BUFFALO BABY BACK RIBS
Rubbed in a spice and brown sugar mixture, these ribs get a welcome hit of heat from Frank's RedHot® Original Cayenne. Brush with hot sauce and butter before finishing under the broiler and garnish with crumbled blue cheese for the ultimate Buffalo-inspired finish.
Provided by Frank's RedHot
Categories Entrees
Yield 4
Number Of Ingredients 11
Steps:
- REMOVE membrane from ribs and set aside. In a medium bowl, combine chili powder, cumin, paprika, coriander, salt, pepper and brown sugar, mixing with a fork until well blended. Rub ribs all over with the dry rub mixture until evenly coated. Sprinkle with liquid smoke. Wrap seasoned ribs tightly with plastic wrap and refrigerate at least 2 hours, or overnight for more flavor. PREHEAT oven to 225°F. Remove ribs from plastic wrap. Wrap each rack of ribs tightly in aluminum foil and place in a shallow baking pan or dish. Bake 4 hours or until ribs are tender (when a paring knife can pierce the meat with little resistance). IN a large bowl, whisk together Frank's RedHot Sauce and butter until smooth. Set aside. PREHEAT broiler on high and place oven rack in middle position. Remove ribs from aluminum foil. Brush ribs all over with about half of the RedHot mixture and place bone side-up on rack on a foil-lined shallow baking pan. Broil 5 to 10 minutes or until sauce is slightly thickened and no longer shiny. Turn ribs and brush with some of the remaining RedHot mixture. Broil 5 to 10 minutes longer. Slice into individual ribs, brush with any remaining sauce or serve with sauce on the side. Sprinkle with crumbled blue cheese, if desired.
BUFFALO RIB SLIDERS RECIPE BY TASTY
Here's what you need: baby back ribs, Frank's Red Hot Buffalo Wing Sauce, butter, honey, Hawaiian-style rolls, large onion, blue cheese
Provided by Tasty
Categories Appetizers
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 275ºF (135°C).
- Rub ribs with a little olive oil and sprinkle generously with salt on both sides.
- Wrap ribs in aluminum foil and cook in the oven for 2½ -3 hours, until tender.
- While ribs are cooking, make the sauce. Place Frank's Red Hot Buffalo Wing Sauce, butter, and honey in a small pot over medium heat. Bring to a simmer, whisking regularly. Let simmer until slightly reduced, 5-7 minutes. Remove from heat and set aside.
- After cooking, unwrap ribs and let cool for a few minutes. Flip ribs over so the bones are showing. Carefully pull out each bone. Brush both sides of the now-boneless rack with the buffalo butter sauce. Slice rack in half.
- Raise oven temperature to 400ºF (205°C). Place ribs in oven and cook for 10-15 minutes, until the ribs are caramelized. Remove from oven.
- Keeping the Hawaiian rolls attached to each other, slice rolls in half so that the top comes off in one sheet. Place bottom sheet of buns on a sheet tray.
- Place the rib-rack halves onto the bun. Drizzle with more Frank's Red Hot Buffalo Wing Sauce. Top with caramelized onions, blue cheese, and the top sheet of buns.
- Move tray to oven and bake for 5 minutes, until cheese has melted. Remove from oven, slice, and serve!
- Enjoy!
Nutrition Facts : Calories 235 calories, Carbohydrate 10 grams, Fat 17 grams, Fiber 0 grams, Protein 9 grams, Sugar 8 grams
BUFFALO BLUE BABY BACK RIBS
These ribs step away from the usual sweet bbq'd version, and have a place in the heart of those who love buffalo wings. Serve the ribs with celery sticks & a chunky, creamy blue cheese or roquefort dressing for dipping. GO AHEAD - Dunk each rib into the dressing and follow with a bite of celery! YUM!
Provided by Black Radish
Categories Pork
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all rub ingredients in a bowl.
- Rub with spice mixture liberally all over ribs and let sit at least 10 - 15 minutes.
- Preheat the oven to 300°F to cook the ribs. Tightly wrap each rack in 2 layers of tinfoil, with the seam of the foil facing up in the oven. Bake for 2 to 2 1/2 hours or until the rib meat has pulled back from the cut end of the bones by about 1/2 inch. They should be very tender.
- Remove the ribs form the foil and cut into individual riblets.
- Combine Franks Hot sauce & melted butter in a large bowl.
- Toss each riblet with hot sauce/butter mixture.
- Garnish blue cheese dressing with blue cheese crumbles, and serve ribs with celery sticks.
Nutrition Facts : Calories 653.3, Fat 62.3, SaturatedFat 17, Cholesterol 47, Sodium 2269.9, Carbohydrate 21.2, Fiber 4.2, Sugar 11.5, Protein 9.1
BUFFALO RIBS
Make and share this Buffalo Ribs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h45m
Yield 20 ribs
Number Of Ingredients 18
Steps:
- Make the rub: To a small bowl, add the salt, lemon pepper, garlic powder, mustard, and cayenne; mix with your fingers, breaking up any lumps.
