Spicy Sweet Ribs Recipes

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SWEET& SPICY BBQ RIBS



Sweet& Spicy BBQ Ribs image

Sweet, sticky and with a touch of spice, these bbq ribs will be the star of the show! (if the "show" is dinner, and the "venue" is your backyard). They are so tender they fall of the bone. Right into your mouth. Go ahead. Get some!

Provided by Kylee Cooks

Categories     Dinner

Time 4h10m

Number Of Ingredients 23

2 Tbs paprika (smoked)
1 1/2 Tbs dark brown sugar (packed)
1 Tbs garlic powder
1 Tbs prepared chili powder
1 Tbs kosher salt
1 1/2 tsp onion powder
1 1/2 tsp cracked pepper
1/2 tsp dried thyme
1/2 tsp cayenne pepper
2 Racks St Louis Style Ribs
1 cup ketchup
2/3 cup apple juice
1/3 cup apple cider vinegar
2 Tbs dark brown sugar ((packed))
2 Tbs unsulfured molasses
1 Tbs Worcestershire sauce
1 tsp prepared chili powder
1 tsp smoked paprika
1/2 tsp tsp cumin
1/4 tsp cracked pepper
1 cup apple juice
6 Tbs sauce (from above)
1/4 cup apple cider vinegar

Steps:

  • Take a dull knife, slide the tip under the membrane on the back of each rack, and loosen it. Take the corner of it and pry off the entire membrane from the back of the ribs.
  • Mix the rub ingredients together until well blended.
  • Rub evenly over the top side of the ribs, and massage into the meat. Set aside in the fridge for an hour or so, or overnight if you want even better flavor.
  • Preheat the oven to 300 degrees F. Place the ribs on a foil lined sheet pan, cover with foil and bake for an hour while you make the sauce and mop.
  • After an hour, mop the ribs, and continue to mop every 30-45 minutes or so. The ribs should be in the oven about 3 hours.
  • Remove the ribs from the oven, and baste them with some of the sauce.
  • Heat the grill to medium high and cook them for about 10 minutes, basting regularly with the sauce.
  • Take them off, baste some more and cover with foil. Rest for 30 minutes.

Nutrition Facts : Calories 492 kcal, Carbohydrate 36 g, Protein 31 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 113 mg, Sodium 1803 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving

SWEET-AND-SPICY BABY BACK RIBS



Sweet-and-Spicy Baby Back Ribs image

Provided by Food Network Kitchen

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup rice vinegar (not seasoned)
3 1-pound racks baby back pork ribs
Juice of 1 lemon
Kosher salt and freshly ground pepper
1/2 cup lager-style beer
4 tablespoons unsalted butter
8 cloves garlic, thinly sliced
1 tablespoon chipotle chile powder
1 cup Thai sweet chile sauce (such as Mae Ploy)
2 tablespoons packed light brown sugar

Steps:

  • Preheat the oven to 325 degrees F. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place the ribs bone-side down in a large roasting pan, then add the beer. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.
  • Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the chile powder and cook 1 minute. Stir in the chile sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes. Remove the ribs from the oven; increase the temperature to 400 degrees F. Uncover the pan; carefully pour out the cooking liquid. Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes. Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss. Photograph by Anna Williams

SWEET AND SPICY SHORT RIBS



Sweet and Spicy Short Ribs image

Provided by Food Network Kitchen

Time 6h20m

Yield 4 servings

Number Of Ingredients 14

1/4 cup all-purpose flour
2 tablespoons packed light brown sugar
1 1/2 tablespoons ancho chile powder
2 cloves garlic, minced
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground pepper
4 pounds bone-in short ribs (about 2 inches thick)
3/4 cup apple butter
1/4 cup yellow mustard
1/4 cup ketchup
1 cup apple cider
3 carrots, thinly sliced
5 scallions (white and light green parts only), thinly sliced
Cornbread, for serving

Steps:

  • Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
  • Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
  • Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.

SWEET AND SPICY JERK RIBS



Sweet and Spicy Jerk Ribs image

This no-fuss recipe takes just minutes to prepare. With its sweet, fruity sauce, these ribs will become an anytime favorite for the whole family. -Geri Lesch, New Pork Richey, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 5 servings.

