This recipe is by far my favorite for pulled pork. The combination of smoky chipotles with the citrus is to die for. YOu can make this in the Crock-Pot is you would like. Here is what you need to do for this:

1 – 5 pound pork butt
1 medium onion – finely chopped
2 garlic cloves – finely minced
4 chipotle peppers in their adobo – chopped
1 TBS cumin
1 tsp. paprika
1 TBS chili powder
½ tsp. cayenne
¾ cup cider vinegar
¾ cup ketchup
½ cup mustard
1 TBS oregano
2 TBS brown sugar
2 cups tangerine or orange juice
2 peels – white lining removed
Olive oil
Salt & Pepper

Preheat oven to 325 degrees. Heat a braising pan with some oil.

Trim the excess fat off the pork. Season generously with salt and pepper. Place in the hot pan and brown evenly on all sides. Set aside.

Add a little more oil to the pan. Add the onion and cook for 6 to 7 minutes until translucent and softened. Scrape the bottom of the pan to get all the brown bits. Add the garlic, chipotle, cumin, paprika, chili powder and cayenne. Mix well and cook for a couple of minutes until fragrant.

Add the vinegar, ketchup, mustard, oregano, brown sugar and citrus juice. Mix well. Return the pork to the pan. Add the citrus peels. Bring pot to a boil, cover and place in oven.

Braise pork for 4 hours. Remove from oven and allow sitting for a few minutes. Cool down and shred.
Place some shredded pork in a skillet with some BBQ sauce. Heat through and place inside a sandwich roll. Top with sliced pickles and serve. Enjoy!

Print the Chipotle Citrus Braised Recipe Here

This recipe is a perfect fusion of Latin chiles with American BBQ sauce. It delivers a variety of flavors and is absolutely a pleasure to eat! Beef ribs are a lot meatier than pork ones but can also be a lot tougher. You have to cook them very slowly and for a long time. Enjoy!

Print the Grilled Beef Ribs Recipe Here

We had some friends over for lunch yesterday and we grilled some beef ribs. Seven of us ate a scrumptious lunch for $30(US). Considering we had left overs, I think this is a great deal! Talk about frugal entertaining!

So what was on this very frugal menu? Chili rubbed bbq beef ribs, arroz con queso (rice with cheese), salad and boiled corn. For dessert we had strawberry crepes and vanilla ice cream. Everyone was ultra satisfied!

For the ribs we had 2 racks and 2 packages of thinly sliced beef flanken short ribs. I paid a total of $16 for all of the meat. Beef flanken short ribs tend to be fatty and tough and are preferably used for braising. However, these particular ones were cut very thin and the cooked wonderfully on the grill. You can go ahead and use whole racks if you prefer.

I made a rub with:
4 tablespoons coarse salt
6 tablespoons chili powder
2 tablespoon black pepper
2 teaspoons garlic powder
1 tablespoon dried oregano
2 teaspoons cumin

Simply place all of the ingredients in a bowl and mix them well. I had more than enough rub for the ribs. I went ahead and gave the left over rub to my friends to take home. Dry rubs will keep very well for a couple of months in a sealed container, in a dry cool place. So don’t worry if you have too much!

You need to make sure you remove the papery membrane from the back of your rack. This is quite easy to do. Simply separate it from the bone, grab it with a paper towel and pull it off. Don’t worry if it breaks off, just separate the membrane wherever you left off.

Once you have cleaned your racks, rinse them off and pat dry them with paper towels. Apply the dry rub, generously on your ribs and let them marinate for at least two hours.

You will be cooking your ribs by the indirect method so go ahead and turn on only half of your gas grill. If you are using a charcoal grill, heat all the coals and them pile them on the side with a metal object.

Place your ribs on direct heat until they are seared and then move them to the unlit side.

Cover the grill and let the ribs cook, in indirect heat, for 2 hours. Serve and enjoy!

If you are using beef flanked short ribs, they will cook very fast depending on their thickness. Go ahead and apply those onto direct heat and cook them for 2 minutes. Flip them and cook for an additional 2 to 3 minutes.

Serve and enjoy! Delicious!

