FLORENCE'S FRIED SPARE RIBS
Steps:
- Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
- Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
- Heat shortening in a skillet over medium-high heat until melted.
- Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
- Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.
SIMPLE SPARE RIBS
This simple recipe will have everyone looking for seconds at the dinner table!! Great way to feed a party too as you can double it as many times as you need to!
Provided by JENN_BEAN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil.
- Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 5 g, Cholesterol 102.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 27.5 g, SaturatedFat 6.3 g, Sodium 404.2 mg, Sugar 2.6 g
SPARE RIBS AND CHICKEN BAKE
A deliciously sweet way to serve up chicken and ribs at your next get together!
Provided by Catherine Cappiello Pappas
Categories Ribs
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Combine all of the above in a large bowl and toss. Cover and place in the refrigerator for at least one to two hours or up to over night. You may also place this in a zip-lock freezer bag. Preheat Oven 400 degrees: Place the entire ingredients in a baking pan. You may need to use two baking pans. Place in oven and bake for approximate 90 minutes. Remove from oven and let sit for a minute. Serve with your favorite sides.
CHICKEN SPARERIBS
This recipe belongs to a cook named Upstatevoyager. He's not sure where the recipe name came from, but when I tried it I cut the chicken to resemble ribs, as you can see in my photo. I tried this recipe and loved it! The brown sauce on this chicken tastes just like the sauce in the chicken w/broccoli dish that you get at Chinese...
Provided by Lillian Russo
Categories Ribs
Time 35m
Number Of Ingredients 12
Steps:
- 1. In large skillet, heat corn oil.
- 2. Brown chicken strips in oil.
- 3. In bowl, whisk together 1/2 cup water, soy sauce, brown sugar, apple juice, ketchup, vinegar, garlic, red pepper flakes and ginger.
- 4. Pour mixture over chicken.
- 5. Bring to a boil. Reduce heat and simmer 20 minutes.
- 6. Combine cornstarch and 1 tablespoon water.
- 7. Add to skillet. Cook until thickened.
CHICKEN-FRIED RIBS
Provided by Maggie Ruggiero
Categories Fry Super Bowl Kid-Friendly Quick & Easy Back to School Dinner Beef Rib Tailgating Poker/Game Night Candy Thermometer Gourmet Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Make ribs:
- Preheat oven to 200°F.
- Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
- Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.
- Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.)
- Make sauce while ribs fry:
- Stir together sauce ingredients. Serve ribs with sauce.
CHICKEN SPARERIBS (ASIAN STYLE?)
I got this recipe out of a TOH issue a couple years back. My two year old always calls it Chinese. This is very quick and very delicious. My kids just eat it up. I make it with rice (with added dried garlic, dried chives and garlic salt) with the extra sauce poured over it. Add any veggie to your liking. ** Sometimes I do need to double the cornstarch and water**
Provided by JenzyGirl
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
- In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
- Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.
Nutrition Facts : Calories 675.2, Fat 35.8, SaturatedFat 8.8, Cholesterol 157.9, Sodium 3010.4, Carbohydrate 50.3, Fiber 0.6, Sugar 43, Protein 37.9
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
CHICKEN THIGH SPARERIBS(WELL, SORT OF, LOL)
We love this chicken recipe. I don't know who it's from, but it's on a worn piece of paper in my recipe box. Very tasty, and so easy. The sauce gets thick and coats the chicken so nicely. You can control the heat by increasing or decreasing the amount of pepper flakes. I also like to add more garlic, about 5 cloves total. Great with rice and a steamed veggie, and the kids like it too.
Provided by ciao4293
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil.
- Add chicken and brown on both sides, for about 6-7 minutes.
- Set aside cornstarch and the 1 tbsp water.
- In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
- Bring to a boil, cover and reduce heat, simmer for 20 minutes.
- In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.
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