Best Finger Licking Sweet And Sour Pork Ribs Cooking With Lei Recipes

FINGER LICKING, STICKY, JUICY RIBS

Finger Licking, Sticky, Juicy Ribs image

These ribs combine the best of all ingredients in a dish that is guaranteed to leave your dinner guests licking their lips and their fingers. Make sure you serve with finger bowls or lots of wet naps!

Provided by Bhappys kitchen

Categories Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs pork back ribs
1 1/2 cups lager beer
1 1/2 cups barbecue sauce
1/3 cup soya sauce
1/3 cup maple syrup
1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
1/3 cup grapefruit juice
1/2 teaspoon chili pepper flakes

Steps:

Combine all ingredients for sauce in large saucepan.
Remove membrane from the back of the ribs.
Cut ribs into 2 rib segments.
Place ribs into sauce and bring to a gentle boil. Boil ribs for about 45-60 minutes, on a low heat.
Remove ribs from sauce and place in ziplock bag or container to be placed in fridge once meat has cooled.
Boil remaining sauce until it has reduced to at least half your original amount and is very thick and shiny.
Remove sauce from heat, cool and remove fat.
At this point, both ribs and sauce can be either refridgerated or frozen for use at later date.
On serving day, either grill or broil ribs, basting often with sauce until sauce is sticky and thick on ribs.

Nutrition Facts : Calories 29088.7, Fat 2099.2, SaturatedFat 743.3, Cholesterol 8867.9, Sodium 13322.7, Carbohydrate 65.9, Fiber 2.7, Sugar 43.1, Protein 2454.5

SWEET & SOUR PORK RIBS

Sweet & Sour Pork Ribs image

For years I wondered why people raved about ribs. I didn't have the patience or energy to bother with them, until I made this recipe. Now I'm a believer, too.-Merle Dyck, Elkford, British Columbia

Provided by Taste of Home

Categories Dinner

Time 8h30m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 cups packed brown sugar
1/4 cup all-purpose flour
1/2 cup cider vinegar
1/3 cup water
2 tablespoons soy sauce
2 tablespoons ketchup
3 garlic cloves, minced
8 bone-in country-style pork ribs (3 inches thick and 8 ounces each)

Steps:

In a small saucepan, combine brown sugar and flour. Stir in the vinegar, water, soy sauce, ketchup and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened., Place ribs in a 5-qt. slow cooker. Top with sauce. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. Serve ribs with sauce.

Nutrition Facts : Calories 468 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 363mg sodium, Carbohydrate 58g carbohydrate (54g sugars, Fiber 0 fiber), Protein 27g protein.

FINGER LICKING RIBS

Finger Licking Ribs image

Bite-sized pieces of pork spareribs are simmered until tender in a simple, savory sweet sauce.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 8

Number Of Ingredients 6

Ingredients

4 pounds pork spareribs, sawed in thirds across bones
2 tablespoons garlic powder, divided
1 tablespoon vegetable oil
½ cup Kikkoman Less Sodium Soy Sauce
¼ cup dry sherry
2 tablespoons packed brown sugar

Steps:

Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 8.1 g, Cholesterol 119.9 mg, Fat 31.8 g, Fiber 0.2 g, Protein 31.3 g, SaturatedFat 11.3 g, Sodium 1355.5 mg, Sugar 3.8 g

SWEET AND SOUR BABY BACK RIBS SHEET PAN RECIPE BY TASTY

Sweet And Sour Baby Back Ribs Sheet Pan Recipe by Tasty image

Here's what you need: diced pineapple, rice vinegar, vegetable oil, soy sauce, fresh ginger, ketchup, honey, garlic, cornstarch, baby back ribs, salt, pepper, red bell peppers, green bell peppers, sesame seeds, fresh scallions, white rice

Provided by Frank Tiu

Categories Dinner

Yield 8 servings

Number Of Ingredients 17

Ingredients

20 oz diced pineapple, 1 can
1 cup rice vinegar
1 cup vegetable oil
2 tablespoons soy sauce
¼ cup fresh ginger
1 cup ketchup
2 tablespoons honey
5 cloves garlic, minced
2 tablespoons cornstarch
3 ½ lb baby back ribs, 1 rack
1 tablespoon salt
1 tablespoon pepper
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
2 teaspoons sesame seeds
2 tablespoons fresh scallions, sliced
white rice, cooked, for serving

Steps:

Preheat the oven to 275°F (140°C).
Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half.
Place the baby back ribs on a baking sheet and season with salt and pepper on both sides.
Brush half of the glaze all over the ribs.
Cover the ribs with aluminum foil, wrapping tightly.
Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C).
Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs.
Bake for 20 minutes, until the peppers are softened.
Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside.
Enjoy!