SPICE-RUBBED BABY BACK RIBS WITH DARK & STORMY BARBECUE SAUCE
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Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Make the rub: Combine all the rub ingredients in a small bowl and whisk to mix. ShareTweetPin21 Shares Step 2: Prepare 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 remaining racks. Please note: Sometimes, baby back ribs are sold with the membrane already peeled off. ShareTweetPin21 Shares Step 3: Sprinkle the rub over both sides of the ribs. Gently pat the seasonings onto the meat, but do not rub vigorously. You will need about 1 tablespoon of rub for each side. You can smoke the ribs right away, but they'll be even better if you let them cure overnight. ShareTweetPin21 Shares Step 4: Set up your smoker following the manufacturers' instructions. Preheat to 250 degrees. Place the ribs rounded side up (bone-side down) in the smoker. Smoke the ribs until browned, very tender, and the meat has shrunk back from the ends of the rib bones by 1/4 inch. Depending on the size of the ribs, this will take 3.5 to 4.5 hours. ShareTweetPin21 Shares Step 5: Optional: Set up a grill for direct grilling and preheat to high. Brush and oil the grill grate. Brush the ribs on both sides with half the Dark & Stormy Barbecue Sauce and direct grill to sizzle the sauce into meat, about 2 minutes per side. Serve the slabs of ribs with the remaining sauce on the side. ShareTweetPin21 Shares
DARK N STORMY RIBS
This was found in Food & Wine sometime in 2008. They are so good!
Provided by Barbara Mitchell
Categories Ribs
Time 4h15m
Number Of Ingredients 9
Steps:
- 1. I USE LESS SALT AND REDUCED SODIUM SOY SAUCE
- 2. in a small bowl mix the salt, pepper, crushed red pepper and sugar. on a large rimmed baking sheet rub the seasoned salt all over the ribs and let stand for 2 hours.
- 3. preheat oven to 300 degrees. in a large roasting pan mix the ginger beer, rum, brown sugar and soy sauce. add the ribs and cover tightly with foil. braise the ribs in the oven for 1 1/2 hours until tender. the the ribs halfway through cooking.
- 4. light a grill or preheat the broiler. transfer the ribs to a cutting board-reserve the cooking liquid. cut the racks into individual ribs. grill over moderate heat or broil, turning them until lightly charred on all sides, about 3 minutes. dip ribs in reserved liquid, transfer to a platter and serve.
DARK & STORMY RIBS
A Dark & Stormy - ginger beer and Black Seal rum - is my favorite cocktail. This recipe was featured in Food & Wine, from the Presidio Social Club in San Francisco.
Provided by Pinay0618
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix the salt with the black pepper, crushed red pepper and granulated sugar.
- On a large rimmed baking sheet, rub the seasoned salt all over the ribs and let stand for 2 hours.
- Preheat the oven to 300°.
- In a large roasting pan, mix the ginger beer with the rum, brown sugar and soy sauce.
- Add the ribs and cover the pan tightly with foil.
- Braise the ribs in the oven for 1 1/2 hours, or until tender; turn the ribs halfway through cooking.
- Light a grill or preheat the broiler.
- Transfer the ribs to a cutting board; reserve the cooking liquid.
- Cut the racks into individual ribs.
- Grill the ribs over moderately high heat or broil them, turning, until lightly charred on all sides, about 3 minutes.
- Dip the ribs in the reserved cooking liquid, transfer to a platter and serve.
Nutrition Facts : Calories 176.3, Sodium 5058.6, Carbohydrate 22.8, Fiber 0.2, Sugar 22, Protein 0.7
DARK 'N' STORMY MOCKTAIL
Strongly brewed black tea anchors this nonalcoholic take on a classic Dark 'n' Stormy, lending its rich tannins to the final drink. When choosing a black tea, look to Darjeeling, English or Irish breakfast, or Assam. (For something without caffeine, reach for buckwheat tea and increase the brew time to 20 minutes.) The spices in the salted lime cordial are easily shifted to your pantry and preferences. If you don't have ground ginger, totally fine. If you want to add cardamom, go for it. The point is to infuse the cordial with a warmth that complements the ginger beer's sharp spice. Please don't, however, skip the salt. The hit of salinity enhances the cordial's flavors. Leftover cordial - sweet, spiced and deeply sour, can be mixed on its own with sparkling water or tonic or, if you're looking to incorporate it into an alcoholic drink, into a gimlet.
