Sweet treatment for ribs?

You can whip up a glaze remarkably easily. Get a sweet-sour thing going. Vinegar with brown sugar and/or honey. That gets you started. You can add ketchup of chili suace. Add your spices to suit your pallet and imagination. Might want to warm that concoction on the stove. They say you apply these glazes late in the cook. The sweet stuff is supposed to caramalize in the heat. Makes for ooey-gooey spares.

As for the rubs, most have some (a lot!) brown sugar in them. Along with paprika, salt and pepper, cayenne...

Women ,sometimes,are picky about eating ribs.

Not dainty and neat.

Often, they appreciate those with a little Asian influence and very little heat.

You might consider some of the sauces from the oriental section of your grocery.

Or consider Danny Gaulden's rib glaze...

http://www.dannysbbq.com/recipes.asp

Hook, have you got a bar b cues galore store there in Salt Lake...I'll bet you do. Pick up a bottle of "Old Mule" sauce and use it sparingly toward the end of the cook. Also while you are there, they have just about every rub you could imagine. Ask for what they recommend, often have good choices.

Fresno

Thanks guys for the good ideas.

I'll check them all out. Then my wife can make the choice and take the heat if the ladies don't care for it.

Never heard of Bar B Cue Galore in our area. I'll do a search for "Old Mule" on Google and see if I can find it somewhere else.

Lots of food for thought.


Hook

For any rub you find, if you want to make it sweeter, just ground up some Turbinado sugar and sweeten it up to the degree you wish.

Haven't tried it, but I was told that a Sweet Chili Sauce will add a lot to ribs when brushed on just lightly before serving.

Kate

If you can't find a way to get the results you want, here's a commercial rub BBQ,

http://www.bandanasbbq.com/metacart2/product.asp?intProdID=20009

Bandana's BBQ, mostly in Missouri, uses this on thier ribsin their restaurants, and I bought some and tried it at home and it was a nice, subtle sweet flavor.

I was looking for something sweet to use on my ribs a while back and some of the guys here recommended Sweet Baby Rays BBQ Sauce. I am not one who really likes a sweet sauce. However, I found a light coat of Sweet Baby Rays brushed on for the last hour of smoking turns out very nice. The rub I use has a slight bit of spice to it so it offsets some of the sweetness of the Sweet Baby Rays.

I make a glaze out of chipolte peppers and strawberry jam that I really like.

The original recipe used jam and finely chopped jalapenos, along with some other things. I just kind of wing it now, but if you want the recipe just post and I'll find it and post it.

Todd
How do you grind up your chipotles? I have already burned up two food processors and am working on a 3rd.

Mike

I use a food processor too. No problems here.

I don't understand really. The chipotle's I get are so soft they fall apart almost coming out of the can. I have just chopped them with a knife and thrown them into the simmering jam base and they fall apart from stirring.

I don't use the canned ones. Get mine in the produce section. I like them better. End up with a powder like consistency.

Mike

quote:

Originally posted by Freebird T. Park:
[qb] Todd
How do you grind up your chipotles? I have already burned up two food processors and am working on a 3rd.

Mike [/qb]

Mike - I stem the dry chipotles, tear them up into pieces, and run them through a coffee grinder that I no longer use for grinding coffee. Depending on the heat I want, I may or may not grind the seeds also.

As an alternative, and when I'm in a pinch, I substitute with chipotle powder which you can get at most Hispanic markets or by mail order from a source such as Penseys.

Boy,

"Seek and ye shall find. Ask and it shall be given." Never truer than in this forum.

Bought some Baby Ray's the other day.

Todd, your recipe for strawberry jam and peppers sounds tasty, If you'd post it, I'd like to try it too.

Hook

quote:

Originally posted by Freebird T. Park:
[qb] I don't use the canned ones. Get mine in the produce section. I like them better. End up with a powder like consistency.

Mike [/qb]

Uh...I thought chipotles aren't chipotles until they are smoked. Did you find smoked peppers in the produce section?

Yes, I see them there in pre-packed plastic usually hanging on a rack, dried and smoked already. Just rehydrate them to use them or not.

If you are wearing out food processors and have a pretty good quanity of dried peppers,or whole spices,here is a dandy unit.

They recently added Kitchenaide attachment to their hand bases.

Spice/pepper Grinder

these are great as a rib glaze pick your flavor...not to hot just right.

http://www.texaspepperjelly.com/Jellies.html

quote:

Originally posted by Hook:...Todd, your recipe for strawberry jam and peppers sounds tasty, If you'd post it, I'd like to try it too.Hook

Todd. I was doing a "Chipotle" search ran into this and it does sound interesting. Do you still have recipe?

Way to resurect old posts!

There was a recipe at one time for the strawberry and jalapeno glaze from scratch, but I found that a good store bought sauce, with strawberry jam added was just as good.

The chipotle version I just sort of made up on the fly. Try 3 cups CS spicy sauce, 1 cup strawberry jam, and 1-2 canned chipotles. I'd start with 1 to test for heat. You can add some of the adobo if you want to as well. Works well with ribs, and if you cut back on the jam works well with brisket too. For brisket, I use apple jelly now.

It's funny reading this now that I completely missed one of the posters was using dried peppers when he asked how I chopped mine. We couldn't get dried chipotle here back then.