Baby Back Ribs with Brown Sugar Glaze
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.
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.
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.
