How To make Dan's Spicy Smoked Spareribs
8 lb Pork spareribs, cut into
4-rib sections
DRY INGREDIENTS:
1 tb Powdered ginger
1 tb Powdered mustard
1 tb Paprika
1/2 tb Salt
1/2 tb Chinese five-spice powder
1 ts Black pepper
1 ts Chili powder
1 ts Powdered sage
1 ts Crushed red pepper
BASTING SAUCE:
1/2 ts Tomato juice
1 c Peach preserves
2 tb Commercial barbecue sauce
2 tb Melted butter or margarine
1 tb Wine vinegar
1 tb Finely minced onion
1 tb Finely minced bell pepper
(red or green) Juice of one and one-half Limes Two or three dashes of Tabasco sauce Contributed to the echo by: Dan Perez Dan's Spicy Smoked Spareribs To get started, place a handful of hickory or mesquite chips into cold water and set aside. Parboil rib sections in boiling water for about ten minutes. (This partially cooks them and renders much of the fat.) Remove rib sections and set on wire rack to cool. Combine dry ingredients in a bowl and blend well with a fork. When rib sections are cool, rub the dry ingredient mixture into the meat. Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours. After two hours, start the coals in your smoker. Combine ingredients for basting sauce in a blender and blend until smooth. Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble. If you prefer for the basting sauce to be thicker, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch mixture into the basting sauce a bit at a time to until desired consistency is achieved. When the coals are uniform gray, scatter a few of the wet wood chips over them. Rub grill with a paper towel dipped in vegetable oil. Brush ribs with basting sauce and place them on the grill. Cover with smoker lid (leave vents about half-open). Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them. Add wood chips to the coals as necessary to maintain smoke. Serve ribs with warm basting sauce.
How To make Dan's Spicy Smoked Spareribs's Videos
DAN-O'S Hot Chipotle Seasoning On Spare Ribs. Review. First Time Trying Seasoning. @DanOsSeasoning
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EASY Oven Baked Spareribs Recipe
Welcome back to Andersons SmokeShow! Today I am going to show you the best way to make spare ribs indoors, and thats in the oven! They are quick, tender, and absolutely perfect! Come check them out!
Making spare ribs in the oven is super simple. Follow these steps and you'll how good these oven baked ribs are for yourself.
Interested in oven baby back ribs? I have a video with nearly 1 MILLION views... check it out here:
I also made oven beef ribs! Check them out here:
Link to The BBQ Rub:
Products that I recommend for your everyday grilling:
Thermapen Mk4 Instant Read Thermometer:
Victorinox Boning Knife:
Victorinox Chef Knife:
Victorinox Slicing Knife:
26 Inch Cutting Board:
Grilling Tools:
Nylon Grill Brush:
Bristle-Free Grill Brush:
Grill Cleaner:
Food-Safe Black Nitrile Gloves:
Oven/Grill Gloves:
Wire Rack:
Wagyu Beef Tallow:
Duck Fat Spray:
Remove the membrane off the back of the ribs using a butter knife and a paper towel, just like you see in the video. Then use some California Olive Ranch olive oil ( as a binder and coat generously with your favorite rib or bbq rubs.... I used the The BBQ Rub and it was perfect! Cover a large baking sheet with foil and place the ribs in the oven for 2 hours and 45 minutes at 350F with the oven rack set close to center. After 2.5 hours check for desired tenderness using the toothpick method show in the video. At 2 hours and 45 minutes it was time for me to remove the ribs, then I set the oven to 450F, and coated the ribs with barbecue sauce. Return the ribs to the oven for 6min at 450F. Keep and eye on the bbq spare ribs during this time, as we DO NOT want to let them burn. Remove and let them rest for a few. This is a great time to take pictures and brag to your friends! These are better than slow cooker ribs and instant pot ribs. Believe me....there is nothing wrong with meat in the oven!
I love this St Louis spare ribs recipe and so will you! These oven baked spare ribs were absolutely perfect in every aspect. Got the winter blues? Give them a try, and I will see you next time at Anderson's SmokeShow!
