Monday, November 5, 2018

Sticky Pepper Glazed Ribs

I love to BBQ or grill which ever you call it, I call it BBQing. I have a good recipe for sticky asian ribs and this reminded me a bit like that, but it has LOTS of black pepper and I LOVE black pepper and sticky.... and ribs. My motto is the "messier the food, the better it is". 
One morning I was watching the food network and watched Trisha Yearwood's show and she made these. I cook my ribs differently, out on the grill after baking in foil packets low and slow. Her recipe is here if you want to see the original. I'm posting how I made them. Either way , Delish!!!

Sticky Pepper Glazed Ribs

2 tablespoons chili powder
1 teaspoon ground cumin 
Kosher salt and freshly ground black pepper 
2 racks baby back ribs (about 4 1/2 pounds total) cut each rack into 3 pieces or in half in they are short. You want about 3 bones per piece

4 tablespoons unsalted butter
1 tablespoon course ground Black pepper
4 cloves garlic, minced 
1 small onion, minced 
1/2 cup packed light brown sugar 
1/2 cup apricot preserves 
1/4 cup honey 
1/4 cup ketchup 
1/4 cup apple cider vinegar 
2 tablespoons soy sauce 
1 tablespoon Worcestershire sauce 
Green onions for garnishing

For the ribs: Preheat the oven to 275 or 300 degrees F.
Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the rub mixture over your ribs. Place one piece of rib in aluminum foil, and fold to make a tight little packet, place on Cookie sheet. Continue until all of your rib pieces are in foil packets and in a single layer on the cookie sheet.
Bake in the oven for 2 to 2 1/2 hours. Ribs should be slightly pulled back from the bone. Remove from oven and let cool just so you can handle the foil.
For the sauce: Meanwhile as you are baking the ribs, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and onion 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 for about 5 minutes until syrupy. Set aside till ribs are done.
To finish the ribs heat BBQ grill to medium heat while ribs cool. Once you are able to unwrap the foil, carefully grab ribs with tongs and place on grill, top side down. Brush the side that is up with the Pepper glaze sauce and grill for about 5 minutes with grill lid closed.
Carefully turn the ribs over, brush the tops with more Pepper glaze sauce and let grill for another 5 minutes. Remove to large cookie sheet or serving platter.
Garnish with chopped green onion if desired.
Serve and enjoy!

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