SWEET AND STICKY PORK RIBS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SWEET N TASTY BBQ RIBS
BBQ ribs done perfectly in the oven or on the charcoal grill. Just a rack of pork back ribs and 5 hours until the tastiest ribs ever!
Provided by John Mooney
Categories Main Course
Time 5h50m
Number Of Ingredients 17
Steps:
- Make the dry rub by adding all the dry ingredients and mixing well.
- Remove the ribs membrane from the underside of the rack. Insert a small utensil under the membrane skin at a bone location and gently pry the membrane up so that you can grab it with a paper towel. Use the paper towel to get a hold of the membrane and pull of the membrane.
- Liberally apply the rub to the top and bottom of the rack of ribs. Wrap the ribs in plastic wrap for at least 30 minutes or overnight.
- Start your grill, oven or smoker and set the temperature to 250 degrees. Place a water pan into the grill, under the grill grate, and fill the pan halfway with hot steaming water.
- Place your ribs onto the grill and close the lid. Rotate the ribs once after 2 hours. After 4 hours apply the barbecue sauce to the ribs and then close the lid for at least 30 minutes. After 30 minutes, check the temperature of the ribs. The internal temperature of the ribs should be between 195 degrees and 205 degrees. Cover the ribs and let the ribs rest in a warm place for 20 to 30 minutes before carving.
- While your ribs begin to cook, make the barbecue sauce. The sauce and the rub can be made a head of time.
- Serve the barbecue sauce on the side and provide bottles of hot sauce for your guests that prefer hot and spicy ribs. Enjoy!
Nutrition Facts : Calories 1463 kcal, Carbohydrate 202 g, Protein 59 g, Fat 47 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 196 mg, Sodium 16172 mg, Fiber 4 g, Sugar 132 g, ServingSize 1 serving
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.
STICKY RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare a charcoal grill using the snake method: Stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat; see Cook's Note.) Fill a metal loaf pan with about 1 cup water and place it next to the coals for additional moisture.
- Season the ribs liberally with salt and pepper.
- Combine the beer, sugar, soy sauce, ketchup, mustard, vinegar, ginger, crushed red pepper flakes, garlic, a small pinch of salt and about 1/2 teaspoon pepper in a medium saucepan and whisk until smooth. Bring to a simmer over direct heat and cook until reduced by a third, about 30 minutes.
- Place the ribs bone-side down on the grill over indirect heat. Close the grill and cook, brushing the ribs with the glaze every 30 minutes to an hour, until an instant-read thermometer registers 200 degrees F, 3 to 3.5 hours. (Make sure to keep the temperature of the grill between 275 to 350 degrees F.)
- Take the ribs off the grill, wrap in aluminum foil and let rest 10 to 15 minutes. Bring the remaining glaze back to a simmer over direct heat for several minutes. Garnish the ribs with the cilantro and serve with the remaining glaze on the side.
- (Alternatively, you can bake the ribs on a rimmed baking sheet in a 300 degrees F oven for 3 to 3.5 hours.)
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
SWEET & STICKY RIBS
Grilling doesn't get more low-maintenance than these foil-pack ribs: tender, spicy-sweet and awesomely sticky with minimal effort from the cook.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 450 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 13 g, Protein 26 g
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
More about "sweet homestyle sticky ribs food"
SWEET AND STICKY SLOW-COOKED SHORT RIBS - NICKY'S …
From kitchensanctuary.com
5/5 (10)Calories 405 per servingCategory Dinner
- Start with the slow cooked stage – Preheat the oven to 170c/350f. Place all of the ingredients from the slow cooked stage into a large oven-proof casserole pan.
- Heat over a high heat until boiling, then place a lid on and place in the oven for 3 hours. Check a couple of times during the last hour of cooking and top up with water if it’s starting to go dry.
- Take out of the oven and carefully remove the ribs from the pan (the meat will want to fall off the bone, so I find a good set of tongs helps to get them out). Drain any excess liquid off the ribs. Discard the cooking liquor – or use in soup or Ramen.
- Heat the oil on a high heat in a large frying pan (skillet). Add the ribs and cook, turning once or twice until the edges are golden and crisped. It takes about 6-7 minutes. Be careful as the oil will spit due to the fat on the meat.
SWEET AND STICKY OVEN-BAKED BBQ RIBS - CRAVING …
From cravingcalifornia.com
5/5 (7)Category Dinner, Main CourseCuisine AmericanCalories 1041 per serving
STICKY ASIAN BAKED PORK RIBS - SAVOR WITH JENNIFER
From savorwithjennifer.com
STICKY SWEET CHINESE RIBS | LOVEFOODIES
From lovefoodies.com
STICKY SWEET RIBS — SAM THE COOKING GUY
From thecookingguy.com
STICKY BBQ RIBS - SIMPLY DELICIOUS
From simply-delicious-food.com
SWEET AND SOUR SHORT RIBS RECIPE | KARDEA BROWN | FOOD NETWORK
From foodnetwork.com
Author Kardea BrownSteps 4Difficulty Easy
STICKY-SWEET RIBS - TODAY'S PARENT - TODAY'S PARENT
From todaysparent.com
SWEET STICKY SPICY RIBS WITH RED ONION SALAD RECIPE - BBC FOOD
From bbc.co.uk
STICKY-SWEET KOREAN BARBECUE RIBS - SOUTHERN LIVING
From southernliving.com
CHINESE SWEET STICKY RIBS RECIPE - LOVEFOOD.COM
From lovefood.com
SWEET AND STICKY RIBS RECIPE - BBC FOOD
From bbc.co.uk
SWEET AND STICKY RIBS - THE MIDNIGHT BAKER
From bakeatmidnite.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