ub into the baby back ribs.
Grill ribs over low, indirect heat
lack pepper.
Rinse the ribs under cold water and pat
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.
Cut 4 lbs of pork back ribs into serving size pieces.
Simmer the ribs, covered, in enough water to cover for about 1 hour or until nearly tender.
About 10-20 minutes or so before the ribs are done simmering melt the butter in a sauce pan; add crushed garlic and cook 4 to 5 minutes.
Add the rest of the ingredients to the sauce pan and bring to boiling.
Drain ribs and place in a shallow baking pan.
Pour boiling sauce over the ribs.
Bake at 350 F degrees for 20 minutes, basting often with the sauce.
Preheat smoker to 225 degrees F (110 degrees C).
Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.
sing it.
Cut the ribs into smaller portions.
Spread
or the rub. Rinse the ribs and pat dry. Rub the
n counter. Center half the ribs in a single layer on
Place the ribs into a large pot and
In skillet over medium heat, in hot salad oil, cook ribs a few pieces at a time, until well browned, removing pieces as they brown.
Pour off drippings from skillet.
Return ribs to skillet. Add water and salt; heat to boiling.
Reduce heat to low; cover and simmer 30 minutes.
Stir in sauerkraut and brown sugar; cover and simmer 45 minutes longer, until ribs are fork-tender.
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.
Rub ribs with garlic.
Place them
rom the underside of the ribs, if attached, then cut into
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.
ustard on both sides of ribs; sprinkle an even coat of
mall bowl; mix well. Pat ribs dry with paper towels; generously
mall bowl; mix well. Pat ribs dry with paper towels; generously
Generously coat both sides of ribs with rub. Set aside at
moking, coat both sides of ribs with a little vegetable oil
Combine ingredients, except ribs.
Dust all surfaces of ribs with mixture.