Sweet Sassy Spareribs Recipes

SWEET & SOUR SPARERIBS

Steps:

• Place ribs on rack in a large shallow pan.
• Bake uncovered at 350°F for an hour and a half.
• Meanwhile, combine sugars and cornstarch in medium size pan over stove.
• Stir in ketchup, vinegar and water; bring to a boil.
• Cook and stir until thickened and clear.
• Remove ribs and rack from pan; discard fat.
• Pour about a cup and a half of the sauce over the ribs.
• Bake 30 minutes longer.
• Cut into serving pieces.
• Brush with remaining sauce.
• Yields 6 to 8 servings!
• Absolutely delicious!

SWEET AND SOUR SPARERIBS

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.

SWEET AND TANGY SPARERIBS

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).

SYLVIA'S WORLD FAMOUS TALKED ABOUT SPARERIBS

Steps:

• Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.
• Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.
• Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour.
• Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through- about 20 minutes. Serve with original sauce on the side.

BRAISED SWEET AND SOUR SPARERIBS

Steps:

• Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. To the same pan, add thin and black soy sauce, vinegar, ketchup, rice wine, and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat. Covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from sauce. Pour sauce over the spareribs. Serve immediately.

SWEET & SASSY SAUCE

Steps:

• In a small saucepan, heat all ingredients to allow flavors to blend. Serve warm or at room temperature.

SWEET N SASSY BBQ SAUCE

Steps:

• mix all ingreadients together in a bowl and wisk together until smooth. Heat over medium low for about 2-3 minutes while stirring. (just makes ingreadients blend better) Take a taste of the barbecue sauce, add whats needed to fit your style! ENJOY! :).

SWEET 'N SASSY CHINESE RIBS

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.Place the ribs in a single layer in a large roasting pan. Pour the marinade over the ribs. Turn the ribs to coat them evenly. Cover with plastic wrap and refrigerate for 4 to 6 hours, turning the ribs occasionally.Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Drain the ribs and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.Grill the ribs, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. During the last 20 minutes of grilling time, baste generously with the marinade. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SWEET AND SASSY GINGER BBQ SAUCE

Steps:

• Whisk together all ingredients in a bowl until smooth. May be refrigerated up to one week.

CHINESE SWEET AND SOUR SPARE RIBS

Steps:

• Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.
• Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.
• Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.