STOVETOP SMOKED BABY BACK RIBS WITH MAPLE BBQ SAUCE
Provided by Trisha Yearwood
Categories main-dish
Time 3h45m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Put 4 cups hickory wood chips into a container and cover with 4 cups of water. Allow the chips to soak for 30 minutes. Drain and set aside.
- Meanwhile, assemble the dry rub for the ribs. In a small mixing bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper and chili powder.
- Cut the rib rack into 4 pieces. Put a cooling rack over a baking sheet and put the ribs on top. Let the ribs come to room temperature, then rub the meat all over with the dry rub.
- Set up a stovetop smoker: Make a shallow bowl out of heavy-duty aluminum foil that fits into a 5- to 7-quart Dutch oven, with the sides of the aluminum bowl coming 2 inches up the sides of the pot; put it in the bottom of the Dutch oven. Put the soaked and drained wood chips over the aluminum foil in an even layer. Put a small round of aluminum foil on top of the wood chips. Put a 6-inch steamer basket (make sure the handle is attached in the center for easy removal) on top of the aluminum round. Transfer the smoker to the stovetop.
- Put the ribs in the steamer basket; it is okay if the pieces overlap slightly. Cover the smoker and create a strong seal by wrapping the rim of the lid with heavy-duty aluminum foil. Turn the heat to medium high and smoke the ribs for 45 minutes. Turn off the heat and carefully remove the aluminum foil seal and lid.
- Preheat the oven to 250 degrees F.
- Remove the ribs and steamer basket from the Dutch oven and set aside. Remove the remaining foil and wood chips carefully, as grease from the ribs may have dripped down; use tongs to lift the wood chips and foil bowl out and transfer them to a baking sheet to cool before discarding. Put the ribs back into the empty Dutch oven and cover with the lid. Slow roast until the ribs are completely tender, an additional 2 hours. The meat should pull away from the bones very easily.
- Meanwhile, pour the ketchup, maple syrup, molasses, vinegar, Worcestershire and soy sauce into a small saucepot and stir to combine. Place over medium heat and heat just until simmering. Keep warm.
- Remove the pot from the oven and brush the ribs generously with the BBQ sauce. Preheat the broiler to high.
- Broil the ribs until the sauce is caramelized and bubbly, about 5 minutes. Serve immediately.
NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE
Provided by Food Network Kitchen
Time 40m
Yield about 1 quart
Number Of Ingredients 9
Steps:
- Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.
NORTH CAROLINA VINEGAR BBQ SAUCE
Provided by Food Network
Time 8h5m
Number Of Ingredients 6
Steps:
- Mix all ingredients. Let sit,covered, overnight. Serve with barbecued pork shoulder.
APPLE-MAPLE BBQ SAUCE
Tried, tweaked, and tested over the years to perfection! Use on all your BBQ meats or serve as an excellent sauce on oven-roasted dishes such as pork chops or chicken.
Provided by Millim
Categories BBQ Sauce
Time 1h25m
Yield 32
Number Of Ingredients 14
Steps:
- Stir ketchup, brown sugar, applesauce, maple syrup, molasses, bacon fat, garlic powder, onion powder, mustard powder, allspice, chili powder, Worcestershire sauce, and nutmeg together in a large saucepan over medium heat until thoroughly combined. Bring to a boil, then reduce heat and let simmer for at least 1 hour, adding apple cider if a thinner consistency is desired.
- Remove from the heat and let cool slightly, about 15 minutes.
- Use a funnel to pour BBQ sauce into a clean, sterilized 32-ounce bottle or container. Seal and store in the refrigerator for up to one week.
Nutrition Facts : Calories 35.2 calories, Carbohydrate 8.7 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 171.2 mg
SIMPLE MAPLE BARBECUE SAUCE
--Lorna Crowe, East Mapleton, Nova Scotia
Provided by Taste of Home
Time 5m
Yield 1-3/4 cups.
Number Of Ingredients 6
Steps:
- In a small bowl or a jar with a tight-fitting lid, combine all ingredients; mix or shake well. Serve over ribs, chicken, pork or ham or use as a marinade. Store in the refrigerator.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 219mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
MAPLE WHISKEY BBQ SAUCE
I've tweaked this recipe over the years to something I proudly serve with my pulled pork and ribs. It's also delicious on chicken. As the sauce simmers, it will develop a deep, rich color and flavor. The sauce tastes best if made a day ahead of time.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 24
Number Of Ingredients 13
Steps:
- Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes. Sauce will thicken further upon cooling.
- Store in the refrigerator for up to 1 week, or freeze for future use.
Nutrition Facts : Calories 42.3 calories, Carbohydrate 7.5 g, Fat 0.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 168.8 mg, Sugar 6.2 g
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