Worcestershire And Orange Glazed Baby Back Ribs Recipes

BOURBON-BBQ GLAZED BABY BACK RIBS

Steps:

• Combine all the ingredients for the dry rub in a small bowl and mix together well.
• Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
• Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
• Place the wrapped ribs in the fridge to marinate for 2 hours.
• Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
• Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
• Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
• Cut the ribs into individual pieces and serve with extra sauce.

MAPLE GLAZED RIBS

Steps:

• Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
• In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
• Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
• Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

ORANGE GLAZED RIBS

Steps:

• Heat greased grill to low heat.
• Mix barbecue sauce, zest, juice and pepper.
• Place ribs, bone-sides down, on grill.
• Grill, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.

ORANGE AND SOY-GLAZED BABY BACK RIBS

Steps:

• Place ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 2 teaspoons cumin seeds, and 1 teaspoon red pepper flakes in a large pot; add water to cover completely. Bring to a boil and immediately reduce to a simmer. Cover with lid ajar; cook until ribs are tender, about 2 hours. Drain ribs; set aside for 10 minutes.
• Meanwhile, heat oil in a small saucepan over medium heat; add remaining 3 teaspoons cumin seeds and 2 teaspoons red pepper flakes. Toast lightly until fragrant, about 30 seconds; add remaining 6 minced garlic cloves and white and pale-green scallions. Sauté until just soft, about 2 minutes. Add remaining 1/2 cup soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, 12-15 minutes.
• Preheat broiler. Line a rimmed baking sheet with foil. Place ribs on prepared sheet; brush with sauce. Broil until sauce bubbles, 2-3 minutes. Turn, brush with additional sauce, and broil until ribs are heated through and sauce is bubbling, 2-3 minutes longer. Transfer to a platter. Drizzle with remaining sauce. Sprinkle dark-green scallions and citrus zest over.

WORCESTERSHIRE AND ORANGE-GLAZED BABY BACK RIBS

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Place ribs in single layer in 13x9x2-inch glass dish. Pour marinade over ribs, turning to coat both sides. Cover and refrigerate overnight.
• Preheat oven to 350°F. Pour marinade from ribs into small saucepan. Boil marinade until reduced to 1 1/4 cups, about 7 minutes. Line large roasting pan with foil. Arrange ribs, rounded side up, in single layer in prepared pan. Season ribs with salt and pepper. Bake 10 minutes. Brush both sides of ribs generously with marinade. Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes. Cut ribs between bones into individual ribs.
• Meanwhile, prepare barbecue (medium-high heat) or maintain oven temperature. Grill or bake ribs until deep brown, turning frequently, about 10 minutes. 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.

ORANGE BBQ BABY BACK RIBS

Steps:

• Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 325° for 2 to 2-1/2 hours or until tender; drain., In a small bowl, combine the barbecue sauce, orange juice and zest; set aside 1 cup for serving. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Place ribs over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 15-20 minutes or until browned, turning and basting occasionally. Serve with reserved sauce.

GLAZED BABY BACK RIBS

Steps:

• Place 4.5 lbs bone-in ribs in a large shallow dish or jelly-roll pan.
• Make the rub: In a small bowl, combine the minced garlic, 2 tablespoons olive oil, salt, pepper and Worcestershire. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight.
• Meanwhile, make the glaze: Heat the remaining olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and cook until golden brown, stirring occasionally, 2 to 3 minutes. Add ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for 1 minute. Add the water, ketchup, mustard and hot sauce; cook until reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool. (Glaze can be made a day ahead and refrigerated in an airtight container.).
• Heat grill to medium-high, following manufacturers instructions for indirect cooking. Place ribs on grill, cover, and cook until evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and cook until glaze is set, 10 to 15 minutes more.

ORANGE GLAZED COUNTRY PORK RIBS

Steps:

• Spray a 3 or 4 quart slow cooker with cooking spray; place ribs, onions and garlic in cooker.
• Cover; cook on low setting for 8 to 9 hours.
• About 10 minutes before serving, remove ribs from slow cooker; place on serving platter and cover to keep warm.
• In 2 cup microwave safe measuring cup, combine all sauce ingredients; mix well.
• Stir in 3/4 cup juices from slow cooker; discard remaining juices.
• Microwave sauce on high for 2 to 2 1/2 minutes or until mixture boils and thickens, stirring once halfway through cooking.
• Pour sauce over ribs. To make them a bit sticky, I do it one of two ways depending on time. You can either drain all the grease from the crock pot and add the ribs and the sauce back to it, then cook on high uncovered for about another hour or if pressed for time, you can transfer the sauce covered ribs to a shallow baking pan and caramelize under the broiler, basting frequently.
• (I can personally think of all sorts of things I might try adding to this, but until I have tried them out, I will wait to post them lol. Let me know how it turns out!).