Spareribs Saucy Recipes

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HONEY GARLIC RIBS



Honey Garlic Ribs image

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

4 pounds pork spareribs
½ cup honey
¼ cup soy sauce
¼ cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt

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

CHINESE SPARERIBS



Chinese Spareribs image

After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.

Provided by IBNSHISHA

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h45m

Yield 2

Number Of Ingredients 11

3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
½ teaspoon grated fresh garlic
¼ teaspoon Chinese five-spice powder
1 pound pork spareribs

Steps:

  • In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
  • Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g

BARBECUED SPARERIBS



Barbecued Spareribs image

My husband is a meat cutter at a supermarket and likes to find new ways to smoke or barbecue meat. Several years ago, he discovered this recipe for BBQ spareribs covered in a rich barbecued sauce. It was an instant success with our family and friends. -Bette Brotzel, Billings, Montana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15

4 pounds pork spareribs, cut into serving-size pieces
1 medium onion, quartered
2 teaspoons salt
1/4 teaspoon pepper
SAUCE:
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup chili sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon ground mustard
1 garlic clove, minced
Dash cayenne pepper

Steps:

  • In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

Nutrition Facts : Calories 1024 calories, Fat 64g fat (23g saturated fat), Cholesterol 255mg cholesterol, Sodium 2141mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 62g protein.

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

SIZZLING SPARE RIBS WITH BBQ SAUCE



Sizzling spare ribs with BBQ sauce image

Some like it hot, so sizzle your ribs with BBQ sauce

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 10

4 x 500g packs pork spare ribs
1 bunch of spring onions , roughly chopped (green stems and all)
1 Scotch bonnet chilli , seeded and finely chopped
4 garlic cloves , roughly chopped
6 tbsp Appleton rum
6 tbsp demerara sugar
6 tbsp dark soy sauce
6 tbsp clear honey
6 tsp Dijon mustard
1 tsp ground allspice

Steps:

  • Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
  • Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

Nutrition Facts : Calories 484 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 28 grams sugar, Protein 33 grams protein, Sodium 3.09 milligram of sodium

SAUCY SPARERIBS



Saucy Spareribs image

"My husband likes spareribs, so when my mom gave me this stovetop recipe, I knew I had to try it," explains Melanie Sanders of Kaysville, Utah. "He loves the tender ribs and barbecue sauce."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 5

2 pounds bone-in pork spareribs
2 cans (12 ounces each) cola
1 cup ketchup
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • In a large nonstick skillet, brown the ribs; drain. Add the cola and ketchup; cover and simmer for 1 hour or until the meat is tender., Remove ribs and keep warm. Transfer 2 cups of sauce to a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and cold water; stir into sauce. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over the ribs.

Nutrition Facts : Calories 1069 calories, Fat 64g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1628mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 2g fiber), Protein 63g protein.

SAUCY SPARERIBS



Saucy Spareribs image

This is a recipe my Mum has made for me all my life, and I still request it now if I'm getting cooked for! This is probably, no definitely my all time favorite dinner! I like it with cheesy mash potato and sweetcorn - delish!

Provided by Ozzy5223

Categories     Stew

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 9

8 large pork spareribs
4 tablespoons dark soy sauce
2 tablespoons shredded orange marmalade
1 garlic clove, crushed
1 large onion, sliced
1 pinch salt
1 pinch pepper (be very generous)
1/2 pint beef stock
1 tablespoon vinegar

Steps:

  • Brown the ribs in a frying pan with a little oil.
  • Place the sliced raw onion into the bottom of a casserole dish large enough to hold all the ribs.
  • Mix together the soy sauce, orange marmalade and the garlic in a bowl.
  • Place the browned ribs on top of the onions in the casserole dish then spread them with the soy mixture.
  • Season the ribs with salt and pepper.
  • Mix the stock with the vinegar in a jug then pour over the ribs and cover with lid.
  • Cook for 1 hour at 200 degrees with the lid on then for another half and hour with the lid off.
  • (I have done this 4 ribs per person but add a few more if you're extra hungry!).

