Next Level Perfect Baby Back Ribs ???? #shorts #food #bbq
How to cook the best baby back ribs.
Professional Baker Teaches You How To Make BBQ RIBS!
Anna's BBQ Side and Back ribs guide perfect for the summer barbecue. Subscribe for more recipes:
INGREDIENTS
Dry Rub
- 2 Tbsp (30 mL) cumin seed
- 2 Tbsp (30 mL) coriander seed
- ½ sticks cinnamon
- 1 Tbsp (15 mL) dried oregano
- ¼ cup (60 mL) sweet paprika (a little smoked or hot paprika can be added to this measure)
- 2 Tbsp (30 mL) salt
- 1 Tbsp freshly ground black pepper
- 2 rack 2 full racks pork back ribs (about 6 lbs/2.5 kg)
BBQ Sauce
- 1 cup (250 mL) tomato purée
- 1 cup (250 mL) dark brown sugar, packed
- ½ cup (125 mL) peach or apricot jam
- ½ cup (125 mL) fancy molasses
- ½ cup (125 mL) white vinegar
- 1 small onion, finely chopped
- 2 clove garlic, minced
- salt and pepper
DIRECTIONS
Dry Rub
1. Preheat one side of grill on medium (or if oven-roasting, preheat oven to 325 F/160 C).
2. In small pan, toast cumin and coriander seeds over medium heat until a fragrance is emitted, about 3 minutes. Grind cumin coriander and cinnamon stick in a spice mill until fine. Combine all spices together.
3. To prepare ribs, pull away membrane on underside of racks (this can be initially loosened with a fork, then pulled holding it with a paper towel if slippery). Rub spice rub over top and underside of ribs, rubbing in well with hands.
4. Place ribs on side of grill without direct heat and cover (the convection current will cook the ribs, but they will not scorch, as they are not in contact with direct heat). Cook for 1 to 2 hours, until tender when pierced with a fork. If oven-roasting, place ribs on a foil-lined baking tray and bake for about 2 hours.
BBQ Sauce
1. Combine tomato purée, brown sugar, jam, molasses and vinegar in a pot. Stir in onion and garlic and bring up to a simmer. Simmer for 5 minutes to meld flavours, then remove from heat and season to taste.
2. Generously slather sauce on ribs during last 20 minutes of cooking, repeatedly brushing ribs with sauce and turning. Serve remaining sauce on the side.
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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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HOW TO REMOVE BONES FROM PORK SPARE RIBS MARINATED IN BARBECUE MUSTARD BLACK CURRANT MARINADE
HOW TO REMOVE BONES FROM PORK SPARE RIBS MARINATED IN BARBECUE MUSTARD BLACK CURRANT MARINADE
Pork Loin Rib Roast with Bourbon Pepper Jelly Glaze | Rotisserie Recipe on a Kamado | BBQGuys
What better way to kick off National BBQ Month than with a rib roast on a kamado grill? We asked video producer Paris to do just that with the Joetisserie accessory on her Primo kamado, and she predictably turned a humble rack of pork into a work of art. While any cut of meat slow-cooked over coals is enough to get our mouths watering, Paris took this dish to the next level with an orange pepper jelly glaze that brings a bit of heat in the form of diced serrano peppers. The bourbon-infused, orange glaze also harmonizes perfectly with the saltiness of the bone-in pork loin roast, though our do-it-all video producer thinks other jam flavors (such as strawberry) can work just as well. Then there’s the presentation of the rib roast, which is adorned with more pepper jelly, bacon bits, and rosemary sprigs. Adding orange wedges to the serving tray is the final touch that makes this juicy rack of pork shine during the most important month of the year.
Pork Rib Roast with Bourbon Pepper Jelly Glaze Rotisserie Recipe:
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Since its founding in 1998, BBQGuys® has helped more than 850,000 customers nationwide achieve their outdoor living dreams. The company based in Baton Rouge, Louisiana, offers an industry-leading selection of grills, BBQ smokers, and outdoor living products, along with expert opinions and a free outdoor kitchen design service.
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Paris joined BBQGuys as a video producer in 2013, elevating the quality of our videos to new heights with each passing year. Now she’s taking a turn in front of the camera! As an avid outdoorswoman who loves grilling as much as hunting and fishing, it was only a matter of time before Paris started dreaming up recipes of her own.
Featuring: Paris Frederick
Filmed/Produced by: Paris Frederick
Peking Pork Ribs | 京都排骨 | Easy Chinese Recipe | Roadtrip For Good
Recipe starts at 02:32.
Known in Chinese as 京都排骨 or Capital Ribs this dish is often translated as Peking Pork Ribs as Beijing - the northern capital - is the current capital, but actually the name of the dish refers to Nanjing - the southern capital in Jiangsu Province. Even more confusing is the fact that the dish itself is actually a Cantonese dish, named because of its resemblence to the sweet style of cooking in Jiangsu and specifically the famous dish of Wuxi pork ribs from the province. Despite the difficult history of the name, the dish itself is very easy to make and the main ingredient is ketchup!
The bushfires that hit Australia in late 2019 weren't just devastating from the flames. They also hurt a lot of areas that relied on tourism for their main business. After the fires came COVID-19, which hurt the tourism industry again. The good news is that many of these areas were both unharmed by the fires and stayed relatively COVID-free, so they are rebounding fast.
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