Best 2 Ricardos Triple Liquor Baby Back Ribs Recipes

Indulge in the tantalizing symphony of flavors with Ricardo's Triple-Liquor Baby Back Ribs, a dish that will tantalize your taste buds and leave you craving for more. This culinary masterpiece combines the richness of baby back ribs with a delectable marinade infused with three types of liquor: bourbon, rum, and orange liqueur. The result is a fall-off-the-bone tenderness that harmonizes perfectly with the sweet and smoky glaze. Prepare to embark on a flavor journey that will elevate your grilling game to new heights.

But that's not all! This article presents a collection of exceptional recipes that will cater to every palate. From the tangy and zesty Lemon Caper Grilled Chicken to the succulent Grilled Herb Butter Steak, each dish is crafted with culinary expertise and attention to detail. Discover the secrets to achieving perfectly grilled vegetables with the Grilled Vegetables with Garlic Herb Butter, or explore the vibrant flavors of Grilled Pineapple with Coconut Lime Sauce. And for those who love a classic, the Grilled Corn on the Cob with Chipotle Lime Butter will surely hit the spot. With every recipe, you'll find detailed instructions, cooking tips, and stunning photos that will guide you through the process.

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

RICARDO'S TRIPLE LIQUOR BABY BACK RIBS

Ricardo's Triple Liquor Baby Back Ribs image

These savory, sweet and tangy ribs have never been less than a complete success the many times I've prepared them. My compliments range from "absolutely delicious" to the frequent "best ribs ever" followed by a request for my recipe, so here it is. They are fairly easy to prepare, but do however take a bit of time. Enjoy the ribs and don't be afraid to sip on a few of the ingredients.

Provided by chef ricardo

Categories Pork

Time 3h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 racks of baby-back pork ribs
12 ounces beer
1 large onion, quartered
6 garlic cloves, crushed
2 cups favorite barbecue sauce (Sweet Baby Ray's)
3 -6 ounces favorite whiskey (Jaimeson)
1/3 cup orange marmalade
1/4 cup A.1. Original Sauce
1/4 cup brown sugar
3 ounces favorite dark rum (Meyers)

Steps:

Cut each pork rack into 3 to 4 pieces.
In a large pot, boil enough water to fully submerse ribs.
Add the onion, garlic, ribs, and beer to the boiling water.
Bring to a slow boil, cover and cook for 30-45 minutes.
While the meat is cooking, combine BBQ sauce and whiskey in a bowl(mix to taste).
Remove boiled ribs from pot and liberally coat with BBQ sauce and wrap tightly with aluminum foil.
Put ribs in a roasting pan in a 200°F oven for 2 hours.
While ribs are roasting, combine remaining ingredients to make the glaze.
When the ribs are done roasting, remove from foil and grill over a low heat for about 15-20 minutes, turning 4-6 times and brushing with glaze after each turn.

Nutrition Facts : Calories 2266.9, Fat 131.6, SaturatedFat 46.5, Cholesterol 554.2, Sodium 1782.4, Carbohydrate 84.6, Fiber 1.7, Sugar 63.6, Protein 154.4

BABY BACK RIBS WITH SOFRITO GLAZE

Baby Back Ribs with Sofrito Glaze image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 18

Ingredients

Marinade
1 tablespoon annatto seeds
1/4 cup vegetable oil
1 tablespoon olive oil
1 yellow onion, diced
1 Anaheim chile, seeded and diced
4 garlic cloves
2 red peppers, seeded and diced
3 recao leaves (optional) or 1/2 bunch oregano
1/2 bunch cilantro
2 tablespoons tomato paste
3 whole tomatoes
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons guava jelly
1/4 cup coffee liqueur
4 pounds baby back pork ribs

Steps:

To make annatto oil: Place the annatto seeds in a dry pan and toast over medium heat. Keep shaking the pan and tossing the seeds until their aroma is released, 1 to 2 minutes. Stir in the vegetable oil and set aside. When cool, strain to remove seeds. Heat the annatto and olive oils in a large skillet. Add the onion, chile, garlic, red peppers, recao and cilantro. Saute over medium heat until vegetables soften, about 5 minutes. Stir in the tomato paste and continue cooking for 2 more minutes. Add the tomatoes and cook two more minutes. Allow to cool, then transfer mixture to a food processor or blender and puree. Pour marinade into a large bowl and stir in vinegar. Add remaining marinade ingredients. Place the ribs in the marinade and allow to sit for at least 1 hour, or overnight. Preheat oven to 350 degrees. Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting). Add 1/4inch water to the pan, cover and bake for one hour. Uncover and bake for another hour, basting with the reserved marinade every 15 minutes.

Tips:

Choose high-quality baby back ribs: Look for ribs that are meaty and have a good amount of marbling.
Use a sharp knife to remove the membrane from the back of the ribs: This will help the ribs cook more evenly.
Use a flavorful rub: The rub will help to create a delicious crust on the ribs.
Cook the ribs low and slow: This will help the ribs to become tender and fall off the bone.
Baste the ribs with the triple liquor glaze frequently: This will help to keep the ribs moist and flavorful.
Let the ribs rest before serving: This will help the ribs to retain their juices.

Conclusion:

Ricardo's Triple Liquor Baby Back Ribs are a delicious and easy-to-make dish that is perfect for any occasion. The combination of the flavorful rub, the sweet and tangy glaze, and the tender ribs is sure to please everyone. So next time you're looking for a crowd-pleasing dish, give these ribs a try. You won't be disappointed.