HONEY ROASTED RIBS RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Divide ribs between two 1-gallon zipper-lock bags. Whisk honey, soy sauce, vinegar, mustard, scallion whites, garlic, 1 teaspoon salt, 1 teaspoon pepper, and cayenne together in bowl. Divide marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours, turning bags occasionally. Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Add enough warm tap water to cover entire bottom of sheet (about 2 cups). Transfer ribs, meaty side up, to prepared wire rack; reserve marinade in refrigerator. Tent ribs loosely with foil and bake for 1¼ hours. Uncover ribs and continue cooking until just tender, about 1 hour longer. Bring reserved marinade to boil in Dutch oven over medium-high heat and cook until thickened to glaze consistency, about 5 minutes. Brush ribs with 1/3 cup glaze, return to oven, and continue to cook until glaze begins to bubble and ribs are brown, 15 to 30 minutes. Transfer ribs to cutting board (leave hot water and sheet in oven to cool), tent loosely with foil, and let rest for 10 minutes. Cut ribs between bones, add to Dutch oven, and toss to coat with remaining glaze. Transfer to platter and sprinkle with scallion greens and ½ teaspoon salt. Serve.
ROASTED HONEY-GLAZED SPARERIBS
Mmmm! From Gourmet magazine. Be sure to line your roasting pan with foil to help in the clean up. These need to marinate for 24 hours, so plan ahead.
Provided by lazyme
Categories < 4 Hours
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make marinade:.
- With flat side of a large knife smash garlic.
- In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
- Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
- Cool marinade to room temperature.
- Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
- Divide marinade between bags and seal bags, pressing out excess air.
- Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
- Preheat oven to 350°F.
- Open bags and, holding ribs in bags, pour marinade into a saucepan.
- Discard garlic.
- Simmer marinade until reduced to about 1 cup.
- Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
- Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
- With tongs turn ribs over so they will brown evenly.
- Roast ribs 30 minutes more and with tongs turn them over.
- Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
- Roast ribs 30 minutes and with tongs turn them over.
- Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
- Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
- Transfer ribs to a cutting board and cut apart between bones.
- Serve ribs with reserved sauce.
Nutrition Facts : Calories 286.7, Sodium 1413.5, Carbohydrate 75.9, Fiber 0.2, Sugar 73.8, Protein 0.3
SUNNY'S HONEY BBQ OVEN SHORT RIBS
Provided by Sunny Anderson
Time 5h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 300 degrees F.
- In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.
- Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don't be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the temperature to 425 degrees F.
- Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.
HONEY BBQ RIBS
The winter season is perfect for BBQ flavours - even cooked indoors. Ribs are a cheap and simple to cook cut of meat that the whole family will enjoy tucking into, particularly in chilly weather.
Provided by matrecipes
Time 3h45m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Ribs
- Steam the ribs in an oven tray covered in cling film for 2-3 hrs on about 140C.
- Then remove the cling film and pour over the sauce and bake in a moderate oven for 20-30 minutes.
- Sauce
- Bake the tomatoes in a hot oven (220C) for 10-15 minutes, untill they start to brown.
- Add all ingredients to a sauce pan and simmer for 5 minutes, then place into a blender and blend on high before straining through a sieve. Add water to make a thick sauce.
- Season to taste with salt pepper and more English mustard as required.
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 BAKED RIBS
Here's a delicious recipe that's easy to make. All the preparation is done the day before, so it's perfect for those busy days.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Combine the first five ingredients in a bowl. Pour half into a large resealable plastic bag or shallow glass container; add ribs. Cover and refrigerate overnight, turning once. Refrigerate remaining marinade. , Remove ribs to a greased roasting pan; discard marinade. Cover and bake at 425° for 10 minutes. Reduce heat to 325°. Cover and bake 30 minutes longer; drain. Pour reserved marinade over ribs. Bake, uncovered, for 50-70 minutes or until meat is tender, basting frequently.
Nutrition Facts :
ROASTED HONEY-GLAZED SPARERIBS
Steps:
- Make marinade:
- With flat side of a large knife smash garlic. In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well. Cool marinade to room temperature.
- Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags. Divide marinade between bags and seal bags, pressing out excess air. Marinate ribs in bags in a large roasting pan, chilled, turning them once, 1 day.
