Honey Glazed Spareribs Food

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SPICED HONEY-GLAZED RIBS



Spiced Honey-Glazed Ribs image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 10

4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 teaspoons packed dark brown sugar
4 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 1 1/2- to 2-pound racks baby back pork ribs, membranes removed
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1/4 cup honey
2 tablespoons apple cider vinegar

Steps:

  • Preheat the oven to 325˚ and set a wire rack on a rimmed baking sheet.
  • Put the cumin and coriander seeds in a resealable plastic bag and crush with a heavy skillet. Transfer to a bowl and add the brown sugar, paprika and red pepper flakes. Season the ribs generously with salt and pepper, rub all over with the vegetable oil, then rub all over with the spice mixture, pressing to adhere. Transfer the ribs meat-side up to the rack.
  • Stir together the honey and vinegar in a small bowl. Bake the ribs, rotating the baking sheet after 45 minutes, until well browned, 1 hour 30 minutes to 1 hour 45 minutes. Brush half of the honey mixture on both sides of the ribs and bake 15 more minutes, then brush with the remaining honey mixture and continue baking until the ribs are deeply browned and tender, about 15 more minutes. Transfer the ribs to a cutting board and let cool slightly before carving.

BAKED HONEY GARLIC SPARERIBS



Baked Honey Garlic Spareribs image

Succulent pork spareribs are baked with a honey and garlic sauce mixture. Serve this easy rib recipe with baked potatoes or beans and a salad.

Provided by Diana Rattray

Categories     Entree     Appetizer

Time 1h45m

Yield 4

Number Of Ingredients 8

4 pounds pork spare ribs
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/2 cup honey
3 tablespoons cider vinegar
1/4 cup soy sauce
3 cloves garlic ( finely minced )

Steps:

  • Gather the ingredients.
  • Preheat the oven to 325 F / 165 C / Gas Mark 3 and line a large baking pan or roasting pan with foil.
  • If it hasn't already been done, the silverskin (aka membrane) needs to be removed from the bone side of the racks of ribs. To do this, ease a butter knife or narrow metal spatula under the skin at one end.
  • Then grasp the loosened skin with a paper towel or cloth towel (the towel will keep your hand from slipping) and pull the skin. It should peel off in one sheet. (If not, use the knife to loosen the opposite end of the membrane and try pulling again.)
  • Cut the ribs into 1-rib pieces or serving size portions.
  • Season the spareribs with salt, pepper, and garlic powder.
  • Arrange the ribs in the prepared baking pan.
  • Cover the pan tightly with foil and bake in the preheated oven for 1 hour, or until tender.
  • Drain off all of the excess fat and liquids.
  • In a small saucepan, combine the honey, vinegar, soy sauce, and garlic. Bring to a boil.
  • Reduce the heat to low and simmer for about 5 minutes.
  • Increase the oven temperature to 350 F / 180 C / Gas Mark 4. Drizzle or brush the honey and garlic sauce mixture over the spareribs.
  • Continue baking uncovered for 30 minutes, basting frequently. Serve and enjoy.

Nutrition Facts : Calories 1781 kcal, Carbohydrate 37 g, Cholesterol 476 mg, Fiber 0 g, Protein 96 g, SaturatedFat 42 g, Sodium 1370 mg, Sugar 35 g, Fat 140 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROASTED HONEY-GLAZED SPARERIBS



Roasted Honey-Glazed Spareribs image

Mmmm! From Gourmet magazine. Be sure to line your roasting pan with foil to help in the clean up. These need to marinate for 24 hours, so plan ahead.

Provided by lazyme

Categories     < 4 Hours

Time 3h25m

Yield 8 serving(s)

Number Of Ingredients 9

4 pork spare rib racks, untrimmed (about 3 pounds each)
4 garlic cloves
1 cup light brown sugar, packed
1 1/3 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 1/2 tablespoons salt
2 teaspoons ground ginger
2 teaspoons Tabasco sauce

Steps:

  • Make marinade:.
  • With flat side of a large knife smash garlic.
  • In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
  • Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
  • Cool marinade to room temperature.
  • Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
  • Divide marinade between bags and seal bags, pressing out excess air.
  • Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
  • Preheat oven to 350°F.
  • Open bags and, holding ribs in bags, pour marinade into a saucepan.
  • Discard garlic.
  • Simmer marinade until reduced to about 1 cup.
  • Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
  • Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
  • With tongs turn ribs over so they will brown evenly.
  • Roast ribs 30 minutes more and with tongs turn them over.
  • Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
  • Roast ribs 30 minutes and with tongs turn them over.
  • Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
  • Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
  • Transfer ribs to a cutting board and cut apart between bones.
  • Serve ribs with reserved sauce.

