Search

"I love these! I don't even eat BBQ ribs anymore because of these, maybe one day I'll branch out but these are too good!!!!!"

Ingredients: dry sherry, fresh ginger...

"So easy but very delicious. They just fall off the bone. From the Rival Crock-pot Cookbook."

Ingredients: pepper, onions, salt...

"This is the recipe for the true Canadian-Chinese type of ribs very popular around Ontario, Canada. You can't find these state side, unless you have this recipe!! Having grown up on the canadian border near Cornwall, Ontario in a town named Massena, NY, most of my relatives were from the canadian side so we crossed the border frequently and ate..."

Ingredients: dark brown sugar, dry mustard...

"A very nice combination of flavors for a quintessential Asian tasting. Most people know Hoisin is a thick, sweet, mildly spicy sauce widely used in Chinese cuisine. And I wouldn't forego the chili garlic paste if you want some heat in the dish. Good served with snow peas, another of my favorites."

Ingredients: fresh ginger, garlic and red chile paste...

"Freeze ribs right in the marinade to take along to the cottage or those guests expected in a few days So easy to make and such a wonderful flavor. This recipe came from a Canadian living magazine a number of years ago and I have been making them ever since. I so often have a bag made up at the cottage for those unexpected guests or those hot summer..."

Ingredients: cider vinegar, pork ribs...

"If you don't like coffee, don't worry about it. You'll never know it's in the sauce. The ribs will be sweet, tangy and tender. You can finish them in the oven or on the grill."

Ingredients: salt & freshly ground black pepper, espresso...

"Posting this for ZWT 2006 Asian region. This is a classic Chinese treatment for Spareribs which can be doubled easily and is so delicious. To purists, this is NOT American style BBQ ribs so don't gasp at the boiling ok? Hehehe. I like to add some red pepper flakes and a little Ginger to the sauce to add a bit of heat."

Ingredients: dry mustard, light soy sauce...

"This was my Mother's recipe and occasionally she would make them when I was a kid. Very basic but reminds me of a Chinese restaurants. Prep time does not include marinating time."

Ingredients: pork ribs, garlic, honey...

"These mouth watering, glistening, finger licking good ribs are most popular dish served at Mauna Lani Bay Hotel and Bungalows' Canoe House restaurant in Hawaii. They are listed on the menu as a pupu, or appetizer, they're often ordered as a mountainous entree and gnawed down to a hill of bones."

Ingredients: curry powder, fermented black beans...

"My friend Sue gave me this recipe. It's her hubby Tim's favorite way to prepare ribs. He likes to sear the juices in, and crisp them up well on the bbq, then finish them off in oven. This results in a very succulent, mouthwatering bbq. He likes em sweet and spicey! Keep in mind you can adjust the spices to your liking. Lip Smackin Good!..."

Ingredients: Spanish onions, dark molasses...

"This came from a recipe card at HEB which specified Canyon Foods Seedless Raspberry Chipotle Sauce and their own brand of Char Crust seasoning. I used Montreal Steak seasoning which worked well, though you could season the ribs with any of your favorite blends. I also prefer Fischer & Wieser raspberry chipotle sauce which does contain seeds. A..."

Ingredients: McCormick's Montreal Brand steak seasoning, racks of baby-back pork ribs...

"This treasured 1950 recipe for ribs is easy to make and tasty. The garlic powder, curry powder and ground ginger make it a little different from the usual garlic ribs. You can adjust seasonings to taste. The original recipe called for one half of a small bottle of garlic powder; I have estimated the amount in the recipe. Great as an appetizer or serve..."

Ingredients: curry powder, garlic powder...

"I made these as part of several dishes I was doing, so I only did 10 ribs, but the sauce would be enough if you were making 1-1.5 kg of spareribs. It is a super easy recipe to make and the end result is wonderful. I always par boil my ribs as this is the way get tender ribs every time."

Ingredients: cornflour, sweet chili sauce...

"These succulent ribs, a version of those served at Do Hwa, are adapted from the cookbook Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak, whose mother owns Do Hwa. Wine: serve with a fruity, low-oak chardonnay"

Ingredients: fresh ginger, pork baby back ribs...