Savory Country Style Spareribs Recipes

Steps:

• Preheat oven to 325°F.
• Place spare ribs in a large bowl or gallon size zip-lock bag.
• Add olive oil and zesty Italian dressing packets.
• Mix well. Refrigerate and marinade for at least 1 hour. (You can leave it in the marinade over night if you want).
• Microwave on high for 10-15 minutes, or until ribs are brown, but not cooked through. I microwave them in the bag but you can put them in a microwave safe dish if you prefer. (I use a freezer bag which is thicker and holds up to the heat. I open the seal to vent and place it in a bowl or on a plate - just in case - but have never had a problem).
• While ribs are in microwave, combine the remaining ingredients in a medium saucepan and cook over medium heat until well dissolved and heated through.
• Remove ribs from bag and place in a deep 9 x 13 pan that has been prepared with non-stick cooking spray.
• Pour sauce over ribs, covering evenly.
• Bake for 1 hour, until ribs are cooked through.
• Baste occasionally, if desired.
• NOTE:***These can also be cooked on the grill with delicious results, just baste them frequently and watch them carefully so they do not burn.

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

Steps:

• Place onion in a 5-qt. slow cooker. Top with ribs. In a small bowl, combine remaining ingredients; pour over ribs. Cook, covered, on low 8-9 hours or until meat is tender.

Steps:

• Heat oven to 350°F.
• In 13x9-inch glass baking dish, mix broth, wine, tomato sauce, thyme and marjoram.
• In heavy-duty resealable plastic food-storage bag, place flour, salt and pepper; shake to mix. Add ribs; shake to coat. In baking dish, beat excess flour mixture (about 1 tablespoon) into tomato sauce mixture, using wire whisk.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook ribs in oil about 5 minutes, turning once, until brown. Place ribs in baking dish; turn to coat with sauce mixture. Add remaining 1 tablespoon oil to skillet; increase heat to high. Cook carrots, celery, onion and garlic in oil 3 minutes, stirring frequently.
• Add carrot mixture to ribs and sauce. Cover tightly with foil. Bake 1 hour 30 minutes to 2 hours or until ribs are tender.

Steps:

• Preheat oven to 350 degrees F.
• Mix vinegar, brown sugar & hoisin sauce together thoroughly. (Set aside).
• In skillet on medium high heat when oil begins to sizzle brown meaty ribs turning to lock in juices all four sides. (About a minute per side).
• Remove from stove.
• Place a sheet of baking parchment paper in the bottom of a roasting pan.
• Place the ribs on top and coat 1/2 of the "vinegar, brown sugar & hoisin sauce" mixture evenly on each rib.
• Bake ribs for 45 minutes.
• Turn them over and baste with remaining mixture and bake for another 20 minutes or until pork is cooked thoroughly with no hint of pink.
• Serve and enjoy!

Steps:

• Prepare grill.
• In a bowl whisk together mustard, vinegar, oil, summer savory, water, and salt and pepper to taste. In a baking dish large enough to hold ribs in one layer coat them with marinade and let stand, covered, at room temperature 15 minutes.
• Grill ribs on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 10 minutes on each side.

Steps:

• Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until meat and vegetables are tender, 6-8 hours., Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, until heated through, 15-30 minutes longer.

Steps:

• Preheat oven at 250 degrees.
• Wash and dry spare ribs.
• Mix dry ingredients together.
• Rub spare ribs with dry rub.
• Place in oven for 5 hours.
• If pan is dry (no drippings) add 1/2 cup of water to bottom.
• Turn over and cook another 1 hours till fork tender.
• No basting is required.
• Optional - BBQ Sauce and additional cooking.
• During slow cooking of ribs make BBQ sauce ingredients and chill over night.
• Remove ribs and chill over night.
• Coat chilled ribs with sauce.
• Prepare medium heat grill.
• Place coated ribs for 2 minutes each side indirect heat or perimeter heat.