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How To make Barbecued Pork Ribs with Currant Glaze
-JUDI M. PHELPS 1.00 ts Ground ginger
1.00 ts Ground coriander
0.50 ts Paprika
0.25 ts Black pepper
1.00 ts Salt; optional
3.00 lb Pork loin back ribs or
Spareribs
0.50 c Red currant jelly
3.00 tb Orange juice
1.00 tb Lemon juice
1.50 tb Dijon style mustard
Fresh orange slices; for -garnish
Combine first five ingredients and rub onto meaty side of ribs. Cover and refrigerate for 2 hours. Take out of refrigerator and bring to room temperature for 20 minutes before grilling.
An hour or so before serving, start cooking ribs 10-12" from coals (or under broiler), turning from time to time. Pork will take 60-70 minutes to cook depending on thickness. Meanwhile, heat to combine red currant jelly, orange, and lemon juice with mustard. Brush ribs frequently with glaze during last 15 minutes of cooking. Garnish with orange slices. Serve this with a nice Cabernet Sauvignon or a Gamay Beaujolais. Source: My little file box.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com
How To make Barbecued Pork Ribs with Currant Glaze's Videos
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I made some BBQ ribs using Tango Joe spices and Coakley's BBQ sauce. I did a wet and dry rib. While I don't think Brinkmann makes a decent vertical smoker, the way I have it modified makes it the perfect rib cooker. Thanks for checking out my BBQ rib video. I appreciate it.
The Tango Spice Midnight Express blend was perfect for the un sauced BBQ ribs. No sauce needed on those.
The Tango verde gave the wet ribs the perfect heat, and the Coakley's BBQ sauce brought the perfect balance to them
Click here to see all of Tango Joes Spices:
Click here for Coakleys bbq sauce:
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Corky's (6) 1-lb BBQ Ribs with Sauce on QVC
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Melt in Your Mouth Oven Baked Ribs
Juicy melt-in-your-mouth oven baked Barbecue Ribs are fall-off-the-bone delicious! Double up on incredible flavour with an easy to make dry rub first, then coat them in a seasoned barbecue sauce mixture so addictive you won’t stop at one! Finger licking good ribs right here!
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This was such a fun cook!
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Please let me know what you think in the comments below and don't forget to like and share!
How To Make Pellet Grill Baby Back Ribs Packed With Umami Flavor.
This video is one of a series of videos about Umami Barbecue. If you want to make Baby Back Ribs that are over the top. Then this is your recipe. It also shows the abilities of the Camp Chef Wood Wind WiFi smoker/grill.
If you want to make Baby Back Ribs that are over the top. Then this is your recipe.
Our plan is to do a whole series of videos on Umami Barbecue.
So what is Umami?
Umami was identified as the 5th taste in our mouths. In 1908 Professor Ikeda of Japan identified the 5th taste which we would call savory but in Japan, it is called Umami or translated means delicious or yummy. Now let me go through all 5 tastes. First, we have sour,
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What stimulates this part of the tongue are amino acids call glutamates. Usually the food with more glutamates, the stronger the savory taste.
If you want to access a printable version of this recipe. Click here -
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How to cook ribs hot and fast on the kamado joe Classic 2 with a peanut butter and jam glaze.
This video was made possible by the good people from Grid Iron Meat, they have native bread ribs on offer at the moment.
4kg for £19:80, absolute bargain - check out the link here
I cooked them for an hour at 140c, direct heat on the kamado joe Classic 2!
Happy eating
“Rubs” available at jacksmeatshack.com
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