Nutrition Facts : Calories 114.4, Fat 0.4, SaturatedFat 0.2, Sodium 2493.6, Carbohydrate 23.4, Fiber 1.5, Sugar 15.8, Protein 6

SYLVIA'S WORLD FAMOUS TALKED ABOUT SPARERIBS



Sylvia's World Famous Talked About Spareribs image

Provided by Food Network

Categories     appetizer

Time 11h5m

Yield 8 servings

Number Of Ingredients 6

2 slabs pork spareribs (about 3 1/2 pounds)
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 to 3 cups white wine vinegar
Sylvia's Original Sauce

Steps:

  • Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.
  • Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.
  • Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour.
  • Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through- about 20 minutes. Serve with original sauce on the side.

SYLVIA'S FAMOUS SPARERIBS



Sylvia's Famous Spareribs image

These are the real thing. People come from around the corner, around the city, and around the world to eat these ribs at Sylvia's. The secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that's described here.

Provided by Tonkcats

Categories     < 15 Mins

Yield 8 serving(s)

Number Of Ingredients 13

3 1/2 lbs spareribs
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon red pepper flakes, crushed
2 -3 cups white wine vinegar
16 ounces Red Devil Hot Sauce
2 1/2 teaspoons crushed red pepper flakes
1 small onion, sliced
1 stalk celery, sliced
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced

Steps:

  • To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
  • Rub the salt, black pepper, and red pepper into both sides of the ribs.
  • Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
  • Pour the vinegar over the ribs and bake 1 1/2 hours.
  • Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
  • Remove the ribs from the baking dish and place in a single layer on baking sheets.
  • (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
  • The ribs should be tender and well browned.
  • This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
  • To finish the ribs, preheat the oven to 400 F.
  • Cut the slabs between the bones into individual ribs.
  • Place the ribs in a baking dish large enough to hold them comfortably.
  • Spoon enough of the barbecue sauce over them to coat lightly.
  • Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
  • BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
  • Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
  • Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
  • Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.

Nutrition Facts : Calories 982.3, Fat 60.6, SaturatedFat 22.1, Cholesterol 240, Sodium 2151.9, Carbohydrate 48.9, Fiber 2.5, Sugar 43.4, Protein 59.7

SMOKED SPARERIBS



Smoked Spareribs image

Pitmaster Jones brines these ribs for 20 hours, applies BBQ Spice Rub, and smokes them to juicy perfection. Finish them with a glaze of Sweet BBQ Pit Sauce, and you've got a pretty good idea of what lucky Carolinians enjoy all summer long.

Provided by Sam Jones

Time P1DT15m

Yield 4 servings

Number Of Ingredients 31

1 rack spareribs (about 2½-3 pounds), trimmed to a uniform size, membrane on bone-side removed
3 ounces kosher salt
4 ounces sugar
1 gallon Water
1/4 cup BBQ Spice Rub, recipe follows
1/4 cup Sweet BBQ Pit Sauce, recipe follows
4 teaspoons cayenne pepper
1 cup light brown sugar
1/2 cup kosher salt
1/4 cup sugar
1/4 cup freshly ground black pepper
1/4 cup garlic powder
1/4 cup ground mustard
1/4 cup garlic salt
1 teaspoon crushed red pepper flakes
1/4 cup chili powder
2 tablespoons onion powder
1 cup paprika
2 teaspoons kosher salt
1 2/3 cups sugar
1 teaspoon chili powder
1 tablespoon paprika
1 teaspoon freshly ground black pepper
3/4 teaspoon garlic salt
1 teaspoon onion powder
1 1/2 cups light brown sugar
2 3/4 cups ketchup
1 stick unsalted butter, melted, 4 oz
1 1/4 cups water
1 1/2 cups apple cider vinegar
1 teaspoon Worcestershire sauce

Steps:

