This is a recipe for real meat eaters! In general, I am, to put it mildly, indifferent to pork, but these ribs are something incredibly tasty. Perhaps it’s all about the barbecue sauce, which makes the taste so piquant and sweet, or maybe it’s because they simmer in the oven for so long and become tender, melting in your mouth. By the way, be sure to make the sauce yourself! . You can, of course, buy it in a store, but it can’t be compared to homemade. Moreover, this dish requires a minimum of ingredients, unless, of course, you count the endless list that is required for the sauce itself. Well, if you have mastered the sauce, the rest is literally done in one or two seconds!

Cooking time: 10 minutes
Baking time: 2-2.5 hours

Ingredients for 2 servings:

  • 1 kg Pork Ribs (remove the thin film from the inside before cooking)
  • 120-140 g Barbecue Sauce - see how to prepare
  • 100 ml Water
  • Salt and Ground Black Pepper - to taste
  • Zest of 1 Orange

Cooking method:
First of all, prepare the BBQ sauce; see how to do this in a separate section.

It is better to first remove the film from the ribs (from the bottom) so that they are more saturated with the sauce. Then, without cutting, rub them with salt and ground black pepper. Place in a baking dish or baking tray. Simply grease the bottom with BBQ sauce, and generously pour it on top, distributing it evenly over all the ribs. Reserve a third of the sauce for brushing as you go! Pour some water into the pan and lightly sprinkle the ribs on top.

Cover the pan with foil and place in the oven, preheated to 180ºC. The ribs should be baked under foil for 90 minutes. Then remove the foil, grease it a little so that the glass fits into the mold, and continue baking until it has an appetizing caramel crust. It should not just brown, but, I would say, over-brown. But, of course, the ribs shouldn’t burn! During the process, constantly brush them with the remaining sauce so that they remain moist and do not dry out.

Sprinkle the finished ribs with orange zest and serve immediately! Bon appetit!

Instructions for use

BBQ ribs: cooking secrets

BBQ ribs, rosy, crispy, with an appetizing crust, are cooked outdoors, at home on the grill or in the oven, and served as a main course with vegetables and potatoes. Ribs are a piece of brisket with a layer of muscle, fat and ribs - this meat is considered the most tender, juicy and delicious, especially if cooked correctly. Pork, beef and lamb ribs, smelling of wood and fire, are an ideal snack for beer and the signature dish of any picnic. Your family will certainly appreciate the aromatic, spicy and juicy ribs, which are a real pleasure to cook!

How to Cook BBQ Ribs: Preparing the Meat

For this dish, take chilled pork, beef or lamb ribs with a large amount of meat and a thin layer of fat. It is advisable to take the ribs of a young animal - they can be distinguished by the light shade of the meat and a thin layer of white fat. Although barbecuing pork is considered better because it cooks faster, lamb and beef are also very tasty, and the toughness of beef or veal meat is eliminated by long marinating. However, if you cook the meat correctly, it will be perfectly baked, tender, juicy and very aromatic. The best ribs come from the rib area near the vertebrae, where the ribs are very small.

So, the meat is washed well, the film is removed from the back of the ribs, picking it up with a sharp knife. The film that is not removed can cause the ribs to become tough - they will appear “rubbery”. Next, the ribs are chopped into several parts so that each of them has approximately 2–5 bones. Some chefs claim that the larger the piece, the tastier the meat will be. If frozen ribs are cooked, they should be thawed in the refrigerator at 5°C, where they are best left overnight.

How to deliciously marinate ribs for barbecue

The meat is rubbed with salt, pepper, vegetable oil and left in a cool place for several hours - this is the easiest way to marinate. At the same time, about 20 g of salt should be taken per 1 kg of meat. You can add chili pepper, smoked paprika, dried garlic, cane sugar and chopped dry herbs to the grating mixture. If you cover the meat with cling film and put it in the refrigerator, the dish will turn out more tasty and piquant.

Some housewives marinate the ribs either in a barbecue sauce made specifically for grilling ribs, or in a different sauce, depending on the recipe and personal preference. Usually the ribs are marinated for at least half an hour, but more is better, so they will become tastier and juicier. How to soak ribs for barbecue so that they are maximally saturated with the aroma of spices? To do this, it is better to leave them in the refrigerator overnight.

