SWEET 'N' SPICY COUNTRY RIBS
"My friends have asked me to bottle my barbeque sauce, rub and marinades. My favorite saying is, 'You cook it, and they will come.'" And they sure will with these tender ribs on the menu! Thanks to Allan Stackhouse Jr of Jennings, Louisiana for the recipe.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the apple juice, oil, cola, brown sugar, honey, garlic, Worcestershire sauce, Liquid Smoke if desired and seasonings. , Pour 1-1/2 cups marinade into a large resealable plastic bag; add ribs. Seal bag and turn to coat; refrigerate for 5 hours or overnight, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 10 minutes on each side, basting occasionally. , Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally with remaining marinade.
Nutrition Facts :
SLOW COOKER SPICY COUNTRY RIBS
Really tasty, stick-to-your ribs (no pun intended) food! It comes together really nicely, and there is plenty of extra sauce to spoon onto your mashed potatoes.
Provided by JackieOhNo
Categories Pork
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3-1/2 hours.
- Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler.
- Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
- Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.
Nutrition Facts : Calories 959.3, Fat 53.9, SaturatedFat 10.8, Cholesterol 336.3, Sodium 679.3, Carbohydrate 24.3, Fiber 0.7, Sugar 21.5, Protein 88.7
SPICY COUNTRY RIBS
I use country ribs for this recipe because they are meatier than baby-backs and tend to have fewer bones. You could however, make this with baby-back ribs and reduce the cooking time somewhat. I like to serve them with biscuits and cole slaw on the side.
Provided by MsKittyKat
Categories Pork
Time 4h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder and oregano in a 4 6 quart slow cooker.
- Stir in the ribs.
- Cook on low heat for 6 hours, or on high for 3 ½ hours.
- Using tongs, remove the ribs from the cooker and arrange on a broiler pan.
- Heat the broiler.
- Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat.
- Remove and discard the fat.
- Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
- Broil the ribs about 6 inches from the heat until browned.
- Serve with the remaining sauce on the side.
STICKY SPICY SLOW-COOKED RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Cut the racks into 2-rib pieces, season with salt and pepper and put into a slow cooker.
- In a bowl, mix together the preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
- When the ribs are cooked, preheat the oven to 375 degrees F. Line a baking sheet with foil.
- Carefully remove the ribs from the slow cooker and place them in a single layer on the prepared baking sheet. Skim the fat from the juices and transfer the juices to a pan. Place the pan on medium-high heat and bring to a simmer.
- Mix the cornstarch and 3 tablespoons water in a small bowl to create a slurry. Stir the slurry into the juices in the pan and cook until the desired thickness.
- Brush the ribs with the sauce and bake, brushing with more sauce every 10 to 15 minutes, until the ribs are glazed and sticky, about 45 minutes. Serve with extra sauce.
SPICY PORK RIBS
These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
- Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
HOT 'N' SPICY SPARERIBS
I always keep this dry rub in a shaker on my shelf so I have it ready to use in an instant. It's a deliciously different way to prepare barbecued ribs.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sugar and seasonings. Rub all of it onto both sides of ribs. Make two stacks the three sheets of foil and place half the ribs in the center of each stack. Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling., Prepare grill for indirect heat. Place foil packets over indirect medium heat. Grill, covered, for 1-1/2 hours or until tender, turning foil packets over after 45 minutes. Remove ribs from foil; place over direct heat. Grill, uncovered, for 10-15 minutes or until crisp, turning once.
Nutrition Facts : Calories 1310 calories, Fat 97g fat (35g saturated fat), Cholesterol 383mg cholesterol, Sodium 1204mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 93g protein.
SAUCY COUNTRY-STYLE OVEN RIBS
These boneless barbecue ribs are par-boiled to help them get tender, and then coated in tangy-sweet sauce and baked in the oven.
Provided by Linda Kuipers
Categories Pork Bake Dinner Pork Rib Grill/Barbecue Gourmet Michigan Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.
- Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.
- Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil. Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.
STICKY SPICY RIBS
Steps:
- Whisk together brown sugar, salt, and spices in a small bowl.
- Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
- Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
- Bring ribs to room temperature, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
- Make sauce while ribs bake:
- Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
- Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
- Grill ribs:
- Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
- To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
- To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
SWEET AND SOUR COUNTRY-STYLE RIBS
This recipe is always delicious. It works perfectly for a crowd. We usually serve it with rice.
Provided by Jemaco2
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 8h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place ribs in slow cooker.
- Mix pineapple with juice, tomato sauce, green bell pepper, onion, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, and garlic together in a bowl; pour over the ribs.
- Cook on Low until ribs are cooked through and tender, 8 to 10 hours.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 34.1 g, Cholesterol 104.2 mg, Fat 14.4 g, Fiber 2.7 g, Protein 29.5 g, SaturatedFat 5.1 g, Sodium 466.3 mg, Sugar 29.1 g
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