Post by chief_cook2 on Jul 10, 2005 6:37:59 GMT -6
Applebee's Honey Barbecue Riblets
Barbecue Sauce
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor
Combine all ingredients in saucepan and simmer for 20 minutes.
Riblet (Rib) Preparation: For rib tips ("riblets") and full racks, first
season ribs with salt, pepper and garlic to taste. Then, sear the ribs on
the grill/broiler until both sides are mahogany in color and the meat has
begun to pull away from the bone (155 degrees F internal temperature). Place
ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water
and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without
mixture touching the ribs (it will make them bitter). Seal tightly with two
layers of foil wrap to cover. Slow cook in 275 degree F oven until meat is
tender. Time varies with how many ribs are being cooked, pan used and your
oven temperature. Plan on anywhere from two to five hours, but check to be
sure. The slower the better for this process. Just make sure an internal
food temperature of 155°F is maintained. (To moderate cooking for small
amounts of ribs, try covering ribs with chopped onions, peppers and
tomatoes. This also keeps them moist and adds a nice flavor).
When ribs are fully cooked and tender, remove from oven and finish off on
grill/broiler until marrow in the bone tips "sizzles." Brush with Honey
Barbecue Sauce just before removing for service. Serve with your favorite
side dishes. Applebee's serves their ribs with French fries, coleslaw and
their special honey barbecue baked beans.
Barbecue Sauce
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor
Combine all ingredients in saucepan and simmer for 20 minutes.
Riblet (Rib) Preparation: For rib tips ("riblets") and full racks, first
season ribs with salt, pepper and garlic to taste. Then, sear the ribs on
the grill/broiler until both sides are mahogany in color and the meat has
begun to pull away from the bone (155 degrees F internal temperature). Place
ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water
and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without
mixture touching the ribs (it will make them bitter). Seal tightly with two
layers of foil wrap to cover. Slow cook in 275 degree F oven until meat is
tender. Time varies with how many ribs are being cooked, pan used and your
oven temperature. Plan on anywhere from two to five hours, but check to be
sure. The slower the better for this process. Just make sure an internal
food temperature of 155°F is maintained. (To moderate cooking for small
amounts of ribs, try covering ribs with chopped onions, peppers and
tomatoes. This also keeps them moist and adds a nice flavor).
When ribs are fully cooked and tender, remove from oven and finish off on
grill/broiler until marrow in the bone tips "sizzles." Brush with Honey
Barbecue Sauce just before removing for service. Serve with your favorite
side dishes. Applebee's serves their ribs with French fries, coleslaw and
their special honey barbecue baked beans.