Ribs are marinated and then coated with a hot and spicy barbecue sauce in this everyone's favorite grilling recipe.
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1/2 cup firmly packed brown sugar
1/4 cup country-style Dijon mustard
2 (12-ounce) cans beer or non-alchoholic beer
1 teaspoon hot pepper sauce
3 pounds country-style bone-in pork ribs
1 cup ketchup
1/2 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
1/4 cup chopped onion
1/4 cup lemon juice
1 tablespoon Land O Lakes® Butter melted
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
*Substitute 3 cups apple juice.
Combine all rib ingredients except ribs in Dutch oven; mix well. Add ribs. Cook over high heat 5-10 minutes or until mixture comes to a full boil. Cover; reduce heat to low. Cook, turning ribs occasionally, 40-50 minutes or until ribs are fork tender.
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine all barbecue sauce ingredients in 1-quart saucepan.
Remove ribs from Dutch oven; discard mixture. Place ribs onto grill. Brush ribs with barbecue sauce. Grill, brushing with barbecue sauce and turning occasionally, 20-30 minutes or until internal temperature reaches at least 145°F. and ribs are fork tender.
Cook remaining barbecue sauce in saucepan over medium heat, stirring occasionally, 3-5 minutes or until mixture comes to a boil. Serve ribs with heated sauce.
Broiling Directions: Prepare ribs as directed above. Do not grill. Heat broiler. Line broiler pan with aluminum foil; grease. Place ribs on prepared broiler pan 5 to 7 inches from heat. Brush with barbecue sauce. Broil, brushing with barbecue sauce and turning occasionally, 6-8 minutes or until ribs are done. Cook remaining barbecue sauce over medium heat, stirring occasionally, 3-5 minutes or until just comes to a boil. Serve with ribs.
Explore reviews fromour online community
My daughter makes this recipe at least every second week (even in the winter) > These ribs are the best i've ever eatem!
I have been making this recipe for years, it is easy and very yummy. I get rave reviews for 'my' ribs every time I serve them