Type what you have

Ingredients

• ✓ pork rib
• garlic
• lemon
• barbecue sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place ribs in a single layer in a shallow baking pan or roaster; salt if desired. Spread garlic on ribs, then arrange lemon slices on top. Bake in the preheated oven until tender, about 2 hours, covering the pan with foil after 1 hour.
3. 3 Drain any grease and liquid; pour barbecue sauce over ribs.
4. 4 Reduce oven temperature to 225 degrees F (110 degrees C) and cook ribs, uncovered, until sauce bakes into meat, about 1 hour.

By Glenda Ulven

Ingredients

• ✓ pork rib
• honey
• ketchup
• molasses
• barbecue sauce

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11x16 inch baking dish.
3. 3 Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce.
4. 4 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.

By Larry Aman

Ingredients

• ✓ pork rib
• apple juice
• garlic
• garlic
• barbecue sauce

Instructions

1. 1 Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
2. 2 Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
3. 3 Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
4. 4 Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.

By WHATS HIS FACE

Ingredients

• ✓ pork rib
• barbecue sauce
• onion soup mix
• pork loin roast

Instructions

1. 1 Combine 1 bottle barbecue sauce and dry onion soup mix in a large slow cooker; add pork loin and ribs to the slow cooker. Cover the slow cooker.
2. 2 Cook on High until meat falls apart, 6 to 8 hours. Transfer meat to a platter; set aside. Set slow cooker aside until cool enough to handle. Transfer the cooking liquid to a bowl. Skim and discard excess fat, reserving ½ to 1 cup of the liquid. Wipe out the slow cooker.
3. 3 Remove ribs from bones; discard bones and fat. Shred pork loin and ribs with two forks; transfer shredded meat to the slow cooker. Add reserved ½ to 1 cup cooking liquid and remaining bottle of barbecue sauce. Pour a small amount of water into empty barbecue sauce bottle, shake, and add to the slow cooker. Stir to coat evenly.
4. 4 Cook on Low for 1 hour more.

By Susan

Ingredients

• ✓ pork rib
• salt
• garlic powder
• black pepper
• barbecue sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Place ribs in a large pot and cover with water. Stir in kosher salt, garlic powder, and pepper, and bring water to a boil over medium heat. Continue to boil until ribs are tender, 40 to 45 minutes.
3. 3 While the ribs are boiling, preheat the oven to 325 degrees F (165 degrees C).
4. 4 Remove ribs from the pot, and place them in a 9x13-inch baking dish. Pour barbeque sauce over ribs. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until the internal temperature of the pork has reached 160 degrees F (70 degrees C), 1 to 1 1/2 hours.
6. 6 Serve hot and enjoy!

By LLOYD RUSHING

Ingredients

• ✓ pork rib
• chicken broth
• teriyaki sauce
• garlic powder
• onion powder
• salt
• pepper

Instructions

1. 1 Place ribs in a roasting pan. In a large bowl, mix chicken broth, teriyaki sauce, garlic powder, onion powder, salt, and pepper until well combined; pour over ribs. Cover the pan with aluminum foil and marinate in the refrigerator for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Cook covered pan until meat is so tender it easily falls off the bone, about 2 hours. Check occasionally to ensure juices do not boil over, removing some broth if necessary.

By JENN_BEAN

Ingredients

• ✓ pork rib
• maple syrup
• brown sugar
• ketchup
• cider vinegar
• worcestershire sauce
• salt
• mustard powder

Instructions

1. 1 Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
2. 2 In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
3. 3 Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
4. 4 Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

By Karen Toellner

Ingredients

• ✓ pork rib
• apricot preserves
• soy sauce
• brown sugar
• garlic powder
• aluminum foil
• salt
• black pepper

Instructions

1. 1 Place ribs in a large roasting pan. Whisk apricot preserves, soy sauce, brown sugar, and garlic powder together until combined; pour over ribs, cover, and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
3. 3 Remove ribs from marinade; shake off excess. Place ribs in the prepared baking pan; season with salt and black pepper. Pour marinade into a small saucepan; bring to a boil. Reduce heat to medium-low; simmer for 5 minutes. Set aside.
4. 4 Bake ribs in the preheated oven until tender and meat easily pulls away from the bone, about 1 ½ hours, basting frequently with marinade. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By whstlwnd

Ingredients

• ✓ pork rib
• barbecue sauce
• applesauce
• salt
• black pepper
• cayenne pepper
• garlic powder

Instructions

1. 1 Combine barbecue sauce and applesauce in a bowl. Place ribs on a large sheet of heavy duty aluminum foil; rub salt, black pepper, cayenne pepper, and garlic powder on all sides ribs. Pour barbecue sauce mixture over ribs to coat; seal ribs in foil. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place ribs in foil on grill grate; cook on the preheated grill 1 hour. Remove ribs from foil; place directly on the grate. Continue cooking until ribs are done, about 30 minutes more, basting frequently with sauce.