Number Of Ingredients 6

4-1/2 pounds pork baby back ribs
3 tablespoons olive oil
1/3 cup Caribbean jerk seasoning
3 cups honey barbecue sauce
3 tablespoons apricot preserves
2 tablespoons honey

Steps:

  • Cut ribs into serving-size pieces; brush with oil and rub with jerk seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving.

Nutrition Facts : Calories 1082 calories, Fat 61g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 2498mg sodium, Carbohydrate 77g carbohydrate (64g sugars, Fiber 0 fiber), Protein 45g protein.

SWEET FIRE RIB RUB



Sweet Fire Rib Rub image

Also goes very good on some chicken, tri-tip steaks, or pretty much anything BBQ. I do a lot of smoked foods, and it's perfect.

Provided by SmokinMeats

Time 5m

Yield 3

Number Of Ingredients 9

½ cup brown sugar
½ cup white sugar
¼ cup smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon salt

Steps:

  • Mix brown sugar, white sugar, paprika, onion powder, garlic powder, chili powder, black pepper, cayenne pepper, and salt together in a bowl. Store in a sealable container in a cool, dry place.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 82 g, Fat 2 g, Fiber 5.8 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 2369 mg, Sugar 71.7 g

SWEET-AND-SPICY RIBS



Sweet-and-Spicy Ribs image

Provided by Carla Lalli Music

Categories     Kid-Friendly     Pork Rib     Grill/Barbecue     Bon Appétit     Small Plates

Yield 8 Servings

Number Of Ingredients 9

3/4 cup (packed) light brown sugar
1/4 cup smoked paprika
2 tablespoons cayenne pepper
2 tablespoons garlic powder
3 tablespoons kosher salt, plus more
2 St. Louis-style pork ribs (3-4 pounds each)
1/2 cup (1 stick) unsalted butter
1/2 cup apple cider vinegar
Vegetable oil

Steps:

  • Preheat oven to 325°F. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.
  • Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2-3 hours. Let cool.
  • Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.
  • Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5-8 minutes. Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15-20 minutes. Remove sauce from heat, add vinegar, and season with salt.
  • Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5-7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.
  • Do Ahead
  • Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.

SWEET AND SPICY BARBECUED SHORT RIBS



Sweet and Spicy Barbecued Short Ribs image

Paula Zsiray's sweet-spicy barbecue ribs are always a hit. "The sauce is also very good on pork ribs," adds Paula, who lives in Logan, Utah.

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 10 servings.

Number Of Ingredients 16

1 cup sugar
1/2 cup packed brown sugar
2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons pepper
1/4 teaspoon cayenne pepper
7 pounds bone-in beef short ribs
SAUCE:
1 small onion, finely chopped
2 teaspoons canola oil
1-1/2 cups water
1 cup ketchup
1 can (6 ounces) tomato paste
2 tablespoons brown sugar
Pepper to taste

Steps:

  • In a large bowl, combine the first seven ingredients; rub over ribs. Place in two large resealable plastic bags; seal and refrigerate overnight., Line two 15x10x1-in. baking pans with foil; grease the foil. Place ribs in prepared pans. Bake, uncovered, at 325° for 2 hours or until meat is tender., Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in the water, ketchup, tomato paste, brown sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove ribs from the oven. Grill ribs, covered, over indirect medium heat for 20 minutes, turning and basting frequently with sauce.

Nutrition Facts :

SWEET AND SPICY RIBS WITH CILANTRO AND CUCUMBER



Sweet and Spicy Ribs With Cilantro and Cucumber image

These ribs are a treat to put together, since everything cooks in one pan until the sauce becomes a sticky glaze and the ribs turn soft and tender. Some roasted potatoes or a potato salad would do well here if you're serving this as part of a larger spread. Not to be confused with mango chutney, hot mango pickle is a traditional jarred condiment made by preserving mangoes and a variety of hot spices. It's used most commonly in South Asia, and provides the sour and spicy qualities that give these ribs that special oomph of flavor. You can find it in the international section of many supermarkets or in other specialty markets.

