Apricot Habanero Short Ribs Recipes

Steps:

• For the pork chops: Season the pork chops with salt and pepper; set aside while making the glaze.
• Add the apricot preserves, soy sauce, ginger, garlic, orange zest and juice and habanero to a small pot and bring to a simmer. Simmer until the sauce is reduced and thickened, 10 to 15 minutes; let cool. Divide the glaze between 2 bowls, reserving 1 bowl for basting and one for serving with the cooked chops.
• Preheat a grill to medium-high heat. Coat the grates with plenty of vegetable oil to help create a nonstick surface.
• Using a brush, coat the chops with the first round of glaze. Place them on the grill glazed-side down and grill without moving until the glaze begins to caramelize, about 5 minutes. Brush the tops with glaze, flip the chops, brush the other side with more glaze and continue cooking until the chops are caramelized, charred and sticky and the internal temperature registers 135 degrees F, another 7 to 10 minutes. Discard the basting glaze. Let the chops rest for 5 to 10 minutes, coating them once with the reserved serving glaze while resting.
• For the relish: Combine the mint, apple, bell pepper, scallion and lime zest and juice in a bowl and toss to coat.
• Top the pork chops with some green apple relish and serve with the remaining serving glaze and relish.

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).

Steps:

• Trim fat from ribs.
• Place ribs in a 4 to 6 quart pot with enough water to cover the ribs.
• Bring to boiling, reduce heat, simmer covered for 1 1/2 hours or until tender, drain.
• Sauce: In a small saucepan cook the onion and garlic in hot oil until tender.
• Stir in catsup, apricot preserves, vinegar, pepper,steak sauce and chili powder.
• Bring just to boiling, reduce heat, simmer,uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionaly,set aside.
• Stir together the cumin and salt in a small mixing bowl.
• Sprinkle mixture evenly over both sides of ribs, rub into surface.
• Prepare grill for grilling or broiler.
• If grilling prepare for indirect grilling.
• Test for medium heat above the drip pan.
• Place ribs meaty side up, on lightly oiled grill rack over the drip pan.
• Cover and grill for 15 minutes or until the ribs are tender, brushing occasionally with the sauce.
• If using broiler, set broiler pan on rack about 6 inches from heat, place ribs meady side up, broil for about 15/20 minutes, brush with some of the sauce.
• Heat the remaining sauce until bubbly; pass with the ribs.

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.

Steps:

• Heat olive oil in a pot over medium-high heat. Add onion and cook until translucent, 3 to 5 minutes. Add habanero peppers. Pour bourbon into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in apricots, followed by tomato sauce. Stir in brown sugar, vinegar, oregano, paprika, chili powder, salt, and black pepper. Simmer for 20 to 30 minutes.
• Remove from heat and let cool, 20 to 30 minutes.
• Blend using an immersion blender or transfer carefully into the bowl of a food processor or blender and blend until smooth.

Steps:

• Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.

Steps:

• 1. Trim fat from ribs. Place ribs in a 4- to 6-quart pot with enough water to cover ribs. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours or until tender. Drain.
• 2. For sauce, in a small saucepan cook the onion and garlic, in hot oil until tender. Stir in the catsup, apricot preserves, vinegar, pepper, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.
• 3. Stir together the cumin and salt in a small mixing bowl. Sprinkle mixture evenly over both sides or fibs; rub into surface.
• 4. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, meaty side up, on the lightly oiled grill rack over the drip pan. Cover and grill for 15 minutes or until the ribs are tender, brushing occasionally with the sauce. Heat the remaining sauce until bubbly; pass with the ribs.

Steps:

• Preheat oven at 400 degrees.
• Let ribs rest aside rub donw with the salt and pepper.
• In a pot, mix all remaining ingredients, bring to a boil, simmer for 8-10 minutes stirring constantly.
• Mix sauce in blender.
• In a shallow dish place the spareribs, add sauce and set aside for 30 minutes.
• Add cooking spray to a baking pan, place ribs, cover with aluminumn foil, bake 1 hour until done and a little bit crunchy.