BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE
Provided by Giada De Laurentiis
Time 4h20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the ribs: Preheat the oven to 300 degrees F.
- In a small bowl, mix together the sugar, salt and paprika. Place the ribs on 2 sheets of aluminum foil large enough to wrap around them and seal. Rub the ribs evenly on all sides with the sugar mixture. Bring the foil up and around the ribs and crimp closed. Place on a rimmed baking sheet. Bake until tender but not falling apart, about 3 1/2 hours. Allow to cool slightly, about 30 minutes.
- For the sauce: Heat a medium saucepan over medium heat. Add the oil, onion, garlic and ginger to the pan and cook, stirring often with a wooden spoon, until the onions are soft and fragrant, about 4 minutes. Add the peaches and stir to coat with the flavors. Add the vinegar, sugar, salt and Calabrian chili and stir to combine. Bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Add any dripping that may have accumulated on the baking sheet from the pork. Simmer until the peaches are very soft, about 30 minutes. Using an immersion blender, puree the sauce until it is as smooth or as chunky as you like.
- Preheat the broiler to high heat. Spoon one-quarter of the sauce all over the ribs. Broil for 4 minutes. Remove and repeat the process another 2 times, until the sauce is thick, sticky and golden brown. Serve with more sauce on the side if desired.
SPICY BEEF BACK RIBS
Steps:
- 1.Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic and pepper flakes; cook and stir 4 to 5 minutes or until onion is tender. Add chili sauce, water and lemon juice; bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Season with salt. Reserve 1/2 cup sauce for basting. 2.Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary. 3.Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat. Cover tightly with aluminum foil; place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack. Baste ribs with reserved sauce; grill, covered, 10 to 15 minutes, turning and basting once. Cooks' Notes: Add 3 to 4 additional briquets to each side of fire grate every 30 minutes or as necessary to maintain proper heat during grilling.
SWEET-AND-SPICY BABY BACK RIBS
Provided by Food Network Kitchen
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place the ribs bone-side down in a large roasting pan, then add the beer. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.
- Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the chile powder and cook 1 minute. Stir in the chile sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes. Remove the ribs from the oven; increase the temperature to 400 degrees F. Uncover the pan; carefully pour out the cooking liquid. Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes. Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss. Photograph by Anna Williams
SWEET & SPICY BABY BACK RIBS
Grill in a foil packet to ensure these Sweet & Spicy Baby Back Ribs live up to their name. You'll love the added sweet taste of these spicy baby back ribs.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Mix seasonings; rub onto both sides of ribs. Place half the ribs in single layer on large sheet of heavy-duty foil. Bring up sides of foil; double fold top and one end. Add 1/4 cup apple juice through open end of packet. Double fold remaining end to seal packet, leaving room for heat to circulate inside. Repeat to make second packet.
- Grill packets 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
- Return ribs to grill; brush with 1/2 cup barbecue sauce. Grill 15 min., turning and brushing occasionally with remaining sauce.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 570 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 20 g, Protein 27 g
THE BEST BABY BACK RIBS
I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
Nutrition Facts : Calories 647 calories, Fat 41g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 2345mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.
GRILLED BABY BACK RIBS WITH SPICY PEANUT SHAKE
Marinating, it's said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you're about to put over the coals. There's only one problem with this comforting culinary scenario: It's mostly not true. These ribs are grilled naked, save for some salt and pepper. Afterward, they are cut into individual ribs and tossed with hoisin sauce, soy sauce, orange juice and ginger and sprinkled with a spicy peanut shake. You get the ease of last-minute preparation and brighter, clearer, more direct flavors and you can show off a bit for your guest as you mix and toss at the last minute.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, lunch, main course
Time 50m
Yield 6 appetizer servings, 3 to 4 entree servings
Number Of Ingredients 11
Steps:
- Make the shake: Combine the peanuts, sesame oil and chile powder in a small bowl and mix well, then put in a sauté pan over medium-low heat and toast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes. Remove from heat. When the mixture has cooled to room temperature, stir in the scallions and set aside.
- Meanwhile, build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium low (you can hold your hand 5 inches above the coals for about 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium low.)
- Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
- While the ribs are grilling, prepare all the remaining ingredients but keep in separate containers.
- Take the racks of ribs off the grill, cut them into individual ribs, and put them in a large bowl. Add the hoisin, soy, orange juice and ginger one after another and toss with spirit. Lay the ribs out on a platter, sprinkle with the spicy peanut shake and serve.
Nutrition Facts : @context http, Calories 926, UnsaturatedFat 41 grams, Carbohydrate 13 grams, Fat 67 grams, Fiber 3 grams, Protein 71 grams, SaturatedFat 21 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams
SPICY PORK BABY BACK RIBS
This is my own marinade...the type or brand of hot sauce will have to be your own choice. I like to use the slow roasting method for these and uncover the ribs the last half hour of cooking. Marinating time not included.
Provided by PetsRus
Categories Pork
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients for the marinade.
- Brush the ribs with the marinade, be generous but reserve about half a cup or so.
- Wrap the ribs in pieces of foil, brushed or sprayed with oil.
- Put in the fridge and leave overnight.
- When ready to cook preheat oven to 300°F.
- Put the packets on a tray lined with foil and bake for two hours, then open up the packets and brush with the rest of the sauce, bake for another half hour, if you want finish them under the grill.
Nutrition Facts : Calories 1236.7, Fat 88.7, SaturatedFat 36.3, Cholesterol 326.4, Sodium 2763.7, Carbohydrate 31.4, Fiber 0.5, Sugar 28.5, Protein 81.8
SPICY BABY BACK RIBS
Steps:
- Combine the paprika, anchos or chile powder, cumin and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
- Preheat the oven to 350 degrees.
- Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes.
- Meanwhile, make the honey glaze by combining the garlic, jalapenos, cumin, Tabasco, lime juice and salt in a food processor or blender and puree. Pour into a small saucepan and stir in the honey. Cook over low heat, stirring constantly and being careful not to burn, 20 minutes.
- Turn the oven heat up to 450 degrees or heat the grill.
- If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot.
SPICY BABY BACK RIBS
This recipe, adapted from A-Frame, chef Roy Choi's restaurant in Culver City, Calif., is part of a menu inspired by Hawaiian cuisine. Choi encourages diners to eat with their hands, so toss etiquette out the door and connect with these spicy ribs with reckless abandon.
Provided by The New York Times
Categories dinner, main course
Time 3h
Yield 2 servings
Number Of Ingredients 23
Steps:
- Juice the orange and lemon; reserve the rinds. In a large pot, combine the juices and rinds with the remaining braising liquid ingredients and 8 cups water. Bring to a simmer over high heat, then turn heat to low and simmer, covered, 1 hour. Strain, reserving the liquid and discarding the solids.
- Place the ribs in a large pot, cutting them up, if necessary, to fit. Pour the braising liquid over, bring to a simmer over high heat, then turn heat to low and simmer, covered, until the ribs are tender, but not falling off the bone, 45 minutes to 1 hour. Remove ribs from braising liquid and discard liquid. Cool ribs for about 1 hour. Slice into individual ribs and refrigerate, uncovered, until cold, at least 2 hours.
- Meanwhile, make the sauce: in a bowl, whisk the hoisin, oyster and black bean and sambal chile sauces with the rice wine vinegar and orange juice.
- In a large heavy pot, heat enough peanut oil for deep-frying, to 350 degrees. Fry the ribs in batches until golden-brown, 3 to 5 minutes. Drain on paper towels. Toss the ribs with the sauce in the bowl until completely coated. Serve garnished with sesame seeds and sliced scallions.
SWEET & SPICY ASIAN STYLE BBQ BACK RIBS
The spicy sweetness of the rub is complemented with the fruit and spice notes of the sauce in these delicious Asian-inspired pork back ribs.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 5h20m
Yield 6
Number Of Ingredients 14
Steps:
- About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
- Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
- Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
- Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.
Nutrition Facts : Calories 1954 calories, Carbohydrate 62.9 g, Cholesterol 490.7 mg, Fat 143.5 g, Fiber 2.3 g, Protein 99.8 g, SaturatedFat 53 g, Sodium 3937.3 mg, Sugar 48.9 g
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.
