Sweet Saucy Ribs Recipes

Steps:

• Put ribs in large, shallow, roasting pan.
• Bake, uncovered, at 350* for 1-1/2 hours.
• While ribs are cooking, mix sugars and cornstarch in med saucepan.
• Stir in ketchup, vinegar and water, bring to a boil.
• Cook and stir until thickened and clear.
• When ribs are done, remove and discard fat.
• Place back in pan, pour 1-1/2 cups sauce over ribs.
• Bake 30 minutes longer.
• Cut into serving size pieces; brush with sauce.

Steps:

• Slow Cooker Directions
• Trim excess fat from ribs. Rub 1 teaspoon pepper over ribs. Cut ribs into 2-rib portions; place in slow cooker.
• Combine barbecue sauce, jam, mustard and 1/4 teaspoon salt in small bowl; pour over ribs.
• Cover; cook on LOW 6 to 8 hours or until ribs are tender. Season with additional salt and pepper, if desired. Serve ribs with sauce.

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.

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.