CHEF NEALS'S BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE
I have no idea who Chef Neal is but Emeril Lagasse gave him credit for this recipe in a cookbook I have of his. I was floored the first time I read that he wrapped the meat in plastic wrap and then aluminum foil but it really works!!The sauce makes a lot but keeps in the fridge. I do these in the oven and also on the bbq. Just...
Provided by Doreen Fish
Categories Ribs
Number Of Ingredients 11
Steps:
- 1. Soak wood chips in water for at least 30 mins. drain well. Preheat a smoker if you have one to 200 degrees....I don't so I use my bbq. I do these inside in my oven in the Winter. Combine the salt and the spices. Rub about 2 tsps in each slab of ribs on both sides. Smoke for 20 mins. I skip this step as I don't have smoker. I wrap the ribs in the plastic and foil and cook over a low heat on bbg or in oven at 350.The ribs must be warpeed tightly in the plastic. Bake for 1 1/2 hours. Remove and let cool about 20 mins still wrapped. B Before serving coat the ribs with the glaze and pass glaze around at table. If I bbq these I brush the glaze on and put them back on the bbq till glaze starts to brown.
- 2. Orange Chipotle Glaze Bring orange juice to a boil and boiluntil reduced to about 1/4 cup and is thick. Add sugar, vinegar, soy sauce and chilies. Boil stirring oftenuntil sugar has dissolved and sauce has reduced to 4 cups and coats a spoon...20 - 30 mins. Glaze keeps in fridge for at least 3 - 4 days.
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS
Steps:
- Spice Rub Mix: Mix together all ingredients.
- Ribs: Preheat gas grill on low for 1/2 hour. If using charcoal, let the coals burn to embers, also about 1/2 hour after lighting.
- Cut the rib racks in half horizontally along the bone. Season the ribs with a 1/2 of the spice rub mix. In a large roasting pan, add chicken stock, beer, and the bay leaves. Lower the ribs into the liquid. Bring up to a simmer and poach the ribs for 15 minutes.
- Take the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides. While re-spicing the ribs, bring the liquid up to a boil over low heat to reduce.
- Take the ribs outside to the grill. The coals should be at the ember stage. Gas grills stay on low. Place ribs on the grill and cover to smoke for 2 hours. While ribs are cooking, the sauce can be finished.
- Add the olive oil to a large, preheated saute pan. Add the poblanos and onions, and saute for 5 or 6 minutes, until caramelized. Add the garlic, carrots, and jalapenos and saute another 3 minutes. Add the Roma tomatoes and let it simmer 20 minutes. Add the molasses, honey, and chipotle with adobo sauce. Add the orange, then salt and pepper. When the initial braising liquid has reduced by half, add this to the sauce mixture. Let everything simmer for 20 minutes, or pop in a preheated 350 degrees F oven for 20 minutes.
- Blend sauce mixture in a blender or food processor until smooth. Stir in red wine vinegar and lime juice.
- Bring sauce to grill and brush on ribs for the last half hour of grilling.
CHIPOTLE GLAZED BABY BACK RIBS
Recently I've prepared a combination of pork spare ribs and baby back ribs. Hands down the taste of the baby back won, therefore to me, those are worth the price. Rick says an overnight the rub cures the flesh lightly, ensuring a juicy outcome. Then they're slowly baked until they're juicy-done. Rick Bayless Fiesta at Rick's cookbook.
Provided by gailanng
Categories Pork
Time P1DT1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Season the Ribs. Combine all the dry rub ingredients in a food processor and run until thoroughly blended. Sprinkle the mixture on both sides of each slab of ribs, rub it in to ensure even coverage, then cover and refrigerate overnight. You'll probably have a little dry rub left; in a tightly closed jar in the refrigerator it will last several months.
- First Rib Cooking: Heat the oven to 300 degrees. Lay the ribs in a single layer on two rimmed baking sheets and bake for about 1 1/4 hours, until the meat is tender when tested with a fork. (This cooking may be done early in the day you're serving. Cover and refrigerate the cooked ribs until an hour before serving).
- Second Rib Cooking. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium-hot and covered with a white ash. In a food processor, blend the can of chipotles with the honey. Scrape into a small bowl and carry to the grill, along with a basting brush.
