Chilean Country Ribs Recipes

Steps:

• Preheat oven to 325°. Place ribs on a greased rack in a shallow roasting pan. Cover and bake 1-1/4 hours. Meanwhile, in a large skillet, saute onion in oil until tender. Add the chili sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt and pepper. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. , Drain ribs; brush with half of sauce. Cover and bake 30 minutes. Uncover; baste with remaining sauce. Bake 15-20 minutes or until meat is tender. Serve with rice.

Steps:

• Cut ribs into serving-size pieces; rub with 1 tablespoon cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches. Place ribs in a 6-qt. slow cooker., Add onion to same pan; cook and stir 2-3 minutes or until onion is tender. Add salsa verde, green chiles, broth, 1/4 cup cilantro, flour, garlic, cayenne and remaining cumin to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. Sprinkle with additional cilantro.

Steps:

• Cut ribs into serving-size pieces; place in a 3-qt. microwave-safe dish with water, liquid smoke if desired and onion powder. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally. , Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill ribs, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce. Freeze option: Place cooled ribs in a resealable freezer bag and freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a baking pan; cover and bake at 325° for 35-40 minutes or until heated through.

Steps:

• Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes.
• Preheat grill for high heat.
• Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.

Steps:

• 1. Heat oven to 350°.
• 2. Place ribs in rectangular pan, 13x9x2 inches. Sprinkle both sides with salt, marjoram and pepper. Cover tightly with aluminum foil.
• 3. Bake 1 hour 30 minutes to 1 hour 45 minutes or until tender; drain.
• 4. While ribs are baking, mix chili sauce, marmalade, Worcestershire sauce and mustard in 1-quart saucepan. Cook over medium-low heat 5 minutes, stirring occasionally, or until flavors are blended. Stir in chives. Brush sauce over ribs.
• 5. Bake uncovered 15 minutes. Brush again with sauce. Bake 10 to 15 minutes longer or until ribs are glazed. Serve with remaining sauce.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.