Sweet And Spicey Ribs Recipes

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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 & SPICY ST. LOUIS RIBS



Sweet & Spicy St. Louis Ribs image

Dry rubbed with lots of spices--paprika, chili powder, allspice, cinnamon, cloves--these slow-grilled St. Louis-style pork spareribs will star at any summer barbecue.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 5h10m

Yield 4

Number Of Ingredients 13

½ cup light brown sugar
½ cup kosher salt
¼ cup paprika
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
2 cups your favorite barbecue sauce

Steps:

  • About 1 hour before smoking, make the dry rub. Combine all rub ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  • Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
  • Serve ribs with remaining barbecue sauce.

Nutrition Facts : Calories 1304.6 calories, Carbohydrate 83.4 g, Cholesterol 275.4 mg, Fat 82.2 g, Fiber 5.9 g, Protein 57.2 g, SaturatedFat 30 g, Sodium 13093.3 mg, Sugar 61.4 g

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.

STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW



Sticky Tamarind Ribs with Sweet and Spicy Kale Mango Slaw image

Provided by Katie Lee Biegel

Categories     main-dish

Time 7h15m

Yield 4 to 6 servings

Number Of Ingredients 36

2 racks baby back ribs (5 to 6 pounds total)
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon curry powder
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/2 medium yellow onion, grated
1 tablespoon grated fresh ginger
1 cup ketchup
1 cup low-sodium chicken broth
1/4 cup lightly-packed dark brown sugar
2 tablespoons tamarind concentrate paste
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
Sweet and Spicy Kale Mango Slaw, recipe follows
1/4 cup freshly squeezed lime juice
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons granulated sugar
1 tablespoon freshly grated ginger
1/2 teaspoon kosher salt
1 clove garlic, grated
Freshly ground black pepper
5 cups shredded kale
3 cups shredded cabbage
1 mango, julienned
1 red bell pepper, thinly sliced
3 scallions, thinly sliced
1 Thai red chile, thinly sliced (seeds and membranes removed if you like less spice)
3 tablespoons chopped roasted, salted peanuts
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves

Steps:

  • For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
  • Preheat the oven to 500 degrees F.
  • Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
  • For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
  • Remove the ribs from the oven and preheat the broiler to high.
  • Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
  • For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
  • For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
  • Add the dressing to the slaw and toss to combine.

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 SPICEY RIBS



SWEET AND SPICEY RIBS image

Categories     Pork

Number Of Ingredients 8

Racks of Baby Back Ribs
Brown Sugar
Salt & Pepper
Chili Powder
Red Pepper
Garlic Powder
SCOTTS Red Hot BBQ Sauce(This is a vinegar based sauce used on Eastern NC BBQ)
STUBBS Spicy BBQ sauce

Steps:

  • First, remove the sheath on the bottom side of the ribs, this is the very thin layer that is removable. This makes them fall off the bone, optional. Place the ribs on aluminum foil, make the sheets big enough to fold over the ribs. Season with all the dry spices to your taste. Pour the vinegar based sauce on the ribs. Be sure to have the meat side up, this will leave an arc under the ribs as the vinegar runs off the ribs,it will puddle up underneath and cause a braising effect. Wrap up the ribs tightly with the alum foil and place in a pan at 175 in the oven for 4-6 hrs. Turn ribs over, keep in foil coat lightly w STUBBS sauce and rub sugar on bottom. Place on med-hi grill 8mins, turn over and coat top w/sugar for 10 mins. Take out of foil, dump remains in foil on top, close grill for 4mins.Coat w/bbq sauce close grill for 5mins.Turn over and coat bottom w/bbq sauce for 8 mins, the turn 2 more times after 4mins and add bbq sauce. The sugar will slightly burn and create a fantastic crust.