Print the BBQ Beef Ribs Recipe Here

Print the Arroz con Queso Recipe Here

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Other Beef Short Rib Recipes:
Braised Short Rib Ragu
Marinated Grilled Beef Short Ribs
Braised Beef Ribs w/ Cranberries
Wine Braised Beef Short Ribs
Braised Beef Short Ribs

Here is what you are going to need for these ribs:
2 pork spare rib slabs
½ cup dark brown sugar
½ cup coarse salt
2 tablespoons ground black pepper
2 tablespoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons ground allspice
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1/4 cup rice wine vinegar
Barbecue Sauce

Rinse and pat dry the ribs. Trim off all the excess fat. Carefully remove the fascia from the back of the slabs, using a paring knife.

Mix together all of the dry ingredients. Slowly whisk in the vinegar until you form a thick paste. If you do not need all of the vinegar don’t worry. Your paste needs to be thick so don’t over do it. Keep the remaining vinegar if you have any.

Liberally rub the pork slabs with the paste, cover them and refrigerate for a minimum of 4 hours.

Heat your grill on high. If you are using a charcoal grill, pile the hot coals onto one side of the grill with a metal object. If you are using a gas grill only light half of it. Place the pork slabs on the grill and sear them.

Once they are seared move them to the unlit side, cover the grill and cook them in indirect heat for 2 hours. Brush the ribs with barbecue sauce and return them to the fire. Cook them for an extra 10 to 15 minutes until the bbq sauce caramelizes.

Remove the ribs from the grill and cut them individually. Drizzle extra bbq sauce on the ribs and serve with lots of napkins. Enjoy!

Print the Spiced Grilled Ribs Recipe Here

Spareribs are always affordable! While at Costco I picked up a big rack for $8! I cooked them tonight and I know the kids will be delighted!

For this recipe you will need:
1 rack pork spareribs
1 cup brown sugar
3 cups cider vinegar
1 cup barbecue sauce, any brand your heart desires

The first thing you need to do is remove the membrane from the bone side. This is not as hard as it sounds! Use a small paring knife to separate it and then pull on it. Throw away the membrane. Then, generously slather the ribs with brown sugar. Next, turn the ribs meat side down and pour in the vinegar. Marinade the ribs for 2 to 3 hours.

Turn the oven on broil. Get rid of the marinade and broil the ribs until browned – approximately 15 minutes. Keep an eye on the ribs – do not burn them! Turn the pan around in the oven to broil evenly.

Turn the oven down to 350 degrees. Let the ribs cook for 60 minutes. Remove from the oven and brush on barbecue sauce.

Return to the oven and cook for an additional 60 minutes. Brush with bbq sauce two more times, cooking 30 minutes after each time or until barbecue sauce is caramelized. Remove from oven and place on a carving board. Separate the ribs individually.

Serve with your favorite side! Enjoy with lots of napkins and some more barbecue sauce on the side!

Print the Oven BBQ Spare Ribs Recipe Here

2 pounds short beef ribs
4 to 6 slices bacon or pancetta – chopped
1 medium yellow onion – chopped
4 garlic cloves – chopped
1 small bell pepper – chopped
1 chili pepper – seeded and chopped (optional)
3 celery stalks – chopped
1 large carrot – peeled and diced
1 – 8 oz. can sliced mushrooms – drained
2 TBS tomato paste
1 – 12 oz. bottle of beer OR red wine OR beef stock
1 handful thyme sprigs
1 cup tomato sauce
16 oz. cooked pasta of choice

• Preheat oven to 325 degrees.

• Heat a Dutch oven or braising pot with some oil.

• Season the ribs, generously, with salt and pepper. Place them in the pot and brown them evenly on both sides. Work in batches if necessary. Work on medium high heat. Set them aside.

• Place the bacon in the pot and cook until crisped. Set it aside.

• Keep the rendered fat in the pot and add the chopped onion. Cook for about 6 to 8 minutes, making sure to scrape all the brown bits from the bottom. Add the garlic, bell pepper, celery, chili pepper, carrot and mushrooms. Mix well and allow cooking for about 5 minutes.

