Blackened Cajun Ribs

24 lbs (10.9 kg). pork spareribs
3/4 cup (175 ml) paprika
6 tbsp (90 ml). onion powder
6 tbsp (90 ml). garlic powder
4 tbsp (60 ml). black pepper
3 tbsp (45 ml). salt
3 tbsp (45 ml). cayenne pepper
3 tbsp (45 ml). crushed thyme
3 tbsp (45 ml). crushed oregano

Instructions:Cut ribs into 8 oz (224 grm). portions.
Place ribs in boiling water.
Simmer covered 45 minutes.
Drain.
Combine seasonings.
Sprinkle on both sides of warm ribs.
Rub in slightly.
Bake ribs in single layer.
Conventional oven at 350 degrees (175 C.) for 45 minutes.
Convection oven at 300 degrees (150 C.) for 30 minutes.
Till ribs are tender and nicely browned.

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Hawaiian Ribs

Serves/Makes:4

Ingredients
3 4-1/2 oz (126 grm). jars strained babyfood peaches
1/3 cup (80 ml) catsup
1/3 cup (80 ml) vinegar
2 tbsp (30 ml) soy sauce
1/2 cup (125 ml) brown sugar
3 cloves garlic, minced
2 tsp (10 ml) ginger
1 tsp (5 ml) salt
pepper
4 lbs (1.8 kg). meaty spareribs

Preparation
Combine all ingredients except ribs.
Pace ribs, meat side up, in foil-lined shallow pan.
Pake at 450 degrees (225 C.) for 30 to 45 minutes.
Spoon off fat; pour sauce over ribs.
Continue baking at 350 degrees (175 C.) for 2 hours or until done, basting occasionally.
If spareribs appear too brown before done, place foil over top of meat.

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Country Style Ribs

Ingredients
pork, beef or country style ribs (approx. 1/2 lb (.2 kg). per person)
Equal parts of:
teriyaki sauce
pineapple juice
white wine
1 small can (depending on how many you are making) pineapple chunks
Season with:
1 or more cloves finely diced fresh garlic (or 1/4 tsp (1 ml) ground if you prefer)
1 slice fresh ginger, minced (1/16" thick or so) (or 1/4 tsp (1 ml) ground if you prefer)
sliced spring onions - optional
2 tbsp (30 ml) sesame seeds - optional
cooked noodles or rice

Preparation
Trim excess fat from ribs if necessary
Mix all liquid ingredients (including pineapple chunks) and all seasonings.
Marinate ribs for at least 3 hours, all day is better, 24 hours is even better - be sure to rotate ribs periodically or make sure they are all covered.
Take left-over marinade, with pineapple, and bring to a boil in pot for 10 minutes to make it suitable to use over noodles or rice.
You can either start these ribs out in the oven at 350 degrees (175 C.) for about 15 minutes then finish on grill, or place on grill at med-low temperature until fully cooked
You may thicken the marinade with some arrowroot or cornstarch and serve this (with the pineapple chunks) over egg noodles or rice.
If marinade gets too salty when boiling you may add more pineapple juice and wine and teriyaki if necessary.
When pouring in wine be sure and remove from stove first.

Comments
The pineapple juice is a natural tenderizer so the longer you marinate these the more tender they will be. This marinade is also good for steaks and chicken wings. The wings I marinate for two days to really pack the flavor in.

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Braised Beef Short Ribs

Ingredients
Block cut beef short ribs, cut 2 inches thick
Onion
Garlic
Salt and pepper
Flour
Beef stock
Preparation
Braise ribs in 375 degree (200 C.) oven, seasoned with chopped, unpeeled unions, garlic, course ground black pepper, and a touch of salt, until well browned. Ingredient quantities are flexible and to taste. Chef Hank says of the onion and garlic, "the more, the better."
Remove ribs from oven pan into another pot.
Strain out the onion and garlic and discard.
Make a roux with the flour and rib drippings in the pan.
Add beef stock and stir until smooth.
Check seasoning, adding beef base and gravy color if desired.
Return ribs to the pan, cover, and roast at 350 degrees (175 C.) until tender, about 1-1/2 hours.
Strain gravy before serving.

Comments
From Chef Hank at one of San Diego's landmark restaurants

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Baby Back Ribs

Serves/Makes:4-6

Ingredients
4 racks pork baby back ribs
3 large white onions
1 2-liter bottle Canada Dry Ginger Ale
1 bottle your favorite BBQ sauce (I use Bullseye's Original).
Instructions:Place ribs (bone side down) in shallow baking pan(s).
Add ginger ale until ribs are completely submerged.
Cut onions in semi-thick (about 1/4 inch) slices.
Place onions directly on ribs (3-4 slices per rack)
Cover pan(s) with aluminum foil and bake at 300degrees for 3 hours.
Let cool to room temperature (still covered).
Place ribs on medium-high grill.
Add bbq sauce to taste.
Note: Only grill ribs bone side down, no need to turn over.
The ribs will be so tender they will fall apart if you try
to turn them.

Comments
You may also use 7-Up vice ginger ale. I prefer ginger ale. I also tried this with country style ribs, it turned out ok, but I prefer baby backs. These will be the best homemade baby back ribs you have ever had!

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Blackberry Castle Bar-B-Que Ribs

Serves/Makes:7 with side dishes

Ingredients
4 pounds spareribs(baby back are best) 1/4 cup (60 ml) melted melted butter
1 cup (225 ml) blackberry jam or syrup
1/4 cup (60 ml) chili sauce
1/4 cup (60 ml) tabasco sauce
1/4 cup (60 ml) catsup
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) Worcestershire sauce
2 cloves minced garlic
1/8 tsp (1 ml) black pepper
1/8 tsp (1 ml) cayenne pepper
1/4 tsp (1 ml) Mrs.Dash Spicy Herb
1 tsp (5 ml) dry mustard

Preparation
Wrap the ribs(baby backs) in double thickness of aluminum foil and bake at 350 degrees (175 C.) for 1 1/2 hours.
Unwrap and drain drippings.Combine all ingredients and pour over ribs.
Marinate at room temperature 1 to 2 hours(longer the better seasoned).
Lay ribs on already hot grill, about 4 to 5 inches above coals.
Turn often and baste with BCP's"miracle marinade"(DO NOT OVERCOOK).

Comments
Should serve 6-7 but only if you have complementary side dishes. These beautifully flavored and colored ribs are all you need for a GREAT family get together. Best to double the "miracle marinade" when cooking 5 pounds of ribs or more,accordingly.

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