GLAZED BBQ RIBS
Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.
Nutrition Facts :
BOURBON-BBQ GLAZED BABY BACK RIBS
Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h25m
Yield 4
Number Of Ingredients 23
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.
Nutrition Facts : Calories 436.9 calories, Carbohydrate 30.9 g, Cholesterol 87.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 8.2 g, Sodium 2018.9 mg, Sugar 25.2 g
SOUTHERN COMFORT GLAZED BABY BACK RIBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the ribs: Preheat the oven to 325 degrees F.
- In a small mixing bowl, add the light brown sugar, espresso powder, mustard powder, paprika and cayenne.
- Sprinkle the ribs with salt and pepper, then generously rub with the spice blend. Place on a foil-lined baking sheet, add the apple juice and cover with foil. Place in the oven and cook until tender, about 1 hour 45 minutes.
- For the BBQ Sauce: Meanwhile, combine the tomato sauce, chicken stock, Southern Comfort, brown sugar, vinegar, Worcestershire, hot sauce, garlic, onion, a drizzle of oil and some ground pepper in a small saucepan. Bring to a simmer and cook at a low bubble for 15 to 20 minutes. Remove and discard the onion and garlic.
- Carefully remove the baking sheet from the oven and pour off the liquid. Place under the broiler and cook until lightly golden brown in color, about 3 minutes. Brush the ribs with 1 to 2 cups of the BBQ Sauce, and broil again, about 3 minutes more.
HOISIN AND SRIRACHA-GLAZED BABY BACK RIBS
Marinate ribs in a ginger-ponzu sauce and grill them with a hoisin-sriracha glaze.
Provided by Food Network Kitchen
Time 6h
Yield 6-8
Number Of Ingredients 11
Steps:
- Remove the inside membrane from the ribs. Whisk the vinegar, ginger, ponzu sauce, sesame oil and garlic together in a large bowl. Add the ribs, turning to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight.
- Prepare an outdoor grill for medium-high direct and indirect grilling.
- Remove the ribs from the marinade and pat dry. Sprinkle on all sides with the five-spice powder and a few pinches of salt and pepper. Put on the indirect side of the grill, bone side down, and cover the grill. Cook until the meat is tender and the ribs are crisp on the outside, rotating halfway about through, 1 hour to 1 hour and 15 minutes.
- Whisk the hoisin and sriracha together in a small bowl. Transfer the ribs to the direct heat side of the grill and continue to cook for an additional 30 minutes, brushing with the sauce about every 10 minutes until the ribs are well glazed. Transfer the ribs to cutting board and let rest 5 minutes. Cut between the ribs and transfer to a serving platter. Scatter the scallions over the top if using.
MOLASSES-GLAZED BABY BACK RIBS
My husband grills up his luscious ribs recipe for our family of five at least once a month in the summer. The sweet-and-sour barbecue sauce is the perfect condiment for the moist tender meat. Serve it with other finger-licking foods like corn on the cob. -Kim Braley, Dunedin, Florida
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. , In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned, turning and basting occasionally.
Nutrition Facts : Calories 1218 calories, Fat 69g fat (26g saturated fat), Cholesterol 275mg cholesterol, Sodium 1189mg sodium, Carbohydrate 91g carbohydrate (85g sugars, Fiber 1g fiber), Protein 57g protein.
PAPRIKA-GLAZED BABY BACK RIBS
Steps:
- Divide ribs between two large heavy sealable plastic bags. In a bowl stir together remaining ingredients and pepper to taste and pour over ribs. Seal bags, pressing out excess air. Marinate ribs, chilled, turning bags occasionally, overnight.
- Preheat oven to 375°F.
- Transfer ribs and marinade to a roasting pan large enough to hold ribs in one layer and roast ribs, turning occasionally, 2 hours, or until marinade is reduced to about 1 cup, about 50 minutes. Ribs may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat ribs in a preheated 375°F. oven until hot, about 12 minutes.
