SWEET-AND-SPICY BABY BACK RIBS
Provided by Food Network Kitchen
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
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 RIBS
Provided by Carla Lalli Music
Categories Kid-Friendly Pork Rib Grill/Barbecue Bon Appétit Small Plates
Yield 8 Servings
Number Of Ingredients 9
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 SHORT RIBS
Provided by Food Network Kitchen
Time 6h20m
Yield 4 servings
Number Of Ingredients 14
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 FIRE RIB RUB
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
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 WITH CILANTRO AND CUCUMBER
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
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 FALL-OFF-THE-BONE RIBS
Sriracha hot sauce and brown sugar are the namesake spicy and sweet behind these succulent ribs. Be sure to have plenty of extra napkins on hand!
Provided by Inspired Taste
Categories Entree
Time 4h15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 275°F. Place ribs meat side down on cutting board. Locate thin membrane covering rack. This membrane can be tough when cooked. To remove, use knife to gently slide under membrane then using fingers, pull membrane away from bones. If slippery or difficult to remove, use kitchen towel to take hold of membrane and pull.
- Season both sides of ribs with salt and pepper; place in large roasting pan. (It may be necessary to cut ribs in half in order for them to fit into pan). Cover with 2 sheets of foil.
- Roast 3 hours 30 minutes to 4 hours or until pork falls easily from bones.
- To make barbecue sauce, in 2-quart saucepan, heat oil over medium heat. Add onion; cook and stir until translucent. Stir in cumin. Add ketchup, brown sugar, Sriracha sauce and vinegar; stir to combine. Season sauce with salt. Cook 2 minutes. Set aside.
- Remove ribs from oven; uncover. Generously brush both sides of ribs with barbecue sauce.
- Move oven rack to top rack position in oven; set oven control to broil. Broil ribs 3 to 4 minutes or just until sauce begins to caramelize.
Nutrition Facts : ServingSize 1 Serving
SWEET& SPICY BBQ RIBS
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
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 & SPICY ASIAN STYLE BBQ BACK RIBS
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
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 GEORGIA RIBS
This recipe is adapted from "Cooking with Fire and Smoke", a great BBQ cookbook. This packs a bit of a punch--sneaks up on you--and is SO tasty.
Provided by MrsSnax
Categories Pork
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except ribs and oil in a medium saucepan.
- Heat to boiling; reduce heat.
- Simmer uncovered for 10 minutes.
- Place ribs in shallow glass or ceramic dish and pour sauce of the ribs, reserving about a third for basting.
- Let stand covered in fridge for at least 2 hours.
- Preheat grill.
- If using charcoal, bank the coals at one end and place a drip pan at the other end.
- Brush the gril lightly with oil.
- Place ribs on the grill over the drip pan and cover cook with vents half open and baste often.
- Cook until tender, about 1 1/2 hours (charcoal users will have to add more preheated coals after about 45 minutes).
- When ribs are tender, move them to direct heat and grill until crisp.
- *Youcan also par cook these in the oven--I baked them at 300 degrees for an hour and a half before my husband grilled them crisp and that worked out well.
- *.
Nutrition Facts : Calories 1424.2, Fat 86.7, SaturatedFat 31.4, Cholesterol 312.8, Sodium 423, Carbohydrate 76.6, Fiber 1.9, Sugar 56, Protein 80.6
SWEET AND SPICY BARBECUED SHORT RIBS
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
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 JERK RIBS
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
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.
OVEN BAKED RIBS WITH SWEET AND SPICY SAUCE
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
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
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- 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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