Cocoa Rubbed Ribs With Passion Fruit Bbq Sauce Recipe 465 Recipes

BABY BACK RIBS WITH TROPICAL BBQ SAUCE

Steps:

• For the Tropical Rub:
• Whisk all ingredients together.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 200 to 225 degrees F using charcoal and indirect heat.
• Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend.
• In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.

FOOLPROOF RIBS WITH BARBECUE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

COCOA RUBBED RIBS WITH PASSION FRUIT BBQ SAUCE RECIPE - (4.6/5)

Steps:

• Preheat oven to 300°F. Mix brown sugar, cocoa powder, chili powder, basil, garlic powder, onion powder, salt and red pepper in small bowl. Rub spice rub evenly on ribs. Wrap each rack tightly in foil. Place on roasting pan. Bake 2 1/2 to 3 hours or until ribs are very tender. Meanwhile, mix passion fruit nectar, barbecue sauce and and passion fruit liqueur in small saucepan on medium heat. Simmer 30 minutes or until sauce is reduced by half. Remove foil from ribs. Place ribs on grill over medium heat. Grill 5 minutes per side or until ribs are evenly browned, brushing occasionally with barbecue sauce. To broil ribs, place unwrapped ribs on baking sheet. Broil 5 minutes per side or until browned.