Robert Irvine Babyback Ribs Recipe 465 Food

ROBERT RIBS

Steps:

• Prepare a smoker to high heat, 450 degrees F. To prepare the ribs, remove the silver skin from the back or under rib side. Mix the soy and Worcestershire sauces together. Then on a baking sheet or pan, mop on the basting liquid and sprinkle with the Rib Rub. After basting and seasoning, place the ribs on the rack of the smoker and cook for 1 hour. Mop or baste twice during cooking. Once the ribs have cooked for 1 hour, glaze with BBQ Sauce and finish for a final 10 minutes to allow the sauce to glaze the ribs. Serve and enjoy. Cook's Note: Ribs may require additional cooking time due to size and tenderness.
• With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed. Then bag until usage.
• In a bowl, whisk together the ketchup, sugar, vinegar, mustard, Worcestershire sauce, cayenne and salt in a saucepan over low heat. Cook for 5 to 6 minutes to blend flavors. Remove from the heat and hold until using.

BBQ RIBS

Steps:

• For the BBQ sauce: Mix the ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper in a bowl. Then transfer to a thick-bottomed saucepot over medium-low heat. Allow the sauce to warm, and mix over the heat for 10 to 15 minutes, stirring throughout the time. Then remove and cool until usage.
• For the spice rub: In a bowl, mix the salt, ground mustard, paprika, black pepper, cayenne pepper, white pepper, seafood seasoning and cumin together with a spoon. After mixing, keep dry and covered.
• To prep the ribs, remove the silver skin from the bottom side of the ribs. Then evenly rub each rack with 1/4 cup of the spice rub on top and bottom. Wrap each rack in plastic wrap and keep overnight in the refrigerator or cooler.
• To smoke the ribs, heat a smoker with pecan or other fruit wood, bringing the smoker or pit to 165 degrees F and maintaining temperature. Once the temperature is obtained, remove the plastic and place the ribs in the smoker for 4 hours, keeping for doneness at this point. The ribs should be cooked, but not falling off the bone.
• To glaze the ribs, remove them from the pit and glaze each rack with 1/2 cup of the BBQ sauce. Then return to the pit for 30 to 40 minutes. Again, remove and glaze with additional 1/2 cup sauce and finish for a final 20 minutes in the pit. After the second glaze and final cooking, remove the ribs from the pit. Allow to rest for 5 minutes, and then cut into single or double bone sections and serve.

BAKED BABY BACK RIBS

Steps:

• In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
• Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
• In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
• Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
• Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
• While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.

ROBERT IRVINE BABYBACK RIBS RECIPE - (4.6/5)

Steps:

• Preheat the oven to 225 degrees F. Mix together the soy sauce, Worcestershire sauce, garlic powder, dry mustard, onion powder, rib rub, salt, brown sugar, the ground peppers, seafood seasoning, cumin and ginger powder. To prepare the ribs, remove the silver skin from the back or under the rib side. Then rub the trimmed rib racks with the spice mixture. Place the racks onto a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours. Remove from the oven and allow to rest for 10 minutes. Place on a cookie sheet and coat with BBQ sauce. Roast, under the salamander on medium heat or in the oven set to broil, until the sauce is caramelized, 3 to 4 minutes. Remove the sauced ribs and allow to rest, 3 to 5 minutes. Then portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.

BRAISED BEEF SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
• Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
• For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
• To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.

BARBECUE RIBS

Steps:

• For the rib rub: Combine the salt, sugar, garlic powder, cumin, paprika, black pepper, cayenne and chile powder in a medium bowl and mix well.
• For the barbecue ribs: Heat a charcoal or gas grill.
• Rinse the ribs and dry them well with paper towels. Coat the ribs with the rib rub to form a paste and wrap them in plastic wrap. Punch about 20 holes in the plastic on both sides of the ribs.
• Warm the mesquite chips and cherry wood chips in a pot until smoking.
• Transfer the smoking chips to one of the roasting pans. Punch about 10 to 15 holes in a second roasting pan and set on top of the pan with the chips. Place the plastic-wrapped ribs into the pan. Cover with the third roasting pan.
• Place onto low heat and smoke until tender, keeping the smoking temperature around 175 degrees F, for 4 to 6 hours.
• Serve with your favorite barbecue sauce or enjoy the ribs on their own!

THE ULTIMATE BARBECUED RIBS

Steps:

• Special equipment: Kitchen twine
• Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
• Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat 2 tablespoons oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
• Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
• When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

RIB RUB

Steps:

• With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed. Then bag until usage.

QUICK BABY BACK RIBS

Steps:

• Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it.
• Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half.
• Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.

HICKORY-SMOKED BABY BACK RIBS

Steps:

• The Rainford Method
• For the ribs, stir together the sugar, salt, smoked paprika, chili powder, regular paprika, onion powder, black pepper and thyme. Set aside.
• With a small, sharp knife, release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of paper towel and peel the membrane off the rack. (If you leave the membrane on, the ribs will be chewy.)
• Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavor is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.
• Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 250 to 300°F (120 to 150°C) to grill the ribs. For gas grills, preheat the grill to low then turn off one side of the grill to achieve indirect heat. Place a drip tray on the cooler side of the grate and half fill the pan with warm water or the beer of your choice.
• Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke.
• Place the rib racks over indirect heat as far from the heat as possible, with the bone sides facing toward the heat. Close the lid and close the top vent on a charcoal grill about halfway. This will maintain a temperature between 250 and 300°F (120 and 150°C). Cook the ribs for 2 hours.
• Once the ribs are on, it's time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don't, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.
• The first batch of charcoal should be cooling down after 2 hours. Now is the time to use your chimney starter and get another batch of charcoal lit. Add the remaining wood chunks to the coals to get a little more smoke. If using a gas grill, wrap the remaining chips in foil and place directly on the hotter side of the grate. Close the lid and grill for another 2 hours. Make sure to come back every hour on the hour to check the temperature and to add more charcoal, if necessary. In the last hour of grilling, your ribs will start to show signs of cooking all the way through. When the meat pulls back from the bone, the ribs are almost ready. Baste the ribs with the barbecue sauce during the last 5 to 10 minutes of cooking. I like to tent my ribs before serving, so take them off the grill and let them rest, loosely covered with foil, for 10 minutes.