Can I have some rib recipes?!
I have about 3lbs pork spare ribs, they are pretty fatty!.
I am open to any & all suggestions!. Www@FoodAQ@Com
I am open to any & all suggestions!. Www@FoodAQ@Com
Answers:
Here's a handful of pork rib recipes!. Hope you enjoy the one you pick! (Your choices are endless!)
Baby Back Ribs Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman
Episode: BBQ Night
2 racks baby back ribs (about 2 1/2 pounds)
1 recipe Bourbon Barbecue Sauce, recipe follows
Preheat oven to 350 degrees F!.
Cut the racks of ribs in half crosswise!. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce!. Lay the rib pieces meat side down in an 11 by 13-inch baking dish!. The pieces will overlap slightly!.
Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour!. You can bake the ribs up to a day before and keep them refrigerated!. Bring refrigerated ribs to room temperature about 1 hour before you grill them!.
Preheat an outdoor grill to medium-high heat!. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes!. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn!. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces!. Put out the rest of the sauce for dipping or brush it over the ribs!.
Bourbon Barbeque Sauce:
1/2 cup steak sauce
1/2 cup bourbon or good dark beer
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinches red pepper flakes
Kosher salt
Stir all ingredients together in a small bowl until sugar is dissolved!. The sauce will keep in the refrigerator for up to 2 weeks!.
Yield: about 1 1/2 cups
_____________________________________
Korean BBQ Short Ribs (Gal-Bi) SUBMITTED BY: funinthesun PHOTO BY: The Messy Cook
"This is a easy way to make Korean BBQ!. You can also substitute chicken breast or sliced rib-eye for the short ribs!. If you use chicken or rib-eye, you must add thinly sliced green onion tops!. This can also be broiled in the oven for the same amount of time!."
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 7 Hrs 25 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
DIRECTIONS
Pour soy sauce, water, and vinegar into a large, non-metallic bowl!. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved!. Submerge the ribs in this marinade, and cover with plastic wrap!. Refrigerate 7 to 12 hours; the longer, the better!.
Preheat an outdoor grill for medium-high heat!.
Remove ribs from the marinade, shake off excess, and discard the marinade!. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side!.
___________________________________
Each of the following 3 links will take you to a delicious rib recipe, also:
http://www!.nytimes!.com/2003/01/29/dining!.!.!.
http://allrecipes!.com/Recipe/Grilled-Cou!.!.!.
http://www!.bhg!.com/recipe/beef/smokey-sp!.!.!.Www@FoodAQ@Com
Baby Back Ribs Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman
Episode: BBQ Night
2 racks baby back ribs (about 2 1/2 pounds)
1 recipe Bourbon Barbecue Sauce, recipe follows
Preheat oven to 350 degrees F!.
Cut the racks of ribs in half crosswise!. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce!. Lay the rib pieces meat side down in an 11 by 13-inch baking dish!. The pieces will overlap slightly!.
Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour!. You can bake the ribs up to a day before and keep them refrigerated!. Bring refrigerated ribs to room temperature about 1 hour before you grill them!.
Preheat an outdoor grill to medium-high heat!. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes!. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn!. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces!. Put out the rest of the sauce for dipping or brush it over the ribs!.
Bourbon Barbeque Sauce:
1/2 cup steak sauce
1/2 cup bourbon or good dark beer
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinches red pepper flakes
Kosher salt
Stir all ingredients together in a small bowl until sugar is dissolved!. The sauce will keep in the refrigerator for up to 2 weeks!.
Yield: about 1 1/2 cups
_____________________________________
Korean BBQ Short Ribs (Gal-Bi) SUBMITTED BY: funinthesun PHOTO BY: The Messy Cook
"This is a easy way to make Korean BBQ!. You can also substitute chicken breast or sliced rib-eye for the short ribs!. If you use chicken or rib-eye, you must add thinly sliced green onion tops!. This can also be broiled in the oven for the same amount of time!."
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 7 Hrs 25 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
DIRECTIONS
Pour soy sauce, water, and vinegar into a large, non-metallic bowl!. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved!. Submerge the ribs in this marinade, and cover with plastic wrap!. Refrigerate 7 to 12 hours; the longer, the better!.
Preheat an outdoor grill for medium-high heat!.
Remove ribs from the marinade, shake off excess, and discard the marinade!. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side!.