• Add the tomato paste and mix until dissolved. Return the beef and bacon to the pot. Add the braising liquid of choice. Place the thyme in the middle. Bring pot to a boil and remove from heat.

• Cover the meat directly with some parchment paper. Cover the pot. Place the pot in the oven and braise for 2 to 3 hours.

• Remove the pot from the oven. Discard the thyme stems and remove the ribs from the pot. Cool them down and chop into small pieces.

• While the meat is cooling, add the tomato sauce to the pot and mix well. Start simmering the sauce, uncovered. Add the chopped meat and cook for an extra 30 minutes or until sauce thickens.

• Add the cooked pasta to the pot and toss to mix well. Serve with shredded Parmesan cheese.

• Enjoy!

Print the Braised Rib Ragu Recipe Here

Other Short Rib Recipes:

Braised Beef Ribs w/ Cranberries
Marinated Grilled Beef Short Ribs
Wine Braised Beef Short Ribs
Chili Rubbed BBQ Beef Ribs
Braised Beef Short Ribs

7 or 8 – 4 to 5 inch beef short ribs
3 sprigs thyme, leaves removed
3 large garlic cloves, coarsely chopped
1 ½ cups frozen cranberries, thawed
2 medium white onions, coarsely sliced
1 small fennel bulb, coarsely sliced
1 cup red wine
2 cups beef broth
Olive oil
1 Tbs. salt mixed with 1-teaspoon ground black pepper, ½
teaspoon cumin and ½ teaspoon dry sage

• Preheat oven to 325 degrees.

• Rinse and pat dry the ribs. Rub with the salt mixture.

• Coat the bottom of an ovenproof pan with olive oil.

• Add the ribs, in a single layer and brown evenly on all sides. Work in batches if necessary.

• Remove the ribs from the pan. Discard all but 1-tablespoon excess fat.

• Add the onion, fennel, thyme and garlic. Stir well and cook for 1 to 2 minutes.

• Add ½ of the red wine to the pan and deglaze it, scraping all the brown bits on the bottom.

• Add the cranberries and return the ribs to the pot.

• Add the rest of the wine and the broth.

• Bring to a boil. Cover and place in oven.

• Braise for 2 hours.

• Serve with mashed potatoes or polenta.

Print the Braised Short Rib & Cranberry Recipe Here!

Other Beef Short Rib Recipes:
Braised Short Rib Ragu
Marinated Grilled Beef Short Ribs
Wine Braised Beef Short Ribs
Chili Rubbed BBQ Beef Ribs
Braised Beef Short Ribs

We don’t have to wait for the weather to be warm to eat barbecued ribs. Maybe it is old outside or maybe you just don’t feel like firing up the grill. Whatever the reason, here is a nice recipe for you to prepare them any day. Baby back ribs cook faster than spare ribs or beef ribs as they tend to be more tender. However, feel free to increase the baking time if you would like. Here is what you need to do for these:

2 racks baby back ribs
2 tablespoons garlic salt
2 tablespoons dark brown sugar
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
BBQ sauce

Preheat the oven to 375 degrees.

Prep you ribs by removing the fascia. Mix all of the dry ingredients and rub the ribs well.

Place the ribs on a roasting pan and cover them with foil. Bake them for 1 hour. Remove them from the oven and brush them lightly with more bbq sauce. Tent with foil again and return to oven for 30 minutes.

Remove the ribs form the oven and turn your oven to broil. Generously brush the ribs with bbq sauce. Broil until the sauce is caramelized, watching the ribs very closely and rotating the pan. Serve with extra bbq sauce and lots of napkins! Enjoy!

Print the Oven BBQ Baby Back Ribs Recipe Here

Here is what you are going to need for this recipe:
4 pounds beef short ribs
1 cup Coca-Cola
1 1/2 cups soy sauce
2 tablespoons rice wine vinegar
1 tablespoon chili pepper flakes
6 garlic cloves, peeled and smashed
1 small red onion, cut into large pieces

Rinse and pat dry the meat. Place it in a container that will hold the marinade. Mix all of the marinade ingredients and pour them over the meat. Cover and refrigerate for 24 hours.

