BAKED HONEY GLAZED PORK RIBS
Baked Honey Glazed Pork Ribs - This easy recipe includes instructions for both the oven and grill. Enjoy a BBQ favorite any time of the year! Sticky, sweet & savory, caramelized, smoky goodness in every bite. Say hello to your new go-to ribs recipe!
Provided by Joanna Cismaru
Categories Dinner
Time 1h35m
Number Of Ingredients 13
Steps:
- Prep the ribs: Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Set aside.
- Glaze: Preheat oven to 375 F degrees. Mix all of the glaze ingredients together in a large bowl. Place the ribs on a large roaster fitted with a rack and then brush the glaze all over the pork ribs thoroughly on both sides. If there's any of the glaze left over, just pour it over the ribs.
- Cook: Add 1/2 inch of water to the bottom of the roasting pan and transfer the roasting pan to the oven. Bake in the oven for about 1 hour and a half. Every 20 minutes or so, baste the ribs with the drippings from the pan. If the ribs start to brown too much, cover them with foil and finish cooking them.
- Serve: Let the ribs rest for 5 to 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 629 kcal, Carbohydrate 10 g, Protein 28 g, Fat 53 g, SaturatedFat 15 g, Cholesterol 140 mg, Sodium 985 mg, Fiber 1 g, Sugar 7 g
SPICY HONEY-MUSTARD GLAZED PORK RIBS
These sumptuous, habit-forming ribs can be mild, to very spicy depending on your taste. My husband and I like things HOT, and the honey, mustard, onion and spices blended together will have you beggin' for more! The ribs have a beautiful presentation and will be well-enjoyed at intimate dinners, as well as backyard barbeques.
Provided by Angela Russell
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil grate.
- Heat oil in a saucepan over medium heat. Saute minced onion for about 5 minutes, or until caramelized. Stir in honey, mustard, and vinegar. Season with crushed red pepper, Cajun seasoning, salt, and black pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat, and set aside.
- Generously sprinkle ribs with salt and pepper on both sides. Place ribs on grill rack, cover, and open vents halfway. Cook for 35 minutes. Turn ribs once, making sure they are not being over-cooked. Brush tops of ribs with sauce, and cook covered for 5 to 10 minutes Turn ribs over, cover, and cook for another 5 to 10 minutes. Remove ribs from grill. Heat remaining sauce, and serve as a dipping or mopping sauce.
Nutrition Facts : Calories 644.4 calories, Carbohydrate 62.4 g, Cholesterol 117.2 mg, Fat 33.6 g, Fiber 1.6 g, Protein 25 g, SaturatedFat 11.6 g, Sodium 1060 mg, Sugar 53.1 g
STICKY GLAZED RIBS
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
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
BAKED HONEY GARLIC SPARERIBS
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
SPICED HONEY-GLAZED RIBS
Provided by Food Network Kitchen
Categories appetizer
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
HONEY GARLIC RIBS
Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.
Provided by Laurie Thompson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g
HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER
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 BARBECUED SPARERIBS
"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
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.
HONEY BBQ RIBS
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
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.
ROASTED SPARERIBS WITH HONEY AND SOY
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
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
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.
ROASTED HONEY-GLAZED SPARERIBS
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
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
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- Pre-heat your oven to 115 Celsius. Take the ribs out of the fridge and place in a high walled baking tray. Add all the dry seasonings and massage them into the flesh. Try to get it everywhere. Place the ribs into the oven for 2 and a half hours. There shouldn't be meat on the underside so no need to flip.
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