Sweet And Spicy Baby Back Ribs Recipes

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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 SMOKY BABY BACK RIBS



Sweet and Smoky Baby Back Ribs image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 3 servings

Number Of Ingredients 6

3 racks baby back ribs (2 1/2 to 3 pounds)
1 cup bourbon whiskey
1 tablespoon each salt, pepper, paprika, brown sugar
1 teaspoon each garlic powder and onion powder
Barbecue sauce, of choice
2 cups wood chips, preferably whiskey barrel chips or hickory chips, soaked in 2 cups beer for 1 hour, then drained

Steps:

  • Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.) Place the ribs in a roasting pan and pour the bourbon over them. Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.
  • Meanwhile, combine the ingredients for the rub in a bowl and stir to mix. Pour off and discard the bourbon. Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers. Let the ribs marinate for 30 minutes, while you light your grill.
  • Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 350 degrees. Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours. The last 15 minutes, brush the ribs with 1/3 cup sauce. Sprinkle with the remaining rub. Serve the remaining barbecue sauce on the side.

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

SWEET & SPICY BABY BACK RIBS



Sweet & Spicy Baby Back Ribs image

Grill in a foil packet to ensure these Sweet & Spicy Baby Back Ribs live up to their name. You'll love the added sweet taste of these spicy baby back ribs.

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Yield 6 servings

Number Of Ingredients 6

1 Tbsp. paprika
2 tsp. garlic powder
1-1/2 tsp. ground black pepper
3 lb. pork baby back ribs
1/2 cup apple juice
1 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce

Steps:

  • Heat grill to medium heat.
  • Mix seasonings; rub onto both sides of ribs. Place half the ribs in single layer on large sheet of heavy-duty foil. Bring up sides of foil; double fold top and one end. Add 1/4 cup apple juice through open end of packet. Double fold remaining end to seal packet, leaving room for heat to circulate inside. Repeat to make second packet.
  • Grill packets 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
  • Return ribs to grill; brush with 1/2 cup barbecue sauce. Grill 15 min., turning and brushing occasionally with remaining sauce.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 570 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 20 g, Protein 27 g

SWEET AND SOUR BABY BACK RIBS SHEET PAN RECIPE BY TASTY



Sweet And Sour Baby Back Ribs Sheet Pan Recipe by Tasty image

Here's what you need: diced pineapple, rice vinegar, vegetable oil, soy sauce, fresh ginger, ketchup, honey, garlic, cornstarch, baby back ribs, salt, pepper, red bell peppers, green bell peppers, sesame seeds, fresh scallions, white rice

Provided by Frank Tiu

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

20 oz diced pineapple, 1 can
1 cup rice vinegar
1 cup vegetable oil
2 tablespoons soy sauce
¼ cup fresh ginger
1 cup ketchup
2 tablespoons honey
5 cloves garlic, minced
2 tablespoons cornstarch
3 ½ lb baby back ribs, 1 rack
1 tablespoon salt
1 tablespoon pepper
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
2 teaspoons sesame seeds
2 tablespoons fresh scallions, sliced
white rice, cooked, for serving

Steps:

  • Preheat the oven to 275°F (140°C).
  • Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half.
  • Place the baby back ribs on a baking sheet and season with salt and pepper on both sides.
  • Brush half of the glaze all over the ribs.
  • Cover the ribs with aluminum foil, wrapping tightly.
  • Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C).
  • Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs.
  • Bake for 20 minutes, until the peppers are softened.
  • Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside.
  • Enjoy!

Nutrition Facts : Calories 857 calories, Carbohydrate 40 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 30 grams

SWEET N' SPICY BBQ BABY BACK RIBS



Sweet n' Spicy BBQ Baby Back Ribs image

Pork baby back ribs get a sweet and spicy brown sugar-cayenne pepper rub, then are brushed with BBQ sauce on the grill until done-deliciously!

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 8 servings

Number Of Ingredients 7

1/2 cup packed brown sugar
1/2 cup unsweetened cocoa powder
2 Tbsp. minced garlic
1 Tbsp. onion powder
1/2 tsp. ground red pepper (cayenne)
4 lb. pork baby back ribs
1 bottle (18 oz.) BULL'S-EYE Original Barbecue Sauce

Steps:

  • Heat oven to 350°F.
  • Mix sugar, cocoa powder, garlic and seasonings until blended. Rub onto both sides of ribs. Place in foil-lined 13x9-inch pan. Bake 1 hour.
  • Heat grill to medium-high heat; cover grill grates with additional foil. Transfer ribs from pan to grill grate.
  • Grill ribs 20 min. or until done, turning and brushing occasionally with barbecue sauce.

Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 770 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 34 g, Protein 27 g

SWEET & SPICY ASIAN STYLE BBQ BACK RIBS



Sweet & Spicy Asian Style BBQ Back Ribs image

The spicy sweetness of the rub is complemented with the fruit and spice notes of the sauce in these delicious Asian-inspired pork back ribs.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 5h20m

Yield 6

Number Of Ingredients 14

2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
¼ cup packed light brown sugar
3 tablespoons fine sea salt
4 ½ teaspoons onion powder
4 ½ teaspoons chili powder
4 ½ teaspoons paprika
2 teaspoons ground black pepper
¾ cup clover honey
½ cup reduced-sodium soy sauce
2 tablespoons red plum jam
1 tablespoon apple cider vinegar
1 tablespoon chili garlic sauce*
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup tamarind juice, in a spray bottle*

Steps:

  • About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
  • Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
  • Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
  • Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
  • Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

Nutrition Facts : Calories 1954 calories, Carbohydrate 62.9 g, Cholesterol 490.7 mg, Fat 143.5 g, Fiber 2.3 g, Protein 99.8 g, SaturatedFat 53 g, Sodium 3937.3 mg, Sugar 48.9 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.

SAVORY, SPICY AND SWEET BABY BACK RIBS



Savory, Spicy and Sweet Baby Back Ribs image

This recipe was given to me ages ago and I just recently made it again. I had to get it on Zaar to share and to keep in my favorite recipes. This is the easiest way to make tender and tasty baby back ribs when you're short on time.... or like me, whenever I want some finger lickin good ribs. These are Savory, Spicy and Sweet!

Provided by Vseward Chef-V

Categories     Sauces

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 racks of baby-back pork ribs
1 1/2 cups root beer
1 cup ketchup
1/2 cup orange juice
2 tablespoons molasses
3 tablespoons Worcestershire sauce
2 garlic cloves, minced
3 tablespoons onions, minced
1/2 teaspoon paprika
1/4 teaspoon ginger
1/4 teaspoon Pickapeppa Sauce
2 tablespoons cornstarch
salt and pepper

Steps:

  • Mix root beer, orange juice, ketchup, molasses, Worcestershire sauce, onion, paprika, ginger and hot sauce in a medium sauce pan. Whisk in 2 tbsp cornstarch and bring to a boil. Simmer a few minutes until thickened slightly.
  • Remove fatty membrane from underside of ribs and season with salt and pepper.
  • Place ribs in crock pot (you may have to cut each rack in half so they will fit) and cover with sauce. Cook on low for 4-5 hours. Move ribs around every hour or so, so they all have a turn being submerged in the sauce.

Nutrition Facts : Calories 169.3, Fat 0.4, SaturatedFat 0.1, Sodium 810.3, Carbohydrate 43.1, Fiber 0.5, Sugar 33.3, Protein 1.5

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2016-05-10 Instructions. Preheat oven to 250 degrees F. Line a baking sheet with aluminum foil. In a medium bowl, combine most of the spice rub from the pouch (reserving 1 teaspoon), the cola, lemonade, and hot sauce; whisk thoroughly for a …
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INSTANT POT® SWEET BABY BACK RIBS RECIPE | ALLRECIPES
These tender, sweet, and sticky baby back ribs with beer take 1 hour from prep to plate, thanks to the Instant Pot®. If you like them spicy, add a teaspoon of cayenne pepper to the dry rub.
From cooklife.dedyn.io


SWEET AND SPICY BABY BACK RIBS RECIPE - STL COOKS
Heat the fat in a 6-quart enameled Dutch oven over medium high heat and brown the ribs on all sides. Pour in the stock; add water to cover if necessary. Add the vegetable scraps and bring to a boil. Lower the heat to a simmer, cover and cook for …
From stlcooks.com


SWEET & SPICY BABY BACK RIBS | RECIPE | TASTEFULLY SIMPLE RECIPES, …
May 16, 2016 - Everyone's favorite grilling food is ribs - and this recipe will have them begging for more! May 16, 2016 - Everyone's favorite grilling food is ribs - and this recipe will have them begging for more! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


SPICY PORK BABY BACK RIBS - THERESCIPES.INFO
Sweet-and-Spicy Baby Back Ribs Recipe - Food Network trend www.foodnetwork.com. Directions 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... See more result ›› 13. Visit site . News result for spicy pork baby back ribs Giada's …
From therecipes.info


CLASSIC SWEET AND SPICY BBQ SAUCE RECIPE - CHATELAINE | RECIPE
Try this recipe and you'll never go for store-bought again. May 16, 2013 - Do you need a BBQ sauce recipe if you can just pick it up at the store? Short answer: yes. Try this recipe and you'll never go for store-bought again. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


DAN’S SWEET & SPICY BABY BACK BBQ RIBS - COOKING MAMAS
2012-04-17 Season both sides of ribs with rub. Preheat barbeque to 250 degrees. Lay the ribs on the barbeque, rib side down or on a vertical rack. Cook for 2-2 ½ hours, basting every ½ an hour with rib baste. Remove from heat and cut/slice …
From cookingmamas.com


SWEET HEAT CHILI RECIPE - THERESCIPES.INFO
sweet potato, chili, reduced fat sharp cheddar cheese,.... All information about healthy recipes and cooking tips
From therecipes.info


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