SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE
The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.
Provided by Steven Raichlen
Categories dinner, barbecues, finger foods, meat, main course
Time 2h30m
Yield 2 racks (2 to 4 servings)
Number Of Ingredients 20
Steps:
- Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
- Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
- Set up your charcoal grill for indirect grilling and heat to 300 degrees.
- Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
- After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
- While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
- Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
- Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
- Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.
SPICY BABY BACK RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 12h15m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- To prepare the marinade, add the pop, barbecue sauce, brown sugar, chipotles, mustard, vinegar and garlic to a medium saucepan. Bring to a gentle boil and cook until reduced and thick, about 20 minutes. Allow to cool completely. Divide into 2 containers and refrigerate one container for later.
- Brush the remaining container of the marinade all over the ribs on both sides. Wrap each strip of ribs individually in foil and refrigerate for 8 hours to marinate.
- When you're ready to cook the ribs, preheat the oven to 275 degrees F.
- Place the ribs, still covered in foil, onto baking sheets and cook for 2 hours. Increase the temperature to 300 degrees F. Open the foil packages and use the other container of marinade to brush another generous layer all over the ribs. Return the ribs to the oven with their foil packages still open and continue cooking for another 30 to 40 minutes, brushing on another layer of marinade as they cook.
- Remove the ribs when they're fork-tender (keep cooking until they are). Slice and serve!
SPICE-RUBBED RIBS
For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. -Cheryl Ewing, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.
Nutrition Facts : Calories 792 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1864mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 51g protein.
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
GRILLED BABY BACK RIBS WITH CHIPOTLE BARBECUE SAUCE
Well-seasoned baby back ribs, grilled to perfection, and brushed with a tangy, sweet, and spicy chipotle barbecue sauce. They are finger-licking delicious and a real summer hit!
Provided by Denise Browning
Categories Main Course
Time 1h40m
Number Of Ingredients 10
Steps:
- Place the pork ribs on a large cutting board and remove the membrane that covers the bones. To do this, slip a dull knife under the membrane, and then with the aid of a paper towel grasp membrane with fingertips, and strip it away from the bones.
- Transfer ribs to a large baking sheet, pat dry, and set aside. In a small bowl, stir together the seasoned salt, pepper, 1 tsp chipotle, cumin, and sugar. Rub mixture on both sides of the ribs with your fingers.
- Cover with aluminum foil and let sit for about 1 hour at room temp. Meanwhile, mix barbecue sauce, 1/2 tsp chipotle powder, garlic powder, and lime juice in a small saucepan over medium heat. Stir in and let simmer for 4-5 minutes.
- Prepare charcoal grill for indirect cooking. To do this, bank charcoal into a slope against one side of the grill. Oil the grill grate. Place the ribs to cook, covered, on the part of the grate opposite the bank of coals, so that they will cook slowly over a longer amount of time.
- To maximize moisture, place a small disposable aluminum pan filled with hot water on the bottom of the grill beneath the ribs. If space allows, you can set another small pan filled with hot water on the grate directly above the coals.
- Position the top vent holes of the lid of the grill so that they overlie the ribs, and leave them open at least half-way. This will enhance the smoky flavor. Also open the bottom vents to about half-way initially.
- After 40 minutes from the start of cooking, check ribs. If they appear to be browning/cooking too fast, cut back on the heat by narrowing down the bottom vent holes.
- Keep checking every 20 minutes until ribs have cooked for about 75-85 minutes total. Brush on the sauce for the last 30 minutes of cooking. Remove when done/tender. Brush on more sauce and serve with oregano on top. Enjoy!
Nutrition Facts : Calories 550 kcal, Carbohydrate 40 g, Protein 34 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 118 mg, Sodium 1972 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
SPICE RUBBED GRILLED AMERICAN BISON SHORT RIBS WITH ORANGE HONEY CHIPOTLE BBQ SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Combine the ancho, paprika, cumin, cinnamon, 2 tablespoons salt and 1 teaspoon pepper in small bowl. Sprinkle both sides of the ribs with salt and pepper, and then rub the spice mix onto the top of the ribs. Put on a baking sheet lined with aluminum or parchment. Let the ribs sit at room temperature for 30 minutes.
