Tag: baby back ribs

Sausage Ribs – Deliver A Bone-Jarring Hit to Your Football Food Lineup

Chips and dips may be fine for regular season gridiron
action, but when the playoffs roll around, and you need to go that extra yard
to score a touchdown with your guests’ taste buds, these Italian sausage-spiced
baby back ribs are a proven big game performer. 

If only I could’ve somehow
added a few more forced football references into that intro.


Sweet and succulent pork ribs are never a bad addition to
the game day buffet, but they can get predictable with the same old rubs and
sauces. Here we have all the baby back rib-y goodness you know and love, but
with the flavor profile of sweet Italian fennel sausage.

I know a lot of you wrap your ribs in foil for the initial
slow/low cooking phase, as do I, but here we’re doing them uncovered to help
achieve a slightly chewier, more toothsome texture. These are still quite
tender and juicy, but just not too soft, and falling off the bone.


These really did have a wonderful flavor, which was further
highlighted by the spicy, sweet, and tangy orange glaze. My only regret was
that I didn’t have any hotdog buns around, as I would have pulled out the
bones, and served these just like a real sausage sandwich. There’s always a
next time.

Anyway, I enjoyed all that rich and fancy holiday feasting
as much as anyone, but now all I’m craving is a couch, a cold beer, and a
simple plate of ribs…that tastes like sausage. I hope you give these a try
soon. Enjoy!


Ingredients for 2 racks of baby back ribs:
2 trimmed racks of baby back pork ribs
For the rub:
1 tbsp fennel seed, crushed fine
1 tbsp freshly ground black pepper
1 tbsp garlic salt
1 tbsp sugar
1 tbsp kosher salt
1/2 tsp cayenne or to taste
For the glaze (simmer until reduced by half):
1/3 cup brown sugar
1/3 cup orange juice
1/3 cup rice wine vinegar
2 tsp hot chili sauce or to taste
1 tbsp orange zest

– Bake ribs at 275 degrees F. for 2 1/2 to 3 hours or until
fork tender.
– Cut, coat with glaze, and finish in a hot 425 degrees F. oven
until caramelized.

Root Beer Lamb Ribs or Whatever You Got

You know I always feel a little uneasy when I use a cut of
meat that you may not be able to easily find, but in this case I’m posting
guilt free, since this will work beautifully on whichever animal’s ribs you
happen to use. I’ve never actually had this on anything other than lamb, but
I’m going out on a limb. There’s just no way this isn’t going to be great on a
rack of baby back ribs.


The root beer and sesame combination really works
beautifully here, which is no surprise since we used that same one-two punch in
a braised lamb shoulder recipe a few years ago. I’d just returned from foodie
nirvana known as the Aspen Food & Wine Classic, and was anxious to share a
recipe adapted from one I learned from chef Richard Blais.

He originally used lamb ribs, and as great as my shoulder
chops were, I remember promising myself that I’d try it on ribs someday. It
took a while, but it was worth the wait. The subtle gaminess of the fatty rib
meat is a perfect foil for the sweet and spicy glaze, which seems even richer
scented by the toasted sesame.

By the way, these are lamb ribs from the breastplate of the
animal, NOT a rack of lamb from the loin, which also has a sort of similar row
of bones attached to the meat. Rack of lamb is crazy expensive, and if you want
to waste a lot of money, cooking it for 3 hours would be a great way to do it!


You’ll notice I didn’t slash the membrane on the back of the
ribs this time. I’ve decided on small ribs, like these and baby backs, that it
really doesn’t make much of a difference. Also, I forgot and didn’t realize
until I was doing the voiceover! Anyway, I hope you find some lamb ribs (call a
butcher and they will hook you up), or wimp out and use some pork ribs, but
either way, I hope you give these a try soon. Enjoy!


Ingredients for 4 portions:
2 racks of lamb ribs (aka bone-in lamb breast)
salt and pepper to taste
For the marinade:
2 tbsp toasted sesame oil
1 to 2 tbsp Sriracha chili sauce, or other chili paste/sauce
2 tsp salt
1 (12-oz) bottle root beer
For the glaze:
reserved marinade, boiled down by about half
3 crushed garlic cloves
1/3 cup chopped green onions
1/4 cup seasoned rice vinegar
1 tbsp sambal or fresh minced hot red chilies
*Roast lamb wrapped in foil at 250 F. for 2 1/2 hours, or
until almost tender, then uncover and glaze with sauce every 5-6 minutes at 400
F., until tender and gorgeous.

Incoming search terms:

Baked Baby Back Pork Ribs

Baked Baby Back Pork Ribs

by Pam on February 4, 2013

My daughter absolutely LOVES baby back ribs. She doesn’t care if they are seasoned with a dry rub or slathered in barbecue sauce – either works well for her. Since she has been sick with the flu, I decided to make her favorite dish for her. I rubbed the entire rack with minced garlic then sprinkled some of my favorite dry rub, Snider’s Prime Rib Seasoning, on evenly over both sides of the ribs followed by some freshly cracked black pepper. I wrapped them up in tin foil then baked them for 1 ½ hours before letting them sit under the broiler to caramelize a bit. Side Note: Grilling the ribs after baking makes them even better but in the winter I just broil them. The meat falls off the bone when you slice these ribs and they taste so tender, juicy, and delicious. I served these ribs with Roasted Garlic Mashed Potatoes[1] and Roasted Grape Tomatoes[2] for a tasty dinner to eat while watching the Super  Bowl. My daughter was a happy camper!

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See how to do it here[3]. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with Snider’s rub (or your favorite dry rub) evenly over both sides of the ribs followed by freshly cracked pepper. Place on the baking sheet and into the oven and bake for 1 ½ hours.

Carefully, open the tin foil packed ribs and turn them over so the meat side is up. Turn your oven to broil and place the ribs under for 4-5 minutes to caramelize. Make sure to watch them carefully so they don’t burn. Remove from the oven and place on a cutting board. Let them rest for 5 minutes before slicing them and serving. Enjoy.



Print[4]

Save[5]



Baked Baby Back Pork Ribs




Prep Time: 10 min.

Cook Time: 95 min.

Total Time: 105 min.



Ingredients:

1 rack of baby back pork ribs
6 cloves of garlic, minced
Snider’s dry rub (or your favorite dry rub), to taste
Freshly cracked black pepper, to taste

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See link above to learn how to remove the silverskin. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with Snider’s rub (or your favorite dry rub) evenly over both sides of the ribs followed by freshly cracked pepper. Place the ribs meat side down on a large piece of foil. Place another piece of foil on top and fold all edges so moisture is sealed in. Place on the baking sheet and into the oven and bake for 2 hours.

Carefully, open the tin foil packed ribs and turn them over so the meat side is up. Turn your oven to broil and place the ribs under the broiler for 4-5 minutes to caramelize. Make sure to watch them carefully so they don’t burn. Remove from the oven and place on a cutting board. Let them rest for 5 minutes before slicing them and serving. Enjoy.



Recipe and photo by For the Love of Cooking.net

References

  1. ^ Roasted Garlic Mashed Potatoes (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Grape Tomatoes (www.gordon-ramsay-recipe.com)
  3. ^ here (www.finecooking.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close