Nutrition Facts : Calories 286.7, Sodium 1413.5, Carbohydrate 75.9, Fiber 0.2, Sugar 73.8, Protein 0.3

SPICY HONEY-GLAZED BABY PORK RIBS



Spicy Honey-Glazed Baby Pork Ribs image

Provided by Food Network

Categories     main-dish

Time 2h32m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup soy sauce
1 cup sake, optional
1 teaspoon ground dried chile flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
6 tablespoons sesame oil
2 sides (about 3 pounds) baby pork ribs

Steps:

  • In a bowl, mix together all of the ingredients for the marinade. Place the ribs in a container just large enough to hold them 1 side on top of the other. Pour the marinade over the ribs, cover with plastic wrap or aluminum foil and let marinate in the refrigerator overnight.
  • Preheat the oven to 300 degrees F.
  • Place half of the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for 2 hours, or until the meat is tender. Reserve the remaining marinade.
  • Under a preheated broiler or on a wood-fired grill, glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they don't burn. Remove the ribs and cut each side into individual pieces. Bring the reserved marinade to a boil.
  • Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Spoon the warm marinade over them.

HONEY BOURBON GLAZED SMOKED SPARERIBS, WITH BEER BACON BBQ SAUCE AND SOUTHWESTERN GREEN CHILI MAC 'N' CHEESE



Honey Bourbon Glazed Smoked Spareribs, with Beer Bacon BBQ sauce and Southwestern Green Chili Mac 'n' Cheese image

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield 6 servings

Number Of Ingredients 39

1/2 cup bourbon
2/3 cup honey
2 tablespoons brown sugar
3 tablespoons unsalted butter
1/2 cup diced white onion
2 teaspoons chopped garlic
One 12-ounce bottle of your favorite beer
1/2 cup cooked bacon, coarsely chopped
1/8 cup apple cider vinegar
2 cups ketchup
1/4 cup molasses
1/3 cup granulated sugar
3 tablespoons brisket drippings
2 tablespoons chili powder
1 tablespoon Worcestershire
Kosher salt and pepper
1/4 cup kosher salt
1/4 cup coarse black pepper
1/8 cup Korean chile powder
1/8 cup granulated garlic
Canola oil, for rubbing the ribs and smoker grates
2 racks pork spareribs
1 cup apple cider vinegar, in a spray bottle
Garnish: sliced green onions
4 to 6 cups half-and-half
1 tablespoon chopped garlic
1 tablespoon chipotle hot sauce
1 teaspoon ground roasted cumin
1 teaspoon seafood seasoning
1 teaspoon fresh thyme leaves
1/2 cup shredded American cheese
1 pound medium pasta shells, cooked to al dente
1 cup diced cooked green chiles
1 cup shredded jack cheese
1 1/2 cups shredded sharp Cheddar
1 cup shredded smoked Gouda
Kosher salt and pepper
2/3 cup toasted buttered breadcrumbs
1 teaspoon Korean chile powder

Steps:

