We love to serve tiny,tiny spareribs and chicken wings as appetizers and people just simply love them. Here we have a recipe for tiny spareribs and chicken wings that are truly some of the best your ever going to eat in your life. Oh man they are so very delicious.
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Tiny Spare Ribs
You'll need to get your local butcher or meat department in the grocery store to fix cocktail ribs which are regular spareribs that are cut apart and then cut crosswise into 2 inch lengths, perfect for eating with your fingers.
Spread them in one layer in a shallow baking pan or on a broiler pan with a wire mesh insert so the fat will drain into the bottom of the pan easily. You'll want to apply salt and pepper to taste and bake at 400 degrees for about 45 minutes. Turn the ribs over about half way through the baking time.
Drain any accumulated fat and brush the riblets generously with the mustard glaze which is below. Then bake for about 10 minutes more, then repeat the glaze and cook for 10 minutes more. You can then let them cool slightly and serve. Oh man your going to love these wonderful tiny barbecued spare ribs.
Barbecue Chicken Wings
Your going to want to allow 2-4 chicken wings per person depending on the rest of your menu. Remove the wing tips and place the chicken wings in a dish just large enough to hold them and pour the barbecue sauce below over them. Cover the dish of wings and barbecue sauce and let them marinade in the refrigerator for four hours or more.
Heat your oven up to 400 degrees after the chicken wings are marinaded. Take the wings out of the marinade and place them in a single layer in a baking pan. Season to taste with salt and pepper and bake in the hot oven for about 20 minutes. Baste the wings all over with more barbecue sauce about half way through the baking time.
When the wings have baked for 2o minutes turn the broiler on and allow the wings to get brown but not burned. Sere immediately. These wings are so delicious. Serve them with celery and carrot sticks and Blue Cheese Dressing or Ranch Dressing.
Mustard Glaze For The Ribs
1. 1/2 Cup Dijon Mustard.
2. 1/2 Cup Orange Marmalade.
3. 1/3 Cup Honey.
4. 4 Tablespoons Fresh Orange Juice.
5. 3 Tablespoons Apple Cider Vinegar.
6. 1 Tablespoon Ground Ginger.
7. 1 Teaspoon Ground Nutmeg.
8. 1 Teaspoon Ground Sea Salt.
9. 1 Teaspoon Ground Black Pepper.
Instructions For Making Your Mustard Glaze
Combine all the ingredients in a small saucepan. Cook over low heat to melt the marmalade.
Raise the heat to medium and simmer whisking often with a wire whisk. After about 5 minutes the sauce should thicken.
Cover and refrigerate until ready to use. You can keep it in the refrigerator for about three weeks.
Barbecue Sauce For Your Wings
1. 2 Cups Ketchup.
2. 1/2 Cup Apple Cider Vinegar.
3. 1/2 Cup Water.
4. Juice Of 1 Lemon.
5. 3 Tablespoons Worcestershire Sauce.
6. 3 Tablespoons Hot Sauce.
7. 3 Tablespoons Honey.
8. 3 Tablespoons Dijon Mustard.
9. 1/3 Cup Light Brown Sugar.
10. 3 Tablespoons Chili Powder.
11. 1 Tablespoon Fresh Minced Garlic.
12. Salt And Pepper To Taste.
Combine all the ingredients in a heavy sauce pan or small pot and cook over medium heat allowing the ingredients to heat up and come together. This will take 12 - 15 minutes. Do not allow it to boil. Keep it just under boiling.
Let the sauce cool before using. This is one of the best ever sauces for chicken. Try it and you'll see what I'm talking about. It is so delicious.
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The Best Barbecue Ribs You'll Ever Eat
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All Photos And Recipes On This Blog Are By Nosycat World Media Productions And Blog Owner Thomas Byers. If you link to this post you have permission to use the images. If you need to contact us you can do so by writing to us at Nosycat World Media Productions, 114 Wells Road, Lawndale N.C. 28090.
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