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Tag Archives: Ribs

Big Bob Gibson BBQ Ribs

Ingredients

  • 2 slabs ribs
  • 3/4 cup your favorite dry rub (recommended: Big Bob Gibson Seasoning and Dry Rub)

Marinade:

  • 1 cup apple juice
  • 1 cup grape juice

Finishing Glaze:

  • 3/4 cup your favorite BBQ sauce (recommended: Big Bob Gibson Championship Red Sauce)
  • 1/4 cup honey

Directions

Preheat a grill or the oven to 250 degrees F.

Pull membrane off of the back of the ribs. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Combine the marinade ingredients. Pour 1 cup of marinade over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with remaining 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.

Mix together the BBQ sauce and honey. Remove ribs from the oven and paint with finishing glaze, and cook for another 15 minutes. Cut and serve.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your Dallas BBQ catering needs
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

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Braised Beef Short Ribs Recipe

This recipe for braised beef short ribs with black truffle spaetzle and mustard-glazed carrots is courtesy Anthony Wilkie and serves four.All the components can be made ahead of time and refrigerated. Make sure to simmer your short ribs in the braising liquid while it’s reducing for a few minutes to re-heat them. Short ribs 2 lbs. boneless beef short ribs (can substitute 3 lbs. bone-in short ribs) — ask your butcher to portion those into four portions
1 C onion, peeled and rough chop
1/2 C carrot, peeled and rough chop
1/2 C celery, rough chop
2 sprigs fresh thyme
2 T tomato paste
1 C red wine
Pre-heat oven to 325 degrees. Heat a heavy bottomed pan (large enough to fit the meat and water to cover) on medium high heat.Season meat generously with kosher salt and black pepper on all sides. Add 2 T vegetable oil to the pan. Sear meat on all sides until deep brown (not black). Remove meat and set it aside. Pour off excess oil from the pan.Add your vegetables and cook for two minutes. Add tomato paste and cook, stirring for 30 seconds. Take your pan off the heat and add your wine.Return to the heat and scrape the bottom of the pan with a spoon. Place meat back in the pan and add water to cover. Bring liquid to a boil and reduce to a simmer. Cover and place in oven for two hours or until a knife stuck into meat removes with no resistance. Remove from the oven and set aside. Black Truffle Spaetzle 2 eggs
¼ C milk
1 ¼ C ap flour
3 T black truffle, cleaned and minced or 1 T black truffle oil
1 t kosher salt
Heat a pot of salted water. The pot should be large enough to set a colander over with approximately 1 inch between the water and the bottom of the colander. You are going to to “push” your batter through the holes in the bottom of the colander to make your spaetzle.Combine all ingredients in food processor. Let the processor run for 30 seconds after ingredients have combined. Batter should be the consistency of a thick pancake batter.Reduce the heat of the water to support a gentle simmer. Place the colander over the water and with a rubber spatula pour your batter into the colander. “Push” the batter through the colander by scraping the bottom of the colander with the rubber spatula. Remove the colander and gently stir the floating spaetzle.Let float for 30 seconds. Strain the spaetzle from the water and toss with oil to keep from sticking set aside. These can be made up to a day in advance and refrigerate in an air tight container. Carrots 2 C carrots, peeled and chopped into bite size pieces
1 T melted butter
1 T mustard, whole grain or Dijon
½ T honey
salt and white pepper to taste
Pre-heat oven to 400 degrees. Combine all ingredients and toss to coat the carrots. Spread evenly in an oven safe dish and roast until just cooked, approximately 15 minutes. Remove from the oven and set aside.To assemble the dish, carefully remove the meat from the liquid and skim the short rib braising liquid with a ladle to remove any oil that has risen to the top. Put the liquid back on a burner and bring to a boil. Adjust the heat to support a simmer and continue to simmer until the liquid is reduced to approximately 2 C.While your braising liquid is reducing, heat a non-stick pan on medium high heat. Add 2 T vegetable oil to the pan. Once the pan is hot, add your spaetzle in an even layer and don’t move the pan for 15 seconds. Stir the spaetzle then add your carrots to the pan and ¼ C of braising liquid. Stir with a rubber spatula. Simmer until almost all of the liquid is gone. Add 1 T butter and stir. Set aside.Taste your braising liquid and adjust the seasoning. Divide your spaetzle between four plates. Place a piece of short rib on each and top with braising liquid. Serve.

Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your Dallas BBQ catering needs
The Finest BBQ & Sports Grill in Grapevine is Big Racks BBQ

Honey-mustard BBQ ribs recipe

3-1/2 lbs boneless pork country-style ribs
1 cup bottled favorite BBQ sauce
1 (8 oz jar) honey mustard
2 tsp. zesty herb grill seasoning blend

Place ribs in a 3 1/2 to 4 quart slow cooker. In a small bowl, combine BBQ sauce, honey mustard, and seasoning blend. Pour over ribs, stir to coat. Cover, cook on low-heat setting for 8-10 hours, or on high-heat setting for 4-5 hours. Transfer ribs to a serving platter.

Strain sauce, skim off fat. Drizzle some of the sauce over the ribs and serve ribs with remaining sauce.

Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your Dallas BBQ catering needs

Fail Proof BBQ Ribs Recipe

Preparation Time: 3 hours

Ingredients:
1 rack of pork ribs, Baby Back or Spare Ribs.

Salt, garlic powder, pepper or whatever you like.

Wood chips for smoking.

BBQ Sauce.
Directions: On your Weber grill or Gas Grill get it cooking as low as you can, indirect heat is the best.

Take a foil pouch of wood chips, half of them soaked half dry and poke holes in the top.

Cook for 1-1/2-2 hours keeping smoke going the whole time. Do not add BBQ sauce while on the grill.

Take off of grill, baste with BBQ sauce and put in casserole dish covered into 325 degree oven for 45 minutes to an hour. You can add a bit of water or beer to re-introduce some moisture.

The key to this is getting them back into the oven. If you think you stink at making ribs this is pretty much fool proof. Tinker with the timing on the grill depending on if you can get the heat low enough or not.

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Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your Dallas BBQ catering needs

Spare Ribs BBQ Sauce Recipe

One of the best things around to slow cook on the grill and smoker are spare ribs. Pork spare ribs are so juicy and delicious when cooked the right way. Slow cooking them on the stove works great too and especially if the weather is terrible. Patience is a virtue when it comes to ribs.

Here is an easy recipe for a Spare Ribs BBQ Sauce Recipe that you can cook on the stove if you don’t want to smoke or grill them.

3 1/2 to 4 lbs. pork spareribs, uncooked
1 tablespoon vegetable oil
1/2 cup to 3/4 cup of soy sauce
3 tablespoons brown sugar
1/4 cup dry sherry
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a large cooking pot add the pork spareribs to the vegetable oil, turning often until all sides are lightly browned. You might have to cut down the ribs to get them to fit into your pot. Remove ribs and drain off the vegetable oil. Stir together in the pot the soy sauce, brown sugar, dry sherry, salt and ground black pepper. Add ribs back in and stir until ribs are well coated. Place lid on the cooking pot and cook them over low to medium low heat for several hours until very tender. You can cut your cooking time in half by simmering them over medium heat. Watch them closely because of the sugar and stir them occasionally to keep them from sticking to the bottom of the pot.

This is an easy recipe that will give you the delicious BBQ Sauce taste with the convenience of staying inside. Enjoy

Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your Dallas BBQ catering needs

Barbecued Spareribs

“You’ll need extra dinner napkins when you serve these tender ribs because they’re so finger-lickin’ good. The thick and tangy sauce has bits of celery and onion as well as a cayenne pepper kick. The ribs are perfect for summer picnics.”

Ingredients

6 pounds pork spareribs, cut into serving size pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons butter or margarine
1 cup water
1 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Directions

In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350 degrees F for 1 hour. Meanwhile, in a skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
Drain ribs; brush with some of the sauce. bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.

Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your Dallas BBQ catering needs

Whisky Grilled Baby Back Ribs

 Ingredients

2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper
Directions

Preheat oven to 300 degree F (150 degrees C).
Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
Preheat an outdoor grill for high heat.
Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).

Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your Dallas BBQ catering needs