Best 12 Sweet Pork Ribs Recipes

MOM'S 'SWEET 'N' SOURS' PORK RIBS

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.

SWEET SMOKED PORK RIBS

Steps:

• Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
• Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
• Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
• Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
• Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.

MARY'S SWEET AND SOUR SPARE RIBS OR PORK CHOPS

Steps:

• Cut meat up, and place in a large roasting pan. You can use as much meat as you want to cover the bottom of the roaster.
• Cook for 45 minutes at 375 degrees. Drain off fat. Salt and pepper the meat.
• Combine water, ketchup, vinegar, brown sugar and chili powder; pour over the meat and bake for 1 1/2 hours.
• When cooked thicken with 2 tbsp of cornstarch.(I mix the cornstarch with a little water and then pour it in the sweet and sour mixture, its a little easier).

CROCK POT SWEET AND SPICY PORK OR BEEF RIBS AND BEANS

Steps:

• Place the drained beans in the crock pot; set aside.
• Cut the pork or beef ribs into serving-size pieces, then season with seasoned salt and black pepper.
• Place the ribs in a broiler pan, then broil in oven for about 20-25 minutes, turning once.
• Add the browned ribs to the slow cooker and then sprinkle the onion, fresh garlic and green pepper over the ribs.
• In a saucepan combine the BBQ sauce, jalapeno jelly and Tabasco hot sauce; cook stirring over low heat until melted and combined.
• Pour the mixture over the ribs and toss to coat with the sauce.
• Cover and cook on HIGH for about 5-6 hours or on LOW for about 9-10 hours.
• Remove the ribs and skim off any fat from the sauce.
• Arrange the ribs over the bean mixture.

OVEN-BAKED SWEET AND STICKY PORK BACK RIBS

Steps:

• In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
• Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size).
• Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
• Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
• Set oven to 350 degrees.
• Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
• Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
• Pour the remaining marinade from the bags into a bowl.
• Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time).
• Transfer the ribs to a serving platter and cut between bones.
• Delicious!

SWEET & SOUR PORK RIBS

Steps:

• In a small saucepan, combine brown sugar and flour. Stir in the vinegar, water, soy sauce, ketchup and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened., Place ribs in a 5-qt. slow cooker. Top with sauce. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. Serve ribs with sauce.

SWEET STICKY PORK RIBS

Steps:

• For sauce, melt butter in a 2 quart saucepan. Add ketchup, pineapple juice, brown sugar, onion, molasses, paprika and garlic powder. Boil for 5 minutes. Transfer to a large bowl and cover. Set aside.
• Place ribs in a large stockpot. Cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until cooked through and no longer pink.
• While ribs are simmering, prepare a charcoal grill. When coals are hot, push them to one side of the grill.
• Drain ribs. Using tongs, dunk ribs in sauce to coat. Place on grill. DO NOT PLACE THE MEAT DIRECTLY OVER THE HOT COALS. Cover grill and cook for 10 minutes. Using tongs, dunk each rib in sauce again and grill covered for an additional 10 minutes.
• Serve with plenty of napkins.

TANGCU PAIGU (CHINESE SWEET AND SOUR PORK RIBS)

Steps:

• Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.
• Marinate ribs with wine and soy sauce for 30 minutes.
• Remove ribs from marinade, reserving marinade for later.
• Heat peanut oil (about 6 cups) in wok until it's almost smoking.
• Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.
• Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).
• To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.
• Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.
• Throw ribs into the wok with the sauce, and stir to coat thoroughly.
• Serve on a platter, hot or at room temperature.
• As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.

