Sweetandspicyshortribs Food

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SWEET AND SPICY BARBECUED SHORT RIBS



Sweet and Spicy Barbecued Short Ribs image

Paula Zsiray's sweet-spicy barbecue ribs are always a hit. "The sauce is also very good on pork ribs," adds Paula, who lives in Logan, Utah.

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 10 servings.

Number Of Ingredients 16

1 cup sugar
1/2 cup packed brown sugar
2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons pepper
1/4 teaspoon cayenne pepper
7 pounds bone-in beef short ribs
SAUCE:
1 small onion, finely chopped
2 teaspoons canola oil
1-1/2 cups water
1 cup ketchup
1 can (6 ounces) tomato paste
2 tablespoons brown sugar
Pepper to taste

Steps:

  • In a large bowl, combine the first seven ingredients; rub over ribs. Place in two large resealable plastic bags; seal and refrigerate overnight., Line two 15x10x1-in. baking pans with foil; grease the foil. Place ribs in prepared pans. Bake, uncovered, at 325° for 2 hours or until meat is tender., Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in the water, ketchup, tomato paste, brown sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove ribs from the oven. Grill ribs, covered, over indirect medium heat for 20 minutes, turning and basting frequently with sauce.

Nutrition Facts :

SWEET AND SOUR BEEF SHORT RIBS



Sweet and Sour Beef Short Ribs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

8 pounds beef short ribs, cut across the bone
2 garlic cloves
1 bay leaf
1 cup ketchup
1 cup pineapple juice
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons oyster sauce, bottled
1/2 tablespoon chile paste
2 teaspoons granulated garlic
2 slices lemon
2 slices orange
4 scallions, chopped
1 (2-inch) slice fresh ginger
1 red bell pepper, roasted and seeds removed, chopped
2 Camomile tea bags
4 tablespoons sesame seeds

Steps:

  • Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce.
  • In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side.

SWEET-AND-SPICY RIBS



Sweet-and-Spicy Ribs image

Provided by Carla Lalli Music

Categories     Kid-Friendly     Pork Rib     Grill/Barbecue     Bon Appétit     Small Plates

Yield 8 Servings

Number Of Ingredients 9

3/4 cup (packed) light brown sugar
1/4 cup smoked paprika
2 tablespoons cayenne pepper
2 tablespoons garlic powder
3 tablespoons kosher salt, plus more
2 St. Louis-style pork ribs (3-4 pounds each)
1/2 cup (1 stick) unsalted butter
1/2 cup apple cider vinegar
Vegetable oil

Steps:

  • Preheat oven to 325°F. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.
  • Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2-3 hours. Let cool.
  • Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.
  • Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5-8 minutes. Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15-20 minutes. Remove sauce from heat, add vinegar, and season with salt.
  • Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5-7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.
  • Do Ahead
  • Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.

SWEET AND SPICY RIBS WITH CILANTRO AND CUCUMBER



Sweet and Spicy Ribs With Cilantro and Cucumber image

These ribs are a treat to put together, since everything cooks in one pan until the sauce becomes a sticky glaze and the ribs turn soft and tender. Some roasted potatoes or a potato salad would do well here if you're serving this as part of a larger spread. Not to be confused with mango chutney, hot mango pickle is a traditional jarred condiment made by preserving mangoes and a variety of hot spices. It's used most commonly in South Asia, and provides the sour and spicy qualities that give these ribs that special oomph of flavor. You can find it in the international section of many supermarkets or in other specialty markets.

Provided by Yotam Ottolenghi

Categories     dinner, meat, roasts, main course

Time 3h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/4 cup/40 grams peeled and finely chopped fresh ginger (from a fat 2-inch knob)
1 small jalapeño, finely chopped, seeds and all
1 1/4 cups/300 milliliters pomegranate juice
3/4 packed cup/30 grams roughly chopped fresh cilantro (fresh coriander)
1/3 packed cup/75 grams light brown sugar
1/3 cup/75 grams hot mango pickle, roughly chopped
2 tablespoons tomato paste
1 1/2 tablespoons coriander seeds, roughly crushed using a mortar and pestle
2 1/4 pounds/1 kilogram baby back ribs (pork loin ribs), cut into 4 equal sections of about 4 ribs each, stabbed a few times on the bony side with a small sharp knife
12 ounces/340 grams shallots (about 4 large or 8 medium shallots), peeled and left whole or halved lengthwise if large
Kosher salt and black pepper
1 English cucumber (about 12 ounces/340 grams), halved lengthwise, deseeded, then very thinly sliced into half-moons
1/4 packed cup/10 grams roughly chopped fresh cilantro (fresh coriander)
3 tablespoons sour cream
1 tablespoon fresh lime juice
1 tablespoon olive oil

