Barbecued Sage Spareribs Recipes

Steps:

• In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

Steps:

• Cut the spare ribs into 2 equal pieces. Remove any visible fat pockets. Lightly score the spareribs in the meat side and place them in a large, shallow bowl. Sprinkle sugar on both sides of ribs, using more on the meaty side. Set aside to marinate for 15 minutes. Pour off any excess liquid. In a small bowl combine the thin and black soy sauces, hoisin sauce, bean sauce, rice wine, oyster sauce, sesame oil and pepper and stir to combine. Pour over the spareribs, making sure that the spareribs are well-coated. Loosely cover the ribs with plastic wrap and marinate overnight in the refrigerator. Just before roasting, use your hands to spread honey on the spareribs, especially on the meaty side. Preheat the oven to 500 degrees. Place a rack in a roasting pan and add enough water so that the water reaches a depth of 1/2- inch in the pan. Place the marinated spareribs meat-side up on the rack, leaving about 1-inch of space between the 2 pieces. Carefully place the pan in the oven and roast 30 minutes. Monitor the water level in the broiler pan to make sure it never falls below 1/4-inch. Carefully remove the roasting pan of ribs from the oven. Preheat the broiler. Place the roasting pan of ribs 4 inches from the heat and broil 5 to 10 minutes or until the spareribs have a sugar crust similar to the crust on a baked ham. Carefully remove the spareribs from the oven and set on a platter to cool 15 minutes. Cut the spareribs into individual ribs and serve immediately or at room temperature. Garnish with cilantro if desired.

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

Steps:

• Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a large saucepan, combine the remaining ingredients. Simmer, uncovered, for 20 minutes, stirring occasionally. Drain ribs; pour sauce over all. , Cover and bake for 30-40 minutes or until tender. Uncover; bake 30 minutes longer, basting several times with sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine spices with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; reserve 1 tablespoon of the mixture for the sauce. Rub both sides of ribs with remaining mixture.
• Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil; bake until tender, about 1 1/2 hours. (There will be hot liquid in baking sheet when removed from oven.)
• Meanwhile, make sauce: In a small saucepan, combine tomato puree, honey, Worcestershire, garlic, reserved spice mixture, and 3/4 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.
• Heat grill to medium. Cut ribs into 4 equal parts. Brush ribs generously with barbecue sauce; grill until charred in spots, 3 to 5 minutes per side. Serve with remaining sauce.

Steps:

• In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour., Meanwhile, in a large skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened., Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.