Provided by Rebekah Peppler
Categories non-alcoholic drinks
Yield 1 serving
Number Of Ingredients 14
Steps:
- Make the cordial: In a medium bowl, combine the lime zest, sugar, salt, cinnamon, ginger, pepper and cloves. Use your fingers to rub the zest and spices into the sugar until the sugar is green and very fragrant. Slowly pour in the lime juice, whisking to combine and dissolve the sugar completely. Cover and refrigerate for at least 12 hours, up to 24. Strain through a fine-mesh sieve; pressing on the solids. (You should have about 1½ cups cordial.) Discard the solids, and keep the cordial in the refrigerator in an airtight container for up to 1 week.
- Make the chilled black tea: In a tea kettle or small saucepan over high heat, bring 2 cups of water to a boil. Remove from the heat, add the tea. Allow to steep for 10 minutes, then remove the tea bags or, if using loose-leaf tea, strain through a fine-mesh sieve and set aside to cool completely, then refrigerate. Keep it chilled in the refrigerator, tightly covered in an airtight container, for up to 5 days.
- Make the cocktail: Fill a highball glass with ice. Add the tea and cordial. Top with ginger beer, stir gently to combine and finish with a lime wedge.
DARK 'N' STORMY
The dark 'n' stormy has become a cult highball due to a felicitous combination of its no-fault simplicity and the balance of its headstrong ingredients, each of which is perfectly suited to the common goal: reviving the flagging, heat-pummeled constitution. It is simply dark rum - very dark rum - with ginger beer and some fresh lime. The rich spirit is shaken awake by the buoyant piquancy of the ginger beer, while the lime slashes through the sweetness of both. The drink has its roots in Bermuda, and emigrated up the Atlantic seaboard with the sailing set. Gosling's rum has a rather sniffy and debatable lock on the recipe, having in fact trademarked its version, even going to the point of threatening with the specter of litigation anyone who might suggest concocting one with another rum. Gosling's is a delicious rum, and being the dark rum from Bermuda, it is unquestionably synonymous with the dark 'n' stormy. But, any number of dark rums are interchangeably lovely in this drink, including Coruba, Zaya, Cruzan's Blackstrap and the Lemon Hart 151 from Guyana.
Provided by Toby Cecchini
Categories brunch, easy, cocktails
Number Of Ingredients 4
Steps:
- Build the drink in a highball glass filled with ice, adjusting for sweetness and tartness. Depending on when you stop the fermentation of the ginger beer, it may be fully dry or still retain enough sweetness that additional simple syrup is unnecessary. Garnish with a wedge of lime. Serves 1.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 11 grams
DARK & STORMY COCKTAIL
Combine dark rum, ginger ale and citrus to make a classic dark & stormy. Once you've mastered the cocktail favourite, try our three twists...
Provided by Alice Lascelles
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Put all the ingredients in a Collins or Highball glass over lots of ice, stir gently and garnish with a wedge of lime. 3 TWISTSOrange muleBring a sunburst of citrus to the brooding dark & stormy by making it with two dashes of orange bitters instead. Angostura orange bitters will give the drink more spicy, marmalade notes, while Bitter Truth orange bitters taste much more of freshly-peeled orange zest. Then make the drink as normal and garnish with a lime wedge. Minty muleTake inspiration from the mojito and mix up a dark & stormy twist with 50ml dark rum, 25ml lime juice, bitters and ginger beer served over crushed ice, garnished with a wedge of lime and a fragrant sprig of mint (for best results, give the mint a clap between your palms before tucking it into the drink as this will help to release the aromatic oils). Then add two straws and enjoy. Mexican muleTequila really loves ginger and lime and all three come together beautifully in this Mexican twist on the mule. Just make the drink as normal but instead of rum, use a nice lightly-aged reposado tequila like Ocho or Olmeca Altos - it will give the drink a whole new layer of interest.
Nutrition Facts : Calories 195 calories, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar
More about "dark n stormy ribs food"
HONEY-GLAZED BABY BACK RIBS WITH WHISKEY MARINADE
From foodandwine.com
Category Dinner
- Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
- In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.
- Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
- Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.
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