- Heat a charcoal or gas grill to high for direct grilling. Brush the ribs on both sides with oil and grill, spice-side down, until golden brown and slightly charred, about 4 minutes. Flip and grill another 4 minutes. Brush with some of the Orange Honey Chipotle BBQ Sauce during the last minute of grilling. Remove to a platter and brush with more of the sauce.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the orange juice and zest and cook until slightly reduced.
- Add the ketchup, honey, vinegar, chipotle puree, soy sauce, ancho powder and salt, and bring to a simmer, stirring occasionally and simmer until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature.
CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
Categories Beer Coffee Bake Backyard BBQ Pork Rib Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
- Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
- Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
- Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
CHILI RUBBED BABY BACK RIBS W/ DARK ROAST COFFEE BARBECUE SAUCE
Make and share this Chili Rubbed Baby Back Ribs W/ Dark Roast Coffee Barbecue Sauce recipe from Food.com.
Provided by Wildcatter
Categories Low Protein
Time 2h
Yield 3-4 ribs (lbs)
Number Of Ingredients 13
Steps:
- For the rub:.
- Whisk rub ingredients together in small bowl.
- Rub spice mixture all over ribs.
- Gently boil beer in medium saucepan until reduced to about 1 cup.
- Place ribs in roasting pan or thick foil for grill. Pour beer around ribs. Cover ribs with foil and set aside.
- Preheat oven to 400F or preheat gas grill to approximately 350-400°F
- Once heated, roast ribs for about 1.5 hours. If using outdoor gas grill try adding some alder or cherry wood chips (if not for anything other than a neighbor jealousy-inducing aroma).
- For the BBQ sauce:.
- Combine ingredients in medium saucepan and simmer for 10 minutes, stirring occasionally.
- Brush ribs with sauce. Grill ribs over medium heat, about 5 minutes per side. Save some sauce for slathering and dipping.
- Serve with polenta.
Nutrition Facts : Calories 248.4, Fat 4.1, SaturatedFat 0.6, Sodium 2446.4, Carbohydrate 43.7, Fiber 4.4, Sugar 22.1, Protein 4.5
SWEET-AND-SMOKY BABY BACK RIBS WITH BOURBON BARBECUE SAUCE
Provided by Steve Raichlen
Categories Beer Bourbon Pork Marinate Backyard BBQ Pork Rib Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
- Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
- Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. Remove upper rack from barbecue. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
- Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
- Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
- After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
- When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
- Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.
GRILLED BABY BACK RIBS WITH MUSTARD BOURBON SAUCE
I adapted this recipe that I got from Bon Appetit many years ago. These can be done on the grill -- or -- for the faster version, just put the frozen ribs in your crockpot, pour the sauce over on top and cook them on low for the day. Which ever cooking method you choose, these ribs are excellent
Provided by Abby Girl
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Sauce: Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes.
- Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick, stirring occasionally, about 1 hour.
- Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
- Spice Rub: Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight. (you may not want to use all the spice mixture).
- Preheat oven to 300. Cook the ribs in the oven for 1-1/2 hours. Remove from oven
- Prepare barbecue.
- Brush ribs with sauce and continue cooking until cooked; 20 - 30 minutes.
Nutrition Facts : Calories 2138.2, Fat 163.1, SaturatedFat 59.7, Cholesterol 551.1, Sodium 1962.8, Carbohydrate 35.5, Fiber 3.5, Sugar 26.4, Protein 112.9
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- Place the ribs on a rimmed baking sheet. Remove the papery membrane on the concave side of the ribs (pry it up at the end of the bones with the tip of the meat thermometer, then pull it off with a paper towel).
- Combine the chili powder, brown sugar, salt, pepper, and celery seeds in a small bowl and mix with your fingers to make a rub. Sprinkle most of the rub on the ribs, coating both sides, reserving 1 1/2 teaspoons for serving.
- Place the apple cider in a spray bottle (if using). Make the Chipotle Bourbon Barbecue Sauce and set aside.
- Smoke the ribs for 1 hour. Spray on both sides with apple juice (if using), turning the ribs with tongs.
- Continue smoking the ribs, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch.
- Brush each rack with more barbecue sauce and smoke for an additional 15 minutes, or until the sauce sets.
- Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.
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