SPICE RUBBED SMOKED RIBS WITH MAPLE-HORSERADISH BASTE
Steps:
- Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste.
- Stir spices together in a medium bowl.
- About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips.
- Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 1 1/2 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.
STOVETOP SMOKED BABY BACK RIBS WITH MAPLE BBQ SAUCE
Provided by Trisha Yearwood
Categories main-dish
Time 3h45m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Put 4 cups hickory wood chips into a container and cover with 4 cups of water. Allow the chips to soak for 30 minutes. Drain and set aside.
- Meanwhile, assemble the dry rub for the ribs. In a small mixing bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper and chili powder.
- Cut the rib rack into 4 pieces. Put a cooling rack over a baking sheet and put the ribs on top. Let the ribs come to room temperature, then rub the meat all over with the dry rub.
- Set up a stovetop smoker: Make a shallow bowl out of heavy-duty aluminum foil that fits into a 5- to 7-quart Dutch oven, with the sides of the aluminum bowl coming 2 inches up the sides of the pot; put it in the bottom of the Dutch oven. Put the soaked and drained wood chips over the aluminum foil in an even layer. Put a small round of aluminum foil on top of the wood chips. Put a 6-inch steamer basket (make sure the handle is attached in the center for easy removal) on top of the aluminum round. Transfer the smoker to the stovetop.
- Put the ribs in the steamer basket; it is okay if the pieces overlap slightly. Cover the smoker and create a strong seal by wrapping the rim of the lid with heavy-duty aluminum foil. Turn the heat to medium high and smoke the ribs for 45 minutes. Turn off the heat and carefully remove the aluminum foil seal and lid.
- Preheat the oven to 250 degrees F.
- Remove the ribs and steamer basket from the Dutch oven and set aside. Remove the remaining foil and wood chips carefully, as grease from the ribs may have dripped down; use tongs to lift the wood chips and foil bowl out and transfer them to a baking sheet to cool before discarding. Put the ribs back into the empty Dutch oven and cover with the lid. Slow roast until the ribs are completely tender, an additional 2 hours. The meat should pull away from the bones very easily.
- Meanwhile, pour the ketchup, maple syrup, molasses, vinegar, Worcestershire and soy sauce into a small saucepot and stir to combine. Place over medium heat and heat just until simmering. Keep warm.
- Remove the pot from the oven and brush the ribs generously with the BBQ sauce. Preheat the broiler to high.
- Broil the ribs until the sauce is caramelized and bubbly, about 5 minutes. Serve immediately.
SPICY SMOKED BACK RIBS WITH MAPLE GLAZE
Tender pork back ribs are slowly grilled with a spicy rub and maple syrup, then brushed with a sweet and spicy glaze.
Provided by Smithfield(R)
Categories Smithfield®
Time 5h
Yield 4
Number Of Ingredients 27
Steps:
- About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
- Meanwhile, make the sauce. Whisk together all ingredients in large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until thickened, stirring occasionally.
- Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours, spraying with apple juice every 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Place each rack on double stack of large aluminum foil. Drizzle maple syrup and butter on each rack; sprinkle with brown sugar and spray with apple juice; wrap each rack tightly with foil.
- Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining barbecue sauce.
Nutrition Facts : Calories 3410.7 calories, Carbohydrate 164.4 g, Cholesterol 797.1 mg, Fat 238.9 g, Fiber 2.8 g, Protein 151.2 g, SaturatedFat 94.2 g, Sodium 10374.9 mg, Sugar 149.2 g
SPICY SMOKED RIBS WITH PINEAPPLE RUM GLAZE
Just loaded with wonderful flavor, even without using the dipping sauce, that really compliments the pork. These ribs are a real departure from the usual approach! In fact, this is our preferred way to have ribs most of the time now. I've adapted this recipe from the "License to Grill" show to the '3-2-1 method' of cooking ribs that I always use now. You can easily re-adapt this to your way of cooking ribs if you want, but the 3-2-1 method does yield great results every time. Don't let the list of ingredients and instructions intimidate you, it's really not that difficult or labor intensive to make. If you happen to have a pineapple on hand, you could add some rind from it along with the wood chips for an extra complimentary layer of flavor in the smoke.
