Best 4 Sticky Sweet Five Spice Pork Ribs Recipes

STICKY FIVE-SPICE SHORT RIBS

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle.
• Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
• Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
• Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
• Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.

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 N TASTY BBQ RIBS

Steps:

• Make the dry rub by adding all the dry ingredients and mixing well.
• Remove the ribs membrane from the underside of the rack. Insert a small utensil under the membrane skin at a bone location and gently pry the membrane up so that you can grab it with a paper towel. Use the paper towel to get a hold of the membrane and pull of the membrane.
• Liberally apply the rub to the top and bottom of the rack of ribs. Wrap the ribs in plastic wrap for at least 30 minutes or overnight.
• Start your grill, oven or smoker and set the temperature to 250 degrees. Place a water pan into the grill, under the grill grate, and fill the pan halfway with hot steaming water.
• Place your ribs onto the grill and close the lid. Rotate the ribs once after 2 hours. After 4 hours apply the barbecue sauce to the ribs and then close the lid for at least 30 minutes. After 30 minutes, check the temperature of the ribs. The internal temperature of the ribs should be between 195 degrees and 205 degrees. Cover the ribs and let the ribs rest in a warm place for 20 to 30 minutes before carving.
• While your ribs begin to cook, make the barbecue sauce. The sauce and the rub can be made a head of time.
• Serve the barbecue sauce on the side and provide bottles of hot sauce for your guests that prefer hot and spicy ribs. Enjoy!

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.