Various ingredients are added to the marinade for barbecue ribs - soy sauce, honey, tomato sauce, dry white wine, lemon or orange juice, garlic, onion, mustard, sugar, ginger, wine vinegar, aromatic herbs and spices. One of the most successful marinades is apple juice and vinegar, but if you rub a mixture of dry thyme, smoked pepper, fennel seeds, garlic and brown sugar into the meat before marinating, the ribs will turn out unusually tasty. There are many different sauce recipes, and each housewife can come up with her own signature sauce, the main thing is to marinate the meat longer, and this is the main secret of juicy ribs.

BBQ ribs recipe in the oven

Place the ribs in the oven, preheated to 200 °C, directly on a wire rack or baking sheet, pour over the sauce, cover with foil and bake for 20 minutes, then remove the foil and cook for another 20 minutes. This is done so that the meat is first stewed well and only then browned. If everything is the other way around, the ribs inside will remain raw. It’s good if the oven has a grill mode, then at the very end you can leave the meat under the grill for 10 minutes. Using the same principle, the dish is prepared on the grill. There is another cooking method - fry the ribs in hot oil in a cast-iron frying pan until golden brown, then add onions, garlic and spices, pour wine, water and simmer for an hour. The finished ribs are allowed to dry, brushed with barbecue sauce and baked in the oven for 5-10 minutes until an appetizing caramel-colored crust forms. This method is a little reminiscent of ancient recipes, where the ribs were first boiled and then fried over a fire; it was believed that meat prepared in this way became more tender. Many modern chefs consider this method unacceptable, claiming that it spoils the taste of the ribs. Interestingly, the British bake ribs for 6-8 hours at a temperature of 80-90 ° C so that they melt in the mouth.

Cooking ribs on the grill

The ribs can be cooked on the grill, on the grill or on skewers, like kebabs. They cook for 20–40 minutes, while they should be poured with sauce for juiciness and periodically turned over for even frying. To cook lamb and beef, the heat should be lower, otherwise the meat will quickly brown, but the inside will remain raw. The readiness of the meat is easy to check: you need to pierce it and observe the juice - a clear liquid indicates that the ribs are ready.

If a charcoal grill is used to cook the ribs, the meat is laid out half an hour after the coal begins to smolder, and it is not cooked over direct fire, but in the direction opposite to where the coal lies. Cook the ribs this way for 1.5–2 hours. The same rules apply on a gas grill, with a cooking time of about 40 minutes. You can do it differently - wrap the meat in foil and cook over direct heat for half an hour.

Secrets and subtleties of cooking ribs

A large amount of fat often prevents the meat on the ribs from frying well, so it is better to remove the excess.

If you want the meat to have an interesting and bright taste, place any berries and fruits with a sour taste - lingonberries, cranberries, currants, sour apples - along with the ribs on a grill or baking sheet. To make the meat tender and at the same time crispy, fry first over low heat and finally over high heat to form a golden brown crust. Another way to tenderize meat is to marinate it in pineapple juice, which contains the enzyme bromelain, which softens the toughest meat fibers. However, ribs with a tropical taste are not an acquired taste and may not appeal to everyone.

When the meat is cooked, remove it from the heat with tongs and wrap it in foil for 10 minutes to finish cooking - this trick helps preserve the taste and aroma of the dish. Serve the ribs hot with your favorite sauce.

BBQ Ribs Recipe with Juice Marinade

Wash and dry 2.5 kg of pork ribs, chop them into small pieces no larger than 5 ribs and marinate. For the marinade, mix a glass of ketchup or other tomato sauce with a half glass of cherry or pomegranate juice, 4 tbsp. l. vegetable oil, 2 tbsp. l. liquid honey and 2 tbsp. l. wine vinegar, 3 cloves of crushed garlic, pepper and salt to taste. Soak the meat in this aromatic and spicy liquid for about 6 hours and grill on the grill for 20 minutes, pouring the sauce over it.

