Runnin’ Wild Cherry Blowtorch Ribs

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What You Will Need:

  • 1 slab baby back ribs, membrane removed
  • 12 oz
  • Mike’s Hard Peach Lemonade
  • 1.5 tbsp of salt
  • 2 heaping tbsp of Runnin’ Wild Gourmet Cherry Rub
  • 2 heaping tbsp peach preserves
  • 1 heaping tbsp hot pepper jelly
  • 1.5 tsp Worcestershire sauce

What To Do:

  1. Skin the ribs and place in a resealable plastic bag with the hard peach lemonade and salt, sloshing the liquid around to dissolve the salt
  2. Brine the ribs for 2–12 hours.
  3. Remove the ribs from the brine and coat with your favorite rub. Always rub the bone side first so the bones keep the rub elevated from cutting board and thus keeps the rub from sticking to the board. Then coat the meat side.
  4. Prepare the grill for two zone or indirect grilling. For a standard grill, place the coals on one side and the meat on the other. If you are lucky enough to have a kamado or ceramic cooker, then put the plate setter over the fire to deflect the heat away from the meat. Put the smoke wood, I used peach, on the coals and place the meat on the grill. Target temperature inside the grill is 300 degrees.
  5. Combine the rest of the ingredients in a bowl and put in the microwave for 60 seconds to liquify the gelatins.
  6. Coat the meat side of the ribs and then bust out the torch. Just hit the glaze with the tip of the flame and keep the flame moving back and forth slowly.
  7. When the flame hits the sugars, it will turn from blue to orange, but most important, it will bubble the glaze and caramelize the sauce. Here’s a shot of the torch hitting the flame with not much orange to show the bubbling at the end of the flame.
  8. Keep going back and forth until the liquid is reduced down and the glaze is thickened. Wait a couple minutes and let the glaze set before slicing.
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Runnin Wild Peachy BBQ Ribs

RW-Peachy-BBQ-Ribs

What you’ll need:

  • Runnin Wild Gourmet Peach Rub
  • 2 (3 pound) slabs pork spare ribs
  • 2 cups Runnin Wild Original Barbecue Sauce

What to do:

  • Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons Runnin Wild Gourmet Peach Rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.
  • Preheat grill to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily (about an hour). At this point remove the ribs from the grill.
  • Sprinkle the slabs with Runnin Wild Gourmet Peach Rub & slice them into portions. Cut each slab and coat with Runnin Wild Original Barbecue Sauce.

Honey Ribs and Rice

honey-ribs-and-rice

What you’ll need:

  • 2 lbs. lean spare ribs
  • 1 can condensed beef bouillon
  • 1/2 cup of water
  • 2 tbsp. maple syrup
  • 2 tbsp. honey
  • 3 tbsp. soy sauce
  • 2 tbsp. barbecue sauce
  • 2 tbsp. Runnin Wild Gourmet Honey Barbecue Meat Rub

What to do:

  • Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat.
  • Cut into single servings. Combine ingredients in crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours.
  • Serve over rice.

Should Be Illegal BBQ Ribs

ribs-recipe

What you’ll need:

What to do:

  1. Place all ingredients together in a large roasting pan.
  2. Cut ribs apart for easier serving.
  3. Mix together ingredients in a large bowl and coat all ribs with the semi-dry paste.
  4. Spread ribs out evenly on bottom of pan.
  5. Cover with foil.
  6. Bake at 375 degrees for approximately 1 hour turning occasionally.

Hellman’s Runnin Wild Ribs

hellman-rib-recipe

What you’ll need:

What to do:

  1. Mr. Hellman uses a 3:1 Runnin Wild Pork Candy and Warm Spice Seasoning combination to make his own special rib rub recipe. Apply liberally.
  2. Marinate for 2-3 hours, then smoke/grill the ribs as you normally would. Hellman likes his on a Primo grill at 250 degrees.
  3. At 1 hour on the grill he spritzes the ribs with an apple juice and orange juice mixture.
  4. At 1.5 hours he applies a finishing glaze and spritzes the ribs again. Wait another 30 minutes and reglaze the ribs.
  5. Cook for another 30 minutes.

Enjoy!

Pork Candy Ribs

crock-pot-pork-loin-for-facebook-note

What you’ll need:

What to do:

  1. Place all ingredients together in a large roasting pan.
  2. Cut ribs apart for easier serving.
  3. Mix together making sure to coat all ribs with this semi-dry paste.
  4. Spread ribs out evenly on bottom of pan.
  5. Cover lightly with foil.
  6. Bake at 375 degrees for approximately 1 hour turning or stirring occasionally.

Chef’s note: You can use a broiler for these ribs, just watch more closely and adjust cooking time.