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Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Apple Glazed BBQ Baby Back Ribs

Slow Cooked Apple Glazed BBQ Baby Back Ribs

Here's what we made on Memorial Day, slow cooked ribs and cole slaw, just like the Colonel used to make...

Ingredients:

2 racks of baby back ribs (we used the ribs from Moody's and they are the meatiest ribs you will ever eat)
1/2 cup dark brown sugar
4 teaspoons garlic salt
4 teaspoons Ancho chili powder
2 teaspoons salt
1 teaspoon ground pepper
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon white pepper
1/2 cup apple cider (use apple juice if cider isn't available)
1/4 cup apple jelly, melted
1/4 cup honey
Your favorite BBQ sauce

Preparation:

Preheat the oven to 250 degrees. In a bowl mix 1/4 cup of the brown sugar with the rest of the dry ingredients. Put 1 tablespoon of the spice mix in another bowl and whisk in the cider, melted apple jelly, honey and the remaining brown sugar.

On a rimmed baking pan, rub the ribs with the spice mixture. Then bake, meaty side up, for 2 1/2 hours. Transfer the ribs to a sheet of foil and coat with the cider mixture. Tightly wrap them in the foil and return them to the oven for another hour. Light the grill, uncover the ribs and grill them for about 15 minutes.

KFC Cole Slaw

As a kid, I always loved the cole slaw at Kentucky Fried Chicken... so, when we decided to have homemade slaw, I found a recipe at a web site called topsecretrecipes.com and it was dead on!

Ingredients:

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk (we used milk with a little vinegar, an old trick Linda's mom taught her...works about the same)
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon pepper
1/2 teaspoon salt
8 cups finely chopped cabbage
1/4 cup shredded carrot
2 tablespoons finely minced onion

Be sure cabbage and carrots are chopped very fine. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a bowl and whisk until smooth. Add the cabbage, carrots and onions and mix well. Cover and refrigerate at least 2 hours.