Best 7 Southwestern Style Baby Back Ribs From Heinzketchupcom Recipes

SOUTHWESTERN-STYLE BABY BACK RIBS

Steps:

• At home
• In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
• Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
• Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.
• At the tailgate
• Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.
• Serve the ribs hot, accompanied by more sauce.

MEMPHIS-STYLE BABY BACK RIBS

Steps:

• Make the rub: Whisk the turbinado sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin and 1 teaspoon black pepper in a medium bowl.
• Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan on the unlit side of the grill under the grates. Meanwhile, soak the wood chips in water, 30 minutes; drain.
• Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub (about 1/2 tablespoon per side). Transfer to a roasting pan, bone-side down, and let sit 30 minutes.
• When the grill registers 250˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
• While the ribs are smoking, lay out 2 long sheets of heavy-duty aluminum foil (or double pieces of regular foil). Spread 1/2 tablespoon each of the rub, brown sugar and maple syrup down the center of each piece of foil.
• Place the ribs, meat-side down, on the prepared foil, then top each rack with another 1/2 tablespoon each of the rub, brown sugar and maple syrup. Fold the foil over the ribs and crimp the edges, leaving one side open; pour 2 tablespoons apple juice into each packet and crimp the final edge to seal. Return to the grill and cook until the meat is tender, 2 to 2 1/2 more hours.
• Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the ketchup, 1/2 cup honey, the tomato paste, vinegar, Worcestershire sauce, brown sugar, mustard powder, cayenne and 1 teaspoon black pepper. Bring to a low boil, whisking, then reduce the heat to a simmer. Whisk in 1/2 cup water and simmer 5 minutes. Stir in 1/4 cup of the rub until dissolved; season with more of the rub, 1 tablespoon at a time, if needed. Let cool.
• Make the glaze: Whisk 3/4 cup of the barbecue sauce with the remaining 1/4 cup honey. Set aside the rest of the barbecue sauce for serving.
• Carefully remove the ribs from the foil; return to the grill, meat-side up. Brush with the glaze and continue to cook for 5 minutes. Transfer to a cutting board and slice. For "muddy style," sprinkle with more of the rub. Serve with the remaining barbecue sauce.

SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS

Steps:

• Preheat oven to 300 degree F (150 degrees C).
• Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
• Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
• Preheat an outdoor grill for high heat.
• Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

HEINZ BBQ BABY BACK RIBS

Steps:

• Heat grill to medium heat.
• Combine first 5 ingredients in small bowl. Coat ribs with sugar mixture. Place in shallow baking dish; cover. Refrigerate 2 hours.
• Brush off excess rub. Place ribs in single layer in center of large sheet heavy-duty foil; fold to make packet. Grill 40 to 45 min. or until ribs are done. Remove ribs from foil; discard foil.
• Return ribs to grill; brush with half the barbecue sauce. Grill 15 min., turning and brushing occasionally with remaining barbecue sauce.

SOUTHWEST RIBS

Steps:

• Defrost ribs, season with Emeril's southwest seasoning, wrap in saran wrap, and let marinate at least over night. (I usually do this step when I bring them home from the grocery store. After I season them, I wrap them in foil and freeze them until I'm ready to cook them.).
• Remove plastic, wrap in foil, and cook for one hour at 325°F.
• Take ribs out of foil, place upside down on baking sheet, and put back in the oven. Cook another 30 minutes.
• Take ribs out, turn them right side up, and cook another 15 minutes. (Rib meat should be pulling away from the bone at this point.).
• Remove ribs again, baste with barbecue sauce (top and bottom) and cook for another 15 minutes.
• Let cool, wrapped in foil, and then cut apart. Serve and enjoy.

DUTCH OVEN BABY BACK RIBS WITH SAUERKRAUT

Steps:

• Preheat the oven to 365 degrees F (185 degrees C). Cut slab of ribs into 3 equal segments.
• Heat a saute pan over medium-low to low heat. Lightly toast caraway seeds until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave the bacon fat in the pot. Mince the bacon.
• Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
• Heat the Dutch oven over medium-high heat. Brown the rib pieces in the hot pot, working in batches and turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate. Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add bacon and white wine; cook for 5 to 6 minutes more. Return rib pieces and cover the pot.
• Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest for 8 to 10 minutes before serving.

SOUTHWESTERN-STYLE BABY BACK RIBS FROM HEINZKETCHUP.COM

Steps:

• Preheat oven to 350 degrees. Juice one lemon and slice the other.
• Combine lemon juice, ketchup, molasses, chipotle pepper, cumin, and oregano.
• Measure out 1/2 cup of the sauce mixture and brush ribs all over. Place in a roasting pan.
• Scatter lemon slices over ribs. Sprinkle with onion and garlic. Add ginger ale and cover tightly.
• Place in oven and cook 1-1/2 hours or until very tender.
• Cool ribs in liquid, about 25 minutes.
• Preheat grill to medium-high and grease lightly.
• Remove ribs from cooking liquid (discard liquid, lemons, and onion).
• Place ribs on grill. Cook, turning and basting often with remaining sauce, 8 to 10 minutes or until well glazed.