SWEET AND SAVORY RIBS
My husband, Randy, and I love barbecue ribs, but with our busy schedules, we rarely have time to fire up the grill. So we let the slow cooker do the work for us. By the time we get home from work, the ribs are tender, juicy and ready to devour.-Kandy Bingham, Green River, Wyoming
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place onion in a 5-qt. slow cooker. Top with ribs. In a small bowl, combine remaining ingredients; pour over ribs. Cook, covered, on low 8-9 hours or until meat is tender.
Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 130mg cholesterol, Sodium 945mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 0 fiber), Protein 40g protein.
ORIENTAL BBQ SPARERIBS
BBQ with an Asian flair. A sweet and savory sauce. I got this recipe from my mother who is a great cook. Don't be put off by the oyster sauce it isn't fishy at all. There were no amounts for the ginger and garlic so I put down what I put in. You can cut back on the ginger and garlic or add more to your taste.
Provided by Wenstar
Categories Meat
Time 1h35m
Yield 5-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil spareribs with half of the ginger for 1 hour.
- Drain and cut between ribs.
- Mix rest of ingredients adding food coloring if desired.
- Charbroil, or grill till heated through, or bake at 350°F for 30 minutes.
- Sauce may be used for chicken or pork.
- Most large grocery stores carry oyster sauce.
- I used this sauce to cook chicken drummettes, just mixed up the sauce and added it to the uncooked chicken then simmered it for 30 minutes. It turned out great.
MARMALADE-GLAZED SPARERIBS
Categories Marinate Roast Orange Pork Rib Fall Jam or Jelly Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Whisk first 5 ingredients in large bowl. Add ribs; toss to coat. Transfer ribs and marinade to 15 x 10 x 2-inch glass baking dish. Cover and refrigerate overnight, turning ribs occasionally.
- Position 1 rack in center and 1 rack in top third of oven and preheat to 350°F. Line 2 large roasting pans with foil. Place racks in pans. Transfer ribs from marinade to racks. Roast ribs until golden brown, very tender and well glazed, rotating pans halfway through roasting and basting frequently with marinade, about 1 1/2 hours. Serve warm or at room temperature.
SAVOURY BBQ SPARERIBS
These ribs are mouth-watering. You can also cook in a slow cooker once sauce and onions are added (medium heat for 6-8 hours).
Provided by Emilyrae
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Prepare ribs (remove fatty skin- cut into one rib servings).
- Mix together garlic powder, creole seasoning, pepper, seasoning salt, onion powder in baggie.
- Sprinkle seasoning over ribs, tossing to ensure each piece is coated.
- Dry roast ribs in large roasting pan (I use disposable foil) for 1-1/2 hours Remove pan and drain all fat.
- In same roaster add onions, BBQ sauce and honey.
- Toss all ingredients with ribs.
- Bake at 350 degrees for 1-1/2- 2 hours, covered with foil.
- Meat will be falling off the bones at this point!
Nutrition Facts : Calories 1996.8, Fat 140.8, SaturatedFat 50.9, Cholesterol 548.5, Sodium 1952, Carbohydrate 38.5, Fiber 3.1, Sugar 18.4, Protein 135.7
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- Line a baking sheet with a cooling rack. Working in batches, season the pork ribs on all sides with kosher salt and black pepper and lightly toss in flour. Transfer the ribs to the baking sheet and set aside.
- Add 1 tablespoon of the oil to a large cast iron skillet or dutch oven (with a lid) over medium/medium high heat. When the oil is warm and shimmering, brown the ribs in batches, turning on all sides until golden, about 15-20 minutes per batch. Be careful not to overcrowd the pan or the ribs will steam and won't get that delicious golden crust.
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