Sweet Pork Ribs Recipes

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:

• In a small bowl, combine all the rub ingredients and whisk until well blended.
• Preheat the oven to 300ºF/150ºC
• Portion the pork ribs into 3 to 4 bone slabs. Spoon the spice mixture onto them and rub it in well.
• Place them on a wire rack lightly greased with cooking spray sitting over a baking pan meat side down.
• Pour the water into the baking pan and tightly cover with foil.
• Transfer to the preheated oven and let the ribs steam for 2 hours.
• About ½ hour before the time is up, make the glaze by adding ketchup, granulated sugar, pineapple juice, hoisin sauce, soy sauce, Worcestershire sauce, ginger, garlic and freshly ground black pepper to a medium saucepan.
• Stir until the ingredients are well blended, set the heat to medium and cook the mixture until it just starts simmering. Keep it warm until needed.
• After a couple of hours, remove the baking pan and transfer the ribs to a plate (*see footnote).
• Increase the oven temperature to 375ºF/ 190ºC.
• Take the wire rack and place it on a baking sheet lined with foil. Place the ribs meat side up, spoon some glaze over each portion and brush it on evenly to cover the entire surface.
• Transfer them to the preheated oven and set the timer for 15 minutes.
• When the time is up, remove from the heat and glaze the ribs again. Put them back in the oven for another 15 minutes.
• Repeat the same process one more time... spooning on the remaining glaze, brush it on evenly and transfer them back to the oven to bake for the last 15 minutes.
• Garnish the ribs with sesame seeds and chopped green onions and serve with rice.
• Footnote: To see if they're ready, flip and poke them with the tip of a knife - if it goes in easily, they're done.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/_Z-xBZOs_PU

Steps:

• Cut ribs into bite size pieces removing all excess fat from the ribs.
• Put canola oil in a frying pan and add spare ribs. Cook on medium heat until brown.
• Combine all other ingredients in a slow cooker and mix.
• Drain meat and add meat to the slow cooker.
• Make sure that the meat is covered with all of the sauce.
• Turn slow cooker on low and cover.
• It'll take about 6 hours to cook, make sure you stir occasionally to ensure that all of the meat is being covered.

Steps:

• In a small saucepan, combine brown sugar and flour. Stir in the vinegar, water, soy sauce, ketchup and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened., Place ribs in a 5-qt. slow cooker. Top with sauce. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. Serve ribs with sauce.

Steps:

• In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
• Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
• Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

Steps:

• Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
• Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
• Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
• Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
• Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.