Sesame And Licorice Glazed Spareribs Recipes

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SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS



Sweet-and-Sour Balsamic-Glazed Spareribs image

Provided by Adam Roberts

Categories     Pork     Bake     Broil     Dinner     Vinegar     Meat     Pork Rib     Advance Prep Required     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 17

For the ribs
2 racks spareribs
Kosher salt
4 to 6 sprigs of fresh thyme
For the glaze
2 1/2 cups balsamic vinegar (don't waste your best balsamic here)
1/2 cup honey
2 cups ketchup
1 can beer (preferably dry)
1 tablespoon minced garlic
1 red onion, diced
1/2 cup dark brown sugar
1 tablespoon molasses
1/4 cup grainy mustard
1 or 2 teaspoons Tabasco (depending on how spicy you like it)
1 tablespoon Worcestershire sauce
1/2 cup water

Steps:

  • Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
  • To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
  • To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.

SESAME TERIYAKI/HONEY GLAZED PORK RIBS



Sesame Teriyaki/Honey Glazed Pork Ribs image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 6

2 tablespoons olive oil
1/4 cup dried garlic and herb rub with Cajun spices
2 pounds pork spare ribs
1/2 cup sesame seed teriyaki marinade
2 tablespoons honey
Hickory wood chips, soaked

Steps:

  • Pat olive oil and dry rub over the ribs making sure all the ribs are covered completely in the rub and let sit overnight, refrigerated, in a non-reactive container.
  • Combine the sesame teriyaki marinade and honey, mix well and using hands completely cover the ribs with mixture. Let stand for at least 1 hour.
  • Light gas grill and set on a low to medium flame, placing soaked hickory wood chips wrapped in foil over the flames. Slow roast the ribs turning occasionally for about 1 hour.
  • Remove when done and serve.

FIVE SPICE BAKED RIBS WITH A STICKY HONEY SESAME SAUCE



Five Spice Baked Ribs with a Sticky Honey Sesame Sauce image

Provided by Lorraine Pascale

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 15

1 star anise
1 teaspoon fennel seeds
A few Szechuan peppercorns
1 tablespoon five-spice powder
Kosher salt
2 1/2 pounds pork spare ribs
3/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons honey
1 to 2 small red chilies, seeded and finely sliced
1 to 2 cloves garlic, peeled and finely chopped
Zest of 1 lime
3 tablespoons sesame seeds, optional
1/2 bunch scallions, chopped
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet or large roasting pan with aluminum foil.
  • Using a mortar and pestle or an electric spice mill, crush the star anise, fennel seeds and Szechuan peppercorns. Stir in the five-spice powder and 2 teaspoons salt. Put the ribs into a bowl and sprinkle over the spice mixture. I like to get my hands in and rub everything in. Place the ribs in one layer on the baking sheet or roasting pan. Put them in the oven and cook for 45 minutes.
  • Meanwhile, make the glaze. In a small pot stir together the soy sauce, olive oil, honey, chilies, garlic, lime zest and sesame seeds, if using.
  • When the ribs have cooked for 45 minutes, remove them from the oven and brush them with half the glaze. Sprinkle over the scallions and season well with salt and pepper. Return the ribs to the oven for 15 minutes. Bring the remaining glaze to a boil and remove it from the heat.
  • To serve, cut the ribs and pile them onto a big platter. Serve with the remaining glaze as a dipping sauce. I like to serve this with a large green salad and put everything in the middle of the table so everyone can help themselves.

MAPLE-GLAZED RIBS



Maple-Glazed Ribs image

I love maple syrup and so does my family, so I gave this recipe a try. It's well worth the effort! I make these ribs often, and I never have leftovers. With two teenage boys who like to eat, this main dish is a real winner. -Linda Kobeluck, Ardrossan, Alberta

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 11

3 pounds pork spareribs, cut into serving-size pieces
1 cup maple syrup
3 tablespoons orange juice concentrate
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 garlic clove, minced
2 green onions, minced
1 tablespoon sesame seeds, toasted

Steps:

  • Preheat oven to 350°. Place ribs, meaty side up, on a rack in a greased 13x9-in. baking pan. Cover pan tightly with foil. Bake 1-1/4 hours. , Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer 15 minutes, stirring occasionally. , Drain ribs; remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, 30 minutes or until meat is tender, basting occasionally. Sprinkle with sesame seeds just before serving.