  • Brine: In a 1-gallon container, combine water, salt, and sugar. Seal and shake to dissolve salt and sugar, about 30 seconds. Lay ribs in large container; add the brine, making sure the ribs are fully submerged. Cover and refrigerate 15-24 hours, optimally 20 hours.
  • Smoke ribs: Light smoker and heat on 250 degrees F. (For smokier ribs with a pronounced internal "smoke ring," Pitmaster Jones suggest adding wood chips on top of the charcoal during the first hour of cooking.) Remove brined ribs and place on a flat surface. Par dry with paper towels on both sides. Sprinkle BBQ Spice Rub all over ribs on both sides; use your hands to work the rub in, making sure all of the ribs are covered.
  • Place ribs bone-side down onto the grill. Cover and cook undisturbed for 3-3 1/2 hours. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 degrees F through the duration of cooking.
  • Stack 2 large sheets of aluminum foil on a flat work surface. After 3-3 1/3 hours, remove ribs from smoker and place on foil, bone-side down. Spread a small amount of Sweet BBQ Pit Sauce evenly over the meat. Wrap and place back in the grill, bone-side down, 30 minutes.
  • Remove ribs from smoker and remove foil. Place back on smoker grates and cook another 10-15 minutes. Remove, cut into individual ribs, and serve.
  • BBQ Spice Rub: In a bowl, combine all the ingredients. Mix well to break up any lumps. (Optional: Use a food processor.) Makes about 4 cups. It will keep in a covered container at room temperature for several months. Before each use, stir the rub or shake well to re-distribute all the ingredients evenly.
  • Sweet BBQ Pit Sauce, part 1: In a saucepan, combine the dry ingredients and mix well to break up any lumps. Add ketchup, melted butter, water, vinegar, and Worcestershire sauce. Bring sauce to a simmer over low heat. Continue to simmer, stirring the entire time until the sauce has reduced and thickened, about 15 minutes. (Keeping the heat low helps prevent the butter from separating and the sugar from burning.)
  • Sweet BBQ Pit Sauce, part 2: Sauce is done when it thinly coats a spoon and has reduced by about ⅓. Cool to room temperature, stirring occasionally so it doesn't stick to the bottom. Makes about 3 cups of Sweet BBQ Pit Sauce. Store in a covered container in the refrigerator. (It will keep for months, thanks to the vinegar.)

CANADIAN SWEET AND SOUR SPARERIBS



Canadian Sweet and Sour Spareribs image

Make and share this Canadian Sweet and Sour Spareribs recipe from Food.com.

Provided by Bluenoser

Categories     One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 lbs spareribs
1/3 cup brown sugar
3 tablespoons cornstarch
1/2 teaspoon dry mustard
1/8 teaspoon ginger
1 teaspoon salt
1 teaspoon chili powder
1 garlic clove
1/3 cup vinegar
1 1/2 cups tomato juice
1 cup water
2 teaspoons soya sauce
1/2 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 450°F.
  • Cut ribs in 3 inch lengths, 3 ribs wide.
  • Place on rack in shallow roaster.
  • Roast 30-35 minutes until brown on each side.
  • Pour off fat.
  • Combine remaining ingredients in small saucepan.
  • Simmer 10 minutes until thickened.
  • Reduce oven heat to 350°F.
  • Remove rack from roasting pan.
  • Pour sauce over ribs and cover pan.
  • Bake 1 1/2 hours or until tender.

Nutrition Facts : Calories 1278.8, Fat 91.8, SaturatedFat 33.6, Cholesterol 365.7, Sodium 959.1, Carbohydrate 18.8, Fiber 0.5, Sugar 14.1, Protein 88.7

POTLUCK SPARERIBS



Potluck Spareribs image

When I want to bring home an empty pan from a potluck, I turn to this recipe. The ribs disappear in minutes! -Sheri Kirkman, Lancaster, New York

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 12 servings.

Number Of Ingredients 11

6 pounds pork spareribs
1-1/2 cups ketchup
3/4 cup packed brown sugar
1/2 cup white vinegar
1/2 cup honey
1/3 cup soy sauce
1-1/2 teaspoons ground ginger
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Cut ribs into serving-sized pieces; place with the meaty side up on racks in 2 greased 13x9-in. baking pans. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender. , Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 30-40 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 30-40 minutes instead of baking.

Nutrition Facts : Calories 551 calories, Fat 32g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1065mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 0 fiber), Protein 32g protein.

