Need A Recipe for American BBQ Ribs & Sauce?

Question

I'm Australian & would love to get hold of a US home recipe for home style ribs & the sauce that goes with it.

Answer 1

http://www.recipezaar.com/recipes.php?s_...

87 ways to try it out! second one looks yummy!!!

Answer 2

bull-eye buffalo bbq sauce A1 and some garlic and onions,peppers cut into bite size --meat and veg. marinade for 2-3 hrs then bbq on a piece of tin foil --make it into a box spray butter flavor pam on foil first

Answer 3

Summer time around my house is all about BBQing. Just about every night we are BBQing something. I'm pretty sure it's that way across America. Except in the southern states where they don't get any  or much snow. They can BBQ all year long!

I cook just about everything on the grill. I do use a propane gas grill on occasion but I still prefer charcoal. There is no way a gas grill can compete when it comes to the flavor of charcoal.

I want to give you some of my favorite BBQ recipes. Make your summer meals more enjoyable and fire up that grill!

Let's start with a few tips for BBQing Pork!

Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time.

Don't parboil your ribs! You'll just boil away all the flavor. Instead, cook them low and slow over Indirect heat.

Chops 1-inch or thicker are best for the grill. For the most flavorful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat.

Tenderloin can be safely removed from the grill at 155ºF if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160ºF. Use a meat thermometer to be sure.

Rib-Eye Steaks with Tomato Harissa BBQ Recipe

Harissa is a spicy North African condiment made from chili, garlic, coriander, and oil, typically served with couscous. Here we’ve blended it with complementary flavors to make it milder and particularly suitable for well-marbled steaks.

For the sauce:

2 large dried pasilla chilies (about 1/2 ounce total), stems and seeds removed

1 teaspoon coriander seeds

1 teaspoon mustard seeds

6 tablespoons extra-virgin olive oil

1/4 cup ketchup

1/4 cup tightly packed fresh mint leaves

2 tablespoons red wine vinegar

1 medium garlic clove, crushed

Kosher salt

4 rib-eye steaks, about 8 ounces each and 1 inch thick

Extra-virgin olive oil

Freshly ground black pepper

To make the sauce: Cut the chilies into 2-inch pieces and place them into a small bowl. Cover the chilies with about 1 cup of hot water and soak them until very soft, 20 to 30 minutes. Strain the softened chilies and place them in a food processor or blender (discard the water). In a small skillet over medium heat toast the coriander and mustard seeds until the mustard seeds crackle. Add the seeds to the chilies along with the remaining sauce ingredients including salt to taste. Process until completely smooth. Set the sauce aside at room temperature.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with the olive oil, and season them with salt and pepper to taste. Grill the steaks over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the sauce on the side along with a green salad and grilled Italian bread, if desired.    Makes 4 servings

Answer 4

Applebee's Baby Back Ribs

3 racks (about 1 lb. each) pork baby back ribs, each cut in half

Barbecue sauce:

1 cup ketchup

1/4 cup apple cider vinager

3 tablespoons dark brown sugar

3 tablespoons worcestershire sauce

1 teaspoon liquid smoke

1/2 teaspoon salt

1. Put ribs in a large pot with enough water to cover them. Bring water to a

boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

2. Mix all sauce ingrediants together in a medium sauce pan and bring to a

boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or

until slightly thickened.

3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat

side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches

from heat source for 6 to 7 minutes. turn ribs over, brush with remaining

sauce and broil 6 to 7 minutes longer or until edges are slightly charred

That's how my mom makes them too, lol.

Good luck!