BEER-BRAISED BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 45 pounds ribs
Number Of Ingredients 22
Steps:
- Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
- Prepare a charcoal grill.
- Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
- Preheat the oven to 300 degrees F.
- Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top.
- Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise.
- Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
- To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot.
- Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
- Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.
MICHAEL CHIARELLO'S BABYBACK RIBS WITH ESPRESSO BARBECUE SAUCE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.
- Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
- One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
- Fresh ground black pepper
- Mash garlic with the side of a knife and then mince finely to release oils.
- Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.
- Let cool and store in refrigerator for up to 2 weeks.
JAN'S COWBOY STEAK WITH TOMATO RELISH
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 2 generous servings
Number Of Ingredients 14
Steps:
- For the spice mix: Mix the ingredients for the spice mix together.
- For the steak: Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside.
- For the tomato relish: Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.
- Preheat oven to 450 degrees F.
- In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes.
- Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices.
- This dish is great with medium to heavy red wine or with a medium to intense beer.
BEER RIBS
Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.
Provided by Eddie Jackson
Categories main-dish
Time 9h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
- Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
- Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.
More about "jan birnbaums new orleans style babyback beer ribs recipes"
JUDY'S KITCHEN: JAN BIRNBAUM'S NEW ORLEANS-STYLE …
Web Monday, June 16, 2008 JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS, adapted small batch My plan for Father's Day was to have a nice, relaxed meal -- …
From judyskitchen.blogspot.com
Estimated Reading Time 5 mins
From judyskitchen.blogspot.com
Estimated Reading Time 5 mins
BEER BRAISED BABY BACK PORK RIBS | STEP BY STEP COOKING INSTRUCTIONS
Web Season the ribs about 30 minutes before cooking. In a 4-6 qt pot, heat the oil or lard to the smoke point and sear the ribs meat side down.
From grassrootscoop.com
Reviews 70
From grassrootscoop.com
Reviews 70
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS
Web Apr 15, 2010 Ribs: 3 racks baby back pork ribs (about 5 pounds) 1 quart chicken stock. 64 ounces beer. 3 bay leaves. Sauce: 1/4 cup extra-virgin …
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 6Total Time 4 hrs
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 6Total Time 4 hrs
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS RECIPE
Web Get full Jan Birnbaum's New Orleans-Style Babyback Beer Ribs Recipe ingredients, how-to directions, calories and nutrition review. Rate this Jan Birnbaum's New Orleans …
From recipeofhealth.com
From recipeofhealth.com
MICHAEL CHIARELLO'S BABYBACK RIBS WITH ESPRESSO BARBECUE SAUCE
Web 2 racks baby back ribs (about 4 to 6 ribs per person) Grey salt. Freshly ground black pepper. Espresso Sauce, recipe follows. Espresso Barbecue Sauce: 4 tablespoons …
From cookingchanneltv.com
From cookingchanneltv.com
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS | RECIPE
Web Jun 8, 2017 - Get Jan Birnbaum's New Orleans-Style Babyback Beer Ribs Recipe from Food Network. Jun 8, 2017 - Get Jan Birnbaum's New Orleans-Style Babyback Beer …
From pinterest.com
From pinterest.com
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
BEST EVER BABY BACK RIBS | LOUISIANA KITCHEN & CULTURE
Web Heat oil in a large skillet over medium-high heat; add onions and sauté until translucent, 8 to 10 minutes. Add garlic and ginger and stir until fragrant. Add tomato paste and honey; …
From louisiana.kitchenandculture.com
From louisiana.kitchenandculture.com
FALL-OFF-THE-BONE BABY BACK RIBS IN OVEN - FOXY FOLKSY
Web Jun 5, 2018 Let it marinate for at least 15 minutes then bake at 170°C/340°F for 2 hours. Remove ribs from the roasting pan and transfer to a grill rack, bone side up. Brush with barbecue sauce and grill about 10 …
From foxyfolksy.com
From foxyfolksy.com
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS
Web 3 racks baby back pork ribs (about 5 pounds) 1 tablespoon toasted and ground cumin; 1 tablespoon toasted and ground coriander; 1 teaspoon grated lime zest; 3 bay leaves; 4 …
From punchfork.com
From punchfork.com
THE DAILY MEAL
BBQ RIBS RECIPES: BABY BACK, OVEN-BAKED & MORE
Web 1 / 25 Neelys' Wet BBQ Ribs The Neelys' secret seasoning mix is the final touch in their fall-off-the-bone tender ribs recipe. Get the Recipe: Neely's Wet BBQ Ribs Get our mouth watering BBQ ribs recipes, including …
From cookingchanneltv.com
From cookingchanneltv.com
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS
Web Recipe courtesy of Jan Birnbaum Show:
From cookingchanneltv.cel02.sni.foodnetwork.com
From cookingchanneltv.cel02.sni.foodnetwork.com
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS
Web Feb 17, 2009 Jan Birnbaum’s New Orleans-style Babyback Beer Ribs 6 cups all-purpose flour, plus extra for kneading 6 tablespoons baking powder 2 teaspoons …
From recipesecrets.net
From recipesecrets.net
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS RECIPE FOR …
Web Bring up to a simmer and poach the ribs for 15 minutes. Take the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides. While re-spicing the ribs, …
From fertilitychef.com
From fertilitychef.com
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS RECIPE
Web Season the ribs with a 1/2 of the spice rub mix. In a large roasting pan, add chicken stock, beer, and the bay leaves. Lower the ribs into the liquid. Bring up to a simmer and poach …
From recipenode.com
From recipenode.com
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS
Web Get Jan Birnbaum's New Orleans-Style Babyback Beer Ribs Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; …
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
CAJUN NEW ORLEANS BEIGNETS : RECIPES - COOKING CHANNEL
Web Special equipment: a deep-frying thermometer. 1. Whisk the yeast into the warm milk in a large bowl and set aside until bubbly, 5 minutes. Add the sugar, oil, salt, egg and orange …
From cookingchanneltv.com
From cookingchanneltv.com
You'll also love