Best Spare Ribs And Chicken Bake Recipe 445 Recipes

BARBECUED CHICKEN AND RIBS

Steps:

• Heat ovens to 325 degrees and 350 degrees. Coat the bottoms of two large roasting pans with enough sauce to cover. Add chicken to one pan and ribs to the other. Coat chicken and ribs with remaining sauce.
• Bake ribs at 325 degrees until cooked through, about 1 hour. Bake chicken at 350 degrees until cooked through, 1 1/4 to 1 1/2 hours.
• Prepare a charcoal or gas grill. Place chicken and ribs on grill, discarding remaining sauce in roasting pans. Grill chicken and ribs, turning and basting frequently with more sauce until well browned and heated through, 10 to 15 minutes.
• In a small saucepan heat sauce to serve with chicken and sauce.

SPARE RIBS AND CHICKEN BAKE

Steps:

• 1. Combine all of the above in a large bowl and toss. Cover and place in the refrigerator for at least one to two hours or up to over night. You may also place this in a zip-lock freezer bag. Preheat Oven 400 degrees: Place the entire ingredients in a baking pan. You may need to use two baking pans. Place in oven and bake for approximate 90 minutes. Remove from oven and let sit for a minute. Serve with your favorite sides.

CHICKEN SPARERIBS

Steps:

• In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan. , In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°-175°, 20-25 minutes. , Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken.

SUNDAY AFTERNOON SLOW-COOKED SPARE RIBS

Steps:

• Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
• Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
• Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

SIMPLE SPARE RIBS

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.

STICKY SPARE RIBS CASSEROLE

Steps:

• Preheat the oven to 400°F.
• In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
• Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
• In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
• Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
• Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
• Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.

GABBY GOURMET'S OVEN BARBECUED CHICKEN AND RIBS

Steps:

• In a medium-size Dutch oven-type pan, heat the oil over a medium heat, then add the onion and garlic and saute until onion is transparent.
• Add all of the remaining ingredients, except the chicken and ribs.
• Reduce the heat to low, cover lightly and let the mixture simmer about 30 minutes, stirring occasionally.
• Arrange the chicken and ribs in a shallow baking dish (9 X 13 inch), then pour the cooked sauce over all.
• Bake in a preheated 350º oven for 1 hour.

EASY FALL OFF THE BONE OVEN-BAKED RIBS

Steps:

• Heat oven to 275° Fahrenheit (135C).
• If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
• Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
• Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
• While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
• Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
• Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
• Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
• Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
• To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

SPARERIB CASSEROLE

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.

GARLIC SPARERIBS OR CHICKEN WINGS

Steps:

• Cut spareribs into individual ribs. Cut wings in half.
• Half fill a large saucepan with water. Add vinegar and salt. Bring to a boil.
• Add the ribs or wings and simmer for 30 minutes. Drain.
• Sauce:.
• Combine chicken stock, soy sauce, corn syrup or maple syrup, brown sugar, garlic and ginger in a large saucepan or electric fry pan.
• Add the ribs or wings and cook over low heat until sauce is absorbed into the meat (about 30 - 40 minutes). Stir occasionally.

BAKED BARBEQUED SPARE RIBS

Steps:

• Bake 5 lbs. country pork ribs in a 9x13x2" pan, all by themselves at 350 deg. for 45 to 60 minute Drain.
• While spareribs are baking, mix remaining ingredients and simmer.
• Add sauce to spareribs, baste frequently.
• Bake at 350 deg. until ribs are tender and sauce thickens.