Provided by Whipper
Categories Pork
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 31
Steps:
- Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. It seems to go easier by starting at the more narrow end.
- Combine all the dry rub ingredients in a bowl and mix, then rub generously all over the ribs. Place the ribs in large ziplock bag and place in the fridge for 4 hours to marinate.
- Place the wood chips in water to soak for an hour. If using a gas grill, only soak half of the chips, otherwise soak all of them for use on a charcoal grill.
- Prepare the barbecue for indirect grilling by preheating to 225-240°F with only the burner on one side on and the grate above it removed.
- For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two separate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start.
- For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white.
- When the smoke starts to billow, place the ribs on the "cool" side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour.
- After the ribs have cooked for 1 hour, spray both sides with the pineapple juice in a spray bottle. Spray them again after two hours have passed, then a third time after 3 hours.
- After they've cooked for 3 hours and the third spraying of pineapple juice has had some time to set in a bit, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. This is where the real cooking takes place.
- In the meantime, combine the pineapple rum glaze ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer until sauce has reduced to about half and has thickened, then set aside.
- In another pot, start the rib sauce by bringing the pineapple juice, hot sauce and cilantro to a boil, and then reduce to medium heat. Add the remaining sauce ingredients and cook for 13 minutes. Reduce to low and simmer for 10 minutes, or until slightly thickened and then set aside.
- After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil wrap and return them carefully to the grill. At this point, the ribs are extremely tender and can easily fall apart, so you may want to slid them onto the grill from the foil, rather than lift them on.
- Continue to cook for 1 hour, hence the term '3-2-1' (hours). Baste the ribs frequently with the rum glaze during this last hour.
- Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again, and will be much easier to handle) and let them rest for 10 minutes. Serve with the rib dipping sauce.
Nutrition Facts : Calories 1575.4, Fat 92.4, SaturatedFat 33.6, Cholesterol 379.7, Sodium 2273.3, Carbohydrate 67.9, Fiber 4.2, Sugar 51.1, Protein 105.2
FALL OFF THE BONE BAKED MAPLE GLAZED RIBS
These are SOOOO good; fall of the bone tender and a spicy sweet homemade BBQ sauce. The low temperature cooking aspect is easily changed based on how long you have (I've baked for 5 hours before at a lower temp) but this is the basic cooking time/temp required. If you extend the cooking time, just drop the temperature a bit. I have to admit that I never measure the maple syrup, I just pour over until coated.
Provided by hodgemo2
Categories Pork
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Rub seasoning salt onto ribs. Place ribs in a large roasting or baking pan.
- Bake about 30 minutes, until meat is browned.
- Reduce the oven to 300°F Pour maple syrup over the ribs.
- Place a large piece of aluminum foil over pan, tenting in the center and sealing the edges tightly. Bake 1 hour, 30 minutes.
- Meanwhile (for the BBQ sauce), combine the ketchup, brown sugar, vinegar, Worcestershire sauce, paprika, chili powder and garlic with 2 tbs water in a small saucepan.
- Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 10 minutes.
- Pour BBQ sauce over ribs and cook, uncovered, for 30 minutes longer. Baste occasionally.
Nutrition Facts : Calories 1042.5, Fat 55.9, SaturatedFat 19.7, Cholesterol 234.7, Sodium 668.6, Carbohydrate 71.7, Fiber 0.5, Sugar 64.8, Protein 65.7
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.
People also searched
More about "spicy smoked back ribs with maple glaze recipes"
SMOKED RIBS WITH MAPLE BBQ GLAZE - SMOKING MEAT WITH …
From smoking-meat.com
4.8/5 (5)Category EntreeCuisine Hot SmokingEstimated Reading Time 10 mins
- Remove the membrane from the boney side of the ribs. Lift it up using a butter knife or similar then use a paper towel or catfish pliers to get a good grip and pull it clean off.
- Coat both sides of the ribs with maple syrup and Jeff's original rub (recipe). Brush on the maple syrup then sprinkle on the rub to cover well. Allow the rub to sit on the first side until it starts looking wet then flip it over and repeat on the other side.
- Place seasoned ribs into a lidded container or wrap them in plastic wrap and place into fridge overnight to enhance the flavor.
