Texas Peteandreg Hot Sticky Finger Plum Pork Spareribs Food

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TEXAS PETE® HOT STICKY FINGER PLUM PORK SPARERIBS



Texas Pete® Hot Sticky Finger Plum Pork Spareribs image

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

1/2 cup hot Texas Pete® Hot Chicken Wing Sauce
1/2 cup asian plum sauce
1/4 cup soy sauce
1/4 cup honey
5 lbs pork spareribs

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

TEXAS PETEANDREG; HOT STICKY FINGER PLUM PORK SPARERIBS



Texas Peteandreg; Hot Sticky Finger Plum Pork Spareribs image

Provided by Food Network

Number Of Ingredients 5

¼ cup honey
5 lbs pork spareribs
½ cup Texas Pete® Hot Chicken Wing Sauce
½ cup Asian plum sauce
¼ cup soy sauce

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 IN PLUM SAUCE



Pork Spareribs in Plum Sauce image

Make and share this Pork Spareribs in Plum Sauce recipe from Food.com.

Provided by Susie T

Categories     Pork

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 4

8 pork spareribs
1 (7 ounce) jar plum sauce
1 green capsicum, sliced
1 large onion, sliced

Steps:

  • Place pork on a greased roasting tray.
  • Brush on plenty of plum sauce on both sides.
  • Spread vegetables over the pork and simply roast in the oven at 180°C for about 40-45 minutes turning once or until browned and caramelized.

SLOW COOKED STICKY PORK SPARERIBS



Slow Cooked Sticky Pork Spareribs image

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

6 pork belly pork spareribs
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons sweet chili sauce
3 tablespoons soy sauce
3 tablespoons crushed garlic
2 tablespoons barbecue sauce
3 tablespoons honey
2 tablespoons white vinegar
1 tablespoon white sugar

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; HOTTER HOT SANGRIA



Texas Peteandreg; Hotter Hot Sangria image

[DRAFT]

Provided by Food Network

Yield 2 quarts

Number Of Ingredients 9

2 lemons, large
2 limes, large
2 oranges, large
3/4 cup granulated sugar
1 bottle Malbec wine
1/3 cup Brandy
1/3 cup Triple sec
1-2 tsp Texas Pete® Hotter Hot Sauce
1 quart club soda, ice cold

Steps:

  • 1. Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest. 2. Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar. Bring the mixture to a boil and immediately remove from heat. Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill. 3. While the simple syrup is chilling prepare the red wine base. Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. Mix well. 4. Add 1 teaspoon of Texas Pete® Hotter Hot Sauce to the sangria base and mix well. This is the time to taste it and see if it is spicy enough for your liking. Add up to 1 more teaspoon if you like it spicier. Keep the sangria base and the club soda separate and ice cold until you are ready to serve. 5. Serve the sangria chilled in a 2 oz. shot glass. Mix 2 parts Sangria base to 1 part club soda and serve immediately. Sangria can be served in a shot glass and well chilled or over ice in a glass like traditional Sangria.

TO DIE FOR PORK SPARERIBS



To Die for Pork Spareribs image

You're sure to love these! So tender and succulent! I've roasted them and BBQ'ed them and they take less time to cook on the BBQ but are just as lovely oven roasted. Just make sure you have a bowl of water with some lemon slices in it on hand and plenty of serviettes!

Provided by Karin...

Categories     Pineapple

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 kg pork spareribs
1/2 cup tomato ketchup
1/4 cup teriyaki sauce
1/4 cup red wine
1/3 cup unsweetened pineapple juice
4 tablespoons honey
2 teaspoons light soy sauce
4 -6 garlic cloves, crushed
4 teaspoons grated fresh ginger
2 tablespoons fresh thyme, chopped (or 2 teaspoons of dried thyme)
1 pinch cayenne pepper

Steps:

  • Place ribs in large pan or cast iron skillet.
  • Cover with cold water and bring to the boil.
  • Reduce the heat and simmer for 10 minutes.
  • Combine the Marinade ingredients in a bowl and mix well.
  • Place the pork spare ribs in a large shallow glass or ceramic dish and pour over with the well mixed marinade.
  • Refrigerate for AT LEAST 4 hours or better still, overnight!
  • Place the marinated pork spare ribs on a rack in a large roasting pan and cook in oven pre-heated to 180°C for about 40 minutes until browned and tender, or grill on the BBQ.
  • During the cooking time baste the ribs frequently with the pan juices/marinade.

BBQ PORK SPARERIBS



BBQ Pork Spareribs image

This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. You will need a barbecue with a hood for best results, or you can do the boring thing and cook in an oven. It has a really nice sauce that goes well over plain rice.

Provided by Peter J

Categories     Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

750 g pork spareribs
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon sugar
1 tablespoon hoisin sauce
2 teaspoons gingerroot, shredded
2 teaspoons garlic, crushed
2 small onions, finely diced
3 tablespoons dry sherry
1/4 teaspoon ground black pepper
3 tablespoons chicken stock
1 tablespoon cornflour

Steps:

  • Blanch ribs in boiling water for two minutes.
  • Mix soy sauce, water, sugar, hoisin sauce, ginger, garlic and diced onion in a small bowl.
  • Place ribs into a lightly oiled baking tray to avoid a mess on your BBQ and pour over the sauce mixture. The tray is also necessary so the sauce can be reserved.
  • Cook for 20 minutes over a low heat with the hood of the BBQ closed.
  • Add the sherry and season with pepper, stir to mix and turn over the ribs.
  • Continue cooking over low temperature with hood down for another 40 minutes, stirring and turning ribs several times.
  • Turn the grill section of the BBQ to high and transfer the ribs to the grill. Cook around 5 minutes a side until they are crisp and well browned.
  • Blend chicken stock and cornflour together.
  • While ribs are grilling add chicken stock and cornflour to sauce mixture, increase temperature and stir until sauce has thickened.
  • Serve over boiled rice with sauce poured over top of ribs.

Nutrition Facts : Calories 577.4, Fat 44.3, SaturatedFat 14.2, Cholesterol 150.5, Sodium 989.5, Carbohydrate 9.7, Fiber 1, Sugar 4.2, Protein 31.5

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