APRICOT-GLAZED PORK RIBS
A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.
Provided by whstlwnd
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 9h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
- Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g
Provided by Collette Duck
Categories Main Dish Recipes Rib Recipes
Time 1h16m
Yield 6
Number Of Ingredients 11
Steps:
- Season short ribs with sugar and steak seasoning; rub over both sides.
- Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
- Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 12.4 g, Cholesterol 62 mg, Fat 29.1 g, Fiber 1 g, Protein 15.6 g, SaturatedFat 12 g, Sodium 1753.7 mg, Sugar 8.7 g
APRICOT FLANKEN SHORT RIBS IN A CLAY POT
My own recipe-delicious! -use medium size unglazed clay pot ( Romertopft). Use flanken ribs-they are such meatier and tastier. Everglades seasoning is a wonderful all-purpose seasoning available in all the supermarkets in Florida. Substitute seasoned salt instead.
Provided by petlover
Categories Roast Beef
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak Clay Pot for 30 minutes in water ( top and bottom).
- Put 1/2 of onions and garlic into the bottom of the pot.
- Put ribs over.
- Mix preserves, ketchup, Worcestershire, vinegar and seasonings together. Add beef broth and mix together thoroughly. Pour over ribs.
- Put other half on onions and garlic over top.
- Cover the clay pot with the cover and place in cold oven. Bake at 400F for 3 hours. Taste and correct seasonings with salt and pepper if necessary.
- Serve over rice.
Nutrition Facts : Calories 2011.8, Fat 165, SaturatedFat 71.7, Cholesterol 344.7, Sodium 891.8, Carbohydrate 63, Fiber 1.1, Sugar 41.5, Protein 68.2
BRAISED SHORT RIBS OF BEEF WITH RED WINE, APRICOTS, AND BLACK OLIVES
Steps:
- Preheat the oven to 325 degrees F.
- Season the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or ovenproof casserole over medium-high heat. Add the bacon and cook until most of the fat is rendered, then remove and set aside.
- Add as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides until well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Discard all but 2 tablespoons of the fat from the pan.
- Lower the heat to medium, add the carrots and onions, season with salt and pepper, and saute until the vegetables begin to brown, about 10 minutes. Add the garlic and tomato and paste and cook for 4 more minutes, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add the red wine and brandy and reduce by 1/2, about 6 minutes.
- Return the ribs and bacon to the pot. Add the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan.
- Braise the ribs in the oven for 2 hours, turning them every 30 minutes so they cook evenly. Add water as necessary to keep the braising juice 1/3 of the way up the ribs.
- After 2 hours, add the apricots and cook for an additional 30 minutes. The meat should be almost falling off the bones (if it is not, keep cooking until it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep warm.
- Strain the braising juices into a clear glass container and siphon or skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few minutes to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pieces of vegetable. Taste, season with salt and pepper, and add the parsley. Pour the sauce over the ribs and serve immediately.
APRICOT-GLAZED BEEF RIBS
You know that guy who thinks he's king of the grill on your block? Invite him over for your Apricot-Glazed Beef Ribs. (You'll look good in your new crown!)
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix all ingredients except ribs until blended. Pour 2/3 cup preserves mixture over ribs in shallow dish; turn to evenly coat ribs. Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Drain ribs; discard marinade. Grill ribs 10 min. on each side or until done, brushing occasionally with remaining preserves mixture.
Nutrition Facts : Calories 570, Fat 42 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 120 mg, Sodium 290 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 10 g, Protein 33 g
SPICY APRICOT RIBS
I made these as part of several dishes I was doing, so I only did 10 ribs, but the sauce would be enough if you were making 1-1.5 kg of spareribs. It is a super easy recipe to make and the end result is wonderful. I always par boil my ribs as this is the way get tender ribs every time.
Provided by The Flying Chef
Categories Pork
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Serving size is if served as is with some rice if serving as part of other dishes easily serves 4.
- Bring some water, seasoned with pepper, Chinese five spice and beef stock, to a boil in a large saucepan, add ribs, simmer about 40 Min's or until you can pull meat from bone. (Time will depend on how many ribs you are making this can take up to 90 Min's if you are making are large quantity.).
- In a saucepan combine all sauce ingredients, except soy and cornflour, heat until apricot jam is well combined, mix soy and cornflour, add to sauce, stir until mixture thickens slightly.
- Place ribs in an oven proof dish and pour sauce over, coat ribs well and bake in a moderate oven (180c) for about 30-40 Min's longer if you have more ribs. Remove and stir to coat in sauce real well.
- Serve with extra dipping sauce if desired.
Nutrition Facts : Calories 229.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.1, Sodium 468.1, Carbohydrate 57.7, Fiber 0.8, Sugar 29.9, Protein 2.1
GLAZED APRICOT RIBS OR WINDS
Make and share this Glazed Apricot Ribs or Winds recipe from Food.com.
Provided by djmastermum
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 190 degrees Celsius.
- combine apricot nectar, soy, sweet chilli sauce, garliuc and ginger.
- pour over the ribs or the wings.
- bake 45 mins, glaze during cooking.
Nutrition Facts : Calories 23.3, Fat 0.1, Sodium 252.7, Carbohydrate 5.4, Fiber 0.3, Sugar 4.4, Protein 0.7
DELECTABLE APRICOT RIBS
Make and share this Delectable Apricot Ribs recipe from Food.com.
Provided by weekend cooker
Categories Pork
Time 6h10m
Yield 4 rib servings, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Spray large slow cooker with vegetable cooking spray and place ribs in cooker.
- In a large bowl, combine preserves, soy sauce,barbecue sauce, brown sugar,oregeno, and garlic powder and spoon over ribs.
- Cover and cook on low for 6-7 hours.
HAWAIIAN FLANKEN SHORT RIBS MADE IN CLAY POT
this is my own recipe - adapted from a bunch of different recipe on the internet Use the flanken cut ( cross) short ribs for this recipe! Hawaiian cooking is a combination of Asian and South Pacific styles.
Provided by petlover
Categories Meat
Time 3h15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Soak Unglazed Clay Pot ( top and bottom. in water for 20 minutes - use a medium size one.
- Combine 1st 8 ingredients into a paste.
- Rub paste all over and on all sides of short ribs.
- Put into soaked pot and pour broth over.
- Put cover over and place into a cold oven.
- Turn up to 400°F Cook for 3 hours.
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