Honey Habañero Country Ribs Food

HONEY GARLIC RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

THE MOST TENDER COUNTRY STYLE HONEY BBQ RIBS

Steps:

• 1. In a dish sprinkle salt, pepper, garlic salt, seasoning salt and minced onion flakes all over, then take each slice of rib and rub both sides with the seasoning mixture. Make sure each rib is well coated.
• 2. Line a baking dish with heavy duty foil and spray with pam, preheat oven to 350 degrees.
• 3. Place ribs inside the baking dish and inside the oven for 20minutes until meat is browned on both sides. You can flip them over halfway.
• 4. Take ribs out and brush on honey bbq sauce on top of ribs generously and put back in oven for another 20minutes until sauce is caramelized. Once sauce is caramelized add more sauce to the top of the ribs.
• 5. Cover the baking dish with foil well to make sure no steam can come out but try not to touch the top of the ribs. Make sure all sides are well sealed and put back into the oven.
• 6. Turn oven down to 250 degrees so sauce won't burn and let them bake for 2-3 hours. After two hours have passed, pull back a corner of the foil and poke one of the ribs with a fork to check the tenderness of the meat, if you desire them to be even more tender put the tinfoil back over tightly and let them sit for another hour.
• 7. After ribs are done peel back foil carefully as steam will come out, take out ribs cover with sauce again and they are ready to be served!

CROCK POT CHINESE STYLE COUNTRY RIBS

Steps:

• Combine the soy sauce, marmalade, ketchup, and garlic; brush on both sides of the ribs.
• Place in a slow cooker. Pour remaining sauce all over. Cover and cook on low for 8 to 10 hours.

SIMPLE COUNTRY RIBS

Steps:

• Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover.
• Bring to a low boil, and cook approximately 40 minutes.
• Preheat grill for high heat.
• Lightly oil grate.
• Remove spareribs from the stock pot, and place on the prepared grill.
• Use the barbeque sauce in the saucepan to baste ribs while cooking.
• Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.

HABANERO HONEY

Steps:

• Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
• Stuff as many pepper halves as you can into the jar, taking care not to trap air.
• Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done.
• Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle).
• Allow to sit for 2 or 3 days.
• Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.

HONEY-HABAñERO COUNTRY RIBS

Steps:

• Heat oil in a small skillet over medium heat. Add garlic, onion and habañero chile. Cook, stirring, for 5 to 7 minutes, until softened. Pour into a blender; add tomato sauce and vinegar; blend until smooth.
• Pour mixture back into skillet and stir in honey, Worcestershire sauce and mustard. Cook over medium-low heat for 10 minutes, stirring occasionally. Set aside til ready to use.
• Heat oven to 450°. Sprinkle flour inside a large foil cooking bag. Season ribs with salt and pepper and place in the bag. Fold open edge of bag, following package directions.
• Place bag on baking sheet and bake at 450° for 75 minutes. Carefully cut open bag and fold back, allowing steam to escape. Drain off accumulated cooking juices and discard bag. Place ribs in a large baking dish and add 3/4°C of the sauce. Stir to coat ribs with sauce. Let stand while grill is heating.
• ***I didn't actually do steps #3 & 4 the way the original recipe called for -- I lined a 9x13 pan with heavy-duty foil, placed the ribs in the pan, then covered the pan with more foil, sealing well. After baking them I drained off the juices and returned the ribs to the same pan and coated them with the sauce.
• Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Grill the ribs for 4-5 minutes per side, generously basting with the sauce, until nicely browned. Serve with additional sauce on the side.