Steps:

  • Heat the oven to 300 degrees Fahrenheit/150 degrees Celsius.
  • Prepare the ribs: Add the oil to a large skillet and heat over medium-high. Once hot, add the ginger and jalapeño and stir until fragrant, about 1 1/2 minutes. Add the pomegranate juice, cilantro (fresh coriander), sugar, mango pickle, tomato paste and 1 tablespoon crushed coriander seeds and bring to a simmer. Cook, stirring occasionally, until thickened slightly, about 5 minutes. Set aside.
  • Add the ribs, shallots, 3/4 teaspoon salt and plenty of pepper to a 10-by-13-inch/26-by-34-centimeter roasting pan and toss everything together, arranging the ribs flesh-side up. Pour the sauce on top, wrap tightly with foil, then transfer to the oven to cook for 2 hours.
  • Turn the heat up to 375 degrees Fahrenheit/190 degrees Celsius, remove the foil and baste the ribs with the sauce. Cook, basting once throughout, until ribs are a deep chocolate brown and the sauce is sticky, about 25 minutes more. Let cool slightly while you make the cucumber raita.
  • Heat the remaining 1/2 tablespoon coriander seeds in a small skillet over medium-high. Toast until fragrant, shaking the pan occasionally, 1 to 2 minutes. Transfer to a medium bowl along with the cucumber, cilantro (fresh coriander), sour cream, lime juice, oil, 1/2 teaspoon salt and a good grind of pepper; toss everything together to combine.
  • Divide the ribs, shallots and cucumber salad among 4 plates, spooning some of the sauce over the ribs, and serve immediately.

SWEET 'N' SPICY COUNTRY RIBS



Sweet 'n' Spicy Country Ribs image

"My friends have asked me to bottle my barbeque sauce, rub and marinades. My favorite saying is, 'You cook it, and they will come.'" And they sure will with these tender ribs on the menu! Thanks to Allan Stackhouse Jr of Jennings, Louisiana for the recipe.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

3/4 cup unsweetened apple juice
1/2 cup canola oil
1/2 cup cola
1/4 cup packed brown sugar
1/4 cup honey
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
2 teaspoons Liquid Smoke, optional
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
3 to 4 pounds boneless country-style pork ribs

Steps:

  • In a small bowl, combine the apple juice, oil, cola, brown sugar, honey, garlic, Worcestershire sauce, Liquid Smoke if desired and seasonings. , Pour 1-1/2 cups marinade into a large resealable plastic bag; add ribs. Seal bag and turn to coat; refrigerate for 5 hours or overnight, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 10 minutes on each side, basting occasionally. , Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally with remaining marinade.

Nutrition Facts :

3-INGREDIENT SWEET AND SAVORY SHORT RIBS



3-Ingredient Sweet and Savory Short Ribs image

Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Beef     Sauce     Beef Rib     Quick & Easy     Dinner

Number Of Ingredients 5

3 pounds English-style bone-in beef short ribs
Kosher salt, freshly ground black pepper
2 tablespoons olive oil
1 cup prune juice
1 cup teriyaki sauce

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.

SWEET & SOUR SPARERIBS



Sweet & Sour Spareribs image

Absolutely delicious ribs! Best I ever had. My mom has been making this recipe and anyone who has ever tried it asks me for the recipe! ENJOY!

Provided by bikelap9

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

5 -6 lbs pork spareribs or 5 -6 lbs pork back ribs
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup vinegar
1/2 cup cold water

Steps:

  • Place ribs on rack in a large shallow pan.
  • Bake uncovered at 350°F for an hour and a half.
  • Meanwhile, combine sugars and cornstarch in medium size pan over stove.
  • Stir in ketchup, vinegar and water; bring to a boil.
  • Cook and stir until thickened and clear.
  • Remove ribs and rack from pan; discard fat.
  • Pour about a cup and a half of the sauce over the ribs.
  • Bake 30 minutes longer.
  • Cut into serving pieces.
  • Brush with remaining sauce.
  • Yields 6 to 8 servings!
  • Absolutely delicious!

