Recipe: Perfect Katie Lee’s Barbecue Ribs (Spicy Version)

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Katie Lee's Barbecue Ribs (Spicy Version). Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half.

Katie Lee's Barbecue Ribs (Spicy Version) Katie Lee makes incredibly tender baby back ribs and sweet and smoky baked beans for the Fourth of July. My husband Ryan taught me this technique with the foil and I'll never make ribs any other way! He and his brothers are super into barbecue and always trying out new. You can have Katie Lee's Barbecue Ribs (Spicy Version) using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Katie Lee's Barbecue Ribs (Spicy Version)

  1. It’s 1/2 cup of brown sugar.
  2. You need 4 tablespoons of chilli powder.
  3. You need 1 tablespoon of dried oregano.
  4. It’s 1 tablespoon of koshere salt.
  5. You need 1 tablespoon of freshly ground pepper.
  6. You need 1 tablespoon of cayenne pepper.
  7. You need 1 tablespoon of garlic powder.
  8. Prepare 1 tablespoon of onion powder.
  9. Prepare 4 racks of baby back ribs.
  10. You need 1 cup of chicken broth.
  11. Prepare 4 tablespoons of apple cider vinegar.
  12. It’s 1 cup of barbecue sauce.

This is the recipe my Mom concocted years ago for barbecued ribs. Katie Lee's ready to crank it up a notch and that means it's time to bring the heat! Katie Lee is toasting the gooey-est of dairy delights. Katie teams up with her Kitchen Co-Host Down-home barbecue is a must-have for food lovers in the South, so Katie digs into the best ribs below the.

Katie Lee's Barbecue Ribs (Spicy Version) step by step

  1. Combine the brown sugar, chilli powder, salt, 1 black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight..
  2. Preheat oven to 121°C.
  3. In a roasting pan, combine stock and vinegar. Add ribs. Cover pan tightly with foil. Bake 2 hours. Transfer ribs from pan to a platter. Pour liquid from pan into a saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until reduced by half. In a large bowl, combine reduced liquid and barbecue sauce.
  4. Pre-heat grill to medium-high.
  5. Grill ribs 5 minutes on each side or until browned and slightly charred. Add ribs to bowl with barbecue sauce mixture; toss to coat. Serve hot..

These ribs are bathed in smoke before being mopped with gochujanga spicy, fermented, funky and sweet Korean sauce. Start by trimming any extra fat away, and removing the membrane from the back of the bones (just loosen the corner of the membrane with a butter knife. These baked ribs are so easy — all you need is time. We bake the ribs before adding any sauce, then when they are baked, we brush on our favorite barbecue sauce. You can use the barbecue sauce suggested in the recipe below (it's so simple to make) or use your favorite homemade or store-bought.

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