Pork ribs with beer glaze

Cover 2 kg chopped with a pickling mixture of pepper, salt, coriander, ground paprika and crushed garlic, previously mixed with vegetable oil. Place marinated ribs on the grill and grill for 15 minutes on each side. While the meat is cooking, make a glaze with 1 cup barbecue sauce, 5 drops Tabasco sauce and 150 ml dark beer. Next, brush the glaze onto the toasted ribs, do this 2 more times every 5 minutes, then turn the ribs over and repeat the procedure.

Tender lamb ribs with cilantro

Wash and peel 1 kg, chop into pieces of 3 ribs each. Rub the meat with salt and black pepper and prepare a mixture for the marinade by mixing dried paprika, dried tomatoes and ground cilantro seeds by eye, rub the ribs with these spices and place them in a bowl for marinating. Put 2 chopped onions, chopped cilantro and other greens there, mix everything with your hands and put it in the refrigerator overnight. Fry the ribs on the grill for about an hour, and the fire from the coals should not be very strong.

How to Make BBQ Sauce for Pork Ribs

If you pour barbecue sauce over the ribs, the meat will look shiny and glazed - it's not only beautiful, but also delicious. The simplest sauce is made from ½ cup of ketchup, 1 tbsp. l. apple cider vinegar, 2 tsp. soy sauce, ½ cup cane sugar and 2 tsp. Worcestershire sauce, which is made from vinegar, sugar and fish.

Sometimes onions, oregano, butter, lemon juice, Tabasco sauce, garlic, red wine and spices are added to the sauce. Brown sugar, sweet mustard, honey and balsamic vinegar give the sauce a nice sweet and sour flavor.

These ribs look and taste delicious. John loves ribs in BBQ sauce and suspects that a lot of effort goes into making this dish. He thinks that all 4 hours I stand in the kitchen near the oven with ribs, periodically remove the aluminum foil from them, turn them over, pour BBQ sauce on them, sprinkle them on all sides with different spices...

I must say that this is a complete misconception, of which I do not intend to dissuade my dear husband. Yes, it takes 4 hours to cook these ribs, but I only spend a few minutes of my personal time. The oven, spices and BBQ sauce do the rest of the work for me. Try cooking these ribs yourself and you'll see that I'm right.

There are hundreds of different BBQ sauces sold in America. My favorite BBQ sauces are Kraft, Kansas City Masterpiece, Sweet Baby Ray's and Jack Daniel's.

Ingredients:

1 kg pork ribs

Dry spices – Cajun, hot pepper, Italian cumin

Preparation:

1. Wash the ribs and place them in a baking dish.

2. Sprinkle them with dry spices, lightly pour any BBQ sauce, pour 1 glass of water on the bottom of the mold,

and cover the pan with aluminum foil.

3. Place the ribs in the oven at 250 F for 3 hours.

4. Remove the ribs from the oven, remove the foil and use a ladle to scoop out excess liquid. Leave a couple of tablespoons of liquid at the bottom of the pan.

5. Increase oven temperature to 360 F.

6. Drizzle the ribs with your favorite BBQ sauce and place in the oven for an additional 20 minutes until a light crust of BBQ sauce forms on the surface of the ribs.

All. The ribs are ready. Enjoy!

Note:

If you have pork ribs and no BBQ sauce, no problem! Sprinkle the ribs with your favorite dry spices. Mix mild mustard with honey and coat the ribs with this mixture on all sides. Prepare the same way, but use mustard and honey instead of BBQ sauce. It will also turn out very tasty!

Delicious, smoky grilled ribs are an American classic. They are simmered for a long time, smoked, covered with a marinade of spices and glaze. It's hard to resist such an appetizing and flavorful dish. In this article, T-Bone Academy tells you how to cook delicious American BBQ ribs.

How American BBQ ribs are prepared in steakhouses

BBQ ribs are a must on steakhouse menus. It turns out soft and juicy if two conditions are met: a rich marinade and long cooking at low temperature. If the weather does not allow you to light the grill, then cooking the ribs can be brought indoors and used in the oven. But classic American barbecue ribs are meat cooked over charcoal.

