The everyday experts in the ThriftyFun community share their favorite recipes for ribs.
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My sister-in-law made ribs at a family outing for her mom's birthday. They were delicious and she graciously shared her recipe.
My husband loves these! Any fan of barbecue will probably love this recipe!
These ribs are very good! The sauce is nice and tangy just like the name of the recipe. Very enjoyable!
This is the perfect meal for the chilly weather coming up. Use western style ribs, which can be very cheap and much meatier than other ribs. Cooking them this way makes them very tender.
Easy to prepare, better than grilled! Always gets raves from guests.
Cut ribs into 1 rib portions. For sauce, combine tomato paste, brown sugar, orange juice concentrate, vinegar, mustard, Worcestershire sauce, and pepper and mix well.
Cut spareribs in serving pieces; dredge in flour. Brown in 2 tablespoons hot fat. When browned, pour off excess fat. Blend mustard and flour to make a paste; add other ingredients and pour mixture over spareribs.
So easy. Preheat grill to high heat. Combine cumin, chili powder, paprika, salt, and pepper in a small lidded jar and shake to mix.
Preheat grill for high heat. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid and shake to mix.
Place the ribs into an 8-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the meat is tender.
This recipe allows for a quick preparation of a slow cooked classic, perfect for those of us on the go!
Wash ribs very well, BOTH sides. Pat dry with a quality paper towel. Cut slab(s) into 5 and 6 bone pieces. Rub some olive oil on both sides lightly (Bertolli). Sprinkle lemon pepper all over (or other type rubs*)
Place ribs in a baking pan, or casserole dish. Pour orange juice or coke (about 1/4 cup) on bottom of pan.
<img src="/images/articles/winner.jpg" align="left" width="72" height="77">This rib recipe makes the tastiest and most tender ribs you have ever had. Even if you don't like pork ribs I am sure you will love these. This recipe is a fix it and forget it kind of meal, and who doesn't love that!
These are a no fail, fall off the bone good ribs! Cut ribs into 3 or 4 bone sections and place in a large oven safe pot. Cover with water and put on the stove to boil for a minimum of 20 minutes to a maximum 1 hour.
Mix water, vinegar, sugar, mustard, salt, pepper and Tabasco sauce. Add lemon and onion; simmer for 20 minutes. Add ketchup, Worcestershire sauce and liquid smoke.
Brown country style pork ribs well. Drain off grease. Combine other ingredients and cook 5 minutes. Pour over ribs and bake for 1 1/2 hours at 325-350 degrees F.
Mix sugar and flour in saucepan. Add water. Stir. Add next 5 ingredients. Heat and stir until boiling and thickened.
In a medium saucepan, bring the ketchup, orange marmalade, tomato paste, mustard, WSS, onion, and garlic to a boil over medium-low heat and simmer, partially covered for 30 minutes, stirring occasionally.
These ribs are lip smacking good. A lot of the measurements in this recipe depend on the amount of ribs you are using. Use your best judgment and your preference of sticky messy ribs.
Combine soy sauce, honey, tomato sauce and garlic. Brush on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover and cook on low for 6-8 hours.
Place ribs in large baking dish. Brown at 450 degrees F for 45-50 minutes; drain. Combine remaining ingredients except lemon slices in bowl, mixing well. Brush ribs with sauce.
In a small bowl, stir together all the ingredients. Use immediately, or store in a tightly covered container for up to 2 months. Rub onto the meat; let stand 30 minutes at room temperature or refrigerate up to 2 hours before grilling.
I've never been in favor of doing ribs in a crockpot, but after trying this recipe several years ago, this is now the only way I'll cook the country boneless pork spareribs.
Adjust oven rack to 6 inches from broiler. Preheat broiler to high. Line large shallow baking pan with heavy-duty aluminum foil.
Place ribs in shallow pan. Mix remaining ingredients and cook together 30 minutes to thicken. Pour sauce over ribs. Cook covered in oven for 1 1/2 hours. Remove ribs and cool enough to skin off fat from sauce.
Put about 3 inches of water in your steamer OR use a large turkey roaster. You can balance a broiling rack on 4 wadded up balls of aluminum foil in lieu of a steamer. Add crushed garlic cloves and cut onion to water (you can substitute beer for water if you like).
Place ribs in a large Dutch oven; cover with water. Bring water to a boil; cover, reduce heat, and simmer 30 minutes. Drain ribs, and arrange in a large shallow dish. Combine apricots and remaining ingredients in container of an electric blender; blend until smooth.
In a large resealable plastic bag, combine the flour, garlic powder, salt and pepper. Add rib pieces; shake to coat. In a pressure cooker, brown meat on all sides in oil; drain. Combine the water, ketchup, chili powder and hot pepper sauce; pour over ribs.
This recipe is from my friend who lives in Canada, and is her specialty. Enjoy! Bring a large pot of water to boil. Cut the ribs apart.
Stoneware microwave meals using Pampered Chef new roaster stone.
Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to boil. Season water with a pinch each of salt, black pepper, and crushed red pepper to the water.
Season ribs, place in roasting pan. Roast 30 minutes in 450 degree F oven. Lower heat to 350 degrees F. Bake 30 minutes longer.
Cut pork side into ribs. Usually 2 ribs per piece. Place ribs in a pot and cover with cold water and bring to a boil. Reduce to simmer and allow to cook for approx. 1/2 hour. Drain and place ribs in a long and flat glass dish.
These ribs are so simple to prepare. Start them at noon or let them cook all day long for fall-off-the-bone tenderness.