Mexican Spicey Sticky Ribs Recipes

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STICKY SPICY RIBS



Sticky Spicy Ribs image

Categories     Garlic     Ginger     Onion     Pork     Bake     Marinate     Vinegar     Summer     Grill/Barbecue     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 21

For ribs
2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
2 tablespoons paprika (not hot)
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon black pepper
2 (2-lb) racks baby back ribs
For sauce
1 1/2 cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1 1/2 cups ketchup
1/2 cup cider vinegar
6 tablespoons soy sauce
1/2 cup water
1/4 cup packed dark brown sugar
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Steps:

  • Whisk together brown sugar, salt, and spices in a small bowl.
  • Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
  • Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
  • Bring ribs to room temperature, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
  • Make sauce while ribs bake:
  • Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
  • Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
  • Grill ribs:
  • Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
  • To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
  • To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

SWEET AND STICKY PORK RIBS



Sweet and Sticky Pork Ribs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds pork spareribs
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon packed dark brown sugar
1 tablespoon balsamic vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 cup balsamic vinegar
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup honey
2 tablespoons whole grain mustard
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot sauce
1/4 teaspoon kosher salt

Steps:

  • For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
  • Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
  • For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
  • To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.

STICKY SPICY SLOW-COOKED RIBS



Sticky Spicy Slow-Cooked Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 12

2 racks pork ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 13-ounce jar apricot preserves
1 cup ketchup
1/4 cup yellow mustard
1/4 cup soy sauce
6 cloves garlic, finely chopped
2 canned chipotle peppers in adobo, finely chopped
1-inch piece fresh ginger, finely chopped
Hot sauce, to taste
3 tablespoons cornstarch

Steps:

  • Cut the racks into 2-rib pieces, season with salt and pepper and put into a slow cooker.
  • In a bowl, mix together the preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
  • When the ribs are cooked, preheat the oven to 375 degrees F. Line a baking sheet with foil.
  • Carefully remove the ribs from the slow cooker and place them in a single layer on the prepared baking sheet. Skim the fat from the juices and transfer the juices to a pan. Place the pan on medium-high heat and bring to a simmer.
  • Mix the cornstarch and 3 tablespoons water in a small bowl to create a slurry. Stir the slurry into the juices in the pan and cook until the desired thickness.
  • Brush the ribs with the sauce and bake, brushing with more sauce every 10 to 15 minutes, until the ribs are glazed and sticky, about 45 minutes. Serve with extra sauce.

MEXICAN-STYLE CHILLI RIBS



Mexican-style chilli ribs image

Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue

Provided by Jane Hornby

Categories     Main course

Time 2h30m

Number Of Ingredients 14

1 ½kg pork spare rib - the meatier the better (3 per person)
1 tbsp ground cumin
1 tsp hot smoked paprika
1 tbsp ground coriander
2 tsp dried oregano , or 2 tbsp fresh leaves, chopped
1 heaped tbsp dark soft brown sugar
1 lime , zested then cut into wedges, to serve
1 tbsp olive oil
2 fat garlic cloves , crushed
2 tbsp tomato purée
3 tbsp dark soft brown sugar
2 tbsp red wine vinegar
2 tsp chipotle paste
juice 1 lime

Steps:

  • Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
  • To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
  • Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
  • For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)



Sticky Asian Ribs Recipe (in the OVEN!) image

Salty but sweet and covered in a delicious sticky sauce - our Sticky Asian Ribs will be your new BBQ staple.

Provided by Steph

Categories     Main Course

Yield 6

Number Of Ingredients 18

3 pounds baby back ribs (about 2 slabs)
1/2 cup brown sugar
1 Tablespoon dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
1 Tablespoon salt
1 teaspoon pepper
1/2 cup honey
1/2 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup soy sauce
2 teaspoons minced garlic
1 teaspoon ground ginger
1 teaspoon sriracha
1 Tablespoon cornstarch
1 Tablespoon water
1/2 Tablespoon sesame seeds
2 green onions (diced)

Steps:

  • Preheat oven to 275 degrees.
  • Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
  • In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
  • Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
  • Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
  • While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
  • In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
  • Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
  • Top with sesame seeds and green onions.

DEEP-FRIED STICKY RIBS RECIPE BY TASTY



Deep-Fried Sticky Ribs Recipe by Tasty image

Here's what you need: honey, soy sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, baby back ribs, oil, soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, toasted sesame seed, green onion

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 19

2 tablespoons honey
¼ cup soy sauce
¼ cup hoisin sauce
2 tablespoons sriracha
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon salt
1 teaspoon pepper
½ rack baby back ribs
oil, for frying
¼ cup soy sauce
¼ cup hoisin sauce
1 tablespoon sesame oil
2 tablespoons rice vinegar
½ cup honey
toasted sesame seed, to taste
green onion, thinly sliced, to taste

Steps:

  • In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
  • Marinate for at least 1 hour in the refrigerator.
  • Preheat oven to 275˚F (190˚C).
  • Bake ribs on a baking sheet for 30 minutes.
  • Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
  • Heat oil for frying to 350˚F (180˚C).
  • Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
  • Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
  • Enjoy!

Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, Sugar 55 grams

STICKY CHINESE SPARERIBS



Sticky Chinese Spareribs image

The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 6

4 pounds pork spareribs
½ cup Kikkoman Soy Sauce
⅓ cup honey
¼ cup dry sherry
1 clove garlic, crushed
¼ teaspoon ground ginger

Steps:

  • Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
  • Combine remaining ingredients; brush ribs thoroughly with sauce.
  • Cover and bake at 350 degrees F. 1 hour.
  • Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

Nutrition Facts : Calories 908.6 calories, Carbohydrate 25.9 g, Cholesterol 239.9 mg, Fat 60.1 g, Fiber 0.1 g, Protein 61.8 g, SaturatedFat 22 g, Sodium 2115.4 mg, Sugar 23.3 g

STICKY CARAMEL RIBS RECIPE BY TASTY



Sticky Caramel Ribs Recipe by Tasty image

Here's what you need: ginger, shallots, baby back ribs, McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic, brown sugar, water, lime juice, Thai Kitchen Fish Sauce, cold butter, fresh cilantro, lime wedge, scallion

Provided by Ivan Diaz

Categories     Dinner

Time 3h20m

Yield 12 servings

Number Of Ingredients 12

1 ginger, 3 in (7 cm) peeled and cut into large chunks
2 shallots, peeled and cut in half
2 racks baby back ribs, membranes removed
2 tablespoons McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic
2 cups brown sugar
½ cup water
½ cup lime juice
3 tablespoons Thai Kitchen Fish Sauce, plus 2 teaspoons, divided
4 tablespoons cold butter
fresh cilantro, chopped, for garnish
lime wedge, for garnish
scallion, chopped, for garnish

Steps:

  • Preheat oven to 275ºF.
  • Place ginger in a small food processor. Process until fully broken down into small pieces. Add shallots and pulse until shallots are in small pieces. Set mixture aside.
  • Place ribs on sheet trays covered with aluminum foil. Generously season both sides of the racks with McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic. Spread ginger-shallot mixture over the top of each rib rack. Cover ribs tightly with foil.
  • Cook ribs in oven for 2½ -3 hours, until tender. Remove from oven.
  • Preheat broiler.
  • Combine brown sugar, water, lime juice, and 3 tablespoons Thai Kitchen Fish Sauce in a small pot over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Let simmer until caramel thickens and coats the back of a spoon, about 7-10 minutes. Melt in cold butter and immediately turn off heat. Stir in the extra 2 teaspoons of fish sauce.
  • Unwrap ribs and brush evenly with caramel sauce.
  • Broil ribs for 1-2 minutes (keeping a close eye because they will burn quickly).
  • Remove from oven and brush with another layer of caramel sauce. Broil a second time for 1-2 minutes.
  • Slice ribs and serve with a heavy garnish of cilantro and scallions, with lime wedges on the side.
  • Enjoy!

Nutrition Facts : Calories 364 calories, Carbohydrate 25 grams, Fat 23 grams, Fiber 0 grams, Protein 12 grams, Sugar 23 grams

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From foodandwine.com


SPICY AND STICKY BABY BACK RIBS - GLUTEN FREE RECIPES
Spicy and Sticky Baby Back Ribs might be just the main course you are searching for. This gluten free recipe serves 8. One portion of this dish contains around 133g of protein, 83g of fat, and a total of 1487 calories. Head to the store and pick up mustard, paprika, kosher salt, and a few other things to make it today. To use up the unsalted ...
From fooddiez.com


STICKY MEXICAN BEEF RIBS - 9KITCHEN - NINE
Preheat oven to 160°C line a large tray with foil and baking paper, arrange ribs on tray, cover with foil and bake for 1½ hours, turning halfway through. Uncover and cook for a further 1½ hours until tender. Garnish with coriander and serve with rice and char-grilled corn. Also delicious made with pork ribs. Recipe and image courtesy of ...
From kitchen.nine.com.au


OH YEAH STICKY BEEF RIBS RECIPE - THE SPRUCE EATS
2021-07-18 Place the beef ribs on the grill and cook over medium-low heat. Rewarm the basting sauce. Once the ribs have reached 165 F, begin basting. Turn and baste the ribs with the basting sauce every 10 minutes, until finished cooking, about 1 1/2 hours total. Remove the ribs from the heat and serve immediately.
From thespruceeats.com


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