BOURBON-BBQ GLAZED BABY BACK RIBS
Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h25m
Yield 4
Number Of Ingredients 23
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.
Nutrition Facts : Calories 436.9 calories, Carbohydrate 30.9 g, Cholesterol 87.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 8.2 g, Sodium 2018.9 mg, Sugar 25.2 g
BOURBON-GLAZED BABY BACK RIBS
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Provided by Kenny Callaghan
Categories Bourbon Mustard Bake Super Bowl Pork Rib Grill/Barbecue Honey Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
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.
BABY BACK RIBS WITH SOFRITO GLAZE
Steps:
- To make annatto oil: Place the annatto seeds in a dry pan and toast over medium heat. Keep shaking the pan and tossing the seeds until their aroma is released, 1 to 2 minutes. Stir in the vegetable oil and set aside. When cool, strain to remove seeds. Heat the annatto and olive oils in a large skillet. Add the onion, chile, garlic, red peppers, recao and cilantro. Saute over medium heat until vegetables soften, about 5 minutes. Stir in the tomato paste and continue cooking for 2 more minutes. Add the tomatoes and cook two more minutes. Allow to cool, then transfer mixture to a food processor or blender and puree. Pour marinade into a large bowl and stir in vinegar. Add remaining marinade ingredients. Place the ribs in the marinade and allow to sit for at least 1 hour, or overnight. Preheat oven to 350 degrees. Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting). Add 1/4inch water to the pan, cover and bake for one hour. Uncover and bake for another hour, basting with the reserved marinade every 15 minutes.
PAPRIKA GLAZED BABY BACK RIBS
This was posted in response to a request - from Gourmet magazine January 1996! Time doesn't include overnight marinating.
Provided by CountryLady
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Divide ribs between two large heavy sealable plastic bags.
- In a bowl stir together remaining ingredients and pepper to taste and pour over ribs.
- Seal bags, pressing out excess air.
- Marinate ribs in the refrigerator, turning bags occasionally, overnight.
- Preheat oven to 375°F.
- Transfer ribs and marinade to a roasting pan large enough to hold ribs in one layer and roast ribs, turning occasionally, until marinade is reduced to about 1 cup, about 45- 60 minutes.
- Use marinade for dipping.
- Ribs may be made 2 days ahead, cooled, covered with plastic wrap & refrigerated. Then allow ribs to return to room temperature and reheat in a preheated 375F oven until hot - about 12 minutes.
BROWN SUGAR AND BOURBON RIBS
Provided by Ted Reader
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For basting sauce:
- Whisk all ingredients in medium bowl to blend.
- For ribs:
- Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
- Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.
SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS
Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.
Provided by Scott David Hibbard
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 300 degree F (150 degrees C).
- Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
- Preheat an outdoor grill for high heat.
- Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
Nutrition Facts : Calories 1028.8 calories, Carbohydrate 52.8 g, Cholesterol 234.2 mg, Fat 68 g, Fiber 2 g, Protein 50.2 g, SaturatedFat 23.3 g, Sodium 1719.5 mg, Sugar 46.4 g
GLAZED BBQ RIBS
Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.
Nutrition Facts :
PEACH SMOKED BOURBON INFUSED BABY BACK RIBS
Make and share this Peach Smoked Bourbon Infused Baby Back Ribs recipe from Food.com.
Provided by Timothy H.
Categories Pork
Time 15h50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First thing is pre-heating the smoker. When using the pellet smokers I like to smoke the 1st hour @ 170 - 180 degrees. At the lower temps the pellets burn cooler and produce more smoke. This will put more smoke into the meat. That said, in this case I'm cooking on my Yoder Wichita stick burner. I will build an efficient fire with 1 1/2 chimney of lump and 2 sticks of peach wood. I like to slowly bring the pit up to 230 degrees.
- We will be using a modified version of the 3-2-1 method slightly modified. We will smoke for 2.5 hours un-foiled, 1.5 hours foiled with my bourbon sauce then we will smoke for 1-1.5 hours un-foiled and sauce the ribs at the end.
- Using a butter knife and paper towel. Remove the membrane on the back of the ribs. this is very important. Paper towel allows you to grip the membrane for removal.
- Mix 1/2 cup yellow mustard with 2 tbsp honey. Coat ribs front and back with this honey mustard mix. Shake on a light amount of garlic powder. Apply generous amounts of John Henry's Bourbon Rub. Don't over do it. Sprinkle on a liberal amount of brown sugar. Don't be shy with the brown sugar. Rub it in real good.(Bring to a simmer over medium heat then cool.)
- Smoke ribs for 2.5 hours @ 230 - 235 degrees. Mist ribs with Cherry Dr. Pepper once after 1.5 hours. After 2.5 hours, remove ribs and place on thick foil. in a cup mix 1/2 cup cherry Dr. Pepper and 2 shots of Jim Beam Red Stag Bourbon.
- Pour entire bourbon mix over ribs meat side down. Wrap foil around ribs tightly. Perform the foiling steps to each rack of ribs and place them back into smoker meat side down. Cook another 1.5 hours then remove the ribs from the tin foil and place them back in the smoker meat side up. At this point the ribs will be infused with the bourbon sauce.
- Smoke @ 230 - 235 degrees for another 1 - 1.5 hours. Keep an eye on them. Using tongues grab the ribs from one end and grabbing in towards the middle. As you lift the ribs they should bend and the neat should appear to tear but should not fall off the bone. You should be able to slight twist a bone without the bone twisting loose.
Nutrition Facts : Calories 304.9, Fat 0.4, Sodium 1063.9, Carbohydrate 76.7, Fiber 0.8, Sugar 63.2, Protein 0.1
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