When you learn how to make barbeque pork ribs you will find they are a favorite for summer recipes to cook in barbeque smokers in your backyard, camping or any social gathering. There are different types of pork ribs to choose from that make delicious barbeque ribs depending on from which section of the rib cage they are cut. Pork spareribs have long rib bones with a thin covering of meat and are suitable for baking, broiling and grilling.
Most of the time in your grocery meat department you will see pork loin country style ribs or just called country ribs which are great for bbq recipes. These contain either the rib bones or back bones and can be braised, baked, cooked in liquid or grilled. They are meatier than other ribs and have a lot of flavor when cooking ribs.
Have you been wondering what are baby back ribs? When I learned how to make l barbeque pork ribs, I found the baby back ribs are my favorite of choice. These ribs are taken from the rib cage between the spine and the spare ribs. They are smaller and the meat between the bones and on the bones is always very tender. These are excellent when cooked on the grill, especially over charcoal.
Pork is always cooked until well done and should be uniform light gray in color. When you learn how to cook barbeque pork ribs, you will see they have a much smaller portion of meat on all the bones, so they do cook faster than other meats on the grill. Still proper care should be taken to make sure all meat is thoroughly cooked when cooking these barbeque pork ribs.
Combine broth, soy sauce, oil, vinegar, sugar and garlic for marinade.
Place ribs in marinade and refrigerate for several hours or overnight.
Remove from marinade and sprinkle with dry barbeque seasoning.
Cook over medium coals (225F degrees) until internal temperature reaches 160F degrees on a meat thermometer.
Baste with marinade with a little dry seasoning every 30 minutes during cooking.
Serves about two.
Cut ribs into 4 or 5 sections.
Arrange medium hot charcoals around a drip pen.
Place ribs on rack over drip pan.
Cover lid on grill and cook 1 ¼ hours.
Turn ribs over and brush with barbeque sauce; cook 10 minutes longer.
Keep cooking and brushing a couple times with sauce until ribs are thoroughly cooked.
Heat extra sauce to serve with ribs.
Serves about 4.
Preheat oven to 350F degrees; place ribs in large pan and bake for 30 minutes and then drain.
Cover hickory chips with water and soak 30 minutes.
Wrap drained chips in heavy duty foil and make several holes in foil.
Light gas grill on one side; place wrapped chips directly on hot coals.
Spray opposite side of grill rack with non stick spray; let grill heat 10 to 15 minutes.
Place ribs opposite of hot coals; cover with lid and cook 40 minutes.
Combine tomato sauce and remaining 6 ingredients in a saucepan; bring to a boil, reduce heat and simmer 5 to 6 minutes.
Place ribs on rack over hot coals; grill covered for 20 minutes basting with sauce frequently.
Cut ribs into pieces; grill 4 inches from coals for 30 minutes.
NOTE: This recipe can also be made in the oven under the broiler.
Combine reserved pineapple juice with tomato sauce, onion, green pepper, vinegar, brown sugar and Worcestershire sauce; simmer for 20 minutes.
Baste ribs with sauce and cook 20 minutes longer; add pineapple to grill last 5 minutes of cooking time.
Reheat rest of sauce and serve over pineapple topped ribs.