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Competition Rib Recipe from Pitmaster Heath Riles
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#HowToBBQRight #CompetitionRibs #BBQrecipes
Pit Master Heath Riles stopped by for this video to show me his secrets to winning rib competitions. Heath has won the Rib Team of the year in the Memphis BBQ Network for the past 4 years; (He’s well on his way to locking up a fifth title) so he knows a little something about cooking ribs. I’m thankful he’s willing to share his technique with us.
Heath cooks Heritage Farms Cheshire Pork in bbq competitions. This meat is known for its’ superior marbling and flavor. The ribs are given a quick trim to remove and excess fat or sinew and he pulls the membrane off the back. For KCBS contest Heath cooks 4-6 slabs of St. Louis cut ribs and for MBN contests he cooks 12 slabs of the loin back ribs which are a Memphis staple.
The ribs get a light coat of yellow mustard; then a generous layer of his Jalapeño Garlic seasoning; followed by medium layers of his signature Pecan and Honey Rubs. The same process is repeated on both sides, and he seasons the ribs about 20 minutes prior to going on the pit.
For this cook Heath used my Trager grill running at 275⁰ with a mixture of Hickory and Cherry pellets for smoke flavor. The ribs go on the grill for about 2- 2 ½ hours or until the rub adheres to the meat and then they’re wrapped.
In the wrap apply a light layer of Honey rub and lay the slab meat side down. Add a touch more Honey rub to the back side and ¾ cup of Heath’s Butter Bath mixture (it’s a powdered form of Brown Sugar, Butter, Honey, and other spices mixed with apple juice). Be sure to double wrap the ribs so the bones don’t poke through the foil.
The ribs go back on the pit for an hour to tenderize and Heath pulls them off the pit when the internal temperature reaches 204 - 208⁰.
He carefully takes the each slab out of the foil wrap and dust the back side with his Sweet Rub and light glaze (1 cup Sweet BBQ Sauce & ½ cup Tangy Vinegar). Then repeats the same process on the meat side.
The ribs go back on the pit for 15-20 minutes to set the glaze and then it’s time to serve them to the judges.
These ribs had a beautiful appearance and perfect texture, but the best part was the flavor.
The rub combination and tangy sweet glaze brought out the richness in the Cheshire Pork. I see why Heath is a rib champion!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
4-ingredient Spicy Pork Ribs Korean-Style - Marion's Kitchen
Spicy Pork Ribs Korean-Style with only 4 ingredients!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Salt & Pepper Spare Ribs - Food Wishes
I’m usually not a big “less is more” kind of guy, but these amazing Salt and Pepper Spare Ribs were a wonderful reminder of just how delicious pork ribs really are. Using little more that salt and pepper (and secret wet rub), we can produce a rib so shockingly flavorful that people will wonder what we used, when it’s really because of what we didn’t use.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about All-American Barbecue Sauce, follow this link:
You can also find more of Chef John’s content on Allrecipes:
This is better than smoked ribs!!
Better than Ribs!! - Smoked Pork Cheeks
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RECIPE
Ingredients:
Pork Cheeks - 2 kg
Basic dry rub
Fine salt – ¼ cup f
Brown sugar – ¼ cup
Paprika powder – ¼ cup
Black pepper – 3 tablespoons
Onion powder – 1 tablespoon
Garlic powder – 1 tablespoon
Barbecue sauce
Ketchup – 300 ml
Worcestershire sauce – 2 teaspoons
Maple syrup – 2 tablespoons
Honey – 2 tablespoons
Appel cider – ¼ cup
Coarse mustard – 1 tablespoon
Basic Barbecue rub – 3 tablespoons
How To:
- Set up your barbecue to smoke at 110 degrees Celsius of 220 degrees Fahrenheit
- Mix the ingredients for the basic dry rub
- Coat the pork cheeks with the dry rub and place the on the grill grate of your smoker
- Smoke the pork cheeks for 2 hours than wrap them in foil and add some barbecue sauce
- Cook the pork cheeks for 2 more hours. They should be almost fall apart at this point. Take the out of the foil and enjoy the with a side of potatoes or on a sandwich.
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