Best Glazed Baby Back Ribs Recipes

BOURBON-BBQ GLAZED BABY BACK RIBS

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.

BOURBON PEACH-GLAZED BABY BACK RIBS

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.

MOLASSES-GLAZED BABY BACK RIBS

Steps:

• Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. , In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned, turning and basting occasionally.

BOURBON-GLAZED BABY BACK RIBS

Steps:

• Whisk first 11 ingredients in small bowl.
• Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
• Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
• Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
• Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
• *An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.

WORCESTERSHIRE AND ORANGE-GLAZED BABY BACK RIBS

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Place ribs in single layer in 13x9x2-inch glass dish. Pour marinade over ribs, turning to coat both sides. Cover and refrigerate overnight.
• Preheat oven to 350°F. Pour marinade from ribs into small saucepan. Boil marinade until reduced to 1 1/4 cups, about 7 minutes. Line large roasting pan with foil. Arrange ribs, rounded side up, in single layer in prepared pan. Season ribs with salt and pepper. Bake 10 minutes. Brush both sides of ribs generously with marinade. Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes. Cut ribs between bones into individual ribs.
• Meanwhile, prepare barbecue (medium-high heat) or maintain oven temperature. Grill or bake ribs until deep brown, turning frequently, about 10 minutes. Serve hot.

SOUTHERN COMFORT GLAZED BABY BACK RIBS

Steps:

• For the ribs: Preheat the oven to 325 degrees F.
• In a small mixing bowl, add the light brown sugar, espresso powder, mustard powder, paprika and cayenne.
• Sprinkle the ribs with salt and pepper, then generously rub with the spice blend. Place on a foil-lined baking sheet, add the apple juice and cover with foil. Place in the oven and cook until tender, about 1 hour 45 minutes.
• For the BBQ Sauce: Meanwhile, combine the tomato sauce, chicken stock, Southern Comfort, brown sugar, vinegar, Worcestershire, hot sauce, garlic, onion, a drizzle of oil and some ground pepper in a small saucepan. Bring to a simmer and cook at a low bubble for 15 to 20 minutes. Remove and discard the onion and garlic.
• Carefully remove the baking sheet from the oven and pour off the liquid. Place under the broiler and cook until lightly golden brown in color, about 3 minutes. Brush the ribs with 1 to 2 cups of the BBQ Sauce, and broil again, about 3 minutes more.

HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS

Steps:

• Whisk all of the ingredients except the ribs in a large bowl to blend.
• Divide the ribs between 2 large baking dishes.
• Brush with half of the sauce.
• Cover the ribs and remaining sauce separately and refrigerate overnight.
• Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
• Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
• Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
• Transfer the ribs to a platter.
• Cut into individual ribs.
• Serve, passing the remaining sauce separately.
• Chef Alan Wong.
• The New Cuisine Of Hawaii.
• Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.

ORANGE AND SOY-GLAZED BABY BACK RIBS

Steps:

• Place ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 2 teaspoons cumin seeds, and 1 teaspoon red pepper flakes in a large pot; add water to cover completely. Bring to a boil and immediately reduce to a simmer. Cover with lid ajar; cook until ribs are tender, about 2 hours. Drain ribs; set aside for 10 minutes.
• Meanwhile, heat oil in a small saucepan over medium heat; add remaining 3 teaspoons cumin seeds and 2 teaspoons red pepper flakes. Toast lightly until fragrant, about 30 seconds; add remaining 6 minced garlic cloves and white and pale-green scallions. Sauté until just soft, about 2 minutes. Add remaining 1/2 cup soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, 12-15 minutes.
• Preheat broiler. Line a rimmed baking sheet with foil. Place ribs on prepared sheet; brush with sauce. Broil until sauce bubbles, 2-3 minutes. Turn, brush with additional sauce, and broil until ribs are heated through and sauce is bubbling, 2-3 minutes longer. Transfer to a platter. Drizzle with remaining sauce. Sprinkle dark-green scallions and citrus zest over.

SPICY ROOT BEER AND BOURBON GLAZED BABY BACK RIBS

Steps:

• To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
• Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
• Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
• Remove the glaze from the stove and strain though a fine mesh strainer.
• Reserve and keep warm, until ready to use.
• Preheat the oven to 275 degrees F.
• Place the ribs on a sheet pan or baking sheet.
• In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
• Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
• Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
• Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
• Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
• Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
• Adjust the oven to the broil setting and position the oven rack to the lowest rung.
• Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
• Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
• Remove the ribs from the oven and lay on a cutting board meaty side down.
• Use a sharp knife to cut the ribs apart.
• Serve the ribs with some of the leftover glaze on the side, if desired.

