Best 4 Honey Red Pepper Glazed Back Ribs Recipes
Tantalize your taste buds with our Honey Red Pepper Glazed Back Ribs recipe, an explosion of flavors that will elevate your backyard barbecue to new heights. These succulent ribs are marinated in a blend of spices and herbs, then slathered with a tantalizing glaze made from honey, red pepper, and a touch of tangy vinegar. The result is a fall-off-the-bone tender rib with a sweet, spicy, and slightly smoky flavor that will have your guests raving.
In addition to the Honey Red Pepper Glazed Back Ribs, this article offers a collection of other delectable rib recipes to satisfy every palate. From the classic Barbecue Ribs with a rich and smoky sauce to the Asian-inspired Ribs with a sweet and savory glaze, there's a recipe here for every occasion.
For those who prefer a spicy kick, the Spicy Chipotle Ribs are a must-try. These ribs are coated in a fiery chipotle-based sauce that delivers a bold and flavorful experience. If you're looking for something more tangy, the Mustard BBQ Ribs with a tangy mustard-based sauce will surely hit the spot.
For those who prefer a healthier option, the Grilled Herb Ribs are an excellent choice. Marinated in a blend of herbs and olive oil, these ribs are grilled to perfection, resulting in a succulent and flavorful dish that is both healthy and delicious.
So, fire up your grill and embark on a culinary journey with our Honey Red Pepper Glazed Back Ribs and the other delectable rib recipes featured in this article. Each recipe is carefully crafted to ensure that your ribs turn out perfect every time, leaving you and your guests satisfied and craving more.
GLAZED BBQ RIBS
Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.
Nutrition Facts :
HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER
Steps:
- Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
- Preheat the oven to 500 degrees F.
- Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
- In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
- Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.
STICKY PEPPER-GLAZED RIBS
Provided by Trisha Yearwood
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the ribs: Preheat the oven to 350 degrees F.
- Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours.
- For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
- Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce.
- Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.
HONEY RED PEPPER GLAZED BACK RIBS
Honey and red jalapeno jelly in the glaze and Chinese 5 spice powder in the rub provide Asian-inspired flavor to these tender grilled ribs.
Provided by Smithfield(R)
Categories Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 10
Steps:
- About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with Chinese 5 spice. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Meanwhile, make the glaze. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with honey red pepper glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
Nutrition Facts : Calories 2869.1 calories, Carbohydrate 71.4 g, Cholesterol 736.1 mg, Fat 218.7 g, Fiber 0.4 g, Protein 148.8 g, SaturatedFat 79.9 g, Sodium 1754.5 mg, Sugar 59.7 g
Tips:
- To ensure the ribs are fall-off-the-bone tender, cook them low and slow. The ideal temperature is between 225°F and 250°F.
- Use a flavorful rub to enhance the taste of the ribs. A combination of garlic, paprika, chili powder, and cumin works well.
- Baste the ribs with the honey-red pepper glaze every 20-30 minutes while cooking. This will help to keep them moist and caramelized.
- If you don't have a smoker, you can cook the ribs in the oven. Just preheat the oven to 225°F and cook the ribs for 3-4 hours, or until they are tender.
- Serve the ribs with your favorite sides, such as mashed potatoes, corn on the cob, or coleslaw.
Conclusion:
Honey-red pepper glazed back ribs are a delicious and flavorful dish that is perfect for any occasion. With a combination of sweet, spicy, and savory flavors, these ribs are sure to be a hit with everyone who tries them. Whether you cook them in a smoker or in the oven, these ribs are sure to impress. So fire up your grill or preheat your oven and get ready to enjoy some of the best ribs you've ever had!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
