Glazed Country Ribs Food

GLAZED COUNTRY PORK RIBS

Steps:

• Place ribs on a rack in a foil-line shallow roasting pan; sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake, uncovered, at 400° for 30 minutes. Turn ribs. Reduce temperature to 350°; bake 30 minutes longer., Meanwhile, in a saucepan, combine the orange juice, lemon juice, brown sugar, garlic powder, lemon zest, ginger, cloves, bay leaf and remaining salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf., Remove ribs from rack; drain drippings. Return ribs to pan; brush with sauce. Bake, uncovered, for 45-60 minutes or until tender, turning and basting often.

HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER

Steps:

• Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
• Preheat the oven to 500 degrees F.
• Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
• In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
• Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

GRILLED COUNTRY STYLE RIBS

Steps:

• Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
• Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
• Preheat grill for medium-low heat and lightly oil the grate.
• Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.

ORANGE GLAZED COUNTRY PORK RIBS

Steps:

• Spray a 3 or 4 quart slow cooker with cooking spray; place ribs, onions and garlic in cooker.
• Cover; cook on low setting for 8 to 9 hours.
• About 10 minutes before serving, remove ribs from slow cooker; place on serving platter and cover to keep warm.
• In 2 cup microwave safe measuring cup, combine all sauce ingredients; mix well.
• Stir in 3/4 cup juices from slow cooker; discard remaining juices.
• Microwave sauce on high for 2 to 2 1/2 minutes or until mixture boils and thickens, stirring once halfway through cooking.
• Pour sauce over ribs. To make them a bit sticky, I do it one of two ways depending on time. You can either drain all the grease from the crock pot and add the ribs and the sauce back to it, then cook on high uncovered for about another hour or if pressed for time, you can transfer the sauce covered ribs to a shallow baking pan and caramelize under the broiler, basting frequently.
• (I can personally think of all sorts of things I might try adding to this, but until I have tried them out, I will wait to post them lol. Let me know how it turns out!).

GLAZED COUNTRY RIBS

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/2 cup for basting. Pour remaining marinade into a large resealable plastic bag. Add the ribs; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill ribs, covered, over indirect medium heat for 10 minutes on each side. Baste with some of the reserved marinade. Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally.

COUNTRY-STYLE RIBS WITH PEACH ROSEMARY GLAZE

Steps:

• Brush the ribs with the oil. In small bowl, combine rosemary, salt and pepper. Season ribs all over with the rosemary mixture. Let stand for 30 minutes.
• Prepare medium-hot fire in grill. Place ribs on grill over indirect heat (not directly over heat) and close lid. Grill for 35 to 45 minutes, or until ribs are tender. Occasionally baste ribs on all sides with warmed preserves during last 15 minutes of grilling. Remove from grill and let rest 3 minutes.

COUNTRY RIB DELIGHT

Steps:

• Place ribs in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease a baking dish.
• In a bowl, mix the applesauce, syrup, lemon juice, ketchup, paprika, cinnamon, garlic powder, salt, and pepper.
• Place ribs in the prepared baking dish, and brush with 1/2 the sauce. Bake uncovered, basting frequently with remaining sauce, for 1 1/2 hours, until done.

ORANGE-CHIPOTLE GLAZED COUNTRY-STYLE RIBS

Steps:

• Heat grill to medium-high heat.
• Grill ribs 6 min. on each side. Meanwhile, blend remaining ingredients in blender until smooth.
• Reserve 3/4 cup sauce; brush ribs with some of the remaining sauce. Grill 20 to 25 min. or until done, turning occasionally and brushing with remaining sauce. Remove from grill. Let stand 5 min. Meanwhile, bring reserved sauce to boil; simmer on medium-low heat 5 min., stirring frequently.
• Cut ribs into bite-size pieces; place in large bowl. Add sauce; toss to coat.

BRAZE AND GLAZE COUNTRY STYLE RIBS AND SAUCE

Steps:

• Make brine by dissolving 1/4 cup of sugar and salt in quart of cold water.
• Rinse ribs off and place in a zip top bag with brine.
• Let stand at room temperature for 30-45 minutes.
• Preheat oven to 250 degrees.
• Heat straight sided, oven proof, sautee pan over a medium/medium high heat.
• Remove ribs from brine, discard brine.
• Rinse ribs with cold water, pat dry, coat with olive oil, season with salt and pepper.
• Sear both sides of rack, pour gingerale over ribs, sprinkle with sugar and cover tightly with heavy duty foil (don't touch meat!) Place in oven and braise for 2 hrs, remove from oven flip over, season/sugar, re-cover and braise for an additional 2 hrs.
• Remove from oven, raise oven temp to 400 degrees F.
• place ribs on a foil covered sheet pan.
• Cover ribs with pan foil.
• Bring pan liquid up to a full boil, reduce to about 1/3rd it's original volume, lower heat to simmer and add remaining ingredients.
• Adjust taste to suit (may be too sweet for some!) Whisk until well combined.
• Brush a coat of sauce on the ribs and bake in hot oven until glaze is browned and thick.
• Re-coat with sauce and repeat as desired.
• Allow to sit before cutting.