  • For the honey bourbon glaze: Pour the bourbon into a saucepan over low heat; ignite bourbon to burn off the alcohol for about 5 minutes. Add the honey and brown sugar and whisk to thicken. Simmer for another 3 minutes, then remove from heat. Pour glaze into a small bowl and set aside.
  • For the beer bacon bbq sauce: Heat a large pot on high heat, then add the butter and let it melt for 1 to 2 minutes. Reduce heat to medium. Add the onions and garlic. Saute until translucent. Add the beer and bacon and cook for 8 to 10 minutes. Add the apple cider vinegar and reduce by a quarter, then add ketchup, molasses, granulated sugar, brisket drippings, chili powder, Worcestershire, salt and pepper and cook on low heat for 30 to 45 minutes, stirring occasionally. Let cool for 10 minutes, then puree in a blender until smooth, and season with salt and pepper to taste.
  • For the ribs: Whisk together the salt, pepper, chile powder and garlic powder in a small bowl. Drizzle a little canola oil over the ribs, front and back, then rub the oil in. Holding your hand high, season both sides of the ribs with rub. Be sure to get an even coating on both sides, along with the sides of the ribs.
  • Soak 5 to 6 paper towels with canola oil, then open the smoker lid and place soaked paper towels in the smoker with 1 chunk hickory, 2 small chunks apple wood and a few handfuls charcoal. Light the paper towels. Let the coals burn down for 20 to 30 minutes. Add a couple more chunks hickory, apple and charcoal, then let smoker come up to 250 degrees F. Place a small pan of water on smoker rack, then place ribs in smoker. Let cook 30 to 40 minutes.
  • Add another chunk of each wood and more charcoal; repeat this process every 30 to 45 minutes. At 2 hours into the cooking process, spritz ribs with apple cider vinegar, then spritz every 30 minutes until the third hour of cooking. At the third hour, wrap the ribs in foil and place back on the smoker. At the 4 1/2-hour mark, take the ribs out of foil and glaze with the honey bourbon. Let glaze set in for 20 to 30 minutes in the smoker meat-side up. Let ribs rest for 10 to 15 minutes, then slice. Drizzle ribs with Beer Bacon BBQ sauce and toss. Garnish the ribs with sliced scallions.
  • For the Southwestern Green Chili Mac 'n' Cheese: Meanwhile, heat four cups half-and-half to a gentle boil in a medium-large saucepot. Add the garlic, chipotle sauce, cumin, seafood seasoning and thyme, then add the American cheese, whisking until smooth and melted. Fold in the pasta and green chiles and heat through until lightly bubbly. Add the shredded jack, Cheddar and Gouda. If the pasta is too thick, add in another cup or two of half-and-half to smooth it out. Season to taste with salt and fresh ground pepper. Garnish with toasted buttered breadcrumbs and a sprinkle of Korean chile flakes.
  • If you prefer baked mac 'n' cheese, place pasta into a casserole dish, sprinkle a handful of extra Cheddar and jack cheeses on top and bake at 350 degrees F until browned and bubbly, about 30 minutes.

SESAME TERIYAKI/HONEY GLAZED PORK RIBS



Sesame Teriyaki/Honey Glazed Pork Ribs image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 6

2 tablespoons olive oil
1/4 cup dried garlic and herb rub with Cajun spices
2 pounds pork spare ribs
1/2 cup sesame seed teriyaki marinade
2 tablespoons honey
Hickory wood chips, soaked

Steps:

  • Pat olive oil and dry rub over the ribs making sure all the ribs are covered completely in the rub and let sit overnight, refrigerated, in a non-reactive container.
  • Combine the sesame teriyaki marinade and honey, mix well and using hands completely cover the ribs with mixture. Let stand for at least 1 hour.
  • Light gas grill and set on a low to medium flame, placing soaked hickory wood chips wrapped in foil over the flames. Slow roast the ribs turning occasionally for about 1 hour.
  • Remove when done and serve.

HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER



Honey-Mustard Glazed Ribs in Oven and Broiler image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

1/2 cup apple cider vinegar
2 tablespoons light brown sugar
1/3 cup clover honey
3 heaping tablespoons Dijon mustard
Salt and freshly ground black pepper
2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
4 tablespoons canola oil
Salt and freshly ground black pepper
1 cup soy sauce
4 cups water
2 to 3-inch piece ginger, skin on and sliced

Steps:

  • Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
  • Preheat the oven to 500 degrees F.
  • Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
  • In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
  • Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

HONEY-GLAZED SPARERIBS RECIPE



Honey-Glazed Spareribs Recipe image

Provided by á-3145

Number Of Ingredients 8

1/2 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon unsulfured molasses
3 1/2 tablespoons coarsely chopped peeled fresh ginger
6 garlic cloves
3/4 cup honey
1 tablespoon sambal oelek or Chinese chile-garlic sauce
2 racks pork spareribs or baby back ribs (4 pounds), halved lengthwise

Steps:

  • Step 1 In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth. Add the sambal oelek and pulse to combine. Step 2 Cut the spareribs into 3-rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes. Step 3 Add 1/4 cup of water to the cooker. Cover and cook at high pressure for 20 minutes. Step 4 Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure. Transfer the ribs to the prepared baking sheet, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes. Transfer the hoisin pan sauce to a bowl. Step 5 Preheat the broiler and position a rack 8 inches from the heat. Brush the ribs all over with the remaining 1/4 cup of honey and broil, turning once, until the ribs are glazed and browned, about 5 minutes. Transfer the rib sections to a cutting board and slice them into individual ribs. Serve the ribs with the hoisin pan sauce.

