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Alaska State Fair Barbecued Spareribs

dukat76 — Sat, 30 Aug 2008 07:48:13 +0000

Alaska State Fair Barbecued Spareribs

The annual Alaska State Fair is held in the fertile Matanuska Valley, where cabbages can grow up to 70 pounds in the short summer season. The rugged Chugach Mountain range that rises above the valley gives the whole fair a travel-poster look. As at any state fair, quilts, rabbits, and big zucchini are on display, but do-it-yourself log cabins and fur shoes add a distinctively local touch. The food is hearty, and barbecued ribs, served fresh off the fire out of a big metal tub, are a popular favorite. Corn on the cob, a big serving of beans, and two paper napkins are the embellishments. Carefully, you carry your plate over to the "Sluice Box," a Quonset hut with long tables, beer, and a neighborhood Western band. Everyone there is chomping on ribs and having fun.

3 to 4 pounds beef or pork spareribs
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
3/4 cup ketchup
1/2 cup water
1 teaspoon mustard
Salt
Pepper to taste

To make the barbecue sauce, melt the butter in a saucepan, add onion and garlic, and cook just until limp. Add remaining ingredients. Stir and simmer, uncovered, for 10 minutes. Barbecue the ribs on a grill over charcoal, basting with sauce.

The ribs may also be baked in the oven: Place ribs on a rack and bake for 30 minutes at 425 degrees F. Pour off fat carefully. Reduce oven temperature to 375 degrees F and cook ribs an additional 30 minutes, basting several times with sauce.

Serves 4.

Milwaukee Style Spareribs

dukat76 — Sun, 17 Aug 2008 09:16:12 +0000

Milwaukee Style Spareribs

4 pounds country style spareribs, trimmed and
cut into serving size pieces
1 (12 ounce) can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
1 to tablespoons chili powder
2 cloves garlic, minced or pressed

Place ribs in large shallow baking dish.

In medium bowl stir together beer, corn syrup, onion, mustard, vegetable oil, chili powder and garlic. Pour over ribs. Cover; refrigerate overnight.

Remove ribs from marinade. Grill 6 inches from source of heat for about 40 to 45 minutes or until tender, turning and basting frequently, about 40 to 45 minutes or until tender.

Spareribs With Champagne And Sauerkraut

dukat76 — Sun, 13 Jul 2008 12:51:44 +0000

Spareribs with Champagne and Sauerkraut

1 or 2 slabs pork ribs
Seasoned salt
Black pepper
Garlic powder
1 jar sauerkraut, drained
1 bottle domestic champagne

Season ribs on both sides with seasoned salt, black pepper and garlic powder to taste. Put ribs in baking pan; enclose with aluminum foil. Bake at 425 degrees F for 1 hour.

Add sauerkraut. Add champagne and return to oven for another hour. Serve with either mashed or baked potatoes and a salad.

Milwaukee Style Spareribs

dukat76 — Thu, 10 Jul 2008 10:46:28 +0000

Milwaukee Style Spareribs

4 pounds country style spareribs, trimmed and
cut into serving size pieces
1 (12 ounce) can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
1 to 2 tablespoons chili powder
2 cloves garlic, minced or pressed

Place ribs in large shallow baking dish.

In medium bowl stir together beer, corn syrup, onion, mustard, vegetable oil, chili powder and garlic. Pour over ribs. Cover; refrigerate overnight.

Remove ribs from marinade. Grill 6 inches from source of heat for about 40 to 45 minutes or until tender, turning and basting frequently, about 40 to 45 minutes or until tender.

Tequila Marinated Spareribs

dukat76 — Fri, 13 Jun 2008 05:13:48 +0000

Tequila Marinated Spareribs

1 rack pork spareribs (about 3 pounds)
Salt
Freshly-ground black pepper
1 cup olive oil
Juice from 4 limes
1/2 cup gold tequila
1 onion, finely chopped
2 tablespoons minced garlic
2 medium jalape?os, stemmed, seeded, and finely chopped
2 tablespoons finely chopped fresh cilantro leaves

Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos, and cilantro. Season with more salt and pepper. Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours.

Remove from the refrigerator and bring the ribs to room temperature.

Preheat the grill on low. Place the ribs, meat side down, and grill them, turning and basting every 15 minutes. Cook for about 1 1/2 to 2 hours, or until the ribs are tender. Remove from the grill and slice into individual ribs.

Sylvia\’s World Famous Talked About Spareribs

dukat76 — Fri, 06 Jun 2008 08:34:39 +0000

Sylvia’s World Famous Talked About Spareribs

Source: Recipe courtesy of Sylvia’s Restaurant, New York

2 slabs pork spareribs (about 3 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 to 3 cups white wine vinegar
Sylvia’s Original Sauce

Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.

Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.

Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees F for 1 hour.

Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through – about 20 minutes. Serve with original sauce on the side.

Yield: 8 servings

Alaska State Fair Barbecued Spareribs

dukat76 — Wed, 04 Jun 2008 12:23:47 +0000

Alaska State Fair Barbecued Spareribs

3 to 4 pounds beef or pork spareribs
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
3/4 cup ketchup
1/2 cup water
1 teaspoon mustard
Salt
Pepper to taste

Serves 4.

Apple-barbecue Spareribs

dukat76 — Tue, 03 Jun 2008 08:49:44 +0000

Apple-Barbecue Spareribs

3 1/2 pounds spareribs
3/4 cup soy sauce
1/4 cup applesauce
4 cloves garlic, minced
1 tablespoon granulated sugar
1 teaspoon salt

Cut ribs into serving-size pieces; place meaty side down in a large shallow pan. Combine remaining ingredients; pour over ribs. Cover and marinate in refrigerator 2 hours.

Cover and bake at 350 degrees F for 1 hour. Uncover, turn ribs over, and bake, uncovered, an additional 30 minutes, basting frequently.

Yields 3 to 4 servings.

Smoky Spareribs

dukat76 — Sun, 25 May 2008 07:08:37 +0000

Smoky Spareribs

100 pounds pork spareribs, cut into serving-size pieces
336 ounces barbecue sauce
80 ounces crushed pineapple, undrained
5 pounds brown sugar
4 to 8 ounces Liquid Smoke flavoring, as desired

Place the ribs in large roasting pans. Cover and bake at 350 degrees F for 1 hour; drain. Bake 15-30 minutes longer or until almost tender.

Meanwhile, in a kettle, combine barbecue sauce, pineapple, brown sugar and Liquid Smoke; cook and stir until sugar is dissolved. Drain ribs; pour sauce over ribs.

Bake, uncovered, for 15-20 minutes or until tender.

Serves 100.

Sweet Lemon Spareribs

dukat76 — Wed, 14 May 2008 05:17:25 +0000

Sweet Lemon Spareribs

Source: Betty Crocker’s Great Grilling Cookbook

6 pounds pork spareribs, cut into serving pieces
1 (6 ounce) can frozen lemonade concentrate, thawed
3/4 cup barbecue sauce

Place pork in a Dutch oven and add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender.

Remove pork to a 13 x 9-inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn meat to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Remove pork from marinade. Heat reserved marinade to a boil; boil 2 minutes.

Grill pork, meaty sides up, uncovered, 4 inches from medium-hot heat about 30 minutes, turning and brushing frequently with heated marinade, until glazed and heated through. Discard any remaining marinade.

Yields 6 to 8 servings.