National barbecue month: Pork spareribs & Chili-spiced ribs with honey glaze recipes!
May is National Barbecue Month and as the weather heats up, it will be the beginning of the summer grilling season. If you love ribs, check out some of these delicious BBQ recipes.
Grilled food have fabulous favor and are normally easy to make. Grilling is a ritual for many in the summertime. Backyard BBQ parties with friends and family are wonderful events that everyone can enjoy. When it comes to grilling, dry meat rubs have become extremely popular.
Here are two fabulous rib recipes that will really heat up your grill this summer. The first recipe was the grand prize winner in the 2004 Diamond Crystal Kosher Salt Search for the Seasoned Chef Recipe Contest. This rib recipe features a delicious dry chili rub plus a sweet honey glaze. The combination of flavors is delicious.
Chili-spiced ribs with honey glazeA spicy dry rub made from ground ancho chilies creates the flavorful base for these finger-licking ribs. The honey glaze adds just the right amount of sweetness to balance the spice.
- 1/4 cup ancho chilies, toasted, seeded and ground in a spice grinder
- 1/4 cup paprika
- 1/4 cup ground cumin
- 3 tablespoons Diamond Crystal kosher salt
- 1 1/2 tablespoons packed brown sugar
- 2 racks pork baby back ribs (about 3 lbs.)
- Honey glaze (below)
- In medium bowl, stir together chilies, paprika, cumin, kosher salt and brown sugar. Pat mixture on both sides of ribs and place in a single layer in resealable plastic bag. Refrigerate at least 1 hour or overnight.
- Place drip pan on one side of grill. Heat coals or gas grill for indirect, medium-low heat (300 degrees F). Place ribs on grill rack over drip pan. Cover and grill 1 1/2 to 2 hours, turning ribs occasionally, until pork is tender and no longer pink when cut near bone.
- Cut each rib rack into 4 pieces. Serve with honey glaze.
Conventional Method: Heat oven to 300 degrees F. Place ribs, meaty side up, on rack of broiler pan. Bake uncovered 1 1/2 to 2 hours or until pork is tender and no longer pink when cut near bone.
- 1/2 cup fresh lime juice
- 1/4 cup chopped garlic
- 4 jalapeno peppers, seeded, stemmed and chopped
- 1 tablespoon ground cumin
- 2 tablespoons hot pepper sauce
- 1 teaspoon Diamond Crystal kosher salt
- 1 cup honey
Place lime juice, garlic, jalapenos, cumin, Tabasco sauce and kosher salt in bowl of food processor. Blend until pureed. Pour puree into medium saucepan; stir in honey. Cook over low heat 10 to 15 minutes, stirring frequently, until hot.
This easy-to-make recipe was a grand prize winner in 2007. It is great for family dinners or entertaining. These spareribs are slow-roasted in your oven, making them tender and juicy.
Slow-roasted pork spareribs with peach-mustard glaze
- 3 lbs. pork spareribs or baby back ribs
- 1/2 cup cider vinegar
- 1 1/2 tablespoons Diamond Crystal kosher salt
- 1/4 cup packed light brown sugar
- 3 tablespoons grated onion
- 1 tablespoon minced garlic
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons smoked paprika (or regular paprika, if smoked paprika is not available)
- 3/4 cup peach nectar
- 1 1/2 tablespoons whole grain mustard
- Place ribs on a cutting board, bone-side-up. With a thin sharp knife, remove the thick membrane from along the length of the rack (see below).
- Fold rib rack to fit into sealable 1-gallon heavy-duty food storage bag. Set aside.
- In small bowl, blend vinegar and kosher salt to dissolve salt. Add brown sugar, onion, garlic and red pepper flakes; mix well.
- Pour vinegar mixture over ribs in bag, squeezing to remove excess air.
- Seal bag, turning bag to evenly coat ribs.
- Refrigerate 6 to 8 hours, turning bag over once or twice.
- Heat oven to 375 degrees F.
- Drain ribs, reserving marinade. Pat ribs dry. Rub ribs evenly with paprika.
- Place on rack in a baking pan. Cover tightly with foil. Roast 1 hour.
- Remove foil from pan. Reduce heat to 300 degrees F. Roast 45 to 60 minutes longer or until tender, turning ribs once.
- Meanwhile, place marinade in large, deep saucepan. Blend in peach nectar. Bring to a boil. Reduce heat to medium and cook down to 1/2 cup. Remove from heat and whisk in mustard. Set aside.
- When ribs are tender, turn bone-side-up; brush with one-half glaze; roast for 5 minutes. Turn ribs over and brush with remaining glaze. Roast 5 minutes longer. Remove from oven. Cover loosely with foil. Let stand 5 minutes before serving.
Preparation and serving tips
To remove membrane from back of ribs, insert point of a thin sharp knife under membrane and gently lift. Continue lifting and pulling membrane from ribs to remove.
Chef and author Bruce Aidells, founder of the Aidells Sausage Company, says kosher salt is the most crucial ingredient for a rub. "I specifically use Diamond Crystal Kosher Salt for two important reasons," said Aidells. "Its crystalline structure adheres well to meat and, since kosher salt is considerably lighter than table salt, it doesn't settle to the bottom of rub mixtures."
Here are few additional reasons for using kosher salt:
Typically, kosher salt has a much larger grain size than regular table salt, but it has lower sodium by volume. If a recipe calls for regular table salt, some cooks may use 1.5 times the kosher salt for the same result
Kosher salt can make cooking more of a tactile pleasure: Many chefs, cooks and grill masters enjoy using kosher salt because the large flakes make it easier to measure by feel, and a pinch sprinkles more evenly than other salts
Diamond Crystal Kosher Salt is a preferred brand, distinct from other kosher salts because of its texture: it easily crumbles between fingertips, blends smoothly, and adheres to foods exceptionally well. It is also a relatively inexpensive option.