TAMARIND GLAZED BABY BACK RIBS

Steps:

• Preheat your oven to 300 degrees F.
• Sprinkle the ribs with salt and pepper and place them meaty-side up on an aluminum foil-lined rimmed baking sheet or shallow baking dish. Roast for 30 minutes and then drain off any accumulated fat from the baking sheet. Turn the ribs over and increase the oven temperature to 400 degrees F. Return them to the oven for an additional 30 minutes.
• While the ribs cook, make the glaze. Drain the aji panca and place it in a blender along with the tamarind paste, brown sugar, Worcestershire sauce, lemon juice, orange juice and garlic. Puree to make a thick paste, scraping the jar as necessary. Set aside 1/4 of the glaze for serving.
• After the ribs have cooked at 400 degrees F for 30 minutes, begin basting them with the glaze every 15 minutes until the ribs are tender, about 1 hour, turning the ribs meaty side up again after 30 minutes. Remove the ribs from the oven, brush with the reserved glaze and serve.

BOURBON-GLAZED BABY BACK RIBS

Steps:

• Whisk the honey, bourbon, hoisin, mustard, plum sauce, molasses, soy sauce, Worcestershire, chile paste, salt, and pepper in a small bowl.
• Preheat the oven to 350°F. Place a long sheet of heavyduty foil on each of 2 large rimmed baking sheets. Sprinkle the rib racks on all sides with salt and pepper. Place one rib rack on each foil sheet. Fold up the sides of each foil sheet around the rib rack to form a boat-like shape.
• Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove the ribs from the foil packets. Transfer to a roasting pan; pour any juices from the foil over and cool.
• Prepare a grill to medium heat. Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
• DO AHEAD
• The GLAZE can be made 1 day ahead. Cover and refrigerate.
• The RIBS can be made 1 day ahead (through step 3). Cover with plastic wrap; refrigerate.

PEACH-GLAZED BABY BACK RIBS

Steps:

• For glaze, in a small saucepan cook and stir preserves, lemon juice, mustard, and cardamom over low heat until preserves melt. Set aside.
• In a covered grill arrange preheated coals around a drip pan; test for medium heat above pan.
• Sprinkle ribs with salt or onion salt and pepper . Place ribs on rib rack, if desired. Place ribs, meaty side up, on grill rack over drip pan, but not over the coals. Lower grill hood.
• Grill ribs for 60 minutes, brushing with glaze after the first 30 minutes. Uncover; grill for 15 to 30 minutes more or till ribs are tender, brushing occasionally with glaze. Serve with peach slices and any additional glaze.

HOISIN-GLAZED BABY BACK PORK RIBS

Steps:

• Whisk all ingredients except pork in lg bowl to blend. Divide ribs between 2 lg baking dishes. Brush with half of sauce. Cover ribs and remaining sauce separately and refrigerate overnight. Original recipe: Preheat oven to 375. Transfer ribs to lg heavy baking sheets. Roast ribs until tender, basting frequently with some of remaining sauce, about 1 hour. Place remaining sauce in heavy sm saucepan and bring to simmer. Transfer ribs to platter. Cut into individual ribs. Serve, passing remaining sauce separately. My variation for more tender ribs: Wrap ribs with a good amount of sauce in triple layer of aluminum foil. You can do this with whole racks, 1/2 racks, or as individual ribs. Note that the next step is easiest with individual ribs because they don't fall apart as much, but 1/2 racks and whole racks do come out somewhat more tender (literally falling off the bone with any manipulation). Preheat oven to 300. Cook ribs meat side down for 2 -2 1/2 hours. Remove from oven. Turn on broiler. Open up the foil packets and remove ribs. Place ribs meat side up on a cookie sheet lined with foil. Cover with generous amount of sauce and broil for a/b 2-5 minutes until bubbling. Be careful at this step not to burn. Bon Appetit October 1992 CanoeHouse Restaurant, Mauna Lani Bay Hotel and Bungalows Kohala Coast, Big Island of Hawaii Serves 6

CHIPOTLE GLAZED BABY BACK RIBS

Steps:

• Season the Ribs. Combine all the dry rub ingredients in a food processor and run until thoroughly blended. Sprinkle the mixture on both sides of each slab of ribs, rub it in to ensure even coverage, then cover and refrigerate overnight. You'll probably have a little dry rub left; in a tightly closed jar in the refrigerator it will last several months.
• First Rib Cooking: Heat the oven to 300 degrees. Lay the ribs in a single layer on two rimmed baking sheets and bake for about 1 1/4 hours, until the meat is tender when tested with a fork. (This cooking may be done early in the day you're serving. Cover and refrigerate the cooked ribs until an hour before serving).
• Second Rib Cooking. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium-hot and covered with a white ash. In a food processor, blend the can of chipotles with the honey. Scrape into a small bowl and carry to the grill, along with a basting brush.
• Lay the ribs on the grill, convex-side down. When hot and well browned, about 3 minutes, flip them over and brush liberally with the chipotle glaze. Cover the grill and cook about 7 minutes for the glaze to set and begin to brown a little. There will likely be leftover glaze, which can be covered and refrigerated for a week or two.
• Cut the ribs apart and serve immediately.