ROASTED SPARERIBS WITH HONEY AND SOY



Roasted Spareribs With Honey and Soy image

These are a real crowd pleaser. You may need to double this recipe. Ideally, ask your butcher to chop the spare ribs into short lengths, about 2 1/2 inches long, so they're easy to eat with your fingers.

Provided by CHILI SPICE

Categories     Lunch/Snacks

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

36 ounces chinese-style spareribs, 2 pounds 4 ounces
1/2 lemon
1/2 small orange
1 inch piece fresh ginger, peeled
2 garlic cloves, peeled
1 small onion, chopped
2 tablespoons soy sauce
2 tablespoons rice wine
1/2 teaspoon seasoning (Thai seven-spice powder)
2 tablespoons honey
1 tablespoon sesame oil

Steps:

  • Place the ribs in a wide baking pan, cover loosely with foil and cook in a preheated 350 degree F for 30 minutes.
  • Meanwhile, remove any seeds from lemon and orange and place in a food processor with the ginger, garlic, onion, soy sauce, rice wine, seven-spice powder, honey and sesame oil. Process until smooth.
  • Pour off any fat from the spare ribs, then spoon the pureed mixture over the spare ribs. Toss the ribs to coat evenly.
  • Return the ribs to the oven at 400 degrees F and roast for about 40 minutes, turning and basting them occasionally, or golden brown. Serve hot.

ROASTED HONEY-GLAZED SPARERIBS



Roasted Honey-Glazed Spareribs image

Categories     Garlic     Ginger     Pork     Marinate     Roast     Vinegar     Winter     Honey     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 10

For marinade
4 garlic cloves
1 cup packed light brown sugar
1 1/3 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 1/2 tablespoons salt
2 teaspoons ground ginger
2 teaspoons Tabasco
4 untrimmed racks pork spareribs (about 3‚ pounds each)

Steps:

  • Make marinade:
  • With flat side of a large knife smash garlic. In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well. Cool marinade to room temperature.
  • Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags. Divide marinade between bags and seal bags, pressing out excess air. Marinate ribs in bags in a large roasting pan, chilled, turning them once, 1 day.
  • Preheat oven to 350°F.
  • Open bags and, holding ribs in bags, pour marinade into a saucepan. Discard garlic. Simmer marinade until reduced to about 1‚ cups. Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
  • Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes. With tongs turn ribs over so they will brown evenly. Roast ribs 30 minutes more and with tongs turn them over.
  • Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan. Roast ribs 30 minutes and with tongs turn them over. Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender. Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
  • Transfer ribs to a cutting board and cut apart between bones. Serve ribs with reserved sauce.

HONEY GLAZED PORK SPARERIBS



Honey Glazed Pork Spareribs image

These pork ribs are sweet and crispy and a little spicy - so made in a pressure cooker or slow crock pot will work. These ribs require slow cooking- to tenderize them, before grilling.Then cook under the broiler to get that crispy- sticky glaze. My Uncle Snooks always liked them like this..his brother, Uncle John always made a...

Provided by Pat Duran

Categories     Ribs

Time 1h30m

Number Of Ingredients 9

1/2 c hoisin sauce
1/4 c soy sauce
1 Tbsp molasses
3 1/2 Tbsp coarsely chopped peeled fresh ginger
6 clove garlic
3/4 c good honey
2 Tbsp sesame seed oil,optional
1 Tbsp chinese chile-garlic sauce
4 lb pork spareribs or baby back ribs, halved lengthwise

Steps:

  • 1. In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth. Add the Chinese chile-garlic sauce and pulse to combine. Sometimes I like to add 2 Tablespoons of sesame seed oil too.
  • 2. Cut the ribs into 3 rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes.
  • 3. Add 1/4 cup of water to the cooker. Cover and cook at high pressure for 20 minutes. Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure. Transfer the ribs to the prepared baking pan, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes. Transfer the hoisin pan sauce to a bowl.
  • 4. Preheat the broiler and position a rack 8-inches from the heat. Brush the ribs all over with the remaining 1/4 cup of honey and broil, turning once, until the ribs are glazed and browned, about 5 minutes. Transfer the rib sections to a cutting board and slice then into individual ribs. Serve them with the hoisin pan sauce. Enjoy!

