Rib Rub By Rachael Ray Recipes

RIO GRANDE RUB STEAKS

Steps:

• Let steaks rest from refrigerator for a few minutes to take the chill off.
• Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: ground Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.
• Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
• Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red grilled onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
• Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
• Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.
• Yield: 4 + servings
• Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.
• Yield: 4 servings

MOROCCAN RUB LAMB CHOPS

Steps:

• Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon.

RIB RUB BY RACHAEL RAY

Steps:

• Combine all ingredients in a small bowl.
• Rub the mixture into both sides of the ribs.
• Place in casserole dish, cover and refrigerate 8 hours to overnight to marinate.

BBQ BABY BACK RIBS | KATIE LEE BIEGEL

Steps:

• Combine the brown sugar, chili powder, salt, black pepper, oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture onto both sides of the ribs
• Cover and refrigerate for 1 hour, or up to overnight
• Preheat the oven to 250°F (120 C)
• In a roasting pan, combine the broth and vinegar
• Add the ribs to the pan, cover with foil and tightly seal
• Bake for 2 1/2 hours
• Remove the ribs from the pan and place them on a platter
• Pour the liquid from the pan into a saucepan and bring to a boil
• Lower the heat to a simmer and cook until it's reduced by half
• Add in the barbecue sauce
• Preheat an outdoor grill to medium-high
• Put the ribs on the grill and cook for about 5 minutes on each side, until browned and slightly charred
• Cut the ribs between the bones and toss them in a large bowl with the sauce
• Serve hot

SOUTHERN COMFORT GLAZED BABY BACK RIBS

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.

SHORT RIB RAGU WITH DRUNKEN PAPPARDELLE

Steps:

• Adding wine-steeped pasta to the leftover wine-braised beef ragu is super-intense.
• Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.
• While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

RON'S RIB RUB

Steps:

• Mix brown sugar, paprika, kosher salt, white sugar, chili powder, beef bouillon, garlic powder, onion powder, black pepper, cayenne pepper, and tarragon leaves together in an airtight container. Store in a cool, dark place.

RACHAEL RAY'S BABY BACK RIBS WITH JAMMY GLAZE

Steps:

• Place ribs in extra large pot.
• Cover with water and boil for 30 minutes.
• Remove from pot and pat dry.
• Stir together chili powder, salt and pepper and rub the mixture all over the ribs.
• Place on grill over medium to medium low heat, meaty side up, and cook 10 to 15 minutes.
• While ribs are on the grill, in a small saucepan, combine the jam, ketchup, steak sauce and vinegar.
• Cook over medium heat, stirring often, until the glaze comes to a boil, about 5 minutes.
• Remove from heat and stir in the hot sauce.
• Brush glaze on the ribs and cook for 10 to 15 minutes longer until ribs are well done and glazed.
• Slice into individual ribs.