Sticky Pork Ribs Recipes

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STICKY PORK RIBS



Sticky Pork Ribs image

Categories     Mains,

Yield 4

Number Of Ingredients 9

¼ cup (60 ml) tomato ketchup
3 tablespoons (45 ml) hoisin sauce
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) rice wine vinegar1 tablespoon (15 ml) minced garlic
1 teaspoon (5 ml) minced ginger
1 teaspoon (5 ml) onion powder
2 pounds (905 grams) country-style boneless ribs
1-2 chopped scallions, to garnish

Steps:

  • Preheat oven to 425 F (205 C).
  • Add ketchup, hoisin sauce, soy sauce, honey, vinegar, garlic, ginger, and onion powder to a bowl and stir to combine. Pour out cup (60 ml) sauce to reserve for glazing at the end.
  • To remaining sauce, add ribs and toss to coat evenly. Arrange ribs in one layer on a parchment covered baking sheet. Place on the middle rack in the oven and cook for 12-15 minutes or until golden brown and crispy.
  • Brush ribs with reserved sauce and cook for 8-10 more minutes.
  • Serve with chopped scallions scattered on top.

STICKY RIBS



Sticky Ribs image

Provided by Molly Yeh

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 9

1/4 cup light brown sugar
2 tablespoons granulated sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
One 3-pound slab baby back ribs
2 cups BBQ sauce

Steps:

  • Preheat the oven to 300 degrees F.
  • Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
  • Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
  • Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
  • Heat a grill or grill pan for cooking at medium-high heat.
  • Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.

REALLY STICKY RIBS



Really sticky ribs image

This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids

Provided by Lesley Waters

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 1h35m

Number Of Ingredients 6

500g carton passata
2 garlic cloves , crushed
2 tbsp reduced-salt soy sauce
1 tbsp Worcestershire sauce
1kg small, lean pork ribs
3 tbsp honey

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
  • Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
  • Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.

Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 1.21 milligram of sodium

STICKY EASY PORK RIBS



Sticky Easy Pork Ribs image

These are fabulous and easy. If you want to cook ribs for a large crowd this is much easier than trying to cram them all onto a barbeque or something, just multiply the recipe accordingly. Serve with cornbread to mop up all the delicious juices!

Provided by peachy_pie

Categories     Stew

Time 3h10m

Yield 2 serving(s)

Number Of Ingredients 11

500 g pork spareribs
1 teaspoon cumin
1/2 teaspoon white pepper
1/2 teaspoon salt
1 tablespoon brown sugar
1 tablespoon oil
1/2 cup hoisin sauce or 1/2 cup barbecue sauce
1 1/2 cups chicken stock
1 cup water
1 red onion, finely chopped
1 orange, zest of

Steps:

  • Rub the ribs with the cumin, sugar, salt, pepper and oil. Pan fry the ribs for 5 minutes on each side or until golden.
  • Chuck into a large casserole dish with the remaining ingredients.
  • Bake at 160 degrees Celcius, covered, for 2 hours.
  • Increase heat to 200 and take off lid. Bake another 30-40 minutes to thicken the sauce until dark and a little syrupy.
  • Serve garnished with raw fresh corn kernels and serve with cornbread and steamed fresh greens.

Nutrition Facts : Calories 1035.7, Fat 70.4, SaturatedFat 24.2, Cholesterol 202.4, Sodium 2070.9, Carbohydrate 47.7, Fiber 2.8, Sugar 29.3, Protein 50.1

EASY GRILLED STICKY RIBS



Easy Grilled Sticky Ribs image

I'm showing you my favorite way to grill ribs, which of course, is not the same as barbecued ribs. Those are cooked low and slow in a smoker and served as-is, with BBQ sauce on the side. Whereas, these are cooked first, then sliced, and then each rib is glazed with our beautiful sticky sauce on the grill.

Provided by Chef John

Categories     BBQ & Grilled Pork Ribs

Time 5h

Yield 4

Number Of Ingredients 12

4 teaspoons kosher salt
4 teaspoons white sugar
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 racks baby back pork ribs
⅓ cup ketchup
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
  • Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
  • Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
  • Preheat a charcoal grill until coals are very ashy and hot.
  • Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
  • Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
  • Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
  • Remove to a plate and brush over one more application of glaze. Serve.

Nutrition Facts : Calories 889.6 calories, Carbohydrate 24.5 g, Cholesterol 255.2 mg, Fat 59.1 g, Fiber 0.6 g, Protein 66 g, SaturatedFat 21 g, Sodium 2892 mg

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