Best 3 Finger Licking Ribs Recipes
Are you ready to embark on a culinary journey that will leave your taste buds craving for more? If finger-licking ribs are on your mind, then you've come to the right place. Get ready to discover the secrets behind creating the most tantalizing, fall-off-the-bone ribs that will have everyone asking for seconds. From selecting the perfect cut of ribs to mastering the art of seasoning and cooking, we'll guide you through each step to ensure a rib-eating experience that will be remembered for years to come.
Check out the recipes below so you can choose the best recipe for yourself!
FINGER LICKING RIBS
Bite-sized pieces of pork spareribs are simmered until tender in a simple, savory sweet sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
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.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 8.1 g, Cholesterol 119.9 mg, Fat 31.8 g, Fiber 0.2 g, Protein 31.3 g, SaturatedFat 11.3 g, Sodium 1355.5 mg, Sugar 3.8 g
FINGER LICKING, STICKY, JUICY RIBS
These ribs combine the best of all ingredients in a dish that is guaranteed to leave your dinner guests licking their lips and their fingers. Make sure you serve with finger bowls or lots of wet naps!
Provided by Bhappys kitchen
Categories Pork
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.
Nutrition Facts : Calories 29088.7, Fat 2099.2, SaturatedFat 743.3, Cholesterol 8867.9, Sodium 13322.7, Carbohydrate 65.9, Fiber 2.7, Sugar 43.1, Protein 2454.5
FINGER LICKING RIBS
The sauce for these ribs is so tasty, you'll be licking your fingers and the plate! This would make a great barbeque sauce for most everything. The recipe comes from the Chatelaine Cookbook.
Provided by CrystalB
Categories Pork
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.
Tips for Finger-Licking Ribs:
- Choose the Right Ribs: Select high-quality pork ribs, preferably baby back or spare ribs, with good marbling for extra flavor and tenderness.
- Prepare the Ribs: Remove the membrane from the back of the ribs to allow better seasoning penetration and a crispier texture.
- Season Generously: Apply a flavorful rub or marinade to the ribs, allowing ample time for the flavors to soak in. Experiment with different spice blends and sauces to create unique taste profiles.
- Choose the Right Cooking Method: Whether grilling, smoking, baking, or using a slow cooker, ensure the ribs are cooked low and slow to achieve fall-off-the-bone tenderness.
- Maintain Moisture: Keep the ribs moist during cooking by wrapping them in foil or using a spray bottle filled with water, broth, or apple juice to prevent drying.
- Monitor Internal Temperature: Use a meat thermometer to ensure the ribs reach an internal temperature of 145°F (63°C) for medium-rare or 195°F (91°C) for fall-off-the-bone tenderness.
- Glaze or Sauce: Apply a glaze or sauce towards the end of cooking to add extra flavor and caramelization. Baste the ribs frequently to prevent burning and ensure an even coating.
- Rest the Ribs: Allow the ribs to rest for a few minutes before serving to redistribute the juices and enhance the flavors.
Conclusion:
Mastering the art of finger-licking ribs requires patience, attention to detail, and a passion for creating delicious food. By following these tips and experimenting with different recipes and techniques, you can impress your friends and family with mouthwatering ribs that will leave them craving more. Whether you prefer smoky, sweet, or spicy ribs, the possibilities are endless. So fire up your grill or oven, grab your favorite seasonings, and embark on a culinary journey to rib perfection!
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