PORK RIBS WITH TOMATO GLAZE
Provided by Trisha Yearwood
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with 2 layers of foil.
- If your ribs are in a rack, cut them into separate ribs. Drain the sundried tomatoes, reserving the oil. Toss the ribs with the reserved oil, whole garlic cloves, rosemary, 1 1/4 teaspoons salt and a generous amount of pepper. Place the ribs on the prepared baking sheet and cover the baking sheet with foil. Bake until very tender, about 1 1/2 hours.
- Meanwhile, finely chop the sun-dried tomatoes. Melt the butter in a medium saucepan over medium heat. Add the tomatoes, minced garlic, shallot and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the sugar, vinegar and 1 cup water. Bring to a boil over medium-high heat, then reduce the heat and simmer until slightly thickened, about 10 minutes. Transfer about half of the mixture to a mini chop or food processor and pulse until smooth; return the puree to the saucepan with the rest of the tomato glaze.
- When the ribs are tender, remove from the oven and increase the temperature to 500 degrees F. Uncover the ribs and remove the rosemary. Mash the roasted garlic cloves into the tomato glaze, discarding anything too tough to mash. Spoon half of the tomato glaze over the ribs. Bake until charred in spots, about 8 minutes. Turn the ribs over and add the rest of the tomato glaze. Bake until charred in spots, about 3 minutes more. Transfer the ribs to a platter and spoon any tomato glaze from the pan over top.
TIM LOVE'S BABY BACK RIBS
Tim Love's rib rules are few, but strict: Don't par-boil, rub liberally but never sauce, and once they're smoking, keep your hands off.
Provided by Tim Love
Categories Smoker Pork Rib Grill/Barbecue Dinner Pork
Number Of Ingredients 12
Steps:
- Prepare the grill for indirect heat:
- If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.
- Prepare the ribs:
- Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
- Prepare the rub:
- In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.
- Generously season ribs with the mixture, rubbing onto both sides of the rack.
- Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.
ROSEMARY GARLIC BABY BACK RIBS
I like this recipe from Canadian Living. You can marinate the ribs for as little as one hour or as long as 24 hours and they don't require long precooking like some other rib recipes do. They do, however, require a full hour on the barbecue, so make sure your tank is topped up!
Provided by Irmgard
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the membrane from the underside of the ribs, if attached, then cut into 4 sections of 3 or 4 ribs each.
- In a large dish, combine the garlic, rosemary, oil, salt, hot pepper flakes and pepper.
- Add the ribs and rub all over with the spice mixture.
- Cover and refrigerate for 1 hour or up to 24 hours.
- Set a foil drip pan under 1 rack of a 2-burner barbecue or under the centre rack of a 3-burner barbecue.
- Heat the remaining burners to medium heat.
- Place the ribs, meat side down, on a greased grill over the unlit burner.
- Close the lid and cook, turning once, until the meat is tender and pulls away from the ends of the bones, about 1 hour.
- Squeeze the lemon over the ribs to serve.
ROSEMARY GARLIC BABY BACK RIBS RECIPE
Provided by McNamara
Number Of Ingredients 8
Steps:
- In large dish, combine garlic, rosemary, oil, salt, hot pepper flakes and pepper. Add ribs and rub all over with spice mixture. Cover and refrigerate for 1 hour or for up to 24 hours. Set foil drip pan under centre rack of 3-burner barbecue. Heat remaining burners to medium heat. Place ribs, meat side down, on greased grill over unlit burner. Close lid and cook, turning once, until meat is tender and pulls away from ends of bones, about 1 hour. Squeeze lemon over ribs to serve.
PORK RIB RUB
A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!
Provided by Babel Phaedrus
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 13.8 g, Fat 1.5 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 3527.4 mg, Sugar 3.1 g
STICKY BALSAMIC RIBS
Provided by Ian Knauer
Categories Kid-Friendly Backyard BBQ Dinner Lunch Vinegar Pork Rib Summer Grill Grill/Barbecue Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Marinate and roast ribs:
- Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
- Preheat oven to 425°F with racks in upper and lower thirds.
- Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
- Make glaze and grill ribs:
- Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
- Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
- Brush ribs with more glaze and serve remaining glaze on the side.
- What to drink:
- Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
More about "rosemary garlic baby back ribs recipes"
ITALIAN PORK RIBS WITH GARLIC ROSEMARY SAUCE -- FORK …
From italianbellavita.com
5/5 (1)Estimated Reading Time 4 mins
- In a large, deep frying pan, saute' the minced garlic in warm-hot olive oil (you don't want to get olive oil too hot or it will burn and just plain get icky-tasting).
- After about 3 minutes, strain the garlic out of the olive oil and set aside in a small bowl (you will put this back in later).
OVEN-ROASTED ROSEMARY BABY BACK RIBS - MOMMY …
From mommyimpossible.com
Cuisine ItalianCategory Main DishServings 4
HONEY GARLIC OVEN-BAKED BARBECUE RIBS - THE BUSY …
From thebusybaker.ca
ROSTICCIANA – TUSCAN PORK RIBS WITH ROSEMARY RECIPE
From greatitalianchefs.com
GAS GRILLED BABY BACK RIBS WITH GARLIC, SAGE, ROSEMARY...
From dadcooksdinner.com
ROSEMARY + BROWN SUGAR BABY BACK RIBS - CAREFREE …
From carefreemermaid.com
ROSEMARY GARLIC BABY BACK RIBS | CANADIAN LIVING
From canadianliving.com
BALSAMIC BABY BACK RIBS - TASTE AND SEE
From tasteandsee.com
PARSLEY AND PORK RIBS RECIPES - SUPERCOOK.COM
From supercook.com
ROCCO DISPIRITO'S HOT CHILI CRISP-EZ BAKE-BBQ BABY BACK RIBS
From sherrishowtv.com
GARLIC & ROSEMARY GRILLED LAMB RIBS RECIPE - JESS PRYLES
From jesspryles.com
BEST BALSAMIC PORK RIBS RECIPE - HOW TO MAKE BABY BACK RIBS
From food52.com
ITALIAN PORK RIBS WITH OLIVES - THE DARING GOURMET
From daringgourmet.com
HERB-ENCRUSTED BABY BACK RIBS RECIPE | GRILLING - SERIOUS …
From seriouseats.com
SMOKED BABY BACK RIBS - TRAEGER GRILLS
From traeger.com
BEST ROSEMARY GARLIC BABY BACK RIBS RECIPES
From alicerecipes.com
ROSEMARY GARLIC BABY BACK RIBS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
KOREAN SHORT RIBS | THE RECIPE CRITIC
From therecipecritic.com
SMOKED PORK RIBS RECIPE | KINGSFORD®
From kingsford.com
BROWN SUGAR AND BOURBON | THE BEST DAMN OVEN BAKED RIBS EVER!
From brownsugarandbourbon.com
AIR FRYER RIBS | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
HERBED PORK RIB ROAST RECIPE - FRANK STITT - FOOD & WINE
From foodandwine.com
DEEP FRIED BABY BACK RIBS TUTORIAL THE CAJUN DAMIEN SHOW
From dailymotion.com
HONEY-GLAZED BABY BACK RIBS WITH WHISKEY MARINADE RECIPE
From foodandwine.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #very-low-carbs #main-dish #pork #canadian #barbecue #summer #dietary #seasonal #low-carb #low-in-something #meat #pork-ribs #equipment #grilling #technique #4-hours-or-less
You'll also love