Finger Licking Ribs Recipes

FINGER LICKING RIBS

Finger Licking Ribs image

The sauce for these ribs is so tasty, you'll be licking your fingers and the plate! This would make a great barbeque sauce for most everything. The recipe comes from the Chatelaine Cookbook.

Provided by CrystalB

Categories Pork

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

6 lbs back pork spareribs
1 cup ketchup
1/3 cup soy sauce
1/3 cup liquid honey
4 cloves garlic, crushed
2 tablespoons Worcestershire sauce
1/4-1/2 teaspoon cayenne pepper

Steps:

Cut ribs into 8 to 10 portions and place in a heavy saucepan.
Cover with water and boil gently (covered) for 1 hour to 1 hour and 15 minutes, or until tender.
To make sauce, stir remaining ingredients together.
Brush ribs with sauce and barbeque over hot coals.
Turn often, basting with sauce, until hot and glazed, about 8 to 10 minutes.

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

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