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Baby Back Ribs with Brown Sugar Glaze

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Serves: 6
Prep Time: 20 minutes plus 3 hours for marinating
Cook Time: 1 hour 40 minutes
Total Time: 5 hours

BEER PAIRING

Pair with a Specialty Flavored style, like Redd’s® Apple Ale

Beer with natural apple flavor
The floral sweetness and tart fruitiness of Redd’s® Apple Ale work well with the sweet and smoky qualities of this dish.

LEARN MORE

The sweetness of our glazed ribs is complemented by the floral sweetness of Redd’s Apple Ale®, and contrasted by its tart fruitiness.

This fruit-forward, Specialty-Flavored ale also tames the mustard, garlic and faint heat of chili powder in the glaze, creating an awe-inspiring bite and sip combination.

Topics:
Main, Pork, American, Fall, Winter

INGREDIENTS

Ribs

2 tablespoons smoked paprika

1 tablespoon mustard powder

1 tablespoon kosher salt

1 teaspoon chili powder

1 teaspoon garlic powder

2 racks baby back ribs

Water

 

Brown Sugar Glaze

½ cup light brown sugar

½ cup water

2 garlic cloves, peeled and crushed

1 teaspoon Dijon mustard

½ teaspoon kosher salt

½ teaspoon ground black pepper

PREPARATION

STEP 1

In a bowl, combine paprika, mustard powder, salt, chili powder, and garlic powder. Rub ribs completely with mixture and place on a rimmed baking sheet. Cover and refrigerate for 3 hours or up to overnight.

 

STEP 2

Allow ribs to rest at room temperature for 30 minutes before cooking. Preheat oven to 375 degrees. Fill the bottom of the baking sheet with ¼-inch boiling hot water. Cover with foil and place in the oven. Braise ribs for 1 hour and 20 minutes until tender.

 

STEP 3

While the ribs are cooking, combine sugar, water, garlic, mustard, salt and black pepper in a saucepan. Bring to a boil over high heat then reduce heat to low and simmer for 10 minutes until the mixture has thickened.

 

STEP 4

Increase oven temperature to 425 degrees. Brush the glaze (reheat if the glaze has become too thick) on the ribs and bake, uncovered, for 10 minutes.

 

STEP 5

Preheat a gas or charcoal grill to medium-high heat. Transfer the ribs to the grill and grill for 3 minutes per side until lightly charred. Alternatively, this can be done under the broiler for 5 minutes per side. Slice and serve.

 

Note: Serve with potato salad, corn salad, fruit, grilled corn, or grilled vegetables.

Ingredients

INGREDIENTS

Ribs

2 tablespoons smoked paprika

1 tablespoon mustard powder

1 tablespoon kosher salt

1 teaspoon chili powder

1 teaspoon garlic powder

2 racks baby back ribs

Water

 

Brown Sugar Glaze

½ cup light brown sugar

½ cup water

2 garlic cloves, peeled and crushed

1 teaspoon Dijon mustard

½ teaspoon kosher salt

½ teaspoon ground black pepper

Preparation

PREPARATION

STEP 1

In a bowl, combine paprika, mustard powder, salt, chili powder, and garlic powder. Rub ribs completely with mixture and place on a rimmed baking sheet. Cover and refrigerate for 3 hours or up to overnight.

 

STEP 2

Allow ribs to rest at room temperature for 30 minutes before cooking. Preheat oven to 375 degrees. Fill the bottom of the baking sheet with ¼-inch boiling hot water. Cover with foil and place in the oven. Braise ribs for 1 hour and 20 minutes until tender.

 

STEP 3

While the ribs are cooking, combine sugar, water, garlic, mustard, salt and black pepper in a saucepan. Bring to a boil over high heat then reduce heat to low and simmer for 10 minutes until the mixture has thickened.

 

STEP 4

Increase oven temperature to 425 degrees. Brush the glaze (reheat if the glaze has become too thick) on the ribs and bake, uncovered, for 10 minutes.

 

STEP 5

Preheat a gas or charcoal grill to medium-high heat. Transfer the ribs to the grill and grill for 3 minutes per side until lightly charred. Alternatively, this can be done under the broiler for 5 minutes per side. Slice and serve.

 

Note: Serve with potato salad, corn salad, fruit, grilled corn, or grilled vegetables.

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