Best Dragons Breath Sticky Ribs Recipes

Dragon's Breath Sticky Ribs image

Provided by PaulaG

Categories < 4 Hours

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 14

6 lbs country-style pork ribs, bone-in (8 meaty ribs)
1 medium carrot, cut in thirds
1 celery rib, cut in thirds
1 small yellow onion, cut in quarters
1/2 teaspoon dried thyme
5 tablespoons soy sauce (low sodium preferred)
2 tablespoons spicy brown mustard
1/2 cup brown sugar
6 tablespoons honey
3 tablespoons hoisin sauce
3 tablespoons tomato paste, concentrate
3 tablespoons ginger, finely grated
1/8-1/4 teaspoon red pepper flakes
2 heads garlic, roasted

Steps:

Place the ribs, carrot, celery, onion and thyme in a large pot, cover with water. Bring to a boil and boil for 30 to 45 minutes; drain.
While the ribs are precooking, place the soy sauce, mustard, brown sugar, honey, hoisin sauce, tomato paste, ginger and red pepper flakes in a small saucepan. Squeeze the roasted garlic pulp into a small dish, mash and add to the pan stirring to combine. Bring to a low boil and cook until ingredients are well blended and warm, 2 to 3 minutes.
Remove the ribs from the water, pat dry. Discard the boiling water and vegetables. Place ribs on a roasting pan that has been lined with foil and baste generously with the sauce. For easy release, spray the foil with non-stick cooking spray or use easy release foil.
Preheat oven to 350 degrees, place the ribs in the oven and cook until fork tender; about an hour, basting every 15 minutes with the sauce.

Nutrition Facts : Calories 984.2, Fat 64.2, SaturatedFat 22.2, Cholesterol 234.9, Sodium 1031, Carbohydrate 39.3, Fiber 1.7, Sugar 29.9, Protein 61

Sticky Ribs image

Provided by Molly Yeh

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 9

1/4 cup light brown sugar
2 tablespoons granulated sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
One 3-pound slab baby back ribs
2 cups BBQ sauce

Steps:

Preheat the oven to 300 degrees F.
Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
Heat a grill or grill pan for cooking at medium-high heat.
Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.