Best Rachael Rays Baby Back Ribs With Jammy Glaze Recipes

BBQ Baby Back Ribs | Katie Lee Biegel image

Provided by Katie Lee Biegel

Number Of Ingredients 12

¼ cup (55 g) brown sugar
2 tablespoons chili powder
1 tablespoon salt
½ tablespoon black pepper
1 teaspoon dried oregano
½ teaspoon ground cayenne
½ teaspoon garlic powder
½ teaspoon onion powder
2 racks baby back ribs
1 cup (240ml) low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup (240ml) barbecue sauce

Steps:

Combine the brown sugar, chili powder, salt, black pepper, oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture onto both sides of the ribs
Cover and refrigerate for 1 hour, or up to overnight
Preheat the oven to 250°F (120 C)
In a roasting pan, combine the broth and vinegar
Add the ribs to the pan, cover with foil and tightly seal
Bake for 2 1/2 hours
Remove the ribs from the pan and place them on a platter
Pour the liquid from the pan into a saucepan and bring to a boil
Lower the heat to a simmer and cook until it's reduced by half
Add in the barbecue sauce
Preheat an outdoor grill to medium-high
Put the ribs on the grill and cook for about 5 minutes on each side, until browned and slightly charred
Cut the ribs between the bones and toss them in a large bowl with the sauce
Serve hot

Southern Comfort Glazed Baby Back Ribs image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

2 teaspoons light brown sugar
1 teaspoon espresso powder or instant coffee
1 teaspoon mustard powder
1 teaspoon paprika
1/2 teaspoon cayenne
2 racks baby back pork ribs, membrane removed, cut into 3 to 4 rib pieces
Salt and pepper
1/2 cup apple juice
1 cup tomato sauce
1/2 cup chicken stock
3 shots (4 1/2 ounces) Southern Comfort
2 tablespoons light brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce, such as Frank's RedHot
2 large cloves garlic, finely chopped
1/2 onion
Oil, for drizzling
Coarsely ground pepper

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.

Rachael Ray's Baby Back Ribs With Jammy Glaze image

Provided by mary winecoff

Categories Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 racks of baby-back pork ribs
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (10 ounce) jar seedless blackberry jam
1/4 cup ketchup
1 tablespoon steak sauce
1 tablespoon red wine vinegar
2 tablespoons hot sauce (to taste)

Steps:

Place ribs in extra large pot.
Cover with water and boil for 30 minutes.
Remove from pot and pat dry.
Stir together chili powder, salt and pepper and rub the mixture all over the ribs.
Place on grill over medium to medium low heat, meaty side up, and cook 10 to 15 minutes.
While ribs are on the grill, in a small saucepan, combine the jam, ketchup, steak sauce and vinegar.
Cook over medium heat, stirring often, until the glaze comes to a boil, about 5 minutes.
Remove from heat and stir in the hot sauce.
Brush glaze on the ribs and cook for 10 to 15 minutes longer until ribs are well done and glazed.
Slice into individual ribs.