How To make Barbequed Pork Ribs/Currant Glaze
1.00 ts Ground ginger
1.00 ts Ground coriander
0.50 ts Paprika
0.25 ts Pepper
1.00 ts Salt
3.00 lb Pork loin back ribs or
1.50 lb Spareribs
Glaze 0.50 c Red currant jelly
3.00 tb Orange juice
1.00 tb Lemon juice
1.00 tb Dijon mustard
Thin orange slices,garnish
COMBINE THE FIRST FIVE INGREDIENTS AND RUB ONTO THE MEATY SIDE OF THE RIBS. COVER AND REFRIGERATE FOR 2 HOURS. AN HOUR OR SO BEFORE SERVING, START COOKING RIBS 10 TO 12" FROM COALS (OR UNDER brOILER) TURNING FROM TIME TO TIME. PORK WILL TAKE 60 TO 70 MINUTES TO COOK DEPENDING ON THEE THICKNESS. MEANWHILE, HEAT TO COMBINE RED CURRANT JELLY, ORANGE AND LEMON JUICE WITH MUSTARD. brUSH RIBS FREQUENTLY WITH THE GLAZE DURING THE LAST 15 MINUTES OF COOKING. GARNISH WITH ORANGE SLICES.
How To make Barbequed Pork Ribs/Currant Glaze's Videos
How to cook ribs hot and fast on the kamado joe Classic 2 with a peanut butter and jam glaze.
This video was made possible by the good people from Grid Iron Meat, they have native bread ribs on offer at the moment.
4kg for £19:80, absolute bargain - check out the link here
I cooked them for an hour at 140c, direct heat on the kamado joe Classic 2!
Happy eating
“Rubs” available at jacksmeatshack.com
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How To Make Pellet Grill Baby Back Ribs Packed With Umami Flavor.
This video is one of a series of videos about Umami Barbecue. If you want to make Baby Back Ribs that are over the top. Then this is your recipe. It also shows the abilities of the Camp Chef Wood Wind WiFi smoker/grill.
If you want to make Baby Back Ribs that are over the top. Then this is your recipe.
Our plan is to do a whole series of videos on Umami Barbecue.
So what is Umami?
Umami was identified as the 5th taste in our mouths. In 1908 Professor Ikeda of Japan identified the 5th taste which we would call savory but in Japan, it is called Umami or translated means delicious or yummy. Now let me go through all 5 tastes. First, we have sour,
second, we have sweet, third, we have bitter, forth we have salty, and in 5th we have umami
What stimulates this part of the tongue are amino acids call glutamates. Usually the food with more glutamates, the stronger the savory taste.
If you want to access a printable version of this recipe. Click here -
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Summer BBQ Secrets (Ribs 'Ribas' , Special Sauce & Potato) by MVchef
Looking for a beautiful, fresh, juicy BBQ Recipe to treat yourself or surprise your friends and family? Following a healthy lifestyle by eating fresh, healthy full of vitamins and protein food?
You should definitely check out this recipe.
To Prepare Ribs, Special Sauce and Side you will need:
Ribs 'Ribas'
- 1,5kg Pork Ribs
- Salt
- Pepper
Special BBQ Sauce
- 1 Onion
- 250ml Soy Sauce
- 2-3 spoons of Mustard
- 6 Garlic Cloves
- 250ml Tomato Sauce
- 80ml Honey
- 2 tea spoons of Brown Sugar
- 80ml Wine Vinegar
- 250ml Beer
BBQ Side
- 1kg Potato
- Thyme
- Rosemary
- Parsley
- 3-4 Garlic Cloves
- 1/2 Lemon Juice
- 15ml Olive Oil
(At the end it is recommended to add Parmesan Cheese)
Yum, Yum...
(Serves 5 Full portions)
Follow steps explained in the video and don't be scared to add something yours, and enjoy your Summer BBQ!
Everything can be cooked indoors or outdoors, I have demonstrated how to prepare everything indoors, warm up outdoors, and how to serve our tasty dish.
Please leave your comments/questions and subscribe for more...
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And remember 'To live well – you need to eat well’ M.V.
Flame Grilled Glazed Pork Ribs
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KG's BBQ 3pk 2lb. Baby Back Ribs Competition Style
For More Info or to Buy Now:
KG's BBQ 3pk 2lb. Baby Back Ribs Competition Style
KG's pork baby back ribs seasoned then cooked low and slow and basted with BBQ sauce.
What You Get
(3) 2lb. Racks of pork baby back ribs
Good To Know
Arrives within two days of shipment.
Packaged with dry ice but may arrive with little to none remaining.
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Korean BBQ Sticky Spare Ribs with Crispy Garlic, Scallion, and Peanuts
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Go to recipe:
Spice up your BBQ with these sticky and sweet Korean spare ribs. Chef Barbara Alexander from The Culinary Institute of America sprinkles the ribs with crispy garlic, peanuts, and scallions, and serves them with Korean slaw and steamed rice.