SWEET & SOUR SAUCY SPARERIBS



Sweet & Sour Saucy Spareribs image

We really enjoy the superb combination of flavors in these ribs. Cut in single rib size, they make great appetizers.

Provided by MizzNezz

Categories     Sauces

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 7

6 lbs pork spareribs
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup vinegar
1/2 cup cold water

Steps:

  • Put ribs in large, shallow, roasting pan.
  • Bake, uncovered, at 350* for 1-1/2 hours.
  • While ribs are cooking, mix sugars and cornstarch in med saucepan.
  • Stir in ketchup, vinegar and water, bring to a boil.
  • Cook and stir until thickened and clear.
  • When ribs are done, remove and discard fat.
  • Place back in pan, pour 1-1/2 cups sauce over ribs.
  • Bake 30 minutes longer.
  • Cut into serving size pieces; brush with sauce.

Nutrition Facts : Calories 1484.7, Fat 107.2, SaturatedFat 40.5, Cholesterol 353.8, Sodium 798.6, Carbohydrate 47, Fiber 0.1, Sugar 43.4, Protein 78.2

SWEET AND TANGY SPARERIBS



Sweet and Tangy Spareribs image

This recipe is one that has been passed down two generations. They taste like no other ribs I have ever tried. They are sweet and tangy just like the name says. They seem to come straight from the Orient. Lots of raves on this one. Very yummy.

Provided by KOOKIEKRIS

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 3h

Yield 6

Number Of Ingredients 10

¼ cup bacon drippings
3 pounds pork spareribs
1 tablespoon garlic salt
1 teaspoon black pepper
¼ cup prepared mustard
¼ cup light molasses
¼ cup soy sauce
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat bacon drippings in a large, heavy skillet over medium heat. Place spareribs in the skillet, and brown on each side for about 5 minutes. Season with garlic salt and pepper.
  • In a medium bowl, mix mustard, molasses, soy sauce, vinegar, Worcestershire sauce, and hot pepper sauce.
  • Place browned ribs in a large baking dish. Cover with the mustard sauce mixture.
  • Bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees F (70 degrees C).

Nutrition Facts : Calories 776.4 calories, Carbohydrate 13.2 g, Cholesterol 190.9 mg, Fat 63.4 g, Fiber 0.5 g, Protein 36.3 g, SaturatedFat 21 g, Sodium 1894.8 mg, Sugar 8.4 g

SPARERIBS



Spareribs image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 5h30m

Yield 4 servings

Number Of Ingredients 9

1 quart white vinegar
2 tablespoons crushed red pepper
2 tablespoons freshly ground black pepper
2 tablespoons salt
2 garlic cloves, chopped
1 slab, 2 1/2 to 3 pounds, pork spareribs
3/4 cup barbecue sauce
2 tablespoons marmalade or other fruit preserves
1 tablespoon bourbon

Steps:

  • To prepare the pig sauce, combine all ingredients in a medium-size bowl. Marinate ribs for 2 hours in a shallow glass, ceramic or stainless-steel pan. Remove ribs from sauce and let drain.
  • To prepare the bourbon sauce, mix together the barbecue sauce, marmalade and bourbon in a small bowl.
  • Prepare grill (or ideally a smoker, at 170 degrees). Place spareribs on the rack. Cover and cook 3 to 3 1/2 hours, until tender. Smother with bluegrass bourbon sauce and serve.

Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 39 grams, Carbohydrate 33 grams, Fat 74 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 24 grams, Sodium 1452 milligrams, Sugar 23 grams, TransFat 1 gram

SPARERIBS (((SAUCY)))



Spareribs (((Saucy))) image

I doodled around until I came up with this fantastic recipe. The 3 hours of prep time is actually the time it marinates in the refrigerator. THE ACTUAL PHYSICAL PREP TIME IS ONLY 5 MINUTES!

