Recipe Smoked Baby Back Ribs Tagine Style Smothered In Spicy Apricot Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SMOKED BABY BACK RIBS



Smoked Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h45m

Yield 6 servings

Number Of Ingredients 13

2 racks baby back ribs (about 3 pounds each)
1/4 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon mustard powder
Kosher salt
1 lemon, halved
1 apple, quartered
1 cup apple juice or cider
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
Vegetable oil, for brushing

Steps:

  • Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
  • Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
  • About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
  • Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
  • Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
  • How to prep your ribs:
  • Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE



Baby Back Ribs with Spicy Peach BBQ Sauce image

Provided by Giada De Laurentiis

Time 4h20m

Yield 2 to 4 servings

Number Of Ingredients 13

2 tablespoons light brown sugar
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 racks pork baby back ribs (about 5 pounds total), membrane removed
1 tablespoon extra-virgin olive oil
1 small onion, diced
1 clove garlic, chopped
One 3-inch piece ginger, peeled and chopped
One 10-ounce bag frozen peaches, thawed
3/4 cup apple cider vinegar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon Calabrian chili paste

Steps:

  • For the ribs: Preheat the oven to 300 degrees F.
  • In a small bowl, mix together the sugar, salt and paprika. Place the ribs on 2 sheets of aluminum foil large enough to wrap around them and seal. Rub the ribs evenly on all sides with the sugar mixture. Bring the foil up and around the ribs and crimp closed. Place on a rimmed baking sheet. Bake until tender but not falling apart, about 3 1/2 hours. Allow to cool slightly, about 30 minutes.
  • For the sauce: Heat a medium saucepan over medium heat. Add the oil, onion, garlic and ginger to the pan and cook, stirring often with a wooden spoon, until the onions are soft and fragrant, about 4 minutes. Add the peaches and stir to coat with the flavors. Add the vinegar, sugar, salt and Calabrian chili and stir to combine. Bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Add any dripping that may have accumulated on the baking sheet from the pork. Simmer until the peaches are very soft, about 30 minutes. Using an immersion blender, puree the sauce until it is as smooth or as chunky as you like.
  • Preheat the broiler to high heat. Spoon one-quarter of the sauce all over the ribs. Broil for 4 minutes. Remove and repeat the process another 2 times, until the sauce is thick, sticky and golden brown. Serve with more sauce on the side if desired.

BABY BACK RIBS (SMOKER, OVEN, OR OVEN-TO-GRILL)



Baby Back Ribs (Smoker, Oven, or Oven-to-Grill) image

Smoky, sweet, savory, and pull-apart tender - these baby back ribs have it all.

Provided by Jennifer Segal

Categories     Dinner

Time 5h

Yield 4

Number Of Ingredients 11

3 tablespoons sugar
2 teaspoons salt
1½ tablespoons smoked paprika
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground mustard
½ teaspoon cayenne pepper
2 racks baby back ribs
About 6 tablespoons homemade or store-bought BBQ sauce, plus more for serving

Steps:

