Sweet N Spicy Country Ribs Food

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SWEET AND SPICY SHORT RIBS



Sweet and Spicy Short Ribs image

Provided by Food Network Kitchen

Time 6h20m

Yield 4 servings

Number Of Ingredients 14

1/4 cup all-purpose flour
2 tablespoons packed light brown sugar
1 1/2 tablespoons ancho chile powder
2 cloves garlic, minced
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground pepper
4 pounds bone-in short ribs (about 2 inches thick)
3/4 cup apple butter
1/4 cup yellow mustard
1/4 cup ketchup
1 cup apple cider
3 carrots, thinly sliced
5 scallions (white and light green parts only), thinly sliced
Cornbread, for serving

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.

SWEET 'N' SOUR RIBS



Sweet 'n' Sour Ribs image

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

3 to 4 pounds boneless country-style pork ribs
1 can (20 ounces) pineapple tidbits, undrained
2 cans (8 ounces each) tomato sauce
1/2 cup thinly sliced onion
1/2 cup thinly sliced green pepper
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon cold water

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.

SWEET-AND-SPICY BABY BACK RIBS



Sweet-and-Spicy Baby Back Ribs image

Provided by Food Network Kitchen

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup rice vinegar (not seasoned)
3 1-pound racks baby back pork ribs
Juice of 1 lemon
Kosher salt and freshly ground pepper
1/2 cup lager-style beer
4 tablespoons unsalted butter
8 cloves garlic, thinly sliced
1 tablespoon chipotle chile powder
1 cup Thai sweet chile sauce (such as Mae Ploy)
2 tablespoons packed light brown sugar

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

OVEN BAKED RIBS WITH SWEET AND SPICY SAUCE



Oven Baked Ribs With Sweet and Spicy Sauce image

Baking low and slow is the secret to these fall of the bone oven baked ribs complete with wonderful sides. Ideal for a Sunday dinner.

Provided by Laka

Categories     Pork

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 19

1500 g pork baby back ribs
1/2 tablespoon sea salt
1/2 tablespoon black pepper
2 tablespoons sunflower oil
1 tablespoon olive oil
1/4 cup red onion, finely diced
1/2 teaspoon ground cumin
1/2 cup hot ketchup
2 tablespoons demerara sugar
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 onion, chopped
2 tart apples, cleaned, cut into quarters
1200 g red cabbage, cleaned, cut into thick strips
100 ml balsamic vinegar
1/2 teaspoon ground caraway seed
1 kabocha squash
2 tablespoons olive oil
1 tablespoon sea salt

Steps:

  • Place the ribs meat side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
  • Season both sides of the ribs with salt and pepper then place into a large roasting pan. Sprinkle with sunflower oil. Cover with two sheets of aluminum foil and roast in the oven at 150°C for 3 - 4 hours, until the meat falls easily from the bones.
  • Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with the sauce. Return the ribs to oven and turn the heat to 220°C and bake the ribs for 10-15 minutes, just until the sauce begins to caramelize.
  • Sweet and spicy sauce:.
  • Sauté onions in olive oil until translucent over medium heat. Add the cumin and stir.
  • Add the ketchup, brown sugar and apple cider vinegar. Stir to combine, cook for 2 minutes. Set aside.
  • Braised red cabbage with apples:.
  • Sauté onion in olive oil for 3 minutes.
  • In the meantime cut apple quarters into slices.
  • Add red cabbage, apple slices, ground caraway and balsamic vinegar, stir, cover the pan and simmer over low heat for 20 minutes or until cabbage is tender.
  • Serve as a side to meat dishes.
  • Roasted Kabocha squash:.
  • Wash the pumpkin, remove the stem from the top and hardened part at the bottom, remove the seeds and cut into medium thick slices.
  • Place the slices on a baking sheet lined with parchment paper, season with salt and sprinkle with olive oil. Bake in the oven at 200°C for about 30 minutes, until the skin is soft and meat is slightly.

Nutrition Facts : Calories 446.6, Fat 24.6, SaturatedFat 3.4, Sodium 3041.2, Carbohydrate 57.4, Fiber 9.6, Sugar 39.7, Protein 5.8

SWEET AND STICKY BBQ BEEF RIBS



Sweet and Sticky BBQ Beef Ribs image

Provided by Nancy Fuller

Categories     main-dish

Time 3h35m

Yield 10 servings

Number Of Ingredients 11

10 beef short ribs (about 5 inches by 2 1/2 inches)
Kosher salt and freshly ground black pepper
3 1/4 cups Nancy's Quick Fix BBQ Sauce, recipe follows
2 cups beef broth
12 cloves garlic, smashed
1 onion, sliced into 1/2-inch rounds
1 bottle stout beer
3 cups chunky medium salsa, such as Pace
1/4 cup packed dark brown sugar
2 tablespoons ground cumin
2 tablespoons sweet paprika

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 AND STICKY PORK RIBS



Sweet and Sticky Pork Ribs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds pork spareribs
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon packed dark brown sugar
1 tablespoon balsamic vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 cup balsamic vinegar
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup honey
2 tablespoons whole grain mustard
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot sauce
1/4 teaspoon kosher salt

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.

SWEET 'N' SPICY RIBS



Sweet 'n' Spicy Ribs image

Make and share this Sweet 'n' Spicy Ribs recipe from Food.com.

Provided by looneytunesfan

Categories     Pork

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 7

5 cups barbecue sauce
3/4 cup brown sugar
1/4 cup honey
2 tablespoons cajun seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
6 lbs pork ribs or 6 lbs beef back ribs, cut into 3 rib portions

Steps:

  • Stir together barbecue sauce, brown sugar, honey, Cajun seasoning, garlic powder and onion powder in medium bowl. Remove 1 cup mixture; refrigerate and reserve for dipping sauce.
  • Place ribs in slow cooker. Pour barbecue sauce mixture over ribs. Cover; cook on LOW 8 hours or until meat is very tender.
  • Uncover; remove ribs. Skim fat from sauce. Serve with reserved sauce.

Nutrition Facts : Calories 1079.1, Fat 71.2, SaturatedFat 25.4, Cholesterol 250.2, Sodium 1167.5, Carbohydrate 40.2, Fiber 1.6, Sugar 28.2, Protein 66.1

SLOW COOKER SPICY COUNTRY RIBS



Slow Cooker Spicy Country Ribs image

Really tasty, stick-to-your ribs (no pun intended) food! It comes together really nicely, and there is plenty of extra sauce to spoon onto your mashed potatoes.

Provided by JackieOhNo

Categories     Pork

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 small onion, finely chopped (about 1/2 cup)
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
kosher salt (to taste, I use about 1/2 tablespoon)
1 tablespoon Worcestershire sauce
1 teaspoon ground dried chipotle powder
1 teaspoon dried oregano
4 lbs country-style pork ribs

Steps:

  • Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3-1/2 hours.
  • Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler.
  • Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
  • Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.

Nutrition Facts : Calories 959.3, Fat 53.9, SaturatedFat 10.8, Cholesterol 336.3, Sodium 679.3, Carbohydrate 24.3, Fiber 0.7, Sugar 21.5, Protein 88.7

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