Provided by Yotam Ottolenghi

Categories     dinner, meat, roasts, main course

Time 3h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/4 cup/40 grams peeled and finely chopped fresh ginger (from a fat 2-inch knob)
1 small jalapeño, finely chopped, seeds and all
1 1/4 cups/300 milliliters pomegranate juice
3/4 packed cup/30 grams roughly chopped fresh cilantro (fresh coriander)
1/3 packed cup/75 grams light brown sugar
1/3 cup/75 grams hot mango pickle, roughly chopped
2 tablespoons tomato paste
1 1/2 tablespoons coriander seeds, roughly crushed using a mortar and pestle
2 1/4 pounds/1 kilogram baby back ribs (pork loin ribs), cut into 4 equal sections of about 4 ribs each, stabbed a few times on the bony side with a small sharp knife
12 ounces/340 grams shallots (about 4 large or 8 medium shallots), peeled and left whole or halved lengthwise if large
Kosher salt and black pepper
1 English cucumber (about 12 ounces/340 grams), halved lengthwise, deseeded, then very thinly sliced into half-moons
1/4 packed cup/10 grams roughly chopped fresh cilantro (fresh coriander)
3 tablespoons sour cream
1 tablespoon fresh lime juice
1 tablespoon olive oil

Steps:

  • Heat the oven to 300 degrees Fahrenheit/150 degrees Celsius.
  • Prepare the ribs: Add the oil to a large skillet and heat over medium-high. Once hot, add the ginger and jalapeño and stir until fragrant, about 1 1/2 minutes. Add the pomegranate juice, cilantro (fresh coriander), sugar, mango pickle, tomato paste and 1 tablespoon crushed coriander seeds and bring to a simmer. Cook, stirring occasionally, until thickened slightly, about 5 minutes. Set aside.
  • Add the ribs, shallots, 3/4 teaspoon salt and plenty of pepper to a 10-by-13-inch/26-by-34-centimeter roasting pan and toss everything together, arranging the ribs flesh-side up. Pour the sauce on top, wrap tightly with foil, then transfer to the oven to cook for 2 hours.
  • Turn the heat up to 375 degrees Fahrenheit/190 degrees Celsius, remove the foil and baste the ribs with the sauce. Cook, basting once throughout, until ribs are a deep chocolate brown and the sauce is sticky, about 25 minutes more. Let cool slightly while you make the cucumber raita.
  • Heat the remaining 1/2 tablespoon coriander seeds in a small skillet over medium-high. Toast until fragrant, shaking the pan occasionally, 1 to 2 minutes. Transfer to a medium bowl along with the cucumber, cilantro (fresh coriander), sour cream, lime juice, oil, 1/2 teaspoon salt and a good grind of pepper; toss everything together to combine.
  • Divide the ribs, shallots and cucumber salad among 4 plates, spooning some of the sauce over the ribs, and serve immediately.

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!

OVEN BAKED RIBS WITH SWEET AND SPICY SAUCE



Oven Baked Ribs With Sweet and Spicy Sauce image

Baking low and slow is the secret to these fall of the bone oven baked ribs complete with wonderful sides. Ideal for a Sunday dinner.

Provided by Laka

Categories     Pork

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 19

1500 g pork baby back ribs
1/2 tablespoon sea salt
1/2 tablespoon black pepper
2 tablespoons sunflower oil
1 tablespoon olive oil
1/4 cup red onion, finely diced
1/2 teaspoon ground cumin
1/2 cup hot ketchup
2 tablespoons demerara sugar
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 onion, chopped
2 tart apples, cleaned, cut into quarters
1200 g red cabbage, cleaned, cut into thick strips
100 ml balsamic vinegar
1/2 teaspoon ground caraway seed
1 kabocha squash
2 tablespoons olive oil
1 tablespoon sea salt

Steps:

