Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Barbecue Recipes

Healthy Snacks Recipes

Party Fodder

Party Fodder Recipe
12 oz Bo wheat che 10 oz Bo cheerios 6 oz Bite size rice che 5 oz Slim pretzel sticks 1 Or ...

read more

Michael's Braised Ribs Recipe

Michael's Braised Ribs recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Michael's Braised Ribs recipe  PDF


BRAISING SAUCE 1 lg Onion finely minced
1 md Carrot finely minced
1 Celery stalk finely sliced
1 tb Minced garlic
1 tb Tomato paste
6 lb Baby back ribs
1 1/2 ts Salt
1 ts Freshly ground black pepper
4 c All purpose stock
OR low sodium chicken broth 3 Bay leaves
1 Sprig fresh thyme OR
1/2 ts Dried thyme
BARBECUE RIBS 6 lb Braised baby back ribs
Braising liquid from ribs 1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
BRAISING SAUCE: Preheat oven to 350F. Mi onions, carrots, celery, garlic and tomato paste together and then place in a roasting pan large enough to comfortably hold the ribs in a single layer. Lay the ribs on top and sprinkle with salt and pepper. Add stock, bay leaves and thyme. Cover and place in the oven for 1 hour. Remove from oven, remove the ribs and set aside to cool. Strain the braising liquid and discard the vegetables. TO FREEZE RIBS: Pour the liquid into a small freezer container and place in refrigerator to cool for 1 hour. When cool, remove and discard any fat that has congealed on the surface of the liquid. Cover tightly and place in freezer for up to 3 months. Wrap the meat in plastic wrap and then place in airtight plastic freezer bags or containers. You may freeze meat for up to 3 months, also.
BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or not it's not important. Combine the sugar and vinegar in a 1 quart pot and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add the rib braising liquid, then the catsup, mustard, Worcestershire, cloves, chili powder and cayenne pepper. Cook, reducing the liquid until it has a thick sauce like consistency. Remove from the heat and set aside. TO COOK RIBS IN THE OVEN, place ribs in a roasting pan, cover, place in oven and turn temperature to 350F. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. TO COOK ON THE GRILL, wait until the coals become white hot and pile them on one side of the grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

Michael's Braised Ribs recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
181 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Michael's Braised Ribs recipe  PDF   Barbecue recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Curried Orzo and Chicken Salad

New Cooking Recipes

Escargot a La Bourguignonne
Escargot a La Bourguignonne Recipe


1 c Soft butter 1/4 c Finely chopped parsley 2 Shallots, finely chopped 1 Clove garlic, finely chopped 2 tb Brandy 32 Canned French snails 32 Snail shells 1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. From The New York Times Inter...

Cooking Magazines: Appetizer Recipes » February 2019   Appetizer recipes RSS   Thumsb up

Dish Of The Day

Ribbon Refrigerator Cake

Ribbon Refrigerator Cake Recipe
1 pk Gelatine 18 ea Graham crackers 1/2 c Sugar powdered 1/4 c Butter 1 ea Egg separated 1...
read more

Category: » Salmon Recipes

View more dishes

>