Provided by Alan Leonetti

Categories     Meat

Time 4h15m

Yield 3-4 serving(s)

Number Of Ingredients 8

4 lbs spareribs (cut into serving pieces)
1 1/2 cups water
1/3 cup honey
1/4 cup soy sauce
2 tablespoons cream sherry
1 teaspoon ground ginger
1 envelope of any onion soup mix
1/4 cup sesame oil

Steps:

  • In a large shallow baking pan, combine all ingredients except the spareribs.
  • Mix well& then add the spareribs.
  • Cover& marinate in refrigerator, turning occasionally, at least 3 hours.
  • Preheat oven to 350 degrees.
  • Remove spareribs, reserving the marinade.
  • Place ribs on a rack in a foil-lined baking pan.
  • Bake, turning& basting occasionally with the marinade 1 1/4 hours or until the spareribs are done.

Nutrition Facts : Calories 2746.2, Fat 202, SaturatedFat 69.8, Cholesterol 732, Sodium 2951.8, Carbohydrate 42, Fiber 1.2, Sugar 34.6, Protein 179.3

HOT 'N' SPICY SPARERIBS



Hot 'n' Spicy Spareribs image

I always keep this dry rub in a shaker on my shelf so I have it ready to use in an instant. It's a deliciously different way to prepare barbecued ribs.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons pepper
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon garlic powder
6 pounds pork spareribs
6 sheets (40 inches x 18 inches) heavy-duty foil

Steps:

  • In a small bowl, combine the sugar and seasonings. Rub all of it onto both sides of ribs. Make two stacks the three sheets of foil and place half the ribs in the center of each stack. Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling., Prepare grill for indirect heat. Place foil packets over indirect medium heat. Grill, covered, for 1-1/2 hours or until tender, turning foil packets over after 45 minutes. Remove ribs from foil; place over direct heat. Grill, uncovered, for 10-15 minutes or until crisp, turning once.

Nutrition Facts : Calories 1310 calories, Fat 97g fat (35g saturated fat), Cholesterol 383mg cholesterol, Sodium 1204mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 93g protein.

TANGY SPARERIBS



Tangy Spareribs image

I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes. They have an old-fashioned homemade barbecue sauce that clings to every morsel. -Judy Clark, Elkhart, Indiana

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 13

4 to 5 pounds pork spareribs
2 tablespoons butter
1 medium onion, finely chopped
1/2 cup finely chopped celery
1 cup water
1 cup ketchup
1/3 cup lemon juice
2 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/8 teaspoon pepper
1/8 teaspoon chili powder

Steps:

  • Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion and celery; cook and stir for 4-5 minutes or until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat. , Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer or until ribs are tender.

Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 478mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.

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2022-07-12 galangal, shallot, lime juice, lemongrass, fish sauce, Thai chili and 7 more Fresh Tomato Vodka Sauce KitchenAid unsalted butter, pepper, garlic, vodka, salt, white onion, red pepper flakes and 5 more
From yummly.com


10 BEST CHINESE SPARERIBS SAUCE RECIPES | YUMMLY
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2022-07-04 soy sauce, garlic, ginger, peanut butter, rice vinegar, sriracha sauce and 2 more Chinese Garlic Sauce Elavegan fresh garlic, red pepper flakes, rice vinegar, cornstarch, sesame oil and 8 more
From yummly.com


SPAGHETTI SAUCE WITH RIBS - RICARDO
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Preparation. In a large saucepan, brown the sausage meat in the oil, crumbling it with a wooden spoon. Set aside in a bowl. In the same saucepan, soften the onions, carrots, celery, and garlic. Add oil, if …
From ricardocuisine.com


10 BEST PORK SPARE RIBS BBQ SAUCE RECIPES | YUMMLY
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From yummly.com


EASY BARBECUE BAKED SPARERIBS RECIPE - THE SPRUCE EATS
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2021-02-23 Sprinkle both sides of the spareribs liberally with onion powder, garlic powder, salt, and pepper. Place seasoned ribs, bone side down, on the rack in the baking pan. Prepare the sauce by combining lemon juice, bottled …
From thespruceeats.com


EFFORTLESS OVEN BAKED SPARERIBS RECIPE | CROSBY'S
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Preheat oven to 350 F. Place ribs in a covered roasting pan or Dutch oven. Sprinkle with salt and pepper and dress with lemon slices and sprinkle over the onions. In a medium bowl whisk the chili sauce, mustard powder, brown …
From crosbys.com


