SWEET AND STICKY PORK RIBS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
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.
EASY GRILLED STICKY RIBS
I'm showing you my favorite way to grill ribs, which of course, is not the same as barbecued ribs. Those are cooked low and slow in a smoker and served as-is, with BBQ sauce on the side. Whereas, these are cooked first, then sliced, and then each rib is glazed with our beautiful sticky sauce on the grill.
Provided by Chef John
Categories BBQ & Grilled Pork Ribs
Time 5h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
- Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
- Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
- Preheat a charcoal grill until coals are very ashy and hot.
- Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
- Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
- Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
- Remove to a plate and brush over one more application of glaze. Serve.
Nutrition Facts : Calories 889.6 calories, Carbohydrate 24.5 g, Cholesterol 255.2 mg, Fat 59.1 g, Fiber 0.6 g, Protein 66 g, SaturatedFat 21 g, Sodium 2892 mg
STICKY RIBS
Steps:
- Preheat the oven to 300 degrees F.
- Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
- Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
- Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
- Heat a grill or grill pan for cooking at medium-high heat.
- Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.
STICKY EASY PORK RIBS
These are fabulous and easy. If you want to cook ribs for a large crowd this is much easier than trying to cram them all onto a barbeque or something, just multiply the recipe accordingly. Serve with cornbread to mop up all the delicious juices!
Provided by peachy_pie
Categories Stew
Time 3h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Rub the ribs with the cumin, sugar, salt, pepper and oil. Pan fry the ribs for 5 minutes on each side or until golden.
- Chuck into a large casserole dish with the remaining ingredients.
- Bake at 160 degrees Celcius, covered, for 2 hours.
- Increase heat to 200 and take off lid. Bake another 30-40 minutes to thicken the sauce until dark and a little syrupy.
- Serve garnished with raw fresh corn kernels and serve with cornbread and steamed fresh greens.
Nutrition Facts : Calories 1035.7, Fat 70.4, SaturatedFat 24.2, Cholesterol 202.4, Sodium 2070.9, Carbohydrate 47.7, Fiber 2.8, Sugar 29.3, Protein 50.1
STICKY GLAZED RIBS
Treat your guests to these gloriously sticky ribs for a finger-licking lunch
Provided by James Martin
Categories Dinner, Main course
Time 1h35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they're covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
- Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
- When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.
Nutrition Facts : Calories 604 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 30 grams sugar, Protein 48 grams protein, Sodium 4.43 milligram of sodium
REALLY STICKY RIBS
This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids
Provided by Lesley Waters
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 1h35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
- Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
- Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.
Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 1.21 milligram of sodium
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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