Buccaneer Baby Backs Recipes

BABY BACK RIBS

Baby Back Ribs image

These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.

Provided by KHEFFN

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs

Time 10h30m

Yield 4

Number Of Ingredients 2

Ingredients

2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Steps:

Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Nutrition Facts : Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g

SWEET BOURBON BABY BACKS

Sweet Bourbon Baby Backs image

Provided by Food Network

Categories main-dish

Time 3h55m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 slabs baby back ribs
1/2 to 1 cup bourbon
1 cup apple juice
Salt
Freshly ground black pepper
1 teaspoon red pepper flakes
2 tablespoons grill seasoning
4 to 5 cloves garlic, chopped
1 jar prepared barbecue sauce

Steps:

Preheat oven to 250 degrees F.
Cut the baby back ribs into smaller even sized portions and place them into a shallow baking dish meat side up. Cover the ribs with the bourbon, reserving about 1/4 cup for the sauce, and then add the apple juice. Rub the meat side with the salt, pepper, red pepper flakes, grill seasoning, and the garlic. Place the ribs into the oven for 3 to 3 1/2 hours.
Preheat the grill.
Remove the ribs from the oven and hold for grilling. Mix 1/4 cup of the bourbon with the BBQ sauce and then coat the ribs with the mixture. Place the ribs on the grill and cook for about 15 minutes. Remove from the grill and arrange on a platter. Serve with grilled corn alongside, if desired.

BUCCANEER BABY BACKS

Buccaneer Baby Backs image

Make and share this Buccaneer Baby Backs recipe from Food.com.

Provided by ratherbeswimmin

Time 6h

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 large orange
1 small onion, coarsely chopped
2 garlic cloves, coarsely chopped
3 -4 tablespoons chopped chives (or scallions, white and green parts)
1/2-1 scotch bonnet pepper, seeded and minced
2 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
3 tablespoons soy sauce
3 tablespoons vegetable oil
1/2 teaspoon fresh ground black pepper
4 allspice berries (or 1/4 t. ground allspice)
1/4 teaspoon whole cloves (or ground cloves)
2 baby back rib racks (4-5 lbs. total)
1/4 cup dark rum
1/4 cup honey
1/4 cup firmly packed dark brown sugar
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons fresh orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup ketchup
wood chips, soaked for 1 hour in water to cover, then drained (apple or cherry, recommended)

Steps:

Using a vegetable peeler, remove 2 strips of orange zest; place them in the bowl of a food processor or blender.
Cut the orange in half and squeeze out the juice, discarding any seeds.
Set 2 tablespoons juice aside for sauce; add the remaining juice to the food processor for the marinade.
Add onion, chives, Scotch bonnet, parsley, vinegar, soy sauce, oil, pepper, allspice, and cloves to the food processor; puree until smooth.
Place racks of ribs, meat side down, on a work surface; remove the thin, papery membrane from the back of the ribs.
Then place racks in a large roasting pan or baking dish; pour the marinade over them, turning the racks to coat both sides.
Let marinate, covered, in the refrigerator for at least 6 hours or as long as 24 hours, turning them 3 or 4 times (the longer the ribs marinate, the richer the flavor will be).
Set up and light smoker according to manufacturer's directions. Bring to a boil over high heat.
Decrease heat to medium; let mixture simmer until syrupy, 3-5 minutes.
Stir in the ketchup and 2-3 tablespoons water and let sauce gently simmer until thickened and flavorful, 6-10 minutes.
Taste for seasoning, adding more soy sauce if a saltier flavor is desired, more brown sugar if sweetness is desired, more lime juice if tartness is desired and more rum if desired; Let sauce cool to room temperature before serving.
*Lightly baste ribs with sauce during the last 30 minutes of cooking.
Transfer ribs to a large platter or cutting board; let the ribs rest for a few minutes, then cut the racks in half or into individual ribs; serve with sauce.

Nutrition Facts : Calories 358.1, Fat 10.8, SaturatedFat 1.5, Sodium 2186.2, Carbohydrate 58.4, Fiber 2.4, Sugar 51.1, Protein 5

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