- The ribs: place a rack of ribs, meat side down, on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it.
- The best place to start is on one of the middle bones.
- Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with the other rack.
- Sprinkle the rub over both sides of the ribs, rubbing in onto the meat.
- Squeeze the lemon juice over the ribs on both sides, patting it onto the meat with a fork.
- Drizzle a tablespoon or two of hot sauce over the ribs, patting it onto the meat with a fork.
- Cover the ribs with plastic wrap; refrigerate them while you make the sauces and set up the grill.
- Butter sauce: melt the butter in a small saucepan over med-high heat.
- Stir in ½ cup hot sauce; bring to a boil.
- Remove from the heat; set aside.
- Gorgonzola Cheese Dip: put the cheese in a mixing bowl (nonreactive); mash to a paste with a fork.
- Gradually stir in the mayonnaise, sour cream, lemon juice, and scallion whites.
- Season with salt and pepper to taste (cheese is quite salty, so be careful).
- Transfer dip to serving bowl; sprinkle with scallion greens; chill until ready to serve.
- Set up grill for indirect grilling and preheat to medium; place a large drip pan in the center of grill under grill grate.
- For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
- When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat.
- Cover the grill and cook the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 1 ¼ to 1 ½ hours in all.
- When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
- Lightly brush the ribs with some of the butter sauce (rewarm it if needed) two or three times after they have cooked for 45 minutes (a basting brush works better than a mop for this sauce).
- Transfer the racks of ribs to a cutting board; let the ribs rest for a few minutes, then cut the racks into individual ribs and place in a large bowl or arrange on a platter.
- Reheat the remaining butter sauce until it is boiling; pour sauce over the ribs and toss to mix.
- Serve the ribs with Gorgonzola Cheese Dip and the celery.
- **To cook on a smoker, set up and light smoker according to manufacturer's directions; preheat it to low; place ribs in the smoker bone side down and smoke until cooked through 4-5 hours, lightly basting the ribs with butter sauce during the last 30 minutes; you will need to replenish the wood after the first and second hour of smoking, and to replenish the coals every hour.
Nutrition Facts : Calories 352.8, Fat 30.6, SaturatedFat 12.7, Cholesterol 92.9, Sodium 593.4, Carbohydrate 3.2, Fiber 0.5, Sugar 0.8, Protein 16.1
BUFFALO RIBS | TRAEGER GRILLS
Baby back pork rib with a karate kick on the side. These little devils sure will warm you up on a nice cold winter day. Your favorite Blue Cheese dressing will be needed as a buffer. Enjoy the burn.
Provided by Traeger Kitchen
Categories Pork
Number Of Ingredients 16
Steps:
- If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
- Lay the ribs flat, meat-side down, in a 9 x 13 inch glass baking dish.
- For the Brine: In a large mixing bowl, combine 1 quart water, celery, lemon (squeeze the lemon quarters but toss the rind into the brine as well), onion, kosher salt, brown sugar, celery salt, Worcestershire sauce, peppercorns and garlic powder.
- Whisk until the salt and sugar crystals dissolve. Pour over the ribs. Cover and refrigerate for 6 to 8 hours, or up to overnight, turning once or twice.
- Drain the ribs, knocking any solids off the meat, and dry thoroughly with paper towels. Discard the brine. Slather both sides of each rack of ribs with mustard.
- When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes.
- Put the ribs directly on the grill grate and smoke the ribs, meat-side up, for 2 hours.
- Season generously on both sides with Traeger Pork & Poultry Rub. Tear off a large sheet of heavy-duty foil, approximately 24 x 18 inches, and lay the racks of ribs on top of each other, meat-side up. Pull up the sides of the foil and add the beer. Fold the edges of the foil so the meat is tightly enclosed.
- Increase Traeger temperature to 300°F. Put the foiled ribs directly on the grill grate and continue to cook for 1-1/2 to 2 hours.
- Carefully open the package, (hot steam will escape), and check the ribs. They should be quite tender when you insert a skewer or knife between the middle bones. If not, refold the foil and continue to cook until they are tender.
- In the meantime, make the sauce. Melt the butter in a small saucepan (you can do this on the grill). Whisk in the hot sauce.
- Remove the ribs from the foil and let rest for 3 to 5 minutes.
- Cut into individual ribs and arrange on a large platter or in a shallow bowl. Pour the sauce over the ribs and using tongs, turn the ribs to coat.
- Serve right away with the blue cheese dressing on the side. Enjoy!
More about "buffalo baby back ribs food"
SPICY AND STICKY BABY BACK RIBS RECIPE - DONALD LINK
From foodandwine.com
5/5 Total Time 4 hrsAuthor Donald Link
- In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.
- Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any liquid on the baking sheets.
- Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes. Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.
- Preheat the broiler and position a rack 10 inches from the heat. Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.
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