STICKY RIBS
Steps:
- Preheat the oven to 300 degrees F.
- Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
- Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
- Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
- Heat a grill or grill pan for cooking at medium-high heat.
- Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.
SWEET AND STICKY PORK RIBS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
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.
DEEP-FRIED STICKY RIBS RECIPE BY TASTY
Here's what you need: honey, soy sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, baby back ribs, oil, soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, toasted sesame seed, green onion
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 19
Steps:
- In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
- Marinate for at least 1 hour in the refrigerator.
- Preheat oven to 275˚F (190˚C).
- Bake ribs on a baking sheet for 30 minutes.
- Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
- Heat oil for frying to 350˚F (180˚C).
- Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
- Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
- Enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, Sugar 55 grams
DRAGON'S BREATH STICKY RIBS
The name comes for the use of 2 full heads of the delicious and sweet roasted garlic. A delicious recipe that is sure to get rave reviews from your family or guests. Make sure that that you have plenty of napkins on hand. Dig in and enjoy! Please note: If you want sauce for dipping you might want to make additional.
Provided by PaulaG
Categories < 4 Hours
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place the ribs, carrot, celery, onion and thyme in a large pot, cover with water. Bring to a boil and boil for 30 to 45 minutes; drain.
- While the ribs are precooking, place the soy sauce, mustard, brown sugar, honey, hoisin sauce, tomato paste, ginger and red pepper flakes in a small saucepan. Squeeze the roasted garlic pulp into a small dish, mash and add to the pan stirring to combine. Bring to a low boil and cook until ingredients are well blended and warm, 2 to 3 minutes.
- Remove the ribs from the water, pat dry. Discard the boiling water and vegetables. Place ribs on a roasting pan that has been lined with foil and baste generously with the sauce. For easy release, spray the foil with non-stick cooking spray or use easy release foil.
- Preheat oven to 350 degrees, place the ribs in the oven and cook until fork tender; about an hour, basting every 15 minutes with the sauce.
Nutrition Facts : Calories 984.2, Fat 64.2, SaturatedFat 22.2, Cholesterol 234.9, Sodium 1031, Carbohydrate 39.3, Fiber 1.7, Sugar 29.9, Protein 61
STICKY RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare a charcoal grill using the snake method: Stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat; see Cook's Note.) Fill a metal loaf pan with about 1 cup water and place it next to the coals for additional moisture.
- Season the ribs liberally with salt and pepper.
- Combine the beer, sugar, soy sauce, ketchup, mustard, vinegar, ginger, crushed red pepper flakes, garlic, a small pinch of salt and about 1/2 teaspoon pepper in a medium saucepan and whisk until smooth. Bring to a simmer over direct heat and cook until reduced by a third, about 30 minutes.
- Place the ribs bone-side down on the grill over indirect heat. Close the grill and cook, brushing the ribs with the glaze every 30 minutes to an hour, until an instant-read thermometer registers 200 degrees F, 3 to 3.5 hours. (Make sure to keep the temperature of the grill between 275 to 350 degrees F.)
- Take the ribs off the grill, wrap in aluminum foil and let rest 10 to 15 minutes. Bring the remaining glaze back to a simmer over direct heat for several minutes. Garnish the ribs with the cilantro and serve with the remaining glaze on the side.
- (Alternatively, you can bake the ribs on a rimmed baking sheet in a 300 degrees F oven for 3 to 3.5 hours.)
STICKY RIBS
Make and share this Sticky Ribs recipe from Food.com.
Provided by franrobson
Categories Pork
Time 1h10m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Cut spareribs into single ribs and place in large pot.
- Cover with cold water and bring just to boil.
- Skim off foam.
- Reduce heat, cover and simmer for 40 minutes or until fork tender.
- Drain well.
- In large resealable freezer bag or bowl combine ketchup, soy sauce,honey, vinegar, sesame oil, hot pepper sauce and garlic.
- Add ribs.
- Seal and marinate in fridge for about 4 hours.
- Reservin sauce, place ribs on rack on foil lined baking sheet.
- Broil for 5 minutes then brush with 1/2 the sauce.
- Turn and brush with remaining sauce.
- Broil for 5 minutes or until starting to brown.
Nutrition Facts : Calories 145.3, Fat 10.4, SaturatedFat 3.8, Cholesterol 41.1, Sodium 167.3, Carbohydrate 2.2, Sugar 2, Protein 10.1
YUMMY STICKY BEEF RIBS
These are tasty and a little sticky, but sticky is good when it comes to ribs.
Provided by Dmikmik
Categories Everyday Cooking
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium heat until shimmering. Cook and stir celery, carrot, and onion in the hot oil until lightly browned, about 10 minutes. Add jalapeno peppers and cook until fragrant, about 2 minutes. Stir chicken stock, ketchup, vinegar, molasses, brown sugar, and mustard into the vegetable mixture; cook until reduced to about 3 cups, about 30 minutes.
- Pour the sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season the sauce with salt.
- Preheat grill for medium heat and lightly oil the grate.
- Grill the ribs over moderate heat, turning regularly, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs with remaining sauce on the side.
Nutrition Facts : Calories 1005.4 calories, Carbohydrate 32.6 g, Cholesterol 167.2 mg, Fat 80.4 g, Fiber 1 g, Protein 37.3 g, SaturatedFat 32.3 g, Sodium 936.6 mg, Sugar 27.4 g
SLOW COOKER SWEET AND SOUR STICKY RIBS
The sauce for these ribs is absolutely addictive! It has just the right balance of sweet and sour. From "The Best Slow and Easy Recipes".