By JOHN MITSCHKE

Ingredients

• ✓ pork rib
• water
• apple cider vinegar
• liquid smoke
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Combine water, vinegar, and liquid smoke in the pot of a multi-functional pressure cooker (such as Instant Pot). Place rack in the bottom of the pot.
2. 2 Season baby back pork ribs with salt and pepper on both sides. Cut rack in half. Place ribs in a teepee formation onto the rack. Pour a little barbeque sauce onto each half and let run down the sides. Close and lock the lid.
3. 3 Select Meat setting according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Wait 15 minutes before releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Place ribs onto the prepared baking pan and slather with barbeque sauce.
6. 6 Cook under the broiler for 5 minutes. Remove and immediately add more sauce.

By janet

Ingredients

• ✓ pork rib
• cumin
• chili powder
• paprika
• salt
• pepper
• barbecue sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
3. 3 Combine cumin, chili powder, paprika, salt, and pepper in a small jar; close the lid and shake to mix.
4. 4 Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible.
5. 5 Sprinkle as much of the rub onto both sides of ribs as desired. To prevent ribs from becoming too dark and spicy, do not thoroughly rub spices into ribs. Store any unused spice mix in a jar for future use.
6. 6 Place aluminum foil on the lower rack to capture drippings and prevent flare-ups. Lay ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low and close the lid; cook ribs, undisturbed as possible, until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
7. 7 Brush ribs with barbecue sauce, and grill for an additional 5 minutes.
8. 8 Serve ribs as a whole rack, or cut between each rib bone and pile individually on a platter.

By Bonnie

Ingredients

• ✓ pork rib
• steak sauce
• ketchup
• water
• worcestershire sauce
• soy sauce
• garlic
• onion

Instructions

1. 1 Whisk together steak sauce, ketchup, water, Worcestershire sauce, soy sauce, and garlic in a bowl until smooth.
2. 2 Place pork ribs in a saucepan with a lid, and pour the sauce over the ribs.
3. 3 Spread raw onion rings over the ribs, and cover the pan.
4. 4 Bring to a boil over medium heat, and simmer the ribs in the sauce until tender, about 45 minutes.

By Rebekah Rose Hills

Ingredients

• ✓ pork rib
• salt
• pepper
• white wine
• water
• caraway seed
• brown sugar
• sauerkraut
• red apple
• carrot

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish.
3. 3 Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.

By Karen

Ingredients

• ✓ pork rib
• burgundy wine
• barbecue sauce
• cider vinegar
• hot pepper sauce
• worcestershire sauce
• yellow mustard
• onion powder
• garlic powder

Instructions

1. 1 Combine wine, ¼ cup barbecue sauce, cider vinegar, hot sauce, Worcestershire sauce, and mustard in a medium bowl until well mixed. Place ribs in a baking dish; pour wine mixture over ribs and coat thoroughly.
2. 2 Combine onion powder and garlic powder in a small bowl; sprinkle over ribs. Marinate at room temperature for 2 hours, flipping once.
3. 3 Preheat an outdoor grill to medium-low, indirect heat and lightly oil the grate.
4. 4 Cook ribs on the preheated grill, covered, over indirect heat for 45 minutes, flipping once. Baste with barbecue sauce; continue grilling until meat is tender, about 15 minutes more, flipping and basting frequently.

By Don

Ingredients

• ✓ pork rib
• vegetable oil
• onion
• garlic
• chili sauce
• beer
• honey
• worcestershire sauce
• mustard

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a saucepan over medium-high heat. Cook and stir onions and garlic in hot oil until fragrant and softened, 4 to 6 minutes.
4. 4 Stir in chili sauce, beer, honey, Worcestershire sauce, and dry mustard. Bring to a boil, reduce heat to low, and simmer until sauce thickens and flavors develop, about 20 minutes.
5. 5 Meanwhile, arrange ribs evenly in a large baking dish. Bake ribs in the preheated oven for 1 hour.
6. 6 Spread sauce over ribs and continue baking until sauce bubbles and ribs are tender, about 1 hour more.
7. 7 Serve hot and enjoy!

