Fall Off The Bone Baked Maple Glazed Ribs Recipes

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BBQ OVEN ROAST PORK RIBS



BBQ Oven Roast Pork Ribs image

The St. Louis cut spare rib is a great meaty cut, but this recipe will work equally well with baby back ribs. If you want to offer a bit of variance to your guests, make the Sriracha-Hoisin rib glaze as well and serve up a sweeter rib (this one) and a spicier rib (the sriracha-hoisin) to please the crowd. Nutrition included calculations with the Bourbon BBQ sauce.

Provided by Diane

Categories     Main Course

Time 2h59m

Number Of Ingredients 13

3 pound rack St. Louis cut (preferably) Spare Ribs ( , rinsed and patted dry)
1 Tablespoon Kosher Salt
fresh cracked Black Pepper to taste
1 cup Apple Juice
1 cup BBQ sauce (, plus extra for serving (use your own or Bourbon BBQ Sauce below))
1/2 cup Apple Juice
1/2 cup Maple Syrup
1/4 cup Bourbon
1/4 cup Tomato Paste
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Worcestershire sauce (, (or soy sauce or fish sauce))
2 Tablespoons Brown Sugar
1 teaspoon Kosher Salt

Steps:

  • *This can be done ahead of time or while the ribs bake for the initial hour. Combine sauce ingredients in a saucepan (apple juice, maple syrup, bourbon, tomato paste, apple cider vinegar, Worcestershire sauce, brown sugar, and salt). On medium-high heat, bring to a simmer then cook for 10 minutes, stirring occasionally. Set aside until ready to sauce ribs.
  • Preheat oven to 350°F (175°C). If needed, remove the silver skin from the bone side of the ribs (some butchers will have this already removed for you.) See write up above recipe for photo instruction.
  • Cut the rib rack in half and place the ribs, meaty side up, in a 9x11 inch baking dish (or other appropriately sized dish). Pour the apple juice over the ribs and then season both sides with salt & pepper. Cover with aluminum foil.
  • Bake for 2 hours. Remove from oven, remove foil, and brush both sides of the ribs with sauce.
  • Return to oven uncovered. Bake for another 30-45 minutes.
  • Remove ribs from oven. Brush the ribs a with a little more sauce, slice & serve (for a little extra crust follow next step before slicing).
  • Optional for a little extra crust - Heat oven to broil and place oven rack about 6 inches (15cm) down from the top. Brush ribs with glaze again and broil for 2 minutes or until slightly singed. Slice & serve.

Nutrition Facts : Calories 591 kcal, Carbohydrate 32 g, Protein 25 g, Fat 37 g, SaturatedFat 12 g, Cholesterol 127 mg, Sodium 1799 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

MAPLE GLAZED RIBS



Maple Glazed Ribs image

Basted with a savory sweet sauce, these ribs are definitely finger-licking good!

Provided by Karen Toellner

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 3h40m

Yield 6

Number Of Ingredients 8

3 pounds baby back pork ribs
¾ cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon mustard powder

Steps:

  • Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
  • In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
  • Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
  • Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 g

FALL OFF THE BONE BAKED MAPLE GLAZED RIBS



Fall off the Bone Baked Maple Glazed Ribs image

These are SOOOO good; fall of the bone tender and a spicy sweet homemade BBQ sauce. The low temperature cooking aspect is easily changed based on how long you have (I've baked for 5 hours before at a lower temp) but this is the basic cooking time/temp required. If you extend the cooking time, just drop the temperature a bit. I have to admit that I never measure the maple syrup, I just pour over until coated.

Provided by hodgemo2

Categories     Pork

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs pork baby back ribs
seasoning salt (or rib rub)
1 cup maple syrup
1/2 cup ketchup
3 tablespoons firmly packed brown sugar
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon chili powder
1 garlic clove, finely chopped
2 tablespoons water

Steps:

  • Preheat oven to 425°F Rub seasoning salt onto ribs. Place ribs in a large roasting or baking pan.
  • Bake about 30 minutes, until meat is browned.
  • Reduce the oven to 300°F Pour maple syrup over the ribs.
  • Place a large piece of aluminum foil over pan, tenting in the center and sealing the edges tightly. Bake 1 hour, 30 minutes.
  • Meanwhile (for the BBQ sauce), combine the ketchup, brown sugar, vinegar, Worcestershire sauce, paprika, chili powder and garlic with 2 tbs water in a small saucepan.
  • Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 10 minutes.
  • Pour BBQ sauce over ribs and cook, uncovered, for 30 minutes longer. Baste occasionally.

