Best 5 Riblets And Sauce Recipes
**Indulge in a Symphony of Smoky, Fall-off-the-Bone Riblets with our Delectable Sauce Recipes**
Prepare to tantalize your taste buds with our irresistible riblets and sauce recipes, an epicurean journey that promises a finger-licking experience. Embark on a culinary adventure as we unveil a treasure trove of flavors, from classic barbecue brilliance to tangy Asian fusions. Dive into the smoky depths of our traditional BBQ sauce, a harmonious blend of sweet, tangy, and smoky notes. For those who crave a spicy kick, our fiery habanero sauce will set your palate ablaze with its zesty, unforgettable heat.
Transport your taste buds to the vibrant streets of Asia with our tantalizing teriyaki marinade, a symphony of sweet and savory flavors that will leave you craving more. And for a unique twist, our Asian-inspired sauce, with its blend of soy sauce, ginger, and garlic, will take your taste buds on an exotic adventure. Whether you prefer a classic or a bold and innovative flavor profile, our collection of delectable sauces has something to satisfy every craving. So, fire up your grill, gather your loved ones, and prepare to savor the ultimate riblet experience.
RIBLETS AND SAUCE
Succulent and tender pork spareribs marinated in a soy and hoisin sauce.
Provided by sal
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 8h45m
Yield 6
Number Of Ingredients 7
Steps:
- Simmer ribs in water for 45 minutes. Mix together ketchup, sugar, salt, garlic, soy sauce and hoisin sauce. Pour over ribs in dish; Marinate overnight in refrigerator. Bake or grill over fire for half hour.
Nutrition Facts : Calories 733.5 calories, Carbohydrate 17.2 g, Cholesterol 200.5 mg, Fat 50.6 g, Fiber 0.6 g, Protein 49.7 g, SaturatedFat 18.5 g, Sodium 1719.5 mg, Sugar 13.4 g
SPICY CHINESE BARBEQUE RIBLETS
These pork riblets have a great sauce that's good on chicken and wings too.
Provided by Food Fighter
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well.
- Place the riblets in a large roasting pan and bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets and toss to coat. Return the pan to the oven; bake, stirring often, until ribs are tender and sauce has thickened, about 45 minutes.
Nutrition Facts : Calories 773.8 calories, Carbohydrate 90 g, Cholesterol 118.7 mg, Fat 31.7 g, Fiber 3.6 g, Protein 30.2 g, SaturatedFat 11.3 g, Sodium 3234.7 mg, Sugar 72.1 g
CARAMEL RIBLETS
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Use a paring knife to lift the membrane covering the back of the ribs and pull it off. Cut the ribs between the bones into individual riblets. Pat dry and season lightly with salt.
- Heat the vegetable oil in a large Dutch oven. Add the ribs in batches and brown all over, about 3 minutes per batch, Remove to a plate as they brown.
- As the ribs brown, combine the brown sugar and 2 tablespoons water in a small saucepan. Simmer over medium-low heat until the mixture darkens to a deep caramel color and is syrupy, 1 to 2 minutes. Add the vinegar, fish sauce, soy sauce and sriracha. Stir until smooth. Remove from the heat and stir in the ginger and garlic.
- Once all of the ribs are out of the pot, add the brown sugar sauce and coconut water and bring to a simmer. Nestle the ribs in the sauce, bring to a simmer and cover. Cook until the ribs are tender but not falling apart, about 1 hour.
- Uncover the pot, increase the heat and reduce the sauce, turning the ribs to coat all sides, until it is thick and syrupy and glazes the ribs, 3 to 4 minutes. (Stir the bottom of the pot too so the sauce doesn't burn.) Pile the ribs on a platter and sprinkle with the scallions and jalapeno.
