Baby Back Ribs With Cranberry Bbq Sauce Food

FOOLPROOF RIBS WITH BARBECUE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

BLUEBERRY-CHERRY BBQ BABY BACK RIBS

Steps:

• For the ribs: Position an oven rack in the center and preheat the oven to 325 degrees F. Peel the thin membrane off of the back side of the ribs and discard.
• In a small bowl, combine the brown sugar, coriander, paprika, mustard, 1 tablespoon salt and 1/2 teaspoon black pepper. Sprinkle evenly all over both sides of the ribs. Wrap each rack of ribs in a separate piece of aluminum foil and place on a baking sheet. Bake for 1 1/2 hours.
• For the blueberry-cherry BBQ sauce: Meanwhile, add the olive oil to a medium saucepan and place over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the coriander and cinnamon and cook, stirring, until fragrant, about 1 minute more. Add the cherries, blueberries, chicken broth, cider vinegar, brown sugar, chipotle chile and adobo sauce. Season with salt and pepper. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer, mashing the cherries and blueberries with a potato masher halfway through to release their juices, until the fruit is softened and the mixture is saucelike, about 15 minutes.
• Let the sauce cool briefly. Then transfer to a blender and blend until smooth (see Cook's Note). Return to the saucepan and stir in the Dijon. The sauce should nicely coat the back of a spoon. If the sauce is too thin, bring it back to a simmer and continue to reduce until the correct consistency. Reserve 1 cup in a bowl for glazing. Set aside the remainder in the saucepan and cover to keep warm.
• Once the ribs have baked 1 1/2 hours, carefully place each rack on its own baking sheet. Unwrap the ribs from the foil, keeping the foil on the baking sheet as a liner of sorts. Brush the ribs with the reserved 1 cup BBQ sauce and bake until nicely browned and tender when pierced with the tip of a sharp knife, basting once more with sauce halfway through, about 30 minutes.
• Preheat the broiler. Brush another layer of sauce on each rack of ribs and place one of the racks under the broiler until the sauce is caramelized and lightly charred, 3 to 4 minutes (be sure to watch as all broilers vary!). Repeat with the second rack of ribs.
• Transfer the reserved sauce from the saucepan to small bowls. Slice into individual ribs and serve with the sauce for dipping.

BABY BACK RIBS WITH TROPICAL BBQ SAUCE

Steps:

• For the Tropical Rub:
• Whisk all ingredients together.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 200 to 225 degrees F using charcoal and indirect heat.
• Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend.
• In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.

BABY BACK RIBS

Steps:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

BABY BACK RIBS WITH CAROLINA BASTE

Steps:

• Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don't have racks, that's fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
• Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
• Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.

PRIZE WINNING BABY BACK RIBS

Steps:

• Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
• Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
• Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
• Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

BABY BACK RIBS WITH CRANBERRY BBQ SAUCE

Steps:

• Divide ribs into sections. Rub with garlic salt. Bake in 400 oven for 40 or 45 minutes until done. In a 2 quart saucepan, heat berries, sugar and orange juice until sugar is dissolved and berries have popped. Add BBQ sauce. Stir until well blended. Dunk cooked ribs into sauce. Serve warm.