SWEET-AND-SPICY FALL-OFF-THE-BONE RIBS
Sriracha hot sauce and brown sugar are the namesake spicy and sweet behind these succulent ribs. Be sure to have plenty of extra napkins on hand!
Provided by Inspired Taste
Categories Entree
Time 4h15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 275°F. Place ribs meat side down on cutting board. Locate thin membrane covering rack. This membrane can be tough when cooked. To remove, use knife to gently slide under membrane then using fingers, pull membrane away from bones. If slippery or difficult to remove, use kitchen towel to take hold of membrane and pull.
- Season both sides of ribs with salt and pepper; place in large roasting pan. (It may be necessary to cut ribs in half in order for them to fit into pan). Cover with 2 sheets of foil.
- Roast 3 hours 30 minutes to 4 hours or until pork falls easily from bones.
- To make barbecue sauce, in 2-quart saucepan, heat oil over medium heat. Add onion; cook and stir until translucent. Stir in cumin. Add ketchup, brown sugar, Sriracha sauce and vinegar; stir to combine. Season sauce with salt. Cook 2 minutes. Set aside.
- Remove ribs from oven; uncover. Generously brush both sides of ribs with barbecue sauce.
- Move oven rack to top rack position in oven; set oven control to broil. Broil ribs 3 to 4 minutes or just until sauce begins to caramelize.
Nutrition Facts : ServingSize 1 Serving
FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS
These Instant Pot® ribs fall right off the bone and are ready in just 30 minutes! In this family of seven I had zero complaints and these sweet and spicy ribs, that's a win for me!
Provided by Cambria_Mae
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
- Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
- Broil ribs until sauce is bubbling, about 3 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 32.8 g, Cholesterol 87.8 mg, Fat 23 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.3 g, Sodium 1174.5 mg, Sugar 25 g
FALL OFF THE BONE SWEET & SOUR RIBS
I tried these at a family reunion and loved them! These are so easy to make. You throw a few ingredients together, throw them in the roasting pan and let the oven do all the work. The end is fall off the bone ribs and a yummy sauce that goes great with rice!
Provided by um-um-good
Categories Pork
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put ribs in roasting pan.
- Mix remaining ingredients together.
- Pour over ribs.
- Bake at 325°F for 3 hours.
- Baste or "rotate" the ribs during cooking to make sure all of them get a nice coating of the sauce.
Nutrition Facts : Calories 1366.3, Fat 105.3, SaturatedFat 43.5, Cholesterol 248.3, Sodium 1063, Carbohydrate 46.4, Fiber 0.5, Sugar 42.3, Protein 55.2
NOR'S SWEET & SPICY FALL OFF THE BONE PORK RIBS
I love coming up with new recipes. I think this is my best sauce yet. It is sweet. It is spicy, and it has a little kick. It is not overly spicy. The Ribs fall off the bone. I love the oven method, because you get tender fall off the bone ribs. Nothing beats a rib like this in my opinion. You can use the sauce for Spare ribs or...
Provided by Nor Mac
Categories Ribs
Time 3h45m
Number Of Ingredients 19
Steps:
- 1. Sauce: place pineapple juice and apricot preserves in sauce pan. Cook over medium high heat while stiring until preserves are liquified. Crush apricots with back of spoon while cooking.
- 2. Add the rest of the ingredients except for garlic. Stir well. Reduce heat to medium. Stir now and then.
- 3. While that is cooking. Add a tablespoon of olive oil to a pan or any other oil. Cook the chopped garlic about one minute. You do not want it browned. Cook until slightly golden. Add to the sauce. Continue to cook sauce on low heat for about 30 minutes Simmering.
- 4. You can cook the sauce and refrigerate ahead of time. You can continue on with the rest of the the recipe. it is fairly straightforward and simple.
- 5. Foil line a large sheet pan. I use the heavy-duty wider foil. You can also use regular foil, and you can overlap in the middle and seal by folding it over together, so there is no leaking under foil.
- 6. Mix 1 cup of pineapple juice snd 1 cup of water together and pour on top of the foil lined pan.
- 7. Prepare the ribs. Heat oven to 325° I usually get another sheet pan and place the ribs on the sheet pan. Flip ribs over so that the backside is facing you. slip a sharp knife under the skin that you see over the back of the Ribs. Start to the farthest side to the right or left. I am right-handed so I go to the right. Slip knife under skin and try to separate a little from the bone. Have some paper towels to grasp piece of skin that you lifted. Grasp the skin and Peel skin with a tight grip. Peel all the skin off the back.
- 8. Flip ribs over to top side, and place on sheet pan with pineapple juice and water mixture. Salt and pepper the top of the ribs and Rub in with your hands.
- 9. place about 3 to 4 tablespoons of sauce on top of ribs. Spread evenly coating top of ribs.
- 10. Place foil over ribs sealing tightly. if you do not have heavy duty aluminum foil. I would double up on regular. place in 325° oven on the rack. One down below center. set your timer for about three hours. uncover ribs after three hours and check. See if they are starting to fall off the bone or are tender. if not cover and keep baking and check in about another 15 minutes or so.
- 11. when ribs are cooked through. Remove foil. Drain off any remaining liquid in Pan. Brush bottom and top of ribs with sauce. Be careful they may fall apart. Place back in oven under broiler, or move to outside grill after 2 hours of oven time. Grilling on low for at least another hour. You can cut ribs into portions at this time about four ribs in a section for each person. Cook until sauce is sticky . Remove from oven or grill and serve.
FALL OFF THE BONE BBQ RIBS RECIPE
These ribs are so simple to make - throw them in the slow cooker to tenderize all day, then toss them on the grill to caramelize the BBQ sauce and seal in all the flavors. Holy cow . . . these are amazing!
Provided by Camille Beckstrand
Categories Main Course
Time 8h15m
Number Of Ingredients 4
Steps:
- Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).
- Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
- Mix 3 1/4 cups pineapple juice and the brown sugar together and pour over the ribs.
- Cook on HIGH heat in the slow cooker for 7-8 hours or LOW for 10-12 hours.
- After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them).
- Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and 1/4 cup of pineapple juice you saved from earlier.
- Place the ribs gently on the grill and and brush with BBQ sauce.
- Turn the ribs twice, slathering with more sauce each time (you can't have enough sauce).
- They will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done).
- Serve immediately and enjoy.
Nutrition Facts : Calories 722 kcal, Carbohydrate 72 g, Protein 25 g, Fat 37 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 127 mg, Sodium 147 mg, Fiber 1 g, Sugar 67 g, ServingSize 1 serving
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