Riblets And Sauce Recipes

Steps:

• Simmer ribs in water for 45 minutes. Mix together ketchup, sugar, salt, garlic, soy sauce and hoisin sauce. Pour over ribs in dish; Marinate overnight in refrigerator. Bake or grill over fire for half hour.

Steps:

• Mix ketchup, garlic powder, pepper, brown sugar and vinegar. Adjust to taste. Set aside.
• Pre heat oven to 250.
• Spinkle both sides of riblets with ground sea salt and pepper.
• wrap in a single layer in heavy foil, making sure that all sides and sealed.
• Cook in oven 2.5 - 3 hours.
• Take out of oven and remove foil.
• Pre heat grill to medium.
• Place riblets on grill and grill on both sides until dry, about 2 minutes per side (the sauce will not stick otherwise).
• Slather with BBQ sauce and continue grilling until sauce is think and carmelized.

Steps:

• Use a paring knife to lift the membrane covering the back of the ribs and pull it off. Cut the ribs between the bones into individual riblets. Pat dry and season lightly with salt.
• Heat the vegetable oil in a large Dutch oven. Add the ribs in batches and brown all over, about 3 minutes per batch, Remove to a plate as they brown.
• As the ribs brown, combine the brown sugar and 2 tablespoons water in a small saucepan. Simmer over medium-low heat until the mixture darkens to a deep caramel color and is syrupy, 1 to 2 minutes. Add the vinegar, fish sauce, soy sauce and sriracha. Stir until smooth. Remove from the heat and stir in the ginger and garlic.
• Once all of the ribs are out of the pot, add the brown sugar sauce and coconut water and bring to a simmer. Nestle the ribs in the sauce, bring to a simmer and cover. Cook until the ribs are tender but not falling apart, about 1 hour.
• Uncover the pot, increase the heat and reduce the sauce, turning the ribs to coat all sides, until it is thick and syrupy and glazes the ribs, 3 to 4 minutes. (Stir the bottom of the pot too so the sauce doesn't burn.) Pile the ribs on a platter and sprinkle with the scallions and jalapeno.

Steps:

• Simmer ribs in water for 45 minutes. Mix together ketchup, sugar, salt, garlic, soy sauce and hoisin sauce. Pour over ribs in dish; Marinate overnight in refrigerator. Bake or grill over fire for half hour.

Steps:

• In a kettle of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well. In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight.
• Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade.