Tender Tangy Ribs Recipes

TENDER PORK SPARE RIBS

Steps:

• Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
• Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
• Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
• Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

EASY FALL OFF THE BONE OVEN-BAKED RIBS

Steps:

• Heat oven to 275° Fahrenheit (135C).
• If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
• Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
• Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
• While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
• Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
• Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
• Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
• Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
• To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

TENDER 'N' TANGY RIBS

Steps:

• Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

SALT AND PEPPER BEEF RIBS

Steps:

• Combine all ingredients (except beef ribs) in a small mixing bowl. Whisk until thoroughly combined.
• Use a sharp-pointed knife and pierce the thin, papery membrane at the back of the ribs. Then use a dishcloth or paper towel for grip to completely rip it off the bone.
• Thickly cover the ribs with the rub mixture. Make sure not to leave bald spots. Then put it in the fridge to marinate for 4 to 12 hours.
• Take the ribs out of the fridge 30 minutes before baking it. Let rest at room temperature. Preheat the oven to 300° F while waiting.
• Place the baking pan in the middle rack and let the ribs bake for 1 ½ hour. Then baste it with the rib drippings. Put back in the oven for another 1 ½ hours or until internal temperature reaches 203° F.
• Rest for 30 minutes before serving and indulge!

TENDER & TANGY RIBS

Steps:

• 1. Combine the first nine ingredients in a slow cooker.
• 2. Cut ribs into serving-size pieces; brown in skillet in oil.
• 3. Transfer to slow cooker.
• 4. Cover and cook on low for 4-6 hours or until tender.

TENDER-N-TANGY RIBS

Steps:

• Combine vinegar, ketchup, sugar, Worcestershire sauce, ground mustard, paprika, salt and pepper in a slow cooker.
• Cut the spare ribs into serving size pieces. Brown the ribs in a skillet with oil. Remove them from skillet, pat off excess oil with paper towel. Put ribs in slow cooker and spoon sauce over them.
• Cover and cook on low for 6 hours or until tender.

THAI RIBS RECIPE

Steps:

• Chop up the ribs, being sure to leave on the fat (helps flavor the dish). Pack ribs into a 9 x 13-inch baking dish or pan.
• Combine marinade ingredients, stirring to dissolve sugar, and pour over the ribs. Turn to saturate all sides. Marinate at least 10 minutes while you warm up the oven (or up to 24 hours in the refrigerator, covered).
• Preheat oven to 325 F. The marinade should be 1/4- to 1/2-inch deep around the ribs. (If your baking pan is larger, you may need to add up to 1/4 cup water to achieve this.) Cover with lid or foil and bake 1 hour.
• Remove from oven. There should be at least 1/2 inch of sauce in the pan. While you have the dish out, turn over any ribs that look dry, ensuring most of the meaty parts are covered with sauce. Cover and return to oven for 1 more hour.
• While ribs are baking, combine Thai Sauce ingredients together in a saucepan. Bring to a boil over high heat, then reduce to medium (it will smell rather pungent as the vinegar burns off). Boil 10 to 12 minutes, or until sauce has been reduced by 1/3 and has thickened.
• Remove from heat and add 1/2 tablespoon lime juice. Once it has cooled, do a taste-test: it should be tangy, with strong sweet, sour, and spicy tones, plus a little salty. Adjust the flavors by adding more sugar if you find it too sour, more cayenne if you'd like it spicier, or more fish sauce if you'd like it saltier. Add more lime juice if too sweet or salty. Note that it will taste strong now, but will be delicious when combined with the ribs.
• When ribs are cooked to your liking, transfer to a serving bowl or platter (bring some of the marinade with them). Now drizzle over the tangy Thai sauce and top with the green onion and coriander. Serve with jasmine rice and enjoy!