DAD'S SPARE RIBS
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the spare ribs, cider vinegar, soy sauce, rice wine vinegar and sugar in a large bowl. Add 2/3 cup water and stir to combine. Place the spare ribs and the liquid in a large pot over low heat. Cover the pot and bring to a gentle simmer. Cook until the meat begins to come apart from the bone, about 40 minutes.
- Remove the spare ribs from the pot using a slotted spoon. Increase the heat to high and let the sauce reduce until it looks glazy, 5 to 10 minutes. Add the honey and sprinkle with pepper and let the sauce simmer, about 1 minute. Pour the sauce over the spare ribs and mix to combine. Serve immediately.
SINGAPORE SPARE RIBS
This is out of my Asian cookbook...enjoy! Cooking time doesn't include marinating time...based on KateL's review I posted a photo of my 3 pounds of ribs in my lasagne pan...I also took the pan out of the oven to turn the ribs keeping the oven temperature steady...I did change the cooking time to include another 10 minutes...that's how long it took mine to get nice and caramelized...hope this helps...
Provided by teresas
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large glass bowl combine the sesame oil, ginger, garlic, soy sauce, rice wine, five spice powder, honey, sambal oelek and salt. Mix well.
- Add the pork spare ribs and stir until the ribs are totally coated in the marinade.
- Cover and refrigerate overnight or for at least 4 hours so they absorb the flavors of the marinade.
- Preheat the oven to 350°F.
- Place the ribs and marinade into an oiled baking dish (line the baking dish with thick foil to make washing up easier) and cook for 50-60 minutes, turning and basting with pan juices every 15 minutes.
- If the marinade begins to burn, add a few tablespoons of warm water to the pan during cooking.
- Scatter the chopped green onions over the spare ribs and serve with wedges of lemon and steamed rice.
TENDER PORK SPARE RIBS
I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!
Provided by Kerri Jaggers
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 16h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 943.3 calories, Carbohydrate 37.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 0.7 g, Protein 58.4 g, SaturatedFat 22.2 g, Sodium 701.5 mg, Sugar 29.7 g
SIMPLE SPARE RIBS
This simple recipe will have everyone looking for seconds at the dinner table!! Great way to feed a party too as you can double it as many times as you need to!
Provided by JENN_BEAN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil.
- Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 5 g, Cholesterol 102.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 27.5 g, SaturatedFat 6.3 g, Sodium 404.2 mg, Sugar 2.6 g
SINGAPORE COFFEE RIBS RECIPE BY TASTY
Coffee for the main course? Don't mind if we do. Check out this epic recipe for Singapore Coffee Ribs.
Provided by VisitSingapore
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- Mix all the pork seasoning ingredients together and toss with the pork spare rib cubes.
- Set aside and let it marinade in the fridge for 30-60 minutes.
- Heat the oil to about 165C and fry the pork rib cubes until a deep golden colour.
- Combine all the sauce ingredients in a frying pan and bring to a simmer.
- Reduce until the sauce thickens and thinly coats the back of a spoon.
- Add the pork spare rib cubes into the pan and toss to coat evenly. Reduce further until the sauce becomes a sticky glaze.
- Remove the dried chillies and cinnamon stick before serving.
- Arrange the pork spare rib cubes on a plate and garnish with sesame seeds, spring onion, coriander and thin strips of red chilli.
- Enjoy!
Nutrition Facts : Calories 558 calories, Carbohydrate 35 grams, Fat 36 grams, Fiber 4 grams, Protein 21 grams, Sugar 21 grams
JIM'S "DON'T SPARE THE SPARERIBS" RIBS
My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!
Provided by quotPink Eyedquot J
Categories Sauces
Time 4h45m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
- Simmer over medium low heat for 1/2 an hour.
- Chill overnight (keeps several months in the refrigerator).
- The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
- Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
- Allow to sit, refrigerated, overnight.
- The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
- Let sit at room temperature for 45 minutes.
- Take BBQ sauce out of refrigerator and allow to come to room temperature.
- Heat oven to 200- 225 degrees Fahrenheit.
- After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
- Bake 4 hours.
- If the ribs start to look dry, baste them with a little beer.
- About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
- about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
- Once ribs are done, baste them with more sauce, if you like.
- Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
- Serve with plenty of extra sauce on the side, and plenty of napkins.
Nutrition Facts : Calories 316.1, Fat 1.8, SaturatedFat 0.3, Sodium 3529.4, Carbohydrate 78.5, Fiber 5.6, Sugar 65.8, Protein 3.7
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