Asian Garlic Ribs

Mouthwatering pork garlic ribs are oven baked with meat that comes right off the bone! These ribs are a little time consuming as they do need to marinate overnight but are well worth your time!

Ingredients:

7 lbs (2 racks) pork ribs

3 - 341 ml (12 oz) jars garlic spare rib sauce (I use VH sauce)

3 tbsps ketchup

2 tbsps hoisin

1 1/2 tsps 5 spice powder 

1/4 cup honey 

First, and most importantly, remove the membrane from the bone side of the ribs. Peel off a small edge with a knife then grab it with a paper towel. It should come off in mostly one piece. This allows a more tender finished product. Take one jar of spare rib sauce and add ketchup, hoisin and 5 spice powder. Cover the ribs with this sauce and rub it in, then cover and refrigerate overnight. To cook, preheat oven to 375°F, line baking sheets with foil and place a rack on top. Lay the ribs bone side up on the rack and add water to the pan below. Roast for 30 minutes. Mix the second jar of sauce with the honey in a small saucepan and simmer to combine. Set aside. Take the ribs out of the oven and turn them bone side down. Add more water to the pan below if needed and return the ribs to the oven for 30 minutes more. Now cover the pans with foil and place them back in the oven for 45-60 minutes. Check the water part way through. Now uncover the pans, bone side up and baste with the sauce and honey mixture, roasting 10 minutes. Flip them over and baste again roasting another 10 minutes. Rest 10-15 minutes before serving. If making ahead of time, cut into pieces if you like, and cover with foil to refrigerate. When ready to have, bring to room temperature, pour half to all of the third jar of sauce over the ribs and reheat covered for about 15 minutes. Serves 8-10

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Awesome Oven Baked Ribs

 First day of winter, but wishing it was summer...

Ingredients:

3 lbs pork side ribs

Dry Rub:

1/2 cup brown sugar

1 tbsp smoked paprika

1 tbsp chili powder

1 tbsp garlic powder

2 tsps onion powder

1/2 tsp black pepper

1 tsp salt

1/2 tsp cayenne

1/2 tsp dry mustard

1 tsp celery seed

1 lemon

your favourite BBQ sauce

2 apples

1 or 2 tbsps brown sugar

cinnamon

rosemary

2 tbsps water

To prepare the ribs, slide a knife under the silverskin of the ribs until you can grab it with a paper towel. It may take a few tries to find a spot that will lift but once you find it just pull the membrane off. It usually comes off in one piece. This ensures fall off the bone tenderness! Pat the ribs dry and start making the rub. Oh and at this point I like to cut the ribs into 2 or 3 bone portions or you can leave it whole.

Combine all the rub ingredients together and coat both sides of the ribs, placing them meat side up on a foil lined baking sheet. Make sure to have a good amount of overhanging foil. Don't do what I did! You'll see why in a bit.

Slice the lemon, squeeze some juice over the ribs and tuck the slices in between the pieces of meat. Take another large piece of foil to cover everything and seal well with the bottom piece of foil. Refrigerate 2 or 3 hours.

Note: This ↓ is what happens after cooking if you don't seal the foil well.

Put the sealed pan in a 350°F oven for 2 hours, then uncover and slather on some of your favourite BBQ sauce. We used Bull's Eye Guinness sauce this time around.

Then stick the ribs under the broiler for 2 or 3 minutes or you can give them a quick grill on the barbecue.

If you'd like some apples on the side, simply cut a couple of apples each into 8 wedges leaving the peel on. Sit them peel side down in frying pan. Sprinkle with brown sugar and cinnamon and rosemary to taste. Add the water and heat to simmering. Cover 5 or 10 minutes until apples are tender and serve alongside the ribs.

And it's only about 181 days 'til summer 😏

Orange Chili variation of Bar-B-Barn Style Pork Ribs

This is a variation of my Bar-B-Barn Style Pork Ribs 

Use the method found in this recipe. It works great. The meat stays on the bone until you cut it off.  Then it all comes right away from the bone!

http://hotandcoldrunningmom.blogspot.ca/2014/05/bar-b-barn-ribs.html

1/4 cup OJ

1/4 cup orange marmalade

3/4 cup brown sugar

1/4 cup lemon juice

1/2 tsp salt

1/2 - 1 tsp chili powder. 

"Bar-B-Barn" Ribs

I started the ribs like this. Take 2  1/2 lbs of pork ribs, cut in pieces 3-4 ribs each to fit in slow cooker.  Mix 1 cup or orange (or pineapple) juice and 2 tbsps. molasses and pour over the meat.  Add enough water to almost cover.

Slow cook on high 3  1/2 - 4 hours.  You don't want the meat to be falling right off the bone.

I saw this on the internet somewhere. It's supposed to have been printed in the Montreal Gazette in 1990 as the "Real" Bar-B-Barn rib sauce. Other recipes claim there is cola in the sauce.

1 cup applesauce
2 cups brown sugar
2/3 cup lemon juice
1 tsp EACH salt, pepper, garlic powder, cinnamon
(if you like them hot add 1 tsp chili powder)

Take the ribs out of the slow cooker, put them in a casserole dish, and while still warm, pour the sauce on.  (Keep some for basting and dipping later)

Let them sit for at least an hour to absorb the taste. 
Then heat up the B-B-Q and grill 'em up and baste 5-10 minutes. 
Serve with extra sauce.

You might want to serve your ribs with Bar-B-Barn Style Spanish Rice.

http://hotandcoldrunningmom.blogspot.com/2014/03/bar-b-barn-style-spanish-rice.html

Tail 'o the Pup - BBQ Pork Ribs

If you ever get a chance to go to Lake Placid N.Y. make your way down rte. 86 to Ray Brook and visit Tail 'O the Pup. 

 We first found out about this place on a PBS food show and decided to drop in.  Best pulled pork sandwich EVER!

You can also take home some of their sauce.  Our oldest daughter recently picked some up to give to Dad for Father's Day.  Yummy ribs.  Soak the pork ribs in cola for a few hours. Then bring to a boil and simmer for about 30 minutes.  Heat up the BBQ and grill slowly, basting with the sauce at least 1 hour.  Serve with extra sauce. And homemade wine.

Have a bunch of serviettes ready, too.

This was us (quite a few years ago) about to taste Tail 'O the Pup's pulled pork for the very 1st time.