Best Recipe Smoked Baby Back Ribs Tagine Style Smothered In Spicy Apricot Sauce Recipes

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THE BEST BABY BACK RIBS



The Best Baby Back Ribs image

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 14

2 racks baby back ribs (about 4-1/2 pounds)
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper
Barbecue sauce, optional

Steps:

  • If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

Nutrition Facts : Calories 647 calories, Fat 41g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 2345mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.

APRICOT-GLAZED PORK RIBS



Apricot-Glazed Pork Ribs image

A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.

Provided by whstlwnd

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 9h50m

Yield 12

Number Of Ingredients 7

3 ½ pounds baby back pork ribs
1 (16 ounce) jar apricot preserves
⅓ cup soy sauce
¼ cup packed light brown sugar
2 teaspoons garlic powder
aluminum foil
salt and ground black pepper to taste

Steps:

  • Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
  • Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
  • Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g

STOVETOP SMOKED BABY BACK RIBS



Stovetop Smoked Baby Back Ribs image

Growing up in the South gave me a real soft spot for smoked barbecue, especially fall-off-the-bone baby back ribs. Did you know you can recreate smokehouse favorites at home, right on your stovetop? Smoking gives meat a rich flavor, crispy exterior "or bark" and amazing tenderness. Slather all of that in a four-ingredient homemade barbecue sauce and you have a blue-ribbon winner!

Provided by Food Network Kitchen

Categories     main-dish

Time 2h50m

Yield 2 to 4 servings

Number Of Ingredients 13

1 tablespoon kosher salt
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons garlic powder
1 teaspoon ground coriander
1/2 teaspoon ground allspice
3 pounds baby back ribs, cut into sections of 3 to 4 bones
1/2 cup ketchup
1/2 cup date syrup
1/2 cup yellow mustard
1/2 teaspoon Worcestershire sauce
Coleslaw and cornbread, for serving

Steps:

  • Soak 8 ounces (about 4 cups) barbecue wood chips in water to cover for 1 hour. Drain and discard the water.
  • Prepare the stovetop smoker: Place a 7-quart black Dutch oven on the stovetop (see Cook's Notes). Cut two pieces of heavy-duty aluminum foil long enough to line the bottom of the pot and still come up the sides with overhang. Lay the pieces one on top of the other in a crisscross pattern (like a plus sign). Place the soaked wood chips on top of the foil and spread in an even layer. Fold one piece of foil overhang over the wood chips. Top with a metal steamer basket.
  • For the ribs: Whisk together the salt, paprika, cumin, ground mustard, garlic powder, coriander and allspice in a small bowl. Sprinkle generously all over the ribs. Press the spice rub into the ribs with your hands and transfer them to the steamer basket (it's okay if the ribs overlap slightly). Cover with the lid and fold the excess foil over the lid. You can use more aluminum foil to create a tight seal around the lid as needed to keep the smoke in the pot.
  • Cook the ribs in the smoker over medium heat until the meat easily pulls away from the bone, about 1 hour.
  • Preheat the oven to 300 degrees F and prepare the slather sauce: Whisk the ketchup, date syrup, mustard and Worcestershire sauce together in a small saucepan and cook over medium heat until warmed through, about 5 minutes.
  • Once the ribs are smoked, remove and discard the foil around the seal of the pot. Set the steamer basket of ribs on a sheet pan and carefully lift the warm wood chips out of the pot using the excess foil. Allow them to cool completely on a sheet pan before discarding them.
  • Place the steamer basket of ribs back into the pot and cover. Roast until the ribs are fall-off-the-bone tender, about 30 minutes.
  • To serve, cut between the bones to separate each rib. Pour the slather sauce on top and serve with coleslaw and cornbread.

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