Different steakhouses cook differently. Some use expressive sweet marinades. The result is the same American barbecue ribs, but with an African interpretation. Others pay special attention to the bouquet of spicy marinade spices, which include turmeric, curry and peppers. This is how an Indian style dish is created. It is served with boiled rice. Some cooks like to grill ribs along with lots of grilled vegetables. For example, baking a whole cauliflower inflorescence, garnishing it with pomegranate seeds and pouring a light sauce over it.
Our dish uses beef or pork ribs. Marbled beef ribs are especially soft and juicy. It has thin streaks of fat that add juiciness and softness to the dish. Pork ribs are smaller in size and are often cooked as a whole strip without cutting. Although you can cook the ribs cut into segments, or into pieces with one rib.
You can buy beef ribs to make your own American BBQ ribs from the online store. This is a supplier of marbled beef from Ukrainian grain-fed bulls. This meat is ideal for our dish. You can also check out the steakhouse shop at the Capital Market. You need to choose what type of curing you want your ribs to have. For slow simmering, it is preferable to use dry-aged meat. It will have a richer taste that will not be overwhelmed by marinades and glazes. You can learn more about how to make the right choice when buying ribs in this article.

American style pork ribs recipe

To make BBQ pork ribs, use chilled meat, not frozen. Then it will be juicier and evenly cooked. Fire up the grill to medium heat. The meat will simmer under a closed lid, wrapped in foil. We'll be making BBQ ribs with honey. This will give the meat some sweetness and a nice crust. Lay out a sheet of foil and place the ribs on it, rubbed with mustard and dry marinade. To make it, combine smoked paprika, garlic powder, brown sugar, onion powder, black pepper and cumin. Mix everything well and rub the meat with it. Seal it tightly in foil. It's better to use two layers.
Place the parcel on the grill, close the lid and cook for about 45 minutes. Then carefully open the foil and check the temperature with a thermometer. It should be 70 degrees at this stage. Remove the meat from the foil and grill the BBQ ribs over high heat, turning constantly, until nicely browned. This will take about 10 minutes. Brush the meat constantly with barbecue sauce mixed with runny honey until it turns into a glaze. BBQ ribs are ready. You can buy pre-made sauce from T-Bone, or you can make your own. In this you will find more recipes for delicious pork ribs. Remember that pork has no degree of doneness, so it needs to be cooked until fully cooked. The meat will easily separate into fibers and pull away from the bone.

American BBQ Ribs

If you want to grill beef ribs the American way, pay attention to the Short Ribs cut. This is meat on short ribs, which are located closer to the shoulder blade area. The meat itself is not very tender, but it has a distinct taste. Choose a cut with plenty of marbled veins, intact, beautiful rib bones, and good removal of tendons and membranes. Grilled Short Ribs, thanks to generous inclusions of fat, become very soft and juicy.

So here's the recipe for BBQ ribs. Marinate them in a dry marinade of brown sugar, freshly ground black and red pepper, and garlic powder. Leave the meat for an hour. Then fire up the grill, move the coals to one side and place the meat in the other. Place the ribs on the grill, wrapping them in foil. Cook at very low temperatures for about one and a half to two hours. Then cut the foil to release the steam. The meat needs to be taken out and grilled until nicely browned. To do this, add coals and place the beef ribs directly over them. Cook for another 5 minutes, flipping sides and brushing with garlicky BBQ sauce. To prepare it, mix good tomato sauce, mustard, honey, apple cider vinegar, Worcestershire sauce, minced garlic, chili pepper, Tabasco sauce, a little maple syrup and soy sauce. This sauce makes a great crust.
Serve with coleslaw, a traditional American coleslaw, and French fries. You can also use your own side dish for BBQ ribs.


There are a lot of recipes for how to cook barbecue ribs. You can use sauces with the addition of fruits and berries, based on tomato paste or soy sauce. When the desire to cook American barbecue ribs strikes you on a stormy day that is not suitable for barbecuing, you can cook this dish in the oven using smoked ingredients and liquid smoke. In some respects it is considered even more beneficial than natural. You will find more recipes on how to cook beef ribs.
Also try one of these barbecue pork ribs recipes during your next outdoor picnic. This dish will easily become the main and most memorable treat on your table.