By Christina Tabaretti

Ingredients

• ✓ pork rib
• brown sugar
• sugar
• paprika
• paprika
• garlic
• black pepper
• cumin
• onion
• greek seasoning
• barbecue sauce

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Strip membrane from the back of ribs. Cut ribs into 4 equal portions.
3. 3 Combine brown sugar, white sugar, sweet paprika, smoked paprika, granulated garlic, pepper, cumin, onion, and Greek seasoning in a small bowl.
4. 4 Rub spice mixture all over ribs. Place ribs in the air fryer basket.
5. 5 Cook ribs in the preheated air fryer for 30 minutes, turning once halfway. Brush with barbeque sauce, then air-fry for 5 more minutes.

By thedailygourmet

Ingredients

• ✓ pork rib
• water
• red wine vinegar
• ketchup
• water
• cider vinegar
• worcestershire sauce
• mustard
• butter
• brown sugar
• hot pepper sauce
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place ribs in two 10x15-inch roasting pans. Pour water and red wine vinegar into a bowl; stir to mix and pour over ribs. Cover the pans with foil and bake in the preheated oven for 1 hour to 1 hour 15 minutes. Baste the ribs with juices halfway through cooking.
2. 2 Meanwhile, make the BBQ sauce: Mix ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt together in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until sauce has thickened, about 1 hour.
3. 3 Preheat an outdoor grill for medium heat.
4. 4 Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with some of the BBQ sauce, and grill for 5 minutes. Turn ribs, baste again with BBQ sauce, and grill 5 minutes more.

By MYSST

Ingredients

• ✓ pork rib
• steak seasoning
• garlic salt
• black pepper
• chili powder
• barbecue sauce
• worcestershire sauce
• soy sauce
• teriyaki sauce
• orange juice
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together steak seasoning, garlic salt, black pepper, and chili powder in a small bowl until combined.
3. 3 Rub over ribs and place into the bottom of a slow cooker.
4. 4 Pour in barbecue sauce, Worcestershire sauce, soy sauce, teriyaki sauce, orange juice, and hot pepper sauce. Liquid should not cover ribs completely.
5. 5 Cook on Low until ribs are tender, about 8 hours.

By Caselicious

Ingredients

• ✓ pork rib
• salt
• brown sugar
• chili powder
• paprika
• garlic powder
• cayenne pepper
• black pepper
• beef broth
• barbecue sauce

Instructions

1. 1 Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl.
2. 2 Cut rib rack into 4 equal portions; rub all sides each portion with spice mixture.
3. 3 Pour broth into a multi-functional pressure cooker (such as Instant Pot). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer ribs to the prepared baking sheet. Brush ribs on all sides with barbecue sauce.
6. 6 Bake in the preheated oven for 7 minutes. Flip ribs; continue baking until meat easily pulls away from the bones, about 7 minutes more. An instant-read thermometer inserted into center should read 145 degrees F (63 degrees C).

By pschelf

Ingredients

• ✓ pork rib
• ancho chile powder
• white sugar
• brown sugar
• salt
• black pepper
• cumin
• mustard
• cayenne pepper
• chipotle pepper
• barbecue sauce

Instructions

1. 1 Gather ingredients and preheat the oven to 250 degrees F (120 degrees C).
2. 2 Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
3. 3 Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.
4. 4 With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.
5. 5 Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
6. 6 Increase oven temperature to 350 degrees F (175 degrees C).
7. 7 Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.
8. 8 Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
9. 9 Cut rack into individual rib segments and serve with more barbeque sauce.

By John Mitzewich

Ingredients

• ✓ pork rib
• pork shoulder roast
• pork tenderloin
• pork belly
• pork sirloin roast
• kosher salt
• brown sugar
• salt
• paprika
• black pepper
• cumin
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).
2. 2 Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
3. 3 Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.
4. 4 Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.
5. 5 Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half.
6. 6 Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven and roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
7. 7 Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.

By John Mitzewich

Ingredients

• ✓ pork rib
• brown sugar
• honey
• garlic powder
• onion powder
• salt
• black pepper
• cumin
• cayenne pepper
• lime
• pineapple chunk
• beer

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine brown sugar, honey, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper in a bowl.
3. 3 Squeeze lime juice over ribs; rub seasoning mixture on both sides. Place ribs in a large roasting pan (you may need to cut ribs in half to fit). Distribute pineapple chunks on top of ribs. Pour reserved pineapple juice and beer into the roasting pan around ribs. Cover pan tightly with aluminum foil.
4. 4 Bake in the preheated oven until tender, 3 to 3 ½ hours. Cool before serving, 15 minutes.