ALTERNATE HONEY BARBECUE SAUCE WITH RIBLETS (APPLEBEE'S COPYCAT)
This is a recipe I originally found in the Recipe Link but it's also posted in various other cooking sites. I include this recipe here, because Honey Barbeque is one of my favorite sauces ever! Advice: Feel free to try the sauce with any piece of meat, other than riblets ( my personal favorite is chicken legs or chicken in general ) but avoid hard and chewy meat like beef (unless it's your thing). You need something soft, try pork. If you favor more spice than sweetness, cut down on the honey and increase the spice quantity for a sharp difference. Also, you can use 1 and 1/2 tablespoons of brown sugar, instead of molasses. By no means whatsoever, don't mix the sauce with the riblets in any stage of their cooking. Simply soak them in the sauce just before serving. Water and fat that meat excretes during baking will liquefy and spoil your sauce. You can cook them altogether in a deep frying pan though, just over low heat. Matches well with side dishes like french fries, coleslaw and very mild blue cheese or sour cream dip. Enjoy!
Provided by TheGlutton
Categories One Dish Meal
Time 3h45m
Yield 1 large pan, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preparing the Riblets: First, season the riblets with salt, pepper and garlic, depending on how spicy you want them.
- Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155°F internal temperature).
- Place the riblets on rack in a deep pan/roaster.
- Cover the bottom of the pan with a mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke).
- Apply the mixture strategically, so as not to touch the riblets (it will make them bitter), just cover the space between them.
- Seal the pan tightly with two layers of foil wrap to cover.
- Slow cook the riblets in 275°F oven until their meat is tender. Time varies with how many riblets are being cooked, the pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower, the better for this process. Just make sure an internal food temperature of 155°F is maintained.
- You can also try covering the riblets with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor.
- When the riblets are fully cooked and tender, remove them from the oven and finish them off on grill/broiler until the marrow in the bone tips "sizzles".
- Preparing the Honey Barbecue Sauce: Combine all the ingredients for the sauce in a saucepan and simmer them for 20 minutes.
- Brush the riblets with the sauce and serve them warm.
Nutrition Facts : Calories 21497.8, Fat 1543, SaturatedFat 546.2, Cholesterol 6516.7, Sodium 8905, Carbohydrate 89.3, Fiber 0.8, Sugar 64.5, Protein 1802.9
RIBLETS AND SAUCE
Make and share this Riblets and Sauce recipe from Food.com.
Provided by RavynLoony
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Simmer ribs in water for 45 minutes. Mix together ketchup, sugar, salt, garlic, soy sauce and hoisin sauce. Pour over ribs in dish; Marinate overnight in refrigerator. Bake or grill over fire for half hour.
Nutrition Facts : Calories 1160.6, Fat 89.8, SaturatedFat 33.9, Cholesterol 295.3, Sodium 1945.7, Carbohydrate 17.1, Fiber 0.6, Sugar 13.5, Protein 67
Tips:
- Choose the right ribs: Look for ribs that are meaty and have a good amount of marbling. Avoid ribs that are too thin or fatty.
- Trim the ribs: Remove any excess fat or silver skin from the ribs. This will help the ribs cook more evenly and prevent them from becoming tough.
- Season the ribs: Season the ribs with a rub or marinade of your choice. This will help to add flavor and keep the ribs moist during cooking.
- Cook the ribs slowly and low: The best way to cook ribs is to cook them slowly and low. This will help to break down the connective tissue and make the ribs tender and fall-off-the-bone.
- Use a smoker or grill: Ribs can be cooked on a smoker or grill. If you are using a smoker, maintain a temperature of 225-250 degrees Fahrenheit for 4-6 hours. If you are using a grill, cook the ribs over indirect heat for 2-3 hours.
- Baste the ribs: Baste the ribs with sauce or butter every 30 minutes or so during cooking. This will help to keep the ribs moist and prevent them from drying out.
- Let the ribs rest: Once the ribs are cooked, let them rest for 10-15 minutes before serving. This will help the ribs to retain their juices and make them easier to handle.
Conclusion:
Ribs are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you prefer baby back ribs, spare ribs, or St. Louis-style ribs, there is a recipe out there that is sure to please. With a little time and effort, you can create fall-off-the-bone ribs that will be the star of your next party or cookout. So grab a rack of ribs and get cooking!
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