Memorial Weekend Recipes: Baby Back Ribs with Citrus Glaze

 

DSC_2163 [1024X768]I didn’t have any photos of my ribs, but JeffreyW never fails to bring the yummy. 

Baby Back Ribs with Citrus Glaze

  • 4 to 6 slabs baby back ribs, about 10 – 12 ribs per slab
  • Chinese five spice powder
  • salt
  • Fresh ground pepper
  • Foil

Season the ribs liberally on both sides with spices. Place the ribs on the grill and cook for about 5 minutes per side. Remove the ribs from the grill and allow to cool (or if you prefer, you can broil them, 5 minutes per side).

Preheat the oven (or grill) to 325 degrees. Wrap the ribs in foil, tightly,  and then wrap in another layer of foil, place on a baking sheet or directly on grill, and bake for 2 hours. Remove the ribs from the oven and allow to cool while still wrapped.

Prior to serving, spoon the Citrus Glaze (see recipe below) over the ribs, liberally coating both sides.  Serve with remaining glaze.

4 – 6 servings

Citrus Glaze

  • 12 oz orange juice concentrate, not diluted
  • 1 cup apple cider vinegar
  • 1/2 of a 7-ounce can chipotle peppers in adobo sauce, pureed in the blender or finely chopped (more or less depending on the heat you desire)
  • 1/2 cup soy sauce
  • 1 cup sugar

In saucepan combine  ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to half and coats the back of a spoon, about 20 minutes.  Careful, you’ll have to stir frequently and watch to make sure it does not boil over or burn.



 

Friday Recipe Exchange: 4th of July Cookout Ideas

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Since the 4th of July is barreling toward us, I thought I should get some ideas together. This is absolutely my favorite holiday. Food, fireworks and friends, what could be better?  So let’s jump  right into the food portion of our festivities.

These are quick and easy ribs if you don’t want to do the smoke for the whole day style, the citrus glaze is the star of this recipe: Baby Back Ribs with Citrus Glaze (recipe here).

Buttermilk Pie (click here) will get all the ooo’s and aaahhh’s, until the fireworks anyway. As pretty as it is tasty.

JeffreyW makes a Classic Orange/Lemon Shakeup (pictured above and recipe here)

And for a different take on cucumber salad, how about Minted Cucumbers, (recipe here).

Hopefully that will give you some ideas for your own July 4th celebration. What’s on your menu for this weekend and for the holiday? What are your favorite recipes for the celebration? We always have to leave room for the funnel cake at the fireworks. Hit the comments to share your recipes and what you like to do on the 4th.

Tonight’s featured recipe is one I made a few years ago on a whim, inspired by a recipe I didn’t follow for various reasons, and I get requests for it every July 4th now. Because it’s a kabob style, it’s a bit labor intensive, but you can prepare all of it the day before. If you want your chicken even drunker, you can soak it in the extra bourbon overnight.

Drunken Chicken 1

Grilled Bourbon Chicken Appetizers

12  servings

  • 1- 1/2 lbs boneless skinless chicken breasts
  • 3/4 cup firmly packed brown sugar
  •  1/4 cup chopped Chipotle peppers in adobo sauce
  •  1/4 tsp cayenne pepper
  • Bourbon whisky (how much you use and what you do with the leftover is between you and your bottle)
  • 8 oz pineapple chunks
  • 12 strips of sliced bacon (should be a pound)
  • 12 short wooden skewers, soaked in water for 30 minutes before assembling and grilling*

Cut chicken breasts into 1-inch x 2-inch cubes, you should have 36 pieces (you can soak in bourbon if you like)

Mix together Chipotle peppers, brown sugar, cayenne pepper and add enough whisky and pineapple juice to make a thick sauce. Cover chicken cubes on all side with sauce and let marinate for at least 1 hour.

To assemble: Start with a pineapple chunk, add one end of full bacon strip, add chicken cube, then wrap bacon around the top of the cube and skewer, add another cube of chicken, wrap bacon around the bottom of that piece of chicken, then skewer, add a third and repeat with the bacon strip, you’re creating a ribbon with the bacon. Finish with a pineapple chunk.

(And I wish I had a photo of that step for you, but we got so busy doing them, I forgot to get the camera out. When I make them this year, I’ll remember, promise. I barely got a finished picture, had to grab someone’s plate before they started munching).

Grill over medium high heat (if using coals, start over hot coals, then move away from direct heat for the remainder of cooking time), turning frequently. Cook until chicken is 160-165 degrees. Shouldn’t take more than 10-15 minutes, don’t overcook or you’ll have dry, rubbery appetizers. Serve hot.

