Best Stick To Your Ribs Recipes

STICKY RIBS

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.

STICK-TO-YOUR-RIBS BEEF STEW - A COMFORT FOOD

Steps:

• 1. mix flour, salt, pepper and paprika together. In small batches, coat stew beef with flour mixture. Set aside. Reserve leftover flour mixture. In 6 qt Dutch oven, heat oil over medium heat. Brown meat all over ( does not need to be cooked through ) a few pieces at a time. Remove and set aside. When all the meat is browned, add garlic and onions to the pan drippings; cook 3 minutes, stirring until onion is almost tender. Gradually add water ( or stock ),bouillon and worcestershire, stirring. Add the meat and heat to boiling. Add the potatoes and carrots and cover. Simmer about 2 1/2 hours. Add celery and cover. Simmer another 20 minutes or so...If you are using frozen peas/veggies, add and simmer for another 5 to 10 minutes. Here, I add water to the reserved flour, stir until it is lump free then add to thicken the gravy. I also add mushrooms...I substitute rough cut (quartered) onions for the diced and also baby carrots instead of regular... Flavor to your taste...it is something you can experiment with and I serve over egg noodles or with a nice crusty bread and butter or what ever you like... Have fun!

SICILIAN STICK TO YOUR RIBS MEAL: MEATLOAF BRASCIOLE (ROLL UPS), PASTA, BROCCOLINI AND RICOTTA

Steps:

• Preheat oven to 450 degrees F.
• Put water on to boil for your pasta.
• Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
• Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
• Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
• While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
• To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.

"STICK TO YOUR RIBS"

Steps:

• Preheat oven to 350 degrees F.
• On a cutting board cut each rack into 2 (4 bone) portions. Lightly brush the ribs with prepared BBQ sauce. Transfer the ribs to a roasting pan and place into the preheated oven for 10 minutes or until the ribs are caramelized.
• Place the pulled pork in a small bowl and stir in the remaining BBQ sauce.
• Divide the cream cheese into 4 even balls and cover with the pulled pork mixture, maintaining the ball shape. Place on a plate and refrigerate for 10 minutes to set.
• Combine the panko bread crumbs and chopped chives in a medium bowl.
• In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture.
• Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F.
• In a medium bowl beat the egg with a whisk. Add the covered cheese balls and coat with the beaten eggs. Remove the cheese balls with a slotted spoon and place into the bowl with the bread crumb mixture. Gently roll to evenly coat. Fry the balls in the hot oil for 3 minutes or until bread crumbs become golden.
• To finish, place a 4 bone rib rack on each plate. Place small bamboo skewers into the center of the cheese balls and "stick it into the centre of each rib rack". I suggest you serve this dish with creamy coleslaw and a good beer.

EASY GRILLED STICKY RIBS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
• Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
• Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
• Preheat a charcoal grill until coals are very ashy and hot.
• Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
• Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
• Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
• Remove to a plate and brush over one more application of glaze. Serve.

STICK TO YOUR RIBS SOUP

Steps:

• Cook beef in a 12 quart Dutch oven or stockpot over medium heat until browned, stirring to crumble.
• Drain well, and return to pan.
• Add water and the rest of the ingredients, except the angel hair pasta, and bring to a boil.
• Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
• Break the pasta in half; stir into soup, and cook an additional 5 to 10 minutes until pasta is done.
• Enjoy!
• Points-3.