Yield 8 Number Of Ingredients 6 Steps:
Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Combine all ingredients for sauce in large saucepan. Remove membrane from the back of the ribs. Cut ribs into 2 rib segments. Place ribs into sauce and bring to a gentle boil. Boil ribs for about 45-60 minutes, on a low heat. Remove ribs from sauce and place in ziplock bag or container to be placed in fridge once meat has cooled. Boil remaining sauce until it has reduced to at least half your original amount and is very thick and shiny. Remove sauce from heat, cool and remove fat. At this point, both ribs and sauce can be either refridgerated or frozen for use at later date. On serving day, either grill or broil ribs, basting often with sauce until sauce is sticky and thick on ribs.
More about “finger licking ribs recipes”
Time 1h45m Yield 8-10 serving(s) Number Of Ingredients 7 Steps:
Cut ribs into 8 to 10 portions and place in a heavy saucepan. Cover with water and boil gently (covered) for 1 hour to 1 hour and 15 minutes, or until tender. To make sauce, stir remaining ingredients together. Brush ribs with sauce and barbeque over hot coals. Turn often, basting with sauce, until hot and glazed, about 8 to 10 minutes.