Nutrition Facts : Calories 1042.5, Fat 55.9, SaturatedFat 19.7, Cholesterol 234.7, Sodium 668.6, Carbohydrate 71.7, Fiber 0.5, Sugar 64.8, Protein 65.7

BAKED MAPLE GLAZED RIBS



Baked Maple Glazed Ribs image

Delicious pork spareribs with a maple syrup glaze. This is a blue-ribbon winning county fair recipe.

Provided by Kristin Eichers

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 2h20m

Yield 6

Number Of Ingredients 11

3 pounds pork spareribs, cut into serving size pieces
1 cup pure maple syrup
3 tablespoons frozen orange juice concentrate
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 clove garlic, minced
2 green onions, minced
1 tablespoon toasted sesame seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place ribs meat side up on a rack in a 9x13 inch roasting pan. Cover pan tightly with foil. Bake for 1 1/4 hours.
  • In a saucepan over medium heat, combine maple syrup, orange juice concentrate, ketchup, soy sauce, mustard and Worcestershire sauce. Stir in curry powder, garlic and green onions. Simmer for 15 minutes, stirring occasionally.
  • Remove ribs from roasting pan, remove rack, and drain excess fat and drippings. Return ribs to pan, cover with sauce, and bake uncovered for 35 minutes, basting occasionally. Sprinkle with sesame seeds just before serving.

Nutrition Facts : Calories 806.3 calories, Carbohydrate 43.1 g, Cholesterol 181.4 mg, Fat 54 g, Fiber 0.6 g, Protein 36.2 g, SaturatedFat 17.2 g, Sodium 664.4 mg, Sugar 36.8 g

FALL OFF THE BONE KETO BAKED RIBS RECIPE



Fall Off the Bone Keto Baked Ribs Recipe image

Provided by Louise Hendon

Categories     Dinner

Time 3h15m

Number Of Ingredients 7

1 lb of baby back ribs (450 g)
2 Tablespoons of applesauce (30 ml)
2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
2 Tablespoons of olive oil (30 ml)
1 Tablespoon of fresh ginger (5 g)
2 cloves of garlic (6 g)
Salt and pepper

Steps:

  • Preheat oven to 275 F (135 C) - if your oven doesn't go to down to this low, then turn it to the lowest temperature it'll go.
  • Rub salt and pepper over the ribs and wrap up tightly with foil. Place the package onto a baking tray and bake on the low temperature in the oven for 3 hours.
  • In a blender, blend the applesauce, tamari sauce, olive oil, garlic and ginger together until a puree forms.
  • After 3 hours, remove the ribs from the oven and turn up the heat in the oven to 450 F (230 C) or as high as your oven will go.
  • Carefully open up the foil so that the ribs are just sitting on top of the foil. Using a brush, cover the ribs with the marinade. Place back in the oven for 5-10 minutes until the ribs becomes sticky with the marinade.

Nutrition Facts : Calories 580, Sugar 2 g, Fat 51 g, Carbohydrate 5 g, Fiber 0 g, Protein 25 g

FALL OFF THE BONE RIBS



Fall Off The Bone Ribs image

These Fall Off The Bone Ribs are a simple recipe that is baked low and slow in the oven creating a tender, juicy and flavorful bbq dinner.

Provided by Tornadough Alli

Categories     Main Course

Time 3h10m

Number Of Ingredients 13

1 rack baby back ribs (membrane removed)
2 Tbs paprika
1 Tbs black pepper
3 Tbs brown sugar
2 tsp coarse salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp chili powder
1/2 tsp dry mustard
1/2 cup brown sugar bbq sauce
2-3 Tbs honey
Parsley

Steps:

  • Preheat oven to 300.
  • Lay your ribs on a large sheet of heavy duty aluminum foil.
  • Mix together your dry rub ingredients and rub onto both sides of your ribs and wrap up tightly and place on large baking sheet.
  • Bake in oven for 3 hours.
  • Remove from oven and unwrap.
  • Mix together your bbq sauce and honey and brush on ribs.
  • Place back in oven on lowest rack and broil for about 3-5 minutes, remove from oven and brush with more bbq sauce.
  • Sprinkle with parsley if desired.

