{"id":15354,"date":"2022-09-14T22:05:13","date_gmt":"2022-09-14T22:05:13","guid":{"rendered":"https:\/\/hudsontable.com\/brooklyn\/recipe\/baby-back-ribs-with-peach-chutney-2\/"},"modified":"2022-09-14T22:05:13","modified_gmt":"2022-09-14T22:05:13","slug":"baby-back-ribs-with-peach-chutney-2","status":"publish","type":"recipes","link":"https:\/\/hudsontable.com\/brooklyn\/recipe\/baby-back-ribs-with-peach-chutney-2\/","title":{"rendered":"Baby\u00a0Back\u00a0Ribs\u00a0with Peach Chutney"},"content":{"rendered":"

Baby Back Ribs<\/h2>\n

Cooking Time: 1.5 hours\u00a0<\/span><\/h3>\n

Yield: 4 servings<\/span><\/h3>\n

For the dry rub:<\/span><\/h3>\n

1\/3 cup Smoked Paprika<\/span><\/p>\n

1 TBL Yellow Mustard Seeds\u00a0<\/span><\/p>\n

1\/3 cup Dark Brown Sugar<\/span><\/p>\n

1 TBL Black Pepper<\/span><\/p>\n

1\/4 cup Kosher Salt<\/span><\/p>\n

1 1\/2 TBL Garlic Powder<\/span><\/p>\n

2 TBL Celery Salt<\/span><\/p>\n

1 TBL Dried Oregano<\/span><\/p>\n

For the\u00a0ribs<\/span>:<\/span><\/h3>\n

2 Racks of\u00a0Baby<\/span>\u00a0Ribs<\/span><\/span><\/p>\n

3\/4 Cup of Water<\/span><\/p>\n

1 TBL Worcestershire Sauce<\/span><\/p>\n

1\/2 Cup White Vinegar<\/span><\/p>\n

1\/2 Cup Dry Rub<\/span><\/p>\n

1 TBL Honey<\/span><\/p>\n

Instructions:<\/span><\/h3>\n
    \n
  1. Preheat the oven 325 degrees F. Meanwhile, m<\/span>ix all the dry ingredients in a small bowl.\u00a0<\/span><\/li>\n
  2. Whisk the liquid smoke, water, Worcestershire sauce, white vinegar, honey and dry rub on a separate bowl.<\/span><\/li>\n
  3. Rub the mixture to the racks evenly and let it refrigerate and rest for 1-2 hours.<\/span><\/li>\n
  4. Place ribs<\/span>, single layer on a roasting pan and pour the braising liquid on it and cover tightly with aluminum foil. Set aside 1\/2 cup of the liquid, bring it to boil in a small pot and simmer until it has a thicker, syrupy consistency.<\/span><\/li>\n
  5. Roast about 1.5 – 2 hrs until ribs<\/span>\u00a0have a slight bend when lifted from one end.<\/span><\/li>\n
  6. Brush the ribs<\/span>\u00a0with the glaze and let it rest for 5 minutes. Slice and serve immediately.\u00a0<\/span><\/li>\n<\/ol>\n

    Peach Chutney\u00a0<\/span><\/h2>\n

    Cooking Time: 15 minutes\u00a0<\/span><\/h3>\n

    Yield: 8 servings<\/span><\/h3>\n

    Ingredients:<\/span><\/h3>\n

    2 LB Peaches, Peeled<\/span><\/p>\n

    1\/2 Cup Water\u00a0<\/span><\/p>\n

    1\/4 Cup Brown Sugar<\/span><\/p>\n

    1 Tsp Salt<\/span><\/p>\n

    1\/2 Tsp White Vinegar<\/span><\/p>\n

    Spice Mix:\u00a0<\/span><\/h3>\n

    1\/4 Tsp All Spice<\/span><\/p>\n

    1 Cinnamon Stick<\/span><\/p>\n

    1\/2 Tsp Cloves\u00a0<\/span><\/p>\n

    1 Tsp Cardamom<\/span><\/p>\n

    1 Tsp Cumin Seed\u00a0<\/span><\/p>\n

    Instructions:<\/span><\/h3>\n
      \n
    1. Peel the peaches. Discard the pits and cut into dices.<\/span><\/li>\n
    2. Place them in a pot with water and sugar over a medium-low heat.<\/span><\/li>\n
    3. Place the spice mixture on a cheesecloth and wrap it tightly and add it into the pot.<\/span><\/li>\n
    4. Let the peaches simmer for about 10-15 minutes until the peaches soften to the point they start falling apart.<\/span><\/li>\n
    5. Discard the cheesecloth, let it cool down, and refrigerate\/serve!<\/span><\/li>\n<\/ol>\n

      *other ways to use your peach chutney*<\/span><\/h3>\n
        \n
      • As a dip with crackers or tortilla chips.<\/span><\/li>\n
      • As a condiment for your sandwich.<\/span><\/li>\n
      • Mix with a BBQ Sauce and use as a dipping sauce or marinade for wings .<\/span><\/li>\n
      • Top it on waffles or on a scoop of vanilla ice cream, or both!<\/span><\/li>\n<\/ul>\n","protected":false},"featured_media":15322,"template":"","categories":[],"tags":[],"class_list":["post-15354","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nBaby\u00a0Back\u00a0Ribs\u00a0with Peach Chutney | Hudson Table | Brooklyn, NY<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hudsontable.com\/brooklyn\/recipe\/baby-back-ribs-with-peach-chutney-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baby\u00a0Back\u00a0Ribs\u00a0with Peach Chutney | Hudson Table | Brooklyn, NY\" \/>\n<meta property=\"og:description\" content=\"Baby Back Ribs Cooking Time: 1.5 hours\u00a0 Yield: 4 servings For the dry rub: 1\/3 cup Smoked Paprika 1 TBL Yellow Mustard Seeds\u00a0 1\/3 cup Dark Brown Sugar 1 TBL Black Pepper 1\/4 cup Kosher Salt 1 1\/2 TBL Garlic Powder 2 TBL Celery Salt 1 TBL Dried Oregano For the\u00a0ribs: 2 Racks of\u00a0Baby\u00a0Ribs 3\/4 […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/hudsontable.com\/brooklyn\/recipe\/baby-back-ribs-with-peach-chutney-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Hudson Table | Brooklyn, NY\" \/>\n<meta property=\"og:image\" content=\"https:\/\/hudsontable.com\/brooklyn\/wp-content\/uploads\/sites\/3\/2022\/09\/D096DD25-40D0-45AD-8B7A-17D22221AAD9-e1567553044271.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1800\" \/>\n\t<meta property=\"og:image:height\" content=\"1440\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script 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