  • Place the ribs meat side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
  • Season both sides of the ribs with salt and pepper then place into a large roasting pan. Sprinkle with sunflower oil. Cover with two sheets of aluminum foil and roast in the oven at 150°C for 3 - 4 hours, until the meat falls easily from the bones.
  • Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with the sauce. Return the ribs to oven and turn the heat to 220°C and bake the ribs for 10-15 minutes, just until the sauce begins to caramelize.
  • Sweet and spicy sauce:.
  • Sauté onions in olive oil until translucent over medium heat. Add the cumin and stir.
  • Add the ketchup, brown sugar and apple cider vinegar. Stir to combine, cook for 2 minutes. Set aside.
  • Braised red cabbage with apples:.
  • Sauté onion in olive oil for 3 minutes.
  • In the meantime cut apple quarters into slices.
  • Add red cabbage, apple slices, ground caraway and balsamic vinegar, stir, cover the pan and simmer over low heat for 20 minutes or until cabbage is tender.
  • Serve as a side to meat dishes.
  • Roasted Kabocha squash:.
  • Wash the pumpkin, remove the stem from the top and hardened part at the bottom, remove the seeds and cut into medium thick slices.
  • Place the slices on a baking sheet lined with parchment paper, season with salt and sprinkle with olive oil. Bake in the oven at 200°C for about 30 minutes, until the skin is soft and meat is slightly.

Nutrition Facts : Calories 446.6, Fat 24.6, SaturatedFat 3.4, Sodium 3041.2, Carbohydrate 57.4, Fiber 9.6, Sugar 39.7, Protein 5.8

SPICY-SWEET RIBS AND BEANS CROCK POT



Spicy-Sweet Ribs and Beans Crock Pot image

I found this recipe in Southern Living! Yummy! I've prepared this the night before on low to have done for an early dinner! I did tweak it. The optional ingredients were added to the original recipe from Southern Living.

Provided by Rita1652

Categories     One Dish Meal

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 (16 ounce) cans pinto beans, drained
4 lbs country-style pork ribs, trimmed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 green bell pepper, diced (optional)
3 garlic cloves, minced (optional)
1/2 teaspoon cumin (optional)
1 (10 1/2 ounce) jar red jalapeno jelly (Used Ghost Pepper Jelly!)
1 (18 ounce) bottle hickory flavored barbecue sauce
1 teaspoon green chili sauce (Tabasco Makes a green Jalapeno sauce but use any hot sauce of choice)

Steps:

  • Place beans in a 5-quart electric slow cooker; set aside.
  • Cut ribs apart; sprinkle with garlic powder, salt, and pepper.
  • Place ribs on a broiling pan. Besides browning for taste this removes some of the fat.
  • Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once.
  • Add ribs to slow cooker, and sprinkle with onion, garlic, and pepper.
  • Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. (I just added right to the beans and it melted in with no problem).
  • Pour over ribs; stir gently.
  • Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours.
  • Remove ribs.
  • Drain bean mixture, reserving sauce.
  • Skim fat from sauce.
  • Arrange ribs over bean mixture; serve with sauce.
  • Serve on a bed of rice.

Nutrition Facts : Calories 791.8, Fat 27.8, SaturatedFat 5.5, Cholesterol 168.1, Sodium 842, Carbohydrate 80.3, Fiber 11.2, Sugar 36.7, Protein 54.3

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2022-05-02 Let stand for an additional 30 minutes at room temperature. Preheat a smoker to 250 to 300 degrees F (121 to 149 degrees C). Add apple wood chunks. Add ribs and smoke …
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SPICY-SWEET RIBS AND BEANS RECIPE | SOUTHERN LIVING
Instructions Checklist. Step 1. Place beans in a 5-quart electric slow cooker; set aside. Advertisement. Step 2. Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs …
From southernliving.com


BBQ PORK RIBS RECIPES - SPICY SALTY SWEET
2020-06-15 Then mix the ingredients, and apply it to the sides of the ribs. Cover the meat, and let it sit in the fridge overnight. Next, preheat your oven to 250 degrees F. Get a roasting pan, …
From spicysaltysweet.com


SPICY-SWEET RIBS AND BEANS RECIPE | MYRECIPES
Step 1 Place beans in a 5-quart electric slow cooker; set aside. Step 2 Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan. Step 3 Broil 5 1/2 inches …
From myrecipes.com


