bbq: I am looking for a recipe for a candied bbq sauce for beef or pork ribs. Any help would be appreciated.|||BEST BBQ GRILLED RIBS (SIMPLE) 2 racks of ribs salt and freshly ground pepper, to taste 1 bottle honey bbq sauce water 1/8 cup olive oil aluminum foil grill Start off by placing ribs in a glass casserole dish, rub with oil and then with salt and pepper. Now flatten ribs as much as possible and add water just to barely cover them. Ribs racks may be cut in half if needed). Simmer in oven for 1 to 1 1/2 hours or just until tender; (don'鈥檛 try to cook them too fast or they will become tough). When ribs are finished in the oven, drain them, start grill on medium and allow to heat. Cover with foil and brush (or pour) on just a small amount of oil to keep ribs from sticking/burning. Brush on first layer of bbq sauce after draining. Once grill is heated, place ribs on grill. Cook covered for 5-10 minutes, then brush on bbq sauce. Grill another 5-10 minutes, keep adding bbq sauce until there is a thick layer of bbq sauce. If ribs become somewhat dark, that's ok; the bbq sauce tastes better cooked than raw. When bbq sauce is all gone, the ribs are almost done. Grill 5 more minutes to finish cooking bbq sauce, then serve. If they stick a little it is ok, that is what the oil and foil is for!! ORANGE-GINGER CHICKEN (you could probably do beef, why not?) 1 fryer, cut up 1 c. orange juice 1/2 c. BBQ sauce 2 tbsp. brown sugar Dash Tabasco sauce 1 tbsp. chopped candied ginger 1 sliced orange Rice Flour chicken; salt and pepper; brown in small amount of oil; drain well. Combine next 5 ingredients. Pour over chicken; simmer 30 minutes, covered. Layer orange slices on top; simmer uncovered 10 minutes. Serve over rice.|||I put the liquid from the ribs in a sauce pan and add: liquid smoke brown sugar white sugar honey cider vinegar or apple cider garlic powder ketchup Let boil and thicken..........then pour over the ribs, and place back in oven on 450 to brown/burn for about 15 minutes|||I could give you my recipe, but it is all in taste. I recommend taking your favorite bbq sauce and doctor it up to what you like. I have used dark brown sugar, added vinegar to make a sweet sour sauce, added garlic powder, Worcester sauce, onion powder, chili powder, all to my taste, adding these to my favorite bbq sauce . I like baby back pork ribs, covered in garlic powder, a little white vinegar in the bottom of the pan, covered with foil for about 45 min. in a 225 degree oven, then basting every 30 min. with the sauce you made up, if the liquid get above the top of the ribs...drain off until about a 1/4'' remains. Keep the ribs covered during the entire cooking time...approx 4-5 hrs, uncover for the last 30 min. basting heavily with sauce to glaze, and the bones will almost fall out. Serve with garlic mashed potato's and a green been casserole and you have a dinner to die for. Have fun|||I was going to do these for mothers day until we had a time change and are doing brunch instead. this was given to me by another contributor here on yahoo and it sounds delic. Who Loves Ya Baby-Back? 2 whole slabs pork baby back ribs Dry Rub: 8 tablespoons light brown sugar, tightly packed 3 tablespoons kosher salt 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon jalapeno seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon rubbed thyme 1/2 teaspoon onion powder Braising Liquid: 1 cup white wine 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon honey 2 cloves garlic, chopped Preheat oven to 250 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze. *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.|||Take some mild hot sauce and mix with a sweet BBQ sauce until taste is even. Marinate ribs in sauce overnite the put on grill when ready. Use left over sause in pan to brush over your ribs while cooking.|||This is for BBQ short ribs: Rub: 3 tablespoons kosher salt 1/4 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1/2 teaspoon ground cumin Combine seasoning ingredients for rub in a Ziploc bag, mixing well. Remove what you need and store the remainder. Wash ribs and pat dry. Rub with seasoning mixture. Place a disposable drip pan under the grates of the barbecue and heat to high. Wipe grates with oil to prevent sticking. When grates are hot, place ribs over drip pan, cover and reduce heat to low. Baste ribs while cooking with Honey Smoke Barbecue Sauce (or sauce of your choice). Baste once 20 minutes before ribs are done, and a second time 10 minutes later. Average sized ribs are cooked rare in 25-30 minutes, medium rare in 35-40 minutes, and well done in 45-50 minutes. These times will vary according to the grill used and the size of the ribs. Small ribs may require less cooking time, while large ribs may need a little more time on the grill. Adjust accordingly.|||I do my pork ribs by first boiling them in water and beef broth and simmer for a few hours or until they are ready to fall off the bone. Whichever comes first. Take them out and you can put em on the grill or in the oven,and only put the bbq sauce on the last half hour. They're really good and tender. Not a whole lot of effort either. Enjoy.|||1 cup of bbq (original), 1/2 cup of ketchup, 3 tablespoons of soya sauce, 6 tablespoons of honey....mix all together......put ribs in foil package and place sauce on top of of ribs before you close the foil package...be sure it is closed and no sauce comes out....place on bbq for about an hour....you will have fall of the rib finger lickin good ribs.....hubby loves this sauce on everything......|||Most of the recipes that were provided in the responses look good. The final results are a matter of preference. You said candied and that might be more/less sweet than someone else's liking. If you want to see a great book on cooking ribs, Steven Raichlen came out with a cookbook just for ribs. You can generally pick it up at the public library or go to your local bookseller like Barnes and Noble and thumb through it for something of your liking.