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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-05-2011, 02:47 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Ultimate Rib Glaze (pics)
Ultimate Rib Glaze
This glaze is outstanding for adding a sweet and glossy finish to your ribs. It's almost neutral in flavor so that it will nicely compliment the flavor and color of almost any rib rub. Barbecued ribs are typically served one of two ways -- wet (sauced), or dry (rub only). I like mine either way, but I don't often serve mine dry. Last weekend the girlies wanted ribs, and I wanted to use up some of my leftover Memphis dry rub, so I used it on three slabs of St. Louis-style spare ribs. The rub was great, but I felt that the ribs looked dull and that they needed a bit of sweetness and tang to compliment the rub. I wanted to add something that would bridge the gap between wet and dry ribs, thus the genesis of this glaze. This isn't just for ribs. It would work very well on almost any barbecued meat. Caution: As with any finishing glaze, you need to add this during the last few minutes of cooking and watch it closely. You want it to barely caramelize and not burn. Ingredients 2 1/2 cups Demerara sugar, or any raw sugar 1 1/2 cups Water 1/2 cup Red wine vinegar 2 Tbsp Worcestershire sauce 1 tsp Sweet paprika 1/4 tsp Chinese five spice 1/4 tsp Smoked paprika 1/4 tsp Ground cayenne 1/4 tsp Nutmeg Method Combine all of the ingredients in a medium sauce pan. Bring to a slight boil over medium heat, stirring frequently until all of the sugar is dissolved. Remove from the heat, set aside, and let cool. Brush or drizzle on the ribs during the last few minutes of cooking. Add additional coats as you like. You can refrigerate the remaining glaze for up to two weeks. ----- John |
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11-05-2011, 02:56 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Dang it John! I'm a die hard dry rib guy and you've got me me salivating here. Time to try something completely different!
P.S. I'm still waiting for a cook book. Even if it's electronic.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-05-2011, 04:43 PM | #3 |
Knows what a fatty is.
Join Date: 02-04-11
Location: Gainesville, FL
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That looks good. Doing ribs next weekend, but already have a sauce I'm trying out for the first time. Guess I've got to cook ribs again soon to try this out.
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11-05-2011, 04:48 PM | #4 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Those are some beautiful ribs man.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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11-05-2011, 06:13 PM | #5 |
is one Smokin' Farker
Join Date: 01-11-10
Location: Sylvan Springs, Al
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NOM NOM NOM NOM NOM NOM.
Those look awesome. |
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11-05-2011, 06:24 PM | #6 |
Full Fledged Farker
Join Date: 06-15-11
Location: Glen Ellyn, Il
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11-05-2011, 06:37 PM | #7 |
is one Smokin' Farker
Join Date: 10-11-08
Location: south bend, in
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I'll give it a try.
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11-05-2011, 06:38 PM | #8 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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you do some nice work there, fella.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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11-05-2011, 07:10 PM | #9 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Outstanding looking ribs John, thanks for sharing the recipe with us.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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11-05-2011, 08:10 PM | #10 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks for the usual kind words, guys.
John |
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11-05-2011, 08:20 PM | #11 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Sounds and looks great! Thanks for sharing!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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11-05-2011, 10:01 PM | #12 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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thanks for the recipe! do i have to put it on ribs, or can i just paint it directly onto my tounge?
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Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe |
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11-05-2011, 10:19 PM | #13 |
is one Smokin' Farker
Join Date: 02-28-11
Location: Dallas, Texas
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You are the RibDaddio!
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BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen |
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11-05-2011, 11:18 PM | #14 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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11-06-2011, 01:07 AM | #15 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
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Whats the F stop on your lens? I need a macro lens because your photos always look great!
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