STICKY SPICY SLOW-COOKED RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Cut the racks into 2-rib pieces, season with salt and pepper and put into a slow cooker.
- In a bowl, mix together the preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
- When the ribs are cooked, preheat the oven to 375 degrees F. Line a baking sheet with foil.
- Carefully remove the ribs from the slow cooker and place them in a single layer on the prepared baking sheet. Skim the fat from the juices and transfer the juices to a pan. Place the pan on medium-high heat and bring to a simmer.
- Mix the cornstarch and 3 tablespoons water in a small bowl to create a slurry. Stir the slurry into the juices in the pan and cook until the desired thickness.
- Brush the ribs with the sauce and bake, brushing with more sauce every 10 to 15 minutes, until the ribs are glazed and sticky, about 45 minutes. Serve with extra sauce.
APRICOT-GLAZED PORK RIBS
A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.
Provided by whstlwnd
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 9h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
- Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g
SPICY APRICOT RIBS
I made these as part of several dishes I was doing, so I only did 10 ribs, but the sauce would be enough if you were making 1-1.5 kg of spareribs. It is a super easy recipe to make and the end result is wonderful. I always par boil my ribs as this is the way get tender ribs every time.
Provided by The Flying Chef
Categories Pork
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Serving size is if served as is with some rice if serving as part of other dishes easily serves 4.
- Bring some water, seasoned with pepper, Chinese five spice and beef stock, to a boil in a large saucepan, add ribs, simmer about 40 Min's or until you can pull meat from bone. (Time will depend on how many ribs you are making this can take up to 90 Min's if you are making are large quantity.).
- In a saucepan combine all sauce ingredients, except soy and cornflour, heat until apricot jam is well combined, mix soy and cornflour, add to sauce, stir until mixture thickens slightly.
- Place ribs in an oven proof dish and pour sauce over, coat ribs well and bake in a moderate oven (180c) for about 30-40 Min's longer if you have more ribs. Remove and stir to coat in sauce real well.
- Serve with extra dipping sauce if desired.
Nutrition Facts : Calories 229.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.1, Sodium 468.1, Carbohydrate 57.7, Fiber 0.8, Sugar 29.9, Protein 2.1
SPICED APRICOTS
"I've been cooking for big gatherings for years...and now that I'm widowed, it's hard to cook for just one or two," admits Trudy Barth of Niceville, Florida. "That's why I appreciate simple recipes like this one, which turns canned apricots into a special side dish."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Drain apricots, reserving syrup; set apricots aside. In a small saucepan, combine the vinegar, allspice, cinnamon and reserved syrup. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove from the heat; stir in apricots. Cover and let stand for 30 minutes, stirring occasionally. Drain if desired. Serve warm or cold.
Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 48g carbohydrate (43g sugars, Fiber 3g fiber), Protein 1g protein.
"SECRET'S IN THE SAUCE" BBQ RIBS
A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! -Tanya Reid, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce.
Nutrition Facts : Calories 921 calories, Fat 58g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 1402mg sodium, Carbohydrate 50g carbohydrate (45g sugars, Fiber 2g fiber), Protein 48g protein.
DELECTABLE APRICOT RIBS
Make and share this Delectable Apricot Ribs recipe from Food.com.
Provided by weekend cooker
Categories Pork
Time 6h10m
Yield 4 rib servings, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Spray large slow cooker with vegetable cooking spray and place ribs in cooker.
- In a large bowl, combine preserves, soy sauce,barbecue sauce, brown sugar,oregeno, and garlic powder and spoon over ribs.
- Cover and cook on low for 6-7 hours.
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SMOKY AND SPICY APRICOT-GLAZED BARBECUE RIBS RECIPE
From meatwave.com
- For the Sauce: Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds
- Add apricot preserves, ketchup, honey, vinegar, soy sauce, Worcestershire sauce, jalapeño jam, chipotles, adobo sauce, and mustard and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until sauce has thickened slightly, about 20 minutes.
- Puree sauce with an immersion blender, or transfer sauce to the jar of a regular blender, and process until smooth. Season with salt and pepper to taste. Let cool to room temperature, transfer to a jar or container, and refrigerate until ready to use; sauce can be made in advance and refrigerated for up to 2 weeks.
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