MEXICAN-STYLE CHILLI RIBS
Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue
Provided by Jane Hornby
Categories Main course
Time 2h30m
Number Of Ingredients 14
Steps:
- Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
- To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
- For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).
Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
CHILLI PORK SPARE RIBS
Juicy spare ribs braised with a chilli and hoisin sauce that make a succulent side dish to any Chinese feast
Provided by Ken Hom
Categories Side dish, Starter
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
- Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat.
- Heat oven to 180C/160C fan/gas 4. Put the spare ribs on a rack in a roasting tin and bake in the oven for 15-20 mins until they are brown, basting with the braising sauce every 5 mins.
- Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately.
Nutrition Facts : Calories 405 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.7 milligram of sodium
CHILLI SPARE RIBS
I can't eat this one :( Between Hoisin sauce and the sugar... And pork does terrible things to my bloodsugar... BUT here it is for ZRT6! :) From Essential Asian Cookbook (Bay Books).
Provided by Abi Fae
Categories Chinese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the pork in a large pot with water to cover. Bring to a boil and simmer for 5 minutes. Drain well.
- Place all the remaining ingredients and the pork ribs in a wok. Cover and simmer for 45 minutes. Drain, reserving 1 cup liquid.
- Heat a clean wok and sear the pork until browned.
- Add the reserved liquid and cook over medium until it glazes.
- Chop the pork into bite size pieces and serve.
More about "chilli spare ribs recipes"
COPYCAT CHILI'S BABY BACK RIBS RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Total Time 3 hrs
- Preheat oven to 275°F. Stir together brown sugar, salt, paprika, black pepper, onion powder, garlic powder, and cayenne in a small bowl. Rub 3 tablespoons of spice blend all over ribs, reserving remaining spice blend. Place ribs in a piece of heavy-duty aluminum foil; pour cola over ribs. Fold edges of foil together, and seal. Place ribs on rimmed baking sheet; bake in preheated oven 2 hours and 30 minutes.
- Combine ketchup, water, molasses, vinegar, mustard, liquid smoke, and reserved spice blend in a small saucepan over medium-high. Bring to a boil, stirring constantly. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat.
- Remove ribs from oven. Adjust oven to broil. Line a rimmed baking sheet with aluminum foil. Carefully unwrap cooked ribs, and transfer ribs, bone side up, to prepared baking sheet; discard foil package. Brush ribs with sauce, and broil 2 minutes. Flip ribs, and brush with more sauce. Broil until bubbly, about 2 minutes. Serve with remaining sauce.
ULTIMATE SALT AND PEPPER RIBS WITH CHILLI HONEY DRIZZLE
From kitchensanctuary.com
5/5 (5)Total Time 5 hrsCategory DinnerCalories 542 per serving
- Add all the slow cooked rib ingredients the slow-cooker/crockpot and cook for 4-5 hours on medium or 6-7 hours on low (alternatively, place in a large pan, bring to the boil, then place a lid on, and cook on a low heat for 3½ hours. If you do cook on the hob, then check a couple of times during the last hour of cooking, and top up with a little more water if required)
- Turn off the heat and drain the pork. The cooking liquor is no longer needed, and can be discarded (or used as a great stock for soup).
- Leave the ribs to cool for 30 minutes, then carefully chop the pork into individual ribs (the meat will fall off the bone if you're not careful enough).
- Make the rub by mixing the salt, pepper, cornflour and Chinese five spice together in a large bowl. Add in the ribs and dust them in the rub. Then push the ribs to one side of the bowl and add the water to any rub that is left in the bottom of the bowl. Mix together to make a kind of creamy slurry, and mix it with the ribs. There won’t be much liquid (and the liquid doesn’t have to completely cover the ribs), but the dry rub along with a little of the wet slurry ensures you get a thin, light, crispy coating once cooked.
SWEET CHILI STICKY RIBS | LOVEFOODIES
From lovefoodies.com
Cuisine AmericanTotal Time 50 minsCategory Grilling RecipesCalories 1192 per serving
- To do the Fall off the Bone Process, fill a pan with cold water and add all the ingredients listed above for that process. Add the ribs so the water just covers them. If you are not doing fall off the bone process, skip and go to step 4.
- Bring the pan to a gentle boil. As soon as it starts to boil, (about 10 - 15 minutes), switch off the heat, keep the lid on and allow to cool in its own water.
- In a zip lock bag large enough to hold your ribs, add all the ingredients from your marinade list above and mix well.
SWEET CHILI RIBS RECIPE | FRANK'S REDHOT CA
From franksredhot.com
Servings 4Category Entrees
CHILI GARLIC BBQ RIBS RECIPE - LEMONSFORLULU.COM
From lemonsforlulu.com
ULTIMATE TAKE AWAY STYLE SALT AND PEPPER CHILLI SPARE RIBS
TONY’S SALT & CHILLI RIBS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
DARIO CAVALIERE’S RECIPE OF THE WEEK: STICKY SPARE RIBS
From waterford-news.ie
SALT AND PEPPER RIBS - PINCH OF NOM
From pinchofnom.com
THE BEST RIBS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY CHINESE STEAMED PORK SPARE RIBS WITH GARLIC AND CHILLI
From scmp.com
CHILLI-GLAZED STICKY RIBS RECIPE - BBC FOOD
From bbc.co.uk
BEST SHORT RIB CHILI RECIPE - HOW TO MAKE BEEF AND BEAN CHILI
From food52.com
TENDER BABY BACK RIBS WITH SWEET CHILI SAUCE • STEAMY KITCHEN …
From steamykitchen.com
EASY THAI SWEET CHILI RIBS - THE MOUNTAIN KITCHEN
From themountainkitchen.com
KEN HOM'S CHILLI PORK SPARE RIBS RECIPE - LOVEFOOD.COM
From lovefood.com
SWEET ’N’ SOUR CHILI RIBS – THE BEST OF BRIDGE
From bestofbridge.com
STARTER - CHINESE SALT AND CHILLI SPARE RIBS RECIPE
From tfrecipes.net
CHILI'S BABY BACK RIBS - COPYKAT RECIPES
From copykat.com
STICKY CHILLI AND BLACK BEAN SPARE RIBS - RECIPES - DELICIOUS.COM.AU
From delicious.com.au
CHILE-LIME BABY BACK RIBS - PATI JINICH
From patijinich.com
#time-to-make #course #cuisine #preparation #main-dish #asian #chinese #4-hours-or-less
You'll also love