STICKIEST EVER BBQ RIBS WITH CHIVE DIP
Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce
Provided by Sarah Cook
Categories Main course
Time 4h10m
Yield Serves 4 or 8 with other bbq food
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
- Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
- When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
- Mix the dip ingredients together and chill until ready to serve.
- Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.
Nutrition Facts : Calories 450 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 35 grams sugar, Protein 25 grams protein, Sodium 2 milligram of sodium
SWEET AND STICKY BBQ BEEF RIBS
Steps:
- Preheat the oven to 450 degrees F.
- Season the beef ribs with salt and pepper and place on a large baking sheet. Roast until the ribs start to brown, about 30 minutes.
- Meanwhile, mix together Nancy's Quick Fix BBQ Sauce, the broth, garlic, onions and beer in a large Dutch oven and bring to a boil. Lower the heat and simmer for about 30 minutes.
- Transfer the browned ribs to the Dutch oven meat-side down. Lower the oven temperature to 325 degrees F, cover the pot and transfer it to the oven. Braise the ribs until tender and cooked through, 2 to 2 1/2 hours.
- Prepare a grill for medium heat.
- Put the ribs on the grill (reserve the sauce in the pot) and grill, turning occasionally, until caramelized, 8 to 10 minutes. Top with the reserved sauce and serve.
- Put the salsa, sugar, cumin and paprika in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar is dissolved, 8 to 10 minutes.
REALLY STICKY RIBS
This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids
Provided by Lesley Waters
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 1h35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
- Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
- Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.
Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 1.21 milligram of sodium
SWEET & STICKY RIBS
Grilling doesn't get more low-maintenance than these foil-pack ribs: tender, spicy-sweet and awesomely sticky with minimal effort from the cook.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
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 water 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 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.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 450 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 13 g, Protein 26 g
SWEET, SPICY, AND STICKY BBQ SAUCE
I use this sauce on ribs and then slow-cook 'em on the smoker. A guaranteed hit for any gathering; this sauce is my absolute favorite! May use immediately or keep in an air-tight container in a refrigerator up to several weeks. Brush sauce on ribs as ribs are finishing.
Provided by Aimee Mitchell
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h5m
Yield 24
Number Of Ingredients 4
Steps:
- Combine cider vinegar, brown sugar, hot sauce, and molasses in a non-stick saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until the sauce is thick and shiny, about 1 hour.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 17.3 g, Protein 0.1 g, Sodium 253.3 mg, Sugar 15.7 g
SWEET HOMESTYLE STICKY RIBS
Applesauce and BBQ sauce put the sweet and sticky in these tender home-style ribs.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 8 servings, about 4 ribs each
Number Of Ingredients 5
Steps:
- Cut ribs into 2-rib sections. Mix remaining ingredients; set aside.
- Place ribs in large saucepan or Dutch oven. Add enough cold water to completely cover ribs; cover pan with lid. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. Drain.
- Preheat grill to medium heat. Grill ribs 10 min. or until cooked through (160°F), turning occasionally and brushing generously with the barbecue sauce mixture.
Nutrition Facts : Calories 470, Fat 33 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 130 mg, Sodium 490 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 11 g, Protein 27 g
WICKLEWOOD'S GLUTEN FREE SWEET STICKY BARBECUE RIBS
Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven 200c.
- In a bowl, mix all the ingredients, except the ribs, together.
- When completely mixed, add the ribs and coat well.
- Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
- Roast for approximately 1 hour, turning occasionally.
- When browned and sticky, remove from the oven and allow to rest for 10 minutes.
- Serve warm.
SWEET AND STICKY RIBS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 13h35m
Yield 15 to 20 ribs
Number Of Ingredients 6
Steps:
- Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
- Preheat the oven to 350 degrees F (180 degrees C).
- Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
- Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
- To serve, place the ribs onto a large serving plate.
MELT IN YOUR MOUTH RIBS RECIPE (GLUTEN-FREE)
Start these in the oven and finish them on the grill for a touch of smokiness if you want. If you have a grill where you can control the temperature effectively, you can do the whole recipe on the grill and keep your kitchen cool.