  • Make the Spice Rub: In a medium bowl, whisk together the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and cayenne pepper.
  • Preheat the smoker to 225°F or the oven to 300°F. (If using the oven, set one rack in the middle position and one rack in the top position.)
  • Remove the membrane that coats the underside of each rack of ribs. Using a butter knife, loosen the membrane around one of the end bones, scraping it away from the ribs. Once you get under it, grab the membrane with a paper towel and peel it off. If you're lucky, it will come off all in one piece. (Alternatively, ask your butcher to do this for you.)
  • Coat the ribs evenly on both sides with about half of the spice rub. Allow the ribs to sit for about 15 minutes to "sweat" and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it's not - use it all.
  • Smoker Method: Place the spice-coated ribs in the smoker and cook for 2 hours. Remove the ribs from the smoker and double wrap each rack in heavy-duty foil. Return to the smoker for 1½ hours. Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Carefully unwrap, leaving the ribs on the foil, and brush to the top of each rack with about 3 tablespoons of the BBQ sauce. Fold the edges of the foil around the ribs, creating a makeshift "pan" for each rack. Place the racks back in the smoker on the foil and cook for 45 minutes to 1 hour more, or until the racks are tender. To determine if they're done, lift them from the center with tongs - if they bend easily and the meat "cracks" on top, they are ready. Let the ribs cool for about 10 minutes, then slice and serve.
  • Oven or Oven-to-Grill Method: Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the prepared pan, cover the pan tightly with foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of the barbecue sauce. Broil until the sauce just starts to bubble and caramelize, 2 to 4 minutes. Keep a close eye on the ribs while they're under the broiler; because of the sugar in the rub and sauce, they will quickly go from nicely caramelized to burnt. (Alternatively, you can skip the broiling and finish the ribs on the grill. Preheat the grill to medium and grill the baked racks for 10 to 15 minutes, brushing occasionally with the BBQ sauce until charred in spots and heated through. Adjust heat as necessary to prevent burning.) Let the ribs cool for about 10 minutes, then slice and serve.
  • Reheating/Freezing Instructions:The cooked ribs will keep in a covered container in the refrigerator for 3 to 4 days, or they can be frozen for up to 3 months. To reheat, thaw the ribs overnight in refrigerator if necessary, then place on a foil-lined baking sheet. Brush the ribs with another layer of BBQ sauce and cover tightly with foil. Warm in a 250°F oven for 30 to 35 minutes, or until warmed through. Remove the foil and continue cooking for 10 to 15 minutes to allow the sauce to set and the bark to crisp up.

Nutrition Facts : Calories 1,298, Fat 88 g, Carbohydrate 23 g, Protein 103 g, SaturatedFat 31 g, Sugar 18 g, Fiber 2 g, Sodium 1340 mg, Cholesterol 369 mg

BABY BACK RIBS, SMOKED TO PERFECTION



Baby Back Ribs, Smoked to Perfection image

I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This is a variation of the popular 2-2-1 technique for smoking baby back ribs.

Provided by DrewBabe

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 4h40m

Yield 12

Number Of Ingredients 8

3 racks pork baby back ribs
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon ground cumin
¼ cup barbeque sauce (such as KC Masterpiece® Original), or to taste

Steps:

  • Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).
  • While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both sides of the ribs.
  • Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours. Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 degrees C).
  • Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 1699.7 calories, Carbohydrate 4.1 g, Cholesterol 536.1 mg, Fat 134.7 g, Fiber 0.7 g, Protein 110.7 g, SaturatedFat 50 g, Sodium 1688.4 mg, Sugar 1.8 g

HICKORY-SMOKED BABY BACK RIBS



Hickory-Smoked Baby Back Ribs image

These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.

Provided by Rob Rainford

Categories     Grill/Barbecue     Pork     Pork Rib     Fourth of July     Juneteenth     Molasses     Cumin     Vinegar     Backyard BBQ     Summer

Yield Makes 4 to 6 servings

Number Of Ingredients 21

Ribs:
5 Tbsp (75 mL) packed brown sugar
3 Tbsp (45 mL) kosher salt
2 Tbsp (30 mL) sweet smoked paprika 4 tsp (20 mL) ancho chili powder
1 Tbsp (15 mL) paprika
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) freshly cracked black pepper 2 tsp (10 mL) dried thyme leaves
6 racks baby back ribs, about 6 lb (2.7 kg)
4 medium chunks hickory wood, soaked in water for at least 2 hours (if using a charcoal grill) or 4 cups (1 L) hickory wood chips, soaked in water for at least 2 hours (if using a gas grill)
Barbecue Sauce:
3⁄4 cup (185 mL) apple cider
1⁄2 cup (125 mL) ketchup
3 Tbsp (45 mL) red wine vinegar
1 Tbsp (15 mL) Dijon mustard
2 tsp (10 mL) light soy sauce
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) molasses
1⁄2 tsp (2 mL) ancho chili powder
1⁄2 tsp (2 mL) ground cumin
1⁄2 tsp (2 mL) minced garlic
1⁄4 tsp (1 mL) freshly ground black pepper

