Sweet Saucy Ribs Recipes

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SWEET AND STICKY PORK RIBS



Sweet and Sticky Pork Ribs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds pork spareribs
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon packed dark brown sugar
1 tablespoon balsamic vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 cup balsamic vinegar
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup honey
2 tablespoons whole grain mustard
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot sauce
1/4 teaspoon kosher salt

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.

MOM'S 'SWEET 'N' SOURS' PORK RIBS



Mom's 'Sweet 'n' Sours' Pork Ribs image

My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!

Provided by HOWITZER

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h25m

Yield 4

Number Of Ingredients 11

1 cup white sugar
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
2 cups water
½ cup soy sauce
½ cup vinegar
2 pounds pork spareribs, cut into bite size pieces
1 tablespoon vegetable oil
2 cloves garlic, chopped

Steps:

  • In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
  • Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
  • Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g

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 & SOUR SPARERIBS



Sweet & Sour Spareribs image

Absolutely delicious ribs! Best I ever had. My mom has been making this recipe and anyone who has ever tried it asks me for the recipe! ENJOY!

Provided by bikelap9

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

5 -6 lbs pork spareribs or 5 -6 lbs pork back ribs
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup vinegar
1/2 cup cold water

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



Sweet and Sour Spareribs image

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

6 pounds pork spareribs or pork baby back ribs
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup cider vinegar
1/2 cup cold water

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 SAVORY RIBS



Sweet and Savory Ribs image

My husband, Randy, and I love barbecue ribs, but with our busy schedules, we rarely have time to fire up the grill. So we let the slow cooker do the work for us. By the time we get home from work, the ribs are tender, juicy and ready to devour.-Kandy Bingham, Green River, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 8 servings.

Number Of Ingredients 7

1 large onion, chopped
4 pounds boneless country-style pork ribs
1 bottle (18 ounces) honey barbecue sauce
1/3 cup maple syrup
1/4 cup spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place onion in a 5-qt. slow cooker. Top with ribs. In a small bowl, combine remaining ingredients; pour over ribs. Cook, covered, on low 8-9 hours or until meat is tender.

Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 130mg cholesterol, Sodium 945mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 0 fiber), Protein 40g protein.

SWEET N TASTY BBQ RIBS



SWEET N TASTY BBQ RIBS image

BBQ ribs done perfectly in the oven or on the charcoal grill. Just a rack of pork back ribs and 5 hours until the tastiest ribs ever!

Provided by John Mooney

Categories     Main Course

Time 5h50m

Number Of Ingredients 17

1 rack Pork back ribs
1/2 cup Brown sugar
1/2 cup White sugar
1/4 cup Paprika
3 tablespoons Kosher salt
1 tablespoon Black pepper
2 tablespoons Garlic powder
2 tablespoons Onion powder
1 teaspoon Ground mustard
1 teaspoon Celery salt
1 teaspoon Dried thyme
1 1/2 cups Ketchup
1 cup Water
1/4 cup Worcestershire sauce
1/4 cup Apple cider vinegar
2 tablespoons Rib rub (From above recipe)
1/4 cup Honey

Steps:

  • Make the dry rub by adding all the dry ingredients and mixing well.
  • Remove the ribs membrane from the underside of the rack. Insert a small utensil under the membrane skin at a bone location and gently pry the membrane up so that you can grab it with a paper towel. Use the paper towel to get a hold of the membrane and pull of the membrane.
  • Liberally apply the rub to the top and bottom of the rack of ribs. Wrap the ribs in plastic wrap for at least 30 minutes or overnight.
  • Start your grill, oven or smoker and set the temperature to 250 degrees. Place a water pan into the grill, under the grill grate, and fill the pan halfway with hot steaming water.
  • Place your ribs onto the grill and close the lid. Rotate the ribs once after 2 hours. After 4 hours apply the barbecue sauce to the ribs and then close the lid for at least 30 minutes. After 30 minutes, check the temperature of the ribs. The internal temperature of the ribs should be between 195 degrees and 205 degrees. Cover the ribs and let the ribs rest in a warm place for 20 to 30 minutes before carving.
  • While your ribs begin to cook, make the barbecue sauce. The sauce and the rub can be made a head of time.
  • Serve the barbecue sauce on the side and provide bottles of hot sauce for your guests that prefer hot and spicy ribs. Enjoy!

