Pork ribs recipes - 9 recipes
Top rated Pork ribs recipes
Kahlua pork Ribs-in the crock
![Kahlua pork Ribs-in the crock](/media/19/be/97a7d5d669e3d223f4ae34a9c7f40cf88458.jpg/tsp/kahlua-pork-ribs-in-the-crock.jpg)
By kishthecook
super easy made in the crock pot
- 2 racks of pork spare ribs- score the back membrane with a sharp knife or pull off
- Rub o Love, Aztec rub or other rub seasoning- Aztec rub doubles up the coffee mocha taste!
- 1 lg onion sliced
- 1 head garlic, peeled
- 1/2 cup Kahlua Liquor
- 1/2 cup BBQ sauce- I used a honey chipotle bbq sauce- spicy and good!
- 1/2 cup soy sauce
- 1/2 cup island terriaki or "Soy Vey"
Quick Grilled Pork Ribs
![Quick Grilled Pork Ribs](/media/00/89/8a5636311e6dc12c4de6fafc97228b9708d0.jpg/tsp/quick-grilled-pork-ribs.jpg)
By kimvess
Quick is relative, but 2 1/2 hours sure beats 6
- RIBS:
- 2 racks St. Louis-style pork spareribs about 7 pounds
- COMBINE:
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons hot chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- SAUCE:
- 2 strips bacon, diced
- 1/2 cup white onion, minced
- 2 tablespoons garlic, minced
- 1/2 cup bourbon
- 1 cup ketchup
- 2 tablespoons tomato paste
- 1/2 cup packed brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons Worcestershire sauce
Memphis-Style Hickory-Smoked Beef and Pork Ribs (The Neelys)
![Memphis-Style Hickory-Smoked Beef and Pork Ribs (The Neelys)](/media/d2/47/9d25ad3b54e27356ce595caf6db5d0447c5a.jpg/tsp/memphis-style-hickory-smoked-beef-and-pork-ribs-the-neelys.jpg)
By Venzie
Prep 10 min Inactive Prep 8 hr 0 min Cook 6 hr 15 min Total:14 hr 25 min For dry ribs: Sprinkle extra Neely's B...
- Neely's Dry Rub:
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- 2 (about 4 pounds each) slabs beef spareribs
- 2 (about 3 pounds each) slabs pork spareribs
- 2 cups Neely's BBQ Dry Rub
- Neely's BBQ Sauce
- Neely's BBQ Sauce:
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
Chipotle Orange Pork Ribs
![Chipotle Orange Pork Ribs](/media/f1/28/5d092a0f869ccb109ce4b1832f95a6086a63.jpg/tsp/chipotle-orange-pork-ribs.jpg)
By kishthecook
Spicy sweet and citrus-y. Yumm
- 1 lb boneless country pork ribs
- 1 onion sliced
- 5 cloves garlic, chopped
- 3-4 chipotle chilis, diced with sauce(dont be shy!)
- 1/4 cup orange marmalade
- 1/4 cup cider vinegar or rice vinegar
- 1/4 cup soy sauce
- 2 TBS brown sugar
- 1 TBS peanut oil
- 1/2 tsp ground cumin
- 1 tsp salt
Braised Country-Style Pork Ribs with Mustard-Beer Sauce
![Braised Country-Style Pork Ribs with Mustard-Beer Sauce](/media/75/2a/3033a4996a2d6c3d5590b44e2a42e1851874.jpg/tsp/braised-country-style-pork-ribs-with-mustard-beer-sauce.jpg)
By DeliciouslyDished
(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: htt...
