spareribs_marinade

Almost-Famous Barbecue Spareribs

Ingredients

• For the marinade:
• 1/4 cup packed light brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons minced onion
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper
• 2 4-to-5-pound racks pork spareribs
• For the rub:
• 1/2 cup packed light brown sugar
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon celery salt
• 1 teaspoon celery seeds
• 1/4 teaspoon cayenne pepper
• For the barbecue sauce:
• 2 tablespoons vegetable oil
• 3 cloves garlic, smashed
• 1/4 cup tomato paste
• 1 3/4 cups apple cider vinegar
• 1/4 cup molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon mustard powder
• 2 teaspoons instant espresso powder
• Freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup ketchup
• 1 cup pineapple preserves
• 1/2 teaspoon liquid smoke

Directions

Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.

Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.

Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.

Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.

Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.

Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)

Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)

Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

Photograph by Paul Sirisalee

Recipe courtesy Food Network Magazine

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Mouthwatering Ribs

Give your favorite barbecue joint some competition with these baby back and spareribs recipes.

Sweet-Hot Baby Back Ribs

These ribs get their great flavor from a splash of lime and our Sweet-Hot 'Cue Sauce, featuring sweet chili sauce, ketchup, brown sugar, and ground ginger. Like these baby backs, most ribs need to marinate overnight in the fridge, making them the perfect make-ahead dish for grilling get-togethers.

Honey-Soy Appetizer Ribs

The ultimate finger food, spareribs can serve equally well as an appetizer as a main dish. Honey and soy sauce coat these ribs to give them upscale, Asian flavor.

Smoky Chipotle Baby Back Ribs

Who needs prepackaged rubs and bottled sauces when you can make your own? Our Chipotle Rub's bold taste infuses the ribs with Southwestern flair, while the Smoky Chipotle 'Cue Sauce echoes the rub's flavors with a few more peppers.

Low-and-Slow Baby Back Ribs

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Ribs McCoy

Barbecue sauce and an herb-rub combine to give spareribs complex flavor. The four-ingredient rub made from Creole seasoning, garlic powder, pepper, and Greek seasoning punches up the flavor of meat fast, no marinade required.

Baby Loin Back Ribs

Slow, steady preparation makes these ribs moist and delectable. This recipe calls for a basting sauce every 30 minutes and a finishing sweet, ketchup-based sauce.

Smoky Ribs

Try this classic recipe for smoked baby back ribs (also called baby loin back ribs). Buying ribs is easy if you know what to look for. Single slab packages allow you to see all sides of the ribs. You want as much meat and as little fat as possible.

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The supercharged Rib Liquid Seasoning used to baste Apricot Pineapple Sweet Ribs takes the South's favorite finger food to new heights.

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Sparerib Marinade

Recipe by Loadedpbj

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Sparerib Marinade

SERVES:

Ingredients Nutrition

• 1 kg pork spareribs

Directions

1. Arrange the spareribs in a single layer in a nonmetallic dish.
2. Mix all the ingredients for the marinade together and pour over the spareribs.
3. If you don't really like ginger that much you may find it a bit over powering and would want to reduce it.
4. Cover and refrigerate for at least 8 hours or overnight.
5. Preheat the oven to 190°C and arrange the ribs on the rack of a roasting pan.
6. Oven roast for 50-60 minutes, basting occasionally with the marinade.
7. Turn every 10 minutes.
8. Or just throw them on the BBQ.
9. Cut the ribs into portions and serve.

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Nutrition Info

Serving Size: 1 (315 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 824.5 Calories from Fat 530 64% Total Fat 59 g 90% Saturated Fat 22.3 g 111% Cholesterol 194.6 mg 64% Sodium 1740.4 mg 72% Total Carbohydrate 27.1 g 9% Dietary Fiber 0.6 g 2% Sugars 23.6 g 94% Protein 45.1 g 90%

Almost-Famous Barbecue Spareribs

Ingredients

• For the marinade:
• 1/4 cup packed light brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons minced onion
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper
• 2 4-to-5-pound racks pork spareribs
• For the rub:
• 1/2 cup packed light brown sugar
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon celery salt
• 1 teaspoon celery seeds
• 1/4 teaspoon cayenne pepper
• For the barbecue sauce:
• 2 tablespoons vegetable oil
• 3 cloves garlic, smashed
• 1/4 cup tomato paste
• 1 3/4 cups apple cider vinegar
• 1/4 cup molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon mustard powder
• 2 teaspoons instant espresso powder
• Freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup ketchup
• 1 cup pineapple preserves
• 1/2 teaspoon liquid smoke

Directions

Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.

Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.

Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.

Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.

Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.

Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)

Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)

Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

Photograph by Paul Sirisalee

Recipe courtesy Food Network Magazine

Categories:

Off the Menu

Recipe of the Day

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Marinated Smoked Spareribs

Ingredients

• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon paprika
• 1/8 teaspoon celery salt
• 1/8 teaspoon pepper
• 3 pounds pork spareribs, cut into 4 serving-size pieces
• 1 cup catsup
• 3/4 cup water
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/3 cup cider vinegar
• 1/4 cup firmly packed dark brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried whole basil
• 2 cloves garlic, minced

How to Make It

Combine first 6 ingredients; rub over entire surface of ribs.

Combine remaining ingredients in a large shallow pan. Place ribs in marinade; cover and refrigerate overnight.

Place spareribs on grill of smoker. Pour remaining marinade over spareribs into water pan. Cover and smoke 5 to 6 hours.

Oxmoor House Homestyle Recipes

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Ratings & Reviews

Delicious and healthy recipes customized for you!

Barbecue Spareribs

• 16 mins
• Prep: 10 mins,
• Cook: 6 mins
• Yield: Serves: 4 to 6

This is a good, basic method for making barbecue ribs. If you are just starting out, or looking for something simple, this recipe is the one for you.

What You'll Need

• 3 pounds/1.3 kg pork spareribs
• 1 1/2 cups/360 mL barbecue sauce
• 2 teaspoon/10 mL sea salt
• 2 teaspoon/10 mL ground black pepper
• 1 1/2 cups/360 mL prepared barbecue sauce

How to Make It

1. Prepare ribs by removing the membrane from the underside of the ribs. Trim off any loose fat or meat.

2.Prepare smoker or grill. You will want to hold a temperature around 225 degrees F/110 degrees C for 4 to 6 hours so plan accordingly. Season ribs with salt and black pepper and place on grill or in smoker.

3.Cook until the internal temperature of the meat reaches about 175 degrees F/80 degrees C.

Brush with barbecue sauce. After about 10 minutes turn the ribs over and brush barbecue sauce on the other side. Continue doing this until the ribs are richly coated in sauce and tender.

Spare%20 Rib%20 Marinade recipes

- 1/3 cup Worcestershire sauce

- 1 teaspoon chili powder

- 1 teaspoon salt

- 1 dash Tabasco sauce

- 1 1/2 cups water

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- 60 ml soy sauce

- 45 ml oyster sauce

- 30 ml soft brown sugar

- 7 cm piece ginger

- 3 garlic cloves

- 15 ml tomato paste

- 1 ml cayenne pepper

- 1 ml ground cinnamon

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- 3 tablespoons water

- 2 tablespoons dry sherry

- 2 cloves garlic

- 1 teaspoon five-spice powder

- 2 lbs pork baby back ribs

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- 3 tablespoons soy sauce

- 3 tablespoons water

- 1 teaspoon sugar

- 1 tablespoon hoisin sauce

- 2 teaspoons gingerroot

- 2 teaspoons garlic

- 3 tablespoons dry sherry

- 1/4 teaspoon ground black pepper

- 3 tablespoons chicken stock

- 1 tablespoon cornflour

This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. Yo. ( more )

Blanch ribs in boiling water for two minutes. Mix soy sauce, water, sugar, hoisin sauce, gin. ( more )

- 1 cup tomato juice

- 1/2 cup brown sugar

- 1/2 teaspoon liquid smoke

- 1 teaspoon Worcestershire sauce

- 1 lime, juice of

- 1/4 cup cider vinegar

- 1 dash crushed red pepper flakes

- salt and pepper

- 1/4 cup minced onions

- 1 cup brown sugar

- 2 1/2 tablespoons ground black pepper

- 2 1/2 tablespoons salt (I prefer kosher)

