MOM'S STOVETOP PORK RIBS
This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.
Provided by THELMALU99
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
- When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 10.7 g, Cholesterol 125.2 mg, Fat 32 g, Fiber 3.4 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1326.9 mg, Sugar 1.4 g
MOM'S 'SWEET 'N' SOURS' PORK RIBS
My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
Provided by HOWITZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
- Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
- Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g
MY MOTHER'S BBQ SPARE RIBS
These barbecue spare ribs are truly an Asian-American dish with a quick, finger-licking sauce. It's the perfect dish if you need a fast, savory meal.
Provided by Anita Lo
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat an oven to 400 degrees F. Stir the hoisin and ketchup together in a large bowl. Season the spare ribs on both sides with salt and pepper.
- Cut the rack into individual ribs. Add to the hoisin mixture and toss to coat evenly. Transfer the ribs to a large baking dish, clean the sides of the dish, and cover with aluminum foil. Place the ribs in the oven.
- Cook the ribs in the oven for 25 minutes, then remove the foil and continue to cook until the sauce becomes syrupy and the meat is tender, about another 25 minutes. Remove from the oven, pile the ribs on a platter, and serve immediately.
SPICY BABY BACK RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 12h15m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- To prepare the marinade, add the pop, barbecue sauce, brown sugar, chipotles, mustard, vinegar and garlic to a medium saucepan. Bring to a gentle boil and cook until reduced and thick, about 20 minutes. Allow to cool completely. Divide into 2 containers and refrigerate one container for later.
- Brush the remaining container of the marinade all over the ribs on both sides. Wrap each strip of ribs individually in foil and refrigerate for 8 hours to marinate.
- When you're ready to cook the ribs, preheat the oven to 275 degrees F.
- Place the ribs, still covered in foil, onto baking sheets and cook for 2 hours. Increase the temperature to 300 degrees F. Open the foil packages and use the other container of marinade to brush another generous layer all over the ribs. Return the ribs to the oven with their foil packages still open and continue cooking for another 30 to 40 minutes, brushing on another layer of marinade as they cook.
- Remove the ribs when they're fork-tender (keep cooking until they are). Slice and serve!
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
PLAIN BABY BACK RIBS FROM THE OVEN
I tried to find a recipe that was not too complicated, This was the result. I started with a very basic recipe from "Cooking with Chef Doug", and added some extra spices to it. It was delicious. Since neither of us likes BBQ sauce, this recipe is ideal for us.
Provided by Kayne
Categories Pork
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees.
- Spray a baking dish with a non-stick spray.
- Remove the thin membrane from the bone side of the ribs. Using a paper towel to hold the membrane will make this easier.
- Mix dry ingredients together in a small bowl or dish.
- Rub the dry ingredients into each side of the slab(s) of ribs.
- Place ribs, bone side down, into baking dish. Cover with aluminum foil, cut two or three slits into the foil.
- Bake for one hour to one hour fifteen minutes, remove the foil. Cook for an additional hour, or until the meat is tender enough to pull apart easily.
- If desired, cover with favorite BBQ sauce.
Nutrition Facts : Calories 839.4, Fat 67, SaturatedFat 24.9, Cholesterol 267.5, Sodium 229, Carbohydrate 0.2, Sugar 0.1, Protein 55
MOM'S (NANNIE'S) SPARE RIBS
Categories Pork
Number Of Ingredients 8
Steps:
- Layer ribs, onion and lemons. Bake for 30 minutes at 450 F. Combine remaining ingredients and bring to boil. Pour over ribs and bake 2 hours, basting frequently.
More about "moms nannies spare ribs recipes"
MOM'S BEST BRAISED PORK RIBS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (17)Total Time 1 hr 40 minsCategory MainCalories 531 per serving
- Add pork ribs to a large pot and add cold water to cover. Bring to a boil over medium high heat, then turn to medium heat. Boil for 5 minutes while skimming the foam off the top with a spoon.
- Add the ginger, green onion, nutmeg, star anise, cloves, and cooking wine. Turn to low heat. Cover and simmer for 40 minutes. Stir occasionally.
- Add light soy sauce, dark soy sauce, sugar, and salt. Add the red fermented bean curd into a small bowl and add a few spoonfuls of hot broth from the pot. Smash with the back of a spoon until the bean curd dissolves. Pour back into the pot. Simmer uncovered for another 40 to 50 minutes, until pork turns tender but is not quite falling of the bone.
- (Optional) Add the vegetables. Continue simmering for 15 minutes, until the vegetables turn tender.
BBQ SPARE RIBS RECIPE WITH PINAPPLE BBQ SAUCE
From momfoodie.com
EASY BARBEQUED SPARE RIBS (CROCKPOT RECIPE) – THIS …
From thismomcooks.com
EASY FALL OFF THE BONE OVEN-BAKED RIBS - INSPIRED TASTE
From inspiredtaste.net
PORK SPARE RIBS IN OVEN (NO FAIL RECIPE + SHORT VIDEO) …
From craftbeering.com
MOM'S OVEN BAKED PORK RIBS - THESE OLD COOKBOOKS
From theseoldcookbooks.com
Reviews 1Category Entree, Main CourseServings 4Total Time 1 hr
BBQ OVEN-BAKED RIBS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
16 BEST RIBS RECIPES - HOW TO COOK RIBS - THE PIONEER WOMAN
From thepioneerwoman.com
MOM’S COUNTRY SPARE RIBS | EDIBLE FINGER LAKES
From ediblefingerlakes.com
OVEN BBQ RIBS RECIPE - NYT COOKING
From cooking.nytimes.com
MOM'S CHINESE SPARE RIBS | ALLRECIPES
PORK SPARE RIB RECIPES - BBC FOOD
From bbc.co.uk
ALLRECIPES
RIBS IN THE OVEN: HOW TO MAKE JUICY, TENDER BAKED RIBS - TASTE OF …
From tasteofhome.com
BEST OVEN-ROASTED SPARE RIBS RECIPE - DELISH
From delish.com
MY MOM'S STEAMED SPARE RIBS WITH BLACK BEAN SAUCE (豉汁蒸排骨)
From youtube.com
MOM'S SPARE RIBS TO GO | RECIPELION.COM
From recipelion.com
You'll also love