MOM'S 'SWEET 'N' SOURS' PORK RIBS
My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
Provided by HOWITZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
- Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
- Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g
SWEET SMOKED PORK RIBS
A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well.
Provided by dadcooksagain
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 5h
Yield 10
Number Of Ingredients 14
Steps:
- Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
- Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
- Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
- Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
- Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
Nutrition Facts : Calories 827.2 calories, Carbohydrate 22.8 g, Cholesterol 234.1 mg, Fat 59.2 g, Fiber 1.5 g, Protein 49 g, SaturatedFat 21.9 g, Sodium 284.2 mg, Sugar 18.1 g
SWEET & SOUR PORK RIBS
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
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.
MARY'S SWEET AND SOUR SPARE RIBS OR PORK CHOPS
I grew up enjoying this recipe at my Grandma's house. Now I make it for my family! You will love the sauce poured over boiled potatoes...yummm For this recipe you can use either spare ribs or pork chops, But I prefer the ribs!
Provided by JenfromOro
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut meat up, and place in a large roasting pan. You can use as much meat as you want to cover the bottom of the roaster.
- Cook for 45 minutes at 375 degrees. Drain off fat. Salt and pepper the meat.
- Combine water, ketchup, vinegar, brown sugar and chili powder; pour over the meat and bake for 1 1/2 hours.
- When cooked thicken with 2 tbsp of cornstarch.(I mix the cornstarch with a little water and then pour it in the sweet and sour mixture, its a little easier).
Nutrition Facts : Calories 412.8, Fat 23.1, SaturatedFat 8.4, Cholesterol 91.4, Sodium 529.4, Carbohydrate 28.1, Fiber 0.3, Sugar 26.8, Protein 22.7
CROCK POT SWEET AND SPICY PORK OR BEEF RIBS AND BEANS
For this recipe the ribs need to be browned under the broiler first for extra flavor. You can also cook this in a 300 degree oven.
Provided by Kittencalrecipezazz
Categories Pork
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the drained beans in the crock pot; set aside.
- Cut the pork or beef ribs into serving-size pieces, then season with seasoned salt and black pepper.
- Place the ribs in a broiler pan, then broil in oven for about 20-25 minutes, turning once.
- Add the browned ribs to the slow cooker and then sprinkle the onion, fresh garlic and green pepper over the ribs.
- In a saucepan combine the BBQ sauce, jalapeno jelly and Tabasco hot sauce; cook stirring over low heat until melted and combined.
- Pour the mixture over the ribs and toss to coat with the sauce.
- Cover and cook on HIGH for about 5-6 hours or on LOW for about 9-10 hours.
- Remove the ribs and skim off any fat from the sauce.
- Arrange the ribs over the bean mixture.
OVEN-BAKED SWEET AND STICKY PORK BACK RIBS
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
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
TANGCU PAIGU (CHINESE SWEET AND SOUR PORK RIBS)
On our very first night in Kunming, December 2000, our colleagues took us out for dinner at the Baiyun Canting on Jinhuapu Road. The tangcu paigu we had that night (and on many subsequent occasions) were incredible. I don't know the Baiyun secret, but now that Baiyun is gone, I'm making my peace with this tasty version, developed with the help of Bruce Cost's "Asian Ingredients" and "Pei Mei's Chinese Cookbook".
Provided by Kate S.
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.
- Marinate ribs with wine and soy sauce for 30 minutes.
- Remove ribs from marinade, reserving marinade for later.
- Heat peanut oil (about 6 cups) in wok until it's almost smoking.
- Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.
- Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).
- To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.
- Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.
- Throw ribs into the wok with the sauce, and stir to coat thoroughly.
- Serve on a platter, hot or at room temperature.
- As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.
SWEET STICKY PORK RIBS
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
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
STICKY-SWEET FIVE-SPICE PORK RIBS
Steps:
- Place racks in upper third and middle of oven; preheat to 350°. Line a rimmed baking sheet with a double layer of foil. Mix brown sugar, 1/2 Tbsp. kosher salt, and 1/2 Tbsp. Chinese five-spice powder in a small bowl to make a rub.
- Cut St. Louis-style ribs in half. Transfer to prepared sheet. Season all over with spice rub, being sure to coat sides and edges and to gently press the rub into the meat. Pour 1½ cups water into baking sheet, then cover tightly with foil. Bake on middle rack until meat is very tender and bones are exposed, 100-115 minutes. If racks of ribs you're cooking are much smaller than called for, check early-they'll cook in less time.
- Meanwhile, whisk hoisin sauce, soy sauce, honey, and remaining 1/2 tsp. Chinese five-spice powder in a small saucepan to combine.
