Tomatillo Glazed Baby Back Ribs Recipes

BAKED BBQ BABY BACK RIBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
• Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
• Generously apply coating of dry rub to all sides of rib rack.
• With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
• Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
• Increase oven temperature to 350 degrees F (175 degrees C).
• Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
• Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
• Cut rack into individual rib segments and serve with more barbeque sauce.

TAMARIND GLAZED BABY BACK RIBS

Steps:

• Preheat your oven to 300 degrees F.
• Sprinkle the ribs with salt and pepper and place them meaty-side up on an aluminum foil-lined rimmed baking sheet or shallow baking dish. Roast for 30 minutes and then drain off any accumulated fat from the baking sheet. Turn the ribs over and increase the oven temperature to 400 degrees F. Return them to the oven for an additional 30 minutes.
• While the ribs cook, make the glaze. Drain the aji panca and place it in a blender along with the tamarind paste, brown sugar, Worcestershire sauce, lemon juice, orange juice and garlic. Puree to make a thick paste, scraping the jar as necessary. Set aside 1/4 of the glaze for serving.
• After the ribs have cooked at 400 degrees F for 30 minutes, begin basting them with the glaze every 15 minutes until the ribs are tender, about 1 hour, turning the ribs meaty side up again after 30 minutes. Remove the ribs from the oven, brush with the reserved glaze and serve.

SOUTHERN COMFORT GLAZED BABY BACK RIBS

Steps:

• For the ribs: Preheat the oven to 325 degrees F.
• In a small mixing bowl, add the light brown sugar, espresso powder, mustard powder, paprika and cayenne.
• Sprinkle the ribs with salt and pepper, then generously rub with the spice blend. Place on a foil-lined baking sheet, add the apple juice and cover with foil. Place in the oven and cook until tender, about 1 hour 45 minutes.
• For the BBQ Sauce: Meanwhile, combine the tomato sauce, chicken stock, Southern Comfort, brown sugar, vinegar, Worcestershire, hot sauce, garlic, onion, a drizzle of oil and some ground pepper in a small saucepan. Bring to a simmer and cook at a low bubble for 15 to 20 minutes. Remove and discard the onion and garlic.
• Carefully remove the baking sheet from the oven and pour off the liquid. Place under the broiler and cook until lightly golden brown in color, about 3 minutes. Brush the ribs with 1 to 2 cups of the BBQ Sauce, and broil again, about 3 minutes more.

MEMPHIS-STYLE BABY BACK RIBS

Steps:

• Make the rub: Whisk the turbinado sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin and 1 teaspoon black pepper in a medium bowl.
• Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan on the unlit side of the grill under the grates. Meanwhile, soak the wood chips in water, 30 minutes; drain.
• Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub (about 1/2 tablespoon per side). Transfer to a roasting pan, bone-side down, and let sit 30 minutes.
• When the grill registers 250˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
• While the ribs are smoking, lay out 2 long sheets of heavy-duty aluminum foil (or double pieces of regular foil). Spread 1/2 tablespoon each of the rub, brown sugar and maple syrup down the center of each piece of foil.
• Place the ribs, meat-side down, on the prepared foil, then top each rack with another 1/2 tablespoon each of the rub, brown sugar and maple syrup. Fold the foil over the ribs and crimp the edges, leaving one side open; pour 2 tablespoons apple juice into each packet and crimp the final edge to seal. Return to the grill and cook until the meat is tender, 2 to 2 1/2 more hours.
• Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the ketchup, 1/2 cup honey, the tomato paste, vinegar, Worcestershire sauce, brown sugar, mustard powder, cayenne and 1 teaspoon black pepper. Bring to a low boil, whisking, then reduce the heat to a simmer. Whisk in 1/2 cup water and simmer 5 minutes. Stir in 1/4 cup of the rub until dissolved; season with more of the rub, 1 tablespoon at a time, if needed. Let cool.
• Make the glaze: Whisk 3/4 cup of the barbecue sauce with the remaining 1/4 cup honey. Set aside the rest of the barbecue sauce for serving.
• Carefully remove the ribs from the foil; return to the grill, meat-side up. Brush with the glaze and continue to cook for 5 minutes. Transfer to a cutting board and slice. For "muddy style," sprinkle with more of the rub. Serve with the remaining barbecue sauce.