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.
Number Of Ingredients 16 Steps:
Preheat the oven to 300 degrees Fahrenheit. On the back of the rack of ribs, score the white membrane in a one inch diagonal pattern using a sharp knife or completely remove the white membrane. Stir the brown sugar rib rub ingredients together in a small bowl. Pat the rub mixture over the front and back of the slab of ribs. Place the ribs meat side up on a baking sheet that has been greased or lined with foil or parchment. Cover tightly with foil. Bake the covered ribs for 2 - 2.5 hours. Test for tenderness and if the meat is easily pulling away from the bone. Cook for an additional half an hour if needed. Place the Sticky Asian Sauce ingredients in a small sauce pan. Bring to a low boil and simmer for 5 minutes. Let the sauce cool to thicken. When desired rib tenderness is reached, remove the foil. Turn the oven to broil. Brush the ribs with the Sticky Asian Sauce. Broil for 2-3 minutes and then brush with sauce again. Broil an additional 2-3 minutes until the sauce starts to caramelize. Garnish with any left over sauce, sesame seeds, and sliced green onions.
Time 2h40m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 300 degrees F. Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds). Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours. Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes. Heat a grill or grill pan for cooking at medium-high heat. Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.
Time 3h40m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
For the Ribs: Adjust oven rach to middle position and heat oven to 250 degrees. With tip of paring knife, loosen membrane on underside of each rach of ribs. Grab membrane with paper towel and pull it off slowly in a single piece. Combine remaining ingredients in a large roasting pan. Add ribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2.5-3 hours Transfer ribs to a large plate. For the Glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet, and discard solids and remaining liquid. Do not wash roasting pan. Using wide spoon, skim fat from liquid. Stir in jelly and vinegar. Bring to simmer over medium high heat and cook until syrupy and reduced to 2 cups, about 15-20 minutes. Off heat, stir in cilantro and cayenne. Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with a flat roasting rack. Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down and brush with glaze. Place roasting pan back on middle rack in oven and broil until beginning to brown, 2-4 minutes. Flip ribs over, brush with more glaze, then broil, brusing ribs with glaze every 2-4 minutes until ribs are deep mahogany color, 9-12 minutes. Transfer ribs to cutting board, tent with foil and let rest 10 minutes. Slice between bones, transfer ribs to platter, brush with reserved glaze. Sprinkle with scallions. Serve.
Yield 4 Number Of Ingredients 6 Steps:
Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down. Combine remaining ingredients; brush ribs thoroughly with sauce. Cover and bake at 350 degrees F. 1 hour. Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.
Time 2h Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a bowl combine brown sugar, soy sauce, ketchup, white wine, pineapple juice, garlic, gingerroot and parsley. Mix well. Separate 1/2 cup of marinade for basting later. Lay out baby back ribs in single layer in a marinade dish. Pour marinade over top and turn to coat. Cover and refrigerate over night. Turning every couple of hours to marinade both sides. Preheat oven at 300°F. Line bottom of broiler pan with foil. Lay baking rack on top and spray with cooking spray. Use cooking spray on another large piece of foil. Lay rack of ribs, curved side up, on foil, and wrap up in foil to seal. Repeat with second rack of ribs. Lay foil packets in single layer, on baking rack. Bake for 1 1/2 hours. Remove ribs from foil and place directly on baking rack, meat side up. Pour reserve marinade over top of ribs. Bake at 350°F for about 20 minutes, until ribs start to brown nicely. Remove from oven. Let rack stand at room temp for 5 minutes before cutting into individual ribs. Serve.
