MAKING boneless ribs good recipe NO BBQ?!
i want to make ribs they are a good cut and boneless!.!.!.!. my husband hates BBQ sauce so whats a good way to oven or pan cook ribs and what kind of sauce makes it GREAT i want them to fall apart and taste sooooo oooo gooodWww@FoodAQ@Com
Answers:
Here is my recipe for beer braised ribs!. I am going to recommend you use a can of coca-cola in place of the water!. Only use water if you need to cover the ribs as outlines in the recipe!. This recipe can be cut in half!.
Beer Braised Ribs
4 pounds Country-Style Ribs, 8-10 ribs
6 cloves garlic
2 small onion
2 bottles ale beer, room temperature
2-4 cups water
Salt & Pepper
3 tbs olive oil
2 - glass 13 x 9 pans
Barbeque Sauce Recipe Below:
Heat oven to 275 degrees!.
Place each garlic clove under a chopping
knife, give a sharp smash, remove skin, set
aside!. Cut ends off onion cut in half, half again!.
Season ribs with salt & pepper!. Heat 1 tbs
olive oil on medium heat in saute pan!. In batches,
sear ribs 3 minutes each side!. Add olive oil as
needed!. Place ribs in glass pans!.
Pour a bottle of beer over each pan of ribs!.
If not completely covered add 1-2 cups water!.
Add 3 garlic cloves and one onion to each pan,
separate the onions a bit!.
Cook for 2 1/2 hours!. Check for tenderness with
a fork, if meat falls away from bone easily, they are
done!. Remove from oven and place on serving platter!.
Drain liquid, return ribs to pan!.
About 15 minutes before ribs are done cooking,
mix barbeque sauce & heat on low heat in sauce
pan, stirring occasionally!. When ribs are done, pour
sauce over ribs, turn to coat!. Turn oven temp to
350 degrees, return ribs to oven, bake 10 minutes!.
Instead of BBQ sauce, oh by the way, this will be
fork tender, replace bbq sauce with this:
Melt 1 stick of butter, add 1 tsp!. garlic powder, 1 tsp chile powder, 1 tsp kosher salt, 1 tsp onion powder, t tsp black pepper, 1/2 tsp oregano, 1/2 tsp cayene pepper (only if you like spicy sauces) Mix well and baste on the ribs!.
The beer, cola, onions and garlic will give a great flavor, but a little extra sauce is always appreciated!.Www@FoodAQ@Com
Beer Braised Ribs
4 pounds Country-Style Ribs, 8-10 ribs
6 cloves garlic
2 small onion
2 bottles ale beer, room temperature
2-4 cups water
Salt & Pepper
3 tbs olive oil
2 - glass 13 x 9 pans
Barbeque Sauce Recipe Below:
Heat oven to 275 degrees!.
Place each garlic clove under a chopping
knife, give a sharp smash, remove skin, set
aside!. Cut ends off onion cut in half, half again!.
Season ribs with salt & pepper!. Heat 1 tbs
olive oil on medium heat in saute pan!. In batches,
sear ribs 3 minutes each side!. Add olive oil as
needed!. Place ribs in glass pans!.
Pour a bottle of beer over each pan of ribs!.
If not completely covered add 1-2 cups water!.
Add 3 garlic cloves and one onion to each pan,
separate the onions a bit!.
Cook for 2 1/2 hours!. Check for tenderness with
a fork, if meat falls away from bone easily, they are
done!. Remove from oven and place on serving platter!.
Drain liquid, return ribs to pan!.
About 15 minutes before ribs are done cooking,
mix barbeque sauce & heat on low heat in sauce
pan, stirring occasionally!. When ribs are done, pour
sauce over ribs, turn to coat!. Turn oven temp to
350 degrees, return ribs to oven, bake 10 minutes!.
Instead of BBQ sauce, oh by the way, this will be
fork tender, replace bbq sauce with this:
Melt 1 stick of butter, add 1 tsp!. garlic powder, 1 tsp chile powder, 1 tsp kosher salt, 1 tsp onion powder, t tsp black pepper, 1/2 tsp oregano, 1/2 tsp cayene pepper (only if you like spicy sauces) Mix well and baste on the ribs!.
The beer, cola, onions and garlic will give a great flavor, but a little extra sauce is always appreciated!.Www@FoodAQ@Com
Ingredients
2 lbs boneless rib
1 cup dark brown sugar
1/3 cup ketchup
3/4 cup chili sauce
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/4 cup whiskey
2 tablespoons ground mustard
1 tablespoon instant minced onion
pepper
Directions
1Combine all ingredients in a large pot and bring to a slow boil!. Simmer for 45 minutes!.
2Double wrap ribs in aluminum foil, place in a 9x13-inch baking dish and bake for 1 1/2 hours in a 350°F oven!.
3Remove ribs from the aluminum foil!.
4Place ribs and sauce in a roaster and bake uncovered for 45 minutes in a 350°F oven!.Www@FoodAQ@Com
2 lbs boneless rib
1 cup dark brown sugar
1/3 cup ketchup
3/4 cup chili sauce
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/4 cup whiskey
2 tablespoons ground mustard
1 tablespoon instant minced onion
pepper
Directions
1Combine all ingredients in a large pot and bring to a slow boil!. Simmer for 45 minutes!.
