Category Archives: BBQ RECIPES

Ultimate Pork Ribs BBQ


THE best barbecue ribs we’ve ever had! The meat is so tender and juicy, and the sauce is delicious!

Ingredients

1 slab ribs (about 12-14 ribs) Note: You can use any kind of ribs. This time, I used thick country-style ribs and they were good!

Marinade:
¼ cup low-sodium soy sauce
¼ cup extra-virgin olive oil
1 tablespoon sesame oil
¼ cup tomato ketchup
1 lemon, juiced
3 tablespoons brown sugar
1 tablespoon freshly grated ginger
4 cloves garlic, minced (we like garlic so I put more)
½ teaspoon ground black pepper
1 teaspoon red crushed pepper
1 teaspoon ground paprika
1 sprig fresh rosemary
2 sprigs fresh thymes

BBQ Sauce:
1 tablespoon extra-virgin olive oil
1 bacon slice, cut into half
2 sprigs fresh thymes
½ red onion, thickly sliced
3 cloves garlic, smashed
½ cup tomato ketchup
⅓ cup sugar-free red raspberry preserves
1 tablespoon Honey Dijon mustard
1 tablespoon brown sugar
1 tablespoon molasses
3 tablespoons red cooking wine
½ teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon cayenne pepper
¼ teaspoon back pepper

Directions

Cut the ribs in half, rinse and pat dry. Combine all the marinade ingredients in a small bowl and whisk to blend. Place the ribs in a large ziplock bag, pour in the marinade, lock and shake to coat. Refrigerate for at least 8 hours (I usually marinate the meat overnight for a much better and delicious flavor).

Preheat the oven to 350º F.

Remove the ribs from ziplock bag and transfer to a (glass) baking pan meat side down. Pour 2 to 3 tablespoons of the marinade sauce over. Cover with aluminum foil, stick the ribs in the oven (middle rack), and bake for 1 hour and 30 minutes.

Meanwhile, make the sauce. Heat oil in a medium saucepan over medium heat. Add the bacon and thyme and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a very tasty smoky taste. Add the onion and garlic and cook for 5 minutes. Add all of the rest of the sauce ingredients, stir to mix, then turn the heat down to low. Simmer for 8 to 15 minutes to meld the flavors. Turn off the heat. You can either pick the bacon out of the sauce or leave it as it is. Discard the thymes.

After the 90 minutes (baking) is up, remove the foil and baste the ribs with half of the BBQ sauce, and let continue baking for 10 minutes. Flip the ribs and baste with the remaining half of the BBQ sauce, then bake for another 10 more minutes. Switch from “BAKE” to  BROIL, and broil for 5 minutes, or until the ribs are lightly smokey and burn. Remove the ribs from the oven. Slice the ribs, and transfer to a serving platter. There should be some sauce, or juice that comes off the ribs in the baking pan, pour it on top of the sliced ribs. This is to keep the ribs moist and juicy. Serve hot with your preferred side dish. Enjoy!

Note: You may serve the ribs with your preferred side dish(es). I served ours with Macaroni SaladButtermilk Biscuits and mashed potato on the sides and it was awesome!

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Spicy St. Louis-Style Ribs Adobo


Cook Time: 60 mins | Yield: 6-8 servings


Are you bored with the same-old-way of cooking the famous adobo? Give it a twist and you’ll be surprised how much better it will taste. 🙂

Ingredients 

2 tablespoons olive oil, for sautéing
2 pounds St. Louis style ribs
2 cups water, and more if needed
4 tablespoons low-sodium soy sauce
2 tablespoons white vinegar
1 tablespoon sugar
½ teaspoon red crushed pepper
2 dried bay leaves
1 teaspoon peppercorn
10 (or more) fresh green beans (optional)
⅓ cup black beans, cooked and drained (optional)
2-4 New Mexico chili peppers, seeded and cubed (optional)
1 medium red bell pepper, cubed
1 large red onion, cubed
4 gloves garlic, peeled and slightly crushed

Preparations

Using kitchen scissors, separate the ribs. In a large soup pot, add the ribs, water, soy sauce, vinegar, sugar, crushed red pepper, bay leaves and peppercorn. Simmer to cook for 45 minutes to an hour, or until the meat is 85% cooked. Add green and black beans. Cook for about 8-10 minutes, or until the green beans are 85% cooked. Add garlic, onion, chili peppers and bell pepper, continue cooking until the pork fat releases the oil. Simmer for 3-5 minutes to deglaze. Transfer to a serving platter. Serve hot with steamed rice.

 

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