SWEET & SOUR SHORT RIBS



Sweet & Sour Short Ribs image

WARNING: This is NOT diet food! This is our favorite way to eat beef shortribs--the sauce is delicious, the onions get meltingly tender, and the meat just falls off the bones! While technically this should serve 4, I usually double it just to have enough for the 3 (or more like 2 1/2, since DS is little) of us plus a little leftover for a lunch. We just love it that much!

Provided by Halcyon Eve

Categories     Meat

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs beef short ribs, 3-4 inch lengths, separated (also called plate or chuck ribs)
flour
salt & pepper
1 onion, sliced and separated into rings
3/4 cup ketchup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
4 tablespoons soy sauce
1/4-1/2 cup brown sugar
3/4 cup water

Steps:

  • Preheat oven to 350* F.
  • Rinse ribs to remove any bone fragments and pat dry. Combine flour, salt, and pepper in a large Ziplock bag; add ribs and shake until well coated.
  • Lay ribs in a roasting pan or casserole (at least 2 inches deep). Top with onion rings.
  • To make sauce, combine remaining ingredients and mix well. Pour sauce evenly over ribs and onions.
  • Cover and bake at 350* F for 2 1/2-3 hours or until ribs are very tender. Serve with onions and sauce.

Nutrition Facts : Calories 785.9, Fat 61.8, SaturatedFat 26.8, Cholesterol 129.3, Sodium 1680.1, Carbohydrate 30.1, Fiber 0.8, Sugar 25.9, Protein 27.5

MOM'S 'SWEET 'N' SOURS' PORK RIBS



Mom's 'Sweet 'n' Sours' Pork Ribs image

My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!

Provided by HOWITZER

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h25m

Yield 4

Number Of Ingredients 11

1 cup white sugar
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
2 cups water
½ cup soy sauce
½ cup vinegar
2 pounds pork spareribs, cut into bite size pieces
1 tablespoon vegetable oil
2 cloves garlic, chopped

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.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g

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From cookingforkeeps.com


SWEET & SOUR BEEF RIBS | CANADIAN LIVING
In slow cooker, whisk together broth, hoisin and soy sauces, ketchup, brown sugar, lemon juice, hot pepper flakes, and hot pepper paste (if using) until brown sugar is dissolved. Whisk in shallots, garlic and ginger. Add beef ribs to slow cooker; toss to coat well. Add lemongrass and bay leaves. Cover and cook on Low until meat is tender and ...
From canadianliving.com


SLOW COOKER SHORT RIBS IN A SWEET AND SPICY SAUCE - APRIL J HARRIS
As each batch of short ribs is browned, arrange them on top of the onion in the slow cooker. Pour the sauce mixture over the beef, covering well. Put the lid on the slow cooker and cook for 6 to 8 hours, depending on your slow cooker. To serve immediately, remove the short ribs from the slow cooker and keep warm.
From apriljharris.com


OVER 30 HOT AND SPICY DISHES | FOOD BLOGGERS OF CANADA
Spicy Carrot Salad | Pickles and Potstickers. Quick Cajun Shrimp Pasta | Delicious on A Dime. Charred Shishito Peppers | Diversivore. Jerk Chicken Wings | From Pasta to Paleo. Laotian Spicy Minced Turkey (Larb) | Domestic Dreamboat. Jamaican Patties | Clockwatching Tart. Shrimp Po’Boy | Taste and Tipple.
From foodbloggersofcanada.com


OUR FAVORITE SWEET AND SPICY DINNER RECIPES | ALLRECIPES
Chicken Tagine. A shallow bowl of chicken tagine with couscous. Chicken thighs, carrots, and eggplant slowly cook with dried apricots, cranberries, tomato paste, and Moroccan spices. "This Moroccan slow cooker dish is the perfect blend of sweetness and spice," says KJones.
From allrecipes.com


SWEET AND SPICY SPARE RIBS - WHAT A GIRL EATS
Preheat oven to 300 degrees F. Cut the spareribs into individual ribs and arrange them on a rack in a baking pan. I like to put them fat side up so that it will drip down through the meat. Bake for 45 minutes. Remove from oven. Combine remaining ingredients and brush the spareribs lightly with the mixture.
From whatagirleats.com


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