Fall Off The Bone Sweet Sour Ribs Recipes

FALL OFF THE BONE SWEET & SOUR RIBS

Steps:

• Put ribs in roasting pan.
• Mix remaining ingredients together.
• Pour over ribs.
• Bake at 325°F for 3 hours.
• Baste or "rotate" the ribs during cooking to make sure all of them get a nice coating of the sauce.

EASY FALL OFF THE BONE OVEN-BAKED RIBS

Steps:

• Heat oven to 275° Fahrenheit (135C).
• If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
• Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
• Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
• While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
• Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
• Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
• Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
• Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
• To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

MOM'S 'SWEET 'N' SOURS' PORK RIBS

Steps:

• In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
• Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
• Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

SWEET-AND-SPICY FALL-OFF-THE-BONE RIBS

Steps:

• Heat oven to 275°F. Place ribs meat side down on cutting board. Locate thin membrane covering rack. This membrane can be tough when cooked. To remove, use knife to gently slide under membrane then using fingers, pull membrane away from bones. If slippery or difficult to remove, use kitchen towel to take hold of membrane and pull.
• Season both sides of ribs with salt and pepper; place in large roasting pan. (It may be necessary to cut ribs in half in order for them to fit into pan). Cover with 2 sheets of foil.
• Roast 3 hours 30 minutes to 4 hours or until pork falls easily from bones.
• To make barbecue sauce, in 2-quart saucepan, heat oil over medium heat. Add onion; cook and stir until translucent. Stir in cumin. Add ketchup, brown sugar, Sriracha sauce and vinegar; stir to combine. Season sauce with salt. Cook 2 minutes. Set aside.
• Remove ribs from oven; uncover. Generously brush both sides of ribs with barbecue sauce.
• Move oven rack to top rack position in oven; set oven control to broil. Broil ribs 3 to 4 minutes or just until sauce begins to caramelize.

SWEET & SOUR OVEN RIBS

Steps:

• Preheat oven to 325 deg.
• Cut ribs into pieces.
• Bake ribs for 45 minutes.
• Mix remaining ingredients in a bowl.
• Drain all fat from ribs.
• Pour sauce over ribs, cover and bake for an hour.
• Uncover and bake an additional 45 minutes, baste 3 or 4 times.

FALL OFF THE BONE RIBS

Steps:

• Preheat oven to 300.
• Lay your ribs on a large sheet of heavy duty aluminum foil.
• Mix together your dry rub ingredients and rub onto both sides of your ribs and wrap up tightly and place on large baking sheet.
• Bake in oven for 3 hours.
• Remove from oven and unwrap.
• Mix together your bbq sauce and honey and brush on ribs.
• Place back in oven on lowest rack and broil for about 3-5 minutes, remove from oven and brush with more bbq sauce.
• Sprinkle with parsley if desired.

VH® SWEET & SOUR RIBS

Steps:

• Bring large pot of water to a boil. Add ribs. Return water to a boil. Immediately reduce heat; simmer, with cover slightly ajar, for 45 to 50 minutes or until ribs are very tender.
• Pour VH® Sweet & Sour Cooking Sauce into skillet set over medium-high heat. Bring to a boil. Add ribs; reduce heat and cook, uncovered, for about 5 minutes or until ribs are well coated with sauce.
• Tip: Serve with a side of greens and charred corn.

RIB RUB FOR FALL-OFF-THE-BONE RIBS

Steps:

• Combine white sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a container with a lid; shake until rub is evenly combined.
• Generously rub both sides of each rib rack with rub.
• Preheat grill for medium heat and lightly oil the grate.
• Place 1 rack of ribs, meaty-side down, in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack, meaty-side up. Repeat process with remaining rib racks.
• Angle the rib racks on the top grill shelf so the meaty sides are facing out and they are stacked one in front of the other at an angle. Turn off heat directly below the ribs and turn other burner on low; close the grill lid and cook for 30 minutes.
• Flip ribs so the closest side to the flame is the furthest side and the meaty side is still facing forward and the rack that was in the front is now in the back. Continue to cook, flipping every 30 minutes, until outsides are crispy and meat is tender, about 5 hours. Slice into small chunks.

FALL OFF THE BONE BBQ RIBS RECIPE

Steps:

• Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).
• Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
• Mix 3 1/4 cups pineapple juice and the brown sugar together and pour over the ribs.
• Cook on HIGH heat in the slow cooker for 7-8 hours or LOW for 10-12 hours.
• After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them).
• Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and 1/4 cup of pineapple juice you saved from earlier.
• Place the ribs gently on the grill and and brush with BBQ sauce.
• Turn the ribs twice, slathering with more sauce each time (you can't have enough sauce).
• They will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done).
• Serve immediately and enjoy.