Sticky Pork Ribs With Sweet Potatoes Recipes

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STICKY CHINESE SPARERIBS



Sticky Chinese Spareribs image

The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 6

4 pounds pork spareribs
½ cup Kikkoman Soy Sauce
⅓ cup honey
¼ cup dry sherry
1 clove garlic, crushed
¼ teaspoon ground ginger

Steps:

  • Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
  • Combine remaining ingredients; brush ribs thoroughly with sauce.
  • Cover and bake at 350 degrees F. 1 hour.
  • Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

Nutrition Facts : Calories 908.6 calories, Carbohydrate 25.9 g, Cholesterol 239.9 mg, Fat 60.1 g, Fiber 0.1 g, Protein 61.8 g, SaturatedFat 22 g, Sodium 2115.4 mg, Sugar 23.3 g

SWEET AND STICKY PORK RIBS



Sweet and Sticky Pork Ribs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds pork spareribs
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon packed dark brown sugar
1 tablespoon balsamic vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 cup balsamic vinegar
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup honey
2 tablespoons whole grain mustard
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot sauce
1/4 teaspoon kosher salt

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.

STICKY SWEET RIBS



Sticky Sweet Ribs image

Provided by Food Network

Categories     main-dish

Time 7h25m

Yield 8 servings

Number Of Ingredients 12

4 racks St. Louis pork ribs
2 cups soy sauce
2 cups brown sugar
1/2 cup fresh peeled garlic cloves
1/2 cup chopped fresh ginger
1 tablespoon ground black pepper
2 cups guava puree
1 1/2 cups soy sauce, preferably Aloha brand
1/2 cup honey
1/2 cup yuzu lime juice
Salt and pepper
1 cup cornstarch

Steps:

  • For the ribs: Preheat the oven to 450 degrees F.
  • Place ribs, soy sauce, brown sugar, garlic, ginger, pepper and 1 quart water in a roasting pan, cover with foil and roast for 4 hours. Remove foil and pour off excess liquid, then chill thoroughly.
  • For the sauce: Combine guava, soy sauce, honey, yuzu lime juice and salt and pepper in a saucepot and bring to a simmer on high heat. Combine cornstarch and enough water to make a slurry in a small bowl, then add to sauce while simmering. Cook at medium-high heat for 2 more minutes, then remove from heat.
  • Preheat a grill for cooking at medium-high heat.
  • Slice ribs into 2-rib portions, then grill 1 to 2 minutes on each side. Remove and place in saucepot with simmering sauce and simmer until hot, about 5 minutes.

STICKY PORK RIBS



Sticky Pork Ribs image

Sticky pork ribs aren't just ribs-they're sticky, sweet, Asian-inspired, ribs that will make you glad that you've got napkins. You might have to step out for a few ingredients-kecap manis, tamarind paste, Chinese black vinegar-but we pinky-swear that it's worth the trip.

Provided by Pete Evans

Categories     Mains

Time 13h10m

Number Of Ingredients 8

1 cup maple syrup
1 cup kecap manis ((sweet soy sauce; see LC Note above))
1 tablespoon tamarind concentrate ((see LC Note above))
4 tablespoons oyster sauce
1 1/4 cups Chinese black vinegar ((see LC Note above))
2 cinnamon sticks
3 star anise
4 1/2 pounds pork ribs ((you can use spareribs or babyback ribs), membranes removed* (see * Note))

Steps:

  • Combine all the ingredients except the ribs in a nonreactive bowl and stir well. Place the ribs in a large container (a glass baking dish or nonreactive roasting pan will do nicely), dump the marinade over the top, and turn the ribs to coat. Cover and refrigerate at least overnight and up to 18 hours.
  • Set up an outdoor grill for indirect-heat cooking over medium-low heat, leaving half of the fire bed free of coals.
  • Remove the ribs from the marinade and place them in a heavy flameproof roasting pan. Reserve the marinade. Cover the pan of ribs with aluminum foil and place it on the cool part of the grill. Close the lid on the grill and let the ribs cook for 30 minutes. Carefully uncover the pan of ribs (don't put your nose too close to the pan in anticipation-trust us), turn them, and brush them with some of the reserved marinade. Recover the pan, close the lid on the grill, and cook the ribs for another 30 minutes or so, until the ribs are caramelized and lightly charred and tender as can be.
  • Meanwhile, discard the remaining marinade or transfer it to a small pan, simmer gently until thickened slightly, and pass it on the side for at-the-table slathering. Pile the ribs on a platter or onto a sheet of parchment paper placed on an outdoor table. Dig in.