*please don’t forget this step or all you’ll have for appetizers is flaming skewers.

That’s it for this week. There won’t be a recipe exchange next week. And if you missed it, this week’s complete dinner menu and shop list is Pork Stir-fry and Tangy Lemon Pie (click here).  Have a safe and happy 4th! – TaMara

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Fireworks2

Low and Slow Baby Back ribs

Wrapped this rack in foil and left it in a 225 oven while we went to town and piddled about shopping and seeing eye doctors.  New glasses are so damn expensive!  Going for the self darkening kind this go around having heard that the tech is better now than the last time I had that.  We’ll see.

Got back home to an enthusiastic reception from the pups, they were very happy to be able to get out to pee.  Can’t blame them.  I looked in on the ribs and decided more time wouldn’t hurt them any.  I swabbed on some BBQ sauce and re-wrapped them and slid the tray back into the oven while I made the beans and the potato salad.  I wanted to try some chorizo sausage instead of bacon in the beans.  It worked fine but chorizo just can’t take the place of bacon.  It wasn’t a bacon-less meal, though, the potato salad has plenty in it.  Also diced dill pickles, sour cream, mayo, onions and celery. That isn’t paprika, that’s cayenne.  The spuds were Yukon Golds.

Ming Tsai’s Tropical Glazed Baby Back Ribs

It is rare that I actually drool when Ming Tsai is making something on his show. Don’t get me wrong, I drool plenty looking at him, and his food is good and I’ve tried many of his recipes, but this time, wow. I came in about 5 minutes into the show and saw these ribs and thought they looked amazing. So we take a moment out of our holiday recipes to present Ming Tsai’s Tropical Glazed Black Vinegar Baby Back Ribs. Yum. There is video at the link.

Tropical Glazed-Black Vinegar Pork Spare Ribs

  • 1 large slab baby back ribs (10-12 pounds or more), cut to fit the largest metal baking pan that can fit your oven
  • 3/4 -1 cup Chinese black vinegar or balsamic vinegar with pinch of five-spice
  • 2 cups Ginger-Kiwi-Jicama Salsa (recipe below)
  • 1 pound new red potatoes, scrubbed, boiled and halved
  • 6 strips bacon, cooked and crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced parsley
  • Kosher salt and freshly ground black pepper

Directions

The day before, in a large, deep, metal baking pan, rub the ribs with salt and pepper and let cure overnight. The next day, pre-heat oven to 375 degrees. Place 1 cup Ginger-Kiwi-Jicama Salsa in blender and blend until smooth. Rub off any excess salt and pepper on ribs, wash and dry pan and place ribs back in pan. Add the vinegar so that a 1/4-inch layer is on the bottom. Cover tightly with foil and bake in the oven for 1 to 1 1/2 hours. Check ribs at 1 hour, and continue cooking until all the vinegar is evaporated. You can now either transfer ribs to a grill and slather with 3/4 cup blended Ginger-Kiwi-Jicama Salsa or keep in the pan and slather with blended Ginger-Kiwi-Jicama Salsa and change oven to broil to color well. Meanwhile, make German potato salad: when potatoes are still hot, toss with bacon, olive oil, vinegar and parsley. Check for flavor and season if necessary. To serve, spoon potato salad onto platter, top with sliced ribs and reserved Ginger-Kiwi-Jicama Salsa.

Ginger-Kiwi-Jicama Salsa

  • 1 tablespoon minced ginger
  • 4 kiwis, peeled, cut into 1/4-inch dice
  • 2 cups 1/4-inch dice jicama
  • 1 cup 1/4-inch dice red onion
  • 1/4 cup packed chopped cilantro
  • 1 jalapeno, stemmed, minced with seeds
  • Juice of 4 limes
  • 1 shot agave tequila
  • Kosher salt and freshly ground black pepper
  • Sugar to taste

Directions

In a large bowl, gently mix all the ingredients. Season with kosher salt and freshly ground black pepper and sugar to taste. Let stand at room temperature for at least an hour before using or preferably covered overnight in the fridge.

Can’t wait to try these.  I think the Kiwi-Jicama salsa sounds interesting.  Not something I would normally think of.  There are a lot more recipes at the link and most of his cooking is simple, quick and often one pan. So check it out.

Mmm…baby back ribs

Mmm…ribs–these spent four hours in a 300 degree oven on a wire rack.  Placed the rack in a foil lined baking tray to keep down on the mess.  I used a dry rub on these, and finished them off with Sweet Baby Ray’s BBQ sauce during the last half hour or so.  Kept a pan full of water on the oven rack below the ribs just to keep everything nice and moist.  After spreading  the sauce on with a brush a layer of foil over the meat kept the sauce from burning and allowed it to caramelize/reduce right on them.  Yum, sticky fingers!  Serve with a moist towel!

