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Finger Licking Ribs

FINGER LICKING RIBS

the sauce for these ribs is so tasty, you'll be licking your fingers and the plate! this would make a great barbeque sauce for most everything. the recipe comes from the chatelaine cookbook.

Time: 105 minutes

Steps:

  • cut ribs into 8 to 10 portions and place in a heavy saucepan
  • cover with water and boil gently for 1 hour to 1 hour and 15 minutes , or until tender
  • to make sauce , stir remaining ingredients together
  • brush ribs with sauce and barbeque over hot coals
  • turn often , basting with sauce , until hot and glazed , about 8 to 10 minutes


Finger Licking Ribs image

Number Of Ingredients: 7

Ingredients:

  1. pork spareribs
  2. ketchup
  3. soy sauce
  4. liquid honey
  5. garlic
  6. worcestershire sauce
  7. cayenne pepper


FINGER LICKING RIBS

The sauce for these ribs is so tasty, you'll be licking your fingers and the plate! This would make a great barbeque sauce for most everything. The recipe comes from the Chatelaine Cookbook.

Recipe From food.com

Provided by CrystalB

Time 1h45m

Yield 8-10 serving(s)

Steps:

  • Cut ribs into 8 to 10 portions and place in a heavy saucepan.
  • Cover with water and boil gently (covered) for 1 hour to 1 hour and 15 minutes, or until tender.
  • To make sauce, stir remaining ingredients together.
  • Brush ribs with sauce and barbeque over hot coals.
  • Turn often, basting with sauce, until hot and glazed, about 8 to 10 minutes.


Finger Licking Ribs image

Number Of Ingredients: 7

Ingredients:

  • 6 lbs back pork spareribs
  • 1 cup ketchup
  • 1/3 cup soy sauce
  • 1/3 cup liquid honey
  • 4 cloves garlic, crushed
  • 2 tablespoons Worcestershire sauce
  • 1/4-1/2 teaspoon cayenne pepper


FINGER LICKING, STICKY, JUICY RIBS

These ribs combine the best of all ingredients in a dish that is guaranteed to leave your dinner guests licking their lips and their fingers. Make sure you serve with finger bowls or lots of wet naps!

Recipe From food.com

Provided by Bhappys kitchen

Time 50m

Yield 4-6 serving(s)

Steps:

  • Combine all ingredients for sauce in large saucepan.
  • Remove membrane from the back of the ribs.
  • Cut ribs into 2 rib segments.
  • Place ribs into sauce and bring to a gentle boil. Boil ribs for about 45-60 minutes, on a low heat.
  • Remove ribs from sauce and place in ziplock bag or container to be placed in fridge once meat has cooled.
  • Boil remaining sauce until it has reduced to at least half your original amount and is very thick and shiny.
  • Remove sauce from heat, cool and remove fat.
  • At this point, both ribs and sauce can be either refridgerated or frozen for use at later date.
  • On serving day, either grill or broil ribs, basting often with sauce until sauce is sticky and thick on ribs.


Finger Licking, Sticky, Juicy Ribs image

Number Of Ingredients: 10

Ingredients:

  • 3 lbs pork back ribs
  • 1 1/2 cups lager beer
  • 1 1/2 cups barbecue sauce
  • 1/3 cup soya sauce
  • 1/3 cup maple syrup
  • 1 lemon, juice and zest of
  • 1 lime, juice and zest of
  • 1 orange, juice and zest of
  • 1/3 cup grapefruit juice
  • 1/2 teaspoon chili pepper flakes


FINGER LICKIN' RIBS

Recipe from DVO. I watched the video once on the DVO site and thought it looked like a fantastic recipe. It still does but I haven't made it yet. It is easy and simple. If anyone makes it, please let me know so we can post opinions! thank you...

Recipe From justapinch.com

Provided by Susan Cutler

Time 4h25m

Steps:

  • 1. Boil ribs and salad dressing in a large bot of water on high until you reach a full rolling boil.
  • 2. Reduce heat and cook on low for about 2 hours until ribs are nice and tender. Remove from heat, drain, and marinade in barbeque sauce (reserving 1 cup) until ready to grill (will keep in fridge for up to 3-4 days).
  • 3. Grill in a vegetable grill basket with extra barbeque sauce until heated through and crispy. Enjoy!


Finger Lickin' Ribs image

Number Of Ingredients: 3

Ingredients:

  • 1 pkg (large) boneless pork loin country-style ribs
  • 1 c italian salad dressing
  • 1 bottle barbecue sauce (i prefer the darker ones like bulls eye)


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