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Roxy's rib glaze
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roxy
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Joined: 29 May 2005
Posts: 9325
Location: Oro Station, Ontario

PostPosted: Mon Jul 30 07 12:53 am    Post subject: Roxy's rib glaze Reply with quote

Heres a rib glaze that I have been working on that I hope you will give a try. I am liking it a lot and find it a nice change from dry or sauced ribs.

1/3 cup honey
1/4 cup BBQ sauce
1/4 cup apple juice
1/8 cup cider vinegar
1/8 cup bourbon

Combine ingredients and wisk together well. Paint on ribs every 10 to 15 minutes during the last hour of cooking for a nice shiny glaze.



Roxy's stuffed taters

2 large baking potatoes
1 red pepper
1 tsp. minced garlic
1/4 cup chopped smoked brisket (optional)
6 slices of bacon thinly sliced and cooked till crisp
3 green onions, chopped
3/4 cup cheddar cheese, grated
1/4 cup sour cream
1/4 cup mayo (hellmanns)
2 tbsp chopped green olives
1 tbsp BBQ sauce
1 tsp cajun seasoning
1 tsp cracked black pepper
1 tsp kosher salt

Preheat oven to 350

- Cut potato in half length wise and brush with oil, place potatoes cut side down on a roasting pan.
- Cut red pepper in half, top to bottom, remove seeds and membrane and place on roasting pan with potatoes. Roast for about 1 hour or until potatoes are tender. When red pepper is tender, remove from oven and place in a plastic bag to steam for 20 minutes. When potatoes are done, remove from oven and allow to cool for 20 minutes.
- While potatoes and peppers are cooking, render bacon and allow to cool.
- Using a sharp knife, cut around top edge of potato skin so the insides can be removed. Scoop out potato and place in a mixing bowl. With the side of a spoon work over potatoes so there are no large chunks.
- Remove the skin from the peppers and chop, add to potatoes.
- Add remaining ingredients and incorporate.
- Add filling to the potato skins and pile high.
- Top with some fresh ground pepper and kosher salt.
- Bake for 35 - 40 minutes until topping is nicely browned.
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Last edited by roxy on Sat Sep 05 09 12:03 pm; edited 2 times in total
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samson
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Joined: 30 Mar 2007
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Location: illinois

PostPosted: Mon Jul 30 07 1:39 am    Post subject: Reply with quote

Holy smokes Roxy- that picture is worth a thousand words and more! Those ribs and spuds look like they were to die for. I'll definately give that glaze a try next time I do some ribs. Thanks for the pic and recipie!
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cody
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Joined: 06 Nov 2006
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Location: texas

PostPosted: Mon Jul 30 07 1:49 am    Post subject: Reply with quote

roxy that look great to bad i did not see this in time Sad
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roxy
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Joined: 29 May 2005
Posts: 9325
Location: Oro Station, Ontario

PostPosted: Mon Jul 30 07 2:15 am    Post subject: Reply with quote

samson wrote:
Holy smokes Roxy- that picture is worth a thousand words and more! Those ribs and spuds look like they were to die for. I'll definately give that glaze a try next time I do some ribs. Thanks for the pic and recipie!


Thank you very much. Yesterday, the wife and I entertained some good friends who have very limited exposure to BBQ (only my left overs) and I received the best compliment you could ask for...

"I can say that we have not eaten real BBQ'd ribs, until now"
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roxy
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Location: Oro Station, Ontario

PostPosted: Mon Jul 30 07 2:15 am    Post subject: Reply with quote

cody wrote:
roxy that look great to bad i did not see this in time Sad


There is always next time, right.. Wink
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cody
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PostPosted: Mon Jul 30 07 2:18 am    Post subject: Reply with quote

roxy wrote:
cody wrote:
roxy that look great to bad i did not see this in time Sad


There is always next time, right.. Wink



yea there is but i dont know when next time will be sents i dont cook that much this is the frist time for cooking sents last mouth but i will give it a try next time Very Happy
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istock74
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Joined: 28 Jun 2007
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Location: Logan, IA

PostPosted: Tue Aug 07 07 3:30 am    Post subject: Reply with quote

Roxy,
Just wanted to let you know i tried your rib glaze this weekend and it was wonderful. Thanks for being so generous and sharing the recipe
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roxy
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Location: Oro Station, Ontario

PostPosted: Tue Aug 07 07 3:43 am    Post subject: Reply with quote

Glad you like it.

