Hot Sticky Finger Plum Pork Spareribs Recipes

PORK SPARERIBS

Steps:

• Prepare a smoker for cooking between 250 and 275 degrees F. Trim the excess fat from the spareribs and cut out any sharp or cracked bones. Remove or score any silver skin.
• Liberally rub the ribs with Sawdust Rub, shaking off the excess. Place the ribs in the smoker and cook, spritzing with apple juice every 30 minutes, until the fat starts to render from the surface of the ribs, about 3 hours.
• Spritz a piece of heavy-duty foil with some apple juice and drizzle with about 3 tablespoons Original BBQ Sauce. Arrange the ribs on the foil, meaty-side down, and fold the foil on the ribs so that steam can escape but the juices are trapped inside. (If you multiply this recipe to do multiple racks, make sure each rack gets its own foil packet.) Put back in the smoker meaty-side down. Smoke until the meat pulls back from the bones by about 3/8 inch, another 1 to 1 1/2 hours. Let rest for 30 minutes, then slice into ribs.
• Mix together the salt, pepper, brown sugar, paprika, chili powder, granulated garlic, granulated onion and cayenne in a bowl and break up any clumps by hand.
• Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning.

STICKY HOISIN SPARERIBS

Steps:

• Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.
• Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.
• Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.

RIBS WITH PLUM SAUCE

Steps:

• Cut ribs into serving-size pieces; place with bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour or until ribs are tender; drain. , In a small bowl, combine the remaining ingredients; brush some of the sauce over ribs. Bake at 350° or grill over medium heat, uncovered, 30 minutes longer, turning and basting occasionally.

TEXAS PETE® HOT STICKY FINGER PLUM PORK SPARERIBS

Steps:

• Combine Texas Pete Hot Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade.
• Place meat in large, sealable container or bag. Add marinade and allow to coat.
• Refrigerate 24 hours.
• Drain meat before cooking; reserve marinade.
• Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.

IGA BABI BALI (BALINESE STICKY GLAZED PORK RIBS)

Steps:

• Heat the oven to 350 degrees. Prepare the marinade: In a food processor, blend all the ingredients except the pork with 1/2 cup water until smooth.
• Line a roasting pan with four long layers of foil in the shape of a cross (two overlapping horizontal strips and two overlapping vertical strips), with enough excess foil spilling over the sides to wrap the ribs. Lay the ribs onto the foil in a single layer and pour over 1/2 the marinade, massaging it into each rack. Wrap the ribs with the foil and roast in the oven on the top or middle shelf for 2 hours.
• While the ribs roast, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer the sauce until it has thickened to the consistency of gravy and is deeply flavorful, 5 to 10 minutes. Remove from the heat and set aside.
• To check if the ribs are done, test an end rib: When you tug the end bone, the meat should start slipping off the bone. If they are not yet tender, return them to the oven and continue cooking until tender, testing every 10 minutes.
• Once the ribs have finished roasting, remove the roasting pan from the oven and turn on the broiler. Open the foil and brush some of the reduced marinade onto the ribs, reserving the rest as a dipping sauce. Broil the ribs for 5 to 7 minutes, uncovered, until they darken and the marinade caramelizes. Serve immediately, with the remaining marinade in a dipping bowl.

SLOW COOKED STICKY PORK SPARERIBS

Steps:

• Preheat oven (gas) to 180°C.
• In a large saucepan, bring pork belly spare ribs to the boil, turn down and simmer for around 20 minutes.
• While simmering ribs, combine all sauces together in a large mixing bowl.
• Remove ribs from saucepan and place on chopping board, cut into 3 pieces, and toss with the sauce mixture.
• Arrange ribs on baking tray and place into preheated oven, turning regularly and basting with sauce mixture.
• Bake approx 45 minutes.
• Eat them on their own as a snack, or accompany with a tossed green salad.

WONDERFULLY TENDER PORK SPARERIBS

Steps:

• Bring water, stock and five spice to the boil, add ribs and turn heat down to low and cook for about 90 Min's until pork can be pulled from the bone.
• Drain pork, heat oil in a fry pan and fry pork on all sides to brown, serve immediately.
• Sauce.
• Combine all the ingredients in a pan and bring to the boil, serve ribs with sauce on the side.
• I served my ribs with this sauce and sweet chili sauce so serve with whatever you enjoy.

STICKY BELLY PORK

Steps:

• Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.
• About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.