Broiled Beef Ribs With Chipotlehoney Sauce Recipes

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BROILED BEEF RIBS WITH CHIPOTLE/HONEY SAUCE



Broiled Beef Ribs with Chipotle/Honey Sauce image

These Beef ribs are the bomb. They are so juicy, tender and have a sweet & spicy honey and chipotle kick. Get the napkins ready; you cannot eat just one. I put them under the broiler, and broil 5 minutes on each side. Fast and easy dinner. Serve with a rice or potato salad; and you are out of the kitchen. Enjoy

Provided by Juliann Esquivel

Categories     Ribs

Time 20m

Number Of Ingredients 14

2 large slabs of beef ribs cut the ribs off each seperate, this is to season better
2 Tbsp in a shaker add two tabelspoons of each seasoning garlic powder, montreal steak seasoning, chipotle powder, goya adobo powder, black pepper.
~~~chipotle honey sauce~~~
2 Tbsp lime juice
2 clove garlic
1/2 c chopped onion
1/4 c cilantro, fresh
2 large chipotle chilies in adobo sauce; can b efound in latin american food markets
2 Tbsp chipotle dobe juice from the can
1/2 tsp ground cumin
1/4 c olive oil
1 large tomato seeded & chopped
1 Tbsp honey or a tad bit more
1/2 tsp salt to taste

Steps:

  • 1. Season your ribs liberly on all sides and set aside for a while
  • 2. Next in the blender add everything for the sauce except the olive oil. Blend all the other ingredients to a smooth sauce. If somewhat pasty add a little water and blend again. Next in a saute pan heat the oil; when shimmering add the contents of the blender and with a wooden spoon saute and cook your sauce for about five minutes. Taste to see if seasoning is ok. Now baste your ribs with this sauce best to use a pastry brush and baste all over.
  • 3. After putting chipotle sauce all over the ribs put under the broiler for about 5 minutes on each side. Ribs should be deep golden brown outside and medium rare inside. If you like your meat medium well then leave an additional 2 minutes in the broiler. Enjoy
  • 4. I use the left over chipotle sauce to sauce the ribs up after broiling. I serve with a rice dish and a salad. P.S. You can adjust your sauce with more honey if you like a sweeter sauce. Enjoy

BROILED SHORT RIBS



Broiled Short Ribs image

Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce.

Provided by Donna

Categories     Main Dish Recipes     Rib Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

4 pounds boneless beef short ribs
salt and pepper to taste
⅓ cup molasses
⅔ cup ketchup
¼ cup fresh lemon juice
1 tablespoon dry mustard
½ teaspoon chili powder
½ teaspoon garlic powder

Steps:

  • Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.
  • In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.
  • Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 16.4 g, Cholesterol 92.3 mg, Fat 18.5 g, Fiber 0.2 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 287.2 mg, Sugar 12.4 g

FOODCHANNEL EDITOR



FoodChannel Editor image

Many recipes for beef ribs grill them as a rack and cut them up before serving, but some cooks like to cut the racks into ribs and grill them individually to make them extra crispy. The mildly hot spice mixture rubbed on the ribs complements the tangy barbecue-style sauce used to coat them near the end of grilling. Recipe courtesy of Williams-Sonoma

Provided by By FoodChannel Editor | July 31, 2011 9:02 am

Yield 4

Number Of Ingredients 18

6 pounds beef ribs, in racks or separated into ribs by the butcher
FOR THE RUB: 4 tablespoons hot or sweet paprika, or a mixture
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried sage
1 tablespoon salt
1 tablespoon freshly ground black pepper
FOR THE BARBECUE SAUCE: 1 cup tomato sauce
1 cup tomato ketchup
1/2 cup horseradish mustard or other spicy mustard
1/4 cup firmly packed light brown sugar
1/4 cup cider vinegar
4 garlic cloves, finely chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 teaspoon salt

Steps:

  • 1 If you purchased the ribs in racks, use a chef's knife to cut between the bones and separate the rack into individual ribs. Do not trim the fat from the ribs; it keeps the ribs moist and flavorful during cooking. 2 In a small bowl, stir together the paprika, chili powder, dry mustard, garlic powder, cumin, sage, salt and black pepper. Rub the ribs thoroughly with the mixture until they are evenly coated. Let the ribs stand at room temperature for 30 to 60 minutes before grilling. 3 In a heavy saucepan over medium-low heat, stir together the tomato sauce, ketchup, horseradish mustard, brown sugar, vinegar, garlic, Worcestershire sauce and cayenne. Cook, stirring often, until the sauce has reduced slightly, about 30 minutes. Stir in the salt. Taste and adjust the seasonings with more salt or cayenne. Remove the sauce from the heat. 4 Prepare a charcoal or gas grill with 1 or 2 areas of medium-high heat and 1 area with no heat. (If using charcoal, place a drip pan in the unheated area.) Place a platter near the grill to warm from the heat of the grill. Lightly oil the grill rack. 5 Place the ribs over the hottest part of the grill and cook, using tongs to turn the ribs often, until well browned on all sides, 3 to 5 minutes total. Move the ribs to the unheated portion of the grill and brush them generously with the barbecue sauce. Cover the grill and cook the ribs, turning and basting with sauce about every 5 minutes, until they are crisp and tender, 12 to 15 minutes. To test for doneness, cut into a rib with a paring knife; it should slip through easily and the interior should have no trace of pink. If the ribs are not done, cover the grill and let them cook, undisturbed, for 5 to 7 minutes more and test again. 6 Return the barbecue sauce to the stovetop over medium heat and simmer for at least 5 minutes. Pile the ribs on the warmed platter and serve immediately, passing the barbecue sauce at the table.