I sure dont believe in keeping secrets when it comes to sauces and stuff, anything to help folks make their BBQ'in more fun is fine by me.

I have some competition stuff that I dont share. As of yet anyways. Wink
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Smoke on the Horizon
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PostPosted: Tue Aug 07 07 8:39 am    Post subject: Reply with quote

roxy,
that is one great looking plate. Very Happy
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Shane
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Joined: 10 Aug 2007
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Location: Long Beach, CA

PostPosted: Wed Aug 15 07 12:48 am    Post subject: Reply with quote

Great glaze Roxy. I tried my hand at smoking up some spare ribs this weekend for the first time. I found a great rub on this site and finished them off with your glaze. Best ribs that I have tasted. Thanks for sharing that!!!
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roxy
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Location: Oro Station, Ontario

PostPosted: Wed Aug 15 07 4:39 am    Post subject: Reply with quote

Shane wrote:
Great glaze Roxy. I tried my hand at smoking up some spare ribs this weekend for the first time. I found a great rub on this site and finished them off with your glaze. Best ribs that I have tasted. Thanks for sharing that!!!


Well that is some compliment indeed, I got to tell ya, you did all the work my friend and to be honest a finishing glaze is just some fine paper on a perfect package...
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Reggae Q
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PostPosted: Wed Aug 22 07 8:55 am    Post subject: Reply with quote

Looks great! Gonna try it out. Question though, when you say BBQ Sauce, have you found a particular that works well? Seems like a sweet sauce might make be pretty sweet with the honey. I use Sweet Baby Rays alot so I don't want to overdo it.
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roxy
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PostPosted: Wed Aug 22 07 10:09 am    Post subject: Reply with quote

Well I leave the type of sauce up to you. I am amazed at how good this is with any of the sauces I have tried it with.

There is not a thick sauce on the meat but what is applied does soak in at first and then you get a nice thinner layer of sauce.
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DaHorns
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PostPosted: Sat Sep 01 07 8:13 am    Post subject: Reply with quote

Roxy, if this is half as good as the other receipes I have tried of your its gonna be a winner. Im gonna give this a run on Sunday on some BB and spares. Thanks for sharing!!!
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roxy
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PostPosted: Sat Sep 01 07 8:47 am    Post subject: Reply with quote

Good luck and I hope things turn out. I will be doing some ribs tomorrow. Got some new charcoal I will be trying out as well.
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texbbqpits
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PostPosted: Sun Sep 02 07 7:47 am    Post subject: Reply with quote

Very Happy Thanks for sharing. Gonna give it a try tomorrow. Sure looks and sounds great!.. tom r
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Mike Lawry
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PostPosted: Sun Sep 02 07 7:55 am    Post subject: Reply with quote

texbbqpits wrote:
Very Happy Thanks for sharing. Gonna give it a try tomorrow. Sure looks and sounds great!.. tom r


Me too, For mine Im going to use Mclards BBq sauce, + Im going to use Wickers marinade for the cider vin.


Mike Lawry
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roxy
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PostPosted: Sun Sep 02 07 8:47 am    Post subject: Reply with quote

Mike, sounds like ya got your own recipe going there dude..

Just about time to put the finishing glaze on my ribs.. Gota late start today and the family are starting to whin.. When is dinner going to be ready.. We're hungry..!! Smile
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Mike Lawry
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PostPosted: Sun Sep 02 07 9:39 am    Post subject: Reply with quote

roxy wrote:
Mike, sounds like ya got your own recipe going there dude..

Just about time to put the finishing glaze on my ribs.. Gota late start today and the family are starting to whin.. When is dinner going to be ready.. We're hungry..!! Smile


No Im using your recipe. Just using my fav BBq sauce (Mcclards)

http://www.mcclards.com/

+ using a kiked up a notch cidar vin. (Wickers)

Also Jim Beam for the Bourbon.

L8r.

Mike Lawry
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roxy
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PostPosted: Sun Sep 02 07 11:50 am    Post subject: Reply with quote

Right on, did not know what wickers was.

I use Jim Beam as well, good stuff.
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