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.
SAUCY COUNTRY-STYLE OVEN RIBS
These boneless barbecue ribs are par-boiled to help them get tender, and then coated in tangy-sweet sauce and baked in the oven.
Provided by Linda Kuipers
Categories Pork Bake Dinner Pork Rib Grill/Barbecue Gourmet Michigan Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.
- Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.
- Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil. Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.
MOM'S 'SWEET 'N' SOURS' PORK RIBS
My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
Provided by HOWITZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
- Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
- Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g
SWEET AND SAVORY RIBS
My husband, Randy, and I love barbecue ribs, but with our busy schedules, we rarely have time to fire up the grill. So we let the slow cooker do the work for us. By the time we get home from work, the ribs are tender, juicy and ready to devour.-Kandy Bingham, Green River, Wyoming
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place onion in a 5-qt. slow cooker. Top with ribs. In a small bowl, combine remaining ingredients; pour over ribs. Cook, covered, on low 8-9 hours or until meat is tender.
Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 130mg cholesterol, Sodium 945mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 0 fiber), Protein 40g protein.
SWEET & SAUCY RIBS
Make and share this Sweet & Saucy Ribs recipe from Food.com.
Provided by looneytunesfan
Categories Pork
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slow Cooker Directions
- Trim excess fat from ribs. Rub 1 teaspoon pepper over ribs. Cut ribs into 2-rib portions; place in slow cooker.
- Combine barbecue sauce, jam, mustard and 1/4 teaspoon salt in small bowl; pour over ribs.
- Cover; cook on LOW 6 to 8 hours or until ribs are tender. Season with additional salt and pepper, if desired. Serve ribs with sauce.
Nutrition Facts : Calories 919.4, Fat 56.5, SaturatedFat 20.2, Cholesterol 183.7, Sodium 1649.4, Carbohydrate 60, Fiber 2.8, Sugar 34, Protein 39.8
SLOW COOKER 2-INGREDIENT STICKY SWEET & SOUR RIBS
These sticky sweet and sour ribs only have two ingredients. You won't believe how delicious they are!
Provided by Judith Hannemann
Categories Appetizers Comfort Foods Everyday Meals Pork Slow Cooker
Time 7h
Number Of Ingredients 5
Steps:
- Mix rub ingredients (if using) and rub on ribs.
- Place ribs in a 5-7 quart slow cooker, cover and cook on low about 6 hours, high about 4 hours (times approximate).
- Drain all accumulated liquid from cooker and wipe the liner dry with a paper towel.
- Place ribs back in cooker and pour duck sauce over them.
- Cover and cook on HIGH an additional 2 hours. (Use high ONLY for the remainder of the cooking)
Nutrition Facts : ServingSize 1 serving, Calories 766 kcal, Carbohydrate 67 g, Protein 43 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 1589 mg, Fiber 1 g, Sugar 1 g
SWEET & SOUR SAUCY SPARERIBS
We really enjoy the superb combination of flavors in these ribs. Cut in single rib size, they make great appetizers.
Provided by MizzNezz
Categories Sauces
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put ribs in large, shallow, roasting pan.
- Bake, uncovered, at 350* for 1-1/2 hours.
- While ribs are cooking, mix sugars and cornstarch in med saucepan.
- Stir in ketchup, vinegar and water, bring to a boil.
- Cook and stir until thickened and clear.
- When ribs are done, remove and discard fat.
- Place back in pan, pour 1-1/2 cups sauce over ribs.
- Bake 30 minutes longer.
- Cut into serving size pieces; brush with sauce.
Nutrition Facts : Calories 1484.7, Fat 107.2, SaturatedFat 40.5, Cholesterol 353.8, Sodium 798.6, Carbohydrate 47, Fiber 0.1, Sugar 43.4, Protein 78.2
SWEET 'N' SPICY COUNTRY RIBS
"My friends have asked me to bottle my barbeque sauce, rub and marinades. My favorite saying is, 'You cook it, and they will come.'" And they sure will with these tender ribs on the menu! Thanks to Allan Stackhouse Jr of Jennings, Louisiana for the recipe.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the apple juice, oil, cola, brown sugar, honey, garlic, Worcestershire sauce, Liquid Smoke if desired and seasonings. , Pour 1-1/2 cups marinade into a large resealable plastic bag; add ribs. Seal bag and turn to coat; refrigerate for 5 hours or overnight, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 10 minutes on each side, basting occasionally. , Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally with remaining marinade.
Nutrition Facts :
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