Baby back ribs *Delicious PICS inside*

Discussion in 'Pork' started by misterchristopher, Jun 17, 2007.

  1. shellbellc

    shellbellc Master of the Pit OTBS Member

    Looks awesome!!! So, what kind of stuff is in your peach glaze??? I'm liking the glazes more than the sauce on the ribs lately...makes them a little tacky...I like the texture.

    I haven't been foiling lately either and have been more successful not foiling.
     
  2. This is basically what I did, modified from a recipe I found online:

    The amount of preserves used would be determined by the amount of sauce made. I tripled the amounts for the two racks of ribs so I'd have enough to glaze and then some left over for anyone who wanted extra. For the recipe below, I would use enough preserves to make the sauce thick, probably about 1/2 to 3/4 of a small jar. I used a full jar for the tripled recipe. You can use apricot or peach, whichever you prefer.
    One tip before you start grilling: The sugar in the preserves tends to burn on the grill (and your food) quickly. To avoid a mess, use the sauce at the end of the grilling.

    3/4 cup ketchup
    1 tablespoon vinegar (I use apple-cider vinegar but white vinegar is just fine)
    1 tablespoon brown sugar
    salt (to taste)
    pepper (to taste)
    1 tablespoon lemon juice
    1 dash worcestershire sauce
    About 1 1/2 teaspoons butter
    1 pinch garlic powder
    1 drop Tabasco sauce (any red pepper sauce will do)
    peach preserves or apricot preserves

    Combine all ingredients in small saucepan and heat (on medium to medium-low) until butter is melted. After butter is melted and sauce is heated through (NOT BOILING), remove from heat and let stand for 15-20 minutes for the sauce to thicken and cool. I glaze my ribs in the last hour to hour-and-a-half of cooking.
     
  3. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Guess I gotta do some ribs tomorrow after lookin at the feast! [​IMG]
     
  4. mdgoos

    mdgoos Smoke Blower

    Where did you get those baby backs from? Those seem to be much bigger than what i normally see.
     
  5. I got them at Walmart in north OKC. They seemed average-sized to me. [​IMG]
     
  6. ultramag

    ultramag SMF Events Planning Committee

    Thanks for the glaze recipe. I have been wanting to put together a glaze with some Texas Pepper Jelly I have. I think I'll try this one out.
     
  7. mdgoos

    mdgoos Smoke Blower

    Frozen or fresh?
     
  8. That sounds good. Which flavor do you have?
     
  9. Frozen? . . . blech! [​IMG] They were fresh.
     
  10. ultramag

    ultramag SMF Events Planning Committee

    I have the Peach, Pineapple, and Strawberry Habenero flavors. Probably gonna go w/ the peach for the first try on the ribs.
     
  11. ultramag

    ultramag SMF Events Planning Committee

  12. Awesome. Have you tasted the jelly before? Is it good by itself?
     
  13. ultramag

    ultramag SMF Events Planning Committee

    Nope, I haven't tested them yet. I figured I'd wait for the next rib cook. You got me thinking though. That habenero might make breakfast toast exciting.
     
  14. [​IMG] I see a very runny morning commute in your future.
     
  15. triple b

    triple b Smoking Fanatic OTBS Member

    Great lookin' ribs there!
    Good job!
    [​IMG]
     
  16. spartacus

    spartacus Fire Starter

    I can't wait to get to that level of success!
     
  17. mdgoos

    mdgoos Smoke Blower

    mister christopher

    i meant to ask what you put on the chicken? (rub)
     
  18. My friend brought one of these over a couple of weeks ago and left it, so I dumped the whole bottle on it. [​IMG]
    [​IMG]
     
  19. deejaydebi

    deejaydebi Smoking Guru

    OOOOOOOOOOOOOOOOO how'd I miss them ribs? They looks great!
     
  20. mdgoos

    mdgoos Smoke Blower

    I have never seen that, Do you know where he got it from? I would love to try it.
     

Share This Page