How to cook BBQ ribs? Subtleties and secrets of cooking. Examples of marinades for BBQ ribs. Step-by-step recipes with photos. Video recipe.
The content of the article:

Many food lovers have moved from cozy restaurants to spacious lawns, where they will treat themselves to culinary masterpieces on the grill. In this review, we will look at how to deliciously cook barbecue ribs in a similar way so that they are tasty and beautiful. After all, meat cooked on the bone is always attractive, and surprisingly, many people get pleasure and pleasure from gnawing on meager pieces of juicy meat.

How to cook barbecue ribs - subtleties and cooking secrets


Ribs are the part of the brisket with a layer of muscle and fat that makes the meat the most tender and juicy. Ruddy, crispy, with an appetizing crust, barbecue ribs are prepared outdoors and at home on the grill or in the oven. This is an ideal snack for beer and a signature dish at a picnic. All eaters will appreciate the aromatic and savory ribs, the main thing is to know some of the subtleties of their preparation.
  • To ensure that the finished meat has a neat barbecue grill pattern, first lay it out so that the stripes on the meat are placed diagonally, and after 3 minutes turn it over so that the grill marks form in the form of diamonds. Leave for a few minutes and fry the meat on the other side in the same way.
  • Do not turn the meat until after 2 minutes, otherwise it will stick to the grill.
  • The meat should be coated with sauce 10 minutes before the end of cooking. If you apply the sauce too early, it will burn, ruining the taste of the dish and the appearance of the piece.
  • Have a supply of coal with you to throw on the grill. This will maintain an even temperature.
  • Do not skewer meat and vegetables at the same time.
  • After removing the meat from the grill, let it sit for 3-5 minutes. Then place it on foil, wrap and leave for 10 minutes. It will evenly absorb the released juice. Otherwise, after cutting the piece, the juice will immediately flow out.
  • When cooking meat, do not press on it with a spatula so that the juice does not leak out.
  • Place the meat on the grill so that the pieces are not close to each other. There should be a distance of 3 cm between the meat. This way you can maneuver, laying it out differently.
  • Cut the ribs 2-5 bones at a time so that the meat is not dry. The larger the piece, the tastier the meat will be.
  • It is advisable to buy the ribs of a young animal. They can be distinguished by a thin layer of white fat and a light shade of meat.
  • The best ribs come from the rib section, which is located close to the vertebrae.
  • Grill the ribs for 20 to 40 minutes, basting them with sauce for juiciness.


There are many recipes for marinade sauce. In addition, each housewife can come up with her own signature sauce. One of the most successful marinades: apple juice and vinegar. And if you rub dry thyme, fennel seeds, garlic and brown sugar into the meat before marinating, the ribs will acquire a golden hue and turn out unusually tasty.
  • It is advisable to marinate the meat before cooking. The marinade should contain acid: kefir, lemon juice, vinegar, wine. These products will make it more tender. You can add a little fat (olive or vegetable oil) to the marinade to prevent the ribs from drying out during frying.
  • Marinated meat must be stored in the refrigerator.
  • Marinate it for at least 2 hours, or better yet, leave it overnight.
  • You can add spices, aromatic herbs and herbs to the marinade.
  • The most common products for marinade are soy and tomato sauce, honey, dry white wine, lemon and orange juice, garlic, onion, mustard, sugar, ginger, and wine vinegar.

  • 1 tbsp. ketchup, 0.5 tbsp. cherry or pomegranate juice, 4 tbsp. vegetable oil, 2 tbsp. honey, 2 tbsp. wine vinegar, 3 cloves of garlic, pepper, salt.
  • 1 tbsp. barbecue sauce, 5 drops Tabasco sauce, 150 ml dark beer, 1 tsp. coriander, 1 tsp. ground paprika, 2 cloves of garlic, 30 ml of vegetable oil.
  • A pinch of dried paprika, 1 tbsp. dried tomatoes, 1 tsp. ground cilantro seeds, a bunch of chopped cilantro.
  • 0.5 tbsp. ketchup, 1 tbsp. apple cider vinegar, 2 tsp. soy sauce, 0.5 tbsp. cane sugar, 2 tsp. Worcestershire sauce.
  • 100 g soy sauce, 1 tbsp. honey, 2 tbsp. ketchup, a pinch of ginger.
  • 2 tsp mustard, 2 tbsp. honey, 2 tbsp. soy sauce, freshly squeezed juice of 1 lemon.
  • 250 ml light beer, 200 ml natural orange juice, 3-4 cloves of garlic, 0.5 tsp. ground pepper, 1 tsp. mixture of dried herbs, 1.5 tsp. salt, 1 tbsp. vegetable oil.
  • 1 tsp sugar, 1 tsp. salt, 6 pcs. cloves and black peppercorns, 1 star anise, 0.5 pcs. onions, 2 cloves of garlic, 6 cm of ginger root.

