Recipes for "barbecue ribs"

In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.

Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).

Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.

Preheat oven to 350 degrees F (175 degrees C). Arrange spareribs in a large, lidded roasting pan.

Mix onion, ketchup, water, celery, vinegar, Worcestershire sauce, sugar, Dijon mustard, and salt in a bowl; pour mixture over spareribs. Cover.

Bake in the preheated oven for 90 minutes. Uncover and continue to bake until pork is tender and sauce is thickened, about 30 minutes more.

Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion.

Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ketchup, garlic, sage, thyme, and mustard together in a bowl; pour over the ribs.

Cook on High for 4 hours (on on Low for 6 to 8 hours).

Preheat the oven to 350 degrees F (175 degrees C).

Cut spareribs into serving size portions; wrap in double thickness of foil.

Bake in the preheated oven for 1 ½ hours. Unwrap and drain drippings. (I usually freeze drippings to use later in soups.) Place ribs in a large roasting pan.

Mix brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper together in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.

Preheat the grill to medium heat. Position the grate 4 inches above heat source; grease the grate with cooking spray.

Cook ribs on the preheated grill for 30 minutes, basting with marinade.