Dwyane Wade's Private Chef Reveals His Ribs Recipe

Miami's Richard Ingraham teaches us how to grill champagne and apricot glazed baby back ribs

Monday, Feb 13, 2012  |  Updated 9:49 AM EDT
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Chef Richard Ingraham gives us his ribs recipe

Chef Richard Ingraham gives us his ribs recipe

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This article is sponsored by Goya, the premier source for authentic Latino cuisine and the largest, Hispanic-owned food company in the United States. Learn more about Goya at Goya.com.

After earning his chops at the Culinary Institute of Atlanta, Richard Ingraham returned to his native Miami, cutting his teeth as a Sous Chef at such legendary establishments as The Bubble Room Champagne and Wine Bar and Insignia Restaurant. Today, he works as the Private Chef to none other than the Miami Heat's Dwyane Wade. 

In the video above, Ingraham--a man dubbed one of the sexiest chefs in town by those discerning foodies over at Eater Miami--shows us how to cook his Smoked Baby Back Ribs using a Champagne and Apricot glaze. For more delicious recipes sure to dazzle at any barbecue, visit Goya.com
 
Smoked Ribs Ingredients:
3 slabs baby back ribs (cleaned)
2c Mojo (Goya)
1/2c yellow mustard
 
Dry Rub Ingredients:
1/4c brown sugar (Goya)
1Tbs curry powder (Goya)
2Tbs smoked paprika (Goya)
3Tbs creole seasoning
1Tbs lemon pepper (Goya)
Soaked wood chips (optional)
 
Champagne and Apricot BBQ Sauce Ingredients:
1/4c unsalted butter
1tsp fresh ginger minced
4 garlic cloves minced
1c Champagne Cola (Goya)
1/2c Worcestershire sauce
1 1/2c brown sugar (Goya)
1c Apricot Nectar (Goya)
1/2c cider vinegar ( Goya)
2tsp balsamic vinegar
3Tbs yellow mustard
2tsp nutmeg (Goya)
1tsp onion powder (Goya)
2tsp garlic salt (Goya)
1tsp red pepper flake (Goya)
 
Smoked Ribs Method:
-- Remove the skin from ribs and clean well.
 
-- In a medium bowl, combine mustard and Goya Mojo.
 
-- In a separate bowl, combine all the dry ingredients to create a dry rub.
 
-- Massage Mustard mixture onto the ribs on both sides until well coated.
 
-- Next, apply the dry rub in the same manner until a paste forms.
 
-- Place ribs in a container or plastic bag and refrigerate for 24hrs.
 
-- Remove ribs from the refrigerator and allow it come down to room temperature
 
-- Wrap soaked wood chips in heavy duty foil and poke holes in it to release the smoke.
 
-- Meanwhile, set up the grill for indirect heat by turning on half the grill.
 
-- Then placing the wood chips directly over the heated part of the grill.
 
-- Next, place the ribs (bone side down) on the grill, making sure they are not over direct flame.
 
-- Grill at 325 degrees F for about 90 minutes or until the meat is tender and is pulling back from the bone.
 
*Side note: do not open the grill during the first 30 minutes of the cooking process.
 
-- Baste ribs with the Champagne and Apricot BBQ Sauce in the last 30 minutes of cooking time.
 
-- Remove ribs from the grill and let sit for about 10 minutes before slicing.
 
-- Baste ribs with the sauce or serve on the side as desired. 
 
 
Champagne and Apricot BBQ Sauce Method:
-- In a medium sauce pan,  melt butter, add garlic and ginger and sauté over medium-high heat for about 30sec.
 
-- Next, add the remaining ingredients and simmer... stirring occasionally until the sauce thickens for about 30-35 min.
 
-- Remove sauce pan from the heat and adjust seasonings to taste.
 

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