Sweet Sticky Pork Ribs Recipes

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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

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.

SWEET N TASTY BBQ RIBS



SWEET N TASTY BBQ RIBS image

BBQ ribs done perfectly in the oven or on the charcoal grill. Just a rack of pork back ribs and 5 hours until the tastiest ribs ever!

Provided by John Mooney

Categories     Main Course

Time 5h50m

Number Of Ingredients 17

1 rack Pork back ribs
1/2 cup Brown sugar
1/2 cup White sugar
1/4 cup Paprika
3 tablespoons Kosher salt
1 tablespoon Black pepper
2 tablespoons Garlic powder
2 tablespoons Onion powder
1 teaspoon Ground mustard
1 teaspoon Celery salt
1 teaspoon Dried thyme
1 1/2 cups Ketchup
1 cup Water
1/4 cup Worcestershire sauce
1/4 cup Apple cider vinegar
2 tablespoons Rib rub (From above recipe)
1/4 cup Honey

Steps:

  • Make the dry rub by adding all the dry ingredients and mixing well.
  • Remove the ribs membrane from the underside of the rack. Insert a small utensil under the membrane skin at a bone location and gently pry the membrane up so that you can grab it with a paper towel. Use the paper towel to get a hold of the membrane and pull of the membrane.
  • Liberally apply the rub to the top and bottom of the rack of ribs. Wrap the ribs in plastic wrap for at least 30 minutes or overnight.
  • Start your grill, oven or smoker and set the temperature to 250 degrees. Place a water pan into the grill, under the grill grate, and fill the pan halfway with hot steaming water.
  • Place your ribs onto the grill and close the lid. Rotate the ribs once after 2 hours. After 4 hours apply the barbecue sauce to the ribs and then close the lid for at least 30 minutes. After 30 minutes, check the temperature of the ribs. The internal temperature of the ribs should be between 195 degrees and 205 degrees. Cover the ribs and let the ribs rest in a warm place for 20 to 30 minutes before carving.
  • While your ribs begin to cook, make the barbecue sauce. The sauce and the rub can be made a head of time.
  • Serve the barbecue sauce on the side and provide bottles of hot sauce for your guests that prefer hot and spicy ribs. Enjoy!

Nutrition Facts : Calories 1463 kcal, Carbohydrate 202 g, Protein 59 g, Fat 47 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 196 mg, Sodium 16172 mg, Fiber 4 g, Sugar 132 g, ServingSize 1 serving

STICKY CHINESE BBQ PORK BELLY RIBS (CHAR SIU)



Sticky Chinese BBQ Pork Belly Ribs (Char Siu) image

Char Siu (or Chinese BBQ pork), is one of the most popular Chinese or Cantonese foods and one of the most ordered dishes in restaurants. With simple ingredients you may have in your kitchen cupboards, this Char Siu recipe is a breeze!

Provided by Karina

Categories     Dinner

Time 55m

Number Of Ingredients 18

1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons Chinese Shaoxing wine ((rice vinegar or a dry sherry can be used instead))
2 tablespoon honey
2 tablespoons brown sugar
1 tablespoon minced garlic
3/4 teaspoon red food colouring ((optional for that beautiful red colour))
1 ⁄2 teaspoon Chinese five spice powder
6 pork belly/spare ribs
1 shallot (, to garnish)
1/4 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon Chinese wine ((Shaoxing -- or dry sherry))
1 tablespoon honey
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon Chinese five spice powder
1/4 teaspoon red food colouring

Steps:

  • Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
  • After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
  • Remove from oven and allow to cool.
  • If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
  • Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.

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 ASAIN RIBS



Sticky Asain Ribs image

This Sticky Asian Pork Ribs recipe is baked in the oven to melt-in-your-mouth, sticky, sweet, crispy, spicy perfection.

Provided by Jennifer Grissom

Categories     Main Course

Number Of Ingredients 16

2.25 pounds baby back pork ribs
1/2 cup brown sugar
1/2 teaspoon kosher salt - course
1/2 teaspoon chipotle chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup honey
1 tablespoon rice wine vinegar
1 tablespoon ginger, fresh grated
2 teaspoons sesame oil
2 cloves garlic, finely minced
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat the oven to 300 degrees Fahrenheit.
  • On the back of the rack of ribs, score the white membrane in a one inch diagonal pattern using a sharp knife or completely remove the white membrane.
  • Stir the brown sugar rib rub ingredients together in a small bowl. Pat the rub mixture over the front and back of the slab of ribs.
  • Place the ribs meat side up on a baking sheet that has been greased or lined with foil or parchment. Cover tightly with foil.
  • Bake the covered ribs for 2 - 2.5 hours. Test for tenderness and if the meat is easily pulling away from the bone. Cook for an additional half an hour if needed.
  • Place the Sticky Asian Sauce ingredients in a small sauce pan. Bring to a low boil and simmer for 5 minutes. Let the sauce cool to thicken.
  • When desired rib tenderness is reached, remove the foil.
  • Turn the oven to broil. Brush the ribs with the Sticky Asian Sauce. Broil for 2-3 minutes and then brush with sauce again. Broil an additional 2-3 minutes until the sauce starts to caramelize.
  • Garnish with any left over sauce, sesame seeds, and sliced green onions.

