RORY'S RIBS WITH GRILLED CORN, CANTALOUPE, AND FRESH HERB SALAD
Steps:
- For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill.
- Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.
- Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
- Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature.
- For Herb Butter and Corn: Whisk butter and all herbs in medium bowl to blend. Season butter, to taste, with salt and pepper. This can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
- Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours.
- Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
- Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes. Transfer to plate; top with more butter. Serve with remaining butter.
- For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter. Brush with honey; sprinkle with cayenne.
- For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the meal. Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small bowl. Season the dressing with salt and pepper. Strip thick stems from 2 large bunches of fresh Italian parsley and place small top sprigs and leaves in large bowl. Cover and chill until ready to use, up to 2 hours. Re-whisk dressing. Toss parsley with enough dressing to coat and serve.
- In a small saucepan over medium heat, saute the garlic in the oil until fragrant. Add the remaining ingredients and simmer for 1 hour, stirring occasionally.
RORY SCHEPISI'S PRIZE WINNING RIBS
She beat out eight other contestants on The Next Food Network Star to win the Bon Appetit cover challenge with this recipe. I've made it once for a party and it was a hit!
Provided by Grace Lynn
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. Can be made 1 week ahead. Cover and chill.
- Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoons chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. Can be made 1 day ahead; cover and chill.
- Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees. Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. Can be made 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
Nutrition Facts : Calories 223.1, Fat 6.9, SaturatedFat 1.1, Sodium 1731.5, Carbohydrate 40.9, Fiber 2.9, Sugar 32.1, Protein 4.9
RORY'S RIBS
Steps:
- Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. (DO AHEAD - Can be made 1 week ahead. Cover and chill.) Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. (DO AHEAD - Can be made 1 day ahead; cover and chill.) Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F. Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. (DO AHEAD - Can be made 2 hours ahead. Let stand at room temperature.)
ROBERT RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h25m
Yield 4 racks
Number Of Ingredients 22
Steps:
- Prepare a smoker to high heat, 450 degrees F. To prepare the ribs, remove the silver skin from the back or under rib side. Mix the soy and Worcestershire sauces together. Then on a baking sheet or pan, mop on the basting liquid and sprinkle with the Rib Rub. After basting and seasoning, place the ribs on the rack of the smoker and cook for 1 hour. Mop or baste twice during cooking. Once the ribs have cooked for 1 hour, glaze with BBQ Sauce and finish for a final 10 minutes to allow the sauce to glaze the ribs. Serve and enjoy. Cook's Note: Ribs may require additional cooking time due to size and tenderness.
- With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed. Then bag until usage.
- In a bowl, whisk together the ketchup, sugar, vinegar, mustard, Worcestershire sauce, cayenne and salt in a saucepan over low heat. Cook for 5 to 6 minutes to blend flavors. Remove from the heat and hold until using.
RON'S RIB RUB
Great as a dry rub for pork or chicken, or added to your favorite BBQ sauce to add a bit of kick and flavor to your basting. I prefer to rub my pork the day before and refrigerate it overnight wrapped tight in plastic wrap. Also a good seasoning for eggs!
Provided by RonC
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 21
Number Of Ingredients 11
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.
Nutrition Facts : Calories 30.2 calories, Carbohydrate 7 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 621.3 mg, Sugar 5.4 g
RUDYS RIBS
Make and share this Rudys Ribs recipe from Food.com.
Provided by Braunda
Categories Meat
Time 8h15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet brown ribs 5-6 minutes.
- Cut into individual ribs.
- Place in 3 1/2 quart sized slow cooker.
- Mix remaining ingredients; mix well.
- Pour over ribs.
- Cover.
- Cook on low 7-8 hours or until cooked though and tender.
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