BOILED & BAKED RIBS
These aren't meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 2h10m
Yield 4
Number Of Ingredients 17
Steps:
- Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.
- Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
- Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.
- Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
- Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
- Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 24.1 g, Cholesterol 117.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 3592.1 mg, Sugar 15.2 g
BAKED BABY BACK RIBS
Even a barbeque purist cannot scoff at these foil-wrapped, baked and glazed baby back ribs. They're satisfyingly sweet, savory, smoky and flavorful. The meat falls off the bones! Baking in foil also reduces the amount of clean up. You'll be busy enjoying these ribs -- who has time for dishes?
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
- Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
- In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
- Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
- Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
- While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
- Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.
PARBOILED BABY BACK RIBS
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put the ribs in a large stockpot and fill with enough cold water to cover. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds). Add the salt, peppercorns and bay leaves and bring to a boil. Boil until the ribs are slightly soft but not falling apart, about 25 minutes.
- Prepare a grill for high heat.
- Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with glaze if you like and then grill another 3 minutes. The finished ribs should be at least 165 degrees F in the center; you don't want to char the meat, but you want it to fall apart.
EASY OVEN BAKED RIBS
When I can keep hubby from charring (burning) some ribs on the grill, I make them in the oven. These are so moist and tender, you will probably never want to grill them again. I've used many types of ribs... Baby Backs, Spare Ribs (St. Louis), or Country Style (which are not really "ribs" as they are cut from the Shoulder). My favorite rub to use is Recipe #510906 and hubby loves my Recipe #510968 on them, but use whatever your family favs are of both. If you decide to use either of my rub or sauce recipes, please feel free to add a review to those recipes, as well. This recipe is just basically a technique to baking ribs indoors. I hope you enjoy these easy, no fuss ribs. *Note: Ribs, Rub & Sauce measurements are only estimates... I just buy them, rub them, sauce them and eat them! :)
Provided by rosie316
Categories Pork
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat oven to 250* F.
- Season all sides of the ribs with your favorite rub.
- Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
- Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
- Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
- Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
- Enjoy!
BOILED THEN GRILLED BBQ RIBS
Make and share this Boiled then Grilled BBQ Ribs recipe from Food.com.
Provided by Justin
Categories < 4 Hours
Time 2h
Yield 4 half racks, 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Cut ribs into quarter racks and trim all silver fat off.
- 2. Combine in large pan. Water, salt, pepper, garlic, and sliced onion.
- 3. