Spicy Glazed Pork Ribs Recipe 445

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SPICY GLAZED PORK RIBS RECIPE - (4.4/5)



Spicy Glazed Pork Ribs Recipe - (4.4/5) image

Provided by á-48383

Number Of Ingredients 7

1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Kosher salt
3 pounds baby back pork ribs, separated into individual ribs

Steps:

  • Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt. Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours. Preheat oven to 350°. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40-45 minutes longer. Do Ahead: Ribs can be marinated 1 day ahead. Keep chilled.

SPICY PORK RIBS



Spicy Pork Ribs image

These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.

Provided by Jamie Oliver

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 10

3 garlic cloves, crushed
2 fresh red chillies
Sea salt and freshly ground black pepper
2 teaspoons smoked paprika
1/2 teaspoon dried chilli flakes
4 tablespoons olive oil
1 rack pork belly ribs
1 orange, zested and juiced
1 lime, zested and juiced
2 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
  • Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.

SPICY GLAZED PORK RIBS



Spicy Glazed Pork Ribs image

Provided by Bon Appétit Test Kitchen

Categories     Bake     Roast     Dinner     Buffet     Pork Rib     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Kosher salt
3 pounds baby back pork ribs, separated into individual ribs

Steps:

  • Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
  • Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
  • Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40-45 minutes longer.
  • DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.

SPICY HONEY-GLAZED BABY PORK RIBS



Spicy Honey-Glazed Baby Pork Ribs image

Provided by Food Network

Categories     main-dish

Time 2h32m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup soy sauce
1 cup sake, optional
1 teaspoon ground dried chile flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
6 tablespoons sesame oil
2 sides (about 3 pounds) baby pork ribs

Steps:

  • In a bowl, mix together all of the ingredients for the marinade. Place the ribs in a container just large enough to hold them 1 side on top of the other. Pour the marinade over the ribs, cover with plastic wrap or aluminum foil and let marinate in the refrigerator overnight.
  • Preheat the oven to 300 degrees F.
  • Place half of the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for 2 hours, or until the meat is tender. Reserve the remaining marinade.
  • Under a preheated broiler or on a wood-fired grill, glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they don't burn. Remove the ribs and cut each side into individual pieces. Bring the reserved marinade to a boil.
  • Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Spoon the warm marinade over them.

GLAZED COUNTRY PORK RIBS



Glazed Country Pork Ribs image

I'm the designated camp cook when my buddies and I go hunting and fishing. I started with a basic recipe, then modified it to suit my tastes. The ribs are melt-in-your-mouth tender and coated with a mild sweet sauce.-John Brink, Harrison, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings.

Number Of Ingredients 11

2 pounds bone-in country-style pork ribs
1-3/4 teaspoons salt, divided
1/4 teaspoon pepper, divided
3/4 cup orange juice
2 tablespoons lemon juice
1/2 cup packed brown sugar
1-1/2 teaspoons garlic powder
1 teaspoon grated lemon zest
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 bay leaf

Steps:

  • Place ribs on a rack in a foil-line shallow roasting pan; sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake, uncovered, at 400° for 30 minutes. Turn ribs. Reduce temperature to 350°; bake 30 minutes longer., Meanwhile, in a saucepan, combine the orange juice, lemon juice, brown sugar, garlic powder, lemon zest, ginger, cloves, bay leaf and remaining salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf., Remove ribs from rack; drain drippings. Return ribs to pan; brush with sauce. Bake, uncovered, for 45-60 minutes or until tender, turning and basting often.

Nutrition Facts :

SWEET AND SPICY CHERRY-GLAZED RIBS RECIPE BY TASTY



Sweet And Spicy Cherry-Glazed Ribs Recipe by Tasty image

Here's what you need: sweet paprika, kosher salt, granulated garlic, granulated onion, chili powder, light brown sugar, freshly ground black pepper, pork rib, frozen cherry, Frank's RedHot® Buffalo Wing Sauce, lemon zest, lemon, worcestershire sauce, unsalted butter, granulated sugar, kosher salt, freshly ground black pepper

Provided by Jordan Fitzpatrick

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17

3 tablespoons sweet paprika
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
3 tablespoons light brown sugar
2 teaspoons freshly ground black pepper
1 rack pork rib, membrane removed
2 ½ cups frozen cherry, and their juices included, thawed
¾ cup Frank's RedHot® Buffalo Wing Sauce
½ teaspoon lemon zest, grated
1 lemon, juiced
½ tablespoon worcestershire sauce
2 tablespoons unsalted butter
1 tablespoon granulated sugar
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 275°F (135°C).
  • In a small bowl, stir together the paprika, salt, granulated garlic, granulated onion, chili powder, brown sugar, and black pepper until well-combined.
  • Rub the ribs with the spice mixture to cover both sides. Place ribs on a large sheet of heavy-duty aluminum foil and wrap tightly.
  • Place the wrapped ribs on a baking sheet and bake for 2 hours, or until tender.
  • Make the cherry glaze: In a medium saucepan, combine the thawed cherries and their juices, the Frank's RedHot® Buffalo Wing Sauce, lemon zest and juice, Worcestershire sauce, butter, granulated sugar, salt, and black pepper. Bring to a simmer over medium-high heat and cook for 10-15 minutes, or until the cherries are tender enough to mash completely. Mash the cherries, then remove the pot from the heat. Let the glaze cool for about 20 minutes.
  • Pour the glaze into a blender and blend on high speed until smooth for 2 minutes. Set aside until ready to use.
  • Remove the ribs from the oven and increase the oven temperature to 450°F (220°C).
  • Set a wire rack over a baking sheet. Place the ribs on the rack and unwrap and discard the foil. Coat the ribs all over with the cherry glaze.
  • Return the ribs to the oven and bake until caramelized, 10-12 minutes.
  • Remove the ribs from the oven and let rest for 15 minutes before slicing between the bones into individual ribs and serving.
  • Enjoy!

SPICY KOREAN GLAZED PORK RIBS



Spicy Korean Glazed Pork Ribs image

These succulent ribs, a version of those served at Do Hwa, are adapted from the cookbook Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak, whose mother owns Do Hwa. Wine: serve with a fruity, low-oak chardonnay

Provided by NcMysteryShopper

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

5 lbs pork baby back ribs, trimmed of excess fat
2 quarts water
4 ounces fresh ginger, unpeeled and thinly sliced (about 1 cup)
1/2 cup packed light brown sugar
8 large garlic cloves, minced
1 1/2 cups soy sauce
3 tablespoons sesame oil
3 tablespoons korean red pepper flakes or 2 tablespoons crushed red pepper flakes

Steps:

  • In a large roasting pan set over 2 burners, cover the ribs with cold water and bring to a boil over moderately high heat. Boil for 5 minutes. Transfer the ribs to a large plate; discard the water.
  • Return the pan to the 2 burners and add the water. Add the ribs and ginger; bring to a boil. Add the sugar, garlic, soy sauce, sesame oil and chile flakes. Cover with foil and boil over moderately high heat for 7 minutes. Simmer over moderately low heat, turning the ribs a few times, until tender, about 20 minutes.
  • Preheat the broiler. Transfer the ribs to a large rimmed baking sheet, meaty side down. Boil the braising liquid until thickened and intensely flavored, about 10 minutes. Strain the liquid; you should have about 2 cups.
  • Generously brush the ribs with the braising liquid and broil 4 inches from the heat, rotating the pan, until glazed and lightly charred, about 3 minutes. Turn the ribs meaty side up and brush again with the braising liquid. Broil, brushing occasionally and rotating the pan, until the ribs are glazed, about 4 minutes. Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve.

Nutrition Facts : Calories 1903.7, Fat 144.9, SaturatedFat 51.1, Cholesterol 459.3, Sodium 6484.4, Carbohydrate 42.5, Fiber 2.7, Sugar 29.3, Protein 104.2

SPICY HONEY-GLAZED BABY PORK RIBS (WOLFGANG PUCK)



Spicy Honey-Glazed Baby Pork Ribs (Wolfgang Puck) image

I remember eating at Spago in the early 1980s when I was in law school in LA (this was a treat) and I was in my 20s loving every minute of it. Faye Dunaway was waiting in line in front of me to use the ladies room! Anything "Wolfgang Puck" reminds me of that! By the way, I have no memory of what I ate! This recipe requires overnight marination.

Provided by Oolala

Categories     Asian

Time 14h

Yield 30 ribs, 4 serving(s)

Number Of Ingredients 7

1 cup soy sauce
1 cup sake
1 teaspoon red pepper flakes
4 tablespoons honey
2 tablespoons fresh garlic, minced
6 tablespoons sesame oil
3 lbs baby pork ribs, about 2 sides

Steps:

  • In a bowl, mix together the ingredients except for the ribs. Place the ribs in a container large enough to hold them, one slab on top of another, and pour the marinade over the meat. Cover and let it marinate in the refrigerator overnight.
  • Preheat the oven to 300°F and pour half the marinade in a baking pan. Add the ribs and bake turning frequently for the next 2 hours or until the meat is tender.
  • Under a preheated broiler or on a wood fired grill, glaze ribs for 3-4 minutes per side. Watch carefully to avoid burning.
  • Remove ribs and cut each side into individual pieces. Arrange overlapping on plates or on a platter and spoon the warm marinade over the meat.

Nutrition Facts : Calories 1488.7, Fat 106.7, SaturatedFat 34.2, Cholesterol 312.8, Sodium 4201.6, Carbohydrate 26, Fiber 0.8, Sugar 18.6, Protein 87.8

SPICY HONEY-MUSTARD GLAZED PORK RIBS



Spicy Honey-Mustard Glazed Pork Ribs image

These sumptuous, habit-forming ribs can be mild, to very spicy depending on your taste. My husband and I like things HOT, and the honey, mustard, onion and spices blended together will have you beggin' for more! The ribs have a beautiful presentation and will be well-enjoyed at intimate dinners, as well as backyard barbeques.

Provided by Angela Russell

Categories     Pork Baby Back Ribs

Time 1h

Yield 8

Number Of Ingredients 10

2 tablespoons vegetable oil
1 small onion, minced
1 ½ cups honey
1 cup Dijon mustard
½ cup cider vinegar
¼ cup crushed red pepper flakes
1 teaspoon Cajun seasoning
½ teaspoon salt
ground black pepper to taste
2 (2 pound) slabs baby back pork ribs

Steps:

  • Preheat grill for medium heat and lightly oil grate.
  • Heat oil in a saucepan over medium heat. Saute minced onion for about 5 minutes, or until caramelized. Stir in honey, mustard, and vinegar. Season with crushed red pepper, Cajun seasoning, salt, and black pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat, and set aside.
  • Generously sprinkle ribs with salt and pepper on both sides. Place ribs on grill rack, cover, and open vents halfway. Cook for 35 minutes. Turn ribs once, making sure they are not being over-cooked. Brush tops of ribs with sauce, and cook covered for 5 to 10 minutes Turn ribs over, cover, and cook for another 5 to 10 minutes. Remove ribs from grill. Heat remaining sauce, and serve as a dipping or mopping sauce.

Nutrition Facts : Calories 644.4 calories, Carbohydrate 62.4 g, Cholesterol 117.2 mg, Fat 33.6 g, Fiber 1.6 g, Protein 25 g, SaturatedFat 11.6 g, Sodium 1060 mg, Sugar 53.1 g

SWEET AND SPICY CHIPOTLE-GLAZED RIBS



Sweet and Spicy Chipotle-Glazed Ribs image

Categories     Bake     Currant     Pork Rib     Hot Pepper     Pomegranate     Molasses     Jam or Jelly     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

1 2-pound rack baby back pork ribs
1/4 cup canned chipotle chiles*
3/4 cup red currant jelly
5 tablespoons pomegranate molasses**
1/4 cup low-salt chicken broth
2 tablespoons olive oil
1/4 teaspoon ground allspice

Steps:

  • Preheat oven to 350°F. Line rimmed baking sheet with foil; place metal rack on sheet. Sprinkle ribs all over with salt and pepper; place, meat side down, on rack.
  • Press chiles through sieve into heavy small saucepan (discard solids in sieve). Add remaining ingredients to pan. Stir to blend over medium heat until sauce comes to boil. Season sauce to taste with salt. Transfer 1/2 cup sauce to small bowl and reserve.
  • Brush ribs with 2 tablespoons sauce from pan. Turn ribs over; brush with 2 tablespoons sauce. Roast ribs until very tender, brushing with 2 tablespoons sauce every 15 minutes, about 1 1/2 hours. Cut rack into individual ribs. Serve ribs with reserved sauce.
  • *Chipotle chiles canned in a spicy tomato sauce, often called adobo, are available at some supermarkets, specialty foods stores, and Latin markets.
  • **Pomegranate molasses is a sweet-tart syrup made from reduced pomegranate juice. It can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.
  • To puree canned chipotle chiles:
  • Place chiles and adobo sauce in a small strainer set over a small bowl or saucepan. Because canned chipotles are soft, you can simply use a rubber spatula to mash them through the strainer into the bowl, leaving the skins and seeds behind.

SPICY HONEY-MUSTARD GLAZED PORK RIBS



Spicy Honey-Mustard Glazed Pork Ribs image

These sumptuous, habit-forming ribs can be mild, to very spicy depending on your taste. My husband and I like things HOT, and the honey, mustard, onion and spices blended together will have you beggin' for more! The ribs have a beautiful presentation and will be well-enjoyed at intimate dinners, as well as backyard barbeques.

Provided by Angela Russell

Categories     Pork Baby Back Ribs

Time 1h

Yield 8

Number Of Ingredients 10

2 tablespoons vegetable oil
1 small onion, minced
1 ½ cups honey
1 cup Dijon mustard
½ cup cider vinegar
¼ cup crushed red pepper flakes
1 teaspoon Cajun seasoning
½ teaspoon salt
ground black pepper to taste
2 (2 pound) slabs baby back pork ribs

Steps:

  • Preheat grill for medium heat and lightly oil grate.
  • Heat oil in a saucepan over medium heat. Saute minced onion for about 5 minutes, or until caramelized. Stir in honey, mustard, and vinegar. Season with crushed red pepper, Cajun seasoning, salt, and black pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat, and set aside.
  • Generously sprinkle ribs with salt and pepper on both sides. Place ribs on grill rack, cover, and open vents halfway. Cook for 35 minutes. Turn ribs once, making sure they are not being over-cooked. Brush tops of ribs with sauce, and cook covered for 5 to 10 minutes Turn ribs over, cover, and cook for another 5 to 10 minutes. Remove ribs from grill. Heat remaining sauce, and serve as a dipping or mopping sauce.

Nutrition Facts : Calories 644.4 calories, Carbohydrate 62.4 g, Cholesterol 117.2 mg, Fat 33.6 g, Fiber 1.6 g, Protein 25 g, SaturatedFat 11.6 g, Sodium 1060 mg, Sugar 53.1 g

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From anaffairfromtheheart.com


SWEET AND SPICY CHIPOTLE-GLAZED RIBS RECIPE | BON APPéTIT
2004-09-30 Brush ribs with 2 tablespoons sauce from pan. Turn ribs over; brush with 2 tablespoons sauce. Roast ribs until very tender, brushing with 2 tablespoons sauce every 15 minutes, about 1 1/2 hours.
From bonappetit.com


SPICY SOY GLAZED SHORT RIBS (SLOW COOKER) RECIPE - FOOD NEWS
An Original Recipe by Not Quite Nigella 2 kilos beef short ribs (cut flanken style across the bone or English style aka parallel to bone) Step 1 - Mix the soy sauces, 1 cup of the brown sugar, 1 teaspoon of salt, garlic, ginger, star anise and chilli in a bowl and then marinate the beef ribs in the marinade for 1 hour.
From foodnewsnews.com


SPICY KOREAN GLAZED PORK RIBS RECIPE - JENNY KWAK | FOOD & WINE
Return the pan to the 2 burners and add the water. Add the ribs and ginger; bring to a boil. Add the sugar, garlic, soy sauce, sesame oil and chile flakes.
From foodandwine.com


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