STICKY PEPPER-GLAZED RIBS
Provided by Trisha Yearwood
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the ribs: Preheat the oven to 350 degrees F.
- Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours.
- For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
- Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce.
- Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.
APRICOT AND MUSTARD GLAZED BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the rub: Preheat the oven to 350 degrees F.
- In a small bowl, mix together the chili powder, paprika, cumin and 1 tablespoon salt.
- Lay 2 half-racks of ribs flat in a 9-by-13-inch glass baking dish. Repeat with the remaining 2 half-racks. Using your hands, coat each rack with the spice rub. Set aside.
- For the sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and 2 teaspoons salt and cook until translucent and lightly browned, 5 to 7 minutes. Add the garlic and chiles and cook for 2 minutes. Add the apple cider vinegar, and cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes. Add the mustard and preserves. Stir to combine. Bring to a boil, reduce to a simmer and cook to allow the flavors to marry, about 3 minutes. Turn off the heat and carefully pour half the sauce over the ribs. Pour 1/2 cup of the chicken stock into the bottom of each dish. Cover the baking dishes with foil and place into the oven on the middle rack. Bake until the meat is tender, about 1 1/2 hours.
- Meanwhile, cook the remaining sauce over medium-high heat until reduced by half, about 20 minutes.
- Heat a grill pan or a gas or charcoal grill over medium-high heat.
- Using a pastry brush, glaze the baked ribs with the reduced sauce. Place the ribs meat-side down onto the hot grill and cook until slightly charred, 3 to 5 minutes. Turn the ribs over and cook for an additional 5 minutes. Flip one final time, allowing the ribs to cook until perfectly charred, 3 to 5 minutes more. Remove from the grill and rest for 10 minutes before cutting.
- Serve alongside a bowl of any remaining sauce.
APRICOT-GLAZED PORK RIBS
A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.
Provided by whstlwnd
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 9h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
- Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g
APRICOT GLAZED RIBS
These ribs, baked with a ginger, cinnamon and red pepper rub, deliver a sweet heat when glazed with apricot preserves. Serve with coleslaw and fries.
Provided by McCormick
Categories Entrees,
Yield 5
Number Of Ingredients 8
Steps:
- Arrange oven rack in upper third position. Preheat oven to 350°F. Mix brown sugar and spices in small bowl; reserve 2 tablespoons spice mixture. Rub remaining spice mixture on ribs; coat well. Place ribs in single layer on foil-lined roasting pan. Cover with foil.
- Bake 1 1/2 hours or until meat starts to pull away from bones.
- Meanwhile, mix preserves and reserved spice mixture. Brush ribs with preserves mixture.
- Broil ribs 2 to 3 minutes or until browned.
Nutrition Facts : Calories 582 Calories
APRICOT-GLAZED BEEF RIBS
You know that guy who thinks he's king of the grill on your block? Invite him over for your Apricot-Glazed Beef Ribs. (You'll look good in your new crown!)
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix all ingredients except ribs until blended. Pour 2/3 cup preserves mixture over ribs in shallow dish; turn to evenly coat ribs. Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Drain ribs; discard marinade. Grill ribs 10 min. on each side or until done, brushing occasionally with remaining preserves mixture.
Nutrition Facts : Calories 570, Fat 42 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 120 mg, Sodium 290 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 10 g, Protein 33 g
MAPLE GLAZED RIBS
Steps:
- Preheat oven to 350 degrees F.
- Place ribs in a roasting pan and sprinkle with salt. Bake for approximately 25 minutes. After the ribs are golden brown, remove from the oven and baste with pure maple syrup.
- Lower the oven temperature to 250 degrees F. Tightly wrap the ribs with a foil tent, making sure not to put any holes in the foil in order to maintain moisture and flavor. Return to the oven for approximately 10 hours. When you open the foil to check the ribs (carefully avoiding the steam), you should be able to place a fork into the meat and it should immediately break off the bone. If there is any resistance or hardness, continue cooking in the oven for up to 2 hours longer.
- After cooking is complete, coat with another layer of maple syrup. If not serving immediately, wrap in plastic to keep moist until ready to use. To serve, cut each rack in half.
- This method of slow cooking Maple Glazed Ribs assures the most tender, moist and delicious maple-flavored ribs!
