Best Sunnys Orange Jalapeño Party Ribs Recipes

SUNNY'S COLA-GLAZED SHORT RIBS

Sunny's Cola-Glazed Short Ribs image

Provided by Sunny Anderson

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 cup chopped onion
Kosher salt and freshly ground black pepper
1/2 teaspoon Hungarian paprika
8 to 10 sprigs fresh thyme
4 cloves garlic, peeled and smashed
1/2 cup dark brown sugar
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons stone ground mustard
2 Roma tomatoes, chopped
2 cups cola (not diet)
4 pounds bone-in beef short ribs, at room temperature
Kosher salt and freshly ground black pepper

Steps:

For the sauce: In a large pot on medium high heat add the oil and onions. Season with a pinch of salt and a few grinds of pepper. Cook, while stirring, until tender, about 5 minutes. Add the paprika, garlic and whole sprigs of thyme. Stir until fragrant, about 5 minutes. Add the brown sugar, ketchup, vinegar, mustard and tomatoes and stir to combine. Add the cola and scrape the bottom of the pot with a wooden spoon to remove any bits that are stuck. Cook, stirring occasionally, until the sauce thickens to slightly thinner than the consistency of ketchup, about 45 minutes.
For ribs: Heat half of a grill to 425 degrees F. Sprinkle the ribs all over with salt and pepper. With the grill lid open, place the ribs over the direct heat side of the grill and grill to get char marks on all sides, turning and flipping the ribs as needed. Lower the heat to 225 to 250 degrees F and move the ribs to the indirect side of the grill and baste with the some of the sauce. Cover and cook, quickly basting and recovering every 30 minutes, until the meat is tender, 2 to 4 hours depending on the size of the ribs, or until the internal temperature is 200 degrees F.

SUNNY'S GRILLED BREWED AWAKENING RIB ROAST WITH SUNNY'S 1-2-3 HORSERADISH SAUCE

Sunny's Grilled Brewed Awakening Rib Roast with Sunny's 1-2-3 Horseradish Sauce image

Provided by Sunny Anderson

Categories main-dish

Time 12h20m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

4 cups brewed French roast coffee
1/2 cup kosher salt
One 3-bone standing rib roast, about 6 pounds
1/4 cup plain breadcrumbs
1/4 cup ground French roast coffee or espresso
1/4 cup dark brown sugar
2 tablespoons chopped fresh Italian parsley
1 1/2 teaspoons ground sage
1 1/2 teaspoons hot Hungarian paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper
Freshly ground black pepper
12 ounces coffee beer
Sunny's 1-2-3 Horseradish Sauce, recipe follows
1 cup sour cream
3 heaping tablespoons prepared horseradish
2 shakes Worcestershire sauce

Steps:

For the brine: In a large bowl, add the coffee, salt and 4 cups warm water and stir to dissolve the salt. Add the rib roast. (If the liquid does not cover the meat completely, either make sure to flip the roast halfway through brining, or transfer the brine to a large turkey bag, add the rib roast and then seal tightly so the roast is completely surrounded by the brine.) Brine, refrigerated, at least 8 hours and up to 12.
For the rub: In a small bowl, mix together the breadcrumbs, ground coffee, brown sugar, parsley, sage, paprika, garlic powder, salt, white pepper and a nice grind or two of black pepper.
Remove the roast from the brine and pat it as dry as possible with a paper towel (discard the brining liquid). Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh. Let rest on the counter to come to room temperature, about 2 hours.
For grilling and serving: Place a drip pan under the grates on a grill and pour in the beer. Heat the grill to medium high (300 to 400 degrees F).
Place the roast bone-side down directly on the grill over the drip pan on indirect heat. Close the grill and cook until medium rare (120 degrees F), about 1 hour and 40 minutes. Remove from the grill and cover with aluminum foil to rest for a real 20 minutes.
Slice between the ribs and serve, or cut the meat off the ribs in a chunk and slice from there. Serve with Sunny's 1-2-3 Horseradish Sauce.
In a small bowl, mix the sour cream, horseradish and Worcestershire. Refrigerate until ready to serve.

CROWD-SOURCED BARBECUE RIBS

Crowd-Sourced Barbecue Ribs image

Arriving at the perfect ribs recipe often depends on which part of America you're in - and just how messy you want to get. Just a few ingredient changes can take you from the vinegar hills of the Carolinas to the brown sugar-rubbed streets of Memphis. When I asked you all for your input on this recipe, I had to first figure out where to land on the map as far as cooking style - and Kansas City took the lead! Your votes steered me toward using pork ribs over beef, and most of you opted for a rub and a sauce (my personal choice, too). I thought we should keep the ingredient count low, so this rub calls for just five pantry pulls - then the rub is repurposed into an ingredient in the sauce. As for the cooking technique, "slow and low" isn't just the title of a fun Beastie Boys song from the '80s, it is the mantra of all expert barbecuers. Make sure to plan ahead so you're dining on time, and if you don't already have a good temperature read on your grill, get an oven thermometer. It's a great buy, usually under $10. To catch the next poll, follow me @SunnyAnderson on Twitter.

Provided by Sunny Anderson

Categories main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 4-to 5-pound racks pork spare ribs
1/4 cup packed light brown sugar
2 tablespoons smoked paprika (hot or sweet)
1 tablespoon garlic powder
1 tablespoon mustard powder
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 cup ketchup
1 shallot, grated on the large holes of a box grater
1/3 cup packed light brown sugar
1/3 cup apple cider vinegar
Kosher salt and freshly ground pepper

Steps:

Prepare the ribs: Slide a butter knife between the bone and thin membrane on the bone side of the ribs to loosen. Grab the membrane with a paper towel, then pull it off and discard.
Make the rub: Mix the brown sugar, paprika, garlic powder, mustard powder, cumin, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Set aside 2 tablespoons of the rub for the sauce. Rub the rest all over both racks of ribs. Wrap well in plastic wrap or foil and refrigerate at least 4 hours or overnight.
Soak 2 cups wood chips (such as cherry, apple or pecan) in cool water, about 30 minutes. Preheat a grill to medium low (250˚ F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side. For a gas grill, turn off half the burners. Cover the indirect side of the grill with foil (or position a drip pan underneath the grates). Drain the wood chips and scatter over the hot coals (for a charcoal grill), or place in a smoker box over direct heat (for a gas grill). Unwrap the ribs and place meat-side up on the indirect side of the grill. Close the lid and grill until the ribs are a rich brick red color, 2 to 2 1/2 hours. (For a charcoal grill, adjust the vents and add more coals as needed to maintain the temperature.)
Meanwhile, make the sauce: Combine the ketchup, shallot, brown sugar, vinegar, 1/2 cup water and the reserved 2 tablespoons rub in a medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sauce is thickened, 25 to 30 minutes. Season with salt and pepper and set aside to cool.
Remove the ribs from the grill and wrap each rack in heavy-duty foil. Return the ribs to the indirect side of the grill, meat-side down, and continue to grill until the meat has pulled back a bit from the bones, 2 to 2 1/2 more hours. (For a charcoal grill, adjust the vents and add more coals as needed.)
Carefully unwrap the ribs and return to the indirect side of the grill, meat-side up. Brush generously with about 2/3 cup of the sauce. Cover and grill until the sauce is cooked into the meat, 10 to 20 more minutes. Remove the ribs to a cutting board and let rest a few minutes, then cut into individual ribs. Serve with the remaining sauce.