sugar 1/3 cup rice wine or dry sherry 1 Read More …
1/3 cup Brown sugar 1/4 cup Onion, finely chopped 1/4 cup Vinegar 1/4 cup Mustard 1/2 teaspoon Celery seed 1/4 teaspoon Garlic powder 4 pounds Pork spareribs, or pork loin ribs, cut into pieces For sauce, in a saucepan combine Read More …
1/4 cup Soy sauce 1/4 cup Orange marmalade 1 tablespoon Catsup 1 Garlic clove, crushed 4 pounds Spareribs, country style Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of the ribs. Place in a crockpot and pour Read More …
1 cup chili powder 1 tablespoon garlic granules 1 teaspoon onion powder 1/2 teaspoon cumin 1-1/2 teaspoons salt 2 tablespoons seasoned salt In a jar combine all ingredients well and store in a dry place, covered, until ready to use. Read More …
The appeal of pork paired with fruit can’t be denied. Some combinations are cloyingly sweet and may not be to everyone’s taste, but this complex and zesty formula, from Heinz, will please most rib-lovers. Seasoned with a little of this Read More …
Meat: 2-3 pounds pork spareribs For the Meat (Barbecue Rub): 1 Tablespoon sugar 2 Tablespoons brown sugar 1 Tablespoon ground cardamom 1 Tablespoon red pepper or cayenne pepper 1 Teaspoon salt 1 Tablespoon pepper 2 Tablespoons paprika or Hungarian paprika Read More …
Cooking the ribs in two steps ensures maximum tenderness and flavor. 3 to 4 pounds beef chuck short ribs 1 tablespoon vegetable oil 2 teaspoons chili powder 1/2 teaspoon dried oregano leaves, crushed 1 (8-ounce) can tomato sauce (1 cup) Read More …
Source: Sylvia’s Restaurant, New York 2 slabs pork spareribs (about 3-1/2 pounds) 1-1/2 teaspoons salt 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes 1 to 3 cups white wine vinegar Sylvia’s Original Sauce Rub salt, black pepper, and Read More …
Source: Stump’s Supper Club, St. Louis, Missouri Start with one rack of ribs per person. You must peel or cut the membrane on the backside of the rack if the butcher has not done this. Thaw all racks of ribs. Read More …
2/3 cup honey 1/2 cup fresh homestyle orange juice (with Pulp) 6 tablespoons Worcestershire sauce 1/4 cup finely chopped red onions 1/4 cup green pepper (puree in blender) 1 teaspoon Texas Pete Hot Sauce freshly cracked multicolored pepper corns 3 Read More …
8 lbs Spareribs – pork, cut into 4-rib sections DRY INGREDIENTS: 1 tablespoon ginger, powdered 1 tablespoon mustard, powdered 1 tablespoon paprika 1/2 tablespoon salt 1/2 tablespoon Five-spice powder, Chinese 1 teaspoon black pepper 1 teaspoon chili powder 1 teaspoon Read More …