Brown Sugar Pork Ribs Recipes

BROWN SUGAR RIBS WITH PINEAPPLE RELISH

Steps:

• For the ribs: Preheat the oven to 325 degrees F.
• Mix together the brown sugar, paprika, salt, cayenne, pepper, garlic and orange juice in a large bowl. Add the ribs and toss until coated evenly.
• Cut an aluminum foil sheet that is 18 inches wide and 24 inches long and place on top of a baking sheet. Tip the ribs mixture onto the foil along with any extra juices from the mixing bowl. Fold the foil ends over the ribs, followed by the sides, and then seal the foil tightly to completely enclose. Bake until very tender, about 2 hours.
• For the relish: Meanwhile, add the pineapple, cilantro, honey, chili powder, salt, jalapeño, red onion and lime zest and juice to a medium bowl and mix everything together. Set aside.
• Remove the ribs from the oven and preheat the broiler.
• Carefully open the foil pack to expose the ribs. Arrange the ribs so that the meaty top sides of the ribs are upright and place them under the broiler to caramelize, about 5 minutes.
• Transfer the ribs to a platter or board, top with the cold pineapple relish and serve.

BROWN SUGAR PORK RIBS

Steps:

• Place pork ribs in the bottom of slow cooker. Cover and cook on high 3 hours.
• Drain and discard liquid.
• In a small skillet, cook onion and garlic in butter until soft. Add remaining ingredients. Cook until sugar is dissolved. Pour over ribs.
• Cover and cook on high for 2 hours.
• Remove, allow to cool. Place in freezer bag. Label and freeze.
• To serve. Thaw. Heat. Serve over rice.

BROWN SUGAR PORK RIBS

Steps:

• Trim excess fat, the membrane, and flap from the ribs. Reserve the flap, trimmed of its membrane, to grill for tacos. Spread a piece of plastic wrap on the counter 5" longer than the rack. Dust the meat side of the ribs with the cayenne.
• Mix together the brown sugar and kosher salt. Spread half the dry mix on the plastic wrap. Lay the ribs on top, then cover with the rest of the dry mix. Cover with a second piece of plastic wrap, seal, fold in half and place into a Ziploc or plastic bag. Refrigerate in a pan overnight.
• In the morning remove the ribs. The dry mix will have transformed into a slurry. In a sauce pan sauté the onions and garlic with olive oil until lightly browned; season with pepper. Remove the ribs from the plastic bag. Use a rubber spatula to remove most of the liquid from the ribs and plastic bag and transfer to the sauce pan. Add the tomato paste. On a low flame simmer the sauce for 20 minutes. Taste and adjust the flavor if necessary.
• Line a large baking tray with tin foil. Place a wire rack on top of the baking tray, then put the ribs on the rack. The ribs can either be cooked in a 350 degree oven or on the "cold" side of a covered grill with the heat on high. Cook the ribs 30 minutes on each side, then baste the ribs with the sauce another 30 minutes on each side or until done. Remove from the oven, cut apart the individual ribs, and serve.

BROWN SUGAR PORK RIBS

Steps:

• In a small bowl, combine the dry rub ingredients and mix well. Generously apply the dry rub to both sides of the ribs.
• Build a charcoal fire for indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 250°F.
• Place the ribs over the void side of the grill, close the lid and cook the ribs for 2 hours 15 minutes.
• Remove the ribs from the grill. Place each rack of ribs meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each rib. In a small bowl, mix the apple cider and brown sugar. Pour 1/2 cup of the liquid over each rib. At the same time, tightly wrap and seal each rack of ribs with aluminum foil. Place the wrapped ribs back on the grill over the void side of the grill for 1 hour.
• Remove the ribs from the grill, unwrap each rack of ribs and discard foil. Brush both sides of the ribs with your favorite BBQ sauce, and place the ribs back on the grill for 5 minutes, or until sauce caramelizes. Remove from the grill, cut and serve warm.

COCONUT-BROWN SUGAR PORK RIBS

Steps:

• Place ribs in steamer rack; add two sliced garlic cloves to water below and steam ribs for 25 minutes.
• Let cool slightly.
• Combine marinade/sauce ingredients.
• Pour into an oblong baking dish, place ribs in dish, turn to coat thoroughly and marinate in refrigerator, covered, overnight.
• The next day, pour off marinade/sauce into a small saucepan.
• Preheat oven to 450 degrees F; cook ribs, uncovered, for 10 minutes per side.
• Reduce heat to 325 degrees F, cover ribs with foil, and return to oven for another 30 minutes or until meat is no longer pink inside (cook time depends on which type of ribs are used).
• Sprinkle with salt, if you wish.
• Alternatively, these ribs can be grilled (and are awesome).
• The extra marinade/sauce can be boiled for a minute or two and served on the side with the ribs.

BROWN SUGAR BBQ RUB

Steps:

• Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.