Barbara’s Baby Back Pork Ribs

Total Time:

3 hours and 35 minutes

Prep:

5 minutes

Cook:

3 hours and 30 minutes

Yield:

2-3 lbs of Baby Back Pork Ribs

Ingredients
  • 1 24oz. Maull’s Barbecue Sauce bottle
  • 2-3 lbs. Baby Back Pork Ribs
  • Salt

 

Lightly salt ribs and place on broiler pan in oven at 425 degrees for 30 minutes. Turn oven down to 325 degrees and bake for 2 1/2 to 3 hours, until tender. During the last 1 1/2 hours baste with Maull’s Barbecue Sauce on both sides every 15 minutes. This makes very tender, saucy ribs.

 

Submitted By:

Barbara PavLovic

Fowler, MO

Shane’s Seasoned Barbecue Pork Spare Ribs

Total Time:

3 hours and 40 minutes

Prep:

5 minutes

Cook:

3 hours and 35 minutes

Yield:

1 rack of Pork Spare Ribs

Ingredients
  • 1  24 oz.  Maull’s Barbecue Sauce

  • 1 rack Pork Spare Ribs

  • 1 tbsp. Vegetable Oil

  • 1 tbsp. Seasoning Salt

  • 1 tbsp. Barbecue Seasoning

  • Cayenne Pepper: To Taste

 

Put ribs in a covered pan and rub with oil and mixed dry seasonings.  Let sit for 1 hour.  Grill indirectly for about 2 1/2 hours.  Baste with Maull’s Barbecue Sauce and cook uncovered for 5 minutes.  Remove and serve with additional Maull’s Barbecue Sauce to taste.

 

Submitted By:

Shane Carsrud

Carbondale, IL

Shirley’s Barbecue Pork Steak & Rice

Total Time:

45 minutes

Prep:

5 minutes

Cook:

40 minutes

Yield:

4-6 Pork Steaks

Ingredients
  • 6 Pork Steaks (fairly thick)
  • ½-3/4 cups Maull’s Barbecue Sauce bottle

  • ¼ tsp. Black Pepper

  • ¼ tsp. Salt

  • ½ btl. Ketchup

  • ¼ cup Sugar

  • Cooked Rice of your choice

 

Brown pork steaks for approximately 5 minutes on each side. Place pork steak in a large cooking pan and cover with water, bring to a boil, and reduce heat to simmer for about 30 minutes or until thesteaks are tender. Carefully remove bones from pork steak with tongs.  Drain water, leaving 2 inches in the pan and add salt and pepper. In a separate dish, mix Maull’s Barbecue Sauce, ketchup, and sugar and pour the mixture onto the pork steaks. Cook on low until the sauce is hot. Serve with a cooked rice of your choice.

 

Submitted By:

Shirley A. Bilyeu

Meredosia, IL

Maxine’s Barbecue Pork Steaks

Total Time:

45 minutes

Prep:

5 minutes

Cook:

30 minutes

Yield:

1 Pork Steak (per family member)

Ingredients
  • 1 Pork Steak (per family member)

  • 1 24oz. Maull’s Barbecue Sauce Bottle

  • Salt and Pepper

 

Preheat the oven to 350 degrees. Wash each pork steak in cool running water and place in a large baking pan with sides. Sprinkle each steak with salt and pepper. Bake until each steak is nicely browned, about 8-10 minutes per side. Drain the juices in the pan and apply Maull’s Barbecue Sauce, making sure to cover the top of each steak. Bake for 5 minutes. Turn the steaks over, cover the other side with Maull’s, and bake for another 5 minutes.

