BOURBON-BBQ GLAZED BABY BACK RIBS
Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h25m
Yield 4
Number Of Ingredients 23
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.
Nutrition Facts : Calories 436.9 calories, Carbohydrate 30.9 g, Cholesterol 87.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 8.2 g, Sodium 2018.9 mg, Sugar 25.2 g
BOURBON PEACH-GLAZED BABY BACK RIBS
No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made all year long, not just during the summer.
Provided by Food Network Kitchen
Time 14h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
- Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
- Preheat the oven to 300 degrees F.
- In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
- Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
- Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
- Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
- Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.
BROWN SUGAR AND BOURBON RIBS
Provided by Ted Reader
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For basting sauce:
- Whisk all ingredients in medium bowl to blend.
- For ribs:
- Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
- Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.
RIBS WITH CIDER-BOURBON GLAZE
Make and share this Ribs with Cider-Bourbon Glaze recipe from Food.com.
Provided by Julesong
Categories Fruit
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut the ribs into singles.
- Place them in a large pot or dutch oven and fill with water to cover.
- Simmer over medium heat for two hours, occasionally adding water to cover as needed.
- In a small bowl, whisk together cider, bourbon, garlic, onion, and melted butter.
- Preheat oven to 350 degrees.
- Remove the beef ribs from the simmering and let drain well.
- Brush the ribs with the cider/bourbon glaze.
- Place them in a roasting pan and cover with foil, then bake for 30 to 45 minutes.
- Baste ribs occasionally with pan drippings, until ribs are fork-tender and well-browned.
- Serves 2 hungry folks.
- Enjoy!
Nutrition Facts : Calories 3240.1, Fat 272.2, SaturatedFat 113.5, Cholesterol 668.5, Sodium 522.7, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 145.9
BABY BACK RIBS WITH APPLE CIDER GLAZE
Make and share this Baby Back Ribs With Apple Cider Glaze recipe from Food.com.
Provided by threeovens
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Stir together maple syrup, apple cider, raspberry preserves and crush red pepper flakes to form glaze.
- Season pork ribs with salt and pepper.
- Place ribs on a rack, bone side down, and bake for 40 minutes.
- Brush ribs, on both sides with glaze; bake 15 minutes.
- Brush ribs, on both sides again, with glaze; bake an additional 15 minutes.
- Remove ribs to a platter, brush with any remaining glaze, and let rest 15 minutes before cutting and serving.
Nutrition Facts : Calories 55.8, Sodium 2.7, Carbohydrate 14.3, Fiber 0.1, Sugar 12.2
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- The night before you plan to barbecue, combine the rub ingredients in a bowl. Apply the rub evenly to the ribs, reserving about half of the spice mixture. Place the slabs in a plastic bag and refrigerate them overnight.
- Before you begin to barbecue, take the ribs from the refrigerator. Pat them down with the remaining rub. Let the ribs sit at room temperature for 30 to 40 minutes.
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