MAPLE GLAZED RIBS
Basted with a savory sweet sauce, these ribs are definitely finger-licking good!
Provided by Karen Toellner
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
- In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
- Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
- Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 g
SPICY CHERRY-GLAZED BABY BACK RIBS
These spicy "baby backs" are easy to prepare and are sure to please your guests. They are complimented when served with fresh fruit salad, topped with my Creamy Orange Fresh Fruit Salad Dressing, Recipe # 242306 and my Onion Rings, Recipe 211428. Add some fresh Lemonade, my recipe #235288 and you've got a meal all will remember.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. It's important. In face, to it every time you prepare ribs for any recipe.
- Place the ribs in a rectangular dish or baking dish.
- To make the rub, combine the dry rub ingredients.
- Using your fingers, vigorously rub the dry rub on both sides of the ribs.
- Cure the ribs, refrigerated, for 2 hours, or for more flavor, up to 24 hours.
- To make the glaze:.
- In a small bowl, combine the glaze ingredients.
- Stir well.
- To grill the ribs:.
- Grill over a medium indirect fire, basting occasionally, for about 75 minutes or until the meat shrinks from the rib bones.
- Or, cook in a preheated 325 degree oven for the same time.
- Baste the ribs with the glaze only during the last 30 minutes or the glaze will burn.
- To serve:.
- Cut ribs into individual pieces.
- Transfer to a garnished serving platter or to four individual garnished plates.
- Serve at once, with the extra cherry glaze, and the fresh fruit and onion rings.
- Enjoy the compliments I guarantee you'll receive for you effort!
Nutrition Facts : Calories 592.1, Fat 34.8, SaturatedFat 12.8, Cholesterol 114.8, Sodium 163.8, Carbohydrate 46, Fiber 3, Sugar 33.4, Protein 23.9
BOURBON-GLAZED BABY BACK RIBS
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Provided by Kenny Callaghan
Categories Bourbon Mustard Bake Super Bowl Pork Rib Grill/Barbecue Honey Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
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.
HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS
These mouth watering, glistening, finger licking good ribs are most popular dish served at Mauna Lani Bay Hotel and Bungalows' Canoe House restaurant in Hawaii. They are listed on the menu as a pupu, or appetizer, they're often ordered as a mountainous entree and gnawed down to a hill of bones.
Provided by Olha7397
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Whisk all of the ingredients except the ribs in a large bowl to blend.
- Divide the ribs between 2 large baking dishes.
- Brush with half of the sauce.
- Cover the ribs and remaining sauce separately and refrigerate overnight.
- Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
- Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
- Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
- Transfer the ribs to a platter.
- Cut into individual ribs.
- Serve, passing the remaining sauce separately.
- Chef Alan Wong.
- The New Cuisine Of Hawaii.
- Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.
Nutrition Facts : Calories 825.1, Fat 47.7, SaturatedFat 14.7, Cholesterol 157.4, Sodium 2002, Carbohydrate 53, Fiber 3.1, Sugar 41.5, Protein 48.3
More about "glazed baby back ribs recipes"
CHEF D'S GRILLED AND GLAZED BABY BACK RIBS RECIPE - TODAY
From today.com
4.2/5 (46)Category Entrées
- 1. Rinse ribs thoroughly, then place on a cutting board face up (meat side down, bone side up).
GLAZED BABY BACK RIBS RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.5/5 (11)Category Main DishesServings 6Total Time 2 hrs 15 mins
- Preheat oven to 350-degrees F. Place a large piece of aluminum foil inside large roasting pan or rimmed baking sheet.
- Place seasoned rib rack inside aluminum foil-lined roasting pan. Pour pineapple juice over ribs; fold up sides of aluminum foil to seal in juice.
