Sweet And Sticky Ribs Food

SWEET AND STICKY BBQ BEEF RIBS

Steps:

• Preheat the oven to 450 degrees F.
• Season the beef ribs with salt and pepper and place on a large baking sheet. Roast until the ribs start to brown, about 30 minutes.
• Meanwhile, mix together Nancy's Quick Fix BBQ Sauce, the broth, garlic, onions and beer in a large Dutch oven and bring to a boil. Lower the heat and simmer for about 30 minutes.
• Transfer the browned ribs to the Dutch oven meat-side down. Lower the oven temperature to 325 degrees F, cover the pot and transfer it to the oven. Braise the ribs until tender and cooked through, 2 to 2 1/2 hours.
• Prepare a grill for medium heat.
• Put the ribs on the grill (reserve the sauce in the pot) and grill, turning occasionally, until caramelized, 8 to 10 minutes. Top with the reserved sauce and serve.
• Put the salsa, sugar, cumin and paprika in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar is dissolved, 8 to 10 minutes.

SWEET & STICKY RIBS

Steps:

• Heat grill to medium heat.
• Mix seasonings; rub onto both sides of ribs. Place half the ribs in single layer on large sheet of heavy-duty foil. Bring up sides of foil; double fold top and one end. Add 1/4 cup water through open end of packet. Double fold remaining end to seal packet, leaving room for heat to circulate inside. Repeat to make second packet.
• Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
• Return ribs to grill; brush with 1/2 cup barbecue sauce. Grill 15 min., turning and brushing occasionally with remaining sauce.

SWEET AND STICKY RIBS

Steps:

• Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
• Preheat the oven to 350 degrees F (180 degrees C).
• Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
• Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
• To serve, place the ribs onto a large serving plate.

SWEET AND STICKY PORK RIBS

Steps:

• For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
• For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
• To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.

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.

STICKY SWEET RIBS

Steps:

• For the ribs: Preheat the oven to 450 degrees F.
• Place ribs, soy sauce, brown sugar, garlic, ginger, pepper and 1 quart water in a roasting pan, cover with foil and roast for 4 hours. Remove foil and pour off excess liquid, then chill thoroughly.
• For the sauce: Combine guava, soy sauce, honey, yuzu lime juice and salt and pepper in a saucepot and bring to a simmer on high heat. Combine cornstarch and enough water to make a slurry in a small bowl, then add to sauce while simmering. Cook at medium-high heat for 2 more minutes, then remove from heat.
• Preheat a grill for cooking at medium-high heat.
• Slice ribs into 2-rib portions, then grill 1 to 2 minutes on each side. Remove and place in saucepot with simmering sauce and simmer until hot, about 5 minutes.

OVEN-BAKED SWEET AND STICKY PORK BACK RIBS

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!

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)

Steps:

• Preheat oven to 275 degrees.
• Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
• In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
• Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
• Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
• While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
• In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
• Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
• Top with sesame seeds and green onions.

SWEET HOMESTYLE STICKY RIBS

Steps:

• Cut ribs into 2-rib sections. Mix remaining ingredients; set aside.
• Place ribs in large saucepan or Dutch oven. Add enough cold water to completely cover ribs; cover pan with lid. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. Drain.
• Preheat grill to medium heat. Grill ribs 10 min. or until cooked through (160°F), turning occasionally and brushing generously with the barbecue sauce mixture.

STICKY CHINESE SPARERIBS

Steps:

• Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
• Combine remaining ingredients; brush ribs thoroughly with sauce.
• Cover and bake at 350 degrees F. 1 hour.
• Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

SLOW COOKER SWEET AND SOUR STICKY RIBS

Steps:

• Place the onion, pepper, garlic, and ginger in a food processor and pulse until finely chopped, about 8 pulses.
• Heat the oil in a medium frying pan over medium-high heat.
• Add the vegetable mixture and tomato paste and cook, stirring occasionally, until it is softened and slightly brown, about 7 minutes.
• Stir in the jam, frozen juice, soy sauce, sugar, 1/4 cup vinegar and red pepper flakes.
• Bring to a simmer and cook until thickened, about 5 minutes.
• Pat the ribs dry with paper towels and season with salt and pepper.
• Stand upright in the slow cooker insert, winding them around in a spiral, meaty side toward the wall of the cooker.
• Pour the sauce over the ribs.
• Cook on low for 4 to 5 hours until tender.
• Transfer the ribs to a cutting board, tent with foil and let rest for 20 minutes.
• Let the cooking liquid settle 5 minutes and pour off the fat.
• Strain through a fine-mesh sieve into a medium pot.
• Bring the sauce to a simmer and cook down until it measures about 2 cups, about 15 minutes.
• Stir the remaining tablespoon of vinegar into the sauce and correct the seasoning.
• Slice the ribs between the bones and toss with the sauce.
• Serve on a platter garnished with cilantro.

CHINESE STICKY RIBS

Steps:

• For the Ribs: Adjust oven rach to middle position and heat oven to 250 degrees. With tip of paring knife, loosen membrane on underside of each rach of ribs. Grab membrane with paper towel and pull it off slowly in a single piece. Combine remaining ingredients in a large roasting pan. Add ribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2.5-3 hours Transfer ribs to a large plate.
• For the Glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet, and discard solids and remaining liquid. Do not wash roasting pan. Using wide spoon, skim fat from liquid. Stir in jelly and vinegar. Bring to simmer over medium high heat and cook until syrupy and reduced to 2 cups, about 15-20 minutes. Off heat, stir in cilantro and cayenne.
• Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with a flat roasting rack. Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down and brush with glaze. Place roasting pan back on middle rack in oven and broil until beginning to brown, 2-4 minutes. Flip ribs over, brush with more glaze, then broil, brusing ribs with glaze every 2-4 minutes until ribs are deep mahogany color, 9-12 minutes. Transfer ribs to cutting board, tent with foil and let rest 10 minutes. Slice between bones, transfer ribs to platter, brush with reserved glaze. Sprinkle with scallions. Serve.

STICKIEST EVER BBQ RIBS WITH CHIVE DIP

Steps:

• Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
• Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
• When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
• Mix the dip ingredients together and chill until ready to serve.
• Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

SWEET & STICKY RIBS

Steps:

• Boil ribs in water on oven for 1.5 - 2 hours. Add coke to the water and some soy sauce. I really recommend you boil them. Boil them until they are almost falling off the bone.
• Mix together rest of the ingredients and set aside for basting the ribs on the BBQ.
• When ribs are done boiling put on BBQ on LOW heat. Baste the ribs on each side every 3 min with the sauce. You can flip the ribs over and over and they will not get "tough". They get sticky from the sauce. Do this for about 1/2 hour. Use all the barbecue sauce up.
• Eat and enjoy!