APPLE-GLAZED BARBECUED BABY BACK RIBS

Steps:

• Preheat the oven to 250°. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
• Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.
• Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.

HOISIN AND SRIRACHA-GLAZED BABY BACK RIBS

Steps:

• Remove the inside membrane from the ribs. Whisk the vinegar, ginger, ponzu sauce, sesame oil and garlic together in a large bowl. Add the ribs, turning to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight.
• Prepare an outdoor grill for medium-high direct and indirect grilling.
• Remove the ribs from the marinade and pat dry. Sprinkle on all sides with the five-spice powder and a few pinches of salt and pepper. Put on the indirect side of the grill, bone side down, and cover the grill. Cook until the meat is tender and the ribs are crisp on the outside, rotating halfway about through, 1 hour to 1 hour and 15 minutes.
• Whisk the hoisin and sriracha together in a small bowl. Transfer the ribs to the direct heat side of the grill and continue to cook for an additional 30 minutes, brushing with the sauce about every 10 minutes until the ribs are well glazed. Transfer the ribs to cutting board and let rest 5 minutes. Cut between the ribs and transfer to a serving platter. Scatter the scallions over the top if using.

THAI STYLE HONEY-GLAZED BABY BACK RIBS WITH WHISKEY MARINADE

Steps:

• 1. MARINATE THE RIBS: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours. 2. MAKE THE GLAZE AND DIPPING SAUCE: In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved. 3. Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture. 4. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.

GLAZED BABY BACK RIBS

Steps:

• 1. pour soda into a small pan and bring to a simmer over medium-high heat. Simmer until reduced by three quarters or until about 3 ounces is left in the pan. Stir in barbecue sauce. Remove from heat and set aside.
• 2. To make the rub, combine all ingredients in a mixing bowl. Rub the entire slab of ribs with molasses. Then evenly coat the entire surface with the rub.
• 3. Preheat oven to 250°. Wrap the ribs into layers of plastic wrap. Wrap again with foil. Place the ribs on a sheet pan and bake for about 2 1/2 to 3 hours or until a bone can be easily pulled from the meat. Remove from the oven and remove the foil and plastic wrap. Glaze the entire slab of ribs with the sauce. Raise the oven temperature to 450°. Place the ribs back in the oven, uncovered. Cook for about five minutes or until the sauce starts to bubble and caramelized. Remove from the oven and apply additional sauce as desired. Using a sharp knife, slice the ribs into portions between the bones and serve. Makes two servings.

BALSAMIC GLAZED BABY BACK RIBS

Steps:

• Marinate and roast ribs: Mince and mash garlic to a paste. Stir together with rosemary and thyme, brown sugar, vinegar, cayenne and salt. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours. Preheat oven to 425°F with racks in upper and lower thirds. Pour 1 cup water into roasting pan and tightly cover pan with foil. Roast ribs, rotating position of pan halfway through, until meat is very tender, about 1 3/4 hours. Remove pan from oven and transfer ribs to a platter or leaved covered. Make glaze: To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas) Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes. Brush ribs with more glaze and serve remaining glaze on the side. To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 8 to 10 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them. Cooks' notes: •Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling. •Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.

PAPRIKA GLAZED BABY BACK RIBS

Steps:

• Divide ribs between two large heavy sealable plastic bags.
• In a bowl stir together remaining ingredients and pepper to taste and pour over ribs.
• Seal bags, pressing out excess air.
• Marinate ribs in the refrigerator, turning bags occasionally, overnight.
• Preheat oven to 375°F.
• Transfer ribs and marinade to a roasting pan large enough to hold ribs in one layer and roast ribs, turning occasionally, until marinade is reduced to about 1 cup, about 45- 60 minutes.
• Use marinade for dipping.
• Ribs may be made 2 days ahead, cooled, covered with plastic wrap & refrigerated. Then allow ribs to return to room temperature and reheat in a preheated 375F oven until hot - about 12 minutes.