In small bowl or tray, mix rub ingredients thoroughly.
Rub onto beef back ribs.
In a large hot skillet, heat oil.
Brown ribs for several minutes on each side in batches.
Transfer ribs to slow cooker insert.
Add remaining meal ingredients into slow cooker insert and mix thoroughly.
Cover and cook for 4-6 hours.
Serve over rice.
Heat oven to 350 degrees F.
Cut back ribs into serving size pieces. Sprinkle both sides of pieces with seasoned salt and pepper.
Mix caraway seed into sauerkraut, then place into a shallow 2-quart casserole.
Arrange onion slices over sauerkraut. Cover with the tomatoes and their juice, cutting any whole tomatoes into pieces.
Sprinkle with sugar. Place back ribs over entire surface; cover.
Bake for 1 hour. Uncover and continue to cook about 1 more hour.
>recipe of Rib Sauce (above) and set aside.
Pre-cook ribs
Place ribs bone side down in a
ub into the baby back ribs.
Grill ribs over low, indirect heat
Mix all ingredients except ribs and BBQ Sauce.
Cut rib racks into 3 or 4 rib segments.
Store ribs in marinade in refridgerator for 3 days.
Drain and discard marinade.
Place ribs in a steamer basket in a large covered pot with approx 1 in of water.
Bring pot to a boil then lower to simmer for 1 1/2 hours.
Remove ribs from pot and coat with BBQ Sauce.
(The water left over in the pot makes a great stock for soups.) Place coated ribs on a cookie sheet sprayed with Pam.
Bake at 300 for 15 mins.
Place ribs bone side down in a large roasting pan.
Combine garlic powder, salt and pepper; sprinkle over ribs.
Top with sliced onion.
Cover tightly and bake 350 degrees for 2 1/2 hours. In a bowl, combine the remaining ingredients.
Drain fat from pan; discard sliced onion.
Brush ribs with half of barbecue sauce.
Cover and bake 30 minutes longer or until ribs are tender. Serve with remaining sauce.
Cut ribs into serving pieces.
Mix
Place bison back ribs in a 4- to 6-
mbrane from the back of each rack of ribs some stores
Add salt, pepper and mustard to the beef spare ribs and in large skillet grill on both sides.
Once they are done, keep warm.
Using the drippings in the skillet add red wine, butter and mustard whisking until well mix.
Add salt and black pepper to taste.
Pour some Worcestershire sauce over ribs and some skillet gravy.
Steam asparagus with a little bit of salt.
Serve with ribs.
Place baby back ribs portions in the bottom of a slow cooker; sprinkle black pepper and five-spice powder on top.
Mix hoisin sauce, pineapple juice, green onions, rice wine vinegar, sesame oil, brown sugar, ginger, and garlic in a bowl to make sauce. Pour 2/3 of the sauce over the ribs. Refrigerate remaining sauce.
Cook ribs on Low, basting occasionally with sauce, until tender, 6 to 8 hours.
Transfer ribs to a serving dish. Brush remaining sauce on top.
nto a rack of baby back ribs.
Cover with plastic wrap
In a bowl, pour 1 cup of Mama Sita's Barbecue Marinade sauce. Sprinkle black pepper, crushed red pepper flakes, salt, onion powder, and basil leaves in the bowl. Three shakes for each of the ingredients should be good, but you can adjust it to your liking. Stir the marinade to blend everything together.
Add the baby back ribs in bowl and flip it around until it's coated with the marinade. Let it sit for a few minutes and then grill. Baste the ribs with the leftover marinade when grilling to keep the ribs moist and flavorful.
s well mixed. Place beef short ribs in a microwave-safe bowl
Soak beef short ribs in a large bowl of
edium heat until hot. Brown beef short ribs, in batches if necessary
Rub 8 to 12 beef short ribs with Gravy Master and brown in a large frypan.
After turning, add the garlic, onions and celery. While this is browning, mix together all the other ingredients in a bowl.
Pour over the ribs and mix well.
Cover and simmer for a couple of hours, turning often.
Add water, if it gets too thick. Serve over noodles.
br>Prepare Baby Back Ribs:
In a
Braised Short Ribs:
Preheat the oven