Best 2 Rachael Rays Baby Back Ribs With Jammy Glaze Recipes

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**Mouthwatering Baby Back Ribs with a Sweet and Tangy Jammy Glaze: A Culinary Delight**

Prepare to tantalize your taste buds with Rachael Ray's remarkable recipe for Baby Back Ribs featuring a tantalizing Jammy Glaze. This delectable dish promises a perfect harmony of flavors, textures, and aromas that will leave you craving more. The tender and juicy baby back ribs are lovingly seasoned with a blend of savory spices and herbs, creating a symphony of flavors that dance on your palate. The true magic lies in the Jammy Glaze, a luscious concoction of sweet and tangy goodness that coats each rib in a glossy, irresistible sheen. This recipe also includes a delightful accompaniment of Creamy Coleslaw, adding a refreshing contrast to the richness of the ribs. Whether you're hosting a backyard barbecue or seeking a comforting meal for a cozy night in, Rachael Ray's Baby Back Ribs with Jammy Glaze are guaranteed to be a hit.

Let's cook with our recipes!

RACHAEL RAY'S BABY BACK RIBS WITH JAMMY GLAZE



Rachael Ray's Baby Back Ribs With Jammy Glaze image

This is from Rachael Ray's Everyday with Rachael Ray. I had some extra jam from my blackberry bushes left and wanted to use it up. I made mine on the grill while she did hers in the oven. I like to boil my baby backs for around 1/2 hours then place them on the grill and brush the sauce on them. This sauce is sweet with a kick (the chili powder).

Provided by mary winecoff

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 racks of baby-back pork ribs
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (10 ounce) jar seedless blackberry jam
1/4 cup ketchup
1 tablespoon steak sauce
1 tablespoon red wine vinegar
2 tablespoons hot sauce (to taste)

Steps:

  • Place ribs in extra large pot.
  • Cover with water and boil for 30 minutes.
  • Remove from pot and pat dry.
  • Stir together chili powder, salt and pepper and rub the mixture all over the ribs.
  • Place on grill over medium to medium low heat, meaty side up, and cook 10 to 15 minutes.
  • While ribs are on the grill, in a small saucepan, combine the jam, ketchup, steak sauce and vinegar.
  • Cook over medium heat, stirring often, until the glaze comes to a boil, about 5 minutes.
  • Remove from heat and stir in the hot sauce.
  • Brush glaze on the ribs and cook for 10 to 15 minutes longer until ribs are well done and glazed.
  • Slice into individual ribs.

Nutrition Facts : Calories 226, Fat 0.8, SaturatedFat 0.1, Sodium 995.6, Carbohydrate 55.2, Fiber 2.2, Sugar 38.4, Protein 1

SOUTHERN COMFORT GLAZED BABY BACK RIBS



Southern Comfort Glazed Baby Back Ribs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

2 teaspoons light brown sugar
1 teaspoon espresso powder or instant coffee
1 teaspoon mustard powder
1 teaspoon paprika
1/2 teaspoon cayenne
2 racks baby back pork ribs, membrane removed, cut into 3 to 4 rib pieces
Salt and pepper
1/2 cup apple juice
1 cup tomato sauce
1/2 cup chicken stock
3 shots (4 1/2 ounces) Southern Comfort
2 tablespoons light brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce, such as Frank's RedHot
2 large cloves garlic, finely chopped
1/2 onion
Oil, for drizzling
Coarsely ground pepper

Steps:

  • For the ribs: Preheat the oven to 325 degrees F.
  • In a small mixing bowl, add the light brown sugar, espresso powder, mustard powder, paprika and cayenne.
  • Sprinkle the ribs with salt and pepper, then generously rub with the spice blend. Place on a foil-lined baking sheet, add the apple juice and cover with foil. Place in the oven and cook until tender, about 1 hour 45 minutes.
  • For the BBQ Sauce: Meanwhile, combine the tomato sauce, chicken stock, Southern Comfort, brown sugar, vinegar, Worcestershire, hot sauce, garlic, onion, a drizzle of oil and some ground pepper in a small saucepan. Bring to a simmer and cook at a low bubble for 15 to 20 minutes. Remove and discard the onion and garlic.
  • Carefully remove the baking sheet from the oven and pour off the liquid. Place under the broiler and cook until lightly golden brown in color, about 3 minutes. Brush the ribs with 1 to 2 cups of the BBQ Sauce, and broil again, about 3 minutes more.

Tips:

  • To ensure the ribs are cooked through, use a meat thermometer and remove them from the oven when they reach an internal temperature of 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
  • If you don't have a meat thermometer, you can also check for doneness by inserting a toothpick into the thickest part of the ribs. If the toothpick goes in easily, the ribs are done.
  • Let the ribs rest for at least 10 minutes before slicing and serving. This will allow the juices to redistribute, making the ribs more tender.
  • Serve the ribs with your favorite sides, such as mashed potatoes, coleslaw, or corn on the cob.

Conclusion:

Rachael Ray's baby back ribs with jammy glaze are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and flavorful, and the jammy glaze adds a sweet and tangy flavor that is sure to please everyone. Whether you are hosting a backyard barbecue or a casual dinner party, these ribs are sure to be a hit.

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