___________________________________
Each of the following 3 links will take you to a delicious rib recipe, also:
http://www!.nytimes!.com/2003/01/29/dining!.!.!.
http://allrecipes!.com/Recipe/Grilled-Cou!.!.!.
http://www!.bhg!.com/recipe/beef/smokey-sp!.!.!.Www@FoodAQ@Com
Who Loves Ya Baby-Back!?
Recipe courtesy Alton Brown
See this recipe on air Tuesday Aug!. 26 at 8:00 PM ET/PT!.
Show: Good Eats
Episode: A Rib For All Seasons
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!.
Www@FoodAQ@Com
Recipe courtesy Alton Brown
See this recipe on air Tuesday Aug!. 26 at 8:00 PM ET/PT!.
Show: Good Eats
Episode: A Rib For All Seasons
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!.
Www@FoodAQ@Com
INGREDIENTS:
4 to 6 boneless pork chops or boneless country style ribs
1/3 cup flour
1 teaspoon seasoned salt
1/4 teaspoon thyme, crumbled
1 tablespoon olive oil
!.
Maple Glazed Apples and Onions
1 cup sliced sweet onion, about 1 medium sweet onion
3 tablespoons butter
3 large apples, peeled, cored, and thinly sliced
3 tablespoons maple syrup
1 tablespoon brown sugar
1/4 to 1/2 teaspoon ground cinnamon, or to taste
PREPARATION:
Maple Glazed Apples and Onions:
In a small deep skillet, melt about half of the butter!. Add thinly sliced onion!. Sauté over medium-low heat until onion is yellowed and tender!. Add apple slices and remaining butter!. Continue to cook, stirring frequently, until apples are yellowing and tender!. Add maple syrup, brown sugar, and cinnamon!. Continue cooking until very tender and golden brown!.
Pork:
Combine the flour with 1 teaspoon seasoned salt mixture, Cajun seasoning, or a similar salt and pepper mixture!. Add 1/4 teaspoon of the thyme and a dash of crumbled rosemary!. Heat oil over medium-high heat!. Add the boneless ribs or chops and sear on all sides!. Reduce heat, add 1/4 cup water or broth, and cover the pan!. Cook for 20 to 30 minutes longer, depending on thickness!.
Remove chops or ribs to a warm plate!. Serve with maple glazed apples and sweet onions!.
Serves 4 to 6!.
More Pork Ribs
Www@FoodAQ@Com
4 to 6 boneless pork chops or boneless country style ribs
1/3 cup flour
1 teaspoon seasoned salt
1/4 teaspoon thyme, crumbled
1 tablespoon olive oil
!.
Maple Glazed Apples and Onions
1 cup sliced sweet onion, about 1 medium sweet onion
3 tablespoons butter
3 large apples, peeled, cored, and thinly sliced
3 tablespoons maple syrup
1 tablespoon brown sugar
1/4 to 1/2 teaspoon ground cinnamon, or to taste
PREPARATION:
Maple Glazed Apples and Onions:
In a small deep skillet, melt about half of the butter!. Add thinly sliced onion!. Sauté over medium-low heat until onion is yellowed and tender!. Add apple slices and remaining butter!. Continue to cook, stirring frequently, until apples are yellowing and tender!. Add maple syrup, brown sugar, and cinnamon!. Continue cooking until very tender and golden brown!.
Pork:
Combine the flour with 1 teaspoon seasoned salt mixture, Cajun seasoning, or a similar salt and pepper mixture!. Add 1/4 teaspoon of the thyme and a dash of crumbled rosemary!. Heat oil over medium-high heat!. Add the boneless ribs or chops and sear on all sides!. Reduce heat, add 1/4 cup water or broth, and cover the pan!. Cook for 20 to 30 minutes longer, depending on thickness!.
Remove chops or ribs to a warm plate!. Serve with maple glazed apples and sweet onions!.
Serves 4 to 6!.
More Pork Ribs
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*Tequila and Lime Pork Spareribs
3 pounds pork spareribs
1 cup olive oil
juice from 4 limes
1/2 cup tequila
1/4 cup fine chopped onions
2 tablespoons minced garlic
2 medium jalapenos, stem, seed and fine mince
2 tablespoons fine chopped fresh cilantro
Season the ribs with salt and pepper!. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro!. Whisk well!. Season with salt and pepper!.Place the ribs, meat side down, in a glass baking dish!. Pour the marinade over the ribs, coating each side completely!.
Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours!. Remove from the refrigerator and bring the ribs to room temperature!. Preheat the grill on low!.Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes!.Cook for about 1 1/2 to 2 hours, or until the ribs are tender!. Remove from the grill and slice into individual ribs!.
*Vietnamese Pork Spareribs
1 rack (about 3 pounds) pork spareribs
---SAUCE---
3 tablespoons oyster sauce
2 tablespoons reduced-sodium soy sauce
3 tablespoons water
1/2 cup granulated sugar
2 tablespoons minced scallion
2 teaspoons minced garlic
1/2 teaspoon grated lemon peel
1/2 teaspoon crushed red pepper
Heat oven to 350°F!. Have ready a large roasting pan with a rack!. Pour 1/2 inch water into pan!.Place ribs on rack in pan!. Cover with foil and bake 11/2 hours or until tender!.Meanwhile mix oyster sauce, soy sauce and 1 tablespoon of the water in a small bowl!.
Put remaining 2 tablespoons water and the sugar in medium-size skillet!. Cook over medium to medium-high heat until sugar dissolves!. Cook, without stirring, but swirling pan to blend darkening syrup into light syrup, until syrup turns pale amber!. Remove from heat!. (Watch carefully that it doesn’t get too dark or it will taste burned!.) Stir in sauce mixture (sugar syrup will bubble vigorously)!.
Place over low heat and, stirring constantly, boil gently 3 minutes or until thick as molasses!. Remove from heat and stir in remaining sauce ingredients!.Brush 1 side of rack with sauce!.
To grill or broil: Grill 4 to 6 inches above medium-hot (400°F) coals 5 to 6 minutes, turning and brushing with remaining sauce until browned and glazed!. Broil on broiler-pan rack 4 to 6 inches from heat source, cooking as directed!.Cut into individual ribs to serve!.
*Korean sticky pork spare ribs
1 kg pork spare ribs (rib bones)
100g ginger, peeled and chopped
3 cloves garlic, peeled
2 tbsp white sugar
2 tbsp peanut or olive oil
50ml light soy sauce
50ml shao hsing rice wine
3 tbsp spicy Korean bean paste#
2 tsp sesame oil
3 spring onions, finely chopped
small handful coriander sprigs, washed
# Spicy Korean bean paste can be found in Asian groceries!. It is made from soybeans, chilli and various spices!. If unavailable, replace with a good chilli sauce!.
Cut the ribs into small sections of 2 and arrange in a wide casserole dish!.In a mortar and pestle, pound the ginger and garlic to a rough paste!. Mix all the remaining ingredients together except the spring onions and coriander and pour over the ribs!. Marinate in the fridge for about 2-4 hours!.
Preheat oven to 180C!.Cover the casserole with foil and put in the preheated oven for 50 minutes!. Remove foil, turn ribs and cook for a further 50 minutes, basting and turning every so often!. The meat between the ribs should be very tender; if not, cook a little further!.
--To serve--Serve the sticky ribs and their sauce sprinkled with the spring onions and coriander with steamed rice and Chinese greens
*Maple-Roasted Pork Spareribs
http://www!.foodandwine!.com/recipes/maple!.!.!.
*Spicy pork spare ribs
http://www!.taste!.com!.au/recipes/2253/spi!.!.!.
*http://allrecipes!.com/Recipe/Singaporean!.!.!.
ENJOY :-)
Www@FoodAQ@Com
3 pounds pork spareribs
1 cup olive oil
juice from 4 limes
1/2 cup tequila
1/4 cup fine chopped onions
2 tablespoons minced garlic
2 medium jalapenos, stem, seed and fine mince
2 tablespoons fine chopped fresh cilantro
Season the ribs with salt and pepper!. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro!. Whisk well!. Season with salt and pepper!.Place the ribs, meat side down, in a glass baking dish!. Pour the marinade over the ribs, coating each side completely!.
Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours!. Remove from the refrigerator and bring the ribs to room temperature!. Preheat the grill on low!.Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes!.Cook for about 1 1/2 to 2 hours, or until the ribs are tender!. Remove from the grill and slice into individual ribs!.
