Time 3h20m Yield 4 Number Of Ingredients 11 Steps:
Preheat oven to 250 degrees F (120 degrees C). Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined. Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife. Generously apply coating of dry rub to all sides of rib rack. With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan. Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C). Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time. Cut rack into individual rib segments and serve with more barbeque sauce.
Time 1h25m Yield 4 Number Of Ingredients 11 Steps:
In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar. Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain. Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Yield 6 Number Of Ingredients 18 Steps:
Preheat oven to 275 degrees. Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry. In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs. Place ribs on a foil-lined baking sheet, then cover them with another piece of foil. Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they’re done, continue cooking if they’re not). While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat. In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken. Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don’t burn). Top with sesame seeds and green onions.
Time P1DT1h15m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper. Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size). Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade. Set in a large bowl and refrigerate from 8-24 hours turning occasionally. Set oven to 350 degrees. Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil. Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack. Pour the remaining marinade from the bags into a bowl. Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time). Transfer the ribs to a serving platter and cut between bones. Delicious!
Time 3h Yield 4 to 6 servings Number Of Ingredients 16 Steps:
For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours. Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce. For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature. To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.
Time 1h35m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat the grill to medium. Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl. Mix until well blended. Put each rib rack onto a large piece of heavy duty foil. Rub the seasoning mixture evenly onto both rib racks. Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet. Close the foil package, leaving room at the top for heat circulation. Grill the packets for 1 hour on medium heat. Meanwhile, combine 1/4 cup apple juice, the barbeque sauce, applesauce, cider vinegar, cinnamon and ginger in small bowl until well blended. Remove the ribs from the foil packet. Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized. Remove the racks from the grill to a cutting board and cut into 2-rib sections. Arrange the ribs on a serving platter and serve. Enjoy!
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
For sauce, melt butter in a 2 quart saucepan. Add ketchup, pineapple juice, brown sugar, onion, molasses, paprika and garlic powder. Boil for 5 minutes. Transfer to a large bowl and cover. Set aside. Place ribs in a large stockpot. Cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until cooked through and no longer pink. While ribs are simmering, prepare a charcoal grill. When coals are hot, push them to one side of the grill. Drain ribs. Using tongs, dunk ribs in sauce to coat. Place on grill. DO NOT PLACE THE MEAT DIRECTLY OVER THE HOT COALS. Cover grill and cook for 10 minutes. Using tongs, dunk each rib in sauce again and grill covered for an additional 10 minutes. Serve with plenty of napkins.
Yield 8 servings Number Of Ingredients 17 Steps:
Preheat the oven to 275°F (140°C). Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half. Place the baby back ribs on a baking sheet and season with salt and pepper on both sides. Brush half of the glaze all over the ribs. Cover the ribs with aluminum foil, wrapping tightly. Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C). Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs. Bake for 20 minutes, until the peppers are softened. Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside. Enjoy!
