How To make Tangy Spare Ribs
5 lb Pork spare ribs
1 md Onion, finely chopped
1/2 c Finely chopped celery
2 tb Butter or margarine
1 c Ketchup
1 c Water
1/4 c Lemon juice
2 tb Vinegar
2 tb Brown sugar
1 tb Worcestershire sauce
1/2 ts Dry mustard
1/8 ts Peper
1/8 ts Chili powder
Cut ribs into serving sized pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350 for 1 hour. Meanwhile, in a medium saucepan, saute onion and celery in butter for 4-5 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil, reduce heat. Cook and stir until slightly thickened, about 10-minutes. Remove from the heat.
Drain fat from the roasting pan. Pour sauce over ribs. Bake 1 1/2 hours longer or until meat is tender.
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Deliciously Tender and Tangy: Mastering Chicago-Style Rib Tips! (Ft. @AdamWitt)
What's up, Knox Ave Fam! I recently did a collab with my buddy @AdamWitt. He invited me over to cook some Chicago style rib tips. They were absolutely amazing. No joke, the best rib tips I've ever had. If you guys want to watch the video with the recipes and more in depth information click the link below. I also left a link to his website and Patreon. Go watch the video and tell him that I sent you!
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Sweet & Tangy Pork Ribs Marinade {Easy Fork-Tender Ribs}
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Sweet & Tangy Pork Ribs Marinade {Easy Fork-Tender Ribs}
Barbecued Beef Baby Back ribs (oven style)+ Homemade sweet /tangy barbecue sauce
I decided to share this recipe because I know some people such as myself will not be grilling on memorial day. However, we might still want to enjoy some barbecue. so, I figured I might as well just make a video showing how I do my ribs and my homemade sauce... In addition, I have a few people coming by, so I had to do something lol...by the way, no ketchup is used in the barbecue sauce. Update! It's raining today (memorial day). So, I came out winning anyway!! lol
Sweet and Tangy Spareribs
Chinese-Style Spare Ribs - Everyday Food with Sarah Carey
Sweet, spicy, savory simplicity -- these ribs have it all! Whir up a quick sauce in your food processor with ginger, hoisin, scallions, and chile sauce; slather it on pork ribs; tuck them into the oven; and walk away. One and a half to two hours later, tender, falling-off-the-bones ribs. What could be better? Make sure to make a double batch of the sauce; you're going to want to slather it on everything from ribs and pork to chicken.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chinese-Style Spare Ribs - Everyday Food with Sarah Carey