- For the ribs:
- 6-1/2 lb. bone-in country-style pork ribs, cut into individual ribs (12 to 16 large, meaty ribs)
- 2 12-oz. bottles lager, such as Budweiser
- 2 Tbs. canola oil
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 1 medium celery rib, chopped
- 4 medium cloves garlic, crushed
- 1-1/2 cups lower-salt chicken broth
- 2 Tbs. soy sauce
- 1/2 tsp. crushed red pepper flakes
- For the sauce:
- 1/3 cup packed light brown sugar
- 3 Tbs. whole-grain mustard
- 3 Tbs. balsamic vinegar
BBQ PORK RIBS
![BBQ PORK RIBS](/images/local/defaultImg_thumbSqPr.jpg)
By á-6498
Broil ribs on both sides then pour off fat from ribs
- SAUCE:
- 1/4 cup margarine, melted
- 1 tbsp paprika
- 1 1/2 cup water
- Worchestershire sauce
- Tabasco sauce
- Lemon slices (thinly sliced)
- Large onion cut in rings
- 4 to 5 Ibs pork ribs
- 1 cup ketchup
- 1/2 cup chili sauce
- 2 cloves fresh garlic
- Melt margarine and add garlic, paprika, Wor Chester shire sauce (a good shot). Then add ketchup, water, chili sauce and bring to boil. Add a shot of Tabasco sauce.
Smoked Pork Ribs
![Smoked Pork Ribs](/media/e6/f4/2d0a43f392e6eb41468b3a7b312a9eb12c4f.jpg/tsp/smoked-pork-ribs.jpg)
By á-10966
Dry Rub Seasoning: Combine all spices in a bowl
- Dry Rub Seasoning:
- 8 lbs. pork ribs
- 1 recipe dry rub seasoning for ribs
- 1-2 recipes basting sauce for ribs
- 1 recipe barbecue dipping sauce for ribs
- Apple-wood chips soaked overnight
- 1 Tbsp. dried thyme
- 1 Tbsp. dried marjoram
- 3 Tbsp. ground cumin
- 2 Tbsp. ground allspice
- 3 Tbsp. paprika
- 1 Tbsp. garlic powder
- 2 tsp. celery salt
- 1 1/2 Tbsp. salt
- 1 1/2 Tbsp. black pepper
- Basting Sauce:
- 1 1/2 cups tomato juice
- 1 1/4 cups water
- 1 Tbsp. garlic salt
- 1/4 tsp. celery seed
- 1/2 cup distilled white vinegar
- 1 Tbsp. liquid hot sauce
- Barbecue Dipping Sauce:
- 4 cloves garlic
- 1 can (28 oz.) diced tomatoes with chiles
- 1 cup canned tomato puree
- 1/4 cup molasses
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- salt & pepper to taste
Chinese Pork Ribs with Plum Sauce
![Chinese Pork Ribs with Plum Sauce](/media/72/c4/47d486f34b4bbaa6f07ee06898fee09dfdd9.jpg/tsp/chinese-pork-ribs-with-plum-sauce.jpg)
By GratefulSea
"St. Louis is the name given to pork ribs with the sternum bone, cartilage, and rib tips removed
- 4 pounds St. Louis-style pork ribs
- 6 cloves garlic, minced
- 1/2 cup Bonne Maman plum jam
- 1/2 cup soy sauce
- 3 Tablespoons rice vinegar
- 2 Tablespoons hoisin sauce
Braised Pork Ribs with Rigatoni
![Braised Pork Ribs with Rigatoni](/images/local/defaultImg_thumbSqPr.jpg)
By gaydubbs
Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you
- ONE WHOLE RACK (ABOUT 4 POUNDS) PORK SPARE RIBS
- SALT
- FRESHLY GROUND PEPPER
- 1/4 CUP EXTRA VIRGIN OLIVE OIL
- 2 LARGE YELLOW ONIONS, SLICED (ABOUT 3 CUPS)
- 8 GARLIC CLOVES, PEELED
- 6 PICKLED CHERRY PEPPERS, STEMMED, SEEDED AND QUARTERED
- TWO 35-OUNCE CANS ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO) WITH THEIR LIQUID, SEEDED AND CRUSHED
- 2 BAY LEAVES
- 6 SPRIGS FRESH THYME
- 2 TO 3 CUPS HOT WATER, OR AS NEEDED
- 1 POUND RIGATONI
- 1/4 CUP CHOPPED FRESH ITALIAN PARSLEY
- 2/3 CUP FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE, PLUS MORE FOR PASSING, IF YOU LIKE
- Lidia’s Italian-American Kitchen
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