ITALIAN SAUSAGE BABY BACK RIBS
These Italian sausage-spiced baby back ribs have a wonderful flavor, which is further highlighted by the spicy, sweet, and tangy orange glaze. Serve them up at your next game day party or potluck.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 4h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
- Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
- Place rib racks on the prepared baking sheet; cut several shallow slits in the membrane along the backs of the ribs with a sharp paring knife. Rub fennel seed mixture on both sides of ribs.
- Bake in the preheated oven for 1 1/2 hours. Flip ribs and bake until a fork inserts easily between the bones, 1 to 1 1/2 hours. Set aside to cool completely, about 1 hour.
- Combine brown sugar, orange juice, vinegar, orange zest, and hot chile paste in a saucepan over medium heat. Bring to a boil, reduce heat and simmer until reduced by half, about 5 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C) and line a baking sheet with aluminum foil.
- Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.
- Bake glazed ribs for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 13.7 g, Cholesterol 127.6 mg, Fat 28.1 g, Fiber 0.6 g, Protein 32.8 g, SaturatedFat 10.3 g, Sodium 1562.1 mg, Sugar 11.6 g
INSTANT POT SUNDAY SAUCE
Your Sundays just got more relaxing! No more standing over the stove babysitting Sunday's classic meaty tomato ''gravy'' to serve over pasta or polenta. This sauce is fully loaded with pork, beef, sausage and meatballs, and might become a family tradition that'll still leave you time to enjoy Sunday Funday.
Provided by Food Network Kitchen
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the sauce: Add the oil to a 6-quart Instant Pot® and set to saute (see Cook's Note). Add the short ribs and brown well. Transfer to a plate, then add the pork ribs and brown well. Transfer to a plate. Add the onions and garlic and cook, stirring often, until the onions are golden and the garlic is soft, about 5 minutes. Add the tomato paste and stir well to coat all the onions. Pour in the wine and scrape up any browned bits on the bottom of the pot. Bring to a boil and let cook until reduced by half, about 2 minutes.
- Stir in the tomatoes, then add the beef, pork, sausages, 1 tablespoon salt, several grinds of black pepper and a pinch of red pepper flakes if using.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high setting for 50 minutes.
- For the meatballs: Meanwhile, combine the sirloin, Parmesan, breadcrumbs, milk, parsley, garlic, egg, some salt and a few grinds of pepper in a medium bowl and mix well with a wooden spoon. Form into 1- to 2-inch balls.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Carefully remove the beef, pork and sausage. Skim any excess fat from the sauce and discard. When cool enough to handle, remove and discard any bones and excess fat from the meat. Chop the meat and sausage into bite-size pieces. Return the meat to the sauce and add the meatballs to the pot. Seal the pot and cook at manual high pressure for 5 minutes.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Season with salt and pepper. Serve over pasta or polenta.
BRAISED PORK RIBS AND ITALIAN SAUSAGE
Steps:
- Preheat oven to 350 degrees F.
- In a large heavy braising pot, over medium heat cook pancetta until crispy and golden. Remove to a paper-towel lined plate to drain. Add the spareribs to the pancetta fat and brown well on both sides.
- Remove ribs to a baking sheet and bake until tender, about 1 1/2 hours. Add the sausage to the pot and brown both sides. Add the peppers, onion and garlic. Cook until translucent, then deglaze with wine. Simmer for a couple of minutes, then add tomatoes. Bring back to a simmer, and add the cooked pork ribs, parsley, basil, chili flakes and salt and pepper, to taste.
- Simmer on low to medium heat, covered, for another 1 1/2 hours.
- Serve over pasta, and garnish with pancetta, green onions and Parmesan.
BABY BACK RIBS WITH CAROLINA BASTE
This American pork rib recipe is sure to satisfy at a barbecue - roast until tender, then finish with a sticky glaze for melt-in-the-mouth meat
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 3h20m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don't have racks, that's fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
- Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
- Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.
Nutrition Facts : Calories 477 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium
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