GLAZED BBQ RIBS
Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.
Nutrition Facts :
SPICY HOISIN-GLAZED RIBS
Provided by Food Network Kitchen
Time 3h20m
Yield 4-6 servings
Number Of Ingredients 0
Steps:
- Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons chopped ginger, 5 chopped garlic cloves, 1 tablespoon sesame oil and 1 teaspoon Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. To make the sauce, whisk 1/2 cup hoisin sauce, 2 to 3 tablespoons Asian chili sauce and 1 tablespoon water; brush onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds.
APRICOT-GLAZED PORK RIBS
A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.
Provided by whstlwnd
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 9h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
- Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g
SPICY HONEY-GLAZED BABY PORK RIBS
Provided by Food Network
Categories main-dish
Time 2h32m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a bowl, mix together all of the ingredients for the marinade. Place the ribs in a container just large enough to hold them 1 side on top of the other. Pour the marinade over the ribs, cover with plastic wrap or aluminum foil and let marinate in the refrigerator overnight.
- Preheat the oven to 300 degrees F.
- Place half of the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for 2 hours, or until the meat is tender. Reserve the remaining marinade.
- Under a preheated broiler or on a wood-fired grill, glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they don't burn. Remove the ribs and cut each side into individual pieces. Bring the reserved marinade to a boil.
- Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Spoon the warm marinade over them.
SPICY PORK RIBS
These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
- Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
SPICY KOREAN GLAZED PORK RIBS
These succulent ribs, a version of those served at Do Hwa, are adapted from the cookbook Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak, whose mother owns Do Hwa. Wine: serve with a fruity, low-oak chardonnay
Provided by NcMysteryShopper
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large roasting pan set over 2 burners, cover the ribs with cold water and bring to a boil over moderately high heat. Boil for 5 minutes. Transfer the ribs to a large plate; discard the water.
- Return the pan to the 2 burners and add the water. Add the ribs and ginger; bring to a boil. Add the sugar, garlic, soy sauce, sesame oil and chile flakes. Cover with foil and boil over moderately high heat for 7 minutes. Simmer over moderately low heat, turning the ribs a few times, until tender, about 20 minutes.
- Preheat the broiler. Transfer the ribs to a large rimmed baking sheet, meaty side down. Boil the braising liquid until thickened and intensely flavored, about 10 minutes. Strain the liquid; you should have about 2 cups.
- Generously brush the ribs with the braising liquid and broil 4 inches from the heat, rotating the pan, until glazed and lightly charred, about 3 minutes. Turn the ribs meaty side up and brush again with the braising liquid. Broil, brushing occasionally and rotating the pan, until the ribs are glazed, about 4 minutes. Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve.
Nutrition Facts : Calories 1903.7, Fat 144.9, SaturatedFat 51.1, Cholesterol 459.3, Sodium 6484.4, Carbohydrate 42.5, Fiber 2.7, Sugar 29.3, Protein 104.2
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
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