Best 5 Sticky Ribs With Corn Salad Recipes

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Indulge in a tantalizing culinary journey with our guide to crafting the ultimate sticky ribs accompanied by a refreshing corn salad. We'll walk you through selecting the perfect cut of ribs, preparing a delectable marinade that infuses each bite with mouthwatering flavors, and mastering the art of slow-cooking to achieve fall-off-the-bone tenderness. Alongside the ribs, we'll create a vibrant corn salad bursting with sweetness, crispness, and tangy notes, providing the perfect contrast to the richness of the ribs. Get ready to elevate your barbecue game and impress your taste buds with this irresistible combination of sticky ribs and corn salad.

Let's cook with our recipes!

STICKY CHINESE SPARERIBS



Sticky Chinese Spareribs image

The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 6

4 pounds pork spareribs
½ cup Kikkoman Soy Sauce
⅓ cup honey
¼ cup dry sherry
1 clove garlic, crushed
¼ teaspoon ground ginger

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.

Nutrition Facts : Calories 908.6 calories, Carbohydrate 25.9 g, Cholesterol 239.9 mg, Fat 60.1 g, Fiber 0.1 g, Protein 61.8 g, SaturatedFat 22 g, Sodium 2115.4 mg, Sugar 23.3 g

STICKY RIBS WITH CORN SALAD



Sticky ribs with corn salad image

Create a colourful feast to get stuck into, using just a few ingredients

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

12 small or 8 larger pork ribs
150ml barbecue sauce (we used Levi Root' Reggae Reggae sauce)
340g can sweetcorn , drained
½ cucumber , diced
1 red chilli , deseeded and finely chopped
½ red onion , chopped
juice ½ lime

Steps:

  • Heat the grill. In a large pan of water, simmer the ribs for 15 mins. Drain and pat dry. In a large roasting tin, toss ribs with the sauce, then grill for 8-10 mins, turning halfway, until the ribs are sticky.
  • Mix the remaining ingredients in a large bowl with some seasoning.
  • Just before serving, shake the tin so the ribs are evenly coated in sauce, then serve a couple of ribs per person with the salad and lime wedges.

Nutrition Facts : Calories 449 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Protein 34 grams protein, Sodium 1.22 milligram of sodium

CHINESE STYLE STICKY RIBS



Chinese Style Sticky Ribs image

Provided by Seonkyoung Longest

Time 2h20m

Number Of Ingredients 17

1 rack of baby back ribs, cut into single pieces
1 whole garlic bulb, cut into halves (approximately 10 cloves garlic)
3 thick slices of ginger
1/2 of large onion
2 to 3 green onions
2 small carrot, halves
2 bay leaves
1 tsp black pepper corns
1/2 cup sake (rice wine)
1/4 cup soy sauce
8 cups cold water
1 Tbs hoisin sauce
1 Tbs oyster sauce
2 tsp soy sauce
1 tsp sriracha
1 Tbs white vinegar
1/3 cup honey

Steps:

  • Serve with warm cooked rice, flavorful fried rice/noodles or crispy and refreshing salad!

CORN RIBS



Corn Ribs image

Provided by Ree Drummond : Food Network

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 13

1 tablespoon brown sugar
1 tablespoon smoked paprika
1 heaping teaspoon garlic powder
1 large pinch kosher salt
1 large pinch black pepper
3 ears corn, shucked
2 tablespoons olive oil
1/4 cup mayonnaise
1/4 cup BBQ sauce
2 tablespoons brown mustard
1 tablespoon honey
1/2 cup store-bought fried onions
2 green onions, sliced thin

Steps:

  • Preheat the oven to 425°F. Cover the bottom of a baking sheet with parchment paper.
  • For the ribs: In a small bowl, mix together the brown sugar, paprika, garlic powder, salt and pepper. Set aside.
  • Using a sharp knife, carefully halve the ears of corn lengthwise (see Cook's Note). Then, cut each half lengthwise, creating 4 equal pieces. Brush each with the olive oil and season the corn with the spice mix. Transfer to the prepared baking sheet.
  • Bake until the corn is nicely charred and the slices begin to curl, resembling ribs, 18 to 20 minutes.
  • While the ribs bake, make the mustard mayo: Mix together the mayonnaise, BBQ sauce, mustard and honey in a small bowl. Set aside.
  • Remove the ribs from the oven and immediately brush with a little bit of the sauce. Transfer the corn ribs to a platter. Sprinkle over the fried onions and the green onions, then serve.

STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW



Sticky Tamarind Ribs with Sweet and Spicy Kale Mango Slaw image

Provided by Katie Lee Biegel

Categories     main-dish

Time 7h15m

Yield 4 to 6 servings

Number Of Ingredients 36

2 racks baby back ribs (5 to 6 pounds total)
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon curry powder
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/2 medium yellow onion, grated
1 tablespoon grated fresh ginger
1 cup ketchup
1 cup low-sodium chicken broth
1/4 cup lightly-packed dark brown sugar
2 tablespoons tamarind concentrate paste
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
Sweet and Spicy Kale Mango Slaw, recipe follows
1/4 cup freshly squeezed lime juice
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons granulated sugar
1 tablespoon freshly grated ginger
1/2 teaspoon kosher salt
1 clove garlic, grated
Freshly ground black pepper
5 cups shredded kale
3 cups shredded cabbage
1 mango, julienned
1 red bell pepper, thinly sliced
3 scallions, thinly sliced
1 Thai red chile, thinly sliced (seeds and membranes removed if you like less spice)
3 tablespoons chopped roasted, salted peanuts
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves

Steps:

  • For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
  • Preheat the oven to 500 degrees F.
  • Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
  • For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
  • Remove the ribs from the oven and preheat the broiler to high.
  • Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
  • For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
  • For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
  • Add the dressing to the slaw and toss to combine.

Tips:

  • Choose the right ribs: For the best sticky ribs, choose pork ribs that are meaty and have a good amount of fat. Baby back ribs and spare ribs are both good choices.
  • Prepare the ribs properly: Before cooking the ribs, remove the membrane from the back of the ribs and trim off any excess fat.
  • Use a good rub: A good rub is essential for giving the ribs their flavor. Use a rub that contains a variety of spices, such as paprika, garlic powder, onion powder, and cumin.
  • Cook the ribs slowly and low: The best way to cook sticky ribs is to cook them slowly and low. This will allow the ribs to become tender and fall off the bone.
  • Make a delicious sauce: The sauce is what makes sticky ribs so special. Use a sauce that is made with a variety of ingredients, such as ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce.
  • Serve the ribs with a delicious side dish: Sticky ribs are often served with a side dish of corn salad. Corn salad is a refreshing and light side dish that pairs well with the rich and flavorful ribs.

Conclusion:

Sticky ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make the best sticky ribs that your family and friends will love. So next time you're looking for a delicious and impressive meal, give sticky ribs a try.

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