APRICOT-GLAZED PORK RIBS
A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.
Provided by whstlwnd
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 9h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
- Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g
BALSAMIC-GLAZED OVEN-BAKED RIBS
Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant's chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook.
Provided by Steven Raichlen
Categories dinner, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
- Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
- Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
- Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
- Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
- Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.
GLAZED PORK SPARERIBS
These ribs are reminiscent of the teriyaki ribs my husband and I had at a fancy restaurant.Source: Unknown
Provided by Lynnda Cloutier
Categories Ribs
Number Of Ingredients 6
Steps:
- 1. in a small bowl, mix all marinade ingredients. Place ribs on a large sheet of heavy duty foil and cover both sides generously with marinade. Wrap into a double fold the parcel, making sure all joints are well sealed to prevent leakage. Stand for at least half an hour before cooking.
- 2. Prepare the barbecue for direct heat cooking. Place a wire cake rack on the grill bars to stand 1 inch above the bars. Place ribs in the foil parcel, on the rack and cook for 10 minutes each side.
- 3. Remove to a plate, remove ribs and discard foil, then return ribs to rack. Continue cooking for about 10 minutes, brushing with fresh sauce or marinade and turning each minute until ribs are well browned and crisp. Serves four.
CHILI-GLAZED PORK RIBS
Provided by Food Network Kitchen
Time 4h
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
- Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
- Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
- Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.
IGA BABI BALI (BALINESE STICKY GLAZED PORK RIBS)
The smell of Balinese barbecued pork ribs is a harmonious scent typically associated with trips to the picturesque island, but this recipe from the chef Lara Lee's book, "Coconut & Sambal," brings the aroma to your home kitchen. Juicy, tender pork is glazed in sticky kecap manis (a sweet condiment that's typically made with palm sugar and soy sauce, commonly used throughout Indonesia and found at most Asian markets), yielding ribs that are sweet, smoky and viscid. The garlic and chile marinade packs additional heat. (Look for moderately hot red chiles, such as cayenne, that are the length and width of your index or middle finger.) Ms. Lee loves preparing the dish for dinner parties, as they can easily be made in advance and reheated (cover the ribs with foil and place in a 300 degree oven for 10 minutes). You can serve these with potato wedges or morning glory (water spinach).
Provided by Kayla Stewart
Categories dinner, finger foods, meat, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Prepare the marinade: In a food processor, blend all the ingredients except the pork with 1/2 cup water until smooth.
- Line a roasting pan with four long layers of foil in the shape of a cross (two overlapping horizontal strips and two overlapping vertical strips), with enough excess foil spilling over the sides to wrap the ribs. Lay the ribs onto the foil in a single layer and pour over 1/2 the marinade, massaging it into each rack. Wrap the ribs with the foil and roast in the oven on the top or middle shelf for 2 hours.
- While the ribs roast, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer the sauce until it has thickened to the consistency of gravy and is deeply flavorful, 5 to 10 minutes. Remove from the heat and set aside.
- To check if the ribs are done, test an end rib: When you tug the end bone, the meat should start slipping off the bone. If they are not yet tender, return them to the oven and continue cooking until tender, testing every 10 minutes.
- Once the ribs have finished roasting, remove the roasting pan from the oven and turn on the broiler. Open the foil and brush some of the reduced marinade onto the ribs, reserving the rest as a dipping sauce. Broil the ribs for 5 to 7 minutes, uncovered, until they darken and the marinade caramelizes. Serve immediately, with the remaining marinade in a dipping bowl.
GLAZED BBQ RIBS
Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.
Nutrition Facts :
ROASTED HONEY-GLAZED SPARERIBS
Mmmm! From Gourmet magazine. Be sure to line your roasting pan with foil to help in the clean up. These need to marinate for 24 hours, so plan ahead.
Provided by lazyme
Categories < 4 Hours
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make marinade:.
- With flat side of a large knife smash garlic.
- In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
- Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
- Cool marinade to room temperature.
- Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
- Divide marinade between bags and seal bags, pressing out excess air.
- Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
- Preheat oven to 350°F.
- Open bags and, holding ribs in bags, pour marinade into a saucepan.
- Discard garlic.
- Simmer marinade until reduced to about 1 cup.
- Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
- Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
- With tongs turn ribs over so they will brown evenly.
- Roast ribs 30 minutes more and with tongs turn them over.
- Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
- Roast ribs 30 minutes and with tongs turn them over.
- Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
- Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
- Transfer ribs to a cutting board and cut apart between bones.
- Serve ribs with reserved sauce.
Nutrition Facts : Calories 286.7, Sodium 1413.5, Carbohydrate 75.9, Fiber 0.2, Sugar 73.8, Protein 0.3
HONEY GLAZED PORK SPARERIBS
These pork ribs are sweet and crispy and a little spicy - so made in a pressure cooker or slow crock pot will work. These ribs require slow cooking- to tenderize them, before grilling.Then cook under the broiler to get that crispy- sticky glaze. My Uncle Snooks always liked them like this..his brother, Uncle John always made a...
Provided by Pat Duran
Categories Ribs
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth. Add the Chinese chile-garlic sauce and pulse to combine. Sometimes I like to add 2 Tablespoons of sesame seed oil too.
- 2. Cut the ribs into 3 rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes.
- 3. Add 1/4 cup of water to the cooker. Cover and cook at high pressure for 20 minutes. Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure. Transfer the ribs to the prepared baking pan, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes. Transfer the hoisin pan sauce to a bowl.
- 4. Preheat the broiler and position a rack 8-inches from the heat. Brush the ribs all over with the remaining 1/4 cup of honey and broil, turning once, until the ribs are glazed and browned, about 5 minutes. Transfer the rib sections to a cutting board and slice then into individual ribs. Serve them with the hoisin pan sauce. Enjoy!
More about "glazed pork spareribs recipes"
SPICY GLAZED PORK RIBS RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (164)Author Bon AppétitServings 8Estimated Reading Time 1 min
- Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
- Toss ribs and half of marinade in a 13x9” baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
- Preheat oven to 350°. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.
BAKED HONEY GLAZED PORK RIBS - JO COOKS
From jocooks.com
4.4/5 (53)Calories 629 per servingCategory Dinner
- Prep the ribs: Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Set aside.
- Glaze: Preheat oven to 375 F degrees. Mix all of the glaze ingredients together in a large bowl. Place the ribs on a large roaster fitted with a rack and then brush the glaze all over the pork ribs thoroughly on both sides. If there's any of the glaze left over, just pour it over the ribs.
- Cook: Add 1/2 inch of water to the bottom of the roasting pan and transfer the roasting pan to the oven. Bake in the oven for about 1 hour and a half. Every 20 minutes or so, baste the ribs with the drippings from the pan. If the ribs start to brown too much, cover them with foil and finish cooking them.
HONEY-GLAZED SPARERIBS RECIPE - GRACE PARISI - FOOD
From foodandwine.com
4/5 Total Time 1 hr 30 minsAuthor Grace Parisi
- In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth. Add the sambal oelek and pulse to combine.
- Cut the spareribs into 3-rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes.
- Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure. Transfer the ribs to the prepared baking sheet, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes. Transfer the hoisin pan sauce to a bowl.
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