Back Ribs With Sweet Savory Sauce Recipes

SWEET AND SAVORY RIBS

Steps:

• Place onion in a 5-qt. slow cooker. Top with ribs. In a small bowl, combine remaining ingredients; pour over ribs. Cook, covered, on low 8-9 hours or until meat is tender.

BACK RIBS WITH SWEET-SAVORY SAUCE

Steps:

• To make sauce, in 1-quart saucepan, heat chili sauce, jelly, wine and mustard over medium heat, stirring occasionally, until jelly is melted.
• Heat coals or gas grill for indirect heat. Cut ribs into serving pieces. Place ribs in 4-quart Dutch oven; add water. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes; drain.
• Cover and grill pork over medium coals 15 to 20 minutes, brushing with sauce every 3 minutes, until pork is no longer pink and meat begins to pull away from bones.
• Heat any remaining sauce to boiling, stirring constantly; boil and stir 1 minute. Serve sauce with ribs.

SWEET AND STICKY APPLESAUCE BABY BACK RIBS

Steps:

• Preheat the grill to medium.
• Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl. Mix until well blended. Put each rib rack onto a large piece of heavy duty foil. Rub the seasoning mixture evenly onto both rib racks. Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet. Close the foil package, leaving room at the top for heat circulation. Grill the packets for 1 hour on medium heat.
• Meanwhile, combine 1/4 cup apple juice, the barbeque sauce, applesauce, cider vinegar, cinnamon and ginger in small bowl until well blended.
• Remove the ribs from the foil packet. Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized.
• Remove the racks from the grill to a cutting board and cut into 2-rib sections. Arrange the ribs on a serving platter and serve. Enjoy!

BAKED BBQ BABY BACK RIBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
• Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
• Generously apply coating of dry rub to all sides of rib rack.
• With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
• Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
• Increase oven temperature to 350 degrees F (175 degrees C).
• Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
• Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
• Cut rack into individual rib segments and serve with more barbeque sauce.

SUON KHO (PORK RIBS IN SAVORY CARAMEL SAUCE)

Steps:

• Cut each rib strip between the bones or cartilage into individual ribs. In a large bowl, combine the onion, pepper, 3 tablespoons fish sauce and 1 tablespoon sugar. Mix well. Add the ribs and use your fingers or a large spoon to mix well, coating all the ribs evenly. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight. (Set out at room temperature for 45 minutes before proceeding.)
• When ready to cook, heat an outdoor grill or broiler with a rack set 4 inches away from the heat source to high. When the grill is ready, you should be able to hold your hand over the grate for only 2 to 3 seconds.
• Meanwhile, make the caramel sauce: In a large pot, stir together the vinegar, remaining 6 tablespoons sugar and 1 tablespoon water over medium heat until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. (If needed, rewarm over medium heat to loosen.)
• Remove the ribs from the marinade, reserving the onion, and sear the ribs on the grill, turning as needed, so they pick up some charred edges and grill marks on all sides, 10 to 15 minutes total. (Or broil the ribs on a foil-lined rimmed baking sheet until tinged brown and a bit charred, 6 to 8 minutes per side.)
• Add the ribs with any cooking juices to the pot with the caramel sauce. Add the reserved onion, the remaining 3 tablespoons fish sauce and enough water to almost cover the ribs, about 4 cups. Bring to a boil over medium-high heat. Don't skim the scum that rises to the surface or you will remove some of the seasoning.
• Lower the heat to maintain a simmer, cover and cook for 45 minutes. Uncover, stir the ribs and adjust the heat so that the liquid simmers vigorously. Cook until the ribs feel tender when pierced with the tip of a sharp knife, about 20 minutes. Lower the heat if you need to cook longer. The sauce will have reduced somewhat, but there will still be a generous amount.
• Remove from the heat and let stand for a few minutes so that the fat collects on the surface, then use a ladle or spoon to skim it off. (Or, to make the task much easier, let cool, cover and refrigerate overnight. Discard the congealed chilled fat.) Return to a simmer and taste the sauce. Add extra fish sauce to create a deeper savory flavor, or water to lighten the flavor. Transfer to a shallow bowl and sprinkle the scallion greens on top. Serve immediately.