By Botack

Ingredients

• ✓ pork rib
• salt
• paprika
• onion powder
• garlic powder
• ginger
• black pepper
• aluminum foil
• wood chip
• water
• vegetable oil
• barbecue sauce

Instructions

1. 1 Combine kosher salt, paprika, onion powder, garlic powder, ginger, and black pepper in a small bowl.
2. 2 Place one layer aluminum foil on a baking sheet, leaving about a 2-inch overhang on all sides.
3. 3 Pat ribs dry using a paper towel; rub spice mixture into both sides rib racks. Place racks, meaty-sides up, on the prepared baking sheet. Cover with one layer aluminum foil; tightly crimp the edges. Refrigerate 8 to 24 hours.
4. 4 Preheat the oven to 225 degrees F (110 degrees C). Place rack in center of oven.
5. 5 Place covered baking sheet on center rack; bake in the preheated oven for 4 hours. Remove ribs from oven; rest for 10 minutes.
6. 6 Preheat an outdoor grill for medium heat. Place wood chips in a bowl; cover with water.
7. 7 Drain wood chips. Place in an aluminum foil packet; poke several holes in packet. Place packet on the hottest part of the grill; close the lid. When chips are smoking, oil the grate where rib racks will be placed.
8. 8 Remove ribs from foil; place racks on the oiled grate. Brush with 1/2 cup barbecue sauce. Close the lid; grill for 5 to 10 minutes, monitoring closely for flare-ups. Flip ribs; baste other side with remaining 1/2 cup barbecue sauce. Close the lid; grill for 5 to 10 minutes, monitoring for flare-ups.
9. 9 Continue flipping and basting until ribs reach your desired color. Slice racks into portions; serve with additional barbecue sauce.

By Bibi

Ingredients

• ✓ pork rib
• pineapple juice
• brown sugar
• mustard powder
• ketchup
• red wine vinegar
• lemon juice
• soy sauce
• clove
• ginger
• garlic
• cayenne pepper
• barbecue sauce

Instructions

1. 1 Mix together pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce in a large baking dish. Season with cloves, ginger, garlic, and cayenne pepper; mix until marinade is well combined.
2. 2 Cut ribs into serving-size pieces; place into marinade to coat. Cover and refrigerate for 8 hours to overnight, turning ribs occasionally.
3. 3 Preheat the oven to 275 degrees F (80 degrees C).
4. 4 Cook ribs in marinade in the preheated oven until tender, about 1 hour 30 minutes; turn ribs occasionally to ensure even cooking.
5. 5 Preheat the grill for medium heat and lightly oil the grate.
6. 6 Cook ribs on the preheated grill, basting with barbecue sauce and turning frequently, until nicely glazed, 15 to 20 minutes.

By MIKE

Ingredients

• ✓ pork rib
• salt
• white sugar
• brown sugar
• black pepper
• white pepper
• onion powder
• garlic powder
• chili powder
• paprika
• cumin
• apple juice
• brown sugar
• barbecue sauce

Instructions

1. 1 Gather all ingredients.
2. 2 To make the rub: Stir salt, white sugar, brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl.
3. 3 Rub spice mixture all over ribs; cover with plastic wrap and refrigerate for at least 30 minutes.
4. 4 To make the sauce: Stir apple juice, brown sugar, and barbeque sauce together until well combined. Set aside.
5. 5 Unwrap ribs and arrange in a single layer onto the wire racks of the smoker. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and heat the smoker to 270 degrees F (130 degrees C). Cook ribs for 1 hour.
6. 6 Brush ribs with sauce and continue cooking, basting with sauce every 30 to 40 minutes, until pork is no longer pink and begins to shrink back from bones, 3 to 4 hours.
7. 7 Brush sauce onto ribs one last time and remove them from the smoker. Wrap ribs tightly with aluminum foil and allow to rest until juices reabsorb into meat, 10 to 15 minutes.
8. 8 Enjoy!

By dadcooksagain

Ingredients

• ✓ pork rib
• garlic
• sugar
• paprika
• salt
• black pepper
• chili powder
• cumin
• brown sugar
• cider vinegar
• ketchup
• chili sauce
• worcestershire sauce
• lemon juice
• onion
• mustard
• garlic

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
2. 2 In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
3. 3 In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
4. 4 Preheat grill for medium heat.
5. 5 Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

By Gail

Ingredients

• ✓ pork rib
• olive oil
• turkey sausage
• onion
• salt
• garlic
• red wine
• tomato paste
• oregano
• red pepper flakes
• water
• tomato
• basil
• black pepper
• white sugar
• basil

Instructions

1. 1 Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
2. 2 Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
3. 3 Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
4. 4 Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
5. 5 Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.

