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Tips From The Kitchen
- Marinate the ribs overnight to enhance the flavor.
- Cook ribs slowly at low heat to keep them tender.
- Baste with sauce during the last 15 minutes for a sticky glaze.
Ingredients 0/6
What Makes This Recipe Special
These ribs are packed with rich flavors and a perfect balance of sweetness and spice. They turn tender and juicy after slow cooking, making every bite melt in your mouth. It’s a dish that brings comfort and satisfaction to any meal.
Directions
Cut the ribs into individual pieces and sprinkle them with about a teaspoon of garlic powder. Heat some oil in a Dutch oven over medium-high heat, then brown half of the ribs until they get a nice color. Take those out and brown the rest the same way. Once all the ribs are browned, drain any excess fat from the pan. Put the ribs back in, then add about a third of a cup of water, some less-sodium soy sauce, a splash of sherry, and a bit of brown sugar. Give everything a good stir, cover the pot, and let it simmer gently for about an hour. Make sure to stir every now and then so the ribs cook evenly and soak up all those flavors.
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people cooked this recipe
Serving Ideas For Family Meals
Serve the ribs with classic sides like coleslaw, baked beans, or cornbread. A fresh green salad or grilled vegetables also complement the richness well. Don’t forget some extra sauce on the side for dipping.
Storing Food Safely
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave to keep the ribs juicy. You can also freeze cooked ribs for up to 2 months; thaw overnight before reheating.
Frequently Asked Questions
Can I use other types of ribs for this recipe?
Yes, baby back ribs or St. Louis-style ribs can be used, but cooking times may vary slightly.
What can I substitute for dry sherry?
You can use white grape juice, apple cider vinegar, or chicken broth as a non-alcoholic alternative.
How do I know when the ribs are done cooking?
The ribs should be tender and easily pull away from the bone after simmering for about an hour.
Can I prepare this recipe in a slow cooker instead of a Dutch oven?
Yes, brown the ribs first, then transfer to a slow cooker and cook on low for 4-5 hours.
Is it necessary to brown the ribs before simmering?
Browning adds flavor and color but can be skipped if you're short on time.
Can I make this recipe ahead of time?
Yes, the ribs taste even better the next day after marinating in the sauce overnight.
How should I store leftover ribs?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I increase the sweetness in the sauce?
Yes, you can add more brown sugar to taste, but start with small increments to avoid overpowering the dish.
