Recipes for "bbq"

Working with one rack at a time, use a paring knife to separate the thin transparent membrane on the inside of the ribs. Peel it away from the ribs. It should come off in one big piece. This will make it easier to slice and serve the ribs.

Rub the ribs well on all sides with dry rub. If possible, cover and let rest in the fridge overnight.

In the bottom of your Instant Pot, add some foil balls or a rack to raise the ribs above the liquid. Pour water, vinegar, and liquid smoke (optional) into the Instant Pot. Add ribs, bending them to fit. You should be able to fit 2 racks of baby back ribs in a 6-quart Instant Pot or pressure cooker.

Lock the pressure cooker and cook on high pressure for 30 minutes. Release the pressure naturally for 10 minutes, then vent off remaining pressure.

Remove the ribs from the Instant Pot and spread them out on a baking sheet. Brush liberally with barbecue sauce and broil on high heat for 5 minutes. Slice the ribs and serve with sides and extra sauce.

To reheat leftover ribs, wrap them tightly in foil and heat them in a 350°F oven until heated through, about 15 minutes. You can also grill them for 10 to 15 minutes over medium heat.

Serve with extra sauce!

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Preheat the oven to 350 degrees F (175 degrees C). Place ribs in two 10x15-inch roasting pans. Pour water and red wine vinegar into a bowl; stir to mix and pour over ribs. Cover the pans with foil and bake in the preheated oven for 1 hour to 1 hour 15 minutes. Baste the ribs with juices halfway through cooking.

Meanwhile, make the BBQ sauce: Mix ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt together in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until sauce has thickened, about 1 hour.

Preheat an outdoor grill for medium heat.

Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with some of the BBQ sauce, and grill for 5 minutes. Turn ribs, baste again with BBQ sauce, and grill 5 minutes more.

Gather all ingredients.

Pour soy sauce, water, vinegar, and sesame oil into a large, non-metallic bowl. Whisk in onion, garlic, brown sugar, white sugar, and pepper until sugars dissolve.

Submerge ribs in marinade; cover the bowl and refrigerate 7 to 12 hours -the longer, the better.

Preheat an outdoor grill for medium-high heat. Remove ribs from marinade and shake off excess; discard marinade.

Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Serve and enjoy!

Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).

Place ribs in a single layer in a shallow baking pan or roaster; salt if desired. Spread garlic on ribs, then arrange lemon slices on top. Bake in the preheated oven until tender, about 2 hours, covering the pan with foil after 1 hour.

Drain any grease and liquid; pour barbecue sauce over ribs.

Reduce oven temperature to 225 degrees F (110 degrees C) and cook ribs, uncovered, until sauce bakes into meat, about 1 hour.

Gather all ingredients.

Place ribs in a large pot and cover with water. Stir in kosher salt, garlic powder, and pepper, and bring water to a boil over medium heat. Continue to boil until ribs are tender, 40 to 45 minutes.

While the ribs are boiling, preheat the oven to 325 degrees F (165 degrees C).

Remove ribs from the pot, and place them in a 9x13-inch baking dish. Pour barbeque sauce over ribs. Cover the baking dish with aluminum foil.

Bake in the preheated oven until the internal temperature of the pork has reached 160 degrees F (70 degrees C), 1 to 1 1/2 hours.

Serve hot and enjoy!