SAUCY OVEN SPARE RIBS | RECIPES | THE KITCHEN FAIRY
2018-03-07 Instructions. Preheat oven to 300 degrees F. Cut each rib rack into thirds or quarters. Place pieces in 10” x 13” rimmed baking pan. In a medium bowl whisk together the …
From kitchenfairy.ca
Servings 4
Estimated Reading Time 2 mins
  • Preheat oven to 300 degrees F. Cut each rib rack into thirds or quarters. Place pieces in 10” x 13” rimmed baking pan.
  • In a medium bowl whisk together the barbeque sauce ingredients: 1 cup chili sauce (reserve remaining ½ cup chili sauce for finishing), brown sugar, vinegar, Worcestershire sauce, mustard powder, salt, pepper, chili powder , onion and garlic.
  • Pour the sauce over the ribs and turn them a couple of times to coat all sides. Arrange the ribs in one layer or slightly overlapping. Cover the dish tightly with foil paper and cook undisturbed for 2 hours.
  • Remove pan from oven and increase oven temperature to 375 degrees F. Remove foil paper and baste ribs with the sauce and rearrange them if necessary. Leave uncovered and cook for another 30 minutes until the sauce starts to thicken and caramelize.


SPARERIBS WITH MUSTARD SAUCE RECIPE
Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow …
From recipeland.com


SPARERIBS SAUCE RECIPE ARCHIVES - COOL FOOD DUDE
2020-10-17 Hong Shao “Red Braised” Spareribs, Xi’an Famous Foods by Jason Wang. Photography by Jenny Huang. Photography by Jenny Huang. Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens.
From coolfooddude.com


AIR FRYER SPARERIBS RECIPE | MOUNTAIN VIEW COUNTRY MARKET
Air Fryer Spareribs. Whisk together 1 tablespoon salt, 2 tablespoons pepper and 1 teaspoon of the paprika in a large bowl until well combined. Add the ribs and toss to coat, pressing the seasoning into each rib. Preheat a 3.5-quart air fryer to 350 degrees F. Transfer the ribs to the fryer basket and cook until the ribs are tender and golden ...
From mountainviewbulkfoods.com


BEST SAUCY RIBS RECIPES | FOOD NETWORK CANADA
2010-05-04 Smoke for 2.5 hours, replacing the smoke pouch when smoke dissipates. Step 9. While ribs are on the grill, prepare the sauce. In a medium sauté pan set over high heat add the oil. Allow the oil to heat for 30 seconds. Add the onion and garlic. Cook for about 2-3 minutes or until the onion is translucent. Step 10.
From foodnetwork.ca


PORK SPARE RIB RECIPES | ALLRECIPES
Singaporean Tender Pork Spare Ribs. 29. This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice.
From allrecipes.com


SAUCY SPARERIBS - RECIPE - COOKS.COM
2016-11-24 Separate rib lengths into two-rib sections. Place in shallow roasting pan, meat side up. Bake uncovered in 450 degree oven for about 30 minutes, until brown. 1/3 c. Mazola corn oil 1/2 c. chili sauce 1 c. vinegar 1 clove garlic, finely chopped 1/2 tsp. chili powder, 1/4 c. brown sugar 1/4 c. Chow King soya sauce
From cooks.com


PORK SPARERIBS WITH JAMMY BBQ SAUCE RECIPE | BON APPéTIT
2022-07-06 Step 4. Prepare a grill for medium heat; oil grate. Cut each rack in half (for ease of handling). Grill ribs, turning and basting with glaze several times as …
From bonappetit.com


GARLIC SPARE RIBS RECIPE - DELISHABLY
Bring the water to a boil and turn the heat down to medium and cover the pot. Let the ribs gently boil for 60 minutes. Drain the ribs and set aside. Wash out the pot or use another pot to boil the VH sauce. Once the VH sauce is boiling, add the ribs and stir. Boil for 5 to 8 minutes. Place ribs with sauce into a bowl.
From delishably.com


