Pork Spareribs With Preserved Vegetables Recipes

Steps:

• Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
• Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
• Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
• Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

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.

Steps:

• Sprinkle ribs with 1 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown ribs in 3 tablespoons oil in batches. Place ribs on a rack in shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Turn ribs; bake 20 minutes longer. Pat dry., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large saucepan, saute onion and garlic in remaining oil until tender. Stir in the flour, parsley, and remaining salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes; place in a greased 13-in. x 9-in. baking dish. Top with sauce and ribs. , Cover and bake at 350° for 15 minutes. Uncover; sprinkle with paprika. Bake 5-10 minutes longer or until ribs are tender and potatoes are heated through.

Steps:

• Place ribs in a 4- or 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low until pork is tender, 6-8 hours. Serve with a slotted spoon.