Rachael Rays Baby Back Ribs With Jammy Glaze Food

RACHAEL RAY'S BABY BACK RIBS WITH JAMMY GLAZE

Rachael Ray's Baby Back Ribs With Jammy Glaze image

This is from Rachael Ray's Everyday with Rachael Ray. I had some extra jam from my blackberry bushes left and wanted to use it up. I made mine on the grill while she did hers in the oven. I like to boil my baby backs for around 1/2 hours then place them on the grill and brush the sauce on them. This sauce is sweet with a kick (the chili powder).

Provided by mary winecoff

Categories Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 racks of baby-back pork ribs
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (10 ounce) jar seedless blackberry jam
1/4 cup ketchup
1 tablespoon steak sauce
1 tablespoon red wine vinegar
2 tablespoons hot sauce (to taste)

Steps:

Place ribs in extra large pot.
Cover with water and boil for 30 minutes.
Remove from pot and pat dry.
Stir together chili powder, salt and pepper and rub the mixture all over the ribs.
Place on grill over medium to medium low heat, meaty side up, and cook 10 to 15 minutes.
While ribs are on the grill, in a small saucepan, combine the jam, ketchup, steak sauce and vinegar.
Cook over medium heat, stirring often, until the glaze comes to a boil, about 5 minutes.
Remove from heat and stir in the hot sauce.
Brush glaze on the ribs and cook for 10 to 15 minutes longer until ribs are well done and glazed.
Slice into individual ribs.

Nutrition Facts : Calories 226, Fat 0.8, SaturatedFat 0.1, Sodium 995.6, Carbohydrate 55.2, Fiber 2.2, Sugar 38.4, Protein 1

SOUTHERN COMFORT GLAZED BABY BACK RIBS

Southern Comfort Glazed Baby Back Ribs image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 teaspoons light brown sugar
1 teaspoon espresso powder or instant coffee
1 teaspoon mustard powder
1 teaspoon paprika
1/2 teaspoon cayenne
2 racks baby back pork ribs, membrane removed, cut into 3 to 4 rib pieces
Salt and pepper
1/2 cup apple juice
1 cup tomato sauce
1/2 cup chicken stock
3 shots (4 1/2 ounces) Southern Comfort
2 tablespoons light brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce, such as Frank's RedHot
2 large cloves garlic, finely chopped
1/2 onion
Oil, for drizzling
Coarsely ground pepper

Steps:

For the ribs: Preheat the oven to 325 degrees F.
In a small mixing bowl, add the light brown sugar, espresso powder, mustard powder, paprika and cayenne.
Sprinkle the ribs with salt and pepper, then generously rub with the spice blend. Place on a foil-lined baking sheet, add the apple juice and cover with foil. Place in the oven and cook until tender, about 1 hour 45 minutes.
For the BBQ Sauce: Meanwhile, combine the tomato sauce, chicken stock, Southern Comfort, brown sugar, vinegar, Worcestershire, hot sauce, garlic, onion, a drizzle of oil and some ground pepper in a small saucepan. Bring to a simmer and cook at a low bubble for 15 to 20 minutes. Remove and discard the onion and garlic.
Carefully remove the baking sheet from the oven and pour off the liquid. Place under the broiler and cook until lightly golden brown in color, about 3 minutes. Brush the ribs with 1 to 2 cups of the BBQ Sauce, and broil again, about 3 minutes more.

RIB RUB BY RACHAEL RAY

Rib Rub by Rachael Ray image

If you are like me, you are always looking for new rubs and marinades for meat. This is a recipe from Everyday with Rachael Ray, August 2008. Try it out with Low and Slow Oven Baked ribs (#303245). This is enough marinade for 2 pounds of baby back ribs which they say will feed 4. Cooking time is actually marinating time.

Provided by januarybride

Categories Beginner Cook

Time 8h10m

Yield 1 marinade, 4 serving(s)

Number Of Ingredients 7

Ingredients

3 minced garlic cloves
3 tablespoons dark brown sugar
1 lime, juice and zest of (both the juice and the grated peel)
1 teaspoon Dijon mustard
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper

Steps:

Combine all ingredients in a small bowl.
Rub the mixture into both sides of the ribs.
Place in casserole dish, cover and refrigerate 8 hours to overnight to marinate.

Nutrition Facts : Calories 47.5, Fat 0.2, Sodium 600.9, Carbohydrate 11.9, Fiber 0.2, Sugar 10.2, Protein 0.3

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Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees . Line 2 baking sheets with foil and arrange the rib racks, meaty side up.
Stir together the chili powder, salt and pepper and rub the mixture all over the ribs. Cover the ribs snugly with foil and bake on the upper shelf of the oven for 30 minutes, then move the ribs to the lower shelf and bake for 30 minutes more. Remove the foil and bake the ribs until fork-tender, 15 to 20 minutes more.
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Preheat the broiler. Pour off any melted fat from the baking sheets to prevent flare-ups. Brush the glaze on the ribs and broil 6 to 8 inches from the heat source until crisp, about 2 minutes. Slice the racks into individual ribs.

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