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.
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.
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
BALSAMIC-GLAZED OVEN-BAKED RIBS
Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant's chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook.
Provided by Steven Raichlen
Categories dinner, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
- Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
- Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
- Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
- Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
- Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.
MOLASSES-GLAZED BABY BACK RIBS
Very tender and tasty. The secret is in marinating the ribs overnight in cola.
Provided by Nancy Campbell @FamilyCookingFun
Categories Pork
Number Of Ingredients 16
Steps:
- Place 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 for rub; rub over ribs. Prepare grill for indirect heat. Grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally.
- In small sauce pan, prepare glaze (barbecue sauce). Heat to simmer. Brush over ribs; grill, covered, over medium heat for about 10-20 minutes longer or until browned, turning and basting occasionally.
CHERRY-BARBECUE PORK RIBS
This goof-proof recipe for lip-smacking ribs features microwave ease and smoky grilled flavor. You'll love the jazzed-up barbecue sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the ribs in a 3-qt. microwave-safe dish. In a small bowl, combine the orange juice, Liquid Smoke if desired, garlic powder and pepper; pour over ribs. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the barbecue sauce, preserves and molasses. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes, stirring occasionally., Drain ribs. On a greased grill, cook ribs, covered, over medium heat for 8-10 minutes or until browned, basting with sauce and turning occasionally.
Nutrition Facts : Calories 301 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 255mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 27g protein.
MOLASSES GLAZED BABY BACK RIBS
This recipe is in the latest Taste of Home Magazine. I havent tried the ribs yet, going to soon for a homecoming party for my nephew. I have made the barbaque sauce and it was really good on the pork chops we grilled.
Provided by Deanne Dyer
Categories Ribs
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Place the ribs in resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hrs or overnight
- 2. Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings. Rub over ribs.
- 3. 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.
- 4. In a small bowl combine barbeque sauce ingredients. Brush over ribs, grill covered, over medium heat for about 10-20 minutes longer or until browned, turning and basting occasionally.
MOLASSES-PEANUT BUTTER GLAZED RIBS
Nothing says summer better than these ribs sizzling on the grill. Serve them with fresh corn on the cob, and neighbors will flock to this delightful backyard barbecue fiesta.. -Diane Werner
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Prepare grill for indirect medium-low heat. Grill ribs, covered, over indirect medium-low heat for 1 hour, turning occasionally., In a saucepan coated with cooking spray, saute onion and garlic over medium heat until tender. , In a bowl, combine the cornstarch, syrup, water, soy sauce, molasses, vinegar, ginger and red pepper flakes until blended. Stir into onion mixture. Bring to a boil; cook for 2-3 minutes or until thickened. Add peanut butter; cook for 2 minutes or until peanut butter is melted, stirring constantly. Set aside., Add 10 briquettes to coals. Grill 20-30 minutes longer or until meat is tender, basting ribs with sauce several times.
Nutrition Facts : Calories 711 calories, Fat 47g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 602mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.
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