REALLY STICKY RIBS
This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids
Provided by Lesley Waters
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 1h35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 1.21 milligram of sodium
BARBECUED STICKY RIBS
If you're really hungry, there's nothing like a rack of these ribs! They're a great summertime treat, but our family also traditionally enjoys them with side dishes of coleslaw and beans during the football games on New Year's Day.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- Combine garlic powder, salt and pepper; rub onto both sides of ribs. Place in a single layer in a 15x10x1-in. baking pan., Bake at 325° for 30-35 minutes; drain. Combine sauce ingredients; pour over ribs. Bake 50-60 minutes longer or until meat is tender, basting occasionally. Cut into serving-size pieces.
Nutrition Facts : Calories 475 calories, Fat 28g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 860mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 28g protein.
STICKY SPARE RIBS CASSEROLE
Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.
Provided by Magdalena Wszelaki
Categories HarperCollins HarperCollins Pork Rib Pork Dinner Molasses Spice Cabbage Dried Fruit Apple
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
- Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
- In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
- Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
- Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
- Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.
DEEP-FRIED STICKY RIBS RECIPE BY TASTY
Here's what you need: honey, soy sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, baby back ribs, oil, soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, toasted sesame seed, green onion
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 19
Steps:
- In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
- Marinate for at least 1 hour in the refrigerator.
- Preheat oven to 275˚F (190˚C).
- Bake ribs on a baking sheet for 30 minutes.
- Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
- Heat oil for frying to 350˚F (180˚C).
- Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
- Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
- Enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, Sugar 55 grams
SWEET STICKY PORK RIBS
Make and share this Sweet Sticky Pork Ribs recipe from Food.com.
Provided by looneytunesfan
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- For sauce, melt butter in a 2 quart saucepan. Add ketchup, pineapple juice, brown sugar, onion, molasses, paprika and garlic powder. Boil for 5 minutes. Transfer to a large bowl and cover. Set aside.
- Place ribs in a large stockpot. Cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until cooked through and no longer pink.
- While ribs are simmering, prepare a charcoal grill. When coals are hot, push them to one side of the grill.
- Drain ribs. Using tongs, dunk ribs in sauce to coat. Place on grill. DO NOT PLACE THE MEAT DIRECTLY OVER THE HOT COALS. Cover grill and cook for 10 minutes. Using tongs, dunk each rib in sauce again and grill covered for an additional 10 minutes.
- Serve with plenty of napkins.
Nutrition Facts : Calories 947.7, Fat 62.7, SaturatedFat 23.3, Cholesterol 223.9, Sodium 674.4, Carbohydrate 42.7, Fiber 0.8, Sugar 37.1, Protein 52.6
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.
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
EASY GRILLED STICKY RIBS
I'm showing you my favorite way to grill ribs, which of course, is not the same as barbecued ribs. Those are cooked low and slow in a smoker and served as-is, with BBQ sauce on the side. Whereas, these are cooked first, then sliced, and then each rib is glazed with our beautiful sticky sauce on the grill.
Provided by Chef John
Categories BBQ & Grilled Pork Ribs
Time 5h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 889.6 calories, Carbohydrate 24.5 g, Cholesterol 255.2 mg, Fat 59.1 g, Fiber 0.6 g, Protein 66 g, SaturatedFat 21 g, Sodium 2892 mg
OVEN-BAKED SWEET AND STICKY PORK BACK RIBS
I have to say that this is one of the best recipes for back ribs, and since my family loves ribs I have tried many in the past, although they certainly could be grilled on a barbecue the sticky sauce tends to burn on the grill, oven-baking produces a moist tender rib with the most wonderful sticky sauce, so make sure to have lots of napkins when serving these ribs!!! Plan ahead the ribs need to marinade for 8-24 hours (the longer, the better!). This recipe can easily be doubled to serve a crowd, and baked in two separate roasting pans. I make these ribs in a heavy foil baking pan, since the drippings char slightly it makes clean up a breeze, just toss the baking pan in the garbage after baking, if you are not using a disposable baking dish then make certain to line your pan with foil for easy clean-up. You will LOVE THESE RIBS!!!!!!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
- Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size).
- Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
- Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
- Set oven to 350 degrees.
- Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
- Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
- Pour the remaining marinade from the bags into a bowl.
- Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time).
- Transfer the ribs to a serving platter and cut between bones.
- Delicious!
Nutrition Facts : Calories 1550.2, Fat 107.1, SaturatedFat 39.6, Cholesterol 367.4, Sodium 3392.9, Carbohydrate 66.6, Fiber 1.2, Sugar 57.6, Protein 79.5
More about "sticky pork ribs food"
STICKY PORK RIBS | GORDON RAMSAY - YOUTUBE
From youtube.com
Author Gordon RamsayViews 11M
STICKY PORK RIBS | GORDON RAMSAY'S RECIPES
From chefesrecipes.com
4-INGREDIENT STICKY PORK RIBS | MARION'S KITCHEN
From marionskitchen.com
BRAISED STICKY PORK RIBS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
STICKY PORK RIBS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
STICKY BBQ RIBS - SIMPLY DELICIOUS
From simply-delicious-food.com
STICKY PORK RIBS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
STICKY CHINESE RIBS | PORK RECIPES | JAMIE OLIVER
From jamieoliver.com
STICKY OVEN BARBECUE RIBS - CAFE DELITES
From cafedelites.com
ASIAN PORK RIBS | STICKY PORK RIBS - THE FORK BITE
From theforkbite.com
CRAZY STICKY RIBS | SPARE RIBS RECIPES - GORDON RAMSAY
From gordonramsay.com
STICKY, SLOW-COOKED PORK RIBS - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
STICKY GRILLED PORK RIBS | MARION'S KITCHEN
From marionskitchen.com
STICKY PORK SPARE RIBS | DONNA HAY
From donnahay.com.au
STICKY SLOW COOKED SHORT RIBS - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
OVEN-BAKED STICKY PORK RIBS WITH HONEY GLAZE - FOODLE CLUB
From foodleclub.com
WHAT TO SERVE WITH PORK RIBS – 21 BEST SIDE DISHES
From cookingchatfood.com
STICKY PORK RIBS IN PLUM SAUCE — FOOD BY LAYLA
From foodbylayla.com
CHILLI SOY STICKY PORK RIBS | FOOD TO SHARE | SBS FOOD
From sbs.com.au
BALINESE STICKY GLAZED PORK RIBS | FOOD & WINE
From foodandwine.com
STICKY PORK RIBS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STICKY RIBS RECIPE | GORDON RAMSAY RIBS WITH SPICED MARINADE • …
From thecutlerychronicles.com
ASIAN STICKY RIBS | LEITE'S CULINARIA
From leitesculinaria.com
STICKY ASIAN BAKED PORK RIBS - SAVOR WITH JENNIFER
From savorwithjennifer.com
HONEY STICKY PORK (+20 PORK RECIPES) - FIT FOODIE FINDS
From fitfoodiefinds.com
3-INGREDIENT BAKED COUNTRY-STYLE STICKY RIBS - CHEF ALLI
From chefalli.com
EASY 5-INGREDIENTS 12345 PORK RIBS RECIPE - GREEDY GIRL GOURMET
From greedygirlgourmet.com
STICKY PORK RIBS | NZ PORK
From pork.co.nz
STICKY RIBS | BIG FOOD BUCKET LIST
From foodnetwork.ca
STICKY CHINESE BARBECUE PORK BELLY (CHAR SIU) - CAFE DELITES
From cafedelites.com
RIB MARINADE RECIPE: HOW TO MAKE A PORK RIB MARINADE - 2022
From masterclass.com
SPICY AND STICKY BABY BACK RIBS RECIPE - FOOD & WINE
From foodandwine.com
STICKY-SWEET PORK RIBS (ON THE GRILL OR IN THE OVEN)
From chelseajoyeats.com
LIME AND CHILLI RICE WITH STICKY SPICY PORK RIBS AND HOMEMADE …
From recipes-delicious.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
13 DELICIOUS SIDE DISHES FOR RIBS | ALLRECIPES
From allrecipes.com
FRIED STICKY RIBS - OVER THE FIRE COOKING
From overthefirecooking.com
STICKY CHINESE PORK SPARE RIBS | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love