Tag: barbecue sauce

Barbeque, gluten-free, Grilling, Main Course, Meat, Pork

Pomegranate Glazed Baby Back Ribs

by Lynda Balslev

The secret is in the sauce with these sticky, finger-licking baby back ribs.
Pomegranate Lacquered Baby Back Ribs

It’s Memorial Day weekend, and if you haven’t had a chance to escape to the great outdoors to do some grilling, then now is the time to dust off the grill, breathe in the fresh air, and cook up a platter of crispy, sticky ribs. When it comes to these baby back ribs, the secret is in the sauce. Infused with pomegranate molasses, the basting and dipping sauce yields a sweet and puckery glaze, ensuring the ribs will crisp to finger-licking goodness over the fire. No grill? No worries! You can also make these ribs in your oven.

Pomegranate molasses is a staple in Middle Eastern cuisine. It’s a slick reduction of pomegranate juice, sugar, and lemon, and a great addition to marinades, sauces, dressings, even drinks. It’s available in the international section of your supermarket and specialty stores. You can also make your own by combining one quart (4 cups) of unsweetened pomegranate juice with 1/2 cup sugar, and 2 tablespoons fresh lemon juice in a medium saucepan. Simmer uncovered over medium-low heat, until the juice is reduced to about 1 1/4 cups and has a syrupy consistency, about 1 hour. Cool the syrup slightly (it will continue to thicken as it cools) and then store in a glass jar in the refrigerator for up to 3 months.

Sweet and Sour Pomegranate Lacquered Ribs

Active Time: 25 minutes
Total Time: about 3 1/2 hours, plus marinating time
Serves 4 to 6

Rub:
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Sriracha
1 teaspoon finely grated fresh peeled ginger
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
  2. Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 12 to 15 minutes.
  3. Prepare the grill for indirect cooking over low heat, about 275° on a gas grill. (Or heat your oven to 275°F.)
  4. Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and once or twice. During the last 30 minutes or so of cooking, lightly baste with some of the sauce. (If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of your oven.)
  5. Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes. (Or increase the oven heat to 450°F and cook until beginning to crisp, turning as needed.)
  6. Serve with the remaining sauce for dipping.

 

gluten-free, Grilling, Main Course, Marinades, Pork

Smoky Chipotle Glazed Ribs

by Lynda Balslev4 Comments on Smoky Chipotle Glazed Ribs

Chipotle Ribs TasteFoodThe summer season has ended but grilling season certainly has not. In fact, once autumn rolls around, rich grilled meats are a perfect complement to the cool crisp weather – especially when we’re talking about ribs slathered with a spicy smoky barbecue sauce. For deep flavor, these pork ribs are coated with a robust spice rub and left to marinate before roasting. Then they roast, low and slow, on the grill until the meat is tender and juicy, before getting a good glaze on iwht a chipotle BBQ sauce.

Smoky Chipotle Glazed Ribs
Serves 4 to 6

Rub:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon sweet paprika
1 tablespoon ground chipotle pepper

2 racks baby back pork ribs

Sauce:
1 tablespoon canola oil
1 large garlic clove, minced
2 chipotles in adobo, minced, with juices
1/2 cup heavy bodied red wine
1/4 cup ketchup
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 teaspoon salt

1. Combine the rub ingredients in a small bowl. Spread the ribs on a rimmed baking sheet and coat on all sides with the rub. You can either grill the ribs immediately, or – better yet – cover with plastic wrap and refrigerate for up to 24 hours. The longer the ribs marinate, the better the flavor.
2. Prepare the grill for indirect cooking over low heat (about 275°F). Grill the ribs until the meat is tender, about 2 1/2 hours, turning occasionally.
3. While the ribs are roasting, prepare the sauce. Heat the oil in a small saucepan and add the garlic. Saute until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced by about half, about 15 minutes.
4. Remove from the grill and cut into individual ribs. Adjust the grill for direct cooking over medium heat. Baste the ribs with some of the sauce and grill until crispy and slightly charred, 6 to 8 minutes, turning as needed. Serve with the remaining sauce. And pass the napkins.