SPICY, SWEET, AND SMOKY OVEN RIBS WITH DOUBLE-DILL PICKLES
2021-09-24 To make the ribs: Season both sides of the rack of ribs with salt, Aleppo pepper, paprika, and black pepper, seasoning the meat side a bit more than the bone side. Let rest for …
From greatist.com


INSTANT POT BBQ BEEF SHORT RIBS RECIPES - SPICY SALTY SWEET
2020-06-15 Steps. The first step is to place the stainless-steel container in the instant pot. Then, put a ½ a cup of water, and some apple cider vinegar into the container. Next, place a trivet or …
From spicysaltysweet.com


THE ULTIMATE SMOKY, SWEET RIBS RECIPE | MYRECIPES
Return slabs, meat sides down, to smoker. Cook, covered with lid, 1 to 1 1/2 hours, checking for tenderness after 1 hour. Step 6. Remove slabs; unwrap and discard foil. Generously brush …
From myrecipes.com


SPICY SMOKED PORK RIBS WITH EASY 5 INGREDIENT DRY RUB
2022-06-02 Whisk the dry rub ingredients together in a bowl. Remove the pork ribs from the package and pat dry. Arrange on a clean work surface. Carefully remove the membrane on …
From girlcarnivore.com


SWEET AND SPICY CROCK POT RIBS - FAVORITE FAMILY RECIPES
2019-02-05 Place ribs on a baking sheet and generously brush the sauce over the ribs. Place the ribs on the top oven rack. Broil for about 3-5 minutes or until the sauce begins to …
From favfamilyrecipes.com


SWEET, SPICY, & STICKY ASIAN RIBS - KOSMOS Q BBQ PRODUCTS
Combine the rub ingredients in a small mixing bowl and whisk well until all of the ingredients are combined. Season both sides of each slab of ribs evenly with the rub. I put more on the meat …
From kosmosq.com


OUR FAVORITE RIB RECIPES OF ALL-TIME | SOUTHERN LIVING
Recipe: Sweet-and-Spicy Short Ribs with Egg Noodles These fall-off-the-bone short ribs get their sweetness from brown sugar and their spiciness from chili powder, paprika and cayenne. The …
From southernliving.com


SWEET AND SPICY BABY BACK RIBS DRY RUB RECIPE - JORDAN'S EASY …
Combine the dry rub ingredients together in a bowl and mix well. Coat the pork ribs with the dry rub and wrap with foil. Place the ribs into a 275 degree preheated oven for 2 1/2 hours. …
From jordanseasyentertaining.com


SWEET AND SPICY ASIAN BBQ RIBS - NEWSCHANNEL5.COM
2022-05-25 Using about 3 tablespoons of the dry rib rub (recipe above) per rack, liberally season the the ribs. Place the ribs meat side up in your preheated grill or smoker. Grill or smoke the …
From newschannel5.com


BRAISED KOREAN SPICY AND SWEET SHORT RIBS - CALL ME PMC
2021-09-22 Instructions. Pat the short ribs dry and sprinkle black pepper on all sides. Heat 2 to 3 tablespoons of sesame oil to a large Dutch oven or skillet. Sear the short ribs on all sides …
From callmepmc.com


SWEET & SPICY ST. LOUIS RIBS | SCHNUCKS
Remove ribs from grill and let stand 10 minutes. Cut into portions and serve with barbecue sauce, if desired. Sweet and Spicy Dry Rub In a small bowl, combine the below ingredients and stir to …
From nourish.schnucks.com


ASIAN SWEET AND SPICY RIBS – INSTANT POT RECIPES
Place beef ribs in the Instant Pot. Add 1/2 cup water. Close and lock pressure cooker lid. Use Meat/Stew function or Manual at high-pressure; set program to 60 minutes. Meanwhile, …
From recipes.instantpot.com


SWEET AND SPICY, TANGY AND TASTY RIBS | HPBAC
2021-05-14 Once the ribs are done smoking, take them out and wrap them in foil with butter, some extra dry rub and a quick dab of rib glaze. After that, you can put the ribs back on the …
From hpbacanada.org


SWEET AND SPICY RIB RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With …
From recipeschoice.com


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