APRICOT-MUSTARD GLAZE
Provided by Food Network
Categories condiment
Time 5m
Yield about 3 tablespoons
Number Of Ingredients 4
Steps:
- Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
- Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.
BRAISED ORANGE-GINGER SHORT RIBS WITH DRIED APRICOTS
Categories Beef Citrus Fruit Ginger Braise Super Bowl Orange Apricot Beef Rib Winter Poker/Game Night Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F. Using vegetable peeler, remove four 4x1-inch strips from rind of 1 orange. Grate peel from 2 more oranges. Cut 4 oranges in half; squeeze out 1 1/4 cups juice. Whisk grated orange peel, orange juice, hoisin sauce, tomato paste, and garlic in large bowl to blend. Stir in ginger.
- Sprinkle ribs with salt and pepper. Place in heavy large ovenproof pot. Pour orange-ginger mixture over ribs. Stir in orange strips and apricots. Cover and bake 2 hours. Stir rib mixture; reduce oven temperature to 250°F. Continue cooking ribs, covered, until meat is very tender, about 1 hour longer. (Can be made 1 day ahead. Cool. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off solidified fat, then rewarm ribs over medium heat before serving.) Using slotted spoon, transfer ribs and apricots to large platter. Spoon off any fat from sauce in pot. Pour sauce over ribs. Sprinkle with parsley and serve.
GLAZED BBQ RIBS
Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
More about "apricot glazed beef ribs food"
APRICOT GLAZED BABY BACK RIBS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
5/5 (2)Total Time 3 hrs 15 minsCategory EntreesCalories 1290 per serving
- The night before you plan to cook the ribs, Line 1-2 baking sheets with foil and set a rack over each. To make the rub, mix the garlic powder, thyme, paprika, sugar, salt, cayenne, black pepper, and mustard.
- Rub the ribs with oil, then coat the dry rub. Place the ribs on the baking sheets, and place in the refrigerate for a few hours or overnight.
- When the ribs are almost finished cooking, make the glaze. In a blender, combine jam, pepper flakes, salt, Dijon, and vinegar. Process until smooth.
APRICOT GLAZED RIBS - HONEST COOKING
From honestcooking.com
Cuisine AmericanCategory MainAuthor ThatskinnychickcanbakeTotal Time 3 hrs 15 mins
- The night before you plan to cook the ribs, Line 1-2 baking sheets with foil and set a rack over each. To make the rub, mix the garlic powder, thyme, paprika, sugar, salt, cayenne, black pepper, and mustard.
- Rub the ribs with oil, then coat the dry rub. Place the ribs on the baking sheets, and place in the refrigerate for a few hours or overnight.
- When the ribs are almost finished cooking, make the glaze. In a blender, combine jam, pepper flakes, salt, Dijon, and vinegar. Process until smooth.
BEST APRICOT BBQ STICKY RIBS RECIPE | FOOD NETWORK CANADA
From foodnetwork.ca
5/5 (3)Category Bbq,BBQ Brawl,Beef,Grilling,SummerServings 6Total Time 1 hr 30 mins
APRICOT GINGER BEER GLAZED RIBS - SIMPLY SO GOOD
From simplysogood.com
SPICY APRICOT-GLAZED BARBECUE PORK RIBS - ANG SARAP
From angsarap.net
25 BEST RIB RECIPES FOR SUMMER COOKOUTS - YAHOO NEWS
From news.yahoo.com
RECIPE FOR APRICOT AND MUSTARD GLAZED BABY BACK RIBS
From underspicycrab.com
APRICOT SRIRACHA-GLAZED BABY BACK RIBS - ALMANAC.COM
From almanac.com
CROCKPOT APRICOT RIBS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
SMOKY AND SPICY APRICOT-GLAZED BARBECUE RIBS RECIPE - SERIOUS EATS
From seriouseats.com
APRICOT GLAZED RIBS | HOMESICK TEXAN
From homesicktexan.com
SMOKY AND SPICY APRICOT-GLAZED BARBECUE RIBS RECIPE
From meatwave.com
APRICOT-GLAZED RIBS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
APRICOT-GLAZED SPARE RIBS RECIPE - RECIPES.NET
From recipes.net
APRICOT-GLAZED BEEF RIBS - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love