Baby Back Ribs With Sofrito Glaze Recipes

BOURBON-BBQ GLAZED BABY BACK RIBS

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.

RACHAEL RAY'S BABY BACK RIBS WITH JAMMY GLAZE

Steps:

• Place ribs in extra large pot.
• Cover with water and boil for 30 minutes.
• Remove from pot and pat dry.
• Stir together chili powder, salt and pepper and rub the mixture all over the ribs.
• Place on grill over medium to medium low heat, meaty side up, and cook 10 to 15 minutes.
• While ribs are on the grill, in a small saucepan, combine the jam, ketchup, steak sauce and vinegar.
• Cook over medium heat, stirring often, until the glaze comes to a boil, about 5 minutes.
• Remove from heat and stir in the hot sauce.
• Brush glaze on the ribs and cook for 10 to 15 minutes longer until ribs are well done and glazed.
• Slice into individual ribs.

BABY BACK RIBS WITH ORANGE-CHIPOTLE GLAZE

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!).

BABY BACK RIBS WITH BEER & BROWN SUGAR GLAZE

Steps:

• In a bowl, combine paprika, mustard powder, salt, chilli powder and garlic powder. Rub ribs completely with mixture and place on a rimmed baking sheet. Cover and refrigerate for three hours or up to overnight.
• Allow ribs to rest at room temperature for 30 minutes before cooking. Preheat oven to 375°F (190°C). Fill the bottom of the baking sheet with ¼-inch boiling hot water and add the ribs. Cover with foil and place in oven. Braise ribs for one hour and 20 minutes until tender.
• While the ribs are cooking, combine sugar, beer, garlic, mustard, salt and black pepper in a saucepan. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes until the mixture has thickened.
• Increase oven temperature to 425°F (220°C). Brush the glaze (reheat if the glaze has become too thick) on the ribs and bake, uncovered, for 10 minutes.
• Preheat a gas or charcoal grill to medium-high heat. Transfer ribs to the grill and cook for 3 minutes a side until lightly charred. Slice and serve.

BOURBON-GLAZED BABY BACK RIBS

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.