Sweet Sticky Pork Ribs Recipes

STICKY-SWEET PORK RIBS

Steps:

• First, prep the ribs. Flip them meat side down and use a small sharp knife to remove the white membrane on the back side of the ribs.
• In a medium bowl, combine the salt, coconut sugar, smoked paprika, chili powder, and black pepper. Sprinkle about 1/4 cup of the dry rub seasoning onto the ribs and use your hands to rub it all over the meat, front and back.
• Preheat a grill to 300 degrees F. To cook the ribs over indirect heat, ignite only two burners (or half the grill) instead of all of them.
• Place the ribs in a disposable aluminum tray OR place the ribs on a large sheet of aluminum foil and cover with another sheet of aluminum foil, crimping the sides to make a packet. Put the ribs on the grill. Cover grill and cook for an hour, maintaining the 300 degree F heat throughout. The ribs are done when an inserted meat thermometer reaches 145 degrees F.
• While the ribs are cooking, combine the balsamic vinegar, honey, coconut aminos, garlic cloves, ginger, and black pepper in a medium saucepan over medium heat. Cook for 5 minutes, whisking occasionally, until the sauce starts to thicken. Remove from heat.
• Once the ribs are cooked, use tongs to remove the ribs from the pan or foil packet and place directly onto the grates, bone side down, now using direct heat. Baste the meaty side of the ribs with sauce, then cover and cook the ribs for another 20 minutes, basting every 5 minutes.
• Carefully remove the ribs from the grill and place on a large cutting board. Allow the ribs to rest for at least 5 minutes before cutting into individual ribs. Sprinkle with sesame seeds and chopped parsley. Serve warm with any remaining sauce.
• First, prep the ribs. Flip them meat side down and use a small sharp knife to remove the white membrane on the back side of the ribs.
• In a medium bowl, combine the salt, coconut sugar, smoked paprika, chili powder, and black pepper. Sprinkle about 1/4 cup of the dry rub seasoning onto the ribs and use your hands to rub it all over the meat, front and back.
• Preheat the oven to 325 degrees F. Line a baking sheet with a large sheet of aluminum foil. Plece the ribs in the middle, then place another sheet of aluminum foil on top, crimping the edges of the two sheets together to create a sealed package. Roast in the oven for 2 hours.
• While the ribs are cooking, combine the balsamic vinegar, honey, coconut aminos, garlic cloves, ginger, and black pepper in a medium saucepan over medium heat. Cook for 5 minutes, whisking occasionally, until the sauce starts to thicken. Remove from heat.
• Remove the ribs from the oven and carefully peel back the top layer of aluminum foil. Brush with 1/4 cup of sauce. Set the oven to broil on high, then return the ribs to the upper level of the oven for 3-4 minutes.
• Let the ribs rest for at least 5 minutes before individually slicing each rib. Garnish with sesame seeds and chopped parsley before serving with remaining sauce.

OVEN-BAKED SWEET AND STICKY PORK BACK RIBS

Steps:

• In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
• Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size).
• Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
• Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
• Set oven to 350 degrees.
• Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
• Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
• Pour the remaining marinade from the bags into a bowl.
• Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time).
• Transfer the ribs to a serving platter and cut between bones.
• Delicious!

SWEET STICKY PORK RIBS

Steps:

• For sauce, melt butter in a 2 quart saucepan. Add ketchup, pineapple juice, brown sugar, onion, molasses, paprika and garlic powder. Boil for 5 minutes. Transfer to a large bowl and cover. Set aside.
• Place ribs in a large stockpot. Cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until cooked through and no longer pink.
• While ribs are simmering, prepare a charcoal grill. When coals are hot, push them to one side of the grill.
• Drain ribs. Using tongs, dunk ribs in sauce to coat. Place on grill. DO NOT PLACE THE MEAT DIRECTLY OVER THE HOT COALS. Cover grill and cook for 10 minutes. Using tongs, dunk each rib in sauce again and grill covered for an additional 10 minutes.
• Serve with plenty of napkins.

SWEET AND STICKY RIBS

Steps:

• Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
• Preheat the oven to 350 degrees F (180 degrees C).
• Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
• Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
• To serve, place the ribs onto a large serving plate.

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)

Steps:

• Preheat oven to 275 degrees.
• Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
• In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
• Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
• Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
• While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
• In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
• Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
• Top with sesame seeds and green onions.

SWEET HOMESTYLE STICKY RIBS

Steps:

• Cut ribs into 2-rib sections. Mix remaining ingredients; set aside.
• Place ribs in large saucepan or Dutch oven. Add enough cold water to completely cover ribs; cover pan with lid. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. Drain.
• Preheat grill to medium heat. Grill ribs 10 min. or until cooked through (160°F), turning occasionally and brushing generously with the barbecue sauce mixture.

DEEP-FRIED STICKY RIBS RECIPE BY TASTY

Steps:

• In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
• Marinate for at least 1 hour in the refrigerator.
• Preheat oven to 275˚F (190˚C).
• Bake ribs on a baking sheet for 30 minutes.
• Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
• Heat oil for frying to 350˚F (180˚C).
• Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
• Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
• Enjoy!

STICKY CHINESE SPARERIBS

Steps:

• Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
• Combine remaining ingredients; brush ribs thoroughly with sauce.
• Cover and bake at 350 degrees F. 1 hour.
• Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.