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.
Time 6h15m Number Of Ingredients 8 Steps:
In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours). Serve ribs drizzled with pan juices and, if desired, barbecue sauce.
Time 8h10m Yield 8 servings. Number Of Ingredients 14 Steps:
Place ribs in an ungreased 5-qt. slow cooker. Combine the next 11 ingredients; pour over ribs. Cook, covered, on low until meat is tender, 8-10 hours., To make sauce, transfer cooking juices to a small saucepan; bring to a boil. Meanwhile, in a small bowl, combine cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.
Time 8h10m Yield 8 Number Of Ingredients 10 Steps:
Place ribs in slow cooker. Mix pineapple with juice, tomato sauce, green bell pepper, onion, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, and garlic together in a bowl; pour over the ribs. Cook on Low until ribs are cooked through and tender, 8 to 10 hours.
Time 2h15m Number Of Ingredients 13 Steps:
Preheat the oven to 250 degrees F. Place the ribs onto a foil-covered, greased baking sheet, arranging them so there is space around each one. Season the ribs on all sides with the seasoned salt. Meanwhile, in a sauce pan over medium heat, make the sauce by combining the vinegar, oil, soy sauce, ginger root, ketchup, honey, and garlic. In a small bowl, whisk the cornstarch into the reserved cup of pineapple juice; whisk into the sauce ingredients in the sauce pan. Bring the sauce to a boil; reduce the heat and let the sauce simmer until it’s reduced by half. When the sauce has nicely thickened, pour half of it from the saucepan; reserve this half of the sauce for serving the ribs later. Using a silicone pastry brush, slather the ribs on the baking sheet with a generous amount of sauce from the saucepan. Cover the baking sheet tightly with foil then place it into the preheated oven on the center rack. Bake the ribs for 1 - 1 1/2 hours or until they are very fork-tender at the center. Raise the oven temperature to 400 degrees F. When the ribs are very tender, remove the baking sheet from the oven; carefully unwrap the foil. Scatter the bell pepper slices and broccoli florets around the ribs; slather everything with more sauce from the saucepan, Return the ribs and vegetables to the oven; roast for 12-15 minutes or until the ribs are bubbly on top and the vegetables are al dente. Serve at once with the reserved sauce.
Time 45m Yield 1 large plate, 4 serving(s) Number Of Ingredients 6 Steps:
Boil about 1 L of water in a pot, or enough to cover the ribs. Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won’t have the ‘foamy stuff’ later). Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer. A deeper pan will work too. Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don’t need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc). Bring to a boil for about 10 minutes then reduce to a simmer. Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour. Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it. Serve with steamed rice and stir fried veggies for a great Chinese meal!
Time 2h5m Yield 8 servings. Number Of Ingredients 12 Steps:
Preheat oven to 325°. Place ribs on a greased rack in a shallow roasting pan. Cover and bake 1-1/4 hours. Meanwhile, in a large skillet, saute onion in oil until tender. Add the chili sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt and pepper. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. , Drain ribs; brush with half of sauce. Cover and bake 30 minutes. Uncover; baste with remaining sauce. Bake 15-20 minutes or until meat is tender. Serve with rice.
Time 2h20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Brown spare ribs in garlic and oil in a heavy pot; drain excess fat. Mix together corn starch and soy sauce and pour over browned spareribs; cook until mixture thickens. Add sugar, vinegar, pineapple, reserved liquid and water, brown sugar and dried mustard. Bring to a boil and when mixture thickens, lower heat Cover; simmer one and one-half hours or until spare ribs are tender.