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SWEET-AND-SPICY RIBS RECIPE | BON APPéTIT
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2015-05-19  · Add juices from ribs and ¼ cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15–20 minutes. Remove sauce from …
From bonappetit.com
Estimated Reading Time 2 mins
  • Preheat oven to 325°. Combine brown sugar, paprika, cayenne, garlic powder, and 3 Tbsp. salt in a small bowl; set aside ¼ 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 ¼ 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.
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SWEET AND SPICY SPARERIBS RECIPE - YUMMY.PH
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2019-05-30  · How to cook Sweet and Spicy Spareribs. Wash the spareribs thoroughly and drain well. Add calamansi juice. In a large bowl, mix sugar and …
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  • In a large bowl, mix sugar and salt. Roll or cover each piece of sparerib with the mixture and place the coated spareribs in a large freezer bag. Add the rest of the salt and sugar mixture into the freezer bag, along with pineapple juice, beer, oyster sauce, and sliced labuyo into the freezer bag. Seal the freezer bag and mix marinate by rubbing into the spareribs well. Marinate overnight in the freezer.
  • In a large pan over medium heat, preheat oil. Sauté garlic, onion, ginger, minced labuyo, and five-spice together. Once garlic has turned golden brown, brown the spareribs in two batches. Do not discard the marinade.
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SWEET AND SPICY PORK RIBS RECIPE - YUMMY.PH
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2013-04-11  · How to cook Sweet and Spicy Pork Ribs. Make the marinade: Combine all ingredients in a small bowl. Mix well and set aside. Place ribs on a …
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  • Place ribs on a baking dish. Pour marinade over, making sure everything is well coated. Marinate for 3 hours or overnight in the refrigerator.
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SWEET AND SPICY PORK RIBS RECIPE | COOKING ON THE WEEKENDS
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2015-10-05  · These Sweet and Spicy Pork Ribs are smoky, super succulent and tender. Made with a delicious spice rub that becomes a wonderful sauce as …
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  • In a small bowl, combine the sugar, paprika, chile powder, garlic powder and onion powder. Mix to blend. Set aside.
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SWEET & SPICY BBQ RIBS (OVEN BAKED) - KYLEE COOKS
2016-06-24  · Sweet & Spicy BBQ Ribs (Oven Baked) Posted: 6/24/2016 Updated: 6/30/2020 Recipe. Share . Share on: Print. This post may contain affiliate links which won’t change your …
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Estimated Reading Time 6 mins
  • 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.
  • 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.
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SWEET & SPICY ST. LOUIS RIBS | SCHNUCKS
2021-04-25  · Place ribs, bone-side down, in center of grill or in rib rack, making sure they are not over direct flame. Cover and grill 2 - 2 1/2 hours or until meat is tender and has pulled back …
From nourish.schnucks.com
Servings 4
Total Time 2 hrs 45 mins
Category Dinner
  • For mop sauce, in a small saucepan combine vinegar, brown sugar and cayenne. Add 1/4 cup water and 1/2 teaspoon each salt and black pepper. Cook and stir over medium heat until just simmering and salt is dissolved. Set aside.
  • Meanwhile, prepare grill for indirect cooking. Place about 1 cup of the soaked wood chips directly on charcoal or in smoking box of gas grill. Cover ribs with spice rub.
  • Place ribs, bone-side down, in center of grill or in rib rack, making sure they are not over direct flame. Cover and grill 2 - 2 1/2 hours or until meat is tender and has pulled back from ends of bones, replenishing wood chips in grill and gently brushing mop sauce over ribs every 30 minutes.
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MIKE AND TAMMYS SWEET AND SPICY SMOKED RIBS RECIPE
2010-09-08  · Mike and Tammy's Sweet and Spicy Smoked Ribs. Sep 8, 2010 Because these ribs are smoked for five hours, they're perfect for afternoon kickoffs. Tailgating pros Mike and …
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  • The night before: Combine the brown sugar, paprika, pepper, garlic powder, and salt in a small bowl.
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SWEET AND SPICY CROCK POT RIBS - FAVORITE FAMILY RECIPES
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  • Peel the thin film from the back of the ribs by grabbing with a paper towel and pulling off. Discard the film and keep the ribs refrigerated while you prepare the other ingredients.
  • Prepare the dry rub by placing dried apple slices in a food processor and process until ground fine. Add all of the remaining spices and pulse a few times to combine. Set aside.
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GRILLED BABY BACK RIBS WITH SWEET AND SPICY RUB - SUNDAY ...
2021-05-19  · Season the ribs all over with rib dry rub, cover well, and refrigerate overnight. Preheat oven to 325°F. Allow the ribs to come to room temperature, then lay them bone-side …
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  • On a large rimmed baking sheet, rub each rack of ribs all over with the rib dry rub and refrigerate overnight. Make sure to cover the entire racks well and pat down the rub. It's called a rub for a reason.... rub rub rub and pat pat pat on both sides, you want a really nice coating!
