Apple Juice Bbq Ribs Food

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APPLE JUICE BBQ RIBS



Apple Juice BBQ Ribs image

On your next hot summer day, whip up some ribs with Martinelli's apple juice on the BBQ for all to enjoy.

Provided by Martinelli's

Categories     Savory Sensations

Yield Serves 4-6

Number Of Ingredients 11

2 quarts Martinelli's Cider or Apple Juice
4 pounds pork spareribs
1 3/4 cups balsamic vinegar
1 1/2 cups ketchup
2/3 cups brown sugar
2 garlic cloves, minced
5 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 1/2 tsp salt
1 tsp ground pepper
1/2 cup prepared horseradish

Steps:

  • Place ribs in a large stock pot, cover with apple juice and bring to a boil. Reduce heat. Simmer for 1 to 2 hours. Combine vinegar through to pepper in a medium saucepan and stir until smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Remove from heat. Stir in horseradish and 3 tablespoons of the apple juice from the stock pot. Brush underside of ribs with 1/3 of sauce. Place in pan facing up. Brush tops with 1/3 of sauce. Bake in a 350 degree F preheated oven for 25 to 35 minutes. Brush occasionally with sauce.

APPLE BBQ PORK RIBS



Apple BBQ Pork Ribs image

These ribs are loaded with flavor. Slow cooking with low heat is key. The ribs will be very tender and juicy, and the layered apple flavors make for a very fine eating experience. Prep time does not include an overnight stay in the refrigerator.

Provided by Pokey in San Antonio

Categories     Pork

Time 7h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

10 tablespoons black pepper
10 tablespoons paprika
5 tablespoons chili powder
5 tablespoons red peppers
5 tablespoons garlic powder
3 tablespoons celery salt
1 tablespoon dry mustard
32 ounces hunt's ketchup
8 ounces soy sauce
4 ounces Worcestershire sauce
1 tablespoon garlic powder
8 ounces apple cider vinegar
4 ounces apple juice
1/4 cup granny smith apple (grated)
1/4 cup onion (grated)
1 tablespoon white pepper (to taste)
8 ounces apple juice
5 -7 lbs pork ribs

Steps:

  • Mix rub ingredients and store in air tight container. Recommend making a triple batch so you'll have some for later.
  • Remove membrane from bone side of ribs. Rub ribs generously with rub, wrap in plastic wrap, and refrigerate over night.
  • Remove wrap from ribs and bring to room temperature. Re-season with rub.
  • Bring grill/smoker up to around 200 degrees F. Using indirect heat, smoke ribs for 5-7 hours. Turn and baste with mop every hour.
  • For the finishing sauce, combine all ingredients in a sauce pan and bring to a boil, reduce heat and simmer for one hour.
  • For the smoke, use apple wood chips soaked in water. Keep the temperature as close to 200 as possible.
  • Apply finishing sauce during the last hour--careful not to burn. Ribs are done when about 3/8 inch of bones are exposed and the rib bones come loose from the meat when twisted.
  • Remove from heat, re-season with rub mixture, and let sit for at least 30 min prior to cutting into 2-rib portions.

Nutrition Facts : Calories 1190.3, Fat 75, SaturatedFat 26.6, Cholesterol 260.7, Sodium 3201.9, Carbohydrate 58.2, Fiber 8.9, Sugar 36.8, Protein 75.6

SWEET AND STICKY APPLESAUCE BABY BACK RIBS



Sweet and Sticky Applesauce Baby Back Ribs image

This recipe is only for those who can appreciate a sticky rib! The applesauce is a sweet surprise that creates a thick sauce that's finger lickin' good.

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dry mustard
1 teaspoon kosher salt
4 pounds pork baby back ribs
1/2 cup apple juice, plus 1/4 cup
1 cup barbecue sauce
2/3 cup applesauce
1/2 teaspoon apple cider vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Steps:

  • Preheat the grill to medium.
  • Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl. Mix until well blended. Put each rib rack onto a large piece of heavy duty foil. Rub the seasoning mixture evenly onto both rib racks. Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet. Close the foil package, leaving room at the top for heat circulation. Grill the packets for 1 hour on medium heat.
  • Meanwhile, combine 1/4 cup apple juice, the barbeque sauce, applesauce, cider vinegar, cinnamon and ginger in small bowl until well blended.
  • Remove the ribs from the foil packet. Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized.
  • Remove the racks from the grill to a cutting board and cut into 2-rib sections. Arrange the ribs on a serving platter and serve. Enjoy!

PORK RIBS WITH APPLE BARBECUE SAUCE



Pork Ribs With Apple Barbecue Sauce image

We learned from a friend that boiling ribs in apple juice make them fall off the bone tender. It only makes sense to use the flavourful cooking liquid as a base for a quick and easy barbecue sauce.

Provided by Gourmand

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

3 -4 lbs pork ribs
1 liter apple juice (1 large can)
1/2 cup white vinegar
1/4 cup tomato paste
1 1/2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon rosemary, dried
1/2 teaspoon thyme, dried
1/2 teaspoon red pepper flakes
1 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Cut the ribs into manageable pieces. Place in a large stock pot. Pour apple juice over ribs, cover and simmer for 1 hour. Drain, reserving cooking liquid. Keep ribs warm.
  • Strain the liquid. Skim off as much fat as you can from the reserved liquid. Then reduce what remains to about 2 cups in volume.
  • Add the remaining ingredients, bring to a boil, reduce heat, and simmer until the consistency of a thick sauce. Stir often so it doesn't stick to the bottom of the pan. Taste and adjust seasonings.
  • Paint sauce on ribs and either run under your over broiler or cook on the barbecue for a few minutes per side to finish. Serve with your favourite potato salad and coleslaw.

Nutrition Facts : Calories 1277.9, Fat 86.6, SaturatedFat 31.4, Cholesterol 312.8, Sodium 651.9, Carbohydrate 38.7, Fiber 1.4, Sugar 32.2, Protein 80.6

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