BBQ SMOKE PORK RIBS WITH APPLE MUSTARD AND MAPLE …
From gordonramsayrestaurants.com
GRILLED SPARERIBS WITH MAPLE-CHIPOTLE GLAZE
From finecooking.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
HONEY GLAZED SMOKED RIBS - FOOD & TRAVEL BLOG
From greedygourmet.com
MAPLE GLAZED BBQ RIBS ARE THE ULTIMATE MARRIAGE OF …
From amazingribs.com
MAPLE AND MOLASSES BABY BACK RIBS - BARBECUEBIBLE.COM
From barbecuebible.com
SMOKED RIBS WITH THE BEST GLAZE - NATASHASKITCHEN.COM
From natashaskitchen.com
POPULAR RECIPES SPICY SMOKED BACK RIBS WITH MAPLE GLAZE
From recipesfriedrice.blogspot.com
SPICY SMOKED BACK RIBS WITH MAPLE GLAZE - SMITHFIELD.COM
From sf-test.zeitcode.com
SPICY SMOKED BACK RIBS WITH MAPLE GLAZE | RECIPESTY
From recipesty.com
MAPLE BBQ RIBS {HICKORY SMOKED RECIPE} - OUT GRILLING
From outgrilling.com
SPICY BEEF BACK RIBS - SWIFT
From swiftmeats.com
SMOKY AND SPICY APRICOT-GLAZED BARBECUE RIBS RECIPE - MEATWAVE
From meatwave.com
BEST COOKING BUTTER RECIPES: SPICY SMOKED BACK RIBS WITH MAPLE …
From worldbestbutterrecipe.blogspot.com
CRAZY MAPLE-GLAZED PORK RIBS RECIPE - ONTARIO PORK
From ontariopork.on.ca
MAPLE GLAZED BBQ RIBS RECIPE (PERFECT TREAT FOR YOUR FAMILY)
From grillbabygrill.com
SPICY SMOKED RIBS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MAPLE CAJUN SMOKED RIBS - OVER THE FIRE COOKING
From overthefirecooking.com
SPICY SMOKED BACK RIBS WITH MAPLE GLAZE - REVIEW BY …
From allrecipes.com
SPICY SMOKED BACK RIBS WITH MAPLE GLAZE | RECIPE | GRILLING …
From pinterest.com
SMOKED MAPLE CAYENNE BABY BACK RIBS - OKLAHOMA JOE'S
From oklahomajoes.com
MAPLE BOURBON SMOKED RIBS - HEY GRILL HEY
From heygrillhey.com
MAPLE SYRUP BABY BACK SMOKED RIBS
From smokefiregrill.ca
SPICY MAPLE GLAZED RIBS - MAKE IT SCOTCH
From makeitscotch.com
GRILLED MAPLE GLAZED PORK RIBS RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
SPICY MAPLE SYRUP & GINGER GLAZE FOR RIBS - THE GOOD DISH
From gooddishtv.com
MAPLE GLAZED RIBS {SMOKED OR GRILLED} - OUT GRILLING
From outgrilling.com
SLOW-COOKED MAPLE SYRUP SMOKED RIBS | THE EAST COAST KITCHEN
From theeastcoastkitchen.com
SPICY SMOKED BACK RIBS WITH MAPLE GLAZE | RECIPE | MAPLE GLAZED …
From pinterest.com
BEST SPICE RUBBED SMOKED RIBS WITH MAPLE-HORSERADISH BASTE …
From foodnetwork.ca
SPICY SMOKED RIBS - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
MAPLE GLAZED PORK RIBS - HALENDA’S FINE FOODS
From halendas.com
SPICY SMOKED RIBS - 3-2-1 METHOD - GIMME SOME GRILLING
From gimmesomegrilling.com
THE SECRET INGREDIENT (MAPLE SYRUP): MAPLE BABY-BACK RIBS RECIPE
From seriouseats.com
MAPLE GLAZED BBQ PORK RIBS – HOW TO SMOKE SPARE RIBS
From bbqteacher.com
SPICY SMOKED BACK RIBS WITH MAPLE GLAZE - COOKTHISMEAL.COM
From cookthismeal.com
You'll also love