Molasses Glazed Baby Back Ribs Food

MOLASSES-GLAZED BABY BACK RIBS

Steps:

• Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. , In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned, turning and basting occasionally.

MAPLE- AND MOLASSES-GLAZED BABY BACK RIBS

Steps:

• Step 1: Make the rub: In a small bowl, combine the maple sugar, salt, paprika, black pepper, and mustard, onion, and garlic powders and mix well with your fingers. Alternatively, use a favorite pre-mixed rub, like Best of Barbecue All-Purpose Rub. ShareTweetPin151 Shares Step 2: Make the glaze: In a small saucepan over medium heat, combine the maple syrup, molasses, ketchup, butter, Worcestershire sauce, mustard, and vinegar. Bring to a boil, stirring occasionally, and cook until glaze is thick and syrupy, 5 to 8 minutes. Keep warm. ShareTweetPin151 Shares Step 3: Meanwhile, if your butcher has not already done so, remove the thin papery membrane from the backs of the rib racks. (See tip #4 here for instructions.) ShareTweetPin151 Shares Step 4: Season the rib racks with the rub, using about 1-1/2 tablespoons per side and rubbing the mixture into the meat with your fingertips. Put the apple cider in a spray bottle. ShareTweetPin151 Shares Step 5: Set up your grill for indirect grilling and preheat to medium, about 325 degrees. When ready to cook, brush and oil the grill grate. Arrange the ribs, bone side down, on the grate. Alternatively, stand the racks upright in a rib rack. Add a handful of smoking chips to the coals. Cover the grill and cook the ribs for 45 minutes. Spray the ribs with the apple cider. (The cider keeps the ribs moist and adds an extra layer of flavor.) Add the remaining wood chips to the coals. Recover the grill and continue to cook the ribs for 45 minutes more, or as needed, spraying twice more with the apple cider. ShareTweetPin151 Shares Step 6: When the ribs are nicely browned, tender enough to pull apart with your fingers, and the meat has shrunk back from the ends of the bones by about 1/2 inch, brush the ribs on both sides with the glaze. Move the ribs (or the rib rack) directly over the fire. Grill the ribs until the glaze is caramelized, 2 to 3 minutes per side. Transfer the ribs to a cutting board and re-glaze. Cut the racks in half or into individual bones before serving. Serve any remaining glaze on the side. ShareTweetPin151 Shares

GUINNESS SOAKED BBQ BABY BACK RIBS

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.

BOURBON-BBQ GLAZED BABY BACK RIBS

Steps:

• Combine all the ingredients for the dry rub in a small bowl and mix together well.
• Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
• Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
• Place the wrapped ribs in the fridge to marinate for 2 hours.
• Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
• Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
• Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
• Cut the ribs into individual pieces and serve with extra sauce.

MOLASSES-GLAZED COCKTAIL RIBS

Steps:

• Place the vinegar, molasses, maple syrup, mustard, and harissa in a large bowl; mix to combine. Add ribs and let marinate for 1 hour, covered, in the refrigerator.
• Preheat oven to 375 degrees. Transfer ribs from marinade to 2 rimmed baking sheets or other ovenproof pan with 1-inch-high sides, reserving marinade. Season ribs with salt and pepper; transfer to oven. Cook ribs for 30 minutes, basting twice with reserved marinade. Discard any remaining marinade and continue cooking until ribs are glazed and cooked through, about 15 minutes more. Serve warm.

BEST BABY BACK RIBS IN TOWN

Steps:

• Make one recipe of Rib Sauce (above) and set aside.
• Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling.
• MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately.
• ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes.
• Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid.
• ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs).
• Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain.
• **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole.
• Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them.
• Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs.
• MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours.
• If frozen, thaw before baking.
• Place UNCOVERED ribs in preheated 350 degree oven.
• Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is "melt-in-your-mouth" tender.
• If you have any remaining sauce, serve it with the ribs, along with plenty of napkins.
• These are finger-licking good and messy to eat-- but is there any other way to eat ribs?.
• *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside.
• Mix remaining dry ingredients together.
• Place in saucepan.
• Mix remaining wet ingredients together.
• Pour half of wet ingredients into dry ingredients, stirring to mix well.
• Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
• While mixture is gently boiling, pour in slurry while stirring.
• Return mixture to a slow boil and cook until sauce thickens a little.
• Sauce should be thick enough to cling to ribs, yet pourable.
• Cool sauce and store in air-tight glass or plastic container.
• Refrigerated it keeps indefinitely.

MOLASSES-PEANUT BUTTER GLAZED RIBS

Steps:

• Prepare grill for indirect medium-low heat. Grill ribs, covered, over indirect medium-low heat for 1 hour, turning occasionally., In a saucepan coated with cooking spray, saute onion and garlic over medium heat until tender. , In a bowl, combine the cornstarch, syrup, water, soy sauce, molasses, vinegar, ginger and red pepper flakes until blended. Stir into onion mixture. Bring to a boil; cook for 2-3 minutes or until thickened. Add peanut butter; cook for 2 minutes or until peanut butter is melted, stirring constantly. Set aside., Add 10 briquettes to coals. Grill 20-30 minutes longer or until meat is tender, basting ribs with sauce several times.

BOURBON-GLAZED BABY BACK RIBS

Steps:

• Whisk the honey, bourbon, hoisin, mustard, plum sauce, molasses, soy sauce, Worcestershire, chile paste, salt, and pepper in a small bowl.
• Preheat the oven to 350°F. Place a long sheet of heavyduty foil on each of 2 large rimmed baking sheets. Sprinkle the rib racks on all sides with salt and pepper. Place one rib rack on each foil sheet. Fold up the sides of each foil sheet around the rib rack to form a boat-like shape.
• Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove the ribs from the foil packets. Transfer to a roasting pan; pour any juices from the foil over and cool.
• Prepare a grill to medium heat. Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
• DO AHEAD
• The GLAZE can be made 1 day ahead. Cover and refrigerate.
• The RIBS can be made 1 day ahead (through step 3). Cover with plastic wrap; refrigerate.

MAPLE GLAZED RIBS

Steps:

• Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
• In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
• Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
• Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

BOURBON-GLAZED BABY BACK RIBS

Steps:

• Whisk first 11 ingredients in small bowl.
• Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
• Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
• Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
• Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
• *An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.