MOM'S STOVETOP PORK RIBS
This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.
Provided by THELMALU99
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
- When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 10.7 g, Cholesterol 125.2 mg, Fat 32 g, Fiber 3.4 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1326.9 mg, Sugar 1.4 g
TENDER SPARERIBS
Even my three little ones love this easy-to-make and delicious-to-eat meal. The succulent meat falls right off the bone! -Julie Czmer, West Bloomfield, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.
Nutrition Facts :
BRAZILIAN SPARERIBS
These ribs recipe comes from my daughters husband. He is from Brazil and eats steak and beans for every meal except breakfast.He gave my this recipe
Provided by Eddie Jordan
Categories Ribs
Time 2h10m
Number Of Ingredients 9
Steps:
- 1. Put the ribs in a deep pot that snugly fits the ribs in single layer.
- 2. Add the soy sauce and water until the ribs are just covered.
- 3. Add the garlic, rosemary, oregano, bay leaf, lime juice and parsley.
- 4. Bring to a boil, reduce heat and simmer over medium heat until water evaporates. The ribs should cook for at least an hour, reduce heat or add more water if the water has disappears too quickly.
- 5. When the water is gone, stir and evenly brown the meat.
- 6. Scrape up the yummy garlic, oil and browned bits and use them to flavor the rice or beans.
- 7. Serve with rice and Garlic Green Beans.
TERIYAKI-GLAZED PORK SPARE RIBS
Provided by Tyler Florence
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
- To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
- In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.
MOM'S STOVE-TOP PORK RIBS
Posted by ThelmaLu99 on allrecipes: "This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad."
Provided by Pinay0618
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
- When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
Nutrition Facts : Calories 35.9, Fat 0.3, SaturatedFat 0.1, Sodium 1343.5, Carbohydrate 7.3, Fiber 1.7, Sugar 1.1, Protein 3.2
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ROTISSERIE SPARERIBS WITH GARLIC, OREGANO, AND PAPRIKA RUB
From dadcooksdinner.com
5/5 (1)Category RotisserieCuisine AmericanTotal Time 3 hrs 30 mins
- Mix the salt, pepper, oregano, and paprika, and sprinkle evenly over the ribs. Sprinkle the minced garlic over the ribs, and pat onto the ribs to get it to stick. Let the ribs rest at room temperature for one hour. (If you have the time, season the ribs as far ahead as the night before, and let them rest in the refrigerator. Take them out of the refrigerator one hour before cooking.)
- Set the grill up for indirect medium-low heat (300°F) with grates removed and the drip pan in the middle of the grill. On my Weber Summit, I remove the grates, then preheat with all the burners set to high for 15 minutes. Then turn burners 1 and 6 down to medium, and turn off all the other burners, and put the drip pan in the middle of the grill. I leave the infrared rotisserie burner off for this recipe – it will burn the ribs during the long cooking time.
- While the grill is preheating, skewer the ribs. Run the spit between the first and second bone. Bend the slab of ribs and run the skewer between the fifth or sixth bone. Bend the slab in the other direction, into an “S” shape, and run the skewer through after another five bones. Bend the slab the other way again, and run the skewer between the last two bones on the slab, then secure it with the spit forks.
- Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the ribs. Cook with the lid closed until the bones pull back from the ends of the ribs by 1/4 inch and the ribs are nicely browned, about 2 1/2 hours. With spareribs, a little extra time never hurts, so err on the side of more cooking. (If you have an infrared rotisserie burner, and the ribs need it, turn it on for the last 10 minutes of cooking to crisp up the ribs.)
BRAZILIAN-STYLE PORK RIBS (COSTELA DE PORCO ASSADA)
From easyanddelish.com
4.8/5 (5)Total Time 2 hrs 15 minsServings 6
- Process or blend the first 10 ingredients in a food processor or blender until obtaining a homogeneous mixture. Put the ribs in a large, deep rectangular baking pan, spread the mixture over the ribs and marinate for 1 hour at room temperature.
- Cover pan with aluminum foil, tightly sealing its edges so that steam will not escape (the ribs will braise in their own liquids and the marinade). Then, let ribs cook in the oven for approximately 1 hour and 50 minutes (25-30 minutes per pound or 1/2 kg). Reserve the drippings/remaining marinade from the bottom of the pan and then transfer ribs to another large baking pan . Brush top of ribs with the oil (and then, honey if desired) and increase oven temperature to 425º F (220º C). Leave the pan uncovered this time and roast ribs for 10-25 minutes or until golden brown. Brush/baste the ribs with the reserved drippings/marinade from the first pan and let sit for 10 minutes before serving. Serve pork ribs accompanied by polenta and couve à mineira.
- NOTE: If you are not overly concerned about the visual appearance, you can leave the pork ribs braising in the liquids/drippings for an additional 10 or 15 minutes before caramelizing which will result in an even more tender cut of meat. Although in Brazil we don't use honey with meats, I love to brush my pork ribs with it because it gives a great balance of flavor to the pork ribs.
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