And I’m really liking the new deep fryer.  Those fried potatoes were crispy and delightful-beats baking them in the oven by a mile.

Baby Back Ribs with Citrus Glaze

I was not feeling it today at work, so my mind wandered to some old recipes I haven’t tried in a while.  I don’t think I’ve made this exact recipe in 10 years.  I love barbecue ribs, but rarely have the patience to properly slowcook them.  I don’t know why, it’s basically wrap them up and put them in the oven and ignore them for several hours.  This recipe really stands out because of  the citrus glaze which I’ve used on chicken, as well.  I think for a quick dinner it would work on pork chops without too much effort.  Coat chops with Chinese 5-spice, grill on one-side and turn, then brush with glaze and finish grilling.  Glaze again before serving.

Not too early to start planning the July 4th menu so here is the original rib recipe:

Baby Back Ribs with Citrus Glaze

  • 4 to 6 slabs baby back ribs, about 10 – 12 ribs per slab
  • Chinese five spice powder
  • salt
  • Fresh ground pepper
  • Foil

Season the ribs liberally on both sides with spices. Place the ribs on the grill and cook for about 5 minutes per side. Remove the ribs from the grill and allow to cool (or if you prefer, you can broil them, 5 minutes per side).

Preheat the oven (or grill) to 325 degrees. Wrap the ribs in foil, tightly,  and then wrap in another layer of foil, place on a baking sheet or directly on grill, and bake for 2 hours. Remove the ribs from the oven and allow to cool while still wrapped.

Prior to serving, spoon the Citrus Glaze (see recipe below) over the ribs, liberally coating both sides.  Serve with remaining glaze.

4 – 6 servings

Citrus Glaze

  • 12 oz orange juice concentrate, not diluted
  • 1 cup apple cider vinegar
  • 1/2 of a 7-ounce can chipotle peppers in adobo sauce, pureed in the blender or finely chopped (more or less depending on the heat you desire)
  • 1/2 cup soy sauce
  • 1 cup sugar

In saucepan combine  ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to half and coats the back of a spoon, about 20 minutes.  Careful, you’ll have to stir frequently and watch to make sure it does not boil over or burn.

Btw, the original glaze recipe comes from Emeril (here) and calls for 8 cups of sugar.  I played with it until I came up with this citrus glaze, because I just couldn’t make anything that called for 8 cups of sugar.  Seriously, 8 cups.  That’s 2 cups per person. Cannot even wrap my head around it, but if you make it and love it, drop me a note here.

UPDATE: So I gave up on work and decided to bring work home and work here this afternoon.  That means I could actually make the recipe tonight.

The ribs are in the oven and the glaze is on the stovetop bubbling away.  I stir it every once in a while, but I seem to have it at a steady low boil requiring little more from me than I be in the same room with it.  I did a couple of tweaks, instead of soy sauce I used a 1/4 cup of soy sauce and 1/4 cup Ponzu since I had it on hand and it’s a citrus sauce and at the end I added the juice of 1/2 lime and then since I had the other half sitting there, I used that on the ribs before I seared them.  Also, I pureed the peppers with a bit of the orange juice to make it easier.  I froze the other half of the peppers in a plastic container.

Baby Back Ribs

This was improvised on the fly.  It turned out pretty good.

Baby Back Ribs

  • 1/4 cup orange juice
  • 1 tbsp paprika
  • 1 tbsp brown sugar
  • 1  tsp salt
  • 1tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper
  • 4 pounds baby back ribs
  • 1/2 bottle Baby Ray’s Sweet and Spicy BBQ sauce

Mix together all ingredients, except BBQ Sauce and rub on ribs.  Cover in plastic wrap and refrigerate for 12 hours or overnight.  While grilling brush with BBQ sauce if desired.  Serve with garden veggies, like sliced tomatoes and grilled corn on the cob.

Boston Update

Good food and good friends.  My trip to Boston has been great fun so far.  Though we did try to start the house on fire with the gas grill.  Luckily, though my friend and I were more Lucy and Ethel than Buffy and Willow,  we did manage to avert disaster.  Tonight she’s making Chicken Parmesan and Antipasto Squares, tomorrow I’m making Baby Back Ribs.  I’ll try to get recipes up soon after.

Sunday will be a treat as we head into the North End of Boston (Little Italy) for the Feast of Saint Anthony.  I’m really looking forward to that.  But for now I’m off to the beach.  Until then….