ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Ribs with Blender Barbecue Sauce, Worcestershire and Orange-Glazed Baby Back Ribs

Main Dishes - Pork, Ham
RIBS WITH BLENDER BARBECUE SAUCE
6 servings

5 pounds country-style pork ribs or loin spareribs
1 (16-ounce) can apricots, drained
1/4 cup firmly packed brown sugar
1 teaspoon chili powder
1/2 cup ketchup
1/2 cup white vinegar
2 teaspoons Worcestershire sauce

Cook ribs in boiling water to cover in a large Dutch oven 30 minutes. Drain and arrange in a large shallow dish. Process apricots and next 5 ingredients in a blender until smooth, stopping once to scrape down sides. Pour half of mixture over ribs, turning to coat; reserve remaining half of mixture for basting.

Cover ribs, and chill 8 hours, turning occasionally. Remove ribs, discarding marinade, and place on a lightly greased rack in a broiler pan.

Bake ribs at 425? for 40 minutes, basting with reserved apricot mixture.

Bonus: For Pork Chops With Blender Barbecue Sauce, substitute 6 thick bone-in pork chops for ribs. Omit first step, and bake chops at 425? for 40 minutes or until done. Source: mymenus

WORCESTERSHIRE AND ORANGE-GLAZED BABY BACK RIBS

4 Servings
2/3 cup honey
1/2 cup fresh orange juice
6 tablespoons Worcestershire sauce
2 tablespoons minced orange peel (orange part only)
1 tablespoon minced garlic
1 tablespoon soy sauce
3 3/4 pounds baby back pork ribs
To create a meal around these sweet and pungent ribs, just add fresh corn on the cob and a salad of watercress, red onion and orange slices.

Whisk first 6 ingredients in medium bowl to blend. Place ribs in single layer in 13x9x2-inch glass dish. Pour marinade over ribs, turning to coat both sides. Cover and refrigerate overnight.

Preheat oven to 350F. Pour marinade from ribs into small saucepan. Boil marinade until reduced to 1 1/4 cups, about 7 minutes. Line large roasting pan with foil. Arrange ribs, rounded side up, in single layer in prepared pan. Season ribs with salt and pepper.

Bake 10 minutes. Brush both sides of ribs generously with marinade. Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes. Cut ribs between bones into individual ribs.

Meanwhile, prepare barbecue (medium-high heat) or maintain oven temperature. Grill or bake ribs until deep brown, turning frequently, about 10 minutes.

I haven't tried these but I think they would be good.
Joan
MsgID: 0045788
Shared by: Joan
In reply to: ISO: RIBS?
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Ribs with Blender Barbecue Sauce, Worcestershire and Orange-Glazed Baby Back Ribs
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!