Nutrition Facts : Calories 598 calories, Fat 33g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 601mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 1g fiber), Protein 32g protein.

MARMALADE-GLAZED SPARERIBS



Marmalade-Glazed Spareribs image

Categories     Marinate     Roast     Orange     Pork Rib     Fall     Jam or Jelly     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

1 cup soy sauce
1 cup orange marmalade
1 cup orange juice
1 tablespoon minced garlic
1 teaspoon ground ginger
6 pounds pork spareribs, cut into individual ribs

Steps:

  • Whisk first 5 ingredients in large bowl. Add ribs; toss to coat. Transfer ribs and marinade to 15 x 10 x 2-inch glass baking dish. Cover and refrigerate overnight, turning ribs occasionally.
  • Position 1 rack in center and 1 rack in top third of oven and preheat to 350°F. Line 2 large roasting pans with foil. Place racks in pans. Transfer ribs from marinade to racks. Roast ribs until golden brown, very tender and well glazed, rotating pans halfway through roasting and basting frequently with marinade, about 1 1/2 hours. Serve warm or at room temperature.

GLAZED SPARERIBS WITH WATERMELON-RIND CHUTNEY



Glazed Spareribs with Watermelon-Rind Chutney image

Watermelon-rind chutney is actually an old-fashioned sweet pickle. It's made modern with ginger and Thai chiles, which enliven the crisp rind's naturally cool qualities. It pairs beautifully with succulent Asian-style spareribs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 13

1/2 cup Shaoxing rice wine (Shaosing) or dry sherry
1/4 cup honey
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 Thai chiles, thinly sliced crosswise
1/4 teaspoon toasted sesame oil
2 garlic cloves, crushed
2 scallions, pale-green parts only, chopped
1 piece (1 inch) peeled fresh ginger, sliced
1 rack pork spareribs (12 ribs; about 4 pounds), cut into individual ribs
4 to 8 pieces yellow or red watermelon (about 2 1/2 inches square, 3/4 inch thick)
1 half-pint-size jar Watermelon-Rind Chutney (1 cup)
Garnish: scallions, pale-green parts only, thinly sliced lengthwise, and fleur de sel, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Combine wine, honey, hoisin and soy sauces, chiles, oil, garlic, chopped scallions, and ginger. Arrange ribs in a single layer on a rimmed baking sheet. Pour sauce over ribs, and turn to coat. Cover with parchment-lined foil, and roast until tender, about 1 1/2 hours. Uncover, and cook, turning and basting with sauce every 10 minutes, until glazed and cooked through, about 30 minutes. (Sauce should be gooey; add water, 1/4 cup at a time, if needed.)
  • Serve ribs with 1 or 2 watermelon pieces. Top with chutney. Drizzle with glaze from pan. Garnish with sliced scallions, and sprinkle with fleur de sel.

APRICOT-GLAZED SPARERIBS



Apricot-Glazed Spareribs image

While this is a perfect glaze for barbecuing ribs, you can also prepare this meal in the oven.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 11

6 pounds pork spareribs cut into 2-rib portions
4 cloves garlic, crushed
1 cup water
1 cup Smucker's® Apricot Preserves
¼ cup chopped onion
¼ cup ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon CRISCO® Oil
1 teaspoon soy sauce
1 teaspoon ginger
½ teaspoon salt

Steps:

  • Early in day or day ahead: In very large saucepot or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
  • Meanwhile, prepare apricot glaze: combine SMUCKER'S® preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil 1 minute. Cover and refrigerate apricot glaze.
  • About 1 hour before serving: heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.

Nutrition Facts : Calories 975.3 calories, Carbohydrate 43.2 g, Cholesterol 240.1 mg, Fat 62.5 g, Fiber 0.2 g, Protein 58.1 g, SaturatedFat 22.3 g, Sodium 541.5 mg, Sugar 39 g

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