Attention all FOODIES out there. I love to cook and I love trying new recipes. Each month I’ll share a different recipe. I’d love your comments if you get a chance to try one. If you have a recipe you would like to share with me please do so by dropping a comment.
What’s better during the Summer than ribs? The only thing I can think of that comes close is Key Lime Pie (maybe that will be next month’s recipe…hmmm). But for today here’s a fantastic rib recipe, enjoy!
STICKY GLAZED RIBS.
Level: Easy Preheat oven 300 degrees F.
Total: 2 hr 45 min Active: 20 min
Yield: 4 to 6 servings
2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 racks baby back ribs (about 4 1/2 pounds total)
4 tablespoons unsalted butter
1 tablespoon black peppercorns, ground to a medium grind
4 cloves garlic, minced
1 medium shallot, minced
1/2 cup packed light brown sugar
1/2 cup apricot preserves
1/4 cup honey
1/4 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
4 scallions, chopped
- For the ribs: Preheat the oven to 300 degrees F.
- Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 3 hours.
- For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
- Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle/brush the ribs with the sauce. Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.