Sweet Spareribs Food

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 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.

BRAISED SWEET AND SOUR SPARERIBS

Steps:

• Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. To the same pan, add thin and black soy sauce, vinegar, ketchup, rice wine, and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat. Covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from sauce. Pour sauce over the spareribs. Serve immediately.

SMOKY SWEET SPARERIBS WITH SAUCE AND BEANS

Steps:

• WET SAUCE: In a heavy duty medium-sized saucepan, heat oil over medium heat. Add onion and garlic and simmer about 3 minutes. Add remaining sauce ingredients and stir to blend. Reduce heat to simmer and continue cooking, uncovered, for 2 hours or until reduced by half or to desired consistency. Let cool, then using an emulsifier (or use a blender), blend to a smooth consistency. This makes about 2 1/2 cups of wet sauce.
• Soak Hickory chips in water for at least 30 minutes. Meanwhile, prep ribs and grill.
• DRY RUB & RIB PREP: Clean ribs by rinsing in water. With a sharp knife, stab several times into the membrane/tissue that is on the less meaty side of the ribs (this will help the meat absorb the smoke). Make a 1" slice at the top of the ribs in between each bone (for easier cutting after they're done). Mix dry rub ingredients together and rub onto both sides of rib racks. Cover and refrigerate while you prepare the grill (can also be done the night before).
• GRILL PREP: Start coals in a chimney starter. when ready, spread coals onto bottom rack on 2 sides of the grill (leaving a space in the middle) and place a disposable drip pan in the center. Place 3/4 of the wood chips over coals then place cooking rack in position.
• Place ribs (meat side up) onto center of grill over drip pan. Place a sheet of foil snugly over the tops of the ribs. Place cover over grill and open vent directly above the position of the ribs. Cook for 1 hour.
• Turn ribs over, and cook an additional hour adding the remaining wood chips (and more coals if necessary).
• Have a sheet of heavy duty foil ready (large enough to encase the ribs). Remove ribs from grill and onto the foil. Spread 1 cup of the wet sauce generously over both sides of the ribs. Seal up the ribs in the foil to make packets (double the foil if necessary).
• BEANS PREP: Place beans in a disposable foil pan. Stir in 1 cup of the wet sauce. Cover with HD foil and using a thin skewer, poke holes in the top. Place the beans on top of the disposable pan that's under the ribs to heat and smoke beans. Place the rib packets on the grill. Cover with vent over ribs and cook 30-45 minutes more.
• Remove ribs from packet and cut double ribs for serving. Take the crunchy brown/burnt edges and chop up coarsely. Add them to the beans and stir. Serve ribs with beans and side of remaining sauce.

SWEET & SOUR SPARERIBS

Steps:

• Mix together all ingredients except spareribs and simmer on stove for 10 minutes.
• Pour sauce over ribs.
• Bake in 350 degree oven for approximately 1 1/2 hours.
• You can use up to 3 lbs of ribs if you choose.
• Turn ribs after 45 minutes of cooking time.