Remove the beef from the refrigerator 20 minutes before grilling them. Heat your grill on high for 20 minutes and then reduce it to medium. Remove the beef from the marinade and discard it. Place the ribs on the grill and cook it for around ten minutes.

Flip it and cook for another 10 minutes for medium rare meat. Serve and enjoy deliciousness! Bon apettit!

Print the Marinated Grilled Beef Short Ribs Recipe Here

Other Beef Short Rib Recipes:
Braised Short Rib Ragu
Braised Beef Ribs w/ Cranberries
Wine Braised Beef Short Ribs
Chili Rubbed BBQ Beef Ribs
Braised Beef Short Ribs

We grill our ribs for a total of 2 1/2 to 3 hours because we like to grill them slowly in indirect heat. However, we also do marinate them with rubs, wet pastes or liquid marinades for a minimum of 4 hours. So, all in all, grilling ribs for us is an all day experience. Well worth the time too!

Last week my husband got a spicy rub from his friend Julie McGeever and let me tell you, it is wonderful. We decided to use it on pork spare ribs on the grill. I also made a basting sauce based on apple cider and bourbon which we used on the ribs every 15 to 20 minutes. Finally, we ‘rigged’ our barbecue sauce with apple jelly, apple cider and bourbon. The result was outstanding.

First, the recipe for Julie’s spicy rub which she rightfully calls ‘Roger’s Devil Rub’ – I do not know who Roger is. You will have plenty of rub left over and you can use it on salmon, pork chops, pork loin, tri-tip, steaks and chicken. Make it and keep it in an air tight container in a dry, cool place. By the way, what a great frugal gift form your kitchen! Believe me, your friends will love it!

1 cup Susie Q Santa Maria Seasoning (available in bulk at Costco)
1/2 cup Cayenne pepper
1/2 cup ancho, chipotle or pasilla chile powder
1 1/2 cups dark brown sugar (moscovado sugar for more intense flavor if you prefer)
1/4 cup powdered garlic (not minced)
1/4 cup dried parsley

Mix together all ingredients with a whisk in a large bowl. When using the rub on meat rub it with a high quality olive oil before applying rub liberally. When using fish or chicken first cover with the juice of limes or lemons. Make sure you let the rub do it’s thing for at least 2 hours (preferably 4) before barbecue. THANK YOU JULIE!
This is truly outstanding rub!

OK, so now to the ribs. Go ahead and rinse and pat dry the slabs. Using a paring knife, remove the papery membrane from the back of your ribs. Also, trim off all the excess fat. Rub the ribs with olive oil and liberally apply the rub. Place them in a large enough container to be flat, cover them, refrigerate them for 4 hours. Remove the ribs from the fridge 20 minutes before you cook them so they can reach room temperature.

Light 1/2 of your gas grill on high or, if using a charcoal grill, pile up the hot coals on one side of the grill with a metal object.

While the grill is heating, make your basting sauce. This is enough for 2 large slabs of pork. In a large bowl, whisk together:
2 cups apple cider
1/2 cup bourbon
1/2 cup water
2 tablespoons Worcestershire sauce
1/2 cup cider vinegar

Set it aside.

Place your pork slabs directly on to the fire and sear them on both sides. Move them to the unlit part of your grill. Cover the grill and let them cook, slowly for 2 hours. Make sure to baste them (use a long brush or a spray bottle) with your basting sauce every 15 to 20 minutes. Discard any remaining basting sauce.

While the ribs are cooking get your barbecue sauce ready. Here is what you will need:
8 oz. apple jelly
1 cup barbecue sauce
1/4 cup apple cider
2 tablespoons bourbon

Melt the apple jelly on medium heat, stirring constantly. Whisk in the rest of the ingredients until you have a smooth sauce.

Two hours into your rib cooking, pick up your rib slab with a pair of tongs. If when they fold in half the meat is pulling away from the bone, you are almost there! Brush them generously with your barbecue sauce and return them to the direct fire.

Cook them for 10 to 15 minutes, until the sauce caramelizes and remove them from the grill. Let the ribs sit for 10 to 15 minutes. Separate them with a knife and serve with lots of napkins and the extra barbecue sauce on the side. Enjoy!

Print the Apple Bourbon Spare Ribs Recipe Here