Oven Braised Apple Bbq Pork Ribs Recipes

APPLE BBQ PORK RIBS

Steps:

• Mix rub ingredients and store in air tight container. Recommend making a triple batch so you'll have some for later.
• Remove membrane from bone side of ribs. Rub ribs generously with rub, wrap in plastic wrap, and refrigerate over night.
• Remove wrap from ribs and bring to room temperature. Re-season with rub.
• Bring grill/smoker up to around 200 degrees F. Using indirect heat, smoke ribs for 5-7 hours. Turn and baste with mop every hour.
• For the finishing sauce, combine all ingredients in a sauce pan and bring to a boil, reduce heat and simmer for one hour.
• For the smoke, use apple wood chips soaked in water. Keep the temperature as close to 200 as possible.
• Apply finishing sauce during the last hour--careful not to burn. Ribs are done when about 3/8 inch of bones are exposed and the rib bones come loose from the meat when twisted.
• Remove from heat, re-season with rub mixture, and let sit for at least 30 min prior to cutting into 2-rib portions.

OVEN BRAISED BARBECUE PORK RIBS

Steps:

• Fold each sheet of foil in half lengthwise.
• You now have two double thick sheets measuring 18x18 inches.
• Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open.
• You now have a double thickness foil bag.
• Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are 'bone-in'.
• Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce.
• Pour into the bag with the ribs.
• Triple fold and firmly crimp the top folded edges of the foil.
• Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours.
• Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan.
• Crimp the cut edge and set the ribs aside, still sealed in the foil.
• Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce).
• While the sauce is reducing, preheat your oven broiler.
• Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender.
• Taste the sauce and add more hot sauce if you want more spiciness.
• Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.).
• Turn the ribs, and repeat.
• If you want a thicker coating, do this brush-and-broil process one more time per side.
• (I usually do.) Serve with any extra sauce to pour over.
• NOTE: If you don't have or can't find the dark maple syrup, dark corn syrup is a good substitute.

WHO LOVES YA BABY-BACK?

Steps:

• Preheat oven to 250 degrees.
• In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
• Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
• Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

APPLE AND BBQ SAUCE BABY BACK RIBS

Steps:

• Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.
• Preheat grill for high heat.
• Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.

BARBEQUE STYLE BRAISED SHORT RIBS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
• Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
• Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

APPLE BRAISED PORK

Steps:

• Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. , Cover and bake at 325° for 55-75 minutes or until a thermometer reads 160°, basting occasionally with juices.Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.