*Vietnamese Pork Spareribs
1 rack (about 3 pounds) pork spareribs
---SAUCE---
3 tablespoons oyster sauce
2 tablespoons reduced-sodium soy sauce
3 tablespoons water
1/2 cup granulated sugar
2 tablespoons minced scallion
2 teaspoons minced garlic
1/2 teaspoon grated lemon peel
1/2 teaspoon crushed red pepper
Heat oven to 350°F!. Have ready a large roasting pan with a rack!. Pour 1/2 inch water into pan!.Place ribs on rack in pan!. Cover with foil and bake 11/2 hours or until tender!.Meanwhile mix oyster sauce, soy sauce and 1 tablespoon of the water in a small bowl!.
Put remaining 2 tablespoons water and the sugar in medium-size skillet!. Cook over medium to medium-high heat until sugar dissolves!. Cook, without stirring, but swirling pan to blend darkening syrup into light syrup, until syrup turns pale amber!. Remove from heat!. (Watch carefully that it doesn’t get too dark or it will taste burned!.) Stir in sauce mixture (sugar syrup will bubble vigorously)!.
Place over low heat and, stirring constantly, boil gently 3 minutes or until thick as molasses!. Remove from heat and stir in remaining sauce ingredients!.Brush 1 side of rack with sauce!.
To grill or broil: Grill 4 to 6 inches above medium-hot (400°F) coals 5 to 6 minutes, turning and brushing with remaining sauce until browned and glazed!. Broil on broiler-pan rack 4 to 6 inches from heat source, cooking as directed!.Cut into individual ribs to serve!.
*Korean sticky pork spare ribs
1 kg pork spare ribs (rib bones)
100g ginger, peeled and chopped
3 cloves garlic, peeled
2 tbsp white sugar
2 tbsp peanut or olive oil
50ml light soy sauce
50ml shao hsing rice wine
3 tbsp spicy Korean bean paste#
2 tsp sesame oil
3 spring onions, finely chopped
small handful coriander sprigs, washed
# Spicy Korean bean paste can be found in Asian groceries!. It is made from soybeans, chilli and various spices!. If unavailable, replace with a good chilli sauce!.
Cut the ribs into small sections of 2 and arrange in a wide casserole dish!.In a mortar and pestle, pound the ginger and garlic to a rough paste!. Mix all the remaining ingredients together except the spring onions and coriander and pour over the ribs!. Marinate in the fridge for about 2-4 hours!.
Preheat oven to 180C!.Cover the casserole with foil and put in the preheated oven for 50 minutes!. Remove foil, turn ribs and cook for a further 50 minutes, basting and turning every so often!. The meat between the ribs should be very tender; if not, cook a little further!.
--To serve--Serve the sticky ribs and their sauce sprinkled with the spring onions and coriander with steamed rice and Chinese greens
*Maple-Roasted Pork Spareribs
http://www!.foodandwine!.com/recipes/maple!.!.!.
*Spicy pork spare ribs
http://www!.taste!.com!.au/recipes/2253/spi!.!.!.
*http://allrecipes!.com/Recipe/Singaporean!.!.!.
ENJOY :-)
Www@FoodAQ@Com
Par-boil them first, to remove some of the excess fat!.
I put an onion studded with cloves in the pot with them!.
Then place in a baking pan containing 1/2" of water!.
Bake slowly for 30 minutes at 300F, covered in foil!.
Remove from pan to rack & brush with BBQ sauce!.
Finish with convection element or broiler for 10 minutes!.Www@FoodAQ@Com
I put an onion studded with cloves in the pot with them!.
Then place in a baking pan containing 1/2" of water!.
Bake slowly for 30 minutes at 300F, covered in foil!.
Remove from pan to rack & brush with BBQ sauce!.
Finish with convection element or broiler for 10 minutes!.Www@FoodAQ@Com
Very easy to do
Cook them in the crockpot for a couple hours on high with a bit of water and onions!. I like to sprinkle them with cajun seasonings!.
Make sure you turn them!.
Lower heat to low, cook over night or like 4 more hours!.
Drain off all the grease
Then pour your sauce over them and heat til warm!. Do not cook long with sauce as it will turn to grease!.
Guranteed to fall off the boneWww@FoodAQ@Com
Cook them in the crockpot for a couple hours on high with a bit of water and onions!. I like to sprinkle them with cajun seasonings!.
Make sure you turn them!.
Lower heat to low, cook over night or like 4 more hours!.
Drain off all the grease
Then pour your sauce over them and heat til warm!. Do not cook long with sauce as it will turn to grease!.
Guranteed to fall off the boneWww@FoodAQ@Com