Quincyjonesribs Recipes

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QUINCY JONES RIBS



Quincy Jones Ribs image

My sister saw this on an Oprah show and everytime she makes them everyone drools! A different kind of rib as they are not saucy and sticky with BBQ sauce. Very yummy nonetheless and slightly different than other ribs by the same name.

Provided by CrystalRN

Categories     Very Low Carbs

Time 8h10m

Yield 5-6 serving(s)

Number Of Ingredients 9

5 lbs baby back ribs or 5 lbs pork ribs
2 green peppers, finely julienned
2 yellow peppers, finely julienned
2 red peppers, finely julienned
2 medium onions, finely julienned
6 garlic cloves, chopped
2 jalapeno peppers, seeded and diced fine
lawrey's seasoning salt (to taste)
fresh ground pepper (to taste)

Steps:

  • Cut ribs into 2-4 rib sections. Sprinkle ribs with salt and pepper to taste and rub in well.
  • Mix peppers, onion, garlic and jalapeno together in a bowl.
  • Line (9x13 inch) baking pan with heavy foil (you may need 2 pans). Place layer of ribs then a layer of pepper mixture over ribs (about 1/2 mixture). Repeat layers.
  • Refrigerate, covered, over night to marinate. Remove from refrigerator and allow to come to room temperature. Preheat oven 450°.
  • Place pan of ribs in oven, reduce heat to 300° and cook for 8 hours.

Nutrition Facts : Calories 1744.8, Fat 134.6, SaturatedFat 49.9, Cholesterol 534.9, Sodium 463.7, Carbohydrate 15.8, Fiber 3.3, Sugar 5.2, Protein 112.3

EASY FALL OFF THE BONE OVEN-BAKED RIBS



Easy Fall Off the Bone Oven-Baked Ribs image

Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 3h15m

Yield Makes 4 Servings

Number Of Ingredients 10

2 to 2 1/2 pounds baby back pork ribs
Salt and black pepper
1 tablespoon olive oil
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 cup ketchup, try our homemade ketchup recipe
1 tablespoon hot chili sauce (suggestion Sriracha)
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste

Steps:

  • Heat oven to 275° Fahrenheit (135C).
  • If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
  • Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
  • Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
  • While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
  • Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
  • Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
  • Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
  • Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
  • Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
  • To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg

QUINCY JONES' THRILLER RIBS



Quincy Jones' Thriller Ribs image

These are Oprah's favorite ribs. No stiky sweet sauce here! The ribs are marinated in a dry rub of spices and garlic and jalapeno peppers for 2 days (hence the 2 day Prep time) and slow roasted in a low oven for 8 hours.

Provided by yooper

Categories     Pork

Time P2DT8h

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons spike seasoning (see note)
1 teaspoon Accent seasoning
1/2 teaspoon fresh ground black pepper
5 racks of baby-back pork ribs (about 5 pounds)
6 cloves garlic, minced
2 large jalapeno peppers, minced
2 large onions, halved and thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced

Steps:

  • In a cup, combine Spike and Ac'cent seasonings, and black pepper.
  • Sprinkle 1/4 teaspoon seasoning mixture on each side of the rib racks.
  • In a small bowl, combine the minced garlic, jalapeno peppers and remaining seasoning mixture.
  • Rub the garlic mixture on the top and bottom of the ribs.
  • Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs.
  • Spread a layer of onions and bell peppers on top of the foil.
  • Place 2 rib racks, side by side, on the vegetables.
  • Continue to layer the onions and peppers and the ribs.
  • Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.
  • Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes.
  • Preheat the oven to 400.
  • Before placing the ribs in the oven, reduce the temperature to 300.
  • Bake the foil-wrapped ribs for 6 to 8 hours.
  • Remove the ribs.
  • Spoon off the fat from the liquid in the pan and discard, reserving the pan juices.
  • Cut each rack into three sections and serve with the vegetables and pan juices.
  • *NoteSpike seasoning is a special blend of 38 herbs, vegetables and exotic spices, combined with a bit of salt.
  • It can be found in most major grocery stores with spices or salt.

