Best 6 Ribs With Black Vinegar Sauce Recipes

1-2-3-4-5 RIBS

Steps:

• Select meaty ribs, and have the butcher cut them into 1.5" to 2" long pieces. Rinse, and pat dry with a paper towel.
• Preheat a wok until it starts to smoke lightly (see my post on how to prevent food from sticking to a wok). Add 2 tablespoons oil, along with the ginger slices. Over medium heat, fry the ginger for 1 minute. Add the ribs, turn up the heat to high, and take a few minutes to brown both sides.
• Turn down the heat, and add in 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce, 3 tablespoons Chinese black vinegar, 4 tablespoons sugar, and 5 tablespoons water. Stir and mix everything well. Turn up the heat to bring it to a boil.
• Once boiling, cover and reduce the heat to medium/low. Simmer for 25 minutes (20 minutes if the ribs are less meaty than mine). Halfway through the process, check to make sure the liquid is not drying up. If so, reduce the heat further and add in a little more water if needed.
• After 25 minutes of simmering, remove the lid. There should be quite a bit of liquid left. Time to turn up the heat to reduce the sauce and make the ribs glisten. With the heat on high, continuously stir and toss the ribs. This process takes only a couple of minutes. Reduce the liquid until there is ¼ cup of liquid left and the ribs are gleaming with sauce! Serve immediately.

JACK'S OLD SOUTH COMPETITION VINEGAR SAUCE

Steps:

• Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months.

DRY RUBBED RIBS WITH VINEGAR BBQ SAUCE

Steps:

• Combine all of the ingredients in a small jar or bowl.
• Coat the ribs generously with the rub and refrigerate it for at least 12 hours. It will be better if refrigerated for 24 hours.
• Preheat the oven to 300 degrees F.
• Arrange the ribs on a sheet pan. Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to have the foil touch the meat. Put the ribs in the preheated oven and roast for 2 hours. Check the ribs after 1 hour and turn them over. Add more beer, if needed. Rotate the pan.
• After 2 hours, remove the foil and roast for 30 minutes more. Remove from the oven and cool.
• Sauce: (This can be done while the ribs are roasting.)
• Combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. The sauce will not be thick but it should be a homogeneous mixture and very well flavored. Turn off the heat and let cool.
• Preheat the grill to a medium-high heat.
• Arrange the ribs, meat side down, on the grill and grill until they start to get a little brown and charred, then brush with the sauce. Turn the ribs over, brush with the sauce and grill for 4 to 5 minutes. Brush with the sauce and again turn the ribs over. Grill for another 4 to 5 minutes. At this point the ribs should be nicely browned and really well flavored. Remove them from the grill to a cutting board. Cut the ribs apart and arrange on a serving platter. Serve with lots of napkins.

VINEGAR BRINED BABY BACK RIBS

Steps:

• Preheat an indoor or outdoor grill to high.
• Preheat the oven to 400 degrees F.
• In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.
• Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
• In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
• Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.
• In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week.

PORK BACK RIBS WITH SPICY DIPPING SAUCE

Steps:

• Sprinkle the ribs all over with the rub and rub in well with your hands. Cover and refrigerate for 1 hour, up to overnight.
• Make sure the racks of the grill are set so they are 6-inches above the fire. Preheat the grill to high. When the grill is hot, turn off 1 side, or push the coals to 1 side. Place the ribs, fattier side down, on the cooler side of the grill and close the cover. Cook until browned, about 20 minutes. Turn the ribs over and continue to cook until the bones wiggle easily when twisted, about 1 1/2 hours, turning every 20 minutes or so.
• Remove from the grill and let rest for 10 minutes before slicing.
• Make the Spicy Dipping Sauce: In a small bowl, combine the vinegar, honey, jalapeno, oregano, and salt and whisk well. Pour into a decorative bowl.
• Slice the ribs into desired size and serve with the Spicy Dipping Sauce.
• Mix all ingredients together and stir well.

VINEGAR SAUCE

Steps:

• In a large nonreactive saucepan, combine all the ingredients and bring to a boil, then turn off the heat and let cool to room temperature.
• Transfer the sauce to a container, cover, and refrigerate until ready to use.
• Do Ahead
• The sauce can be made and chilled for up to 1 week.