Rachael Rays Baby Back Ribs With Jammy Glaze Recipes

BBQ BABY BACK RIBS | KATIE LEE BIEGEL

Steps:

• Combine the brown sugar, chili powder, salt, black pepper, oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture onto both sides of the ribs
• Cover and refrigerate for 1 hour, or up to overnight
• Preheat the oven to 250°F (120 C)
• In a roasting pan, combine the broth and vinegar
• Add the ribs to the pan, cover with foil and tightly seal
• Bake for 2 1/2 hours
• Remove the ribs from the pan and place them on a platter
• Pour the liquid from the pan into a saucepan and bring to a boil
• Lower the heat to a simmer and cook until it's reduced by half
• Add in the barbecue sauce
• Preheat an outdoor grill to medium-high
• Put the ribs on the grill and cook for about 5 minutes on each side, until browned and slightly charred
• Cut the ribs between the bones and toss them in a large bowl with the sauce
• 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.

RACHAEL RAY'S BABY BACK RIBS WITH JAMMY GLAZE

Steps:

• Place ribs in extra large pot.
• Cover with water and boil for 30 minutes.
• Remove from pot and pat dry.
• Stir together chili powder, salt and pepper and rub the mixture all over the ribs.
• Place on grill over medium to medium low heat, meaty side up, and cook 10 to 15 minutes.
• While ribs are on the grill, in a small saucepan, combine the jam, ketchup, steak sauce and vinegar.
• Cook over medium heat, stirring often, until the glaze comes to a boil, about 5 minutes.
• Remove from heat and stir in the hot sauce.
• Brush glaze on the ribs and cook for 10 to 15 minutes longer until ribs are well done and glazed.
• Slice into individual ribs.