Sweet And Savory Ribs Recipes
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.
SWEET & SAVORY TAILGATING RUB
Make and share this Sweet & Savory Tailgating Rub recipe from Food.com.
Provided by AZPARZYCH
Categories Low Cholesterol
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together all ingredients.
- Rub onto chicken, pork or beef; allow to rest 5 minutes before grilling.
- OR wrap in foil and refrigerate overnight and grill the next day.
- Yeilds enough rub to cover 2-3 lbs of meat.
- Store unused rub in an airtight container.
Nutrition Facts : Calories 551.9, Fat 3.3, SaturatedFat 0.6, Sodium 7159.9, Carbohydrate 136.1, Fiber 11.2, Sugar 109.4, Protein 6.2
CROCK POT SWEET AND SAVORY RIBS
Tender fall off the bone ribs. I found this recipe at Obesity Help. The recipe was posted by hear_me_roar. My family really liked these ribs. My ribs just fell apart when I picked them out of the crockpot. My ribs were done in 6 hours. When I made this ribs I used 3 pounds pounds of boneless ribs. I used sliced regular onions for the scallions. I used regular molasses for blackstrap molasses. I used apple cider vinegar for white wine vinegar. I used canola oil for sesame oil. I used minced garlic for the garlic clove.
Provided by internetnut
Categories Lunch/Snacks
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put the ribs in your slow cooker.
- In a bowl, mix together the scallions, soy sauce, splenda, molasses, vinegar, sesame oil, lemon juice, hot sauce, garlic, ginger, chili powder, red pepper flakes, and Hoisin Sauce.
- Pour the sauce over the ribs.
- Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.
Nutrition Facts : Calories 678.2, Fat 51.3, SaturatedFat 17.4, Cholesterol 182.7, Sodium 924, Carbohydrate 5, Fiber 0.6, Sugar 2, Protein 46.7
SLOW-COOKED SWEET AND SAVORY RIBS
Make and share this Slow-Cooked Sweet and Savory Ribs recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 9h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place onion rings into a 5-quart slow-cooker.
- Place ribs on top of onions.
- In a small bowl, mix together the barbecue sauce, maple syrup, mustard, salt and pepper; pour over ribs.
- Cover; cook on LOW for 8-9 hours or until the meat is tender.
3-INGREDIENT SWEET AND SAVORY SHORT RIBS
Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.
Provided by Molly Baz
Categories 3-Ingredient Recipes Beef Sauce Beef Rib Quick & Easy Dinner
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
- Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
- Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.
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- Skin 'n trim. This recipe works on all cuts of pork ribs. Remove the membrane from the slab of ribs (read more on removing the membrane here).
- Salt ahead if you can. Season the slab of ribs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs consist of only about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unseasoned.
- Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F and add three to four chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side.
- Dust. Once the smoker or grill is ready, brush both sides of the slab of ribs with mayonnaise and lightly season with Meathead's Memphis Dust dry rub.
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- Prepare ribs by removing membrane off of the bone side of the ribs using a paper towel, then rinse under cold water and pat dry.
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- In a large bowl combine all ingredients. Stir to incorporate. Using a funnel or a spoon, store the dry rub for ribs in a mason jar in a cool dark cupboard.
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- Remove the membrane that covers the back side of the ribs. Then pat them dry with a sheet of paper towel.
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- This is an optional step, but if you have time and can plan ahead: pour the red wine over short ribs in a large bowl, cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Select the "Saute" setting on an electric pressure cooker and Adjust it to High. Once it reads HOT, add olive oil.
HERE ARE 8 AMAZING RIB RECIPES TO MAKE IN A SLOW COOKER
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- Root Beer BBQ Ribs. Start with a rack of pork ribs (about three pounds). Rub them down liberally with salt and pepper (use about a teaspoon of each). Through them both in your slow cooker.
- Honey Garlic Ribs. Again, start with pork ribs and rub with salt and pepper. Mix together 10 cloves of minced garlic, one teaspoon of allspice, a cup of honey and half a cup of soy sauce.
- Chipotle Barbecue Ribs. Salt and pepper your ribs and rub them with olive oil. Next, get a saucepan and heat up a bottle of barbecue sauce, a can of chipotle peppers (with sauce), two tablespoons of brown sugar, several cloves of garlic and two tablespoons of Worcestershire sauce.
- Dr. Pepper Barbecue Ribs. Rub your ribs down with salt and pepper as well as 1/2 teaspoon of garlic powder and a teaspoon of liquid smoke. Dump in two cups of barbecue sauces and two cans of Dr. Pepper.
- Classic BBQ Ribs. Perhaps the simplest of all. Salt and pepper your ribs, throw them in the slow cooker, add a few cups of barbecue (your favorite flavor or mix a few).
- Carolina-style BBQ Ribs. Salt and pepper your ribs and throw them in a slow cooker. Mix together a cup of yellow mustard, a 1/4 cup of money, a 1/4 cup of light brown sugar and half a cup of apple cider vinegar.
- Sweet Asian BBQ Ribs. Rub your ribs with salt and pepper. In a bowl, combine a cup of brown sugar, a cup of soy sauce, a 1/4 cup of rice vinegar, 1/4 cup of sesame oil, 1/4 cup of minced ginger, six cloves of garlic and a teaspoon of red pepper flakes.
- Espresso Barbecue Ribs. If you’re feeling really adventurous, try this one. Start the same way by salting and peppering your ribs. Next, get a pan and combine one-and-a-half cups of ketchup, half a cup of white vinegar, half a cup of apple cider vinegar, 1/4 cup of soy sauce and 1/4 cup of brown sugar.
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