i want to girl some ribs. what kind of sauce should i use?

3 Comments

1. a cabingirl says:

   June 1, 2010 at 7:16 pm

   Orange-Chipotle Glaze for Baby Back Ribs

   Ingredients for Glaze:

   • 1 cup orange juice

   • 2 cups cider vinegar

   • 1 7-ounce can chipotle peppers in adobo sauce, pureed in the blender or finely chopped

   • 1 cup soy sauce

   • 8 cups sugar

   Directions for Glaze:

   1. In a heavy 3-gallon non-reactive stockpot, reduce the orange juice to ¼ cup.

   2. Add the remaining ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to 4 cups and coats the back of a spoon, about 20 – 30 minutes. (Note: be sure to use a large pot as specified and also watch carefully while reducing the glaze – it has a tendency to overboil!)

   Yield: 4 cups sauce
2. mama o says:

   June 1, 2010 at 7:16 pm

   3PARTS CATCHUP TO 1 PART MOLASSES
3. sugarcandice says:

   June 1, 2010 at 7:16 pm

   3 to 4 pounds spareribs, cut in serving-size portions
   .
   Marinade
   1 cup hot water
   1/3 cup vinegar
   3 tablespoons brown sugar
   1 bay leaf, crumbled
   .
   Sauce
   1/3 cup vinegar
   2/3 cup ketchup
   2 tablespoons Worcestershire sauce
   2 tablespoons sweet pickle relish
   1/4 teaspoon ground cloves
   1/2 teaspoon ground ginger

   Preparation:
   Arrange ribs in a deep glass or stainless steel dish. Combine marinade ingredients; pour hot marinade over ribs. Cover and refrigerate for at least 4 hours or overnight.
   Combine sauce ingredients. Heat charcoal grill.
   Remove ribs from marinade and place on grill over hot coals. Let sear over hot coals; turn to sear other side. Baste with sauce. Cook ribs, turning and basting frequently, until tender, about 50 to 60 minutes. Ribs should be tender in the thickest sections.
   Serves 4 to 6.
   ____________________

   Spareribs are baked with a combination of pineapple, ketchup, vinegar, sugar, and other seasonings.

   Cook Time: 2 hours

   Ingredients:
   3 pounds spareribs, cut into serving pieces
   3 tablespoons brown sugar
   2 tablespoons cornstarch
   1/4 cup vinegar
   1/2 cup ketchup
   1 can (8 ounces) crushed pineapple
   1 tablespoon soy sauce

   Preparation:
   Combine sugar, cornstarch, salt, vinegar, ketchup, pineapple, and soy sauce. Cook over medium heat until slightly thickened. Arrange a layer of spareribs in a roasting pan. Cover with half of the pineapple mixture; repeat layers. Cover with foil and bake at 350° for 2 hours.
   Serves 3 to 4.
   _____________________

   Pork spareribs recipe glazed with a mixture of red wine, ketchup, honey, soy sauce, garlic, and ginger and herbs.

   Ingredients:
   3 racks (3 to 4 pounds total) baby ribs, well trimmed
   1 teaspoon mixed Italian herbs (oregano, basil, rosemary, thyme)
   1 cup good dry red wine
   1/3 cup ketchup
   2 tablespoons honey
   1 tablespoon soy sauce
   1 garlic clove, finely minced
   1/4 teaspoon ground ginger
   1 teaspoon salt

   Preparation:
   Bring a large Dutch oven or kettle of salted water to a boil. Add the racks of ribs and the Italian seasoning; when water returns to a boil, cover, reduce heat and simmer for 35 minutes. Drain well.
   Meanwhile, in a small saucepan combine wine, ketchup, honey, soy sauce, garlic, ginger, and salt. Bring to a boil over medium heat and boil briskly until the liquid reduces by about half, about 30 minutes.

   Place the ribs on a greased grill about 5 inches over hot coals. Baste with the sauce and cook them for about 15 minutes. Turn, baste again and cook for 15 minutes more, until nicely browned and glazed.

   Transfer the spareribs to a cutting board and into serving-size portions.
   Grilled spareribs serves 4.