Provided by Irmgard
Categories Pork
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the onion, pepper, garlic, and ginger in a food processor and pulse until finely chopped, about 8 pulses.
- Heat the oil in a medium frying pan over medium-high heat.
- Add the vegetable mixture and tomato paste and cook, stirring occasionally, until it is softened and slightly brown, about 7 minutes.
- Stir in the jam, frozen juice, soy sauce, sugar, 1/4 cup vinegar and red pepper flakes.
- Bring to a simmer and cook until thickened, about 5 minutes.
- Pat the ribs dry with paper towels and season with salt and pepper.
- Stand upright in the slow cooker insert, winding them around in a spiral, meaty side toward the wall of the cooker.
- Pour the sauce over the ribs.
- Cook on low for 4 to 5 hours until tender.
- Transfer the ribs to a cutting board, tent with foil and let rest for 20 minutes.
- Let the cooking liquid settle 5 minutes and pour off the fat.
- Strain through a fine-mesh sieve into a medium pot.
- Bring the sauce to a simmer and cook down until it measures about 2 cups, about 15 minutes.
- Stir the remaining tablespoon of vinegar into the sauce and correct the seasoning.
- Slice the ribs between the bones and toss with the sauce.
- Serve on a platter garnished with cilantro.
EASY GRILLED STICKY RIBS
I'm showing you my favorite way to grill ribs, which of course, is not the same as barbecued ribs. Those are cooked low and slow in a smoker and served as-is, with BBQ sauce on the side. Whereas, these are cooked first, then sliced, and then each rib is glazed with our beautiful sticky sauce on the grill.
Provided by Chef John
Categories BBQ & Grilled Pork Ribs
Time 5h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
- Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
- Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
- Preheat a charcoal grill until coals are very ashy and hot.
- Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
- Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
- Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
- Remove to a plate and brush over one more application of glaze. Serve.
Nutrition Facts : Calories 889.6 calories, Carbohydrate 24.5 g, Cholesterol 255.2 mg, Fat 59.1 g, Fiber 0.6 g, Protein 66 g, SaturatedFat 21 g, Sodium 2892 mg
More about "dragons breath sticky ribs recipes"
DRAGON'S BREATH & LIQUID NITROGEN PUFFS - WHERE TO …
From gluttodigest.com
CRAZY STICKY RIBS | SPARE RIBS RECIPES - GORDON RAMSAY
From gordonramsay.com
MO'S STICKY RIBS RECIPE - DELISH
From delish.com
STICKY BBQ RIBS - SIMPLY DELICIOUS
From simply-delicious-food.com
DRAGON'S BREATH SNACK MIX RECIPE | LAND O’LAKES
From landolakes.com
4-INGREDIENT STICKY PORK RIBS - MARION'S KITCHEN
From marionskitchen.com
BEST COOKING CARROT RECIPES: DRAGON'S BREATH STICKY RIBS
From worldbestcarrotrecipes.blogspot.com
STICKY CHINESE BARBECUE RIBS - ROCKY MOUNTAIN COOKING
From rockymountaincooking.com
14 DRAGON BREATH RECIPES - FOOD NEWS
From foodnewsnews.com
4 INGREDIENT STICKY RIBS - MARION'S KITCHEN - YOUTUBE
From youtube.com
THE BEST STICKY RIBS RECIPE - MORE THAN TOAST
RECIPE DETAIL PAGE | LCBO
From lcbo.com
FRIED STICKY RIBS - OVER THE FIRE COOKING
From overthefirecooking.com
DRAGON'S BREATH - MINECRAFT WIKI
From minecraft.fandom.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
STICKY BARBECUE RIBS RECIPE - DRAGONS AND FAIRY DUST
From dragonsandfairydust.co.uk
DRAGON'S BREATH STICKY RIBS RECIPE | YUMMLY | RECIPE | PORK RIBS, …
From pinterest.com
3-INGREDIENT BAKED COUNTRY-STYLE STICKY RIBS - CHEF ALLI
From chefalli.com
STICKY OVEN BARBECUE RIBS - CAFE DELITES
From cafedelites.com
BEST STICKY BARBECUE RIBS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
DRAGON'S BREATH STICKY RIBS RECIPE - FOOD.COM
From pinterest.co.uk
DRAGON'S BREATH - BARBECUEBIBLE.COM
From barbecuebible.com
DRAGON'S BREATH STICKY RIBS RECIPE - FOOD.COM
From pinterest.nz
RAINEY DAY MEALS: DRAGON'S BREATH ROASTED RIBS
From raineydayrecipes.blogspot.com
DRAGON'S BREATH STICKY RIBS - GLUTEN FREE RECIPES
From fooddiez.com
LUNDS & BYERLYS BUTCHERS-KITCHEN-DRAGON-BREATH-PORK-BACK-RIBS
From lundsandbyerlys.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
STICKY RIBS - CALIGOLDBLENDS
From caligoldblends.com
ASIAN STYLE STICKY RIBS RECIPE | TRAEGER GRILLS
From traeger.com
STICKY RIBS | LIEFMANS
From liefmans.com
KILLER STICKY RIBS, RUB AND SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
STICKY BBQ RIBS - DREW & COLE
From drewandcole.com
BEST EVER STICKY DRY-RUBBED RIBS | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
DRAGON'S BREATH SHOT - TIPSY BARTENDER
From tipsybartender.com
DRAGON'S BREATH STICKY RIBS RECIPE - FOOD.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love