 

Submitted By:

Maxine Trantham

Ozark, MO

Teresa’s Crock-A-Maull-E-Q

Total Time:

5 hours and 15 minutes – 8 hours and 15 minutes

Prep:

5 minutes

Cook:

5 hours and 10 minutes – 8 hours and 10 minutes

Yield:

3 lbs Pork

 Ingredients
  • 3 lbs. Pork

  • ½ 24oz. Maull’s Barbecue Sauce

  • ½ 12oz. Ketchup

  • ¼ cup Vinegar

  • 1 cup Water

  • 1 tsp. Hickory Smoke Seasoning and Tenderizer

 

Season the pork with the hickory smoke seasoning and tenderizer.  Put the pork and 1 cup of water in a crock-pot, and let cook for 6 1/2 to 7 hours on low heat (or 4 hours on high heat) until tender. Set aside ¼ cup of the juices and pour out all remaining fluids. Combine these juices, Maull’s Barbecue Sauce, ketchup, and vinegar in a separate pan and bring to a boil. As the mixture boils, take this time to shred the meat in the crock-pot. Pour sauce mixture onto the meat in the crock-pot and let simmer for 1 hour before serving.

 

Submitted By:

Teresa Lynn Dodson

Mt. Vernon, IL

Oriental Ribs

Total Time:

4 hours and 15 minutes

Prep:

15 minutes

Cook:

4 hours

Yield:

2 lbs Pork

Ingredients
  • 5 lbs. Ribs

  • ¼ cup Vinegar

  • 1 24oz. Maull’s Barbecue Sauce bottle

  • 1 16oz. Salsa

  • 4 tbsp. Brown Sugar

 

Place ribs and vinegar in a large pan and boil. Prepare a mixture of Maull’s Barbecue Sauce, salsa, and brown sugar.  Remove ribs from pan and cover with 1/3 of the mixture. Grill ribs at a high heat for about one minute on each side. Lower the heat and brush on the remainder of the mixture. Turn the ribs occasionally and remove when tender.

 

Submitted By:

Pat Foust

Dundas, IL

Brent’s Whiskey Spare Ribs

Total Time:

2 hours and 30 minutes

Prep:

15 minutes

Cook:

2 hours and 30 minutes

Yield:

1 rack of Spare Ribs

 Ingredients
  • 1 rack Spare Ribs

  • ½ cup Whiskey

  • 1 tbsp. Cayenne Pepper

  • 1 cup Maull’s Barbecue Sauce

  • Meat Tenderizer

  • Garlic Powder

  • Hickory Smoke Salt 

 

Peel the membrane off of the bone (bottom) side of the ribs. Pour whiskey over the meaty side of the ribs, and sprinkle with tenderizer, garlic, and hickory smoke salt. Let ribs marinate in refrigerator for 30 minutes. Place ribs meat side down on a hot grill and cook until brown. Turn and baste with a mixture of Maull’s Barbecue Sauce and cayenne pepper. Once brown, turn ribs over and baste until ribs are done. Serve while hot.

 

Submitted By:

Brent McKinney

Louisville, KY

Maull’s Mess Free Ribs

Total Time:

1 hour and 30 minutes

Prep:

5 minutes

Cook:

1 hour and 30 minutes

Yield:

3–4lbs of Spare Ribs

 Ingredients
  • 3-4 lbs. Spare Ribs

  • ½ cup Seasoning Salt

  • Ground Pepper

  • 2 24oz. Maull’s Barbecue Sauce bottles

  • 1 large Cooking Bag

 

Preheat oven to 350 degrees and sprinkle ribs with seasoning salt and ground pepper.  Place ribs in a bag and pour Barbecue sauce into the bag, making sure to fully cover each spare rib. Tie the bag, cutting 3-4 slits in the top. Place the bag into oven cook for 1 hour. After cooking, remove the bag and dispose of any extra sauce. Put the ribs back into the oven and cook until browned.

 

Submitted By:

Gayla Pawlisa

Centralia, IL

Holiday Treat

 Ingredients
  • 1 24oz. Maull’s Barbecue Sauce bottle

  • 1 8oz. Jar of Eckert’s Currant Jelly

  • 2 lbs. Polish Sausage

 

Brown sausage after cutting it into bite size pieces. Mix Maull’s Barbecue Sauce and currant jelly in a Fondue. After heating add sausages.

 

Submitted By:

Joann Durham

Wenona, IL

Try this recipe with Eckert’s Jams & Jelly unnamed

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