SWEET AND SOUR BABY BACK RIBS SHEET PAN RECIPE BY TASTY
Here's what you need: diced pineapple, rice vinegar, vegetable oil, soy sauce, fresh ginger, ketchup, honey, garlic, cornstarch, baby back ribs, salt, pepper, red bell peppers, green bell peppers, sesame seeds, fresh scallions, white rice
Provided by Frank Tiu
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275°F (140°C).
- Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half.
- Place the baby back ribs on a baking sheet and season with salt and pepper on both sides.
- Brush half of the glaze all over the ribs.
- Cover the ribs with aluminum foil, wrapping tightly.
- Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C).
- Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs.
- Bake for 20 minutes, until the peppers are softened.
- Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside.
- Enjoy!
Nutrition Facts : Calories 857 calories, Carbohydrate 40 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 30 grams
PEANUT CURRY BRAISED RIBS AS MADE BY BRITNEY BREAKS BREAD RECIPE BY TASTY
These peanut curry braised ribs are absolutely delicious and so easy to make! The ribs are seasoned to perfection, then coated in a sticky peanut curry sauce that is so good, you'll definitely want to make this dish over and over again! Garnish the ribs with more peanuts and chopped mint leaves for added flavor!
Provided by Britney Breaks Bread
Time 2h37m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275°F (135°C). Line a baking sheet with foil.
- Season the ribs on both sides with the salt and black pepper.
- In a small bowl, mix together the red pepper flakes, ginger, cinnamon, onion powder, garlic powder, and coriander.
- Coat the ribs on both sides with the spice blend.
- Place the ribs face-up on the prepared baking sheet and drizzle the top with the olive oil. Cover the ribs with another sheet of foil.
- Bake the ribs for 3 hours until fully cooked and tender.
- While the ribs are cooking, make the sauce: In a small saucepan, combine the peanut butter, brown sugar, curry powder, a pinch of red pepper flakes, if using, the soy sauce, and water. Turn the heat to medium and cook, stirring continuously, until the sauce reduces and thickens, 5-7 minutes.
- Remove the ribs from the oven and turn the broiler on high. Brush the ribs liberally with the sauce, then cut between the bones into individual ribs
- Broil the ribs for 2-3 minutes, until the sauce caramelizes.
- Garnish the ribs with mint and peanuts.
- Enjoy!
Nutrition Facts : Calories 545 calories, Carbohydrate 18 grams, Fat 41 grams, Fiber 2 grams, Protein 24 grams, Sugar 10 grams
TANGY INSTANT POT BABY BACK RIBS RECIPE BY TASTY
You'll love this Instant Pot Baby Back Ribs recipe. The meat practically falls off the bone when it's finished, and it's packed full of flavor from the dry rub and tangy bbq sauce. This recipe makes for a delicious and quick weeknight meal.
Provided by Katie Aubin
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the dry rub: In a medium bowl, combine the brown sugar, cumin, garlic powder, onion powder, ginger, mustard powder, salt, chili powder, paprika, and red pepper flakes. Mix well with a fork.
- Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat.
- Add the apple cider vinegar and water to the basin of the Instant Pot.
- Place the rack insert in the bottom and set the ribs on the rack on their side, spiraling around the inside of the pot. Close the lid to the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 28 minutes. Allow natural release for 5 minutes, then set to venting to release the remaining pressure.
- While the ribs are cooking, make the barbecue sauce: In a medium bowl, combine the mustard, cayenne, salt, pepper, honey, ginger, garlic, ketchup, Worcestershire sauce, and apple cider vinegar and mix well.
- When the ribs have about 10 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
- Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
- Broil the ribs for 2-4 minutes, until the sauce begins to caramelize.
- Remove the ribs from the oven and brush with another coat of sauce.
- Slice into individual ribs and serve immediately with the remaining barbecue sauce alongside.
- Enjoy!
Nutrition Facts : Calories 769 calories, Carbohydrate 34 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, Sugar 29 grams
SWEET AND SPICY CHERRY-GLAZED RIBS RECIPE BY TASTY
Here's what you need: sweet paprika, kosher salt, granulated garlic, granulated onion, chili powder, light brown sugar, freshly ground black pepper, pork rib, frozen cherry, Frank's RedHot® Buffalo Wing Sauce, lemon zest, lemon, worcestershire sauce, unsalted butter, granulated sugar, kosher salt, freshly ground black pepper
Provided by Jordan Fitzpatrick
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275°F (135°C).
- In a small bowl, stir together the paprika, salt, granulated garlic, granulated onion, chili powder, brown sugar, and black pepper until well-combined.
- Rub the ribs with the spice mixture to cover both sides. Place ribs on a large sheet of heavy-duty aluminum foil and wrap tightly.
- Place the wrapped ribs on a baking sheet and bake for 2 hours, or until tender.
- Make the cherry glaze: In a medium saucepan, combine the thawed cherries and their juices, the Frank's RedHot® Buffalo Wing Sauce, lemon zest and juice, Worcestershire sauce, butter, granulated sugar, salt, and black pepper. Bring to a simmer over medium-high heat and cook for 10-15 minutes, or until the cherries are tender enough to mash completely. Mash the cherries, then remove the pot from the heat. Let the glaze cool for about 20 minutes.
- Pour the glaze into a blender and blend on high speed until smooth for 2 minutes. Set aside until ready to use.
- Remove the ribs from the oven and increase the oven temperature to 450°F (220°C).
- Set a wire rack over a baking sheet. Place the ribs on the rack and unwrap and discard the foil. Coat the ribs all over with the cherry glaze.
- Return the ribs to the oven and bake until caramelized, 10-12 minutes.
- Remove the ribs from the oven and let rest for 15 minutes before slicing between the bones into individual ribs and serving.
- Enjoy!
CURRIED PEANUTS
I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.-Debbie Lewis, Longview, Washington
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a heavy skillet, melt butter; stir in sugar and curry powder. Add peanuts. Cook and stir over medium heat for 3-4 minutes. Spread on a sheet of oil; separate nuts. Cool. Store in an airtight container.
Nutrition Facts :
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