Buccaneer Baby Backs Recipes

BABY BACK RIBS

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.

SWEET BOURBON BABY BACKS

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

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.