Honey-Beer Braised Ribs

January 27, 2015 Leave a Comment

 

Honey-Beer Braised Ribs

Honey-Beer Braised Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table.  Serve them with baked potatoes, green beans and a salad for a memorable meal.

           Terry Serena                                                                       McMurray, Pennsylvania

Honey-Beer Braised Ribs Recipe

 

Honey-Beer Braised Ribs

½ cup packed brown sugar

1 tsp. pepper

¾ tsp. salt

6 lbs. pork baby back ribs

¼ cup honey

1 bottle (12 oz.) dark beer or beef broth

¼ cup cider vinegar

1 bottle (18 oz.) barbecue sauce

 

Combine the sugar, pepper and salt; rub over ribs.  Place ribs bone side down on a rack in a large shallow roasting pan.  Drizzle with honey.  Combine beer and vinegar; pour around ribs.  Spoon some of the beer mixture over the ribs.

Cover tightly with foil and bake at 325 F. for 1 hour. Reduce heat to 250 F.; bake 2 hours longer or until tender.

Moisten a paper towel with cooking oil; using long-handled tongs coat the grill rack.  Drain ribs.  Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce.  Serve with the remaining barbecue sauce.       6 servings

 

(Recipe for Honey-Beer Braised Ribs was in www.tasteofhome.com, 2015)

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Lazy Man’s Ribs

August 14, 2014 Leave a Comment
Lazy Man's Ribs

Lazy Man’s Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender!  I’ve made them for a lot of my buddies – including my preacher – and some have even suggested that I try bottling my sauce and selling it to the public!!!

            Allen Stackhouse Jr.                                                                       Jennings, Louisiana

 

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

¼ molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. barbecue sauce

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

 

Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke and salt.

Remove ribs and keep warm.  Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.          4 servings

 

(Recipe for Lazy Man’s Ribs was on www.tasteofhome.com, 2014)

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Slow & Easy Baby Back Ribs

June 10, 2014 Leave a Comment
Slow & Easy Baby Back Ribs

Slow & Easy Baby Back Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

If you enjoy ribs, you’ll love these fall-off-the-bone baby back ribs. Not only are they delicious, but the recipe is easy to prepare in the slow cooker.

                Barbara Birk                                                                      St. George, Utah

 

Slow & Easy Baby Back Ribs Recipe

Slow & Easy Baby Back Ribs

4 lb. pork baby back ribs, cut into 2-rib portions

1 medium onion, chopped

½ cup ketchup

¼ cup packed brown sugar

¼ cup cider vinegar

¼ cup tomato paste or tomato sauce

2 Tbsp. paprika

2 Tbsp. Worcestershire sauce

1 Tbsp. prepared mustard

1 tsp. salt

¼ tsp. pepper

2 Tbsp. cornstarch

2 Tbsp. cold water

 

Place ribs in a 5 quart slow cooker.  In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs.  Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs to a serving platter; keep warm.  Skim fat from cooking juices; transfer juices to a small saucepan.  Bring to a boil.

Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.         4 servings

 

(Recipe for Slow & Easy Baby Back Ribs was on www.tasteofhome.com, 2014)

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Peachy Pork Ribs

September 4, 2013 Leave a Comment
Peachy Pork Ribs

Peachy Pork Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

These meaty ribs are great picnic fare.  First bake them to make them tender, and then simply finish them off on the grill with a fruity basting sauce.

 

                Tom Arnold                                                        Milwaukee, Wisconsin

 

Peachy Pork Ribs Recipe 

Peachy Pork Ribs

2 racks pork baby back ribs (4 Lbs.), cut into servings-size pieces

½ cup water

3 medium ripe peaches, peeled and cubed

2 Tbsp. chopped onions

2 Tbsp. butter

1 garlic clove, minced

3 Tbsp. lemon juice

2 Tbsp. orange juice concentrate

1 Tbsp. brown sugar

2 tsp. soy sauce

½ tsp. ground mustard

¼ tsp. salt

¼ tsp. pepper

Place ribs in a shallow roasting pan; add water.  Cover and bake at 325 F. for 2 hours.

Meanwhile, for sauce, place peaches in a blender; cover and process until blended until blended.  In a small saucepan, sauté onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree; heat through.

Drain ribs.  Spoon some of the sauce over ribs.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill, covered, over medium heat for 8 to 10 minutes or until browned, turning occasionally and brushing with sauce.             4 servings

 

(Recipe for Peachy Pork Ribs was in tasteofhome.com)

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Lazy Man’s Ribs

August 12, 2013 Leave a Comment
Lazy Man's Ribs

Lazy Man’s Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

  I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender!  I’ve made them for a lot of my buddies—including my preacher—and some have even suggested that I try bottling my sauce and selling it to the public!

          Allan Stackhouse, Jr.                                          Jennings, Louisiana

 

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ Lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cider vinegar

¼ cup molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. KC Masterpiece

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt.  Pour over ribs.  Cover and cook on low for 5-6 hours or until meat is tender. Remove ribs and keep warm.  Strain cooking juice and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juice.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.            4 servings

 

(Recipe for Lazy Man’s Ribs was in tasteofhome.com)

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