Bobs Sweet And Sour Grilled Jumbuck Ribs Food

SWEET-AND-SOUR SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F. Season the short ribs with salt and pepper. Heat the olive oil in a Dutch oven or ovenproof pot over medium-high heat. Add the short ribs and brown on all sides, about 10 minutes total. Transfer the meat to a plate.
• Add the onions, garlic, chopped celery stalks and paprika to the pot and cook, stirring occasionally, until the onions soften, about 4 minutes. Add the tomato paste and cook, stirring, until it starts to brown, about 4 minutes. Add 6 cups water and 2 teaspoons salt and stir, scraping up any browned bits from the bottom of the pot. Return the meat to the pot and bring to a simmer. Cover, transfer to the oven and cook 1 hour, 30 minutes.
• Meanwhile, puree the chopped chard, lemon juice, scallions, celery leaves, 1 1/2 cups water and 1 teaspoon salt in a blender until smooth. Remove the pot from the oven; stir in the chard puree, beets, carrots, sweet potatoes and sugar. Return the pot to the oven and cook, uncovered, until the meat and vegetables are tender but hold their shape, 1 hour, 30 minutes to 2 hours. Remove the bones from the short ribs; skim the fat off the sauce. Season with salt and pepper. Ladle the meat, vegetables and sauce into shallow bowls.

FALL OFF THE BONE SWEET & SOUR RIBS

Steps:

• Put ribs in roasting pan.
• Mix remaining ingredients together.
• Pour over ribs.
• Bake at 325°F for 3 hours.
• Baste or "rotate" the ribs during cooking to make sure all of them get a nice coating of the sauce.

SWEET 'N' SOUR RIBS

Steps:

• Place ribs in an ungreased 5-qt. slow cooker. Combine the next 11 ingredients; pour over ribs. Cook, covered, on low until meat is tender, 8-10 hours., To make sauce, transfer cooking juices to a small saucepan; bring to a boil. Meanwhile, in a small bowl, combine cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

SWEET AND SOUR SPARERIBS

Steps:

• Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

MOM'S 'SWEET 'N' SOURS' PORK RIBS

Steps:

• In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
• Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
• Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

BOB'S SWEET-AND-SOUR GRILLED JUMBUCK RIBS

Steps:

• Heat a cooker to medium to medium-high. Rub the ribs all over with the olive oil, then season with salt and pepper.
• To make the glaze, combine the pineapple juice, vinegar, and soy sauce in a small saucepan over medium heat. Cook until reduced by half, about 3 to 5 minutes. Add the ketchup, brown sugar, and ginger and simmer for 5 minutes. Stir in the lime juice, cilantro, and mint. Remove from the heat and set aside.
• Oil the grate and place the ribs on it bone side down over direct heat. Cook for 5 to 7 minutes, then turn and cook for 5 to 7 minutes more. Repeat the process for 40 to 45 minutes, or until the ribs are pull-apart tender. Move the ribs away from direct heat and glaze the bone side with sauce, then turn and glaze the meat side. Cook for 10 minutes. Repeat one or two more times, if desired.
• Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve.

SWEET AND SOUR BEEF SHORT RIBS

Steps:

• Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce.
• In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side.

SWEET & SOUR RIBS

Steps:

• Turn the oven to 200'C. Put the honey and all the sauces into a large glass bowl, then stir to mix together.
• Put one rack of ribs in the bowl, turning it with your hands so it gets covered with the sauce mixture. Leave the ribs to marinade for an hour or overnight for more flavour. When marinating, cover the ribs tightly with plastic wrap and put them in the refridgerator.
• Put a metal rack in a baking dish and sit the coated ribs on it. Repeat Step 2 for the second rack of ribs (leave the leftover sauce mixture in the bowl for later). Put the ribs in the oven and bake, uncovered, for 30 minutes. Remove the ribs from the oven and brush them with the rest of the sauce mixture. Put the ribs back in the oven for about 20 minutes, or until cooked.
• Best served with corn-on-the-cob and a side salad.

SWEET AND SOUR SHORT RIBS

Steps:

• Dredge ribs in flour.
• Melt margarine in dutch oven and brown ribs on all sides.
• Remove from pan and drain.
• Saute onion and garlic til tender.
• Combine other ingredients and add.
• Return ribs to pan.
• Cover and simmer for 2 1/2 hours, longer if necessary.