Sweet Sour Balsamic Glazed Ribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOM'S 'SWEET 'N' SOURS' PORK RIBS



Mom's 'Sweet 'n' Sours' Pork Ribs image

My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!

Provided by HOWITZER

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h25m

Yield 4

Number Of Ingredients 11

1 cup white sugar
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
2 cups water
½ cup soy sauce
½ cup vinegar
2 pounds pork spareribs, cut into bite size pieces
1 tablespoon vegetable oil
2 cloves garlic, chopped

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.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g

BALSAMIC-GLAZED OVEN-BAKED RIBS



Balsamic-Glazed Oven-Baked Ribs image

Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant's chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook.

Provided by Steven Raichlen

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

2 spare-rib racks, the smallest you can find 5 to 6 pounds total
2 tablespoons grapeseed or canola oil
Kosher salt
4 large flat-leaf parsley sprigs
4 garlic cloves, peeled and gently crushed
4 thyme sprigs
1 cup balsamic vinegar, or to taste
1 cup ketchup
6 ounces (1/2 can) your favorite beer
1/4 cup honey
3 tablespoons grainy mustard
1 tablespoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
1/4 cup dark brown sugar, or to taste
1/2 red onion, diced
1 large clove garlic, minced
Salt

Steps:

  • To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
  • Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
  • Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
  • Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
  • Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
  • Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS



Sweet-and-Sour Balsamic-Glazed Spareribs image

Provided by Adam Roberts

Categories     Pork     Bake     Broil     Dinner     Vinegar     Meat     Pork Rib     Advance Prep Required     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 17

For the ribs
2 racks spareribs
Kosher salt
4 to 6 sprigs of fresh thyme
For the glaze
2 1/2 cups balsamic vinegar (don't waste your best balsamic here)
1/2 cup honey
2 cups ketchup
1 can beer (preferably dry)
1 tablespoon minced garlic
1 red onion, diced
1/2 cup dark brown sugar
1 tablespoon molasses
1/4 cup grainy mustard
1 or 2 teaspoons Tabasco (depending on how spicy you like it)
1 tablespoon Worcestershire sauce
1/2 cup water

Steps:

  • Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
  • To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
  • To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.

DARK SWEET AND SOUR SAUCE



Dark Sweet and Sour Sauce image

I really prefer not to buy things when I can make them myself but somethings, like sweet and sour sauce are hard to find recipes for. So I thought I would share this one from Mollie Katzen.

Provided by budgiesntiels

Categories     Sauces

Time 15m

Yield 1/2 cup

Number Of Ingredients 10

1 1/2 tablespoons cornstarch
1/2 cup water
1 tablespoon soy sauce
1 tablespoon cider vinegar
plus 1 tsp cider vinegar
1 tablespoon light colored honey
plus 1 tsp light colored honey
1/2 teaspoon sesame oil
1 teaspoon ginger, grated
1 teaspoon garlic, minced

Steps:

  • Place cornstarch in a small saucepan.
  • Drizzle in the water and whisk until the cornstarch dissolves.
  • Whisk in the remaining ingredients, then place the pot over medium heat.
  • Heat to the boiling point, whisking constantly. Just before the sauce boils, turn the heat down to a simmer, and keep whisking 2 to 3 minutes or until slightly thickened and very smooth.
  • Serve hot or warm over vegetables or other savory foods.

Nutrition Facts : Calories 307.6, Fat 4.8, SaturatedFat 0.7, Sodium 2023.1, Carbohydrate 63.2, Fiber 1.2, Sugar 35.4, Protein 4.7

SWEET-SOUR BALSAMIC-GLAZED RIBS



SWEET-SOUR BALSAMIC-GLAZED RIBS image

Categories     Pork     Dinner

Yield 4 people

Number Of Ingredients 20

For the ribs:
2 spare-rib racks, the smallest you can find (5 to 6 pounds total)
2 tablespoons grapeseed or canola oil
Kosher salt
4 large flat-leaf parsley sprigs
4 garlic cloves, peeled and gently crushed
4 thyme sprigs
For the barbecue sauce:
1 cup balsamic vinegar, or to taste
1 cup ketchup
6 ounces ( 1/2 can) your favorite beer
1/4 cup honey
3 tablespoons grainy mustard
1 tablespoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
1/4 cup dark brown sugar, or to taste
1/2 red onion, diced
1 large clove garlic, minced
Salt.