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Healthy Korean Recipes; Sweet & Spicy Soy-Braised Short Ribs; Sweet & Spicy Soy-Braised Short Ribs. Rating: Unrated. Be the first to rate & review! The sticky sauce on these ribs, …
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  • Whisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours.
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SWEET-AND-SPICY PORK RIBS RECIPE - PASCAL RIGO | FOOD & WINE
Instructions Checklist. Step 1. In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 7 minutes. Add the oregano, black …
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SWEET AND SOUR BABY BACK RIBS - SPICY SOUTHERN KITCHEN
2021-05-25  · Honey Chipotle Ribs– both sweet and spicy. SWEET AND SOUR BABY BACK RIBS RECIPE TIPS: Line your baking sheet with aluminum foil for easy clean-up. Remove the …
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  • In a bowl, whisk together the orange juice, brown sugar, apple cider vinegar, ketchup, soy sauce, cornstarch, and Worcestershire sauce. Set aside.
  • In a medium saucepan, heat the oil over medium heat. Add jalapeno slices, garlic, and ginger. Cook for 1 minute.
  • Add orange juice mixture and bring to a boil. Simmer until thickened, about 3 to 4 minutes. Be sure to stir occasionally.
  • Preheat oven to 325 degrees. Line a rimmed baking sheet with aluminum foil. Set a wire rack inside the baking sheet.
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GRILLED SHORT RIBS WITH SWEET AND SPICY RUB - BEST BEEF ...
2021-04-13  · Season 6 boneless beef short ribs with 4 Tbsp. sweet and spicy dry rub or mix 2 Tbsp. salt and 2 Tbsp. pepper to use as the seasoning. Pat the seasoning down to encrust the …
From bestbeefrecipes.com
  • Season 6 boneless beef short ribs with 4 Tbsp. sweet and spicy dry rub or mix 2 Tbsp. salt and 2 Tbsp. pepper to use as the seasoning. Pat the seasoning down to encrust the beef.
  • Allow to rest for at least 10 minutes after removing from the grill. Melt a pat of butter on top. Serve, and enjoy!
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EASY FALL OFF THE BONE OVEN-BAKED RIBS
2020-12-22  · The full ribs recipe is below, but here’s a quick overview of the method we follow in our kitchen: Remove the membrane (remember, this ensures fall off the bone ribs). Generously season both sides with salt and pepper. This is also a great opportunity for adding more flavor with your favorite spice rub. Cover the ribs with aluminum foil. Bake the ribs at a low …
From inspiredtaste.net
5/5 (553)
Category Dinner
Cuisine American
Total Time 4 hrs 15 mins
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SWEET AND SPICEY RIBS RECIPES
2021-08-10 · This Crock Pot Ribs Recipe is so easy to make in the slow cooker!. Barbecue pork ribs are a sure sign that summertime is here. This easy recipe works well for beef short ribs, or pork baby back ribs because the sweet and spicy sauce tenderizes and seasons the meat as it cooks in the Crock Pot. From centslessdeals.com 5/5 (1)
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SWEET AND SPICY SPARERIBS RECIPE | PANLASANG PINOY MEATY ...
2020-02-13  · This recipe has a sweet and spicy taste of this dish that you will surely enjoy. Sweet and spicy spareribs is an Asian dish and served on some Chinese restaurants. Now you don’t have to go to the restaurant to eat this dish, you can cook it in you own kitchen with no special ingredients or special cooking skills needed. To cook this dish; Marinate spareribs in …
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BBQ GURU SWEET AND SPICY RIBS RECIPE
Lay the ribs, meat side down onto the seasoned foil. Repeat the process on the bone side of the ribs with the rest of the ingredients. Place ½ cup of apple juice into the foil with the ribs and cover tight with both layers of foil. Cook for another 1.5 hours or until the ribs feel tender when inserting a toothpick into the meat.
From bbqguru.com
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ASIAN SWEET & SPICY RIBS | NEW MEXICO BEEF COUNCIL
Recipe: asian sweet & spicy ribs Asian Ribs. Asian sweet & spicy ribs serving suggestion. asian sweet & spicy ribs. The right balance of sweet and spicy, these Asian beef ribs, using Country Style Ribs, garlic sauce, ginger and honey, will be sure to take your taste buds on a journey. Ingredients. 1 1/2 to 2 pounds beef Country Style Ribs ; 1 cup mirin; 1/2 cup sweet …
From nmbeef.com
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SWEET AND SPICY BABY BACK RIBS DRY RUB RECIPE | JORDAN'S ...
1 tsp cayenne pepper. Instructions. 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. Prepare a charcoal grill for low heat. Remove the ribs from the oven and finish on the grill.
From jordanseasyentertaining.com
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Top Asked Questions

How to cook sweet and Spicy Spicy ribs?
Sweet and spicy spareribs is an Asian dish and served on some Chinese restaurants. Marinate spareribs in pineapple juice, soy sauce, garlic, brown sugar, black pepper and ginger for about 1 hour. Simmer ribs with marinade for about 40 minutes or until almost tender.
How to cook ribs in the oven with barbecue sauce?
Directions 1 Make Barbecue Sauce 2 While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat. ... 3 To Finish 4 Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce. Optional: Move an oven rack near to the top of the oven. ...
What is the best sauce to cook ribs in?
Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
What is the best dry rub for ribs?
The best dry rub for ribs made up mostly of light brown sugar with a teaspoon each of cumin, chili powder, celery salt, paprika, garlic powder, garlic salt, and cayenne pepper. Mix all of the ingredients together in a bowl and then pat into the rack of baby back ribs.

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