8 Responses to “Need recipes for spare ribs on the grill or oven?”

1. Howie S says:

   April 29, 2010 at 8:39 pm

   Search ribs on the tsr website. You make them in the oven and they are Great!
2. bigdaddydon62 says:

   April 29, 2010 at 9:29 pm

   marinade them in either coke or pepsi over night then cook them in the oven with a little water in bottom of pan for an hour then you can finish them on the grill with your favorite bbq sauce, or homemade sauce, my fav being Sweet Baby Rays BBQ Sauce good luck and good eating
3. neef_monster says:

   April 29, 2010 at 9:48 pm

   1- place ribs in boiling water for 15-20 mins / set over for 375.
   2- place 1 layer of aluminum foil flat on a baking sheet. Cover aluminum foil in baking oil.
   3- place ribs on aluminum foil. Add any desired salts or spices for flavoring.
   4- wrap ribs in aluminum foil, and place in oven for 1 hr.
   *check for readiness
   5- add BBQ sauce (if desired)
4. Loresinger99 says:

   April 29, 2010 at 10:36 pm

   First please know that depending on where you buy the ribs, whether they’re beef or pork, and the overall quality of the meat will influence the results of your process every time.

   I begin by taking of the sheath of fat on the back of the ribs and cutting them into 3-4 sets of ribs. Next, I rub the ribs with a home made blend that includes brown sugar, meat tenerizer, garlic, orange, onion powder, red onion, salt, etc. Sprinkle with a little oil and water (or vinegar). wrap the rubbed ribs in good saranwrap, then again in aluminum foil. Cook at 200 degrees in the oven for several hours until the meat begins to retract from the bones. At this juncture you can transfer the meat to a grill and douse with your favorite bbq sauce. BTW if you want to smoke the meat on the grill you still can – put them on the grill when your chosen wood is cooking nicely (giving off a nice level of smoke) and turn down the grill initially to allow for that process.
5. scoobyd3 says:

   April 29, 2010 at 10:47 pm

   Here is how I do ribs on a gas grill. Get your preferred wood chips/chunks and soak them in water for an hour.(I get big hickory chunks from wal-mart) Then make logs out of them in foil. Poke holes in the top and place under the rack above the fire…on rock or splatter guard. Now, rub up your ribs with your favorite spices. If you are not good at mixing spices, check the spice aisle for premixed rib-rubs. Get your grill to 225…put on your ribs and smoke for 4 hours. When they are done. Crank up the heat and cook on your favorite sauce.
6. babygirl4us says:

   April 29, 2010 at 11:11 pm

   SIMPLE SPARE RIBS

   INGREDIENTS:
   2 pounds country style pork ribs
   4 cups chicken broth
   1/8 cup teriyaki sauce
   1 1/2 tablespoons garlic powder
   1 tablespoon onion powder
   salt and pepper to taste

   ——————————————————————————–

   DIRECTIONS:
   Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
   Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil.
   Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.

   TANGY BBQ RIBS

   INGREDIENTS:
   8 country style pork ribs
   1 cup honey
   1 cup ketchup
   2 tablespoons molasses
   1 (18 ounce) bottle barbeque sauce

   ——————————————————————————–

   DIRECTIONS:
   Preheat grill for medium-high heat.
   Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11×16 inch baking dish.
   Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce.
   Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.

   OVEN BAKED BBQ RIBS

   INGREDIENTS:
   2 cups sliced onions
   2 cups ketchup
   2 cups water
   4 teaspoons salt
   1/4 cup Worcestershire sauce
   1/2 cup white vinegar
   1/2 cup dark brown sugar
   4 teaspoons dry mustard
   4 pounds pork spareribs

   ——————————————————————————–

   DIRECTIONS:
   Preheat oven to 350 degrees F (175 degrees C).
   In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones.
   Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
   Place ribs in a single layer in two baking pan or casserole dish. Pour half of the sauce over the ribs, reserve remainder.
   Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.
7. kz says:

   April 29, 2010 at 11:43 pm

   Lone Star Barbecue Spareribs

   You can vary the sauce for the spareribs according to your taste, of course, but you and yours will love it “by the book.” The recipe easily doubles if you are feeding more than 4 or 5 people and have a grill or pit to accommodate that much meat. Remember, you are not grilling directly over the coals, so you won’t be able to use the entire grill surface.
   4 pounds beef or pork spareribs
   olive oil
   salt and freshly ground black pepper
   4 tablespoons butter
   1 medium onion, chopped
   5 garlic cloves, minced or put through a garlic press
   2 large, ripe tomatoes, chopped
   1 6-ounce can tomato paste
   1/4 teaspoon Tabasco sauce
   2 teaspoons Worcestershire sauce
   1/2 cup brown sugar
   1 heaping tablespoon Dijon mustard
   salt to taste
   cayenne pepper to taste
   1/2 cup red wine (not the cooking variety)
   juice of 1 lemon
   You’ll be grilling the ribs for about an hour and a half, saucing them during the last 15 minutes. This sauce contains brown sugar and other ingredients that will flame up, so indirect grilling is called for. Start your charcoal or wood or fire up your gas grill. Rub the slab of ribs all over with the olive oil, sprinkle liberally with salt and pepper, and rub it in. Cover and set aside.
   Start your sauce: In a large skillet over medium heat, melt the butter. When it begins to bubble, add the onion and garlic and sauté until translucent, about 3 minutes. Add all remaining ingredients, stir and turn heat to medium-low. Cook for 20 to 30 minutes until mixture is somewhat reduced and thickened. Taste the sauce and adjust the seasonings, if you think it necessary.

   When your grill is ready, put the ribs, bone side down, in the center of the grill. Make sure that the drippings won’t drip directly onto the heat source. Cover the grill and open the vents enough to make sure there’s air flow. Grill the ribs for 1 hour, turning at 30 minutes and one hour.

   If you need to build up your fire again, add more coals at this point. Be sure to keep the lid closed at all times unless you are tending the ribs or the coals.

   About 15 minutes before they are due to be ready, give the ribs a good basting on both sides with the sauce. Bring the sauce back to a gentle boil for a few minutes. When the ribs are done to your liking, take them off the grill and serve immediately with the sauce on the side

   Happy eating
8. Ron P says:

   April 30, 2010 at 12:22 am

   I use a rib rub seasoning, & i bought a restaurant bbq sauce at the dollar store that is great on em