Steps:

  • 1. To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off. 2. Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan. 3. Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers. 4. Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt. 5. Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees. 6. Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

More about "sweet sour balsamic glazed ribs recipes"

SWEET AND SOUR RIBS (糖醋小排) - OMNIVORE'S COOKBOOK
sweet-and-sour-ribs-糖醋小排-omnivores-cookbook image
2015-01-07 Sweet and sour ribs (糖醋小排, tang cu xiao pai) is a famous Shanghai dish that is intended as an appetizer and served cold. The authentic …
From omnivorescookbook.com
5/5 (7)
Total Time 30 mins
Category Appetizer
Calories 408 per serving
  • Rinse pork ribs with running water and transfer to a large pot. Add water to cover the ribs. Add shaoxing wine, ginger, green onion, star anise and chili pepper to the pot. Cover and bring to a boil. Uncover and continue to cook for 5 minutes. Use a ladle to skim the foam from the surface and discard it.
  • Transfer the ribs to a colander to drain. Scoop ginger, green onion, star anise, and chili pepper from the broth and discard. You can save the broth and use it to make soup later (*see footnote 2).
  • Add peanut oil and sugar to a wok and cook over medium heat. Stir constantly with a spatula to dissolve the sugar slowly. When the sugar is fully dissolved, use spatula to scoop some liquid mixture to observe its color. When the sugar turns pale yellow, immediately and carefully add the ribs to the wok. Stir constantly to coat them well with melted sugar. Stir until the ribs turn golden brown, turn off heat.


SWEET-SOUR BALSAMIC GLAZED RIBS | RECIPES | STLTODAY.COM
sweet-sour-balsamic-glazed-ribs-recipes-stltodaycom image
2011-05-25 Sweet and Sour Balsamic glazed Baby Back Ribs, in New York, March 29, 2011. Though conventional wisdom says that pork ribs taste better …
From stltoday.com
Estimated Reading Time 3 mins


SWEET & SOUR BALSAMIC RIBS RECIPE | COOKOOREE
sweet-sour-balsamic-ribs-recipe-cookooree image
2011-08-28 Sweet & Sour Balsamic Ribs. Save Email; Adapt; Ingredients. 2 spare-rib racks,5 to 6 pounds total; 4 garlic cloves, peeled and gently crushed; salt; For the barbecue sauce: 1 cup balsamic vinegar, or to taste; 1 cup ketchup; 1/4 …
From cookooree.com


SWEET AND SOUR SPARERIBS | ASIAN COOKING MOM
2020-03-07 Add enough hot water to cover all the ribs, then pour in the 60g of vinegar, 2 teaspoons of dark soy sauce, and 1 tablespoon of Chinese Shaoxing cooking wine. Mix gently …
From asiancookingmom.com
Cuisine Chinese
Estimated Reading Time 7 mins
Category Family-Style
  • Cut the spareribs or baby back ribs into individual pieces (since the ribs are in a long string, there are clear parts where the bones are; make sure to cut the ribs along the meat part). Rinse the rib pieces in cold water a few times to remove visible blood.
  • Measure the right amount of rock sugar (60g) and vinegar (60g) separately (alternatively, use substitutes mentioned above). Use a cleaver or meat pounder to break the rock sugar into small pieces.
  • Fill a medium saucepan or pot half way with water and set the heat to medium-high. When small bubbles start appearing from the bottom of the heated pot, add the rib pieces and blanch them for a few minutes until the scum begin to form on the water surface. Then take the rib pieces out of the pan and clean them thoroughly under running water. Use a kitchen towel to thoroughly dry the rib pieces. (The main purpose of this step is to further remove impurities and blood from the rib pieces. You don’t need to wait until the water is boiling before adding the ribs. Also, do not blanch the rib pieces for too long as the meat can become too hard. Take them out when you see scum floating on top).
  • In a large wok or pot that comes with a lid, turn the heat to medium. Add the 2 tablespoons of oil, and then add the rock sugar prices. Do not wait for the oil to turn hot before adding the rock sugar.


