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Succulent, smoky pork ribs are tender and finger-licking good. Try these top-rated recipes for dry rubs and sauces that are a match made in backyard heaven.
An easy recipe for sweet and tangy beef short ribs cooked in the oven and then finished on the grill with homemade barbecue sauce.
We're talking Southern ribs here, a style created by African slaves and as uniquely American as their other great contributions to our culture: Jazz and the blues.
The ribs that win championships are a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork. They are juicy and tender and they tug cleanly off the bone but don't fall off the bone. Their scent clings to your fingers for hours. Click here for my complete definition of Amazing Ribs, what I look for when I judge barbecue competitions.
You can make it happen. With this recipe you will make ribs good enough to bring home a trophy in a cookoff. In fact, several readers have written to me that they have done exactly that with this recipe. There may be a few more steps in this process than you like, but it's not hard and we're talking restaurant grade meat here. Better. You don't need a special smoker, although it helps. You can cook killer ribs on most charcoal and gas grills once you understand the concepts.
Ingredients – Serves 4
1 whole rack of pork OR BEEF ribs (about 12 -16 ribs)
220ml/7 fl oz/ 1 cup tomato ketchup
100ml/3 ½ fl oz/ ½ cup Worstershire sauce
1 tsp salt, black pepper, cumin powder, turmeric powder & cinnamon powder
2 tsp dried oregano
Put the meat into an oven proof dish. Put all the other ingredients into a small bowl and mix to combine well. Pour the contents of the bowl over the meat and massage well with your hands to make sure all the meat is well coated. Cover with aluminium foil and leave outside fridge for at least 30 minutes (up to 2 hours), to soak up all the flavours.
Once the meat is marinated
Preheat oven to 220ºC/450ºF/Gas Mark 6.
Place the meat dish on the middle shelf of the oven and bake for 45 minutes.
After 45 minutes, remove the foil, turn the ribs and bake for 15 minutes on one side then turn ribs over and bake for a further 15 minutes.
Remove the ribs from the baking dish and reserve on a separate plate covered with foil for at least 5 minutes before carving. Reserve the remaining juices from the baking dish.
Cut off individual ribs using a very sharp cook´s knife or kitchen scissors and put onto a serving platter, then pour over reserved juices from baking dish. Eat with your fingers and serve with lots of paper napkins.
An easy recipe for sweet and tangy beef short ribs cooked in the oven and then finished on the grill with homemade barbecue sauce.
We're talking Southern ribs here, a style created by African slaves and as uniquely American as their other great contributions to our culture: Jazz and the blues.
The ribs that win championships are a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork. They are juicy and tender and they tug cleanly off the bone but don't fall off the bone. Their scent clings to your fingers for hours. Click here for my complete definition of Amazing Ribs, what I look for when I judge barbecue competitions.
You can make it happen. With this recipe you will make ribs good enough to bring home a trophy in a cookoff. In fact, several readers have written to me that they have done exactly that with this recipe. There may be a few more steps in this process than you like, but it's not hard and we're talking restaurant grade meat here. Better. You don't need a special smoker, although it helps. You can cook killer ribs on most charcoal and gas grills once you understand the concepts.
Ingredients – Serves 4
1 whole rack of pork OR BEEF ribs (about 12 -16 ribs)
220ml/7 fl oz/ 1 cup tomato ketchup
100ml/3 ½ fl oz/ ½ cup Worstershire sauce
1 tsp salt, black pepper, cumin powder, turmeric powder & cinnamon powder
2 tsp dried oregano
Put the meat into an oven proof dish. Put all the other ingredients into a small bowl and mix to combine well. Pour the contents of the bowl over the meat and massage well with your hands to make sure all the meat is well coated. Cover with aluminium foil and leave outside fridge for at least 30 minutes (up to 2 hours), to soak up all the flavours.
Once the meat is marinated
Preheat oven to 220ºC/450ºF/Gas Mark 6.
Place the meat dish on the middle shelf of the oven and bake for 45 minutes.
After 45 minutes, remove the foil, turn the ribs and bake for 15 minutes on one side then turn ribs over and bake for a further 15 minutes.
Remove the ribs from the baking dish and reserve on a separate plate covered with foil for at least 5 minutes before carving. Reserve the remaining juices from the baking dish.
Cut off individual ribs using a very sharp cook´s knife or kitchen scissors and put onto a serving platter, then pour over reserved juices from baking dish. Eat with your fingers and serve with lots of paper napkins.
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