Applebee's Baby Back Ribs (Copycat Recipe)
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hr or until ribs are fork tender. Mix all sauce ingredients together in a medium sauce pan and
bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 mins or until slightly thickened.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with
1/2 the sauce and broil 4 to 5 inches from heat source for 6 to 7 mins. turn ribs over, brush with remaining sauce and broil 6 to 7 mins longer or until edges are slightly charred.
Showing posts with label Ribs. Show all posts
Showing posts with label Ribs. Show all posts
Friday, August 5, 2011
Wednesday, August 3, 2011
Apple Radish BBQ Ribs
Apple Radish BBQ Ribs
4 pounds pork spareribs
2 quarts apple juice
3 cups barbecue sauce
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt
Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce
4 pounds pork spareribs
2 quarts apple juice
3 cups barbecue sauce
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt
Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce
Friday, July 1, 2011
Orange Barbecued Ribs
Orange Barbecued Ribs
1 cup Honey Barbecue Sauce
1/4 cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon crushed red pepper
3 pounds pork spareribs or backribs
Mix barbecue sauce, juice, peel and pepper.
Place ribs, bone-sides down, on greased grill over low coals. Grill, uncovered, 30 minutes on each side.
Brush with barbecue sauce mixture; grill an additional 30 minutes or until cook through, turning and brushing with barbecue sauce mixture every 10 minutes.
1 cup Honey Barbecue Sauce
1/4 cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon crushed red pepper
3 pounds pork spareribs or backribs
Mix barbecue sauce, juice, peel and pepper.
Place ribs, bone-sides down, on greased grill over low coals. Grill, uncovered, 30 minutes on each side.
Brush with barbecue sauce mixture; grill an additional 30 minutes or until cook through, turning and brushing with barbecue sauce mixture every 10 minutes.
Wednesday, June 29, 2011
Secret's In The Sauce BBQ Ribs
Secret's In The Sauce BBQ Ribs
2 racks pork baby back ribs (about 4-1/2 lb.)
1-1/2 tsp. pepper
2-1/2 cups barbecue sauce
3/4 cup cherry preserves
1 tbsp. Dijon mustard
1 clove garlic, minced
Cut ribs into serving size pieces. Sprinkle with pepper. Place in a 5 - 6 qt. slow cooker. Combine remaining ingredients; pour over ribs. Cover and cook on Low 6 - 8 hours or until meat is tender. Serve with sauce.
2 racks pork baby back ribs (about 4-1/2 lb.)
1-1/2 tsp. pepper
2-1/2 cups barbecue sauce
3/4 cup cherry preserves
1 tbsp. Dijon mustard
1 clove garlic, minced
Cut ribs into serving size pieces. Sprinkle with pepper. Place in a 5 - 6 qt. slow cooker. Combine remaining ingredients; pour over ribs. Cover and cook on Low 6 - 8 hours or until meat is tender. Serve with sauce.
Barbecue Seasoning Recipe
Barbecue Seasoning Recipe
I use this rub on country-style ribs, pork chops and chicken. You'll likely have all of the seasonings on hand to make a batch, and if you don't use it all, it will keep for the next time. -Rose Rainier, Sheridan Wyoming
* 8 Servings
Ingredients
* 1/4 cup beef bouillon granules
* 1/4 cup chili powder
* 1/4 cup paprika
* 1 tablespoon sugar
* 1 tablespoon garlic salt
* 1 tablespoon onion salt
* 1 teaspoon celery salt
* 1 teaspoon cayenne pepper
* 1 teaspoon pepper
* 1/2 teaspoon curry powder
* 1/2 teaspoon dried oregano
Directions
* In a small bowl, combine all of the ingredients. Store in an airtight container in a cool dry place for up to 6 months. Use as a rub for ribs, chicken or pork. Yield: 1 cup.
Barbecue Seasoning published in Country Extra July 2005, p49
Beth Layman :)
I use this rub on country-style ribs, pork chops and chicken. You'll likely have all of the seasonings on hand to make a batch, and if you don't use it all, it will keep for the next time. -Rose Rainier, Sheridan Wyoming
* 8 Servings
Ingredients
* 1/4 cup beef bouillon granules
* 1/4 cup chili powder
* 1/4 cup paprika
* 1 tablespoon sugar
* 1 tablespoon garlic salt
* 1 tablespoon onion salt
* 1 teaspoon celery salt
* 1 teaspoon cayenne pepper
* 1 teaspoon pepper
* 1/2 teaspoon curry powder
* 1/2 teaspoon dried oregano
Directions
* In a small bowl, combine all of the ingredients. Store in an airtight container in a cool dry place for up to 6 months. Use as a rub for ribs, chicken or pork. Yield: 1 cup.
Barbecue Seasoning published in Country Extra July 2005, p49
Beth Layman :)
Thursday, June 9, 2011
Glazed Baby Back Ribs
Glazed Baby Back Ribs
Serves 8
A not-too-peppery glaze coats succulent pork ribs. Add more jalapeño pepper and extra hot pepper sauce if you prefer a spicier bite.
PEPPER GLAZE
Apple cider 2 cups
Finely chopped red onion 1/3 cup
Finely chopped jalapeño pepper 1 tbsp
Ketchup 1/3 cup
Tomato paste 3 tbsp
Red wine vinegar 2 tbsp
Brown sugar, packed 2 tbsp
Hot pepper sauce 2 tbsp
Pepper 1/4 tsp
Baby back pork ribs (about 8 racks), cut into 3 – 4 bone portions - 4 lbs.
Pepper Glaze: Combine first 3 ingredients in medium saucepan. Bring to a boil on medium-high. Reduce heat to medium. Boil gently, uncovered, for about 15 minutes until reduced to about 1 cup liquid.
Add next 6 ingredients. Stir. Remove from heat. Makes about 2 cups glaze.
Preheat gas barbecue to medium-low. Turn off centre or left burner. Place ribs, bone-side down, on unlit side of greased grill. Brush with glaze. Close lid. Cook for 2 to 2 1/4 hours, turning ribs occasionally and brushing with glaze, until tender. Remove to large plate and serve.
Serves 8
A not-too-peppery glaze coats succulent pork ribs. Add more jalapeño pepper and extra hot pepper sauce if you prefer a spicier bite.
PEPPER GLAZE
Apple cider 2 cups
Finely chopped red onion 1/3 cup
Finely chopped jalapeño pepper 1 tbsp
Ketchup 1/3 cup
Tomato paste 3 tbsp
Red wine vinegar 2 tbsp
Brown sugar, packed 2 tbsp
Hot pepper sauce 2 tbsp
Pepper 1/4 tsp
Baby back pork ribs (about 8 racks), cut into 3 – 4 bone portions - 4 lbs.
Pepper Glaze: Combine first 3 ingredients in medium saucepan. Bring to a boil on medium-high. Reduce heat to medium. Boil gently, uncovered, for about 15 minutes until reduced to about 1 cup liquid.
Add next 6 ingredients. Stir. Remove from heat. Makes about 2 cups glaze.
Preheat gas barbecue to medium-low. Turn off centre or left burner. Place ribs, bone-side down, on unlit side of greased grill. Brush with glaze. Close lid. Cook for 2 to 2 1/4 hours, turning ribs occasionally and brushing with glaze, until tender. Remove to large plate and serve.
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