BIG JOHN'S CHILI-RUBBED RIBS
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. -Ginger Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.
Nutrition Facts : Calories 486 calories, Fat 26g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1543mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 1g fiber), Protein 29g protein.
GRILLED CHILI-RUBBED RIB-EYES WITH HERB CHEESE AND ASPARAGUS BUNDLES
Steps:
- Stir together first 5 ingredients in a small bowl until blended. Shape into a 4-inch log; wrap in plastic wrap, and chill until firm.
- Combine chili powder and next 3 ingredients in a small bowl. Stir in olive oil to form a paste. Rub chili mixture on both sides of steaks.
- Combine salt and 4 1/2 quarts water in a large Dutch oven. Bring water to a boil; add asparagus. Cook 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.
- Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside.
- Preheat a gas grill according to manufacturer's instructions.
- Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes, turning once. Turn off burners that are directly below steaks. Reduce heat to medium; grill, covered with grill lid, 6 to 8 minutes or until done.
- Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.
CHILI-RUBBED RIB-EYE STEAKS
Provided by Stephan Pyles
Categories Beef Backyard BBQ Steak Hot Pepper Summer Tailgating Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
- Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.
CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
Categories Beer Coffee Bake Backyard BBQ Pork Rib Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
- Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
- Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
- Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
CHILI RUBBED BABY BACK RIBS W/ DARK ROAST COFFEE BARBECUE SAUCE
Make and share this Chili Rubbed Baby Back Ribs W/ Dark Roast Coffee Barbecue Sauce recipe from Food.com.
Provided by Wildcatter
Categories Low Protein
Time 2h
Yield 3-4 ribs (lbs)
Number Of Ingredients 13
Steps:
- For the rub:.
- Whisk rub ingredients together in small bowl.
- Rub spice mixture all over ribs.
- Gently boil beer in medium saucepan until reduced to about 1 cup.
- Place ribs in roasting pan or thick foil for grill. Pour beer around ribs. Cover ribs with foil and set aside.
- Preheat oven to 400F or preheat gas grill to approximately 350-400°F
- Once heated, roast ribs for about 1.5 hours. If using outdoor gas grill try adding some alder or cherry wood chips (if not for anything other than a neighbor jealousy-inducing aroma).
- For the BBQ sauce:.
- Combine ingredients in medium saucepan and simmer for 10 minutes, stirring occasionally.
- Brush ribs with sauce. Grill ribs over medium heat, about 5 minutes per side. Save some sauce for slathering and dipping.
- Serve with polenta.
Nutrition Facts : Calories 248.4, Fat 4.1, SaturatedFat 0.6, Sodium 2446.4, Carbohydrate 43.7, Fiber 4.4, Sugar 22.1, Protein 4.5
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