TANGY SPARERIBS
I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes. They have an old-fashioned homemade barbecue sauce that clings to every morsel. -Judy Clark, Elkhart, Indiana
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion and celery; cook and stir for 4-5 minutes or until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat. , Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer or until ribs are tender.
Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 478mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.
SWEET AND TANGY SPARERIBS
This recipe is one that has been passed down two generations. They taste like no other ribs I have ever tried. They are sweet and tangy just like the name says. They seem to come straight from the Orient. Lots of raves on this one. Very yummy.
Provided by KOOKIEKRIS
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat bacon drippings in a large, heavy skillet over medium heat. Place spareribs in the skillet, and brown on each side for about 5 minutes. Season with garlic salt and pepper.
- In a medium bowl, mix mustard, molasses, soy sauce, vinegar, Worcestershire sauce, and hot pepper sauce.
- Place browned ribs in a large baking dish. Cover with the mustard sauce mixture.
- Bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees F (70 degrees C).
Nutrition Facts : Calories 776.4 calories, Carbohydrate 13.2 g, Cholesterol 190.9 mg, Fat 63.4 g, Fiber 0.5 g, Protein 36.3 g, SaturatedFat 21 g, Sodium 1894.8 mg, Sugar 8.4 g
PEKING SWEET AND TANGY SPARERIBS
Steps:
- Start by mixing all the sauce ingredients in a small bowl.
- Cut the spareribs into pieces, making the cut between each bone.
- Heat a pot to medium/high heat. Once the pot is hot, about an inch of oil to the pot. I like using a dutch oven for this, but a wok or any other pot works fine.
- Add the ribs, small batch as a time and brown on as many sides as you can. Don't over crowd the pot, do this is batches, removing the browned ribs and adding more as space allows. Continue to shallow fry the rest of the ribs.
- Heat a wok over high heat. When it begins to smoke, a bit of oil, just enough the coat the surface.
- Add the ginger, garlic and onions. Fry until the onions are slightly translucent.
- Turn down the heat to medium. Add the pork ribs and pour in your sauce mixture. Stir continuously until everything is well coated. Continue to mix until the sauce thickens.
- Garnish with toasted sesame seeds.
SWEET AND SPICY ASIAN BARBECUED RIBS
Provided by Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to approximately 250 degrees F.
- Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
- While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
- After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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.
SWEET AND TANGY SPARE RIBS
A friend once called me, asking for a meat recipe. "It has to be amazingly good and incredibly easy," she said. "I'm kidding," she then added, but I knew she really wasn't. And I had just the thing. Whenever I meet her husband, he makes sure to thank me, AGAIN, for "those awesome ribs." Where does it say that great dishes have to be long, hard, and complicated? READ MORE
Provided by Recipe By Renee Muller
Categories Mains , Appetizers
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit. In a baking pan, arrange ribs in one layer. In a medium bowl, combine duck sauce, water, teriyaki sauce, garlic, paprika, onion flakes, salt, and pepper. Pour over ribs. Cover tightly with foil; bake for three hours.
- Let ribs cool; then refrigerate overnight.
- Preheat oven to 375 degrees Fahrenheit (use the "roast" setting, if available). Remove congealed fat layer from the ribs. Roast, uncovered, spooning sauce over the ribs once or twice, until ribs are braised and glistening, about 20 minutes.
SWEET AND TANGY BBQ SAUCE
Great thick sauce on ribs and chicken!
Provided by CAPITALCATERING
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 50.3 calories, Carbohydrate 10.2 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 260 mg, Sugar 8.8 g
SWEET AND SOUR SPARERIBS
Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made. Dad especially loved these tender tasty ribs with their thick, tangy sauce. Mom liked them because the sauce was no fuss to make. - Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.
Nutrition Facts : Calories 887 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 646mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 52g protein.
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 TANGY COUNTRY STYLE RIBS
Make and share this Sweet and Tangy Country Style Ribs recipe from Food.com.
Provided by bmclanahan
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Broil ribs on all sides until brown. Drain well.
- Combine all other ingredients and heat to boiling, stirring constantly.
- Pour over ribs and bake uncovered at 325% for 1 1/2 hours.
Nutrition Facts : Calories 748.9, Fat 43, SaturatedFat 14.8, Cholesterol 156.5, Sodium 972, Carbohydrate 49.9, Fiber 1.4, Sugar 45.1, Protein 40.4
SWEET AND SPICY BARBECUED PORK SPARERIBS
These ribs are totally AMAZING!!!!!! Plan ahead these ribs have to marinate for 8-24 hours after baking them in the oven. They can be grilled or broiled. If you are making more than 4 pounds of ribs then double the sauce ingredients, but do not increase the fresh garlic.
Provided by Kittencalrecipezazz
Categories Pork
Time 8h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare a large roasting pan.
- Wrap the serving-size ribs in heavy-duty foil.
- Place in a roasting pan (or use a baking dish large enough to hold the ribs).
- Place in the oven and bake for about 1-1/2 hours at 350 degrees.
- Discard the foil and place the ribs back in the roasting pan or a very large glass bowl; cool to almost room temperature or cool enough to place in the refrigerator.
- In a large bowl whisk together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chili sauce, fresh garlic, minced onion and cayenne pepper.
- Pour the sauce over the ribs, tossing to coat the ribs with the sauce.
- Cover and refrigerate for 8-24 hours.
- Preheat the grill or broiler (if broiler cooking then place the ribs on a large broiler pan.
- Grill or broil for about 30-35 minutes, brushing with the marinade towards the last 10-15 minutes of cooking time.
- Delicious!
Nutrition Facts : Calories 1620.4, Fat 108.6, SaturatedFat 41, Cholesterol 356, Sodium 1864.4, Carbohydrate 68.2, Fiber 1.4, Sugar 59, Protein 81.6
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