- Lay the ribs on the grill, convex-side down. When hot and well browned, about 3 minutes, flip them over and brush liberally with the chipotle glaze. Cover the grill and cook about 7 minutes for the glaze to set and begin to brown a little. There will likely be leftover glaze, which can be covered and refrigerated for a week or two.
- Cut the ribs apart and serve immediately.
Nutrition Facts : Calories 168.4, Fat 1.1, SaturatedFat 0.2, Sodium 2057.9, Carbohydrate 43.3, Fiber 3.1, Sugar 38.3, Protein 1.4
BABY BACK RIBS WITH ORANGE-CHIPOTLE GLAZE
As you can see by my recipes, I am a great fan of the almighty Rib! This recipe is one of the best. It gives you a little twist from the standard Baby Back Ribs recipies that everyone knows, without venturing too far. It is by far my favorite. It is perfect for the summer barbeque and picnic.
Provided by PACE6634
Categories < 4 Hours
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Directions for Ribs:
- Preheat your gas grill or charcoal to medium high heat.
- Season the ribs liberally on both sides with spices. Place the ribs on the grill and cook for about 5 minutes per side. Remove the ribs from the grill and allow to cool. (Or, if you prefer, you can broil in a conventional oven for 5 minutes per side.)
- Preheat the oven to 350 degrees F.
- Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1½ hours. Remove the ribs from the oven and allow to cool while still wrapped.
- Prior to serving, spoon the Orange-Chipotle Glaze (see recipe below) over the ribs, liberally coating both sides. Serve one slab of ribs per person, and pass the Orange-Chipotle Glaze at the table.
- Directions for Glaze:
- In a heavy 3-gallon non-reactive stockpot, reduce the orange juice to ¼ cup.
- Add the remaining ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to 4 cups and coats the back of a spoon, about 20 - 30 minutes. (Note: be sure to use a large pot as specified and also watch carefully while reducing the glaze - it has a tendency to over boil!).
Nutrition Facts : Calories 1644.2, Fat 0.2, Sodium 4028.5, Carbohydrate 411.5, Fiber 0.7, Sugar 406.6, Protein 8
CHEF NEALS BABY BACK RIBS WITH ORANGE-CHIPOTLE GLAZE RECIPE
Provided by á-170456
Number Of Ingredients 11
Steps:
- Preheat a home smoker to 200 degrees. Season the ribs on both sides with spices. Place the ribs in the preheated home smoker, and smoke for 20 minutes. Remove the ribs from the smoker and allow to cool. Preheat the oven to 350 degrees. Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1 1/2 hours. Remove the ribs from the oven and allow to cool while still wrapped. Prior to serving, spoon the Orange-Chipolte Glaze over the ribs, liberally coating both sides. Serve 1 slab of ribs per person, and pass the Orange-Chipotle Glaze at the table. For Orange-Chipotle Glaze: In a heavy 3-gallon non-reactive stockpot, reduce the orange juice to 1/4 cup. Add the remaining ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to 4 cups and coats the back of a spoon, about 20 to 30 minutes. Note: Be sure to use a large pot as specified, and also watch carefully while reducing the glaze -- it has a tendency to overboil! (Makes 4 cups sauce) This recipe yields 4 to 6 servings.
More about "chef nealss baby back ribs with orange chipotle glaze recipes"
BABY BACK RIBS WITH ORANGE-CHIPOTLE GLAZE - AZCENTRAL.COM
Web Jun 15, 2015 Heat the oven to 350 degrees. Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake for 1 1/2 hours. Remove the ribs from the oven and let cool while still wrapped. Before ...
From azcentral.com
From azcentral.com
CHEF NEAL"S BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE RECIPE
Web Aug 24, 2009 Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1 1/2 hrs. Remove the ribs from the oven and allow to cold while still …
From cookeatshare.com
1/5 Calories 1635 per serving
From cookeatshare.com
1/5 Calories 1635 per serving
- Season the ribs on both sides with spices. Place the ribs in the preheated home smoker, and smoke for 20 min. Remove the ribs from the smoker and allow to cold.
- Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1 1/2 hrs. Remove the ribs from the oven and allow to cold while still wrapped.
BABY BACK RIBS WITH ORANGE-CHIPOTLE GLAZE - RECIPE GOLDMINE
Web Serve 1 slab of ribs per person, and pass the remaining glaze at the table. Yield: 4 to 6 servings Approximate values per serving: 785 calories, 43 g fat, 105 mg cholesterol, 43 g …
From recipegoldmine.com
From recipegoldmine.com
BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE - ABC NEWS
Web 4. Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1½ hours. Remove the ribs from the oven and allow to cool while still wrapped.
From abcnews.go.com
From abcnews.go.com
COST CHEF NEAL"S BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE …
Web 4 x slabs baby back ribs - (to 6) (abt 10 to 12 ribs per slab) Chinese five-spice pwdr to taste Kosher salt to taste Coarsely-grnd black pepper to taste 1 can chipotle peppers in …
From cookeatshare.com
From cookeatshare.com
CHEF NEAL'S HEALTHY MEALS
Web Orange Salmon Stirfry Power Bowl (13oz) $15.00 Quick View. Family Meatloaf Dinner $52.00 Quick View ... Applewood Smoked Ribs (1/2 Rack) from $14.00 sale. Quick …
From chefnealshealthymeals.com
From chefnealshealthymeals.com
CHIPOTLE BABY BACK RIBS RECIPE - SHE WEARS MANY HATS
Web Sep 14, 2021 Instructions. Preheat oven or grill to 375-degrees F. In a small bowl, whisk together brown sugar, chili powder, chipotle chile pepper, cinnamon and garlic salt and …
From shewearsmanyhats.com
From shewearsmanyhats.com
CHEF NEAL'S BABY BACK RIBS WITH ORANGE-CHIPOTLE GLAZE RECIPE | EAT …
Web Save this Chef Neal's baby back ribs with orange-chipotle glaze recipe and more from Prime Time Emeril: More TV Dinners From America's Favorite Chef to your own online …
From eatyourbooks.com
From eatyourbooks.com
CHEF NEAL'S BABY BACK RIBS WITH ORANGE-CHIPOTLE GLAZE - COOKING …
Web Preheat the oven to 350 degrees. Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1 1/2 hours. Remove the ribs from the oven …
From cookingindex.com
From cookingindex.com
FIG AND MUSTARD BABY BACK RIBS RECIPE | BON APPéTIT
Web 20 hours ago Step 3. Heat 1 Tbsp. vegetable oil in a medium saucepan over medium-high. Cook 1 medium red onion, finely chopped, stirring often, until translucent, about 4 …
From bonappetit.com
From bonappetit.com
BABY BACK RIBS WITH ORANGE GLAZE - COOKEATSHARE
Web Trusted Results with Baby back ribs with orange glaze. Chef Neal's Baby Back Ribs with Orange-Chipotle Glaze Recipe .... Food Network invites you to try this Chef Neal's …
From cookeatshare.com
From cookeatshare.com
CHEF NEAL”S BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE RECIPE
Web Before serving, liberally coat both sides of the ribs with the glaze. Preheat the oven to 350 degrees. Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at …
From recipegoulash.cc
From recipegoulash.cc
CHEF NEALS'S BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE
Web Dec 22, 2011 - I have no idea who Chef Neal is but Emeril Lagasse gave him credit for this recipe in a cookbook I have of his. I was floored the first time I read that he wrapped the …
From pinterest.com
From pinterest.com
CHEF NEALS'S BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE | RECIPE ...
Web When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk
From pinterest.co.uk
CHEF BIO: NEAL FRASER – LOS ANGELES REGIONAL FOOD BANK
Web Chef Neal Fraser, owner of multiple restaurant concepts in Los Angeles, started his career in the kitchen at age 20. Fraser touts an impressive resume that includes a degree from …
From lafoodbank.org
From lafoodbank.org
CHEF NEAL'S BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE
Web Wrap the ribs tightly in plastic wrap, then in foil. Place on baking sheets, and bake for 1 1/2 hours. Remove from the oven and cool slightly, still wrapped, about 20 minutes. Before …
From emerils.com
From emerils.com
You'll also love