SWEET N' SPICY BBQ BABY BACK RIBS
Pork baby back ribs get a sweet and spicy brown sugar-cayenne pepper rub, then are brushed with BBQ sauce on the grill until done-deliciously!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix sugar, cocoa powder, garlic and seasonings until blended. Rub onto both sides of ribs. Place in foil-lined 13x9-inch pan. Bake 1 hour.
- Heat grill to medium-high heat; cover grill grates with additional foil. Transfer ribs from pan to grill grate.
- Grill ribs 20 min. or until done, turning and brushing occasionally with barbecue sauce.
Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 770 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 34 g, Protein 27 g
5-SPICE BABY BACK RIBS
Make and share this 5-Spice Baby Back Ribs recipe from Food.com.
Provided by daydreams_uk
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- place stock, garlic, gingerroot, 5-spice powder and soysauce into a large pan and bring to a simmer.
- Add ribs and simmer slowly, without lid for around 30 minutes.
- Remove the ribs and leave them to cool.
- Boil cooking liquid gently until reduced to about 1/2 pt.
- Place ribs on a baking sheet and brush with chinese barbecue sauce.
- Bake in oven at 450 degrees for around 10 mins until sauce has caremelized slightly.
- Heat the reduced liquid and pour over ribs to moisten.
- Serve and enjoy!
SPICY CHERRY-GLAZED BABY BACK RIBS
These spicy "baby backs" are easy to prepare and are sure to please your guests. They are complimented when served with fresh fruit salad, topped with my Creamy Orange Fresh Fruit Salad Dressing, Recipe # 242306 and my Onion Rings, Recipe 211428. Add some fresh Lemonade, my recipe #235288 and you've got a meal all will remember.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. It's important. In face, to it every time you prepare ribs for any recipe.
- Place the ribs in a rectangular dish or baking dish.
- To make the rub, combine the dry rub ingredients.
- Using your fingers, vigorously rub the dry rub on both sides of the ribs.
- Cure the ribs, refrigerated, for 2 hours, or for more flavor, up to 24 hours.
- To make the glaze:.
- In a small bowl, combine the glaze ingredients.
- Stir well.
- To grill the ribs:.
- Grill over a medium indirect fire, basting occasionally, for about 75 minutes or until the meat shrinks from the rib bones.
- Or, cook in a preheated 325 degree oven for the same time.
- Baste the ribs with the glaze only during the last 30 minutes or the glaze will burn.
- To serve:.
- Cut ribs into individual pieces.
- Transfer to a garnished serving platter or to four individual garnished plates.
- Serve at once, with the extra cherry glaze, and the fresh fruit and onion rings.
- Enjoy the compliments I guarantee you'll receive for you effort!
Nutrition Facts : Calories 592.1, Fat 34.8, SaturatedFat 12.8, Cholesterol 114.8, Sodium 163.8, Carbohydrate 46, Fiber 3, Sugar 33.4, Protein 23.9
BABY BACK RIBS WITH SPICY PAPAYA SAUCE
Make and share this Baby Back Ribs With Spicy Papaya Sauce recipe from Food.com.
Provided by Dudemickgal
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place garlic, papaya, water, wine, honey and tomato paste into a food processor. Pulse until mixture is finely chopped, about 15 seconds. Place ribs into a 9x13 inches glass baking dish, and pour marinade overtop. Mix ribs around in marinade to ensure they are evenly coated. Cover with plastic wrap and refrigerate 6 hours to overnight.
- Preheat oven to 400 degrees.
- remove ribs from marinade and shake off excess. Scrape marinade into a sm. saucepan and bring to a boil over high heat. Reduce heat to med-low and simmer for 10 minutes; set aside.
- Bake ribs in oven until meat pulls away from the bone, about 1 1/2 hours. Baste every 15 minutes with reserved marinade.
Nutrition Facts : Calories 1478.7, Fat 107.2, SaturatedFat 40.5, Cholesterol 353.8, Sodium 479, Carbohydrate 42.5, Fiber 1.5, Sugar 39.1, Protein 78.6
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- In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.
- Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any liquid on the baking sheets.
- Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes. Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.
- Preheat the broiler and position a rack 10 inches from the heat. Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.
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