BABY BACK RIBS WITH CHIPOTLE HONEY BARBECUE SAUCE



Baby Back Ribs With Chipotle Honey Barbecue Sauce image

From Marie Simmons' cookbook, "Taste of Honey". Tip: Prior to seasoning the ribs, turn the ribs over and looking at the boney underside, lift a small corner of the silver skin. Using a paper towel, grab hold of the lifted piece and tear across the rib removing the skin entirely.

Provided by gailanng

Categories     Pork

Time P1DT2h

Yield 4 serving(s)

Number Of Ingredients 12

1 cup honey
1 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons reduced sodium soy sauce or 2 tablespoons tamari
1 -2 chipotle chile in adobo, stems trimmed, chopped, depending upon taste
2 tablespoons adobo sauce, depending upon taste (from the can of chilies)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon grated fresh garlic
1 teaspoon coarse salt
5 lbs baby back ribs, each rack halved (2 racks about 2 1/2 pounds each)
coarse salt & freshly ground black pepper

Steps:

  • To make the sauce, place the honey, ketchup, vinegar, soy sauce, chipotles, adobo sauce, chili powder, cumin, garlic and salt in a small saucepan. Heat on medium-low heat until simmering. Cook, uncovered, for 5 minutes. Let cool.
  • Season the ribs on both sides with a sprinkling of salt and a grinding of black pepper and rub inches Place the ribs in a 2-gallon, resealable plastic food storage bag and add the cooled sauce. Refrigerate for 4 to 24 hours, turning the bag occasionally.
  • When ready to cook the ribs, preheat the oven to 350°F Line a large roasting pan or a rimmed sheet pan with aluminum foil for easy cleanup. Fit a rack in the pan and place the ribs on the rack. Pour the sauce into a saucepan and gently heat over medium heat for 5 minutes. Brush the ribs with the sauce.
  • Roast the ribs for 1 1/2 to 2 hours, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones. The ribs can be made ahead and left to stand for up to 2 hours either in a cool kitchen or in the refrigerator.
  • Just before serving either preheat the broiler on high or heat the barbecue to medium-high. Brush the ribs lightly with the sauce and broil or grill on the barbecue for about 2 minutes, or until browned and bubbly. Cut between the ribs and pile them on a platter. Heat the leftover sauce to a gentle boil and simmer for 3 minutes before serving with the ribs.

Nutrition Facts : Calories 1954.8, Fat 122.5, SaturatedFat 44.3, Cholesterol 476.3, Sodium 2077.4, Carbohydrate 87, Fiber 0.9, Sugar 83.6, Protein 132.5

KOREAN BROILED BEEF RIBS



Korean Broiled Beef Ribs image

Make and share this Korean Broiled Beef Ribs recipe from Food.com.

Provided by figaro8895

Categories     Meat

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

1 cup Kikkoman soy sauce
1/4 cup sake or 1/4 cup dry sherry
4 slices gingerroot, julienned
2 garlic cloves, peeled and very thinly sliced
2 tablespoons sugar
3/4 cup apple juice concentrate (no water added)
3 tablespoons sesame oil
4 lbs barbecue beef ribs

Steps:

  • KOREAN BARBECUE SAUCE.
  • Place all the ingredients but the sesame oil in a saucepan and bring to a simmer. Cook 10 minutes, uncovered; then remove from the heat and add the sesame oil. Store in a covered glass or plastic container in the refrigerator.
  • THE BEEF.
  • Purchase four pounds of beef barbecue ribs cut across the grain into 2-inch pieces, Korean or Japaese style. Your butcher will understand. Have the butcher cut them about 1/4 inch thick.
  • Rub each rib with sesame oil and then marinate in a bit of Korean Barbecue Sauce.
  • Grill the ribs over high heat or charcoal, turning once, until tender. Do not overcook this delicacy.

Nutrition Facts : Calories 1779.3, Fat 143.7, SaturatedFat 56.4, Cholesterol 326.6, Sodium 4276.4, Carbohydrate 33.5, Fiber 0.7, Sugar 28.1, Protein 80.9

GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE



Grilled Beef Ribs with Sweet-and-Sticky Barbecue Sauce image

Categories     Fourth of July     Beef Rib     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

3 1/2 cups ketchup
1 cup honey
1 8-ounce can crushed pineapple in juice
2 1/4 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
3 racks beef back ribs (about 9 pounds total), each rack cut in half
2 1/2 cups coarsely chopped celery
1 onion, halved lengthwise
1 1/2 cups coarsely chopped carrots
2 whole bay leaves
10 whole black peppercorns
1 tablespoon salt

Steps:

  • Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
  • Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
  • Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

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