HONEY GARLIC RIBS
Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.
Provided by Laurie Thompson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
- Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
- Bake for 1 hour, turning every 20 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g
HONEY-HABAñERO COUNTRY RIBS
Another fine recipe I found in that Family Circle magazine (dang, that was a good issue!). I made this for company and it's easy to do ahead...just make the sauce and bake the ribs up to two days ahead and then refrigerate until you're ready to grill them. Use caution with the Habañero chile, it's pretty hot. I wear plastic gloves, the kind doctors use, and am careful not to touch my face. For the 'spicy brown mustard', I used Koop's Dijon because it's what I had on hand. Use whatever you want. The store I shop at is always having fantastic sales on large packages of country ribs so this was not only tasty to serve to my guests, it was economical as well!
Provided by Hey Jude
Categories Pork
Time 2h2m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a small skillet over medium heat. Add garlic, onion and habañero chile. Cook, stirring, for 5 to 7 minutes, until softened. Pour into a blender; add tomato sauce and vinegar; blend until smooth.
- Pour mixture back into skillet and stir in honey, Worcestershire sauce and mustard. Cook over medium-low heat for 10 minutes, stirring occasionally. Set aside til ready to use.
- Heat oven to 450°. Sprinkle flour inside a large foil cooking bag. Season ribs with salt and pepper and place in the bag. Fold open edge of bag, following package directions.
- Place bag on baking sheet and bake at 450° for 75 minutes. Carefully cut open bag and fold back, allowing steam to escape. Drain off accumulated cooking juices and discard bag. Place ribs in a large baking dish and add 3/4°C of the sauce. Stir to coat ribs with sauce. Let stand while grill is heating.
- ***I didn't actually do steps #3 & 4 the way the original recipe called for -- I lined a 9x13 pan with heavy-duty foil, placed the ribs in the pan, then covered the pan with more foil, sealing well. After baking them I drained off the juices and returned the ribs to the same pan and coated them with the sauce.
- Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Grill the ribs for 4-5 minutes per side, generously basting with the sauce, until nicely browned. Serve with additional sauce on the side.
Nutrition Facts : Calories 161.5, Fat 4.8, SaturatedFat 0.6, Sodium 480, Carbohydrate 31, Fiber 1.1, Sugar 26.4, Protein 1.2
SIMPLE COUNTRY RIBS
Make and share this Simple Country Ribs recipe from Food.com.
Provided by Annacia
Categories Pork
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover.
- Bring to a low boil, and cook approximately 40 minutes.
- Preheat grill for high heat.
- Lightly oil grate.
- Remove spareribs from the stock pot, and place on the prepared grill.
- Use the barbeque sauce in the saucepan to baste ribs while cooking.
- Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.
Nutrition Facts : Calories 2440.6, Fat 134.6, SaturatedFat 42.8, Cholesterol 454.4, Sodium 6389.5, Carbohydrate 209.4, Fiber 4.5, Sugar 148.9, Protein 88.5
HABANERO HONEY
Warning, when handling habaneros, wear rubber gloves and glasses or goggles. When cooking, always cover or use the stove vent fan. The honey acts as a preservative, allowing you to use the peppers to cook with through the winter and the peppers prevent the honey from crystallizing. The honey makes for a unique spread on toast or muffins. The honey can also be used as part of a glaze for turkey, ham, or pork roast. Michael D. King. ICQ 12724999.
Provided by Michael D. King
Categories Very Low Carbs
Time 1h
Yield 1 cup
Number Of Ingredients 2
Steps:
- Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
- Stuff as many pepper halves as you can into the jar, taking care not to trap air.
- Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done.
- Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle).
- Allow to sit for 2 or 3 days.
- Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.
Nutrition Facts :
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