- 1 1/2 tablespoons chili powder

- 1 1/2 tablespoons garlic powder

- 1 1/2 tablespoons onion powder

- 1-2 teaspoon cayenne

- 3 pork spare rib racks (3 pounds or less each)

- 1 can lager beer (optional)

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At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredien. ( more )

- 2 garlic cloves

- 1/2 cup minced onions

- 1/2 cup packed brown sugar

- 6 ounces tomato paste

- 1/2 cup orange juice

- 4 tablespoons light soy sauce

- 1/4 cup wine vinegar

- 1/2 teaspoon salt

- 1/2 teaspoon ground ginger

These are great on the grill! Prep time includes marinating. ( more )

In a mixing bowl, whisk together all ingredients EXCEPT spare ribs, until well-mixed and bro. ( more )

- 2 tablespoons oyster sauce

- 2 tablespoons hoisin sauce

- 2 tablespoons sweet chili sauce

- 3 tablespoons soy sauce

- 3 tablespoons crushed garlic

- 2 tablespoons barbecue sauce

- 3 tablespoons honey

- 2 tablespoons white vinegar

- 1 tablespoon white sugar

Melt in your mouth, sticky pork spare ribs, so tender, homer simpson would drool over them. ( more )

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- 3 medium onions

- 3 garlic cloves

- 2 small dried red chilies

- 1 tablespoon paprika

- 2 tablespoons dried herbs (sage, basil & thyme)

- 1 large zucchini

- 1 large red pepper

- 200 g mushrooms

- 2 (400 g) cans tomatoes with juice

- 2 tablespoons tomato paste

- 1 (400 g) can beans

- salt and black pepper

I make this when we have heaps of veges left in our weekly organic box, or no meat and only . ( more )

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- 1 onion, chopped

- 3 cloves garlic, minced

- 1 tablespoon brown sugar

- 1 tablespoon Worcestershire sauce

- 2 tablespoons soy sauce

- 2 pounds pork spareribs

- 1 teaspoon cornstarch (optional)

- 1/4 cup cold water (optional)

"Slow cooked pork spare ribs, or country style ribs, also great with boneless, skinless chic. ( more )

Place ribs in a large stock pot, and cover with water. Bring to a boil, and cook for 15 minu. ( more )

Beer & Honey Marinade for Spareribs

Recipe by Baby Kato

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Beer & Honey Marinade for Spareribs

SERVES:

Ingredients Nutrition

• 2 teaspoons salt
• 2 cups beer
• 2 tablespoons lemon juice
• 3 ⁄₄ cup honey, liquid
• 1 teaspoon dry mustard
• 2 sparerib racks (pork baby back)

Directions

1. Combine all ingredients and place in large ziploc bag.
2. Marinate in fridge for 24 hours. Turn bag over several times.
3. Drain the ribs, but reserve marinade for use while ribs are cooking.
4. Cook ribs your favourite way, these are good baked in the oven or bbq on the grill.
5. Enjoy.

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Nutrition Info

Serving Size: 1 (128 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 248.5 Calories from Fat 1 1% Total Fat 0.2 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 1170.2 mg 48% Total Carbohydrate 57.3 g 19% Dietary Fiber 0.2 g 0% Sugars 52.4 g 209% Protein 0.9 g 1%

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Chinese Spareribs Recipe

Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the same day they are marinated, but for best results, allow to marinade at least overnight and up to three days.

Chinese five spice powder can be found in the spice section of most major supermarkets. If unavailable, you can make your own by combining 1 teaspoon powdered cinnamon, 2 teaspoons powdered fennel, 1 teaspoon powdered star anise, 1/4 teaspoon powdered cloves, and 1/2 teaspoon powdered Sichuan peppercorns (you can substitute ginger for Sichuan peppercorns for a different style of five spice).

• Yield: Serves 4 to 6
• Active time: 15 minutes
• Total time: 1 1/2 hours (plus overnight marinade)
• Rated:

Ingredients

• 1 tablespoon Chinese five-spice powder
• 1 full rack St. Louis-style spareribs, cut into individual ribs (about 3 pounds total)
• 1/2 cup hoisin sauce
• 1/4 cup shaoxing wine or dry sherry
• 2 tablespoons soy sauce
• 1/4 cup honey

Directions

Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.

Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights.

When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.

This Recipe Appears In

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

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