Nutrition Facts : Calories 1463 kcal, Carbohydrate 202 g, Protein 59 g, Fat 47 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 196 mg, Sodium 16172 mg, Fiber 4 g, Sugar 132 g, ServingSize 1 serving

SWEET & SAUCY RIBS



Sweet & Saucy Ribs image

Make and share this Sweet & Saucy Ribs recipe from Food.com.

Provided by looneytunesfan

Categories     Pork

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs pork baby back ribs
1 teaspoon black pepper
2 1/2 cups barbecue sauce (not mesquite flavored)
1 (8 ounce) jar cherry jam or 1 (8 ounce) jar preserves
1 tablespoon Dijon mustard
1/4 teaspoon salt
additional salt and black pepper (optional)

Steps:

  • Slow Cooker Directions
  • Trim excess fat from ribs. Rub 1 teaspoon pepper over ribs. Cut ribs into 2-rib portions; place in slow cooker.
  • Combine barbecue sauce, jam, mustard and 1/4 teaspoon salt in small bowl; pour over ribs.
  • Cover; cook on LOW 6 to 8 hours or until ribs are tender. Season with additional salt and pepper, if desired. Serve ribs with sauce.

Nutrition Facts : Calories 919.4, Fat 56.5, SaturatedFat 20.2, Cholesterol 183.7, Sodium 1649.4, Carbohydrate 60, Fiber 2.8, Sugar 34, Protein 39.8

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

CHINESE SWEET AND SOUR SPARE RIBS



Chinese Sweet and Sour Spare Ribs image

This sweet and sour dish is made with tender and succulent spare ribs. The whole family will love these sticky ribs.

Provided by yanyangtian

Categories     World Cuisine Recipes     Asian     Chinese

Time 51m

Yield 4

Number Of Ingredients 8

1 pound pork spare ribs, cut into 1 1/2-inch pieces
2 tablespoons soy sauce
2 teaspoons rice wine, divided
¼ teaspoon salt
2 cups vegetable oil for frying
⅓ cup white sugar
¼ cup water
2 teaspoons Chinese black vinegar

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.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 17.8 g, Cholesterol 59.9 mg, Fat 26 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 6.9 g, Sodium 643.5 mg, Sugar 17.2 g

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From ranchstylekitchen.com


SWEET AND SOUR SPARE RIBS - CHINA YUMMY FOOD
2020-01-21 1. Cut the spare ribs into small pieces. Mix 3 plum, 2 tablespoons of cooking wine, 1.5 tablespoons of light soy sauce,3 tablespoons of vinegar and 300ml clear water in a bowl to make sesame sauce. 2. Heat a pot with clear water, add 2 slices of ginger and spare ribs. Heat it under high heat until boiling. Drain and transfer the spare ribs on a ...
From chinayummyfood.com


STICKY, SAVORY, SWEET HOMEMADE BBQ SAUCE + OVEN BAKED RIBS
2020-09-05 Preheat oven to 275 degrees F. In a bowl mix together coconut sugar through cayenne pepper. Set aside. Line a baking sheet with tin foil. Add another piece of tin foil onto the baking sheet, big enough to cover one rack of ribs. Place one rack of ribs upside down on tin foil.
From oursavorylife.com


THE ULTIMATE SMOKY, SWEET RIBS RECIPE | MYRECIPES
Return slabs, meat sides down, to smoker. Cook, covered with lid, 1 to 1 1/2 hours, checking for tenderness after 1 hour. Step 6. Remove slabs; unwrap and discard foil. Generously brush both sides of slabs with Sweet-and-Spicy Barbecue Sauce. Step 7. Return slabs to smoker, and smoke 20 minutes or until caramelized.
From myrecipes.com


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