Ingrédients pour Rachael Ray's Baby Back Ribs With Jammy Glaze
- 3-4 pounds baby back pork ribs
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup blackberry jam
- 1/2 cup ketchup
- 1/4 cup steak sauce
- 2 tablespoons apple cider vinegar
- 1-2 tablespoons hot sauce
- 6 cups water
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Comment préparer Rachael Ray's Baby Back Ribs With Jammy Glaze
- Place ribs in an extra-large pot and cover with about 6 cups of water. Bring to a boil.
- Boil ribs for 30 minutes. Remove from pot and pat completely dry with paper towels.
- In a small bowl, mix together 2 tablespoons chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture generously all over the ribs.
- Preheat grill to medium-low heat. Place ribs on the grill, meaty side up, and cook for 10-15 minutes.
- While ribs are grilling, prepare the glaze: In a small saucepan, combine 1 cup of your favorite jam (blackberry is recommended!), 1/2 cup ketchup, 1/4 cup steak sauce, and 2 tablespoons apple cider vinegar.
- Cook the glaze over medium heat, stirring frequently, until it comes to a boil and slightly thickens, about 5-7 minutes.
- Remove glaze from heat and stir in 1-2 tablespoons of your favorite hot sauce (adjust to taste).
- Brush a generous amount of glaze over the ribs. Continue grilling for another 10-15 minutes, basting with glaze every 5 minutes, until ribs are tender and the glaze is caramelized.
- Remove ribs from grill, let rest for 5 minutes, then slice into individual ribs and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
153g
Fat
0g
Carbs
18g
