Rocky Mountain Apple Ribs Recipes

MOUNTAIN APPLE COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.
• Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.
• Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes.

APPLE COUNTRY RIBS

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.

SMOKEY MOUNTAIN PORK RIBS

Steps:

• Preheat outdoor smoker to approximately 225 degrees F.
• Remove silver skin from ribs, or have butcher do it for you. Brush with mustard then very generously season with salt and pepper, on both sides. Place in a smoker and cook until internal temperature reaches about 155 degrees F, about 1 1/2 to 2 hours. Serve with BBQ sauce on the side, if desired.
• In a small saucepan, combine all ingredients and bring to a simmer for a few minutes for flavors to combine.

BIG JOHN'S ROCKY MOUNTAIN RIBS

Steps:

• Remove rack ends of ribs if not done prior to purchase.
• Pierce meat with a fork several times and cut racks in half.
• In a large pot, combine Dr Pepper, pineapple juice, ale and brown sugar, mix and add ribs.
• Add water in order to submerge ribs completely if necessary.
• Bring to a boil and cook for 1 hour, retaining the liquid when finished.
• Sauté onion, garlic and green pepper in butter for about 5 minutes until tender.
• Add tomato paste and about 3 cups of the liquid remaining from boiling the ribs.
• Add Worcestershire sauce, mustard, vinegar, molasses, liquid smoke and spices, mix well.
• Let mixture boil down stirring often until fairly thick.
• Remove from heat and whisk lime juice into mixture.
• Remove ribs from mixture, dust with cayenne and grill them on a Bar-B-Q over medium heat for 5-8 minutes per side.
• Brush ribs with sauce, then put them back on the Bar-B-Q over LOW HEAT for another 10-15 minutes, bushing frequently with sauce and being careful not to burn them.

ROCKY MOUNTAIN RIBS

Steps:

• Cut racks in half if desired.
• Sprinkle rub on both sides of ribs.
• Place ribs curved side up in disposable aluminum roasting pan.
• Stack ribs on top of one another, if desired.
• Add cider and wine.
• Cover pan tightly with aluminum foil.
• You may have to join two sheets to make one large sheet to cover the top of the pan.
• Roast ribs in 300-degree oven or closed grill on indirect medium heat for 1 1/2 to 2 hours.
• Remove pan from oven or grill and allow to cool slightly. Open foil carefully, and transfer racks to grill.
• Discard liquid in pan.
• Grill racks over direct medium-high heat until slightly browned, about five minutes a side.
• Baste with your sauce and continue grilling until sauce is caramelized, with small black stripes.
• Remove from grill.
• Enjoy. Serves six.

ROCKY MOUNTAIN BRISKET

Steps:

• Place brisket, fat side up, in an 11x7-in. baking dish coated with cooking spray. Combine the chili powder, pepper and salt; rub over brisket. Sprinkle with Liquid Smoke if desired. Add bay leaf. , Cover and bake at 325° for 2-1/2 hours or until meat is almost tender. Drain; discard juices and bay leaf., In a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Pour over brisket. Cover and bake 30 minutes longer or until meat is tender and sauce is heated through. Thinly slice brisket across the grain.

ROCKY MOUNTAIN APPLE RIBS

Steps:

• Pat dry ribs with soft towel. Combine dry ingredients in a small container. Generously cover ribs with dry rub. Place in plastic bag and set in refrigerator for 6-24 hours. Let ribs return to room temperature before cooking (25 minutes). Fill smoke box with pre-soaked apple wood chips. Cover smoke box with layer of aluminum foil. Poke holes into the foil to release smoke. Fill water tray with cool water. Ignite smoker and set at medium heat. Cooking time is approximately 2-3 1/2 hours. Smoke until meat temperature reaches 130° F, then remove water pan and dry smoke until reaches 155° F. Ribs are done when 1/8" to 1/4" of bone end shows and the ribs separate easily.