BRAISED BBQ SPARERIBS
Provided by Food Network
Yield 8 to 16 servings
Number Of Ingredients 13
Steps:
- In a large roasting or sheet pan, scatter half the onions. Rub the ribs with Cajun spices and overlap ribs onto the onions. Scatter remaining onions over the ribs. Pour a little water or stock into the pan. Cover tightly with foil and put into a preheated 350 degree oven, for 1 to 2 hours or until ribs are tender. When cooked, brush with barbecue sauce and grill or broil to glaze.
- Mix all ingredients and store in a jar.
BRAISED RIBS
These delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years. -Mary Gill Florence, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan., Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Nutrition Facts :
BARBEQUE STYLE BRAISED SHORT RIBS
Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.
Provided by Valerie Brunmeier
Categories Main Dish Recipes Rib Recipes
Time 3h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
- Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
- Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 28 g, Cholesterol 153.8 mg, Fat 35 g, Fiber 3.5 g, Protein 53.3 g, SaturatedFat 13.6 g, Sodium 1520.5 mg, Sugar 17.8 g
JAPANESE-STYLE BRAISED PORK RIBS
A simple, Japanese-style, braised baby back ribs recipe that's simply delicious.
Provided by YepRecipes
Categories World Cuisine Recipes Asian
Time 3h5m
Yield 6
Number Of Ingredients 8
Steps:
- Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
- Mix soy sauce, sake, and honey together in a small bowl and set aside.
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
- Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
- Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Serve ribs and sauce with white rice and sprinkle with green onions.
Nutrition Facts : Calories 698.9 calories, Carbohydrate 61.3 g, Cholesterol 117 mg, Fat 34.3 g, Fiber 1.2 g, Protein 30.5 g, SaturatedFat 11.6 g, Sodium 1713.1 mg, Sugar 10 g
BRAISED PORK RIBS
Seasoned and braised pork ribs in red wine. Serve with cooked rice or mashed potatoes.
Provided by tom
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h50m
Yield 2
Number Of Ingredients 8
Steps:
- Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
- Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.
Nutrition Facts : Calories 883.7 calories, Carbohydrate 16.6 g, Cholesterol 175.2 mg, Fat 58.1 g, Fiber 2.8 g, Protein 37.6 g, SaturatedFat 17.4 g, Sodium 288.6 mg, Sugar 6.7 g
BRAISED SPARE RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
- Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.
BRAISED SPARERIBS WITH FENNEL
Steps:
- Preheat the oven to 400 degrees F.
- Coat a Dutch oven with olive oil and bring to a high heat. Season the ribs with salt and brown in the hot oil. Remove from the pan and discard the excess oil.
- While the ribs are browning, puree the onion, fennel and garlic in the food processor to a coarse paste. After the ribs are browned and pan has been purged of excess oil, add the pureed vegetables and brown.
- Return the ribs to the pan and add the white wine, bay leaves, fennel seed, thyme and crushed red pepper flakes. Reduce the wine by half. Add the chicken stock, cover and place in the preheated oven. Cook the ribs for 2 hours or until they are very soft and almost falling off the bone. Check the ribs periodically to make sure everything is moving along nicely and to make sure the liquid hasn't reduced too much.
- Serve the spareribs over the Herb Spaetzle.
- What a rib!
- Bring a large pot of well salted water to a boil over medium heat.
- In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
- In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
- Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
- What cuties!
OVEN BRAISED BARBECUE PORK RIBS
This is a method I got from FoodNetwork's Alton Brown, and it's foolproof. I've tweaked the ingredients many times, in many ways, but it's always turned out great. This is my favorite variation, and the only way I make barbecued country ribs.
Provided by Vina7737
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Fold each sheet of foil in half lengthwise.
- You now have two double thick sheets measuring 18x18 inches.
- Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open.
- You now have a double thickness foil bag.
- Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are 'bone-in'.
- Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce.
- Pour into the bag with the ribs.
- Triple fold and firmly crimp the top folded edges of the foil.
- Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours.
- Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan.
- Crimp the cut edge and set the ribs aside, still sealed in the foil.
- Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce).
- While the sauce is reducing, preheat your oven broiler.
- Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender.
- Taste the sauce and add more hot sauce if you want more spiciness.
- Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.).
- Turn the ribs, and repeat.
- If you want a thicker coating, do this brush-and-broil process one more time per side.
- (I usually do.) Serve with any extra sauce to pour over.
- NOTE: If you don't have or can't find the dark maple syrup, dark corn syrup is a good substitute.
Nutrition Facts : Calories 2057.3, Fat 121.2, SaturatedFat 24.3, Cholesterol 757.8, Sodium 1033.1, Carbohydrate 29, Fiber 0.4, Sugar 23.8, Protein 199
BRAISED BARBECUE BEEF BACK RIBS
Steps:
- Remove the membrane from the back of the ribs. In a small bowl, add the dry rub ingredients, mix well, and set aside. Put the soy marinade in a resealable plastic bag or a shallow dish. Marinate the beef back ribs for 45 minutes in the soy marinade.
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Remove the ribs from the marinade, pat dry, and apply an even coat of the dry rub to all sides. Place the beef ribs on the cooker (bone side down) away from the coals, close the lid, and cook with indirect heat (approximately 250°F) for 2 hours.
- Remove the ribs from the grill and place them in the center of a doubled sheet of aluminum foil, meat side facing down. In a small bowl, combine the beef broth and Worcestershire to make the braising liquid. Pour the braising liquid over the ribs and wrap tightly in the foil to trap the juices inside. Return the foil pack to the grill, close the lid, and cook for 2 hours and 15 minutes, or until tender.
- Let the beef rest in the foil for 15 minutes before serving.
- Cooking Method
- Indirect heat
- Suggested Wood
- Hickory, Oak, Mesquite
BRAISED BARBECUE PORK SPARERIBS
I had these as a sample at Wegmans. When these were served they were served shredded off the bone. I thought they were so yummy.
Provided by internetnut
Categories Lunch/Snacks
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill on high 10 minutes.
- Preheat oven to 350.
- Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
- Season both sides of ribs with barbecue seasoning. Sear on grill 3-4 minutes per side; do not cook through. Transfer ribs to braising pan.
- Whisk bbq sauce and beer together in bowl until well-blended; pour over ribs in pan. Cover pan tightly with foil; place in oven.
- Bake 2 1/2-3 hours. Carefully remove foil; bake 10 additional minutes.
- Note: You'll need a braising pan.
Nutrition Facts : Calories 147.9, Fat 2.7, SaturatedFat 0.4, Sodium 1213.2, Carbohydrate 22, Fiber 1.8, Sugar 5.8, Protein 3.1
GEWüRZTE SCHWEINSRIPPCHEN (BRAISED SPICY SPARERIBS)
Traditional recipe from Bavaria, Germany and Salzburg, Austria region. From an old newspaper clipping in my grandmother's recipe box.
Provided by Member 610488
Categories Onions
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cut ribs into serving sized pieces. Coat meat evenly with mixture of flour, salt and pepper using paper bag method.
- Melt in heavy skillet the shortening and add ribs. Brown slowly on both sides. Preheat oven to 350°F.
- While meat is browning, Mix into stock ketchup, Worcestershire sauce, vinegar, celery salt, cayenne pepper, cloves, allspice, bay leaf and garlic. If using vegetable stock, add 6 tbsp Worcestershire sauce instead of 3 tablespoons.
- Put meat into roasting pan and pour stock mixture over browned ribs. Add onion to pan.
- Cover and bake at 350°F for about 1 1/2 hours or until ribs are tender.
- With a slotted spoon, remove ribs and onion from pan onto a warm serving platter. Set platter back into cooling oven.
- Skim excess fat from cooking liquid and strain cooking liquid into small saucepan.
- Put into a 1 pint screw-top jar 1/4 cup cold water and the 2 tbsp flour. Cover jar tightly and shake until mixture is well blended.
- Bring liquid in saucepan to boiling, stirring constantly. Slowly pour one half flour liquid into saucepan stirring constantly. Bring back to boiling. Add remaining flour liquid as needed to make desired consistency. Bring to boil after each addition. Cook 3 to 5 min additional.
- Taking the platter from oven, spoon or pour half of sauce over ribs and onions and serve remaining sauce as gravy.
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