Nutrition Facts : Calories 309 kcal, Carbohydrate 36 g, Protein 14 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 1609 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving

GLAZED BBQ RIBS



Glazed BBQ Ribs image

Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 9

2 racks pork baby back ribs (about 5 pounds)
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons pepper
1 bottle (18 ounces) barbecue sauce
1 cup seedless raspberry preserves
1/4 cup dry red wine
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper

Steps:

  • Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.

Nutrition Facts :

3-STEP FALL OFF THE BONE RIBS---- EASY!



3-Step Fall off the Bone Ribs---- Easy! image

NOTE THE TEMPERATURE CHANGE HALF WAY THROUGH THE COOKING! The "three steps" to this involve browning the ribs with your favorite seasonings, then with the sauce, then covering with foil and forgetting about them. The ingredient amounts are completely flexible and are all done to personal taste. I couldn't post the recipe without a measurement, but really... it's your own preference. Don't be afraid of the long list of directions, I tried to be exact. Thankfully, my dad taught me his recipe before he passed away. This is a good recipe to start the cooking, then turn the oven down and forget about it. The house will smell amazing!

Provided by Brittta

Categories     Pork

Time 3h10m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 racks beef ribs (or pork ribs)
2 teaspoons salt (or to taste)
2 teaspoons pepper (or to taste)
1 tablespoon Season-All salt (or to taste)
2 cups barbecue sauce (your favorite kind)

Steps:

  • Do NOT boil ribs, but cut away any large amounts of silver skin or some of the fat. Generously season both sides of the ribs with salt, pepper and Season-All.
  • Line a cookie sheet (with a lip on all sides) with heavy duty foil. Spray foil with cooking spray lightly.
  • Put ribs in 350 degree oven for approximately 20 minutes, until meat starts to brown on both sides, flipping as needed.
  • Brush on your favorite BBQ sauce (both sides of ribs) and put back in the 350 degree oven until BBQ sauce starts to caramelize but not burn, approximately 20 minutes. Flip them half way through.
  • Once sauce is caramelized and cooked into the meat add another good amount of sauce to the tops of the ribs. Try not to let too much sauce fall to the foil, but it's okay if some gets on it.
  • With top of ribs facing up, cover with a low-tented aluminum foil (tented just enough to not let it touch the tops of the ribs) and seal ALL sides TIGHTLY by curling foil under the lip or under the cookie sheet itself. The goal is to not let the steam out as it cooks.
  • TURN OVEN DOWN TO 250 DEGREES! VERY IMPORTANT OR THE SAUCE WILL BURN! (As you can tell, I've made this mistake before.).
  • Put ribs back in at 250 degrees and set a timer for approx 2 hours. Take cookie sheet out and pull back one corner of the foil (careful of the steam!). Poke a fork at one of the ribs -- the meat should easily come off the bone. If it doesn't, put back in the 250 degree oven and check every 20 minutes or so to see if the steam worked its magic.
  • I've done two full sheets of ribs for a total of 4 long slabs of baby back ribs (two slabs per cookie sheet) in around 4 hours total cooking time (time includes browning and steaming).
  • You will not believe how easy and tasty these are! Once the browning part is over you basically forget about them. There's really no wrong way to season them or sauce them.
  • Serve with your favorite sides and enjoy!
  • *** Special note: I have done the browning part (with seasoning, then the first part of the sauce caramelizing) on the grill for a smokey flavor, but prefer just doing everything in the oven. If you grill them, make sure you only put them in the oven for 250 degrees with foil tent on the ribs.

Nutrition Facts : Calories 380.8, Fat 0.8, Sodium 4443.4, Carbohydrate 92.1, Fiber 2.1, Sugar 65.2, Protein 0.2

EASY FALL OFF THE BONE OVEN-BAKED RIBS



Easy Fall Off the Bone Oven-Baked Ribs image

Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 3h15m

Yield Makes 4 Servings

Number Of Ingredients 10

2 to 2 1/2 pounds baby back pork ribs
Salt and black pepper
1 tablespoon olive oil
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 cup ketchup, try our homemade ketchup recipe
1 tablespoon hot chili sauce (suggestion Sriracha)
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste

Steps:

  • Heat oven to 275° Fahrenheit (135C).
  • If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
  • Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
  • Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
  • While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
  • Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
  • Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
  • Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
  • Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
  • Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
  • To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg

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