SWEET AND SOUR SPARERIBS RECIPE - RECIPES.NET
2020-05-01 Combine remaining ingredients, except salt and pepper, in a saucepan; stir smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper …
From recipes.net
Cuisine A
Total Time 1 hr 30 mins
Category Baked
Calories 1905 per serving


CHINESE SWEET AND SOUR RIBS | HEALTHY NIBBLES BY LISA LIN
2020-12-18 Mama Lin’s sweet and sour ribs recipe is inspired by a popular Chinese homestyle dish called 糖醋排骨 ... Although they are similar in color, don’t use balsamic vinegar because …
From healthynibblesandbits.com
Ratings 18
Calories 338 per serving
Category Side Dish
  • Before slicing the ribs into smaller pieces, check the bone side of the ribs and remove any membrane (or silverskin) that’s covering the bones (it’s a relatively thick white layer). The silverskin can turn leathery once cooked and it can prevent the marinade from penetrating the meat. Use your fingers to grab onto that membrane and rip it off.
  • Slice the strips of baby back ribs into small pieces by slicing in between each bone. Transfer the ribs to a medium mixing bowl.
  • In a small bowl, mix the sugar, salt, garlic powder, vinegar, soy sauce, and rice wine. Pour the marinade over the ribs and stir to coat the ribs with the marinade. Cover the bowl and let the ribs marinate for at least 2 hours (or overnight). Periodically, give the ribs a stir to ensure that all the pieces are evenly marinated.
  • To cook the ribs, heat the canola oil in a wok (or sauté pan with a lid) over high heat. Using tongs, transfer the pieces of ribs to the wok. Stir fry the ribs for about 1 minute.


SWEET AND SOUR BALSAMIC GLAZED RIBS | MEATEATERS
2011-04-08 To prepare the ribs, pre-heat the oven to 260º C. Place each rack of ribs on a 60cm long sheet of foil, shiny side up. Rub the ribs all over with oil then generously season both sides with salt. Put half the parsley sprigs and half the garlic under the concave side of one rack, and half the thyme springs on the top. Repeat for the other rack. Wrap the ribs in foil sealing the …
From meateaters.co.nz
Reviews 1
Estimated Reading Time 2 mins


GLAZED SWEET-SOUR SPARERIBS RECIPE BY JEAN ANDERSON
2010-11-19 Directions. Place ribs, water, and salt in a large heavy Dutch oven, bring to a boil over moderate heat, reduce heat till water barely bubbles, cover, and simmer until ribs are tender — 1 ¾-2 hours. Meanwhile, combine remaining ingredients in a small, heavy, nonreactive saucepan, and cook over low heat, stirring constantly, just until butter ...
From thedailymeal.com
2.7/5 (3)
Estimated Reading Time 1 min
Servings 4


SWEET AND SOUR RIBS (SLOW COOKER) | SILK ROAD RECIPES
2021-09-17 Coat the inside of a slow cooker with cooking spray and arrange ribs along sides and bottom, meaty side facing down. Cook on low for 4 hours. Carefully remove ribs from slow cooker and with a sharp knife pull off and remove back membrane on ribs. Place meaty side up on a wire rack in a lined baking sheet sprayed with cooking spray.
From silkroadrecipes.com
Reviews 6
Category Main Dishes
Cuisine Asian, Chinese
Total Time 4 hrs 15 mins


CHOCOLATE BALSAMIC GLAZED PORK RIBS RECIPE
2015-03-12 Chocolate balsamic glazed pork ribs recipe. For the perfect sweet and sour combo, add dark chocolate, honey, and brown sugar to this this barbecue classic . By Hotel Chocolat 12 March 2015 • 11 ...
From telegraph.co.uk
Is Accessible For Free False
Estimated Reading Time 3 mins
Author Hotel Chocolat


SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS | SPARE RIBS ...
Jan 12, 2018 - I love a recipe like this, in which one familiar item (balsamic vinegar) combines with something else very familiar (in this case, the elements of a homemade barbecue sauce) to form something entirely new. The end result, which gets slathered all over spareribs that have been slow-roasted in the oven and baked at a high temperature until the two entities combine, …
From pinterest.de


