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I see that everyone has been rather shy about sharing BBQ recipes!

So I've decided to make it easy for you all-I'm going to share some recipes off the net!

What says BBQ more than ribs?  Especially Texas Beef Ribs?

Here's one from taken from

Yield:  6-8 servings  

Traditional Texas favorite!


2 racks of beef back ribs (7 ribs per rack)
2 Tbsp. black pepper

1 Tbsp. ground oregano

1 Tbsp. paprika

2 tsp. celery salt

1/2 tsp. ground cayenne pepper


Preheat oven to 300 degrees F.

Combine all spices. Rub over surface of ribs to coat well.
Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edges.

Bake at 300 degrees F for 2 hours.

Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve with your favorite barbecue sauce. Cut between ribs to serve.

Now for all you pork rib lovers-another one from by Lisa Szim.

Active Time:  15 Minutes
Total Time: 1 Hour 25 Minutes
Yield: Serves 6
These luscious ribs are well worth the time it takes to make them. Perfect for a Sunday supper. Try with the Maple Baked Beans as well as coleslaw and biscuits or cornbread.


6 pounds pork spareribs (about 3 whole racks)

2 tablespoons vegetable oil

2 medium onions, finely chopped

4 garlic cloves, minced

2 cups tomato puree

3/4 cup pure maple syrup

1/4 cup soy sauce

Crushed dried red pepper flakes

2 tablespoons apple cider vinegar


Position rack in center of oven; preheat to 400 degrees F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut into individual ribs.

Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute. Add tomato puree and next 3 ingredients. Bring to boil. Reduce heat to low and simmer until sauce thickens slightly, about 20 minutes. Stir in vinegar. Season sauce to taste with salt and pepper.

DO-AHEAD TIP: Ribs may be made 1 day ahead. Sauce may be made 1 week ahead. Cool ribs and sauce. Cover separately and refrigerate.

Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender, about 20 minutes.

Now if anyone has some different cole slaw, potato or pasta salad recipes?

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