- Preheat oven to 350°F.
- Open bags and, holding ribs in bags, pour marinade into a saucepan. Discard garlic. Simmer marinade until reduced to about 1‚ cups. Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
- Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes. With tongs turn ribs over so they will brown evenly. Roast ribs 30 minutes more and with tongs turn them over.
- Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan. Roast ribs 30 minutes and with tongs turn them over. Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender. Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
- Transfer ribs to a cutting board and cut apart between bones. Serve ribs with reserved sauce.
OVEN-BAKED HONEY-BARBECUE SPARERIBS
These ribs are lip-smacking delicious! --- you may adjust the cayenne to suit heat level or it may be completely omitted, my family loves extreme heat so I always add it in --- my recipe#186700 goes great with these ribs! :)
Provided by Kittencalrecipezazz
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350°F.
- Line a shallow roasting pan with foil (this will allow for easier clean-up).
- Sprinkle the ribs on both sides with a little black pepper if desired.
- Place the ribs bone-side down on the roasting pan; cover with foil and bake for 1 hour; drain fat.
- In a bowl combine oil, honey, soy sauce, lemon juice, Worcestershire sauce, paprika, salt, dried oregano, a small pinch cayenne, garlic powder and minced yellow onion.
- After 1 hour of cooking time brush some of the glaze onto both sides of the ribs.
- Continue to cook UNCOVERED for 30 minutes longer or until the meat is tender, brushing frequently with remaining glaze.
Nutrition Facts : Calories 1217.7, Fat 98.6, SaturatedFat 32.8, Cholesterol 265.4, Sodium 665.2, Carbohydrate 22.1, Fiber 0.8, Sugar 18.9, Protein 59.3
HONEY BARBECUED RIBS
"My family celebrates four birthdays in July, and these tender ribs are a must at our joint get-together," writes Joyce Duff of Mansfield, Ohio. Honey adds wonderful flavor to the homemade sauce.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place ribs in a large kettle or Dutch oven; sprinkle with garlic salt and pepper. Add enough water to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour or until juices run clear and ribs are tender; drain. , Meanwhile, combine the remaining ingredients. Grill ribs, uncovered, over medium heat for 10-12 minutes, basting with sauce and turning occasionally.
Nutrition Facts : Calories 666 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 1324mg sodium, Carbohydrate 80g carbohydrate (67g sugars, Fiber 1g fiber), Protein 40g protein.
HONEY MUSTARD RIBS RECIPE BY TASTY
Here's what you need: baby back ribs, French's honey mustard, butter, honey, French's honey mustard, cayenne, McCormick ® Paprika, garlic powder, salt
Provided by Griffin Bohen-Meissner
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
- Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
- Brush French's Honey Mustard on both sides, covering all areas. Fold foil over ribs to form an enclosed packet. Use a knife to poke a few venting slits in each foil pack.
- Place foil-wrapped rack on grill, close lid, and cook for 1-2 hours, until ribs are tender but not falling apart.
- Glaze: Melt butter in a small saucepan over low heat. Add in the rest of the ingredients and whisk well. Let glaze simmer for 2-3 minutes. Remove from heat.
- Unwrap the foil and spread the glaze all over the ribs.
- Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10-15 minutes.
- Remove from grill, then let cool for 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 586 calories, Carbohydrate 28 grams, Fat 43 grams, Fiber 0 grams, Protein 19 grams, Sugar 25 grams
OVEN ROASTED RIBS
Great sweet and tangy BBQ sauce. This recipe can be used for all types of ribs.
Provided by Christina Tabaretti
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan over medium-high heat. Cook and stir onions and garlic in hot oil until fragrant and softened, 4 to 6 minutes.
- Stir chili sauce, beer, honey, Worcestershire sauce, and dry mustard into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens and flavors develop, 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake ribs in a baking dish in the preheated oven for 1 hour. Spread sauce over ribs and return to oven; bake until sauce bubbles and ribs are tender, 1 hour.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 35.5 g, Cholesterol 178.7 mg, Fat 32.2 g, Fiber 1.1 g, Protein 47.9 g, SaturatedFat 11.1 g, Sodium 871.5 mg, Sugar 24.7 g
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