BALSAMIC-GLAZED OVEN-BAKED RIBS RECIPE - PINTEREST.CA
Jun 29, 2017 - Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker Conventional wisdom hasn’t experienced the sweet-sour balsamic-glazed St Louis-cut spare ribs at Animal in Los Angeles
From pinterest.ca


HONEY BALSAMIC PORK CHOPS - ALL INFORMATION ABOUT HEALTHY ...
Balsamic Honey Glazed Pork Chops Recipe — Eat This Not That new www.eatthis.com. Preheat a grill or grill pan. Transfer about 2 tablespoons of the balsamic glaze to a small bowl and set aside. Season the pork chops all over with salt and pepper and brush with the remaining glaze. When the grill is medium-hot, add the pork and cook for 3 to 4 minutes each side, …
From therecipes.info


HONEY BALSAMIC PORK - ALL INFORMATION ABOUT HEALTHY ...
Honey Balsamic Slow Cooker Pork Ribs - The Food Charlatan great thefoodcharlatan.com. Place the lid on the turned off crockpot and let the ribs sit at room temperature for 30 minutes. After 30 minutes, add 1/4 cup water to the bottom of the slow cooker. Try not to wash the rub off of the ribs, add the water near the edge. Turn the crock pot on and turn the heat to low. Cook …
From therecipes.info


SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS | FOOD, RECIPES ...
Nov 29, 2012 - I love a recipe like this, in which one familiar item (balsamic vinegar) combines with something else very familiar (in this case, the elements of a homemade barbecue sauce) to form something entirely new. The end result, which gets slathered all over spareribs that have been slow-roasted in the oven and baked at a high temperature until the two entities combine, …
From pinterest.com


SWEET-SOUR BALSAMIC-GLAZED RIBS - PLAIN.RECIPES
Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; …
From plain.recipes


RECIPE SWEET AND SOUR BALSAMIC-GLAZED SPARERIBS
While the ribs are baking, combine the balsamic vinegar, honey, ketchup, and beer in a large saucepan. Stir in the garlic, red onion, brown sugar, molasses, mustard, hot sauce, Worcestershire sauce, and water. Bring to a simmer over medium-low heat, stirring occasionally. Simmer gently for 2-3 hours, until the sauce is thick.
From willystreet.coop


SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS | FOOD, SPARE ...
Jun 4, 2016 - I love a recipe like this, in which one familiar item (balsamic vinegar) combines with something else very familiar (in this case, the elements of a homemade barbecue sauce) to form something entirely new. The end result, which gets slathered all over spareribs that have been slow-roasted in the oven and baked at a high temperature until the two entities combine, …
From pinterest.com


SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS FROM VINNY DOTOLA ...
Sweet-and-Sour Balsamic-Glazed Spareribs from Vinny Dotola and Jon Shook of Animal. Dec 4th 2012, 16:33 . Cook the Book Kate Williams Dec 4, 2012 11:33 AM Post a comment Tags: [Photograph: Johnny Miller] Leave it to carnivores Vinny Dotola and Jon Shook, the fearless chefs behind the meat-centric LA restaurant Animal to give us a platter of blackened, sticky ribs, as …
From recipe-blogger.blogspot.com


RECIPES/SWEET-AND-SOUR-BALSAMIC-GLAZED-SPARERIBS-51129400 ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


RIBS--SWEET AND SOUR BALSAMIC GLAZED OVEN
Ribs--sweet and sour balsamic glazed oven recipe: Time: About 21/2 hours Time: About 21/2 hours Add your review, photo or comments for Ribs--sweet and sour balsamic glazed oven. American Main Dish Ribs
From bigoven.com


BEST RECIPES OF YEAR: SWEET-SOUR BALSAMIC-GLAZED RIBS
Sweet-sour Balsamic-glazed Ribs Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins Ingredients. Servings: 4; 5 -6 lbs lamb, spare-rib racks the smallest you can find ; 2 tablespoons grapeseed oil or 2 tablespoons canola oil ; kosher salt ; 4 large flat-leaf parsley sprigs ; 4 garlic cloves, peeled and gently crushed ; 4 fresh thyme sprigs ; 1 cup …
From bestrecipes2016.blogspot.com


SWEET AND SOUR BALSAMIC GLAZED SPARERIBS RECIPES
Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant's chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. …
From tfrecipes.com


Related Search