Categories Pork
Time 2h45m
Number Of Ingredients 11
Steps:
- Set a rack in the center of the oven and preheat to 300°F (325°F if you are stacking two racks on top of each other). Set out two sheets of aluminum foil longer than the racks of ribs, one on top of each other. Set another two sheets of foil to the side.
- Prep the Ribs: On the underside of the ribs, look for a whitish membrane called the silverskin. If your butcher hasn't removed it, you should because it is very tough. Cut a slit in the center of the ribs just through the membrane. Open the slit and work your fingers or a dull knife underneath, loosening it from the meat. Work from the center out to the edges until you can grasp the silverskin. Use a paper towel to give you more traction and pull it off the ribs. Repeat with the other half of the silverskin. Fine Cooking has a demonstration of another method of removal.
- Make the Dry Rub: In a small bowl, combine the brown sugar, paprika, chile powder, garlic and onion powders, salt, paprika, and cumin. Add the cayenne if using. Mix together with a fork until well blended.
- Set up Ribs: Rub the dry rub mixture on both sides of the racks of ribs. Lay the seasoned ribs, meaty side down, on the double layer of foil. if you have two racks to cook, you can stack them one on top of the other. Set the second two sheets of foil on top of the ribs. Pinch the edges of the bottom and top layers of foil together and roll toward the ribs, sealing them tightly.
- Cook Ribs: Place the rib packet on a baking sheet. Bake for 1-1/2 to 2 hours (2-1/2 to 3 hours for full-sized, St. Louis-style ribs) or until the meat shrinks, exposing more of the ends of the bones. When opening the packet to check on the ribs, be very careful not to get burned by the trapped steam. Remove ribs from the oven. Preheat the broiler or heat up your outdoor grill.
- Very carefully open the foil packet, being careful to avoid the steam and hot liquid. Remove ribs from the foil packet and cut into 2 or 3 ribs per section. Pour the cooking liquid from the foil packet into a saucepan and reduce by half and slightly thicken over medium-high heat, stirring often. Add the BBQ sauce to the pot and whisk together.
- Glaze Ribs-in the Oven: To glaze ribs in the broiler, place ribs back on the baking sheet, meat side down. Brush with the BBQ glaze and broil for 1 to 2 minutes or until glazed and bubbly. Remove from the oven, turn the rib pieces over, brush with the glaze and return to the broiler. Cook for another 1 to 2 minutes.
- Glaze Ribs-on the Grill: To finish the ribs on the grill, brush the hot grates lightly with a paper towel with oil on it. Brush the bony side of the ribs with the glaze and place on the grill, meaty side up. Brush the sauce on the ribs, close the lid and cook on medium-high until the glaze is cooked on, about 2 minutes. Flip the ribs over and finish cooking another minute or two.
- Serve ribs hot with extra glaze passed at the table.
Nutrition Facts : Calories 1371 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 359 milligrams cholesterol, Fat 101 grams fat, Fiber 2 grams fiber, Protein 77 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 1622 grams sodium, Sugar 35 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 45 grams unsaturated fat
SWEET & STICKY RIBS
If you like baby back ribs that leave your fingers sticky this is the recipe for you! They are sweet and so delicious! I just put some ingredients together and everyone who has them just loves them and wants the recipe. Hope you enjoy them! (FYI: They are done on the BBQ--not the oven and I did not know how many ribs to put so I just put 32oz...use what you want-it wouldn't let me just say a package of ribs..lol)!
Provided by Bovet
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil ribs in water on oven for 1.5 - 2 hours. Add coke to the water and some soy sauce. I really recommend you boil them. Boil them until they are almost falling off the bone.
- Mix together rest of the ingredients and set aside for basting the ribs on the BBQ.
- When ribs are done boiling put on BBQ on LOW heat. Baste the ribs on each side every 3 min with the sauce. You can flip the ribs over and over and they will not get "tough". They get sticky from the sauce. Do this for about 1/2 hour. Use all the barbecue sauce up.
- Eat and enjoy!
Nutrition Facts : Calories 1032.9, Fat 59.2, SaturatedFat 21.2, Cholesterol 210.3, Sodium 1230.6, Carbohydrate 68.2, Fiber 0.8, Sugar 57.2, Protein 55.7
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