You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
RECIPE: ISO REC: favorite baby back ribs
- Thread starter denice
- Start date
RECIPE:
REC: Who Loves Y’a Baby-Back
Who Loves Y’a Baby-Back?
Recipe courtesy Alton Brown
Prep Time: 1 hour 10 minutes - Cook Time: 3 hours 25 minutes - Yield: 2 slabs ribs
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon jalapeno seasoning
½ teaspoon Old Bay Seasoning
½ teaspoon rubbed thyme
½ teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250°F.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down.
Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2½ hours.
Transfer the braising liquid into a medium sauce pot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
Who Loves Y’a Baby-Back?
Recipe courtesy Alton Brown
Prep Time: 1 hour 10 minutes - Cook Time: 3 hours 25 minutes - Yield: 2 slabs ribs
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon jalapeno seasoning
½ teaspoon Old Bay Seasoning
½ teaspoon rubbed thyme
½ teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250°F.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down.
Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2½ hours.
Transfer the braising liquid into a medium sauce pot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
Rec: Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce...I'm right fond of these from Epi.
By the number of excellent reviews, I'm not the only one.
CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest restaurant, and the ribs he prepared for an event I attended were out of this world. Could you possibly persuade the chef to share the recipe?"
The espresso powder gives the sauce great depth of flavor.
2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce
1/2 cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder
Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
Makes 4 to 6 servings.
Bon Appétit
R.S.V.P.
June 2003
Lovell's of Lake Forest, Lake Forest, IL
http://www.epicurious.com/recipes/recipe_views/views/108240
By the number of excellent reviews, I'm not the only one.
CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest restaurant, and the ribs he prepared for an event I attended were out of this world. Could you possibly persuade the chef to share the recipe?"
The espresso powder gives the sauce great depth of flavor.
2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce
1/2 cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder
Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
Makes 4 to 6 servings.
Bon Appétit
R.S.V.P.
June 2003
Lovell's of Lake Forest, Lake Forest, IL
http://www.epicurious.com/recipes/recipe_views/views/108240
C, I'm sooooo glad that you posted this recipe. Would you believe>>>
that I had it printed out, and even bought the bbq sauce for it (don't usually use the stuff) and then, a few months later, couldn't remember what I bought the sauce for, LOL. That ever happen to you??? Now I can use the sauce & not feel as guilty! Thanks.
that I had it printed out, and even bought the bbq sauce for it (don't usually use the stuff) and then, a few months later, couldn't remember what I bought the sauce for, LOL. That ever happen to you??? Now I can use the sauce & not feel as guilty! Thanks.
richard-in-cincy
Well-known member
Thai Chicken Curry to use your red curry paste...
Curious, you asked me for this recipe a long time ago. Maybe you bought the paste for this? I've made it a few times and really liked it. So has Val. If you make it, julienne the red bell pepper in 1/4" strips and then halve. I'm going to put this on my limited menu because it's so good and easy to make.
http://www.epicurious.com/recipes/recipe_views/views/103786
Curious, you asked me for this recipe a long time ago. Maybe you bought the paste for this? I've made it a few times and really liked it. So has Val. If you make it, julienne the red bell pepper in 1/4" strips and then halve. I'm going to put this on my limited menu because it's so good and easy to make.
http://www.epicurious.com/recipes/recipe_views/views/103786
I concocted this recipe, some time ago, & it uses black vinegar, which I love>>>>
You can add a bit more, if you like, which I usually do, as I taste test.
Somehow, I don't know that the Asian flavors are ones that you love... (this is from the recipes that you post that you like)..
but, anyway... here it is:
Polyn- Asian Turkey
2 turkey thighs (each about 1 lb)
5 –6 cloves of garlic, minced
2 “ piece of ginger minced
¼ cup soy sauce
few drops dark sesame oil
1 TBSP black vinegar (to taste)
1 packet Goya ham bouillon
1 tsp +/- chili garlic sauce (to taste)
5 – 6 scallions sliced (reserve some for garnish)
sprinkle of 5 spice powder
sprinkle of cinnamon
sprinkle of ground cardamom
¼ pineapple, sectioned into tidbits
1 orange, quartered & sliced
cilantro for garnish.
Preheat oven to 475. Place turkey, skin side down
In roasting pan. Season with next 11 ingredients,
Scatter the pineapple & orange atop the turkey.
Roast for about 30 minutes. Turn turkey to skin
Side up & baste with pan juices & rescatter all
The fruit & veggies atop.
Finish roasting for about 15 minutes, or until done.
Correct seasonings & add some water (or orange
Juice, or even wine) , if necessary,
To dilute the soy.
Garnish with cilantro & scallions & serve with a rice of your
Choice.
Enjoy!
You can add a bit more, if you like, which I usually do, as I taste test.
Somehow, I don't know that the Asian flavors are ones that you love... (this is from the recipes that you post that you like)..
but, anyway... here it is:
Polyn- Asian Turkey
2 turkey thighs (each about 1 lb)
5 –6 cloves of garlic, minced
2 “ piece of ginger minced
¼ cup soy sauce
few drops dark sesame oil
1 TBSP black vinegar (to taste)
1 packet Goya ham bouillon
1 tsp +/- chili garlic sauce (to taste)
5 – 6 scallions sliced (reserve some for garnish)
sprinkle of 5 spice powder
sprinkle of cinnamon
sprinkle of ground cardamom
¼ pineapple, sectioned into tidbits
1 orange, quartered & sliced
cilantro for garnish.
Preheat oven to 475. Place turkey, skin side down
In roasting pan. Season with next 11 ingredients,
Scatter the pineapple & orange atop the turkey.
Roast for about 30 minutes. Turn turkey to skin
Side up & baste with pan juices & rescatter all
The fruit & veggies atop.
Finish roasting for about 15 minutes, or until done.
Correct seasonings & add some water (or orange
Juice, or even wine) , if necessary,
To dilute the soy.
Garnish with cilantro & scallions & serve with a rice of your
Choice.
Enjoy!
You know...you're probably right, I do like Asian foods, just not as well as some others. In this
case it would be the thighs that don't do it for me, the recipe sounds delicious! I am not a fan of dark meat and have no good reason for it, just a thing carried over from childhood. I do plan to make an Asian stirfry with pork tenderloin and eggplant this week, unless I come across something even yummier for that lovely eggplant. Thanks for posting the recipe.
case it would be the thighs that don't do it for me, the recipe sounds delicious! I am not a fan of dark meat and have no good reason for it, just a thing carried over from childhood. I do plan to make an Asian stirfry with pork tenderloin and eggplant this week, unless I come across something even yummier for that lovely eggplant. Thanks for posting the recipe.