STICKY-SWEET FIVE-SPICE PORK RIBS

Steps:

• Place racks in upper third and middle of oven; preheat to 350°. Line a rimmed baking sheet with a double layer of foil. Mix brown sugar, 1/2 Tbsp. kosher salt, and 1/2 Tbsp. Chinese five-spice powder in a small bowl to make a rub.
• Cut St. Louis-style ribs in half. Transfer to prepared sheet. Season all over with spice rub, being sure to coat sides and edges and to gently press the rub into the meat. Pour 1½ cups water into baking sheet, then cover tightly with foil. Bake on middle rack until meat is very tender and bones are exposed, 100-115 minutes. If racks of ribs you're cooking are much smaller than called for, check early-they'll cook in less time.
• Meanwhile, whisk hoisin sauce, soy sauce, honey, and remaining 1/2 tsp. Chinese five-spice powder in a small saucepan to combine.
• Peel and finely grate ginger and garlic cloves into saucepan. Heat over medium and bring to simmer, whisking often. Cook, stirring, until just thick enough to coat the back of a spoon, 2-3 minutes longer. Cover pot; set aside until ribs are ready.
• When ribs are cooked and tender, carefully remove and discard top layer of foil from baking sheet. Preheat broiler.
• Brush half of sauce over ribs, turning ribs with tongs to coat both sides. Arrange flesh side (convex side) up. Transfer to top rack of oven and broil until ribs are lacquered in sauce and caramelized in some parts, 4-5 minutes. Remove from oven and brush remaining sauce over.
• Transfer ribs to a cutting board. Cut in between each bone to separate ribs. Transfer to a platter or serve right off cutting board.

NOR'S SWEET & SPICY FALL OFF THE BONE PORK RIBS

Steps:

• 1. Sauce: place pineapple juice and apricot preserves in sauce pan. Cook over medium high heat while stiring until preserves are liquified. Crush apricots with back of spoon while cooking.
• 2. Add the rest of the ingredients except for garlic. Stir well. Reduce heat to medium. Stir now and then.
• 3. While that is cooking. Add a tablespoon of olive oil to a pan or any other oil. Cook the chopped garlic about one minute. You do not want it browned. Cook until slightly golden. Add to the sauce. Continue to cook sauce on low heat for about 30 minutes Simmering.
• 4. You can cook the sauce and refrigerate ahead of time. You can continue on with the rest of the the recipe. it is fairly straightforward and simple.
• 5. Foil line a large sheet pan. I use the heavy-duty wider foil. You can also use regular foil, and you can overlap in the middle and seal by folding it over together, so there is no leaking under foil.
• 6. Mix 1 cup of pineapple juice snd 1 cup of water together and pour on top of the foil lined pan.
• 7. Prepare the ribs. Heat oven to 325° I usually get another sheet pan and place the ribs on the sheet pan. Flip ribs over so that the backside is facing you. slip a sharp knife under the skin that you see over the back of the Ribs. Start to the farthest side to the right or left. I am right-handed so I go to the right. Slip knife under skin and try to separate a little from the bone. Have some paper towels to grasp piece of skin that you lifted. Grasp the skin and Peel skin with a tight grip. Peel all the skin off the back.
• 8. Flip ribs over to top side, and place on sheet pan with pineapple juice and water mixture. Salt and pepper the top of the ribs and Rub in with your hands.
• 9. place about 3 to 4 tablespoons of sauce on top of ribs. Spread evenly coating top of ribs.
• 10. Place foil over ribs sealing tightly. if you do not have heavy duty aluminum foil. I would double up on regular. place in 325° oven on the rack. One down below center. set your timer for about three hours. uncover ribs after three hours and check. See if they are starting to fall off the bone or are tender. if not cover and keep baking and check in about another 15 minutes or so.
• 11. when ribs are cooked through. Remove foil. Drain off any remaining liquid in Pan. Brush bottom and top of ribs with sauce. Be careful they may fall apart. Place back in oven under broiler, or move to outside grill after 2 hours of oven time. Grilling on low for at least another hour. You can cut ribs into portions at this time about four ribs in a section for each person. Cook until sauce is sticky . Remove from oven or grill and serve.

SWEET AND STICKY PORK RIBS

Steps:

• For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
• For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
• To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.

SWEET SMOKED PORK RIBS RECIPE - (4/5)

Steps:

• Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking. Place the baby back ribs onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour. Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker. Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist. Cooking time. 3 hours minimum. We will be cooking low and slow at about 225°F, so allow 5 to 6 hours for St. Louis Cut (SLC) ribs and 3 to 4 hours for baby back ribs. Thicker, meatier slabs take longer, and if you use rib holders so they are crammed close to each other, add another hour. Country ribs are really not ribs, they are