- Peel and finely grate ginger and garlic cloves into saucepan. Heat over medium and bring to simmer, whisking often. Cook, stirring, until just thick enough to coat the back of a spoon, 2-3 minutes longer. Cover pot; set aside until ribs are ready.
- When ribs are cooked and tender, carefully remove and discard top layer of foil from baking sheet. Preheat broiler.
- Brush half of sauce over ribs, turning ribs with tongs to coat both sides. Arrange flesh side (convex side) up. Transfer to top rack of oven and broil until ribs are lacquered in sauce and caramelized in some parts, 4-5 minutes. Remove from oven and brush remaining sauce over.
- Transfer ribs to a cutting board. Cut in between each bone to separate ribs. Transfer to a platter or serve right off cutting board.
STICKY PORK RIBS WITH SWEET POTATOES
Make and share this Sticky Pork Ribs With Sweet Potatoes recipe from Food.com.
Provided by JackieOhNo
Categories Yam/Sweet Potato
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Place the ribs in a large pot of cold water. Bring to a boil and simmer for 30 minutes; drain. Pat the ribs dry with paper towels and return to the dry pot.
- Combine 6 T. of the soy sauce, the sugar, hoisin sauce, rice wine, ginger, 2 cloves of the minced garlic, and the chili. Pour over the ribs and turn to coat. Marinate at room temperature for 30 minutes.
- Meanwhile, toss the sweet potatoes and the 3 remaining cloves of garlic in the vegetable oil with the remaining soy sauce. Place in a single layer in a large roasting pan lined with aluminum foil or parchment paper. Roast for 15 minutes.
- Place the ribs on top of the sweet potatoes, reserving any extra marinade. Return to oven and roast for 45 minutes or until dark and sticky. Baste with the extra marinade periodically.
- Remove ribs from the pan, set aside, and keep warm. In a bowl, mash the sweet potatoes, garlic, butter and lemon juice. Serve with the ribs on a bed of baby spinach.
Nutrition Facts : Calories 1324.5, Fat 90.2, SaturatedFat 34.6, Cholesterol 281.1, Sodium 2411.1, Carbohydrate 59.1, Fiber 5.2, Sugar 31.1, Protein 65.1
NOR'S SWEET & SPICY FALL OFF THE BONE PORK RIBS
I love coming up with new recipes. I think this is my best sauce yet. It is sweet. It is spicy, and it has a little kick. It is not overly spicy. The Ribs fall off the bone. I love the oven method, because you get tender fall off the bone ribs. Nothing beats a rib like this in my opinion. You can use the sauce for Spare ribs or...
Provided by Nor Mac
Categories Ribs
Time 3h45m
Number Of Ingredients 19
Steps:
- 1. Sauce: place pineapple juice and apricot preserves in sauce pan. Cook over medium high heat while stiring until preserves are liquified. Crush apricots with back of spoon while cooking.
- 2. Add the rest of the ingredients except for garlic. Stir well. Reduce heat to medium. Stir now and then.
- 3. While that is cooking. Add a tablespoon of olive oil to a pan or any other oil. Cook the chopped garlic about one minute. You do not want it browned. Cook until slightly golden. Add to the sauce. Continue to cook sauce on low heat for about 30 minutes Simmering.
- 4. You can cook the sauce and refrigerate ahead of time. You can continue on with the rest of the the recipe. it is fairly straightforward and simple.
- 5. Foil line a large sheet pan. I use the heavy-duty wider foil. You can also use regular foil, and you can overlap in the middle and seal by folding it over together, so there is no leaking under foil.
- 6. Mix 1 cup of pineapple juice snd 1 cup of water together and pour on top of the foil lined pan.
- 7. Prepare the ribs. Heat oven to 325° I usually get another sheet pan and place the ribs on the sheet pan. Flip ribs over so that the backside is facing you. slip a sharp knife under the skin that you see over the back of the Ribs. Start to the farthest side to the right or left. I am right-handed so I go to the right. Slip knife under skin and try to separate a little from the bone. Have some paper towels to grasp piece of skin that you lifted. Grasp the skin and Peel skin with a tight grip. Peel all the skin off the back.
- 8. Flip ribs over to top side, and place on sheet pan with pineapple juice and water mixture. Salt and pepper the top of the ribs and Rub in with your hands.
- 9. place about 3 to 4 tablespoons of sauce on top of ribs. Spread evenly coating top of ribs.
- 10. Place foil over ribs sealing tightly. if you do not have heavy duty aluminum foil. I would double up on regular. place in 325° oven on the rack. One down below center. set your timer for about three hours. uncover ribs after three hours and check. See if they are starting to fall off the bone or are tender. if not cover and keep baking and check in about another 15 minutes or so.