By KelseyS

Ingredients

• ✓ pork rib
• vegetable oil
• onion
• garlic
• potato
• water
• carrot
• chili powder
• beef bouillon granules
• marjoram
• salt
• thyme
• bay leaf
• nutmeg
• black pepper
• all-purpose flour
• cornmeal
• sugar
• baking powder
• sage
• thyme
• salt
• vegetable shortening
• milk

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Arrange pork pieces one layer deep in a large baking pan.
3. 3 Cook pork under the preheated broiler, stirring often, until meat is browned, about 10 minutes. Pour off and discard fat.
4. 4 Heat oil in a Dutch oven or large skillet over medium heat. Cook and stir onions in hot oil until softened and translucent, about 5 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant but not brown, about 2 minutes more.
5. 5 Stir in potatoes and cook for 5 minutes. Pour in water, carrots, chili powder, beef bouillon, marjoram, 1 teaspoon salt, 1/2 teaspoon thyme, bay leaves, nutmeg, and pepper. Bring to a boil, then reduce heat and cover. Simmer until meat and vegetables are tender, about 3 hours.
6. 6 Combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt for the dumplings in a large bowl. Cut in shortening until mixture resembles a coarse meal. Add milk all at once, stirring just until dough holds together.
7. 7 When stew is ready, remove bay leaves. Bring stew to a gentle boil over medium-low heat. Drop dough by rounded spoonfuls evenly over the surface. Cover the pot and boil until dumplings are cooked through, about 12 minutes.
8. 8 Ladle dumplings into soup bowls and top with lots of stew.

By QUIRKYIQ

Ingredients

• ✓ pork rib
• sea salt
• garlic
• black pepper
• onion powder
• soy sauce
• dijon mustard
• molasses
• worcestershire sauce
• brown sugar
• apple cider vinegar
• bourbon whiskey
• ketchup
• apple juice
• aluminum foil
• cayenne pepper
• cayenne pepper
• mustard
• coriander
• onion powder
• garlic powder
• black pepper
• salt
• brown sugar

Instructions

1. 1 Combine 2 tablespoons brown sugar, 1 tablespoon sea salt, 1 tablespoon black pepper, garlic powder, ¾ teaspoon onion powder, coriander, dry mustard, and cayenne pepper in a small bowl; set rub aside.
2. 2 Tear a large enough piece aluminum foil to fully cover rib rack; place rib rack on foil, meat side up. Evenly coat both sides of ribs with dry rub, pressing it in with your hands.
3. 3 Fold up sides of the foil to create a rim; pour apple juice around rib rack. Fold foil over ribs; crimp to create a tight seal. Tear a larger piece of foil; wrap foil rib bundle again to ensure a tight seal.
4. 4 Marinate wrapped ribs in the refrigerator for 2 hours.
5. 5 Preheat the oven to 225 degrees F (110 degrees C).
6. 6 Cook ribs in the preheated oven until easily pierced with a fork, but not falling off the bone, about 4 hours. Unwrap ribs.
7. 7 Meanwhile, combine ketchup, bourbon, cider vinegar, Worcestershire sauce, Dijon mustard, 1 ½ tablespoons brown sugar, molasses, soy sauce, 1 teaspoon onion powder, 1 teaspoon black pepper, minced garlic, and 1 pinch salt in a medium saucepan over medium heat; bring to a boil. Reduce to a simmer; simmer until sauce thickens and reduces by about ⅓, stirring occasionally.
8. 8 Preheat an outdoor grill to high heat and cover the grate with aluminum foil.
9. 9 Place cooked ribs, meat side up, on the grill; brush top with 1 layer sauce. Close grill; cook until sauce is mostly dried, about 5 minutes. Brush another layer sauce on top; close grill and cook 5 minutes more. Transfer ribs to a cutting board; lightly brush with 1 layer sauce.
10. 10 Cut ribs into individual pieces; serve with remaining sauce.

By Reynolds KitchensR

Ingredients

• ✓ pork rib
• beef broth
• barbecue sauce

Instructions

1. 1 Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. 3 Bake in the preheated oven for 30 minutes, or until heated through.

By KMB233