Glazed Hot And Sweet Grilled Ribs Recipes

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SWEET HORSERADISH GLAZED RIBS



Sweet Horseradish Glazed Ribs image

If you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. -Ralph Jones, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 8

3 racks pork baby back ribs (about 8 pounds)
1-1/2 teaspoons salt, divided
1-1/2 teaspoons coarsely ground pepper, divided
2 bottles (12 ounces each) beer or 3 cups unsweetened apple juice
1 jar (12 ounces) apricot preserves
1/4 cup prepared horseradish, drained
2 tablespoons honey or maple syrup
1 teaspoon liquid smoke, optional

Steps:

  • Preheat oven to 325°. If necessary, remove thin membrane from ribs and discard. Sprinkle 1 teaspoon each salt and pepper over ribs. Transfer to a large shallow roasting pan, bone side down; add beer or juice. Bake, covered, until tender, 2-3 hours., Meanwhile, puree preserves, horseradish, honey, remaining salt and pepper and, if desired, liquid smoke in a blender. , Drain ribs. Place 1 rib rack on a large piece of aluminum foil. Brush with apricot-horseradish mixture; wrap tightly. Repeat with remaining ribs. Refrigerate up to 2 days., Prepare campfire or grill for medium heat. Remove ribs from foil; grill until browned, 10-15 minutes, turning occasionally.

Nutrition Facts : Calories 690 calories, Fat 42g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 674mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 45g protein.

GLAZED HOT-AND-SWEET GRILLED RIBS



Glazed Hot-and-Sweet Grilled Ribs image

Give tender ribs an Asian twist with a quick glaze of prepared hoisin sauce and tangy currant jelly, and a dash of spicy heat.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 6

Number Of Ingredients 4

3 to 4 lb. pork loin back ribs
1/2 cup red currant jelly
1/3 cup hoisin sauce
1/4 teaspoon hot pepper sauce

Steps:

  • Heat gas or charcoal grill. Cut ribs into serving-sized sections. Arrange ribs in layers in ungreased 12x8-inch (2-quart) microwave-safe dish. Cover with microwave-safe plastic wrap. Microwave on High for 15 minutes or until ribs are no longer pink, rearranging and turning ribs once during cooking.
  • Meanwhile, in small saucepan, combine all glaze ingredients. Cook and stir over medium heat until jelly is melted. Remove from heat.
  • When grill is heated, remove ribs from microwave; immediately place on gas grill over medium heat or on charcoal grill 6 to 8 inches from medium coals. Cover grill; cook 10 to 20 minutes or until ribs are browned, turning frequently and brushing with glaze during last 10 minutes of cooking time.
  • Bring any remaining glaze to a boil. Serve glaze with ribs.

Nutrition Facts : Calories 530, Carbohydrate 23 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 33 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 345 mg, Sugar 16 g

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