- 11. when ribs are cooked through. Remove foil. Drain off any remaining liquid in Pan. Brush bottom and top of ribs with sauce. Be careful they may fall apart. Place back in oven under broiler, or move to outside grill after 2 hours of oven time. Grilling on low for at least another hour. You can cut ribs into portions at this time about four ribs in a section for each person. Cook until sauce is sticky . Remove from oven or grill and serve.
SWEET AND STICKY PORK RIBS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
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 SMOKED PORK RIBS RECIPE - (4/5)
Provided by á-31592
Number Of Ingredients 13
Steps:
- Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking. Place the baby back ribs onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour. Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker. Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist. Cooking time. 3 hours minimum. We will be cooking low and slow at about 225°F, so allow 5 to 6 hours for St. Louis Cut (SLC) ribs and 3 to 4 hours for baby back ribs. Thicker, meatier slabs take longer, and if you use rib holders so they are crammed close to each other, add another hour. Country ribs are really not ribs, they are
SLOW-COOKED PORK RIBS WITH SWEET AND SOUR SAUCE
Jamie is the executive chef of Jamie Kennedy's Wine Bar and Restaurant in Toronto. These ribs were his choice of favourite comfort foods from 10 top Canadian chefs. Recipe adapted by the Chatelaine Test Kitchen. I like to add the grated rind of an orange to the sauce mixture. Prep time does not include marinating overnight.
Provided by Elly in Canada
Categories Pork
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- At least a day before serving, in a large saucepan, stir tomato sauce with orange juice, onion, celery, vinegar, honey and ginger.
- Bring to a boil, stirring occasionally, over high heat. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally to develop flavour, about 1 hour.
- Stir often near end of cooking. Cool slightly then puree.
- Working in batches, purée in a blender and pour into bowl or jar.
- Cover and refrigerate at least overnight or up to 3 days.
- Meanwhile, slice pork into four-rib portions and place in a very large bowl.
- Finely chop or mince garlic. Finely chop jalapeño including seeds.
- Place garlic and jalapeños in a small bowl.
- Stir in oil, paprika and salt. Rub over ribs. Cover and refrigerate overnight.
- About 3 hours before serving, preheat oven to 375F (190C).
- Place ribs in a very large roasting pan. Pour sauce overtop. Turn to evenly coat. It's ok if ribs overlap.
- Cover tightly with foil. Bake in centre of oven for 1 1/2 hours. Remove and discard foil. Turn ribs, spooning sauce overtop. Continue baking, turning ribs occasionally and basting, until very tender, from 1 to 11/2 hours.
- Remove pan to a heatproof surface. Place ribs on a platter. Spoon sauce in pan over ribs.
- For the ultimate comfort dinner, serve with baked or mashed potatoes and corn.
Nutrition Facts : Calories 1468.4, Fat 114.6, SaturatedFat 40.6, Cholesterol 367.4, Sodium 2222.7, Carbohydrate 30.3, Fiber 3.7, Sugar 19.3, Protein 76.5
FINGER LICKING SWEET AND SOUR PORK RIBS - COOKING WITH LEI
The succulent, fall off the bone pork ribs coated with a mouthwatering sweet and sour sauce will definitely have you licking your fingers!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Parboiling - Bring water to a boil in a sauce pan. Put the pork ribs into saucepan and boil for 5 minutes. Discard the hot water and wash the gunk off the pork ribs with cold water.
- Pan frying-- Heat the oil, ginger and pork ribs over medium heat, when it starts sizzling, add the sugar, stir fry until pork ribs are lightly brown.
- Braising - Add soy sauce, 3 tablespoon vinegar, rice wine and water(about 1.5 cups) to cover the pork ribs. Lower heat to a simmer, cover with a lid, and continue braising for about 60 minutes.
- Caramelizing - Turn to high heat, take the cover off and let liquid evaporate and thicken. Add 1/2 tablespoon vinegar, turn and mix the pork ribs until the sauce is browned and sizzling.
SWEET-AND-SOUR PORK RIBS
Steps:
- Season the pork ribs: In a medium bowl, whisk together the: 2 tablespoons soy sauce Beaten egg Then whisk in the: ½ cup cornstarch Add the: Spareribs Use tongs to turn the spareribs over in the sauce to evenly coat both sides. 2. To a large skillet set over medium-high heat, add the: 2 cups canola oil Once the oil shimmers, after about 2½ minutes, carefully add: Half of the seasoned spareribs Fry until they are golden and crispy on both sides, using tongs to turn occasionally, 2 to 3 minutes on each side. Transfer the ribs to a large paper-towel-lined plate and repeat with the: Remaining 6 spareribs Season with the: 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 3. Make the sweet-and-sour sauce: In a medium bowl, whisk together the: ½ cup pineapple juice ¼ cup white vinegar ¼ cup sugar ¼ cup ketchup 2 tablespoons soy sauce 1½ tablespoons cornstarch 4. Finish the dish: To a large, clean skillet set over medium heat, add the: 3 tablespoons canola oil When it starts to shimmer, after about 1½ minutes, add the: Very finely chopped garlic Very finely chopped ginger Very finely chopped scallion whites Cook until well browned, about 1 minute. Add the: Finely chopped onion Finely chopped red bell pepper Finely chopped green bell pepper Cook until the onions become lightly golden and translucent, about 4 minutes. Then stir in the: ¾ cup pineapple chunks Cook to warm the pineapple, about 1 minute. Add the: Sweet-and-sour sauce Bring to a boil and reduce to a simmer for 2 minutes, until the flavors are well combined. Taste and adjust the seasoning with salt and pepper, if necessary. Add the: Fried pork ribs Very finely chopped scallion greens Turn to coat the ribs in the sweet-and-sour sauce and serve.