Steps:

  • The Rainford Method
  • For the ribs, stir together the sugar, salt, smoked paprika, chili powder, regular paprika, onion powder, black pepper and thyme. Set aside.
  • With a small, sharp knife, release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of paper towel and peel the membrane off the rack. (If you leave the membrane on, the ribs will be chewy.)
  • Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavor is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.
  • Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 250 to 300°F (120 to 150°C) to grill the ribs. For gas grills, preheat the grill to low then turn off one side of the grill to achieve indirect heat. Place a drip tray on the cooler side of the grate and half fill the pan with warm water or the beer of your choice.
  • Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke.
  • Place the rib racks over indirect heat as far from the heat as possible, with the bone sides facing toward the heat. Close the lid and close the top vent on a charcoal grill about halfway. This will maintain a temperature between 250 and 300°F (120 and 150°C). Cook the ribs for 2 hours.
  • Once the ribs are on, it's time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don't, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.
  • The first batch of charcoal should be cooling down after 2 hours. Now is the time to use your chimney starter and get another batch of charcoal lit. Add the remaining wood chunks to the coals to get a little more smoke. If using a gas grill, wrap the remaining chips in foil and place directly on the hotter side of the grate. Close the lid and grill for another 2 hours. Make sure to come back every hour on the hour to check the temperature and to add more charcoal, if necessary. In the last hour of grilling, your ribs will start to show signs of cooking all the way through. When the meat pulls back from the bone, the ribs are almost ready. Baste the ribs with the barbecue sauce during the last 5 to 10 minutes of cooking. I like to tent my ribs before serving, so take them off the grill and let them rest, loosely covered with foil, for 10 minutes.

More about "recipe smoked baby back ribs tagine style smothered in spicy apricot sauce recipes"

SMOKED BABY BACK RIBS RECIPE
smoked-baby-back-ribs image
Web Steps 1 Peel the membranes away from back side of the ribs and season the ribs on both sides with salt and pepper. Ingredients 3 Rack (2-2 1/2 …
From traeger.com
3.4/5 (60)
Phone (800) 872-3437
Category Pork
See details


SMOKED BABY BACK RIBS WITH HOMEMADE BBQ SAUCE | BUNS IN MY …
smoked-baby-back-ribs-with-homemade-bbq-sauce-buns-in-my image
Web May 17, 2021 1 rack baby back ribs 1 tablespoon salt 2 teaspoons ground black pepper 2 teaspoons garlic powder 1/2 cup Bourbon BBQ Sauce Instructions Combine the salt, pepper, and garlic powder and …
From bunsinmyoven.com
See details


EASY SMOKED BABY BACK RIBS (THE BEST RIBS!) - FROM SCRATCH FAST
easy-smoked-baby-back-ribs-the-best-ribs-from-scratch-fast image
Web Jun 17, 2020 Rub baby back rib racks with the spice rub. If you have the time, let them sit overnight in the fridge (see above). Smoke the ribs at 225˚F directly on the smoker grates for 3 hours.
From fromscratchfast.com
See details


HOW TO SMOKE BABY BACK RIBS | THE 3-2-1 COOKING …
how-to-smoke-baby-back-ribs-the-3-2-1-cooking image
Web Jun 14, 2018 Smoke ribs over indirect heat at 225 - 250 degrees celsius for 3 hours While ribs are smoking, get out foil - cut enough to generously wrap ribs Place brown sugar, butter, and honey on foil (see pic) Place …
From redmeatlover.com
See details


SMOKED BABY BACK RIBS - PEEL WITH ZEAL
smoked-baby-back-ribs-peel-with-zeal image
Web Jun 8, 2020 Remove ribs from the smoker. Mix together the cider vinegar and white wine to make the braising liquid. Using three large sheets of foil, place one rack of ribs in each. Seal up all but one end of the foil, pour ⅓ …
From peelwithzeal.com
See details


