Sweet And Spicy Fall Off The Bone Ribs Recipes

SWEET-AND-SPICY FALL-OFF-THE-BONE RIBS

Steps:

• Heat oven to 275°F. Place ribs meat side down on cutting board. Locate thin membrane covering rack. This membrane can be tough when cooked. To remove, use knife to gently slide under membrane then using fingers, pull membrane away from bones. If slippery or difficult to remove, use kitchen towel to take hold of membrane and pull.
• Season both sides of ribs with salt and pepper; place in large roasting pan. (It may be necessary to cut ribs in half in order for them to fit into pan). Cover with 2 sheets of foil.
• Roast 3 hours 30 minutes to 4 hours or until pork falls easily from bones.
• To make barbecue sauce, in 2-quart saucepan, heat oil over medium heat. Add onion; cook and stir until translucent. Stir in cumin. Add ketchup, brown sugar, Sriracha sauce and vinegar; stir to combine. Season sauce with salt. Cook 2 minutes. Set aside.
• Remove ribs from oven; uncover. Generously brush both sides of ribs with barbecue sauce.
• Move oven rack to top rack position in oven; set oven control to broil. Broil ribs 3 to 4 minutes or just until sauce begins to caramelize.

EASY FALL OFF THE BONE OVEN-BAKED RIBS

Steps:

• Heat oven to 275° Fahrenheit (135C).
• If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
• Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
• Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
• While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
• Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
• Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
• Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
• Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
• To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

FALL OFF THE BONE SWEET & SOUR RIBS

Steps:

• Put ribs in roasting pan.
• Mix remaining ingredients together.
• Pour over ribs.
• Bake at 325°F for 3 hours.
• Baste or "rotate" the ribs during cooking to make sure all of them get a nice coating of the sauce.

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS

Steps:

• Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
• Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
• Broil ribs until sauce is bubbling, about 3 minutes.

NOR'S SWEET & SPICY FALL OFF THE BONE PORK RIBS

Steps:

• 1. Sauce: place pineapple juice and apricot preserves in sauce pan. Cook over medium high heat while stiring until preserves are liquified. Crush apricots with back of spoon while cooking.
• 2. Add the rest of the ingredients except for garlic. Stir well. Reduce heat to medium. Stir now and then.
• 3. While that is cooking. Add a tablespoon of olive oil to a pan or any other oil. Cook the chopped garlic about one minute. You do not want it browned. Cook until slightly golden. Add to the sauce. Continue to cook sauce on low heat for about 30 minutes Simmering.
• 4. You can cook the sauce and refrigerate ahead of time. You can continue on with the rest of the the recipe. it is fairly straightforward and simple.
• 5. Foil line a large sheet pan. I use the heavy-duty wider foil. You can also use regular foil, and you can overlap in the middle and seal by folding it over together, so there is no leaking under foil.
• 6. Mix 1 cup of pineapple juice snd 1 cup of water together and pour on top of the foil lined pan.
• 7. Prepare the ribs. Heat oven to 325° I usually get another sheet pan and place the ribs on the sheet pan. Flip ribs over so that the backside is facing you. slip a sharp knife under the skin that you see over the back of the Ribs. Start to the farthest side to the right or left. I am right-handed so I go to the right. Slip knife under skin and try to separate a little from the bone. Have some paper towels to grasp piece of skin that you lifted. Grasp the skin and Peel skin with a tight grip. Peel all the skin off the back.
• 8. Flip ribs over to top side, and place on sheet pan with pineapple juice and water mixture. Salt and pepper the top of the ribs and Rub in with your hands.
• 9. place about 3 to 4 tablespoons of sauce on top of ribs. Spread evenly coating top of ribs.
• 10. Place foil over ribs sealing tightly. if you do not have heavy duty aluminum foil. I would double up on regular. place in 325° oven on the rack. One down below center. set your timer for about three hours. uncover ribs after three hours and check. See if they are starting to fall off the bone or are tender. if not cover and keep baking and check in about another 15 minutes or so.
• 11. when ribs are cooked through. Remove foil. Drain off any remaining liquid in Pan. Brush bottom and top of ribs with sauce. Be careful they may fall apart. Place back in oven under broiler, or move to outside grill after 2 hours of oven time. Grilling on low for at least another hour. You can cut ribs into portions at this time about four ribs in a section for each person. Cook until sauce is sticky . Remove from oven or grill and serve.

OVEN BAKED RIBS WITH SWEET AND SPICY SAUCE

Steps:

• Place the ribs meat side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
• Season both sides of the ribs with salt and pepper then place into a large roasting pan. Sprinkle with sunflower oil. Cover with two sheets of aluminum foil and roast in the oven at 150°C for 3 - 4 hours, until the meat falls easily from the bones.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with the sauce. Return the ribs to oven and turn the heat to 220°C and bake the ribs for 10-15 minutes, just until the sauce begins to caramelize.
• Sweet and spicy sauce:.
• Sauté onions in olive oil until translucent over medium heat. Add the cumin and stir.
• Add the ketchup, brown sugar and apple cider vinegar. Stir to combine, cook for 2 minutes. Set aside.
• Braised red cabbage with apples:.
• Sauté onion in olive oil for 3 minutes.
• In the meantime cut apple quarters into slices.
• Add red cabbage, apple slices, ground caraway and balsamic vinegar, stir, cover the pan and simmer over low heat for 20 minutes or until cabbage is tender.
• Serve as a side to meat dishes.
• Roasted Kabocha squash:.
• Wash the pumpkin, remove the stem from the top and hardened part at the bottom, remove the seeds and cut into medium thick slices.
• Place the slices on a baking sheet lined with parchment paper, season with salt and sprinkle with olive oil. Bake in the oven at 200°C for about 30 minutes, until the skin is soft and meat is slightly.