SWEET PORK SPARE RIBS
A nice sweet spare rib that goes good over rice. It's a good change from the regular barbecue ribs. There's just enough sauce that the ribs aren't drowning in it.
Provided by Danielle K.
Categories Pork
Time 6h15m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Cut ribs into bite size pieces removing all excess fat from the ribs.
- Put canola oil in a frying pan and add spare ribs. Cook on medium heat until brown.
- Combine all other ingredients in a slow cooker and mix.
- Drain meat and add meat to the slow cooker.
- Make sure that the meat is covered with all of the sauce.
- Turn slow cooker on low and cover.
- It'll take about 6 hours to cook, make sure you stir occasionally to ensure that all of the meat is being covered.
Nutrition Facts : Calories 936.7, Fat 71.6, SaturatedFat 27, Cholesterol 235.9, Sodium 1518.8, Carbohydrate 17.1, Fiber 1.4, Sugar 12.9, Protein 52.8
SWEET PORK RIBS
These mouthwatering ribs are tender, juicy and moist. This is a scrumptious dish that everyone will enjoy!
Provided by Francine Lizotte @ClubFoody
Categories Pork
Number Of Ingredients 23
Steps:
- In a small bowl, combine all the rub ingredients and whisk until well blended.
- Preheat the oven to 300ºF/150ºC
- Portion the pork ribs into 3 to 4 bone slabs. Spoon the spice mixture onto them and rub it in well.
- Place them on a wire rack lightly greased with cooking spray sitting over a baking pan meat side down.
- Pour the water into the baking pan and tightly cover with foil.
- Transfer to the preheated oven and let the ribs steam for 2 hours.
- About ½ hour before the time is up, make the glaze by adding ketchup, granulated sugar, pineapple juice, hoisin sauce, soy sauce, Worcestershire sauce, ginger, garlic and freshly ground black pepper to a medium saucepan.
- Stir until the ingredients are well blended, set the heat to medium and cook the mixture until it just starts simmering. Keep it warm until needed.
- After a couple of hours, remove the baking pan and transfer the ribs to a plate (*see footnote).
- Increase the oven temperature to 375ºF/ 190ºC.
- Take the wire rack and place it on a baking sheet lined with foil. Place the ribs meat side up, spoon some glaze over each portion and brush it on evenly to cover the entire surface.
- Transfer them to the preheated oven and set the timer for 15 minutes.
- When the time is up, remove from the heat and glaze the ribs again. Put them back in the oven for another 15 minutes.
- Repeat the same process one more time... spooning on the remaining glaze, brush it on evenly and transfer them back to the oven to bake for the last 15 minutes.
- Garnish the ribs with sesame seeds and chopped green onions and serve with rice.
- Footnote: To see if they're ready, flip and poke them with the tip of a knife - if it goes in easily, they're done.
- To view this recipe on YouTube, click on this link >>>> https://youtu.be/_Z-xBZOs_PU
SUPERB SWEET & SPICY BARBEQUE PORK RIBS
Fall off the bone ribs that have a sweet but spicy flavor. Overall easy to make, majority of the work done ahead of time and then just let them cook away on the barbe'. Got this recipe from a friend about 30 years ago and have kept it for all this time cause it is the best flavor I've ever had.
Provided by smith12880
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare Marinate by combining all the ingredience together - Pour over the ribs and marinate at least one day -- overnight is perfect.
- Next day sear ribs on barbe until very brown, place them in a large pan and pour the remaining marinade over the ribs and cover with foil. Cook pan directly on barbe for approximately 45 minutes to one hour removing the foil for about the last 15 - 20 minutes.
- Then just enjoy!
Nutrition Facts : Calories 1207.7, Fat 86.3, SaturatedFat 31.3, Cholesterol 312.8, Sodium 1185.8, Carbohydrate 23.1, Fiber 0.4, Sugar 7.6, Protein 81.7
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