whats a good pork rib recipe?

Oven Pork Spareribs

½ cup molasses

¼ cup vinegar

¼ cup prepared mustard

2 tablespoons Worcestershire sauce

1 - 2 teaspoon salt

½ teaspoon hot pepper sauce

4 pounds spareribs

In a saucepan over medium heat, combine first 6 ingredients. Bring to a boil. Remove from heat.

Cut ribs into serving size pieces. Place meaty side down in large shallow pan. Bake uncovered in 450 degree preheated oven for 30 minutes.

Remove from oven and drain off excess fat. Reduce oven temperature to 350 degrees. Turn ribs, return to oven and let bake an additional 50 to 60 minutes. Brush ribs with sauce during last 30 minutes of baking.

texas pork ribs

3 pounds pork spareribs

3/4 cup white sugar

2 tablespoons salt

1 tablespoon and 3/4 teaspoon ground black pepper

1 tablespoon and 1-1/2 teaspoons sweet paprika

1/2 teaspoon cayenne pepper, or to taste

1 tablespoon garlic powder

2 tablespoons and 1-1/2 teaspoons pan drippings

1/4 cup chopped onion

2 cups ketchup

1-1/2 cups hot water

2 tablespoons brown sugar

cayenne pepper to taste

salt and pepper to taste

1/2 cup wood chips, soaked

1. Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.

2. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.

3. Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.

4. Preheat grill for medium-low heat.

5. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

I have seen this guy on TV and he is awesome. I found a recipe. (Use the second version. It is more complete.) You may find a method of cooking on this site also. His recipes and techniques are really good. http://getyourgrillon.net/category/recipes/

PORK RIBS

10 lbs. pork ribs

1/3 cup lime/lemon juice

1/3 cup A-1 sauce

¼ cup Worcestershire sauce

¼ cup apple juice (divided)

2 tbs. ketchup

1 tbs. honey

1 tbs. lime zest

1 tbs. lemon pepper

1 tbs. garlic salt

1 tbs. seasoning salt

1 tsp. sugar

½ tsp. thyme (or rosemary)

PREPARATION:

1. Remove membrane from inside the ribs with a knife or using your fingers, this will allow flavors to penetrate deeper after it is removed.

2. In a mixing bowl, combine seasoning salt, sugar, thyme, garlic salt, lemon pepper, lime zest, and thyme. Stir all dry ingredients.

3. Rub the dry ingredients around the meat. Place the ribs in a large pan (ribs can be cut in halves to make to make them fit better in the pan, but do not overlap them), cover and let it rest for 1 hour to allow the ingredients penetrate into the meat.

BAKING:

1. Turn on the oven and let it reach 325°F, add part of the apple juice to the pan, then place the oven-safe pan covered with aluminum foil, but do not tighten, nor let the foil touch the ribs. Bake the ribs for 1 hour. You can add vegetables to the pan; they will absorb the flavor of the ingredients.

2. Stir the A-1 sauce, the Worcestershire sauce, the lime juice, ketchup, honey and the rest of the apple juice in a bowl. Take the ribs out of the oven and remove the aluminum foil. Brush the ribs with the mix to cover all of them.

3. Set the oven to 375°F and place the ribs (uncovered) back into the oven for 10 minutes with meat on top, then turn them and brush them again with the remaining sauce on the other side and bake them for another 5 minutes.

4. Remove ribs, cut them every two ribs, and serve

OR

PORTUGESE PORK RIBS (VINADOYCE)

rack of baby back ribs

1 bottle apple cider vinegar

2 cloves garlic

1/2 bunch cilantro

salt and pepper

1 cup of flour

1/2 cup corn oil

Empty bottle of apple cider vinegar into a large bowl, then add an equal amount of water as vinegar (50% water - 50% vinegar). Mince garlic, chop cilantro and add to liquid mixture.

Cut up ribs and marinate in liquid for 48 hours in refrigerator.

To cook ribs, mix flour with salt and pepper to taste, pat ribs dry with a paper towel.

Heat 1/2 cup corn oil, and dredge ribs in flour, salt and pepper mixture. Place floured ribs in skillet and saute until golden brown. The ribs should be white (not pink) on the inside to ensure proper cooking.

OR

TANGY SPARE RIBS (PORK)

2 lbs. pork ribs

1 c. onion, chopped

2 tbsp. brown sugar

2 tbsp. vinegar

1 tsp. prepared mustard

1 (15 oz.) can tomato sauce

Salt

Pepper

Place ribs in a 2-quart microwave-safe dish. Combine remaining ingredients except salt and pepper. Pour over ribs. Cook in microwave oven, covered, on slow-cook for 25-30 minutes or until meat is tender and temperature of 170 degrees if reached. Turn ribs over halfway through cooking time. Season with salt and pepper as desired.

OR

TERIYAKI PORK RIBS

4 lbs. pork ribs

1 ball onion

1 c. white vinegar

TERIYAKI SAUCE:

2 c. soy sauce

1 c. sugar

1/2 c. sake (rice wine), optional

5 cloves garlic (chopped)

1 1/2 tbsp. fresh ginger (minced)

1 tbsp. cornstarch (optional)

Boil 8 cups water with ball onion and vinegar. Add pork ribs and boil for 40 minutes. Remove and discard water and onion

OR

CHINESE PORK RIBS

1 tbsp. cooking wine (optional)

2 tbsp. white vinegar

3 tbsp. sugar

4 tbsp. soy sauce

5 tbsp. water

1 lb. meaty pork ribs (with or without bone), cut into one inch lengths

1. Wash pork ribs and dry them.

2. Mix above sauce. Cook spare ribs in sauce in heavy wok or Dutch oven 40 minutes on low flame, turning every few minutes.

3. Toward end add one sliced onion.

4. Serve over cooked rice.

OR

PLUM-GLAZED PORK RIBS

4 to 4 1/2 lbs. pork ribs (I like country style), cut into serving size pieces

1 (12 oz.) bottle chili sauce (about 1 c.)

1 (10 oz.) jar plum jelly (grape is also good)

3-4 tbsp. hot sauce or 1/4 c. soy sauce

Place pork ribs meaty sides up on rack in aluminum foil-lined shallow roasting pan. Bake uncovered in 350 degree oven 45 minutes. Heat chili sauce, jelly and hot sauce to boiling in 1-quart saucepan, stirring constantly. Brush pork with about 1/2 cup of the sauce; bake until tender 45-60 minutes. While baking, brush 2 or 3 times with 3/4 cup of sauce.

To freeze this recipe, criss-cross 2 pieces heavy-duty aluminum foil in Dutch oven. Carefully mold foil into pan. Put in pork and pour remaining sauce over all; cool. Wrap pork in foil, remove from Dutch oven and label. Freeze up to 4 months

OR

SWEET AND SOUR PORK RIBS

2 lbs. pork ribs

1/2 tsp. salt

Boil until tender, approximately 2 hours.

SAUCE:

1 c. catsup

1/3 c. vinegar

1 tsp. mustard

1/2 c. brown sugar

2 tbsp. Worcestershire sauce

Dash of salt and pepper

Mix sauce in bowl. Pour over ribs after cutting into serving pieces. Bake 30 to 45 minutes at 350 degrees. I use this sauce on any pork