CORN RIBS



Corn Ribs image

Provided by Ree Drummond : Food Network

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 13

1 tablespoon brown sugar
1 tablespoon smoked paprika
1 heaping teaspoon garlic powder
1 large pinch kosher salt
1 large pinch black pepper
3 ears corn, shucked
2 tablespoons olive oil
1/4 cup mayonnaise
1/4 cup BBQ sauce
2 tablespoons brown mustard
1 tablespoon honey
1/2 cup store-bought fried onions
2 green onions, sliced thin

Steps:

  • Preheat the oven to 425°F. Cover the bottom of a baking sheet with parchment paper.
  • For the ribs: In a small bowl, mix together the brown sugar, paprika, garlic powder, salt and pepper. Set aside.
  • Using a sharp knife, carefully halve the ears of corn lengthwise (see Cook's Note). Then, cut each half lengthwise, creating 4 equal pieces. Brush each with the olive oil and season the corn with the spice mix. Transfer to the prepared baking sheet.
  • Bake until the corn is nicely charred and the slices begin to curl, resembling ribs, 18 to 20 minutes.
  • While the ribs bake, make the mustard mayo: Mix together the mayonnaise, BBQ sauce, mustard and honey in a small bowl. Set aside.
  • Remove the ribs from the oven and immediately brush with a little bit of the sauce. Transfer the corn ribs to a platter. Sprinkle over the fried onions and the green onions, then serve.

QUINCE JELLY



Quince jelly image

Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit

Provided by Katy Gilhooly

Time 2h20m

Yield Makes 2 x 350ml jars

Number Of Ingredients 4

1.5kg ripe quince, chopped
1 lemon, zest peeled into strips, juiced
900g preserving sugar (you may need less)
1 tbsp orange blossom water (optional)

Steps:

  • Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
  • Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
  • Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.

Nutrition Facts : Calories 34 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.1 grams fiber

NINJA FOODI RIBS



Ninja Foodi Ribs image

When we're missing the grill in wintertime, these tangy Ninja Foodi ribs give us that same smoky barbecue taste we love. They're so simple, and fall-off-the-bone delicious, too! -Sue Evans, Marquette, Michigan

Provided by Taste of Home

Time 50m

Yield 4 servings

Number Of Ingredients 6

1/2 cup water
1-1/2 teaspoons cider vinegar
1-1/2 teaspoons soy sauce
2-1/2 pounds pork baby back ribs, cut into serving-size portions
1 tablespoon mesquite seasoning
1/2 cup barbecue sauce, divided

Steps:

  • Combine water, vinegar and soy sauce in inner pot of a large multi-cooker. Rub ribs with seasoning; add to inner pot. Lock pressure lid. Press pressure function; select ribs setting. Set to medium cook time (30 minutes). Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove ribs to a tray; brush with 1/4 cup barbecue sauce. Discard cooking liquid. Wipe inner pot clean. , Place wire rack into inner pot. Arrange ribs in a single layer on rack. Cover with air frying lid. Press air fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly glazed. Brush with remaining 1/4 cup sauce.

Nutrition Facts : Calories 414 calories, Fat 26g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 788mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 28g protein.

QUINCY JONES' THRLLER RIBS



QUINCY JONES' THRLLER RIBS image

Categories     Pork

Yield 8 servings

Number Of Ingredients 10

2 tsp Spike
1 tsp Ac'cent
1/2 tsp blk pepper
6 med garlic cloves
2 lg jalapenos, seeded
5 lbs baby back ribs
2 lg onions
2 red bell peppers
2 yellow bell peppers
2 orange bell peppers

Steps:

  • In a cup, combine Spike, Ac'cent and pepper. Sprinkle 1/4 tsp seasoning mixture on each side of rib racks. Chop garlic and jalapenos in mini processor. Add rest of seasoning mixture. Rub this garlic mixture on top and bottom of ribs. Halve onions and slice thinly. Thinly slice bell peppers. Line a large roasting pan with heavy-duty foil, with enough overhang to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Top with rib racks. Continue to layer vegs and meat. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days. Remove the pan from the refrigerator and let it sit at room temp for 30 minutes. Preheat the oven to 400*. Place ribs in oven and immediately reduce heat to 300* Bake the foil-wrapped ribs for 6-8 hours. remove the ribs from oven. Spoon off the fat from the liquid in the pan and discard, reserving pan juices. Cut each rack into 3 sections and serve with the vegs and pan juices.

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