PORK SPARERIBS
Provided by Food Network
Categories main-dish
Time 5h30m
Yield 2 to 3 servings
Number Of Ingredients 25
Steps:
- Prepare a smoker for cooking between 250 and 275 degrees F. Trim the excess fat from the spareribs and cut out any sharp or cracked bones. Remove or score any silver skin.
- Liberally rub the ribs with Sawdust Rub, shaking off the excess. Place the ribs in the smoker and cook, spritzing with apple juice every 30 minutes, until the fat starts to render from the surface of the ribs, about 3 hours.
- Spritz a piece of heavy-duty foil with some apple juice and drizzle with about 3 tablespoons Original BBQ Sauce. Arrange the ribs on the foil, meaty-side down, and fold the foil on the ribs so that steam can escape but the juices are trapped inside. (If you multiply this recipe to do multiple racks, make sure each rack gets its own foil packet.) Put back in the smoker meaty-side down. Smoke until the meat pulls back from the bones by about 3/8 inch, another 1 to 1 1/2 hours. Let rest for 30 minutes, then slice into ribs.
- Mix together the salt, pepper, brown sugar, paprika, chili powder, granulated garlic, granulated onion and cayenne in a bowl and break up any clumps by hand.
- Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning.
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
STEWED PORK SPARERIBS
From my collection of handwritten recipes. Have the butcher cut the ribs in 2" pieces for you or buy at an Asian market.
Provided by CJAY8248
Categories Pork
Time 1h5m
Yield 1 lb. spareribs, 4 serving(s)
Number Of Ingredients 11
Steps:
- Blanch the cut spareribs in boiling salted water for 10 minutes. Drain well and discard the water. Heat a wok over high heat until it is hot, then add oil. When the oil is hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for 1 minute. Then add the spareribs and stir-fry for 4 minutes or until they are slightly browned. Add the rest of the ingredients and bring the mixture to a boil. Transfer the contents to a flameproof casserole. Cover and simmer 40 minutes or until the meat on the ribs is very tender. Serve at once as part of a chinese meal.
Nutrition Facts : Calories 181.6, Fat 7.3, SaturatedFat 1.1, Cholesterol 1.1, Sodium 561.1, Carbohydrate 17, Fiber 0.7, Sugar 10.7, Protein 2.8
ROY CHOI'S BRAISED SHORT-RIB STEW
Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, "that meal from home that every Korean kid says his or her mom does best." His recipe (well, my version of his recipe, which is his version of his mom's) is rich and deeply flavored, thickly sauced and pungent with sugar, spice, soy and garlic. It is the sort of meal you could put together on a weekend afternoon and serve for nights to come. It is the best sort of family food.
Provided by Sam Sifton
Categories brunch, dinner, lunch, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put short ribs in a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from bowl, and score them diagonally across the top of the meat. Return ribs to the bowl, and rinse again. Remove, and pat dry.
- In a blender or food processor, combine scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to purée. Add a little water if you need to thin out the sauce so it combines.
- Put puréed sauce in a heavy-bottomed pot or Dutch oven with a lid, add 3 cups water and stir to combine. Bring pot to a boil over high heat, then add the ribs to the pot and lower heat to a simmer. Cover pot.
- Cook ribs over low for at least 2 hours. Add vegetables, cover and simmer, 30 minutes more or so, until meat is tender and vegetables are cooked through. Serve warm.
PORK SPARERIBS
Who knew that five ingredients could be so delicious? These ribs are so tender they literally fall off the bone.-Shari Sieg of Silver Springs, Florida
Provided by Taste of Home
Categories Dinner
Time 6h5m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 606 calories, Fat 33g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 1114mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 4g fiber), Protein 33g protein.
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BRAISED PORK RIBS AND TARO STEW - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (5)Total Time 1 hr 40 minsCategory PorkCalories 446 per serving
- Combine the ribs with the marinade ingredients and marinate for 20 minutes. Heat 2 tablespoons of oil in a wok or Dutch oven over medium high heat. Add the smashed ginger and sear the ribs for 1 minute on each side until browned.
- Turn the heat down to medium and add the shallots and garlic. Stir-fry for another minute and add the Shaoxing wine, ground bean sauce, hoisin sauce, soy sauce, salt, five spice powder, white pepper, and sesame oil. Stir-fry the ribs for another minute.
- Add the chicken stock, bring to a boil, and adjust the heat to a slow simmer. Cover and cook for 45 minutes, checking and stirring the mixture every 10 minutes. The ribs should be submerged in the liquid at the beginning and the sauce should reduce slightly but the braised pork ribs should still look a little soupy at the end of the 45 minutes so add more water or chicken stock if needed.
- While the ribs are cooking, heat ½ cup vegetable oil to 300 degrees F in a wok or cast iron pan and add the taro, spreading the pieces out so there is a single layer. Fry on each side until they just start to turn brown and have a slight crust on them, about a minute on each side. Drain the excess oil and toss the taro with a large pinch of salt. This process give the taro a light crust and prevents it from becoming mushy after cooking with the ribs.
PORK RIB STEW WITH BEANS AND VEGETABLES | THE ENDLESS MEAL
From theendlessmeal.com
4.8/5 (26)Total Time 5 hrs 15 minsCategory DinnerCalories 555 per serving
- Heat 2 tablespoons of oil in a large heavy bottomed pot over medium high heat. Season the ribs with a sprinkle of salt. Working in batches so you don’t crowd the pan, brown the ribs on all sides. Remove all the ribs from the pot.
- Add the remaining oil and onion and cook, stirring often, until the onion is brown. Add the garlic and cook for 1 more minute.
- Add the crushed tomatoes and scrape the bottom of the pot with your wooden spoon to remove any of the tasty browned spots. Add the cider, wine or bubbles, parsley, thyme, rosemary, sage and bay leaves. Add the pork back to the pot, ensuring that it is in a single layer, standing the ribs on their ends if need be.
- Cook, covered, over very low heat for 3-4 hours, or until the ribs are very tender. You’ll want to keep the ribs at a very low simmer.
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