Pork Ribs With Molasses Chile Barbecue Sauce Recipes

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E-Z ADOBO PORK RIBS WITH MOLASSES-CHILE BARBECUE SAUCE



E-Z Adobo Pork Ribs With Molasses-Chile Barbecue Sauce image

Another great recipe from the Grilling Maestros cookbook. Most of the cooking is done in the oven and then you place them on the grill for that wonderful smoked crust and flavor. This dish would be great with the Red Cabbage Salad with Pineapple and Sesame-Lime dressing.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 3h

Yield 5 serving(s)

Number Of Ingredients 19

2 tablespoons garlic, minced
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons brown sugar, dark
3 tablespoons kosher salt
3 tablespoons fresh ground black pepper
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh oregano, chopped
6 tablespoons fresh orange juice
2 tablespoons fresh lime juice
4 dashes Tabasco sauce
2 tablespoons olive oil
6 lbs pork spare rib racks
1/3 cup molasses
1/2 cup ketchup
1/4 cup fresh lime juice
2 tablespoons ground cumin
1/2 cup fresh cilantro, chopped
1 -3 tablespoon fresh chili pepper, seeded and minced

Steps:

  • Preheat the oven to 200 degrees.
  • In a food processor or blender, combine the paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow roast for 3 hours until red juice comes out when you prick the meat with a fork. The meat will be tender and pull easily from the bone. Remove the ribs from the oven. They can go right onto a grill, stand out for awhile, or be refrigerated, covered, for up to 2 days.
  • While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well, Set aside.
  • Grill the ribs on a high rack set over low heat and let them stay there as long as your patience allows. A light crust on the outside is the goal, and depending upon your fire, it can be achieved in 5 minutes or take up to 30 minutes. The longer the ribs cook, the better. Brush them with the sauce during the last minute on the grill. Cut the ribs apart between the bones and serve the remaining barbecue on the side.

Nutrition Facts : Calories 214.9, Fat 7.3, SaturatedFat 1, Sodium 4528.5, Carbohydrate 39.7, Fiber 3.3, Sugar 25.6, Protein 2.7

SPICY CHINESE BARBEQUE RIBLETS



Spicy Chinese Barbeque Riblets image

These pork riblets have a great sauce that's good on chicken and wings too.

Provided by Food Fighter

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 4

Number Of Ingredients 8

1 cup hoisin sauce
⅓ cup white wine
½ cup soy sauce
1 cup white sugar
½ cup tomato paste
¼ cup chopped garlic
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
2 pounds baby back ribs, cut into 1-inch riblets

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well.
  • Place the riblets in a large roasting pan and bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets and toss to coat. Return the pan to the oven; bake, stirring often, until ribs are tender and sauce has thickened, about 45 minutes.

Nutrition Facts : Calories 773.8 calories, Carbohydrate 90 g, Cholesterol 118.7 mg, Fat 31.7 g, Fiber 3.6 g, Protein 30.2 g, SaturatedFat 11.3 g, Sodium 3234.7 mg, Sugar 72.1 g

ROBIN'S SPICY RIBS



Robin's Spicy Ribs image

A great recipe that you can make ahead and marinate overnight. If you like your barbecue ribs a little on the spicy side, you will love these ribs! Great with potato salad and baked beans.

Provided by RYANEZ7

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 9h45m

Yield 4

Number Of Ingredients 13

2 pounds pork spareribs, cut into serving size pieces
2 lemons, juiced
1 (16 ounce) jar picante sauce
⅓ cup brown sugar
½ cup barbeque sauce
3 cloves garlic, minced
3 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
2 fresh jalapeno peppers, chopped
1 cup chopped red onion
1 teaspoon salt
2 teaspoons ground black pepper
2 tablespoons crushed red pepper flakes

Steps:

  • Place the ribs in large pot with enough water to cover, and bring to a boil. Stir in the lemon juice. Cook the ribs 1 hour, until meat is tender. Drain, and place in large resealable plastic bags.
  • In a medium saucepan over medium heat, mix the picante sauce, brown sugar, barbeque sauce, garlic, mustard, Worcestershire sauce, jalapeno peppers, and onion. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally, until thickened. Pour over the ribs in the plastic bags. Seal bags, and marinate ribs 8 hours, or overnight, in the refrigerator.
  • Preheat the grill for high heat.
  • Lightly oil the grill grate. Place ribs on the grill, and discard remaining marinade. Season ribs with red pepper flakes, and cook 10 to 20 minutes, turning once, until browned and crisp.

Nutrition Facts : Calories 607.7 calories, Carbohydrate 51.5 g, Cholesterol 120.1 mg, Fat 32 g, Fiber 5.9 g, Protein 32.8 g, SaturatedFat 11.3 g, Sodium 1974.7 mg, Sugar 33 g

PORK RIBS WITH MOLASSES-MUSTARD SAUCE



Pork Ribs With Molasses-Mustard Sauce image

Make and share this Pork Ribs With Molasses-Mustard Sauce recipe from Food.com.

Provided by LaJuneBug

Categories     Pork

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 7

36 ounces pork loin chops, about 1-inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1/2 cup molasses
1/3 cup Dijon mustard
1/3 cup cider vinegar or 1/3 cup white vinegar

Steps:

  • Cut ribs into 2- or 3- serving portions; place in 5 to 6 quart slow cooker. Sprinkle with salt and pepper. Pour water over ribs.
  • Cover; cook on low setting for 8 to 9 hours.
  • About 1 1/4 hours before serving, remove ribs from slow cooker. Drain and discard liquid from cooker.
  • In a large bowl, combine molasses, mustard and vinegar; mix well. Dip ribs in sauce to coat; place in slow cooker. Pour any remaining sauce over ribs. Cover; cook on low setting for an additional hour.

PORK RIBS WITH MOLASSES-CHILE BARBECUE SAUCE



Pork Ribs With Molasses-Chile Barbecue Sauce image

Delicious and very EZ to make. These are very addictive, maybe you should make a double batch and have the whole family over for a barbecue.

Provided by Matthew Molus

Categories     Pork

Time 3h45m

Yield 4-8 serving(s)

Number Of Ingredients 19

2 (3 lb) pork spare rib racks
2 tablespoons minced garlic
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons dark brown sugar
3 tablespoons kosher salt
3 tablespoons freshly cracked black pepper
1/4 cup roughly chopped fresh oregano
1/4 cup roughly chopped fresh cilantro
6 tablespoons orange juice
2 tablespoons fresh lime juice (about 1 lime)
4 dashes Tabasco sauce
2 tablespoons olive oil
1/3 cup molasses
1/2 cup ketchup
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons ground cumin
1/2 cup roughly chopped fresh cilantro
1 -3 minced fresh chili pepper, of your choice

Steps:

  • Preheat oven to 225º F.
  • In a food processor or blender, combine the paste ingredients and blend until smooth.
  • Dry the ribs with paper towels, then rub them thoroughly with the paste.
  • Place the ribs on two baking sheets and slow roast for 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. The longer you cook the ribs the better, just don't let them dry out.
  • Remove the ribs from the oven.
  • They can go right onto the grill, stand out for a while, or be refrigerated, covered, for up to 2 days.
  • While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
  • Light a fire in your grill.
  • You want a very low charcoal fire with the rack set as high as possible.
  • Put the ribs on the grill and let them stay there as long as your patience allows.
  • A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side.
  • If you're into prolonging your guests' agony.
  • Of course, the longer the ribs cook, the better.
  • Brush them with the sauce during the last minute on the grill.
  • Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.

Nutrition Facts : Calories 272.9, Fat 9.3, SaturatedFat 1.2, Sodium 5634.1, Carbohydrate 50.4, Fiber 4.2, Sugar 32.4, Protein 3.5

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