Barbecue Ribs Recipes

Barbecue ribs recipes for the grill - Beef Ribs, BBQ Pork Ribs, Spareribs,
Barbecue Short Ribs. Pick out favorite grilling recipes here. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
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So Good Barbecue Spareribs Recipe

2 lb Spareribs
2 tb Dark soy sauce
3 tb Orange honey
3 tb "Koon Chun" Hoisin sauce
1 Clove garlic
1/2 ts Hot chili oil
1 Green onion
2 tb Thin soy sauce
1 tb Dry Marsala

Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times. If you marinate overnight, keep refrigerated, and allow to warm up before baking.

Preheat barbecue to 350F degrees. Drain ribs, saving marinade. Place ribs on rack in roasting pan. Bake at 325 degrees for 45 minutes, basting every 15 minutes. Turn up heat to (high - 375F/400F) and finish undisturbed for 15 minutes - until slightly rusty. Serve hot.

Barbecue Pork Tenderloin Recipe

8 lb Pork Tenderloin (boneless)
1 1/3 c Soy Sauce
2/3 c Oriental Toasted Sesame Oil
4 Minced garlic cloves (large)
1 tb Ground Ginger (fresh)
1 tb MSG (if desired)
2 c Barbecue Sauce - Barbecue Sauce Recipes

Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer).

Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine barbecue sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins.

Barbecue Pork Ribs with Glaze

1 ts Ground ginger
1 ts Ground coriander
1/2 ts Paprika
1/4 ts Black pepper
1 ts Salt; optional
3 lb Pork loin back ribs or Spareribs


1/2 c Red currant jelly
3 tb Orange juice
1 tb Lemon juice
1 1/2 tb Dijon style mustard
Fresh orange slices; for -garnish

Combine first five ingredients and rub onto meaty side of ribs. Cover and refrigerate for 2 hours. Take out of refrigerator and bring to room temperature for 20 minutes before grilling. An hour or so before serving, start cooking ribs 10-12" from barbecue coals (or under broiler), turning from time to time.

Pork will take 60-70 minutes to barbecue and cook depending on thickness. Meanwhile, heat to combine red currant jelly, orange, and lemon juice with mustard. Brush ribs frequently with glaze during last 15 minutes of cooking. Garnish with orange slices.

Stuffed Bbq Pork Loin Rib Roast


1 Red bell pepper, strip 1/4" x 2"
1 Green bell pepper, strip 1/4" x 2"
2 Jalapeno pepper
s 1/2 c Balsamic vinegar
1/2 c Granulated sugar
1/2 c Brown sugar
1/2 c Coarsely chopped crystalized ginger
1/2 c Raisins


2 tb Finely chopped garlic
1 ts Ground cumin
1/4 ts Cayenne pepper
1 c Ketchup
3/4 c Drainings from stuffing abov
3 tb Soy sauce
2 tb Worcestershire sauce
2 lb Boned pork loin * * Pocket cut thru the center for stuffing.

MAKE THE STUFFING:Combine all stuffing ingredients in a 4 qt. microwave-safe bowl. Stir well to blend.Cook, uncovered, on high for 20 minutes or until thickened (note: stuffing will turn into a black, tar-like mass ~- this is o.k.!). Cool to room temperature. Drain stuffing in a metal colander over a deep bowl to catch drippings. While draining, proceed with rest of dish.

TO MAKE ROAST: Mix the garlic, cumin, cayenne, ketchup, soy sauce, and worcestershire sauce. Add drainings from stuffing; mix well. Using a spoon, stuff the stuffing into the pocket of the pork. Close the open end of the pocket with tooth picks or poultry skewers. Place the pork in a foil-lined roasting dish. Pour 1 cup of the sauce over the pork, covering it completely.

Roast in a preheat covered barbecue (350 F.) for about 45 minutes, basting 2 times and using half of the remaining sauce to baste each time. Remove roast from pan. Cover with aluminum foil and let it stand for about 15 minutes before you slice it. Heat pan drippings and sauce and serve along side of pork.

Chinese Barbecue Spareribs

3 1/2 lb Pork ribs
2 ts Salt
12 ts Freshly ground black pepper


1 1/2 tb Peanut oil
2 tb Finely chopped shallots
2 tb Finely chopped scallions
1 tb Finely chopped garlic
1 tb Finely chopped fresh ginger
2 tb Fine chopped fresh cilantro
3 tb Finely chopped fresh chiles
2 tb Rice wine or dry sherry
3 tb Hoisin sauce
2 tb Sugar
2 ts Chinese sesame oil
1 tb Orange zest
2 tb Chinese chili bean sauce
2 ts Tomato paste
1 ts Chinese white rice vinegar - or cider vinegar
1/2 c Orange juice
1 1/2 tb Light soy sauce
1 1/2 tb Dark soy sauce
1 ts Salt
1 ts Freshly ground black pepper

PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool.

(These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately.

Recipe - Zesty Barbecue Ribs

6 lb Spareribs
2 c Catsup
1/2 c Lemon Juice
1/2 c Brown Sugar, Frimly Packed
1 tb Prepared Mustard
1/2 c Onion, Finely chopped
1/4 c Butter Or Margarine
1/4 c Worcestershire Sauce
1 ea Clve Garlic, Finely Chopped
1/4 ts Salt
1/8 ts Hot Pepper Sauce

In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill on hot barbecue or oven broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers.

Chef's Grilling Recipe for Chops

1/2 c Barbecue Sauce
1/4 c Pineapple Juice
1 Garlic clove, minced
2 ts Vanilla
1 ts Ground Allspice
6 Pork loin chops, 1/4 inch -thick

Mix the barbecue sauce, juice, garlic, vanilla and allspice. Place chops on greased / or sprayed rack .Barbecue 3-4 inches from heat for 10 to 12 minutes on each side or until done, brushing frequently with barbecue sauce.

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