HONEY BAKED APPLES
These baked apples are stuffed with cranberries and glazed with a mixture of honey and brown sugar for an extra-special treat that makes the house smell great too!
Provided by AMBERLIANNE
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Core the apples, and remove the peel from the top third of each one. Place them in a baking dish, and fill the core holes with as many cranberries as you can fit.
- Meanwhile, stir together the water, brown sugar and honey in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and honey if necessary. Once it comes to a boil, pour the mixture over the apples.
- Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. Serve with vanilla ice cream.
Nutrition Facts : Calories 252 calories, Carbohydrate 61 g, Cholesterol 9.2 mg, Fat 2.3 g, Fiber 4.1 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 26.9 mg, Sugar 55.1 g
HONEY GARLIC RIBS
Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.
Provided by Laurie Thompson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
- Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
- Bake for 1 hour, turning every 20 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g
SLOW COOKER HOT HONEY RIBS
These simple, snackable ribs are slow cooked until they are very tender. Then the ribs are brushed with spicy honey, and broiled for 2 minutes to caramelize. Don't worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices. (You could also make these ribs in a pressure cooker by following this recipe.) One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.
Provided by Sarah DiGregorio
Categories dinner, finger foods, meat, appetizer, main course
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl; mix to combine.
- Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.
- Lightly coat a 6- to 8-quart slow cooker pot with oil or cooking spray. With the meaty sides facing out and the bones pointing up, coil the ribs into the pot, standing them up in a circle. (You do not need to add liquid.) Cook on low until the meat is very tender when flaked with a fork, but the ribs are not quite falling apart, 6 to 8 hours.
- Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)
- Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey. Using a spoon, drizzle the honey all over the ribs, using about half the honey, but leaving the chiles in the bowl.
- Broil the ribs until they are caramelized, sizzling and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt then drizzle more of the hot honey and chiles this time over the ribs, to taste. Serve with any remaining hot honey on the side.
HONEY APPLE RIBS
Make and share this Honey Apple Ribs recipe from Food.com.
Provided by Gingerbear
Categories Pork
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan combine barbecue sauce, honey, jelly, catsup, the 1/4 cup water, celery, brown sugar, relish, mustard, and cinnamon.
- Cook and stir over medium heat until bubbly.
- Reduce heat.
- Simmer, uncovered, for 15 minutes, stirring frequently.
- Remove from heat; cool.
- Meanwhile, place ribs in a Dutch oven.
- Add water to cover.
- Bring to boiling.
- Reduce heat and simmer, covered, 45 minutes or until tender.
- Drain.
- Cool slightly.
- Place ribs in a 3-quart baking dish; pour cooled sauce over ribs.
- Cover and chill 4 to 24 hours, turning ribs once or twice.
- Before serving, remove ribs from sauce.
- Reserve sauce.
- Grill ribs directly over medium coals or broil 4 to 5 inches from heat for 15 to 20 minutes, turning and brushing with sauce once (watch closely to prevent burning).
- Heat any remaining sauce until bubbly; pass with ribs.
Nutrition Facts : Calories 1078.6, Fat 75.7, SaturatedFat 27.8, Cholesterol 257.2, Sodium 723.6, Carbohydrate 45.9, Fiber 1, Sugar 37.3, Protein 52.3
HONEY BAKED RIBS
Here's a delicious recipe that's easy to make. All the preparation is done the day before, so it's perfect for those busy days.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Combine the first five ingredients in a bowl. Pour half into a large resealable plastic bag or shallow glass container; add ribs. Cover and refrigerate overnight, turning once. Refrigerate remaining marinade. , Remove ribs to a greased roasting pan; discard marinade. Cover and bake at 425° for 10 minutes. Reduce heat to 325°. Cover and bake 30 minutes longer; drain. Pour reserved marinade over ribs. Bake, uncovered, for 50-70 minutes or until meat is tender, basting frequently.
Nutrition Facts :
APPLE COUNTRY RIBS
For a melt-in-your-mouth delicious main course at your next event, try these super-tender boneless ribs from our Test Kitchen. They're treated to a sweet apple juice, brown sugar and herb combination that's sure to have folks asking for seconds.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 10 ingredients. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 5 hours or overnight. Cover and refrigerate remaining marinade for basting., Prepare grill for indirect heat. Drain pork, discarding marinade in bag. Grill ribs, covered, over indirect medium heat for 10 minutes on each side. Baste with some of the reserved marinade. Grill 20-25 minutes longer or until ribs are tender, turning and basting occasionally. Freeze option: Freeze cooled ribs in heavy-duty foil. To use, partially thaw in refrigerator overnight. Place foil packet on a baking sheet and open packet. Reheat in a preheated 350° oven for 20-30 minutes or until heated through.
Nutrition Facts :
HONEY MUSTARD RIBS RECIPE BY TASTY
Here's what you need: baby back ribs, French's honey mustard, butter, honey, French's honey mustard, cayenne, McCormick ® Paprika, garlic powder, salt
Provided by Griffin Bohen-Meissner
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
- Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
- Brush French's Honey Mustard on both sides, covering all areas. Fold foil over ribs to form an enclosed packet. Use a knife to poke a few venting slits in each foil pack.
- Place foil-wrapped rack on grill, close lid, and cook for 1-2 hours, until ribs are tender but not falling apart.
- Glaze: Melt butter in a small saucepan over low heat. Add in the rest of the ingredients and whisk well. Let glaze simmer for 2-3 minutes. Remove from heat.
- Unwrap the foil and spread the glaze all over the ribs.
- Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10-15 minutes.
- Remove from grill, then let cool for 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 586 calories, Carbohydrate 28 grams, Fat 43 grams, Fiber 0 grams, Protein 19 grams, Sugar 25 grams
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- Place ribs in a shallow roasting pan. Bake, uncovered, in a 350 degree F oven for 1 hour. Drain off fat.
- Meanwhile, for sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce, and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. (You should have about 1-1/2 cups sauce.)
- Spoon 1/3 cup of the sauce over the ribs. Bake, covered, for 45 to 60 minutes more or until tender, turning ribs and spooning 1/3 cup more of the sauce over ribs after 25 minutes. Heat remaining sauce until warm; pass with ribs.
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