Braised Spare Ribs Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

Steps:

• Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
• Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

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.

Steps:

• Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Steps:

• Preheat oven to 180C (350F).Season ribs to taste with salt and pepper.Heat oil in a large heavy bottomed ovenproof pan over high heat.Add the ribs and brown on all sides.Work in batches if you need to so that the ribs don't get crowded.
• Transfer the ribs to a plate.Add the onions,carrots and celery to the pan and saute,stirring often until lightly browned,about 5 min.Pour off excess fat,then add the wine,deglazing the pan,scraping all those yummy bits at the bottom of the pan.Reduce the wine by 3/4 until thick and slightly syrupy, about 15min.
• Return the ribs to the pan,add the stock and enough water to cover the ribs.Bring to a boil,cover with foil,and place in the oven.Braise,cooking in the oven until the meat is fork tender.2 - 2 1/2 hours.Allow the ribs to cool in the liquid,then cover and refrigerate overnight.
• The next day,remove the excess fat that has solidified at the top of the pan.Place the pan with the ribs and cooking liquid over a medium heat,uncovered. Cook until liquid has reduced by 3/4, about 1 hour.Continue to cook,spooning the sauce over the ribs,until the sauce is thick and the ribs are glazed.Take care not to burn the glaze, move the ribs around in the pan to avoid burning -- Enjoy!
• Serve with mashed potato, rice or noodles.

Steps:

• Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
• Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
• Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
• Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
• Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

Steps:

• Heat the oven to 350 degrees. In a small bowl, combine soy sauce, scallions, garlic, ginger, oil, sugar, 2 teaspoons salt and 2 teaspoons pepper and mix well.
• Divide ribs and onions between 2 large rimmed baking sheets and season with salt and pepper. Divide the sauce between the 2 baking sheets and toss to coat the onions and ribs, rubbing the sauce into the ribs. Spread onions in an even layer on the bottom and top with ribs, meat side-up. Add 1/2 cup water to each baking sheet and cover tightly with aluminum foil.
• Roast for 1 hour, then transfer ribs to a cutting board or platter.
• Season potatoes and carrots with salt and pepper and divide between the 2 baking sheets. Toss with onions and pan juices until coated. Place the ribs back on top of vegetables, meat-side up, and baste with the pan juices. Cover tightly and roast until vegetables and ribs are tender, about 1 hour.
• Transfer ribs to a cutting board or platter. Transfer vegetables to a serving platter. Pour pan sauce into a bowl for serving, skimming off any excess oil. Return all of the ribs to one baking sheet.
• Heat broiler and set an oven rack 5 to 6 inches from the heat. Baste ribs with some of the reserved pan sauce and broil, meat side-up, until golden and caramelized, 3 to 5 minutes.
• Divide ribs among plates. Drizzle with some of the sauce and garnish with more scallions. Serve with the roasted vegetables, and any combination of kimchi, pickles or rice.

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.

Steps:

• In a Dutch oven or high-sided frying pan, heat 1 tablespoon of the olive oil and season with sea salt and freshly ground black pepper. Brown the ribs on all sides, then remove, and discard the fat.
• Put 1 tablespoon of olive oil in the pan and brown 1 onion and 2 garlic cloves. Deglaze the pan with the water, add back the ribs, cover, and put into a 400 degree oven for 1 hour. Remove the pan, turn over the ribs, and put back in the oven for another hour.
• Check the ribs. The meat should be tender and almost falling off the bone. If you're using short ribs, you may need to increase the cooking time another hour and you may have to add another cup of liquid.
• Put the ribs into one container. Strain out the onions and garlic and discard. Put the braising liquid into a second container and refrigerate.
• The next day, peel the thick layer of fat off the braising liquid and discard. In the same pan you used the day before, heat the olive oil and butter. Brown the potatoes, mushrooms, and the rest of the onions, add the ribs and the braising liquid. Cover and simmer for 15 minutes. Add the carrots, celery, broccoli, parsley, the rest of the garlic, and Brussels sprouts. Cover and simmer another 15 minutes.
• Serve the ribs in bowls with plenty of vegetables, the braising liquid, and a fresh baguette.

Steps:

• Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
• Add allspice, cinnamon, ginger, chiles and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
• Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.