Best 8 Coconut Brown Sugar Pork Ribs Recipes

BROWN SUGAR BBQ RUB

Steps:

• Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.

THE BEST DRY RUB FOR RIBS

Steps:

• Mix: Place all the spices in an airtight glass jar and shake gently to combine.
• Store: Store in an airtight container for up to a year.

COCONUT-BROWN SUGAR PORK RIBS

Steps:

• Place ribs in steamer rack; add two sliced garlic cloves to water below and steam ribs for 25 minutes.
• Let cool slightly.
• Combine marinade/sauce ingredients.
• Pour into an oblong baking dish, place ribs in dish, turn to coat thoroughly and marinate in refrigerator, covered, overnight.
• The next day, pour off marinade/sauce into a small saucepan.
• Preheat oven to 450 degrees F; cook ribs, uncovered, for 10 minutes per side.
• Reduce heat to 325 degrees F, cover ribs with foil, and return to oven for another 30 minutes or until meat is no longer pink inside (cook time depends on which type of ribs are used).
• Sprinkle with salt, if you wish.
• Alternatively, these ribs can be grilled (and are awesome).
• The extra marinade/sauce can be boiled for a minute or two and served on the side with the ribs.

BROWN SUGAR AND BOURBON RIBS

Steps:

• For basting sauce:
• Whisk all ingredients in medium bowl to blend.
• For ribs:.
• Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane).
• Rub 1 tablespoon seasoning mix into each side of each rib rack.
• Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
• Preheat oven to 325°F Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan.
• Pour in cider. Return ribs, meat side down, to pan; cover pan with foil.
• Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

BROWN SUGAR PORK RIBS

Steps:

• Trim excess fat, the membrane, and flap from the ribs. Reserve the flap, trimmed of its membrane, to grill for tacos. Spread a piece of plastic wrap on the counter 5" longer than the rack. Dust the meat side of the ribs with the cayenne.
• Mix together the brown sugar and kosher salt. Spread half the dry mix on the plastic wrap. Lay the ribs on top, then cover with the rest of the dry mix. Cover with a second piece of plastic wrap, seal, fold in half and place into a Ziploc or plastic bag. Refrigerate in a pan overnight.
• In the morning remove the ribs. The dry mix will have transformed into a slurry. In a sauce pan sauté the onions and garlic with olive oil until lightly browned; season with pepper. Remove the ribs from the plastic bag. Use a rubber spatula to remove most of the liquid from the ribs and plastic bag and transfer to the sauce pan. Add the tomato paste. On a low flame simmer the sauce for 20 minutes. Taste and adjust the flavor if necessary.
• Line a large baking tray with tin foil. Place a wire rack on top of the baking tray, then put the ribs on the rack. The ribs can either be cooked in a 350 degree oven or on the "cold" side of a covered grill with the heat on high. Cook the ribs 30 minutes on each side, then baste the ribs with the sauce another 30 minutes on each side or until done. Remove from the oven, cut apart the individual ribs, and serve.

COCONUT BARBECUED RIBS

Steps:

• Rinse ribs. Pat dry. Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
• Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15 x 10 x 2-inch glass baking dish. Add ribs and turn to coat. Cover and refrigerate overnight.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm.
• Transfer marinade to heavy small saucepan. Boil marinade 1 minute.
• Serve ribs with marinade.

BROWN SUGAR PORK RIBS

Steps:

• Place pork ribs in the bottom of slow cooker. Cover and cook on high 3 hours.
• Drain and discard liquid.
• In a small skillet, cook onion and garlic in butter until soft. Add remaining ingredients. Cook until sugar is dissolved. Pour over ribs.
• Cover and cook on high for 2 hours.
• Remove, allow to cool. Place in freezer bag. Label and freeze.
• To serve. Thaw. Heat. Serve over rice.

BROWN SUGAR AND BOURBON RIBS

Steps:

• For basting sauce:
• Whisk all ingredients in medium bowl to blend.
• For ribs:
• Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
• Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.