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Honey Baked Ribs

Unknown
Unknown
edited November -1 in EggHead Forum
Hi everyone... I was thinking about tinkering around with a clone honeybaked ham glaze recipe I picked up and applying it to some pork ribs. It's sounds like fun using a torch to melt the concoction onto the meat carmelizing it and I thought it might be something interesting to experiment with.... starting with the original recipe and then playing with the spices. [p]The recipe for the glaze has spice similar for a pumpkin pie originaly with sugar of course.... but you could try different rubs etc. in it and experiment. [p]The site www.topsecretrecipes.com asks that I not distribute it.. but it is still posted there if you hurry. [p]Let me know what you think of my idea and suggestions for glaze alteration for ribs :)[p]Thanks.... Happy Egging everyone.. BB
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Comments

  • Gfw
    Gfw Posts: 1,598
    BB, interesting, but it seems like a lot of sugar - definately have to cook indirect at low temps. [p]I printed the recipe - I have some baby backs in the thaw stage - maybe a variation. :?}

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  • Unknown
    Unknown
    BB,
    If you take some tenderquick and put it in your rub
    you will also get a real hammy taste and color in those ribs.. If you want to go all out.. "Christmas ribs"[p]
    Dylan
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  • RRP
    RRP Posts: 26,018
    BB,
    yo, Bobby, first check your email
    secondly if you're interested in a glaze on your ribs you gotta try Nature Boys recipe.
    http://BigGreenEgg.com/recipes/newRecipes/pork0134.htm
    Just remember to quit "taste testing" the final sauce pot so you won't have to whip up another batch to put on the ribs!
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  • Unknown
    Unknown
    Gfw,[p]No no no no :) you cook the ribs plain as day... Then...when done... you put the sugar rub on them and carmelize them with a Bernzomatic or such type torch ... swiftly moving the torch to 'just carmelize' the sugar rub.[p]Thats my idea on them porkers :) It is a 'after the fact' of the wonderful cook on the Egg. Now whats your take ?[p]Happy Egging ... oh.. an Happy Holiday's BB
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  • Unknown
    Unknown
    RRP,[p]Hi, I cant check my email because I am on my sons computer right now and I dont have access to the other email acct.[p]Have to wait till tomorrow morning to check it :([p]I would bet that it is something to the effect of 'stay away from the Cigs. and the mercury.. the gasket is on the way'. [p]Just guessing :)[p]I am checking out the suggested glaze recipe NOW ![p]Thanks for everything... you have been a great help in my egging adventures .... BB
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  • Unknown
    Unknown
    Q.N.E. tyme,[p]Great suggestion.. :)[p]Never used Tenderquick.... I will have to introduce myself to such substance.[p]I think I had the link wrong... should have been [p]WWW.topsecretrecipes.com

    Anyway... it described the process of taking a ordinary smoked ham and making it a precious 'Honeybaked' by using a torch and carmelizing the baby after it was spiral cut on the shank and then rolled in the sugar glaze powder ... then swiftly 'hand glazed' with a hand torch to carmelize. [p]I just started thinking... man... how about a turkey... corn on the cob... chicken... the sky is the limit you know :) Maybe even zucinni ?[p]My brain does that sometimes .... please forgive me :)[p]Happy Egging ... BB
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  • Gfw
    Gfw Posts: 1,598
    BB, should have read the recipe - anywya, I decided on some very basic baby backs - rubbed with a little salt, black and red pepper :~}

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  • Unknown
    Unknown
    Gfw,[p]Sounds Good :) I do them the same way.[p]Could it be that I just want to play with the torch :)[p]I love experimenting though... playing with my food.[p]Happy Egging. BB

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