HONEY BARBECUED RIBS
"My family celebrates four birthdays in July, and these tender ribs are a must at our joint get-together," writes Joyce Duff of Mansfield, Ohio. Honey adds wonderful flavor to the homemade sauce.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place ribs in a large kettle or Dutch oven; sprinkle with garlic salt and pepper. Add enough water to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour or until juices run clear and ribs are tender; drain. , Meanwhile, combine the remaining ingredients. Grill ribs, uncovered, over medium heat for 10-12 minutes, basting with sauce and turning occasionally.
Nutrition Facts : Calories 666 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 1324mg sodium, Carbohydrate 80g carbohydrate (67g sugars, Fiber 1g fiber), Protein 40g protein.
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 HONEY BARBECUED RIBS
Make and share this Sticky Honey Barbecued Ribs recipe from Food.com.
Provided by Dolphin
Categories Pork
Time P1DT1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork into 2-rib portions.
- Place the ribs in a large saucepan, cover with cold water; bring to the boil, simmer, uncovered for 10 minutes.
- Drain well.
- Combine the sauce, kecap manis, garlic, ginger and honey in a large dish.
- Add the ribs to the marinade, cover and refrigerate for several hours or overnight, turning occasionally.
- Meanwhile, peel the husks back from the corn, leaving them attached at the base; remove the silk, fold husks back over the corn.
- Place the corn in a large bowl, add the milk and enough cold water to cover; refrigerate for several hours or overnight.
- Drain the ribs from the marinade, reserve marinade.
- Drain the corn.
- Brush the kumara slices with the oil and barbecue the kumara and corn until tender.
- Barbecue the ribs until browned on both sides and cooked through.
- Transfer the marinade to a small saucepan, bring to the boil and boil, stirring occasionally, for about 5 minutes or until thickened.
- Serve the ribs and sauce with the corn and kumara.
- Marinated pork ribs suitable to freeze.
- Not suitable to microwave.
- COOK'S NOTE: Kecap manis is a thick sweet Indonesian soy sauce.
Nutrition Facts : Calories 1349.1, Fat 93.3, SaturatedFat 34.4, Cholesterol 294, Sodium 317.6, Carbohydrate 60.5, Fiber 4.6, Sugar 29.3, Protein 69.3
FIVE SPICE BAKED RIBS WITH A STICKY HONEY SESAME SAUCE
Provided by Lorraine Pascale
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet or large roasting pan with aluminum foil.
- Using a mortar and pestle or an electric spice mill, crush the star anise, fennel seeds and Szechuan peppercorns. Stir in the five-spice powder and 2 teaspoons salt. Put the ribs into a bowl and sprinkle over the spice mixture. I like to get my hands in and rub everything in. Place the ribs in one layer on the baking sheet or roasting pan. Put them in the oven and cook for 45 minutes.
- Meanwhile, make the glaze. In a small pot stir together the soy sauce, olive oil, honey, chilies, garlic, lime zest and sesame seeds, if using.
- When the ribs have cooked for 45 minutes, remove them from the oven and brush them with half the glaze. Sprinkle over the scallions and season well with salt and pepper. Return the ribs to the oven for 15 minutes. Bring the remaining glaze to a boil and remove it from the heat.
- To serve, cut the ribs and pile them onto a big platter. Serve with the remaining glaze as a dipping sauce. I like to serve this with a large green salad and put everything in the middle of the table so everyone can help themselves.
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
HONEY BBQ RIBS
The winter season is perfect for BBQ flavours - even cooked indoors. Ribs are a cheap and simple to cook cut of meat that the whole family will enjoy tucking into, particularly in chilly weather.
Provided by matrecipes
Time 3h45m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Ribs
- Steam the ribs in an oven tray covered in cling film for 2-3 hrs on about 140C.
- Then remove the cling film and pour over the sauce and bake in a moderate oven for 20-30 minutes.
- Sauce
- Bake the tomatoes in a hot oven (220C) for 10-15 minutes, untill they start to brown.
- Add all ingredients to a sauce pan and simmer for 5 minutes, then place into a blender and blend on high before straining through a sieve. Add water to make a thick sauce.
- Season to taste with salt pepper and more English mustard as required.
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- Preheat your oven to 250 degrees. Grab a rimmed baking sheet and two big pieces of aluminum foil. Place the foil on the sheet, slightly overlapping shiny side up.
- Remove the large thick membrane from the bone side of the ribs. Some ribs already come prepared with this removed.
- In a small bowl, mix together the paprika, brown sugar, black pepper, and salt. Rub half of the mixture onto the meat side of the ribs and place it meat side down on the aluminum foil. Rub the other half into the bone side.
- Fold the foil up around the ribs and pinch it all the way around to make a sealed packet. Bake for two hours.
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