Apple Glazed Bbq Ribs Food

APPLE-CHERRY-JALAPEñO RIBS

Steps:

• Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat (250 degrees F).
• Make the dry rub: Combine the brown sugar, paprika, garlic salt, onion salt, chili powder, cayenne, oregano, cumin and 3/4 teaspoon black pepper in a small bowl. Remove 2 tablespoons of the rub and set aside for the liquid seasoning.
• Prepare the ribs: Working with one rack at a time, slide a paring knife between the bone and the membrane, then pull off the membrane. Generously season the ribs all over with salt. Generously apply the dry rub on both sides.
• Place the ribs bone-side down on the cooler side of the grill over the drip pan. Cover the grill and cook until the meat is well browned, about 2 hours 15 minutes, adding more charcoal as needed. Transfer each rack to a large double layer of foil.
• Make the liquid seasoning: Combine the cherries, apple juice, jalapeño, brown sugar, honey and the reserved 2 tablespoons dry rub in a food processor and liquefy. Measure out 1 cup of the liquid seasoning and set it aside for the glaze. Brush the remaining liquid seasoning on the ribs and tightly wrap in the foil. Return to the cooler side of the grill, cover the grill and cook until the ribs are tender, about 1 more hour.
• Make the glaze: Combine the barbecue sauce with the reserved 1 cup liquid seasoning in a small bowl. Remove the ribs from the grill and unwrap. Brush the glaze on both sides. Return to the grill over direct heat. Cover the grill and cook, turning the ribs halfway through, until caramelized, about 10 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.

GLAZED BBQ RIBS

Steps:

• Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.

APPLE-GLAZED BARBECUED BABY BACK RIBS RECIPE

Steps:

• Preheat the oven to 250 degrees
• In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon, and white pepper
• Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey, and the remaining 1/4 cup of sugar
• Pull the membrane off the underside of each rib rack using a towel to grasp the corner
• On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours
• Pour the cider mixture over the ribs and turn to coat
• Tightly cover with foil and bake for 1 hour
• Light a grill
• Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes
• Let rest for 10 minutes, then cut between the bones and serve

PINEAPPLE GLAZED PORK RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours.
• To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.
• In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.

PORK RIBS WITH APPLE-MUSTARD GLAZE

Steps:

• Cut ribs into serving-size pieces; sprinkle with salt and pepper. Place ribs, meat side up, on a broiler pan. Broil 4-in. from the heat for 5-7 minutes or until browned., Place onion in a 5- or 6-qt. slow cooker; top with ribs. In a small bowl, combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with ribs.

APPLEBEE'S BABY BACK RIBS - COPYCAT

Steps:

• Place ribs in a large pot and fill pot with enough water to cover ribs.
• Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
• While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
• Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
• Place boiled ribs, meat side down, on a broiler pan.
• Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
• Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

APPLE-GLAZED BBQ RIBS

Steps:

• In a bowl, mix 1/4 cup of the sugar with the garlic powder, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple suace, honey and cider vinegar. Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix. Grill over indirect heat (ideally with applewood chips to smoke) for 3 1/2 hours. Mop with the cider mixture during the last hour of cooking, about every 15 minutes. Brush with the barbecue sauce during the last few minutes of cooking. Cut between the bones and serve with remaining BBQ sauce on the side.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.