4 Backyard Barbecue Rib Recipes

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4 Backyard Barbecue Rib Recipes

 

Rib Dry Rub

Rib Dry Rub

Ingredients1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

DirectionsCombine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Neely’s BBQ Sauce

Neely's BBQ Sauce

Ingredients2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

DirectionsIn a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Backyard Baby Back Ribs

Backyard Baby Back Ribs

Ingredients2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
Kosher salt
6 tablespoons Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon espresso powder or instant coffee powder
1/8 teaspoon cayenne pepper
Rub Number Nine:
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice

DirectionsPlace each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.

The next day, heat the oven to 250 degrees F.

Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.

The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.

Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
Rub Number Nine:

Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.

Yield: about 2 1/2 cups

Neely’s BBQ Pork Spare Ribs

Neely's BBQ Pork Spare Ribs

Ingredients1 slab pork spare ribs (about 4 pounds)
4 -ounces Neely’s BBQ Seasoning, recipe follows
1 quart Neely’s BBQ Sauce, recipe follows
Neely’s BBQ Seasoning:
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
Neely’s BBQ Sauce:
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1 -ounce lemon juice
1 -ounce Worcestershire sauce
4 ounces apple cider vinegar
1 -ounce light corn syrup
2 ounces Neely’s BBQ Seasoning

DirectionsPlace pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely’s BBQ Seasoning. Refrigerate for at least 24 hours.

Preheat your grill at 275 degrees F, using hickory wood and charcoal.

Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full “bend” in the slab.

For dry ribs: Pull ribs off grill, sprinkle Neely’s BBQ Seasoning over entire slab. Cut between the bones and serve.

For wet ribs: Pull ribs off grill, pour Neely’s BBQ Sauce over slab. Cut between the bones and serve.
Neely’s BBQ Seasoning:

Mix all the ingredients and set aside.
Neely’s BBQ Sauce:

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

Yield: 1 quart sauce

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Memphis-Style Hickory-Smoked Beef and Pork Ribs

Memphis-Style Hickory-Smoked Beef and Pork Ribs

IngredientsNeely’s Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely’s BBQ Dry Rub
Neely’s BBQ Sauce, recipe follows
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard

Directions
Neely’s Dry Rub:For the rub:

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

For the ribs:

Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely’s BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.

Preheat grill to 250 degrees F using hickory and charcoal.

Use indirect heat and cook with the cover down.

Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs “bend” and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.

For dry ribs: Sprinkle extra Neely’s BBQ seasoning over ribs, cut bones and serve.

For wet ribs: Coat ribs with Neely’s BBQ sauce, cut and serve.

Neely’s BBQ Sauce:

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Easy BBQ Short Ribs

Easy BBQ Short Ribs

Ingredients4 pounds boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
2/3 cup light brown sugar
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1/2 teaspoon dried ground thyme
2/3 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

DirectionsPreheat the oven to 300 degrees F. Arrange the short ribs in a 13 by 9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

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