Baby Back Ribs with a Spicy Apple Glaze

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I serve these rib's at my skeet shooting events. Everyone loves them, I change up and smoke my ribs for a couple of hours in the electric smoker the finish them off in the oven @ 220 deg F for about 2 hours.
Before I smoke them marinate in some of the glaze over night the apply the rub. In the smoker I use apple juice instead of water. This give the ribs a great apple smokey taste.
Once I bring them out of the oven I apply the glaze and put them under the broiler for a few minutes. Keep a eye on them and don't let the burn at this point. You will loose a lot of hard work.
These will be some of the best ribs you have ever had.
Good Eats

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tasted great! Baked the ribs at 300 deg F for 2 and half hours.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These ribs are to-die-for! The ribs were so "fall-off-the-bone" tender! And the glaze is so yummy! Apples and pork always make a great combination. The only thing I changed was to cook the ribs in the oven at 300 degrees F for 3 hours - worked perfectly!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I read the good and bad reviews and prepared the recipe accordingly.
I started the sauce 2 days ahead of time so it was perfectly reduced and ready to use.
I prepared the rib rub ahead of time as well.
I also cooked the ribs at 300 deg instead of 275 deg, checked the cuison at 1 1/2 hrs and added another hr. They were absolutely delicious.

Thanks Emeril I am now a fan!
Penny

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought it was delicious. The sauce needed more time to reduce. The ribs were excellent.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Emeril is the man! I recently dined at his Orlando restaurant and the food there was fantastic! He also happened to be there that night and he was super nice when I met him at his book signing.

I made these ribs for NYE this year for my family & bf and everyone raved about how great it was! It's different from the traditional BBQ sauce and they are really FINGER LICKIN' GOOD! The cooking time for the glaze and the ribs did take an additional hour than the recipe indicated, but I think it all depends on your oven and the amount of food you're cooking. Cook on a day when you are home from work!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

the glaze didn't glaze so I thickened it with a little cornstarch. the ribs did not cook in 2 hours at that temp so I had to adjust that too. What's up Emeril??

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love sweet meat so i loved this recipe!! It turned out perfectly but i did have to cook the glaze for about an hour and a half before it became a glaze consistancy. These were some of the best ribs i have ever had. They did take some time but they were definately worth the wait!!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've never had a failure with Emril until now. I followed the recipe to a T and the ribs were just a sickening sweet mess! It was liked steamed meat with syrup poured on it. I can't believe this is his recipe or that you others liked it. I took a chance because of the raves but being from the south, I like dry, spicy, smoked ribs so I'll chalk this up to a lesson learned!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Something different than bbq, fun to make as well