SPICY PORK RIBS
Make these sticky pork ribs with ginger, chilli, garlic and XO, a wonderfully spicy seafood sauce. Serve with lime wedges - and plenty of kitchen paper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
- Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
- Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce - they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.
Nutrition Facts : Calories 515 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
SPICY PORK RIBS WITH GARLIC AND TOMATOES
Boy do we love ribs!! This recipe is one of my favorites. Tons of flavor and sure to please everyone! Note: St. Louis-style ribs, cut from the spare rib and trimmed so there is less waste, are particularly meaty and succulent. The racks are pretty large, so you'll need a big roasting pan for this recipe.
Provided by kiwidutch
Categories Pork
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Season ribs with salt and pepper and place in large, flame-proof roasting pan. Pour tomatoes over ribs and scatter basil on top.
- In skillet over medium-high heat, saute bacon until slightly crisp, about 4 minutes.
- Add half the garlic and all the onions and cook until browned, about 7 minutes.
- Pour in wine and let mixture simmer until reduced by half, about 10 minutes.
- Pour onion mixture over ribs, cover pan tightly with foil, and bake until meat is literally falling off the bone, 2 1/2 to 3 hours. Transfer ribs but not sauce to a plate.
- Just before serving, in skillet over high heat, warm oil. Add remaining garlic and saute until fragrant and lightly golden, about 2 minutes.
- Add vinegar and red pepper flakes and bring back to simmer. Pour garlic mixture into pan with sauce from the ribs, place it over high heat, and let it reduce by about a third, about 10 minutes.
- Add ribs to pan and toss them around to coat them in sauce and reheat them. Serve them hot, garnished with more basil, if desired.
Nutrition Facts : Calories 368.4, Fat 25, SaturatedFat 6.9, Cholesterol 36.3, Sodium 269.9, Carbohydrate 15.3, Fiber 3.3, Sugar 7.9, Protein 9.2
SPICY RIB RUB FOR PORK ROAST
The flavors come alive in this rub. Even though we've tried numerous ways to fix pork roast, we always come back to this recipe because of the magnificent flavors and ease in preparation. Your kitchen will smell heavenly while this is cooking. This recipe gives you enough rub for 3 pork roasts so store excess in an small container or spice jar.
Provided by Claudia Dawn
Categories Pork
Time 1h35m
Yield 1/8 Cup
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Rub on a 2 ½ to 3 pound pork roast.
- Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
- Do not overcook.
HOT AND SPICY PORK RIBS
Make and share this Hot and Spicy Pork Ribs recipe from Food.com.
Provided by J e l i s a
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice ribs into individual pieces, trimming excess fat.
- Boil until cooked, drain.
- (this step is optional, can be done either way).
- Combine ingredients and mix well.
- Marinate for 2-24 hours.
- Grill for best results.
- Brush on any remaining sauce while grilling or discard.
- Served with white rice.
- Note: For milder ribs, decrease hot bean paste and replace with 1/3 C BBQ sauce.
Nutrition Facts : Calories 942.4, Fat 70.5, SaturatedFat 24.8, Cholesterol 243.3, Sodium 810.2, Carbohydrate 9.4, Fiber 1.5, Sugar 5.3, Protein 64.7
SPICY PORK BABY BACK RIBS
This is my own marinade...the type or brand of hot sauce will have to be your own choice. I like to use the slow roasting method for these and uncover the ribs the last half hour of cooking. Marinating time not included.
Provided by PetsRus
Categories Pork
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients for the marinade.
- Brush the ribs with the marinade, be generous but reserve about half a cup or so.
- Wrap the ribs in pieces of foil, brushed or sprayed with oil.
- Put in the fridge and leave overnight.
- When ready to cook preheat oven to 300°F.
- Put the packets on a tray lined with foil and bake for two hours, then open up the packets and brush with the rest of the sauce, bake for another half hour, if you want finish them under the grill.
Nutrition Facts : Calories 1236.7, Fat 88.7, SaturatedFat 36.3, Cholesterol 326.4, Sodium 2763.7, Carbohydrate 31.4, Fiber 0.5, Sugar 28.5, Protein 81.8
OVEN BAKED RIBS WITH SWEET AND SPICY SAUCE
Baking low and slow is the secret to these fall of the bone oven baked ribs complete with wonderful sides. Ideal for a Sunday dinner.
Provided by Laka
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place the ribs meat side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
- Season both sides of the ribs with salt and pepper then place into a large roasting pan. Sprinkle with sunflower oil. Cover with two sheets of aluminum foil and roast in the oven at 150°C for 3 - 4 hours, until the meat falls easily from the bones.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with the sauce. Return the ribs to oven and turn the heat to 220°C and bake the ribs for 10-15 minutes, just until the sauce begins to caramelize.
- Sweet and spicy sauce:.
- Sauté onions in olive oil until translucent over medium heat. Add the cumin and stir.
- Add the ketchup, brown sugar and apple cider vinegar. Stir to combine, cook for 2 minutes. Set aside.
- Braised red cabbage with apples:.
- Sauté onion in olive oil for 3 minutes.
- In the meantime cut apple quarters into slices.
- Add red cabbage, apple slices, ground caraway and balsamic vinegar, stir, cover the pan and simmer over low heat for 20 minutes or until cabbage is tender.
- Serve as a side to meat dishes.
- Roasted Kabocha squash:.
- Wash the pumpkin, remove the stem from the top and hardened part at the bottom, remove the seeds and cut into medium thick slices.
- Place the slices on a baking sheet lined with parchment paper, season with salt and sprinkle with olive oil. Bake in the oven at 200°C for about 30 minutes, until the skin is soft and meat is slightly.
Nutrition Facts : Calories 446.6, Fat 24.6, SaturatedFat 3.4, Sodium 3041.2, Carbohydrate 57.4, Fiber 9.6, Sugar 39.7, Protein 5.8
SPICY PORK ROAST
I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
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