TEXAS PETE® HOT STICKY FINGER PLUM PORK SPARERIBS
Make and share this Texas Pete® Hot Sticky Finger Plum Pork Spareribs recipe from Food.com.
Provided by Texas Petereg
Categories Meat
Time 2h10m
Yield 5 lbs
Number Of Ingredients 5
Steps:
- Combine Texas Pete Hot Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade.
- Place meat in large, sealable container or bag. Add marinade and allow to coat.
- Refrigerate 24 hours.
- Drain meat before cooking; reserve marinade.
- Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.
Nutrition Facts : Calories 1375, Fat 106.7, SaturatedFat 34.3, Cholesterol 363.5, Sodium 1337.2, Carbohydrate 27.8, Fiber 0.4, Sugar 14.2, Protein 72.1
PORK SPARERIBS
Provided by Food Network
Categories main-dish
Time 5h30m
Yield 2 to 3 servings
Number Of Ingredients 25
Steps:
- Prepare a smoker for cooking between 250 and 275 degrees F. Trim the excess fat from the spareribs and cut out any sharp or cracked bones. Remove or score any silver skin.
- Liberally rub the ribs with Sawdust Rub, shaking off the excess. Place the ribs in the smoker and cook, spritzing with apple juice every 30 minutes, until the fat starts to render from the surface of the ribs, about 3 hours.
- Spritz a piece of heavy-duty foil with some apple juice and drizzle with about 3 tablespoons Original BBQ Sauce. Arrange the ribs on the foil, meaty-side down, and fold the foil on the ribs so that steam can escape but the juices are trapped inside. (If you multiply this recipe to do multiple racks, make sure each rack gets its own foil packet.) Put back in the smoker meaty-side down. Smoke until the meat pulls back from the bones by about 3/8 inch, another 1 to 1 1/2 hours. Let rest for 30 minutes, then slice into ribs.
- Mix together the salt, pepper, brown sugar, paprika, chili powder, granulated garlic, granulated onion and cayenne in a bowl and break up any clumps by hand.
- Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning.
JERK PORK SPARERIBS
Steps:
- Combine the ketchup, soy sauce, barbecue sauce, rosemary, sugar, paprika, cloves, allspice, garlic, habaneros, cilantro, some black pepper and 1 tablespoon salt in a large bowl. Add the spareribs, turning to coat. If time permits, cover and marinate for 1 hour.
- Preheat the oven to 325 degrees F. Transfer the ribs to a baking sheet and bake for 1 hour 45 minutes.
SLOW COOKED STICKY PORK SPARERIBS
Make and share this Slow Cooked Sticky Pork Spareribs recipe from Food.com.
Provided by linda_grrrr
Categories Lunch/Snacks
Time 1h5m
Yield 3-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven (gas) to 180°C.
- In a large saucepan, bring pork belly spare ribs to the boil, turn down and simmer for around 20 minutes.
- While simmering ribs, combine all sauces together in a large mixing bowl.
- Remove ribs from saucepan and place on chopping board, cut into 3 pieces, and toss with the sauce mixture.
- Arrange ribs on baking tray and place into preheated oven, turning regularly and basting with sauce mixture.
- Bake approx 45 minutes.
- Eat them on their own as a snack, or accompany with a tossed green salad.
Nutrition Facts : Calories 7335.4, Fat 607.5, SaturatedFat 195.4, Cholesterol 2075.5, Sodium 3694.3, Carbohydrate 35, Fiber 0.8, Sugar 27.4, Protein 404.3
TEXAS PETEANDREG; HOT STICKY FINGER PLUM PORK SPARERIBS
Provided by Food Network
Number Of Ingredients 5
Steps:
- 1. Combine Texas Pete® Hot Chicken Wing Sauce, asian plum sauce, soy sauce and honey for marinade. 2.Place meat in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 24 hours. 4.Drain meat before cooking; reserve marinade. 5.Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325°F oven for 2 hours or until spareribs are tender.
PORK SPARERIBS WITH HONEY, SOY AND SESAME
Make and share this Pork Spareribs With Honey, Soy and Sesame recipe from Food.com.
Provided by Lene8655
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180°C.
- Mix the soy sauce, sesame oil, honey and oil.
- Brush both sides of the ribs well with the marinade, then place in the baking dish.
- Bake in the oven for 60 minutes.
- Baste occasionally during cooking with soy sauce and honey mixture.
- Serve with fresh lettuce, tomato and avocado salad.
Nutrition Facts : Calories 948.7, Fat 77, SaturatedFat 28.3, Cholesterol 243.2, Sodium 1242.7, Carbohydrate 5.3, Fiber 0.1, Sugar 4.6, Protein 55.2
TANGY PORK SPARERIBS
Tangy Pork Spareribs in Teriyaki sauce. Make them as hot and spicy as you like with the addition of Tabasco sauce. This can be done on the grill also. Ribs need to Marinate for 6 hours for flavors to blend. So please prep ahead. Pol Martin Cookbook.
Provided by daisygrl64
Categories Pork
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- place ribs in large roasting pan. mix oil, lemon juice, vinegar, teriyaki sauce, garlic and Tabasco sauce together, pour over pork. cover with plastic wrap and marinate 6 hours in the fridge, turn ribs over once.
- preheat oven to 350*F.
- remove ribs from pan and set aside. pour marinade into saucepan; add chili sauce, ketchup and beef stock. season with salt and pepper, mix well and cook for 8 minutes over medium heat.
- place ribs in clean roasting pan and brush generously with marinade. cook for 1 1/2 hours basting every 15 minutes.
- serve with any remaining sauce.
Nutrition Facts : Calories 1659.2, Fat 134.2, SaturatedFat 47.5, Cholesterol 398, Sodium 1575.2, Carbohydrate 17.8, Fiber 2.2, Sugar 12, Protein 89.5
HOT STICKY FINGER PLUM PORK SPARERIBS
Make and share this Hot Sticky Finger Plum Pork Spareribs recipe from Food.com.
Provided by kristent
Categories Meat
Time 2h15m
Yield 5 pounds, 5 serving(s)
Number Of Ingredients 5
Steps:
- 1. Combine Texas Pete® Buffalo Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade.
- 2. Place meat in large, sealable container or bag. Add marinade and allow to coat.
- 3. Refrigerate 24 hours.
- 4. Drain meat before cooking; reserve marinade.
- 5. Brown ribs over medium-high heat in a braiser; add reserved marinade to braiser, cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.
Nutrition Facts : Calories 1375, Fat 106.7, SaturatedFat 34.3, Cholesterol 363.5, Sodium 1337.2, Carbohydrate 27.8, Fiber 0.4, Sugar 14.2, Protein 72.1
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