Apple Country Ribs Recipe 3/4 cup unsweetened apple juice 1/2 cup beer or nonalcoholic beer 1/2 cup canola oil 1/4 cup packed brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 teaspoon salt 1 teaspoon dried thyme 1 teaspoon pepper 1/2 teaspoon cayenne pepper 3 pounds boneless country-style pork ribs
chef david lawrence's coca-cola ribs... for the ribs 1 (1.5 liter) bottle of coca-cola (not diet!) 1 large onion, quartered 6 cloves garlic, peeled and smashed 2 bay leaves 1 tablespoon whole black peppercorns 2 racks baby back ribs (about 4 pounds) for the sauce 2/3 stick unsalted butter 1 small white onion, diced 2 cloves of garlic, minced 1 cup ketchup 1½ tablespoons yellow mustard ¼ cup dark brown sugar 1 teaspoon worcestershire sauce 1 (12 ounce) can coca-cola…
1/2 cup packed brown sugar 1 teaspoon pepper 3/4 teaspoon salt 6 pounds pork baby back ribs 1/4 cup honey 1 bottle (12 ounces) dark beer or beef broth 1/4 cup cider vinegar 1 bottle (18 ounces) barbecue sauce
Grilled Steak, Potato & Mushroom Kabobs....made this for a family get together and everyone loved it. I used fresh rosemary and oregano from the garden!!! Fabulous flavor. Made it to my recipe rotation!!!
Rum-and-Coke Ribs These tangy ribs are nearly as simple to prepare as the classic summer highball that inspired them, and they go down just as smoothly. Serves 4. In the refrigerator, marinate 2 racks of pork ribs overnight in 1 cup rum, 3 cups cola, 1 1/3 cups ketchup, 1 to 2 dashes Tabasco sauce, 2 minced garlic cloves and 4 tablespoons hoisin sauce.
Seasoned Rib Roast... 1-1/2 t lemon-pepper seasoning,1-1/2 t paprika,3/4 t garlic salt,1/2 t rosemary, crushed,1/4 t cayenne pepper, ribeye roast (3 to 4 lbs) In bowl, combine seasonings; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, 350° for 1-3/4 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove to platter. Let stand 10 min before carving.