STICKY RIBS
Steps:
- Preheat the oven to 300 degrees F.
- Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
- Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
- Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
- Heat a grill or grill pan for cooking at medium-high heat.
- Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.
STICKY BBQ RIBS
No one will be able to resist these sticky BBQ ribs. Glazed with easy, homemade barbecue sauce, they are a guaranteed crowd pleaser.
Provided by Alida Ryder
Categories Dinner
Time 3h50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 160°C/320°F.
- If your ribs still have the membrane/silver skin on the back of the rack attached, remove it by loosening the skin with a knife until you can grab it with a piece of paper towel. Pull the membrane off and discard.
- Combine the salt, sugar, smoked paprika, garlic and onion powder then generously season the ribs on both sides. Place in two baking dishes or foil trays. .
- Pour in the apple juice, cover with foil and place in the oven. Allow to bake for 2½-3 hours or until the ribs are tender.
- To make the barbecue sauce, combine the tomato ketchup, Worcestershire sauce, vinegar, sugar, salt, smoked paprika and garlic powder in a small saucepan. Bring to a simmer and cook for 5 minutes until the sauce is thick and smooth and the sugar has dissolved. Allow to cool to room temperature.
- Once the ribs are tender, remove from the oven and set aside while you prepare the grill. Preheat the grill for at least 5 minutes. Heat should be medium-high as you don't want the barbecue sauce to burn before the ribs are glazed.
- Brush the ribs with the barbecue sauce then place on the grill. Allow to cook for 4-5 minutes per side, brushing the ribs regularly with the barbecue sauce.
- Remove the ribs from the grill, allow to rest for 5 minutes then slice and serve
Nutrition Facts : Calories 654 kcal, Carbohydrate 45 g, Protein 41 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 145 mg, Sodium 2331 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
SWEET AND STICKY PORK RIBS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
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 EASY PORK RIBS
These are fabulous and easy. If you want to cook ribs for a large crowd this is much easier than trying to cram them all onto a barbeque or something, just multiply the recipe accordingly. Serve with cornbread to mop up all the delicious juices!
Provided by peachy_pie
Categories Stew
Time 3h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Rub the ribs with the cumin, sugar, salt, pepper and oil. Pan fry the ribs for 5 minutes on each side or until golden.
- Chuck into a large casserole dish with the remaining ingredients.
- Bake at 160 degrees Celcius, covered, for 2 hours.
- Increase heat to 200 and take off lid. Bake another 30-40 minutes to thicken the sauce until dark and a little syrupy.
- Serve garnished with raw fresh corn kernels and serve with cornbread and steamed fresh greens.
Nutrition Facts : Calories 1035.7, Fat 70.4, SaturatedFat 24.2, Cholesterol 202.4, Sodium 2070.9, Carbohydrate 47.7, Fiber 2.8, Sugar 29.3, Protein 50.1
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
STICKY ASIAN RIBS RECIPE (IN THE OVEN!)
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
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
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
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
REALLY STICKY RIBS
This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids
Provided by Lesley Waters
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 1h35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
- Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
- Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.
Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 1.21 milligram of sodium
STICKY SPARE RIBS CASSEROLE
Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.
Provided by Magdalena Wszelaki
Categories HarperCollins HarperCollins Pork Rib Pork Dinner Molasses Spice Cabbage Dried Fruit Apple
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
- Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
- In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
- Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
- Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
- Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.
STICKY CHINESE SPARERIBS
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
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
OVEN-BAKED SWEET AND STICKY PORK BACK RIBS
I have to say that this is one of the best recipes for back ribs, and since my family loves ribs I have tried many in the past, although they certainly could be grilled on a barbecue the sticky sauce tends to burn on the grill, oven-baking produces a moist tender rib with the most wonderful sticky sauce, so make sure to have lots of napkins when serving these ribs!!! Plan ahead the ribs need to marinade for 8-24 hours (the longer, the better!). This recipe can easily be doubled to serve a crowd, and baked in two separate roasting pans. I make these ribs in a heavy foil baking pan, since the drippings char slightly it makes clean up a breeze, just toss the baking pan in the garbage after baking, if you are not using a disposable baking dish then make certain to line your pan with foil for easy clean-up. You will LOVE THESE RIBS!!!!!!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
- Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size).
- Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
- Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
- Set oven to 350 degrees.
- Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
- Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
- Pour the remaining marinade from the bags into a bowl.
- Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time).
- Transfer the ribs to a serving platter and cut between bones.
- Delicious!
Nutrition Facts : Calories 1550.2, Fat 107.1, SaturatedFat 39.6, Cholesterol 367.4, Sodium 3392.9, Carbohydrate 66.6, Fiber 1.2, Sugar 57.6, Protein 79.5
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- Cut ribs into 3-rib portions. Whisk together honey, oyster sauce, rice wine, garlic, 5-spice powder, crushed red pepper and salt in a bowl.
- Place ribs in slow cooker and cover with sauce, turning ribs to coat. Stand ribs on their side to make them fit, if necessary. Cover and cook on low until meat is tender and falling off the bone, 4 to 5 hours, turning ribs once or twice to allow them to brown.
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