CUMIN SCENTED OVEN-BAKED RIBS WITH SWEET AND TANGY BBQ SAUCE
Provided by Kelsey Nixon
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the ribs: Preheat the oven to 275 degrees F.
- Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
- In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
- Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
- For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
- Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.
GUINNESS RIBS WITH SWEET MOLASSES BBQ SAUCE.
These are by far the best ribs I've ever had. They are so tender that the meat literally falls off the bone. The Bone Dust seasoning (see Recipe #50639),is an easy-to-make mixture of herbs and spices. This is from the "Hot Sticky and On Fire " recipe book by Ted Reader. It calls for 4 cans of Guinness, but two are for the chef!!!
Provided by Just Call Me Martha
Categories Pork
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- With a sharp knife, score the underside of the rib racks in a diamond pattern.
- Sprinkle 1/2 Tbsp Bone Dust on each of the 4 racks of ribs.
- On the bottom of a dutch oven or roasting pan, place sliced onions and garlic.
- Then lay ribs on top, meat side down.
- Pour 2 cans of Guinness over top of ribs and cover tightly with foil.
- Place in 325 degree oven.
- Braise ribs until tender, about 2 1/2 hours.
- Remove ribs and set aside.
- Pour Guinness mixture into large saucepan.
- Bring mixture to a boil and boil until liquid is reduced by half.
- Stir in barbecue sauce and molasses.
- Bring to boil again, stirring constantly.
- Remove from heat.
- In blender or food processor, puree sauce mixture until smooth.
- Grill ribs over medium high heat for 6- 8 minutes per side, basting with sauce.
- Serve ribs in sections of 3 ribs each, along with remaining sauce.
Nutrition Facts : Calories 389.2, Fat 2.3, SaturatedFat 0.4, Sodium 1050.2, Carbohydrate 64.9, Fiber 2.1, Sugar 29.9, Protein 4.4
GUINNESS BBQ SAUCE
Provided by Andrew Schloss
Categories Sauce Beer Fourth of July Father's Day Backyard BBQ Summer Family Reunion Party House & Garden
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Boil the Guinness in a saucepan with the star anise (if using) over high heat until reduced by half. Add the remaining ingredients and simmer for 5 minutes, or until thick. Cool and remove the star anise. Store in a tightly closed container in the refrigerator for up to 1 week.
GUINNESS SOAKED BBQ BABY BACK RIBS
Make and share this Guinness Soaked BBQ Baby Back Ribs recipe from Food.com.
Provided by Danbert
Categories Pork
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In the blender:
- Onion, garlic (tons), Guinness, honey, brown sugar,molasses, mixed peppercorn, coriander seed, fennel seed, kosher salt, chili flakes, fresh squeezed OJ and zest. I think that is it. Reserve some for glaze.
- Soak the ribs in the snoose overnight. Smoke approx 2.5 hr in applewood with the BBQ on low (about 120 degrees).
- Remove from heat and let rest for about 20 minutes before slicing into individual ribs.
- Meanwhile, reduce snoose with molasses more guiness, maybe a bit more orange zest (to taste) and a touch more honey.
- Crank the heat up on the bbq, slather ribs and cook till brown and beautiful.
Nutrition Facts : Calories 884.8, Fat 0.7, SaturatedFat 0.1, Sodium 99.5, Carbohydrate 163.8, Fiber 1.8, Sugar 112, Protein 5.1
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