MOLASSES-GLAZED COCKTAIL RIBS
The ideal food to eat with your fingers, the meat on baby back ribs shrinks away from the bone during cooking, creating a convenient handle for picking them up. This recipe comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 7
Steps:
- Place the vinegar, molasses, maple syrup, mustard, and harissa in a large bowl; mix to combine. Add ribs and let marinate for 1 hour, covered, in the refrigerator.
- Preheat oven to 375 degrees. Transfer ribs from marinade to 2 rimmed baking sheets or other ovenproof pan with 1-inch-high sides, reserving marinade. Season ribs with salt and pepper; transfer to oven. Cook ribs for 30 minutes, basting twice with reserved marinade. Discard any remaining marinade and continue cooking until ribs are glazed and cooked through, about 15 minutes more. Serve warm.
MAPLE-GLAZED RIBS
I love maple syrup and so does my family, so I gave this recipe a try. It's well worth the effort! I make these ribs often, and I never have leftovers. With two teenage boys who like to eat, this main dish is a real winner. -Linda Kobeluck, Ardrossan, Alberta
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place ribs, meaty side up, on a rack in a greased 13x9-in. baking pan. Cover pan tightly with foil. Bake 1-1/4 hours. , Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer 15 minutes, stirring occasionally. , Drain ribs; remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, 30 minutes or until meat is tender, basting occasionally. Sprinkle with sesame seeds just before serving.
Nutrition Facts : Calories 598 calories, Fat 33g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 601mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 1g fiber), Protein 32g protein.
MOLASSES-GLAZED BABY BACK RIBS
My husband grills up his luscious ribs recipe for our family of five at least once a month in the summer. The sweet-and-sour barbecue sauce is the perfect condiment for the moist tender meat. Serve it with other finger-licking foods like corn on the cob. -Kim Braley, Dunedin, Florida
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. , In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned, turning and basting occasionally.
Nutrition Facts : Calories 1218 calories, Fat 69g fat (26g saturated fat), Cholesterol 275mg cholesterol, Sodium 1189mg sodium, Carbohydrate 91g carbohydrate (85g sugars, Fiber 1g fiber), Protein 57g protein.
MAPLE GLAZED RIBS
Steps:
- Preheat oven to 350 degrees F.
- Place ribs in a roasting pan and sprinkle with salt. Bake for approximately 25 minutes. After the ribs are golden brown, remove from the oven and baste with pure maple syrup.
- Lower the oven temperature to 250 degrees F. Tightly wrap the ribs with a foil tent, making sure not to put any holes in the foil in order to maintain moisture and flavor. Return to the oven for approximately 10 hours. When you open the foil to check the ribs (carefully avoiding the steam), you should be able to place a fork into the meat and it should immediately break off the bone. If there is any resistance or hardness, continue cooking in the oven for up to 2 hours longer.
- After cooking is complete, coat with another layer of maple syrup. If not serving immediately, wrap in plastic to keep moist until ready to use. To serve, cut each rack in half.
- This method of slow cooking Maple Glazed Ribs assures the most tender, moist and delicious maple-flavored ribs!
MAPLE GLAZED RIBS
Basted with a savory sweet sauce, these ribs are definitely finger-licking good!
Provided by Karen Toellner
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
- In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
- Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
- Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 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.
MAPLE COUNTRY RIBS
I brought this recipe with me from Quebec after my husband and I were married. The rich maple flavor impressed my in-laws the first time I made dinner for them.-Anne-Marie Fortin, Swanton, Vermont
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place ribs in a Dutch oven. Cover with water; bring to a boil. Reduce heat and simmer for 10 minutes. Drain. , Place ribs in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the remaining ingredients; pour half over ribs. , Bake, uncovered, at 325° for 1-1/2 hours or until tender, basting often with remaining sauce.
Nutrition Facts : Calories 595 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 428mg sodium, Carbohydrate 63g carbohydrate (56g sugars, Fiber 1g fiber), Protein 40g protein.
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