Best 2 Rachael Rays Baby Back Ribs With Jammy Glaze Recipes

**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.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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.