Best Bodacious Baby Backs W Ginger Kissed Barbecue Sau Recipes

ASIAN-SPICED BABY BACK RIBS

Steps:

• Make the brine: Remove 3 wide strips zest from the orange with a vegetable peeler. Squeeze 3 tablespoons orange juice and set aside. Combine 2 strips of the zest, 4 cups water, 1/3 cup salt, 1/2 cup brown sugar, the star anise, pickling spice and ginger slices in a medium saucepan over medium-high heat. Cook, stirring frequently, until the salt and sugar dissolve. Remove from the heat and add 4 cups cold water; let cool to room temperature.
• Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end, then loosen the membrane with your fingers and gently pull it off. Put the ribs in a roasting pan and pour the brine on top. Cover and refrigerate overnight.
• Meanwhile, make the sauce: Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and grated ginger; cook 1 minute. Add the sherry, bring to a boil and cook until slightly reduced, 1 to 2 minutes. Stir in the remaining 1/4 cup brown sugar, the 3 tablespoons orange juice, the remaining 1 strip orange zest, the chicken broth, vinegar and soy sauce and simmer until reduced to about 1 cup, 8 to 10 minutes. Remove from the heat and let cool. Set aside 1/4 cup sauce for serving; use the rest for brushing. (The sauce can be made up to 1 day in advance.)
• Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off half of the burners and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
• Remove the ribs from the brine and pat dry. Mix 1 1/2 teaspoons black pepper and the cayenne in a bowl and rub on the ribs. Put bone-side down on the cooler part of the grill; cover and cook 1 hour. Brush with 1/2 cup of the sauce; cover and cook 1 more hour, brushing with more sauce during the last 10 minutes. Transfer to a cutting board and slice into ribs. Serve with the reserved sauce.

GINGER BEER-MARINATED BABY BACK RIBS

Steps:

• Combine the ginger beer, soy sauce, Worcestershire, garlic, ginger and lime zest and juice in a large resealable plastic bag. Add the ribs and tightly seal the top. Put in a bowl or baking sheet and refrigerate for 2 hours and up to overnight.
• Preheat the oven to 275 degrees F.
• Remove the ribs from the marinade and reserve 3 cups. Pat the ribs dry and place each rack on a double layer of heavy-duty foil. Sprinkle each with 1/2 teaspoon salt and a generous amount of black pepper. Tightly wrap each rack in the foil and put on a baking sheet. Bake until the ribs are tender and falling off the bone, about 2 hours.
• Meanwhile, bring the reserved marinade to a boil in a medium saucepan over medium-high heat. Simmer until reduced to 1 cup, about 20 minutes. Strain the liquid and return it to the saucepan. Whisk in the ketchup and a generous amount of black pepper. Bring to a simmer over medium-high heat and simmer, whisking frequently, until slightly thickened, about 5 minutes.
• Line a second baking sheet with foil and turn the oven to broil. Carefully remove the racks from the foil and transfer to the prepared baking sheet. Brush the ribs all over with the barbecue sauce. Broil until the sauce is caramelized, dark and slightly sticky, 3 to 5 minutes. Serve with lime wedges and habanero hot sauce.

PRIZE WINNING BABY BACK RIBS

Steps:

• Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
• Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
• Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
• Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

STEVE'S BODACIOUS BARBECUE RIBS

Steps:

• In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
• Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
• Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.

BODACIOUS BBQ BABY BACK RIBS

Steps:

• Cover ribs with water in a large saucepan.
• Bring to a boil, then lower heat, cover, and simmer for one hour, or until ribs are tender.
• Mix all ingrediants in saucepan and bring to a boil, lower heat, and simmer for 30 minutes, until sauce has slightly thickened (stir often).
• Preheat broiler.
• Line broiler pan with foil.
• Place ribs on foil, meat side down, and baste with sauce (reserving 1/2 of the sauce).
• Broil for 6 minutes, then turn ribs over.
• Baste with remaining sauce and broil for an additional 6 to 7 minutes (or until edges are slightly charred).
• Serve with BBQ beans and corn on the cob and your palette will be especially pleased!

ST. LOUIS-STYLE RIBS WITH SOY-GINGER BARBECUE SAUCE

Steps:

• Prepare the ribs: Place the ribs bone-side up on a work surface. Starting at one end, insert the tip of a knife between the membrane and the bones to loosen the membrane, then pull it off. Flip the ribs so they are meat-side up. Rub each rack with 1 tablespoon scotch, if using. Combine the brown sugar, 5 teaspoons salt, 1 teaspoon pepper, the ground ginger and paprika in a small bowl. Rub the ribs on both sides with the spice mixture. Wrap each rack in heavy-duty foil, then wrap in another layer of foil, making sure the seam is on the opposite side to prevent leaking. Refrigerate 8 hours or overnight.
• Preheat a grill to medium low (350 degrees F on gas or 335 degrees F on charcoal). Put the foil-wrapped ribs meat-side down on the grates. Grill, carefully flipping the ribs every 30 minutes, until the meat is tender but not falling apart and the tip of a paring knife inserted into the ribs meets slight resistance, 1 to 1 1/2 hours. (If using charcoal, add more coals as needed so the temperature stays between 300 degrees F and 325 degrees F.)
• Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, garlic and fresh ginger and cook, stirring often, until just beginning to brown, 5 to 6 minutes. If using the scotch, remove the pan from the heat and stir in the scotch, then return to the heat and cook until almost dry, 1 to 2 minutes. Stir in 1/2 cup water, the ketchup, brown sugar, vinegar, soy sauce, mustard, chili-garlic sauce and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until thick and glossy, about 30 minutes; you should have about 1 1/2 cups sauce. Transfer to a blender and puree until smooth. (You can make the sauce up to 1 day ahead; refrigerate until ready to use.) Divide the sauce between 2 bowls-half for cooking and half for serving.
• When the ribs are ready, transfer to a baking sheet. Unwrap and discard the foil and any accumulated juices. Brush the meat side with the barbecue sauce and return to the grill, meat-side up. Cover and grill, moving the ribs around to prevent flare-ups, until the sauce cooks in, about 5 minutes. Brush the ribs with more sauce, flip and cook until lightly charred, 2 to 3 minutes. Flip the ribs so they're meat-side up again, brush with more sauce and grill 5 more minutes. Flip the ribs again and brush the bone side with sauce, then flip again and brush the meat side one last time. Transfer to a cutting board and let rest 15 minutes.
• Cut the racks into individual ribs. Serve with the reserved barbecue sauce.

GINGER AND HONEY BABY BACK RIBS

Steps:

• Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution-it will be slippery). Place ribs on large rimmed baking sheet.
• Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section).
• Cover with plastic wrap and refrigerate at least 4 hours. Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.
• Spray grill rack with nonstick spray. Prepare barbecue (high heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack for 3-5 minutes to sear. Turn the grill down to medium for 10 minutes. Flip over to bone side and turn back to high for 5 minutes. Grill ribs on medium for another 15 minutes. Adjust cooking time depending on the thickness of your ribs.
• Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. You can make the dipping sauce above as well and allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.