Pork ribs in barbecue sauce - classic recipe


BBQ pork ribs according to the classic recipe are prepared very simply, but they turn out very tasty, tender and juicy. And the products required are the simplest and most affordable.
  • Calorie content per 100 g - 395 kcal.
  • Number of servings - 6
  • Cooking time - 3 hours

Ingredients:

  • Pork ribs - 1.5 kg
  • Salt - 1 tsp.
  • Ground red pepper - 0.25 tsp.
  • BBQ sauce - 1.5 tbsp.
  • Dry garlic - 1 tsp.
  • Ground paprika - 1 tbsp.
  • Brown sugar - 100 g

Steps to prepare pork ribs in BBQ sauce:

  1. Clean the ribs from any thin silver film, if there is any on the surface of the bone. Pry it with a knife and separate it from the ribs.
  2. Combine all sauce ingredients (except BBQ sauce) and distribute evenly over all ribs.
  3. Wrap the ribs in foil and marinate overnight.
  4. Heat the coals, place a grate and place the ribs on it.
  5. Fry them on one side for 5-8 minutes, then turn them over to the other side and bake until done.
  6. 5 minutes before cooking, pour the barbecue sauce over the meat.
  7. Remove the ribs from the heat and let them sit for 10 minutes before serving.

BBQ ribs in soy sauce and ketchup: frying pan recipe


Soy sauce and ketchup give the ribs an amazing taste, aroma and appetizing appearance. The dish can be cooked both on the grill and in the oven.

Ingredients:

  • Pork ribs - 1.5 kg
  • Honey - 3 tbsp.
  • Soy sauce - 2 tbsp.
  • Ketchup - 3 tbsp.
  • Mustard - 1 tbsp.
  • Sugar - 0.5 tsp.
  • Vegetable oil - 4 tbsp.
  • Lemon juice - from 0.5 fruit
Steps to prepare BBQ ribs in soy sauce and ketchup:
  1. Chop the pork ribs 4 ribs at a time and season with salt and pepper.
  2. Mix honey with ketchup, soy sauce, mustard and lemon juice.
  3. Add sugar and vegetable oil.
  4. Melt the butter in a frying pan and fry the pork for 5 minutes.
  5. Place the ribs in the marinade for half an hour.
  6. Place a grill rack on the pan and cover it with foil.
  7. Place the meat on top and fry it covered for 20 minutes.
  8. Then turn it over to the other side and continue frying for the same amount of time.

BBQ ribs in lemon juice with cinnamon: recipe in the oven


The barbecue ribs recipe is traditionally popular in the summer outdoors. But on winter days they can be cooked in the oven. Let's find out how to do this.

Ingredients:

  • Pork ribs - 800 g
  • Applesauce - 80 g
  • Ketchup - 80 g
  • Dry garlic - 1/2 tsp.
  • Sweet paprika - 1/2 tsp.
  • Ground black pepper - 1/2 tsp.
  • Soy sauce - 2-3 tbsp.
  • Lemon juice - 1/2 pcs.
  • Brown sugar - 3 tbsp.
  • Ground cinnamon - 1/2 tsp.
Steps to prepare BBQ ribs in lemon juice and cinnamon:
  1. Combine all products except meat.
  2. Cut the ribs into 3-4 bones and add them to the sauce.
  3. Mix well to coat each piece with the sauce and place in the refrigerator for half an hour.
  4. Cover the baking sheet with foil and place the ribs.
  5. Heat the oven to 220 degrees and bake the meat for 1-1.5 hours.
  6. Brush the remaining sauce onto the ribs every 30 minutes.
  7. Half an hour before cooking, remove the foil and bake the meat until golden brown.
Video recipes: