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Baby back ribs *Delicious PICS inside* - Page 2

post #21 of 43
Looks awesome!!! So, what kind of stuff is in your peach glaze??? I'm liking the glazes more than the sauce on the ribs lately...makes them a little tacky...I like the texture.

I haven't been foiling lately either and have been more successful not foiling.
post #22 of 43
Thread Starter 
This is basically what I did, modified from a recipe I found online:

The amount of preserves used would be determined by the amount of sauce made. I tripled the amounts for the two racks of ribs so I'd have enough to glaze and then some left over for anyone who wanted extra. For the recipe below, I would use enough preserves to make the sauce thick, probably about 1/2 to 3/4 of a small jar. I used a full jar for the tripled recipe. You can use apricot or peach, whichever you prefer.
One tip before you start grilling: The sugar in the preserves tends to burn on the grill (and your food) quickly. To avoid a mess, use the sauce at the end of the grilling.

3/4 cup ketchup
1 tablespoon vinegar (I use apple-cider vinegar but white vinegar is just fine)
1 tablespoon brown sugar
salt (to taste)
pepper (to taste)
1 tablespoon lemon juice
1 dash worcestershire sauce
About 1 1/2 teaspoons butter
1 pinch garlic powder
1 drop Tabasco sauce (any red pepper sauce will do)
peach preserves or apricot preserves

Combine all ingredients in small saucepan and heat (on medium to medium-low) until butter is melted. After butter is melted and sauce is heated through (NOT BOILING), remove from heat and let stand for 15-20 minutes for the sauce to thicken and cool. I glaze my ribs in the last hour to hour-and-a-half of cooking.
post #23 of 43
Guess I gotta do some ribs tomorrow after lookin at the feast! icon_razz.gif
post #24 of 43
Where did you get those baby backs from? Those seem to be much bigger than what i normally see.
post #25 of 43
Thread Starter 
I got them at Walmart in north OKC. They seemed average-sized to me. confused.gif
post #26 of 43
Thanks for the glaze recipe. I have been wanting to put together a glaze with some Texas Pepper Jelly I have. I think I'll try this one out.
post #27 of 43
Frozen or fresh?
post #28 of 43
Thread Starter 
That sounds good. Which flavor do you have?
post #29 of 43
Thread Starter 
Frozen? . . . blech! PDT_Armataz_01_32.gif They were fresh.
post #30 of 43
I have the Peach, Pineapple, and Strawberry Habenero flavors. Probably gonna go w/ the peach for the first try on the ribs.
post #31 of 43
Forgot to add the link for anyone interested. Good stuff, good service.

post #32 of 43
Thread Starter 
Awesome. Have you tasted the jelly before? Is it good by itself?
post #33 of 43
Nope, I haven't tested them yet. I figured I'd wait for the next rib cook. You got me thinking though. That habenero might make breakfast toast exciting.
post #34 of 43
Thread Starter 
icon_lol.gif I see a very runny morning commute in your future.
post #35 of 43
Great lookin' ribs there!
Good job!
post #36 of 43
I can't wait to get to that level of success!
post #37 of 43
mister christopher

i meant to ask what you put on the chicken? (rub)
post #38 of 43
Thread Starter 
My friend brought one of these over a couple of weeks ago and left it, so I dumped the whole bottle on it. icon_lol.gif
post #39 of 43
OOOOOOOOOOOOOOOOO how'd I miss them ribs? They looks great!
post #40 of 43
I have never seen that, Do you know where he got it from? I would love to try it.
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