Grilled Sweet And Sassy Ribs Recipes

GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE

Steps:

• Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
• Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
• Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

SWEET & SASSY BABY BACK RIBS

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Set aside 3 cups for basting and serving., Brush remaining sauce over ribs. Place bone side down on a rack in a large shallow roasting pan. Cover tightly with foil and bake at 325° for 1-1/2 to 2 hours or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill ribs, covered, over medium heat for 15-25 minutes or until browned, turning and brushing occasionally with some of the reserved sauce. Cut into serving-size pieces; serve with sauce.

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.

GRILLED COUNTRY STYLE RIBS

Steps:

• Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
• Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
• Preheat grill for medium-low heat and lightly oil the grate.
• Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.

SOUTHERN GRILLED BARBECUED RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
• In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
• Preheat grill for medium heat.
• Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

GLAZED HOT-AND-SWEET GRILLED RIBS

Steps:

• Heat gas or charcoal grill. Cut ribs into serving-sized sections. Arrange ribs in layers in ungreased 12x8-inch (2-quart) microwave-safe dish. Cover with microwave-safe plastic wrap. Microwave on High for 15 minutes or until ribs are no longer pink, rearranging and turning ribs once during cooking.
• Meanwhile, in small saucepan, combine all glaze ingredients. Cook and stir over medium heat until jelly is melted. Remove from heat.
• When grill is heated, remove ribs from microwave; immediately place on gas grill over medium heat or on charcoal grill 6 to 8 inches from medium coals. Cover grill; cook 10 to 20 minutes or until ribs are browned, turning frequently and brushing with glaze during last 10 minutes of cooking time.
• Bring any remaining glaze to a boil. Serve glaze with ribs.

SWEET SOY-GRILLED SHORT RIBS

Steps:

• 1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 1 to 2 hours.
• 2. Set up the grill for direct grilling and preheat to high; use the Mississippi test* to check the heat.
• 3. When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and grill until sizzling and darkly browned on the outside and cooked to taste, 3 to 4 minutes per side for medium.
• 4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.
• *When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away.
• Variation
• How to cook full-size Sweet Soy-Grilled Short Ribs:
• You'll need about 3 to 4 pounds of bone-in individual short ribs. Make the marinade following the directions in Step 1, then marinate the short ribs for 3 to 4 hours. Set up the grill for indirect grilling and preheat to medium (325° to 350°F). When ready to cook, brown the ribs on both sides directly over the fire before moving them to the center of the grate, over the drip pan and away from the heat, and covering the grill. The ribs will be tender and cooked through after 1 1/2 to 2 hours. If the ribs start to brown too much halfway through cooking, wrap them in aluminum foil.

SWEET 'N SASSY CHINESE RIBS

Steps:

• Marinade:.
• Whisk together all marinade ingredients.
• Place ribs in a shallow roasting pan in a single layer.
• Pour the marinade over the ribs.
• Turn ribs to coat evenly.
• Cover with plastic wrap and refrigerate for 4 to 6 hours, turning ribs occasionally.
• Preheat gas grill.
• Remove from refrigerator and allow ribs to stand at room temperature for 45 to 60 minutes.
• Drain the marinade into a small saucepan and bring to a boil.
• Boil for a full minute then set aside.
• Place ribs on preheated gas grill rib side down & grill over indirect medium heat.
• Grill until meat has pulled back from the ends of the bones approximately 2 hours.
• During the last 20 minutes of grilling time, baste generously with the reserved marinade.
• Remove ribs from grill and let rest 5 to 10 minutes before serving.