Finger Licking Sticky Juicy Ribs Recipes

FINGER LICKING RIBS

Steps:

• Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.

FINGER LICKING RIBS

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

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.

STICKY CAJUN RIBS

Steps:

• Preheat oven 190 degrees Celsius/Gas mark 5.
• Shred the lime zest from 1 lime; set aside.
• Squeeze juice of lime into a bowl.
• Stir in the ketchup, golden syrup and Cajun spice.
• Add pork and coat.
• Leave to sit for 2 to 3 hours in refrigerator.
• Grease an oven dish with the oil.
• Add the pork ribs.
• Bake for 35 to 40 minutes, turning once.
• Enjoy.