Nutrition Facts : Calories 642 kcal, Carbohydrate 66 g, Protein 34 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 2072 mg, Fiber 1 g, Sugar 62 g, ServingSize 1 serving

SWEET STICKY PORK RIBS



Sweet Sticky Pork Ribs image

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

Provided by looneytunesfan

Categories     Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 lbs country-style pork ribs, seperated into individual ribs
3 tablespoons butter
1 cup ketchup
1 cup pineapple juice
1/2 cup brown sugar
1 small onion, minced
3 tablespoons molasses
1 tablespoon paprika
1/2 teaspoon garlic powder

Steps:

  • For sauce, melt butter in a 2 quart saucepan. Add ketchup, pineapple juice, brown sugar, onion, molasses, paprika and garlic powder. Boil for 5 minutes. Transfer to a large bowl and cover. Set aside.
  • Place ribs in a large stockpot. Cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until cooked through and no longer pink.
  • While ribs are simmering, prepare a charcoal grill. When coals are hot, push them to one side of the grill.
  • Drain ribs. Using tongs, dunk ribs in sauce to coat. Place on grill. DO NOT PLACE THE MEAT DIRECTLY OVER THE HOT COALS. Cover grill and cook for 10 minutes. Using tongs, dunk each rib in sauce again and grill covered for an additional 10 minutes.
  • Serve with plenty of napkins.

Nutrition Facts : Calories 947.7, Fat 62.7, SaturatedFat 23.3, Cholesterol 223.9, Sodium 674.4, Carbohydrate 42.7, Fiber 0.8, Sugar 37.1, Protein 52.6

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2004-08-12 These pork ribs have been served for the annual luau fellowship dinner of Mary Lou Nuffer's church for at least the last 30 years. She gives Evelyn Smith credit for the original recipe. Even in barbecue season the ribs are easier to bake than grill because the sticky …
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  • In a bowl, mix soy sauce, orange marmalade, pineapple juice, honey, garlic, ginger, lemon juice, rosemary, and pepper.
  • Rinse ribs, pat dry, and place half in each of 2 plastic food bags (1-gal. size). Pour half the soy sauce mixture into each bag; seal bags, turn to coat ribs with marinade, and set in a large bowl. Chill at least 2 hours or up to 1 day, turning occasionally.
  • Line a rimmed pan (11 by 17 in. or 12 by 15 in.) with foil (the drippings char). Set a rack in pan. Lift ribs from marinade and arrange in a single layer, edges curving down, on rack. Pour marinade into a bowl.
  • Bake ribs in a 350° regular or convection oven, basting with marinade every 20 minutes for the first hour, until meat is well browned and pulls easily from bones, about 1 1/4 hours total. Transfer ribs to a platter and cut apart between bones.


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  • Place racks in upper third and middle of oven; preheat to 350°. Line a rimmed baking sheet with a double layer of foil. Mix 3 Tbsp. brown sugar, 1 Tbsp. kosher salt, and 1 Tbsp. Chinese five-spice powder in a small bowl to make a rub.
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  • Place a frying pan over a medium heat until it is hot, then add the olive oil, onion and garlic. Fry for 4 to 5 minutes or until the onion has softened.
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From thecutlerychronicles.com


GAME DAY SWEET N STICKY PORK RIBS - GLUTEN FREE LADY
[Back to All Recipes] Game Day Sweet N Sticky Pork Ribs. Another game day favorite! Ingredients Ribs: 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. BBQ Sauce: 1 cup balsamic vinegar 1 cup ketchup 1/2 cup apple cider …
From glutenfreelady.com


STICKY SWEET RIBS — SAM THE COOKING GUY
2014-06-03 Serves 4 Basic bbq sauce with only brown sugar and pancake syrup will make you king or queen o' the grill. Ingredients 2 racks pork back ribs, about 4 pounds 1 1/2 cups barbeque sauce, plain 1/4 cup pancake syrup 1/4 cup brown sugar 4 tablespoons white vinegar 1 tablespoon minced chipotle p
From thecookingguy.com


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