2Double wrap ribs in aluminum foil, place in a 9x13-inch baking dish and bake for 1 1/2 hours in a 350°F oven!.
3Remove ribs from the aluminum foil!.
4Place ribs and sauce in a roaster and bake uncovered for 45 minutes in a 350°F oven!.Www@FoodAQ@Com
Boneless Garlic and Rosemary Rubbed Ribs with Red Wine Mushroom Sauce
INGREDIENTS:
1 (5 pound) boneless ribs
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary 1/2 teaspoon minced fresh
rosemary for the sauce
2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in 2 teaspoons water
DIRECTIONS:
1!. Adjust oven rack to center position and heat oven to 250 degrees F!.
2!. Heat a large (12-inch) skillet over medium-high heat!. Rub ribs on all sides with oil, salt and pepper!. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total!. Transfer roast to a plate!. When cool enough to handle, rub garlic and rosemary all over!.
3!. Meanwhile, pour off all but 2 Tbs!. of the drippings!. Add mushrooms to hot skillet and saute until well browned, about 8 minutes!. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes!. Pour mushroom sauce into a bowl; set aside!.
4!. Set a wire rack over the skillet and set ribs on rack!. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours!.
5!. Transfer roast to a cutting board; remove rack from skillet!. Pour off excess fat, if any!. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer!. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute!. Carve meat and serve with the sauce!.Www@FoodAQ@Com
INGREDIENTS:
1 (5 pound) boneless ribs
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary 1/2 teaspoon minced fresh
rosemary for the sauce
2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in 2 teaspoons water
DIRECTIONS:
1!. Adjust oven rack to center position and heat oven to 250 degrees F!.
2!. Heat a large (12-inch) skillet over medium-high heat!. Rub ribs on all sides with oil, salt and pepper!. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total!. Transfer roast to a plate!. When cool enough to handle, rub garlic and rosemary all over!.
3!. Meanwhile, pour off all but 2 Tbs!. of the drippings!. Add mushrooms to hot skillet and saute until well browned, about 8 minutes!. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes!. Pour mushroom sauce into a bowl; set aside!.
4!. Set a wire rack over the skillet and set ribs on rack!. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours!.
5!. Transfer roast to a cutting board; remove rack from skillet!. Pour off excess fat, if any!. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer!. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute!. Carve meat and serve with the sauce!.Www@FoodAQ@Com
Well, u didn't say if u were using boneless pork or beef ribs!. We usually do a teriyaki style with the beef country style ribs!. I'm guessing you bought the more popular pork so here is a recipe for you to consider!.
Orange Country Style Ribs
* 4 to 6 boneless country-style ribs
* 1 tablespoon olive oil
* salt, pepper, and Cajun seasoning or other seasoning blend
* 1/4 cup flour
* 1 medium sweet onion, chopped
* 1/3 cup chicken broth
* 1 teaspoon orange zest
* 1/2 cup fresh orange juice
* 2 tablespoons sweet marmalade
* 1 clove garlic, minced
* 1 tablespoon wine vinegar, or cider vinegar
Preparation:
Trim ribs of excess fat; sprinkle with seasonings and toss in a food storage bag with flour until coated!.
Heat olive oil in a large skillet over medium heat; add ribs and brown on all sides!. Add chopped onion and continue sautéing until onion is just tender!. Add the chicken broth; cover and simmer for about 20 minutes!. Combine remaining ingredients; add to the skillet!. Simmer, uncovered, for 10 minutes, until reduced and slightly thickened!. Cover and simmer for 5 to 10 minutes longer, until pork is tender!.
Serves 4!.Www@FoodAQ@Com
Orange Country Style Ribs
* 4 to 6 boneless country-style ribs
* 1 tablespoon olive oil
* salt, pepper, and Cajun seasoning or other seasoning blend
* 1/4 cup flour
* 1 medium sweet onion, chopped
* 1/3 cup chicken broth
* 1 teaspoon orange zest
* 1/2 cup fresh orange juice
* 2 tablespoons sweet marmalade
* 1 clove garlic, minced
* 1 tablespoon wine vinegar, or cider vinegar
Preparation:
Trim ribs of excess fat; sprinkle with seasonings and toss in a food storage bag with flour until coated!.
Heat olive oil in a large skillet over medium heat; add ribs and brown on all sides!. Add chopped onion and continue sautéing until onion is just tender!. Add the chicken broth; cover and simmer for about 20 minutes!. Combine remaining ingredients; add to the skillet!. Simmer, uncovered, for 10 minutes, until reduced and slightly thickened!. Cover and simmer for 5 to 10 minutes longer, until pork is tender!.
Serves 4!.Www@FoodAQ@Com
you can also season them (salt, pepper, garlic powder) and saute them in the oven/skillet and pour a can of cream of mushroom soup over them, add a half can of water, some dried thyme, and cover it with a lid, and let it simmer on low!. you can add in some sliced onions too!.!.!.serve with rice or mashed potatoes, dinner rolls, and a salad!.Www@FoodAQ@Com
Seriously, there is no such thing as 'boneless ribs"!. They are just selling you sliced pork meat!.Www@FoodAQ@Com