Nutrition Facts : ServingSize 1 portion, about 1 pound, Calories 1479 kcal, Carbohydrate 114 g, Protein 56 g, Fat 84 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 286 mg, Sodium 1836 mg, Fiber 1 g, Sugar 93 g, UnsaturatedFat 45 g

OVEN-BAKED SWEET AND STICKY PORK BACK RIBS



Oven-Baked Sweet and Sticky Pork Back Ribs image

I have to say that this is one of the best recipes for back ribs, and since my family loves ribs I have tried many in the past, although they certainly could be grilled on a barbecue the sticky sauce tends to burn on the grill, oven-baking produces a moist tender rib with the most wonderful sticky sauce, so make sure to have lots of napkins when serving these ribs!!! Plan ahead the ribs need to marinade for 8-24 hours (the longer, the better!). This recipe can easily be doubled to serve a crowd, and baked in two separate roasting pans. I make these ribs in a heavy foil baking pan, since the drippings char slightly it makes clean up a breeze, just toss the baking pan in the garbage after baking, if you are not using a disposable baking dish then make certain to line your pan with foil for easy clean-up. You will LOVE THESE RIBS!!!!!!

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 cup soy sauce
3/4 cup orange marmalade
1/2 cup pineapple juice
1/4 cup honey
2 tablespoons fresh minced garlic (or to taste, if you love garlic use lots!)
2 tablespoons minced fresh ginger
1 tablespoon lemon juice
1/2 teaspoon crumbled dried rosemary
black pepper
4 -5 lbs pork back ribs

Steps:

  • In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
  • Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size).
  • Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
  • Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
  • Set oven to 350 degrees.
  • Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
  • Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
  • Pour the remaining marinade from the bags into a bowl.
  • Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time).
  • Transfer the ribs to a serving platter and cut between bones.
  • Delicious!

Nutrition Facts : Calories 1550.2, Fat 107.1, SaturatedFat 39.6, Cholesterol 367.4, Sodium 3392.9, Carbohydrate 66.6, Fiber 1.2, Sugar 57.6, Protein 79.5

STICKY PORK RIBS WITH SWEET POTATOES



Sticky Pork Ribs With Sweet Potatoes image

Make and share this Sticky Pork Ribs With Sweet Potatoes recipe from Food.com.

Provided by JackieOhNo

Categories     Yam/Sweet Potato

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 13

3 lbs pork spareribs
7 tablespoons soy sauce
6 tablespoons light brown sugar
4 tablespoons hoisin sauce
2 tablespoons rice wine or 2 tablespoons sherry wine
2 tablespoons finely grated gingerroot
5 garlic cloves, peeled
1 small red chile, finely chopped
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1 tablespoon vegetable oil
2 tablespoons butter
1 tablespoon lemon juice
2 cups baby spinach leaves

Steps:

  • Preheat oven to 400 degrees.
  • Place the ribs in a large pot of cold water. Bring to a boil and simmer for 30 minutes; drain. Pat the ribs dry with paper towels and return to the dry pot.
  • Combine 6 T. of the soy sauce, the sugar, hoisin sauce, rice wine, ginger, 2 cloves of the minced garlic, and the chili. Pour over the ribs and turn to coat. Marinate at room temperature for 30 minutes.
  • Meanwhile, toss the sweet potatoes and the 3 remaining cloves of garlic in the vegetable oil with the remaining soy sauce. Place in a single layer in a large roasting pan lined with aluminum foil or parchment paper. Roast for 15 minutes.
  • Place the ribs on top of the sweet potatoes, reserving any extra marinade. Return to oven and roast for 45 minutes or until dark and sticky. Baste with the extra marinade periodically.
  • Remove ribs from the pan, set aside, and keep warm. In a bowl, mash the sweet potatoes, garlic, butter and lemon juice. Serve with the ribs on a bed of baby spinach.

Nutrition Facts : Calories 1324.5, Fat 90.2, SaturatedFat 34.6, Cholesterol 281.1, Sodium 2411.1, Carbohydrate 59.1, Fiber 5.2, Sugar 31.1, Protein 65.1

STICKY RIBS WITH ROAST POTATO SALAD



Sticky ribs with roast potato salad image

When the kids have friends over, this stack of ribs and spuds is a cheap, crowd-pleasing, prepare-ahead option

Provided by Good Food team

Categories     Dinner, Main course

Time 2h50m

Number Of Ingredients 14

3 racks pork spare ribs, or about 1.5kg/3lb 5oz single pork spare ribs
1 small onion , diced
1 tbsp olive oil
1 garlic clove , crushed
2 tbsp smoked paprika
1 tsp mild chilli powder
300ml tomato passata
2 tbsp tomato purée
150ml cider, white or red wine vinegar
125g dark muscovado sugar
1 ½kg new potatoes , skin on
2 tbsp olive oil
1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
2 tbsp white or red wine vinegar

Steps:

  • Heat oven to 150C/130C fan/gas 2. Put the ribs in a roasting tin in a single layer and just cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook.
  • Meanwhile, fry the onion in the oil in a pan until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.
  • Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above. Turn the ribs and potatoes halfway, until both are nicely browned all over. Tip the potatoes into a large bowl sprinkle with the vinegar and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping.

Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.51 milligram of sodium

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