SWEET AND SOUR GLAZED RIBLETS
Make and share this Sweet and Sour Glazed Riblets recipe from Food.com.
Provided by Atomic Girl Cooks
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat into 2-rib portions; season with salt and pepper.
- Place ribs, meaty side down, in a large, shallow roasting pan.
- Bake in 450 degree oven for 30 minutes.
- Drain off fat. Turn meaty side up.
- Reduce heat to 350 degrees and bake 30 minutes more.
- Meanwhile, drain pineapple, reserving 1/3 cup syrup.
- In saucepan combine brown sugar, cornstarch, and salt. Blend in the reserved syrup, cold water, vinegar, and soy sauce.
- Cook and stir until thickened and bubbly.
- Stir in green pepper and pineapple chunks. Cover, cook 5 minutes.
- Drain fat from ribs and spoon sauce atop. Bake ribs for 15 more minutes.
Nutrition Facts : Calories 900.1, Fat 67, SaturatedFat 25.3, Cholesterol 221.1, Sodium 544.6, Carbohydrate 22.1, Fiber 1.1, Sugar 18.8, Protein 49.4
SWEET-AND-SPICY BABY BACK RIBS
Provided by Food Network Kitchen
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place the ribs bone-side down in a large roasting pan, then add the beer. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.
- Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the chile powder and cook 1 minute. Stir in the chile sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes. Remove the ribs from the oven; increase the temperature to 400 degrees F. Uncover the pan; carefully pour out the cooking liquid. Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes. Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss. Photograph by Anna Williams
SWEET AND SPICY COCKTAIL RIBLETS
Sweet and spicy slow-cooked pork - perfect appetizer to be served at your next party!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 8h10m
Yield 30
Number Of Ingredients 6
Steps:
- Cut between bones of ribs into pieces. Spray inside of 3 1/2- to 4-quart slow cooker with cooking spray. Place ribs in slow cooker. Mix remaining ingredients; pour over ribs.
- Cover and cook on low heat setting 6 to 8 hours or until ribs are tender. Skim fat if necessary.
Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Appetize, Sodium 430 mg
SWEET AND SPICY SHORT RIBS
Provided by Food Network Kitchen
Time 6h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
- Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
- Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.
SLOW-COOKER GRILLED SPICY CHILI-GLAZED RIBLETS
Put your slow cooker to work and prepare tender riblets coated in a sweet-and-spicy glaze.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 30
Number Of Ingredients 7
Steps:
- Spray inside of 3- to 4-quart slow cooker with cooking spray. Cut ribs between bones into individual pieces. Place riblets in slow cooker. Sprinkle garlic-pepper blend over top; stir to coat evenly.
- Cover; cook on Low heat setting 7 to 8 hours.
- In large bowl, mix remaining ingredients. Using slotted spoon, remove riblets from slow cooker and add to maple syrup mixture. Toss riblets to coat.
- Heat gas or charcoal grill. Spray grill basket (grill "wok") with cooking spray. Place riblets in basket; place basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, stirring ribs or shaking basket after 5 minutes, until ribs are well glazed.
Nutrition Facts : Calories 100, Carbohydrate 5 g, Cholesterol 25 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Appetizer, Sodium 115 mg, Sugar 4 g, TransFat 0 g
SWEET-AND-SPICY RIBS
Provided by Carla Lalli Music
Categories Kid-Friendly Pork Rib Grill/Barbecue Bon Appétit Small Plates
Yield 8 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.
- Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2-3 hours. Let cool.
- Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.
- Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5-8 minutes. Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15-20 minutes. Remove sauce from heat, add vinegar, and season with salt.
- Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5-7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.
- Do Ahead
- Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.
SPICY CHINESE BARBEQUE RIBLETS
These pork riblets have a great sauce that's good on chicken and wings too.
Provided by Food Fighter
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well.
- Place the riblets in a large roasting pan and bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets and toss to coat. Return the pan to the oven; bake, stirring often, until ribs are tender and sauce has thickened, about 45 minutes.
Nutrition Facts : Calories 773.8 calories, Carbohydrate 90 g, Cholesterol 118.7 mg, Fat 31.7 g, Fiber 3.6 g, Protein 30.2 g, SaturatedFat 11.3 g, Sodium 3234.7 mg, Sugar 72.1 g
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