SWEET AND SOUR BABY BACK RIBS SHEET PAN RECIPE BY TASTY
Here's what you need: diced pineapple, rice vinegar, vegetable oil, soy sauce, fresh ginger, ketchup, honey, garlic, cornstarch, baby back ribs, salt, pepper, red bell peppers, green bell peppers, sesame seeds, fresh scallions, white rice
Provided by Frank Tiu
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275°F (140°C).
- Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half.
- Place the baby back ribs on a baking sheet and season with salt and pepper on both sides.
- Brush half of the glaze all over the ribs.
- Cover the ribs with aluminum foil, wrapping tightly.
- Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C).
- Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs.
- Bake for 20 minutes, until the peppers are softened.
- Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside.
- Enjoy!
Nutrition Facts : Calories 857 calories, Carbohydrate 40 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 30 grams
SWEET-AND-SOUR SHORT RIBS
Provided by Food Network Kitchen
Time 3h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Season the short ribs with salt and pepper. Heat the olive oil in a Dutch oven or ovenproof pot over medium-high heat. Add the short ribs and brown on all sides, about 10 minutes total. Transfer the meat to a plate.
- Add the onions, garlic, chopped celery stalks and paprika to the pot and cook, stirring occasionally, until the onions soften, about 4 minutes. Add the tomato paste and cook, stirring, until it starts to brown, about 4 minutes. Add 6 cups water and 2 teaspoons salt and stir, scraping up any browned bits from the bottom of the pot. Return the meat to the pot and bring to a simmer. Cover, transfer to the oven and cook 1 hour, 30 minutes.
- Meanwhile, puree the chopped chard, lemon juice, scallions, celery leaves, 1 1/2 cups water and 1 teaspoon salt in a blender until smooth. Remove the pot from the oven; stir in the chard puree, beets, carrots, sweet potatoes and sugar. Return the pot to the oven and cook, uncovered, until the meat and vegetables are tender but hold their shape, 1 hour, 30 minutes to 2 hours. Remove the bones from the short ribs; skim the fat off the sauce. Season with salt and pepper. Ladle the meat, vegetables and sauce into shallow bowls.
SWEET AND SMOKY BABY BACK RIBS
Steps:
- Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.) Place the ribs in a roasting pan and pour the bourbon over them. Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.
- Meanwhile, combine the ingredients for the rub in a bowl and stir to mix. Pour off and discard the bourbon. Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers. Let the ribs marinate for 30 minutes, while you light your grill.
- Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 350 degrees. Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours. The last 15 minutes, brush the ribs with 1/3 cup sauce. Sprinkle with the remaining rub. Serve the remaining barbecue sauce on the side.
MOM'S 'SWEET 'N' SOURS' PORK RIBS
My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
Provided by HOWITZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
- Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
- Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g
SWEET & SOUR SPARERIBS
Absolutely delicious ribs! Best I ever had. My mom has been making this recipe and anyone who has ever tried it asks me for the recipe! ENJOY!
Provided by bikelap9
Categories Pork
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place ribs on rack in a large shallow pan.
- Bake uncovered at 350°F for an hour and a half.
- Meanwhile, combine sugars and cornstarch in medium size pan over stove.
- Stir in ketchup, vinegar and water; bring to a boil.
- Cook and stir until thickened and clear.
- Remove ribs and rack from pan; discard fat.
- Pour about a cup and a half of the sauce over the ribs.
- Bake 30 minutes longer.
- Cut into serving pieces.
- Brush with remaining sauce.
- Yields 6 to 8 servings!
- Absolutely delicious!
SHEET PAN SWEET AND SOUR CHICKEN
Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
- Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
- Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
- Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
- Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
- Drizzle chicken, pineapple, and vegetables with sauce to serve.
Nutrition Facts : Calories 523.5 calories, Carbohydrate 58.6 g, Cholesterol 96.9 mg, Fat 14.9 g, Fiber 3 g, Protein 37.7 g, SaturatedFat 2.4 g, Sodium 1236.2 mg, Sugar 49 g
FALL OFF THE BONE SWEET & SOUR RIBS
I tried these at a family reunion and loved them! These are so easy to make. You throw a few ingredients together, throw them in the roasting pan and let the oven do all the work. The end is fall off the bone ribs and a yummy sauce that goes great with rice!
Provided by um-um-good
Categories Pork
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put ribs in roasting pan.
- Mix remaining ingredients together.
- Pour over ribs.
- Bake at 325°F for 3 hours.
- Baste or "rotate" the ribs during cooking to make sure all of them get a nice coating of the sauce.
Nutrition Facts : Calories 1366.3, Fat 105.3, SaturatedFat 43.5, Cholesterol 248.3, Sodium 1063, Carbohydrate 46.4, Fiber 0.5, Sugar 42.3, Protein 55.2
SWEET & SOUR PORK RIBS
For years I wondered why people raved about ribs. I didn't have the patience or energy to bother with them, until I made this recipe. Now I'm a believer, too.-Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine brown sugar and flour. Stir in the vinegar, water, soy sauce, ketchup and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened., Place ribs in a 5-qt. slow cooker. Top with sauce. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. Serve ribs with sauce.
Nutrition Facts : Calories 468 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 363mg sodium, Carbohydrate 58g carbohydrate (54g sugars, Fiber 0 fiber), Protein 27g protein.
SWEET 'N' SOUR RIBS
If you're looking for a change from typical barbecue ribs, you'll enjoy this recipe my mom always prepared on birthdays and special occasions. The tender ribs have a slight sweet-and-sour taste that my family loves. I usually serve them with garlic mashed potatoes and a salad or coleslaw. -Dorothy Voelz, Champaign, Illinois
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place ribs in an ungreased 5-qt. slow cooker. Combine the next 11 ingredients; pour over ribs. Cook, covered, on low until meat is tender, 8-10 hours., To make sauce, transfer cooking juices to a small saucepan; bring to a boil. Meanwhile, in a small bowl, combine cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.
Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 532mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 2g fiber), Protein 32g protein.
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