Mother In Laws Sticky Spare Ribs Food

SWEET AND STICKY RIBS

Steps:

• Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
• Preheat the oven to 350 degrees F (180 degrees C).
• Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
• Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
• To serve, place the ribs onto a large serving plate.

EASY GRILLED STICKY RIBS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
• Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
• Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
• Preheat a charcoal grill until coals are very ashy and hot.
• Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
• Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
• Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
• Remove to a plate and brush over one more application of glaze. Serve.

MY MOTHER'S BBQ SPARE RIBS

Steps:

• Preheat an oven to 400 degrees F. Stir the hoisin and ketchup together in a large bowl. Season the spare ribs on both sides with salt and pepper.
• Cut the rack into individual ribs. Add to the hoisin mixture and toss to coat evenly. Transfer the ribs to a large baking dish, clean the sides of the dish, and cover with aluminum foil. Place the ribs in the oven.
• Cook the ribs in the oven for 25 minutes, then remove the foil and continue to cook until the sauce becomes syrupy and the meat is tender, about another 25 minutes. Remove from the oven, pile the ribs on a platter, and serve immediately.

STICKY RIBS

Steps:

• Prepare a charcoal grill using the snake method: Stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat; see Cook's Note.) Fill a metal loaf pan with about 1 cup water and place it next to the coals for additional moisture.
• Season the ribs liberally with salt and pepper.
• Combine the beer, sugar, soy sauce, ketchup, mustard, vinegar, ginger, crushed red pepper flakes, garlic, a small pinch of salt and about 1/2 teaspoon pepper in a medium saucepan and whisk until smooth. Bring to a simmer over direct heat and cook until reduced by a third, about 30 minutes.
• Place the ribs bone-side down on the grill over indirect heat. Close the grill and cook, brushing the ribs with the glaze every 30 minutes to an hour, until an instant-read thermometer registers 200 degrees F, 3 to 3.5 hours. (Make sure to keep the temperature of the grill between 275 to 350 degrees F.)
• Take the ribs off the grill, wrap in aluminum foil and let rest 10 to 15 minutes. Bring the remaining glaze back to a simmer over direct heat for several minutes. Garnish the ribs with the cilantro and serve with the remaining glaze on the side.
• (Alternatively, you can bake the ribs on a rimmed baking sheet in a 300 degrees F oven for 3 to 3.5 hours.)

MOTHER IN LAW'S STICKY SPARE RIBS

Steps:

• Place pork in a large saucepan. Add enough water to cover.
• Bring to the boil and simmer for 1 minute. Drain well.
• Rinse saucepan. Add the water and all remaining ingredients to the pan. Stir to combine. Bring to the boil, stirring.
• Reduce heat to low.
• Add pork and cook slowly for one hour, or until tender.

STICKY RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
• Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
• Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
• Heat a grill or grill pan for cooking at medium-high heat.
• Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.

PRESSURE COOKER STICKY TAMARIND BABY BACK RIBS

Steps:

• Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce.
• In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside.
• Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine.
• Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.
• Heat the broiler.
• Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it's thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side.

REALLY STICKY RIBS

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
• Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
• Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

NIGELLA LAWSON STICKY RIBS MARINADE

Steps:

• Place all the ingredients and ribs into a large freezer bag and mix well.
• Seal the bag and place it on a dish so that it can lie flat then transfer the bag to the fridge and leave overnight to marinate.
• When ready to cook, preheat the oven to 180C/350F/Gas 4.
• Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminium foil.
• Transfer the roasting tin to the oven. Cook the ribs in the oven for an hour, turning them over after half an hour.
• Raise the oven temperature to 200C/400F/Gas 6 and remove the foil from the roasting tin.
• Cook for a further 15-30 minutes, or until the ribs are sticky and cooked through.