SPICY SMOKED PORK RIBS WITH EASY 5 INGREDIENT DRY RUB …
spicy-smoked-pork-ribs-with-easy-5-ingredient-dry-rub image
Web May 24, 2019 FOR THE DRY RUB: Whisk the dry rub ingredients together in a bowl. Remove the pork ribs from the package and pat dry. Arrange on a clean work surface. Carefully remove the membrane on the back side …
From girlcarnivore.com
See details


SMOKED BABY BACK RIBS | OKLAHOMA JOE'S®
smoked-baby-back-ribs-oklahoma-joes image
Web 1. Preheat your smoker to 225°F. 2. Remove the membrane under each slab of ribs. Hot Tip Insert a butter knife between the membrane and the bone. Grab and pull the membrane with paper towels to remove. 3. …
From oklahomajoes.com
See details


SMOKED BABY BACK RIBS - RECIPES WORTH REPEATING
smoked-baby-back-ribs-recipes-worth-repeating image
Web Apr 12, 2022 If you're smoking baby back ribs, use the 2-2-1 method. Using this method will get you perfectly tender meat that will fall off the bone. This method entails smoking them for the first 2 hours directly on …
From recipesworthrepeating.com
See details


SMOKED BABY BACK RIBS – MODERN HONEY
smoked-baby-back-ribs-modern-honey image
Web Aug 11, 2018 Prepare a smoker to cook at 225 degrees. Place the ribs in the smoker, meat side up and cook low and slow for two hours. Remove the ribs from the smoker and increase the temperature to 250 degrees. …
From modernhoney.com
See details


SMOKED BABY BACK RIBS
Web Smoked Dry Rubbed Baby Back Ribs Cook time: 5 hours Serves: 4 Ingredients RUB 1/4 cup dark brown sugar 1/4 cup sea salt 1/4 cup pimenton (Spanish smoked paprika) 2 …
From traeger.com
Phone (800) 872-3437
See details


SMOKED BABY BACK RIBS
Web Jul 16, 2022 Baby Back Ribs - 1 rack. Apple Cider Vinegar - ½ cup apple cider vinegar Water - ½ cup. Pork Dry Rub - ¼ cup pork dry rub or pork seasoning. BBQ Sauce - ½ …
From bakeitwithlove.com
See details


SMOKED BABY BACK RIBS RECIPE | BBQ HERO
Web May 10, 2023 Preheat the Pellet Smoker to 275°F using hickory wood pellets. Remove the membrane from the back of the ribs. Prepare rub by combining all rub ingredients in a …
From bbqhero.com
See details


SMOKED BABY BACK RIBS RECIPE
Web 1/2 tablespoon Salt. 03. Place ribs in smoker and cook for 3 hours. After 3 hours, remove the ribs and wrap in heavy-duty aluminum foil (Optional: You can baste with your favorite …
From masterbuilt.com
See details


SPICED BABY BACK RIBS - WHAT'S GABY COOKING
Web Jun 7, 2022 Preheat the broiler or BBQ. Brush each rack of ribs liberally with the various barbecue sauce and broil or grill for about 10 minutes, turning and brushing occasionally …
From whatsgabycooking.com
See details


SWEET AND SPICY SMOKED BABY BACK RIBS - TWO DIFFERENT RECIPES!
Web These sweet and spicy smoked baby back ribs are perfect for any summer party! One rack with a spicy Texas style rub and sauce, and a second rack with e sweet...
From youtube.com
See details


SMOKED DRY RUBBED BABY BACK RIBS RECIPE
Web 5. Insert the probe into the center of a rack of ribs, avoiding the bones. Place the ribs, bone-side down, directly on the grill grates. Close the lid and smoke the ribs the internal …
From traeger.com
See details


SPICY AND STICKY BABY BACK RIBS RECIPE - DONALD LINK
Web May 25, 2017 Directions. In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice …
From foodandwine.com
See details


Related Search