- Bake at 350-degrees F for 1 1/2 hours, or until ribs are tender. When tender, remove from oven, open aluminum foil; allow ribs to cool for at least 20 minutes.*
GLAZED BABY BACK RIBS | WILLIAMS SONOMA
From williams-sonoma.com
Servings 6Total Time 2 hrs 30 mins
KETO GLAZED BABY BACK RIBS RECIPE - ATKINS
From atkins.com
BEST GOCHUJANG-GLAZED BABY BACK RIBS RECIPE - HOW TO MAKE …
From 177milkstreet.com
SMOKED RIBS WITH THE BEST GLAZE - NATASHASKITCHEN.COM
From natashaskitchen.com
APPLESAUCE GLAZED OVEN BABY BACK RIBS » THE PRACTICAL KITCHEN
From thepracticalkitchen.com
ORANGE AND SOY-GLAZED BABY BACK RIBS RECIPE | BON APPéTIT
From bonappetit.com
HONEY-GLAZED BABY BACK RIBS WITH WHISKEY MARINADE RECIPE
From myrecipes.com
HONEY GLAZED BABY BACK RIBS RECIPE | FRESH TASTES BLOG | PBS FOOD
From pbs.org
BABY-BACK RIBS WITH HONEY-MUSTARD GLAZE RECIPE | REAL SIMPLE
From realsimple.com
GRILLED BABY BACK RIBS & STICKY BROWN SUGAR GLAZE RECIPE
From myrecipes.com
GLAZED BABY BACK RIBS - PARADE: ENTERTAINMENT, RECIPES, HEALTH, …
From parade.com
BAKED HONEY GLAZED PORK RIBS - JO COOKS
From jocooks.com
BALSAMIC BBQ GLAZED BABY BACK RIBS RECIPE FROM PINSTRIPES
From donnahup.com
HONEY-GLAZED BABY BACK RIBS WITH WHISKEY MARINADE RECIPE
From foodandwine.com
BAKED OR BARBECUED STICKY GLAZED RIBS - ERREN'S KITCHEN
From errenskitchen.com
BOURBON GLAZED BABY BACK RIBS RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
GRILLED BABY BACK RIBS & STICKY BROWN SUGAR GLAZE RECIPE
From sunset.com
APRICOT GLAZED BABY BACK RIBS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
BABY BACK RIBS - GARNISH & GLAZE
From garnishandglaze.com
SMOKED BALSAMIC GLAZED BABY BACK RIBS RECIPE - MEATWAVE
From meatwave.com
BABY BACK RIBS WITH JAMMY GLAZE | RACHAEL RAY IN SEASON
From rachaelraymag.com
CJ'S GLAZED BABY BACK RIBS | GOLDENS' CAST IRON - RECIPES
From goldenscastiron.com
BABY BACK RIBS WITH BALSAMIC GLAZE - ABSOLUTELY FLAVORFUL
From absolutelyflavorful.com
BEST HOISIN-GLAZED BABY BACK RIBS (FAST & SLOW) RECIPE - HOW TO …
From 177milkstreet.com
GLAZED BABY BACK RIBS - REDBOOK
From redbookmag.com
HONEY-GLAZED BABY BACK RIBS - RASA MALAYSIA
From rasamalaysia.com
GLAZED BABY BACK RIBS | TASTE LIFE
From tastelife.tv
BALSAMIC GLAZED BABY BACK RIBS RECIPE - SERIOUS EATS
From seriouseats.com
CHERRY-GLAZED BABY BACK RIBS - MASTERBUILT
From masterbuilt.com
GLAZED ASIAN BABY BACK RIBS RECIPE - RATHA CHAU | FOOD & WINE
From foodandwine.com
BABY BACK RIBS WITH TAMARIND GLAZE RECIPE | BON APPéTIT
From bonappetit.com
BLACKBERRY GLAZED BABY BACK RIBS - DISH OFF THE BLOCK
From dishofftheblock.com
SMOKED AND GLAZED BABY BACK RIBS : 5 STEPS (WITH PICTURES)
From instructables.com
APPLE-GLAZED BARBECUED BABY BACK RIBS RECIPE - RECIPES.NET
From recipes.net
CHERRY-GLAZED BABY BACK RIBS RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love