GARLIC SPARE RIBS | READY SET EAT
3 lb. (1.5 kg) pork spare ribs, excess fat removed 1 jar (341 mL) VH® Garlic Rib Sauce (mild, medium, or strong) 1 cup (250 mL) water Directions View photos. Step one. In a large skillet heat oil to medium-high and fry a few ribs at a time until well-browned. Step two. Once all ribs are browned remove from pan and drain off excess oil. Step three. To the same skillet add VH® …
From readyseteat.ca


CHINESE DRY GARLIC SPARERIBS RECIPE - THE SPRUCE EATS
2021-10-27 Bring a large pot of water to boil. Add the ribs to the boiling water; cover and allow to simmer for 30 minutes until tender. While the spareribs are simmering, mix together the brown sugar, water, garlic cloves, light soy sauce, and dry mustard in a small bowl. Remove the spareribs from the pot and slice the meat between the bones.
From thespruceeats.com


SPARERIBS IN SAUCE (SPUNTATURE AL SUGO) -- ITALIAN
Add ribs. Cook, turning, until browned on all sides. Season to taste with salt and pepper. Stir in broth, tomatoes, breaking them up with fork, and vinegar. Bring to boil. Reduce heat and cook, stirring occasionally, for 1 hour or until meat is tender and no longer pink close to the bone. (The sauce will be reduced by about half.
From bigoven.com


BAKED HONEY GARLIC SPARERIBS RECIPE - THE SPRUCE EATS
2021-03-20 Bring to a boil. The Spruce / Julia Hartbeck. Reduce the heat to low and simmer for about 5 minutes. The Spruce / Julia Hartbeck. Increase the oven temperature to 350 F / 180 C / Gas Mark 4. Drizzle or brush the honey and garlic sauce mixture over …
From thespruceeats.com


SAUCY SPARERIBS, MAIN DISHES | CAMPING RECIPES
1 c barbecue sauce with minced onions ; 1 Tbsp soy sauce ; Preparation. Cut spareribs into serving pieces. Combine spareribs, water, salt and pepper in pressure cooker. Close cover securely. Cook under pressure 10 minutes. Reduce pressure immediately. Remove cover; pour off excess fat; measure 1/4 cup liquid to make sauce. Combine measured ...
From koa.com


STICKY OVEN BARBECUE RIBS - CAFE DELITES
2020-02-01 Cover tray with foil and bake for 2 hours. During the last 5 minutes of cook time, mix together sauce ingredients. Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture. Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes.
From cafedelites.com


OVEN BBQ PORK SPARE RIBS - FIFTEEN SPATULAS
2021-11-30 Preheat oven to 300F. Season the ribs with the salt, concentrating most of the salt to the meaty side (and not the bony side). Slice in between the bones to cut the racks into individual ribs. Place the ribs on a rimmed half sheet pan, and pour 2/3 of the barbecue sauce on top (which should be about 1 cup of sauce).
From fifteenspatulas.com


CHINESE SPARERIBS RECIPE - SERIOUS EATS
2011-04-19 Set ribs aside. Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights. When ready to cook, preheat oven to 375°F.
From seriouseats.com


CRAZY STICKY RIBS | SPARE RIBS RECIPES | GORDON RAMSAY RECIPES
Bring to the boil, then reduce the heat and simmer for 10 minutes, until the sauce thickens up. Put the ribs into a deep-sided roasting tray and pour over the sauce. Cover the tray with foil and put it into the oven for 2 hours, then increase the oven temperature to 180˚C/160˚C fan/gas mark 4, remove the foil and cook for 30 to 45 minutes more.
From gordonramsay.com


RECIPE DETAIL PAGE | LCBO
Serve with beans and pickles. 1 To make the rub combine all ingredients in a bowl. 2 To make the mop sauce, combine apple cider vinegar, apple juice, hot sauce and salt and stir until uniform. Place in spray bottle, set aside. 3 To make barbecue sauce, combine apple cider vinegar, ketchup, mustard, brown sugar, hot sauce and paprika in a pot.
From lcbo.com


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