Sweet And Savory Ribs Recipes

SWEET AND SMOKY RIBS

Steps:

• Preheat the oven to 300°. Combine the chili powder, onion powder, salt, paprika, brown sugar, black pepper and cayenne in a medium bowl. Sprinkle the spice mix on both sides of each rack of ribs (use all of the spice mix). Wrap each rack individually in a double layer of foil and divide between 2 rimmed baking sheets. Bake the ribs until the meat will easily pull apart with a fork but the racks still hold together, about 2 hours 15 minutes to 2 hours 30 minutes.
• When the ribs are finished roasting, preheat a grill to medium. Unwrap the ribs. Brush each side with 2 to 3 tablespoons BBQ sauce. Grill the ribs meat-side down until well marked and the ribs release easily from the grill, 3 to 4 minutes. Flip and continue grilling until well marked on the other side, 2 to 3 minutes.
• Transfer the ribs to a cutting board and generously brush each rack with more sauce. Slice into 4-rib portions. Serve with watermelon and baguette.

3-INGREDIENT SWEET AND SAVORY SHORT RIBS

Steps:

• Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
• Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
• Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.

SLOW-COOKED SWEET AND SAVORY RIBS

Steps:

• Place onion rings into a 5-quart slow-cooker.
• Place ribs on top of onions.
• In a small bowl, mix together the barbecue sauce, maple syrup, mustard, salt and pepper; pour over ribs.
• Cover; cook on LOW for 8-9 hours or until the meat is tender.