ORANGE HONEY GLAZE SPARERIBS



Orange Honey Glaze Spareribs image

A simple method to prepare juicy glazed spareribs. The plum jam can be substitued with tomato sauce adding 2 tblsp. soy sauce to the mixture. Deliciossso!!!

Provided by Ms. Ayons dishes

Categories     Pork

Time 11h25m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs spareribs
1 teaspoon salt
1/2 teaspoon freshly gournd pepper
1 (8 ounce) can tomato sauce
1/2 cup orange juice
1/2 cup honey
2 tablespoons wine vinegar
2 tablespoons minced onions
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1 orange, grated rind for garnish

Steps:

  • Cut spareribs into 2-3 rib pieces.
  • Sprinkle on both sides with salt and pepper. Place into 13-x-9-inch baking dish.
  • Bake in hot oven at 400 degrees for 40 minute Drain off fat.
  • Meanwhile, mix together tomato sauce, orange juice, honey, vinegar, onion, galic and worcestershire sauce. Pour mixture over ribs to coat evenly.
  • Lower oven temperature to 350 degrees, Bake 40 minute longer or until ribs are juicy and tender.

Nutrition Facts : Calories 1531.1, Fat 103.3, SaturatedFat 37.8, Cholesterol 411.4, Sodium 1213.3, Carbohydrate 47.4, Fiber 1.9, Sugar 43.3, Protein 100.3

SPICY HONEY-GLAZED BABY PORK RIBS (WOLFGANG PUCK)



Spicy Honey-Glazed Baby Pork Ribs (Wolfgang Puck) image

I remember eating at Spago in the early 1980s when I was in law school in LA (this was a treat) and I was in my 20s loving every minute of it. Faye Dunaway was waiting in line in front of me to use the ladies room! Anything "Wolfgang Puck" reminds me of that! By the way, I have no memory of what I ate! This recipe requires overnight marination.

Provided by Oolala

Categories     Asian

Time 14h

Yield 30 ribs, 4 serving(s)

Number Of Ingredients 7

1 cup soy sauce
1 cup sake
1 teaspoon red pepper flakes
4 tablespoons honey
2 tablespoons fresh garlic, minced
6 tablespoons sesame oil
3 lbs baby pork ribs, about 2 sides

Steps:

  • In a bowl, mix together the ingredients except for the ribs. Place the ribs in a container large enough to hold them, one slab on top of another, and pour the marinade over the meat. Cover and let it marinate in the refrigerator overnight.
  • Preheat the oven to 300°F and pour half the marinade in a baking pan. Add the ribs and bake turning frequently for the next 2 hours or until the meat is tender.
  • Under a preheated broiler or on a wood fired grill, glaze ribs for 3-4 minutes per side. Watch carefully to avoid burning.
  • Remove ribs and cut each side into individual pieces. Arrange overlapping on plates or on a platter and spoon the warm marinade over the meat.

Nutrition Facts : Calories 1488.7, Fat 106.7, SaturatedFat 34.2, Cholesterol 312.8, Sodium 4201.6, Carbohydrate 26, Fiber 0.8, Sugar 18.6, Protein 87.8

CHIPOTLE AND HONEY GLAZED RIBS



Chipotle and Honey Glazed Ribs image

If you've got some pork baby back ribs, we've got a recipe you simply must try! Get out the honey and BBQ sauce and let's get started.

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield 6 servings

Number Of Ingredients 6

3 lb. pork baby back ribs
1/4 cup dry mustard
2 tsp. ground black pepper
1/4 cup honey
1/4 cup plus 2 Tbsp. KRAFT Spicy Honey Barbecue Sauce
1 lime, halved

Steps:

  • Heat oven to 400ºF.
  • Place half the ribs in single layer on large sheet of heavy-duty foil. Mix mustard, pepper and honey; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and both ends to seal packet. Repeat to make second packet. Place packets on baking sheet and bake 2 hours or until ribs are done.
  • Heat grill to medium-high heat. Remove ribs from foil; discard foil. Brush ribs with barbecue sauce; grill 2 to 3 min. on each side or until lightly charred, turning occasionally. Serve with lime halves.

Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 18 g, Protein 26 g

HONEY BBQ RIBS



Honey BBQ Ribs image

The winter season is perfect for BBQ flavours - even cooked indoors. Ribs are a cheap and simple to cook cut of meat that the whole family will enjoy tucking into, particularly in chilly weather.

Provided by matrecipes

Time 3h45m

Yield Serves 2

Number Of Ingredients 7

6 medium fresh tomatoes
1/2 cup honey
Water
Worcestershire sauce
1 lemon
2 cloves crushed garlic
1 tsp English mustard

Steps:

  • Ribs
  • Steam the ribs in an oven tray covered in cling film for 2-3 hrs on about 140C.
  • Then remove the cling film and pour over the sauce and bake in a moderate oven for 20-30 minutes.
  • Sauce
  • Bake the tomatoes in a hot oven (220C) for 10-15 minutes, untill they start to brown.
  • Add all ingredients to a sauce pan and simmer for 5 minutes, then place into a blender and blend on high before straining through a sieve. Add water to make a thick sauce.
  • Season to taste with salt pepper and more English mustard as required.

HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS



Hawaiian Hoisin Glazed Baby Back Pork Ribs image

These mouth watering, glistening, finger licking good ribs are most popular dish served at Mauna Lani Bay Hotel and Bungalows' Canoe House restaurant in Hawaii. They are listed on the menu as a pupu, or appetizer, they're often ordered as a mountainous entree and gnawed down to a hill of bones.

Provided by Olha7397

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup ketchup
3/4 cup hoisin sauce
1/2 cup honey
5 tablespoons soy sauce
5 tablespoons dry sherry
1/4 cup white wine vinegar, plus
2 teaspoons white wine vinegar
1/4 cup sesame seeds
2 tablespoons curry powder, plus
2 teaspoons curry powder
2 tablespoons oriental sesame oil, plus
2 teaspoons oriental sesame oil
2 tablespoons orange zest
2 tablespoons fermented black beans
2 tablespoons minced garlic
1 tablespoon chili paste with garlic
3 lbs pork baby back ribs

Steps:

  • Whisk all of the ingredients except the ribs in a large bowl to blend.
  • Divide the ribs between 2 large baking dishes.
  • Brush with half of the sauce.
  • Cover the ribs and remaining sauce separately and refrigerate overnight.
  • Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
  • Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
  • Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
  • Transfer the ribs to a platter.
  • Cut into individual ribs.
  • Serve, passing the remaining sauce separately.
  • Chef Alan Wong.
  • The New Cuisine Of Hawaii.
  • Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.

Nutrition Facts : Calories 825.1, Fat 47.7, SaturatedFat 14.7, Cholesterol 157.4, Sodium 2002, Carbohydrate 53, Fiber 3.1, Sugar 41.5, Protein 48.3

HONEY BARBECUED SPARERIBS



Honey Barbecued Spareribs image

"BASTING with the honey-and-oil glaze seals in the goodness of these delicious ribs as they bake to a golden brown. They can be prepared in the oven, or on the grill in a foil packet to keep the meat juicy."

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 10

3 pounds pork spareribs or pork baby back ribs
3 tablespoons lemon juice
2 tablespoons honey
2 tablespoons canola oil
1 tablespoon soy sauce
1 tablespoon dried minced onion
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder

Steps:

  • Cut spareribs into serving-size pieces. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour. Drain. , Combine all the remaining ingredients; brush some of glaze on ribs. Bake, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze.

Nutrition Facts : Calories 731 calories, Fat 55g fat (18g saturated fat), Cholesterol 191mg cholesterol, Sodium 968mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 47g protein.

STICKY GLAZED RIBS



Sticky glazed ribs image

Treat your guests to these gloriously sticky ribs for a finger-licking lunch

Provided by James Martin

Categories     Dinner, Main course

Time 1h35m

Yield Serves 4

Number Of Ingredients 8

2kg spare ribs , cut into individual ribs
2 tbsp barbecue spice mix
150g tomato ketchup
140g chilli ketchup
3 tbsp soy sauce
140g runny honey
3 tbsp teriyaki sauce
4 tbsp bourbon whiskey

Steps:

  • Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they're covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
  • Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
  • When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.

Nutrition Facts : Calories 604 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 30 grams sugar, Protein 48 grams protein, Sodium 4.43 milligram of sodium

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