Sweet Sassy Baby Back Ribs Food

SWEET AND SOUR BABY BACK RIBS SHEET PAN RECIPE BY TASTY

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!

BAKED BABY BACK RIBS

Steps:

• In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
• Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
• In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
• Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
• Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
• While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.

SWEET AND SASSY SPARERIBS

Steps:

• 1. adjust oven rack 6 inches from broiler. Preheat broiler to high
• 2. Line baking sheet with foil. Cut rack into indivdual ribs and lay meaty side down close together but not touching
• 3. In small bowl combine remaining ingredients, Spoon 1/3 sauce over ribs
• 4. Broil 10 min. Turn ribs meaty side up and spoon 1/3 sauce over ribs.
• 5. Broil 6 min. then spoon over the remaining sauce over ribs. Broil for an additional 4 min or till ribs are crispy and done
• 6. Enjoy

SWEET AND SOUR SPARERIBS

Steps:

• Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

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.

SWEET-SASSY SPARERIBS

Steps:

• 1. Adjust oven rack to 6 inches from broiler. Preheat broiler to high
• 2. line large shallow bakingpan with heavy_duty aluminum foil. cut racksinto individual ribs and arrange ribs meaty side down,close together but not touching.
• 3. in small bowl;combine remaining ingredients;stir well.Spoo 1/3 sauce over ribs
• 4. Broil 10mins.Turn ribs meatyside up and spoon on additional 1/3 sauce
• 5. Broil ribs 6 mins;then spoon on remaining 1/3 sauce; broil an additional 4 min or until ribs are crispy and done.

SWEET & SPICY BABY BACK 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 apple juice 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 packets 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 SOUR RASPBERRY-GLAZED BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. This is an important step. Just learn it and do it every time you cook any kind of ribs in any recipe.
• Place the ribs in a rectangular dish or baking pan.
• To make the glaze:.
• In an ungreased skillet over high heat toast the sesame seeds until golden.
• Transfer the seeds to a bowl and combine with the remaining glaze ingredients.
• Stir well.
• Coat the ribs evenly on both sides with the glaze.
• Marinate the ribs, refrigerated, for 2 hours or for more flavor up to 8 hours.
• Grill the ribs, meaty side up, over indirect medium heat or in a 325 degree oven, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
• To serve, cut the ribs into individual rib size portions and transfer to a garnished serving plate or to 4 garnished individual plates and serve at once.
• Present the ribs with freshly cut seasonal fruit topped with my Creamy Orange Fruit Salad Dressing, "Recipe #242306" and barbecued fresh corn on the cob or my Onion Rings, "Recipe #214428.".

SWEET 'N SASSY CHINESE RIBS

Steps:

• Marinade:.
• Whisk together all marinade ingredients.
• Place ribs in a shallow roasting pan in a single layer.
• Pour the marinade over the ribs.
• Turn ribs to coat evenly.
• Cover with plastic wrap and refrigerate for 4 to 6 hours, turning ribs occasionally.
• Preheat gas grill.
• Remove from refrigerator and allow ribs to stand at room temperature for 45 to 60 minutes.
• Drain the marinade into a small saucepan and bring to a boil.
• Boil for a full minute then set aside.
• Place ribs on preheated gas grill rib side down & grill over indirect medium heat.
• Grill until meat has pulled back from the ends of the bones approximately 2 hours.
• During the last 20 minutes of grilling time, baste generously with the reserved marinade.
• Remove ribs from grill and let rest 5 to 10 minutes before serving.

BBQ SAUCE: SWEET AND SPICY

Steps:

• Combine all ingredients except red pepper flakes in a small size sauce pan. Whisk while heating over a medium-low flame. Once sugar is dissolved, add in red pepper flakes. Simmer 5 minutes, whisking often.
• Once everything is incorporated, and you've adjusted the taste to your liking, let cool completely and store in an air tight jar for up to 3 weeks in the refrigerator (that's the longest it ever lasted in our house, it may stay fresh longer). If not using right away, mix sauce well, before using. (Nicely fills a recycled and cleaned, 16oz olive jar for storing in the fridge).
• *Note: While the ingredients have time to meld together in the fridge, the flavor will change a bit. Keep this in mind while tasting during the preparation. A little bit hot will get hotter -- a little bit sweet will get sweeter.
• Enjoy!