Creolestylesmokedbabybackribs Recipes

BAKED BABY BACK RIBS

Steps:

• In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
• Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
• In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
• Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
• Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
• While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.

CREOLE-STYLE OVEN-BRAISED BEEF BACK RIBS

Steps:

• Preheat the oven to 450 degrees F. Cut the ribs into single rib pieces and place in a roasting pan; season with salt and pepper. Roast 30 minutes. While this occurs, heat the olive oil in a pot over medium heat. Add the onion, bell pepper, celery and garlic and cook 4 to 5 minutes. Add the remaining ingredients and bring to a gentle simmer.When the ribs have cooked 30 minutes, remove from the oven and carefully drain excess fat. Pour in the tomato mixture. Cover with foil and place back in the oven. Reduce the oven temperature to 325 degrees F. Cook 1-1/2 hours, or until the meat is very tender and falling off the bone. Skim any fat from the surface of the ribs before serving.

MISSISSIPPI BEEF SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season short ribs with salt, pepper, and cayenne. Heat oil in a pan over high heat. Add short ribs and sear until well browned, 3 to 5 minutes per side. Transfer beef to a baking dish.
• Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Saute until mushrooms are golden brown, about 5 minutes.
• Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef.
• Sprinkle flour over the onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over the beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil.
• Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
• Spoon sauce from the bottom of the pan onto the beef to serve. Skim off excess fat as desired.

CREOLE STYLE SMOKED BABY BACK RIBS

Steps:

• The Rub: Combine all ingredients in a small bowl and mix well.
• Pat all sides of the baby back ribs generously with the rub.
• Place in a sealable plastic bag and refrigerate for at least 5 hours.
• The Bourbon Sauce: To make the bourbon sauce, place all ingredients except Tabasco sauce, in a medium sized, heavy bottomed sauce pan.
• Reduce slightly over medium heat for 5-10 minutes.
• Stir in the Tabasco to taste.
• This can be refrigerated until ready to use, but reheat before serving.
• Baby Back Ribs: Prepare Barbecue to 200ºF/100ºC using indirect heat.
• For a gas grill, preheat the grill to high on one side leaving the other side off.
• If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.
• Place the baby back ribs directly on the cool side of the grill and cook slowly, lid down, for approximately 2 hours until nicely browned and cooked through.
• After 1½ hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.

SLOW COOKER STICKY RIBS

Steps:

• To prepare barbeque sauce, mix all ingredients well in a medium pot, bring to boil, reduce heat and simmer for about 15 minutes, stirring occasionally. Cool, refrigerate until ready to use.
• Rinse ribs and pat dry, flip ribs over and remove membrane that is on the back side of the ribs, it's the white thin film on the ribs, use a butter knife to get under the skin, then pull the membrane off, discard.
• Mix seasoning blend together, coat ribs with olive oil on both sides and rub in seasoning blend on both side. Place ribs in the refrigerator covered and marinate overnight.
• Remove ribs from the refrigerator, cover with half the barbeque sauce, cook in the slow cooker on low for 6 hours.
• Preheat oven to broil.
• Place ribs on an oven proof pan, discard slow cooker juices, baste with remaining barbeque sauce and broil for about 7-10 minutes until a nice crust forms on top of the ribs. Slice ribs and serve.