Search results
Results from the WOW.Com Content Network
Remove the ribs from the oven and use the pastry brush to coat the ribs with the remaining 1/2 cup of barbecue sauce. Allow the ribs to rest for about 5 minutes, then serve. Simply Recipes ...
Main Menu. News. News
Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a ...
Smoked baby back pork ribs. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs.
Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either "dry" or "wet". "Dry" ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking.
Pour the soup mixture over the ribs. Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce. Recipe Note: The sauce mixture can be prepared while the ribs are baking.
"St. Louis Style Pork Ribs" – a whole 2 + 1 ⁄ 2 pound rack of spare ribs (rubbed with cumin, paprika, sugar, chili powder, black pepper and salt), slow-smoked with cherrywood for 4 hours, sliced and slathered with original barbecue sauce 'sweet n' smoky' (made with ketchup, molasses, brown sugar, onion, garlic powder, cayenne pepper and ...
Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes.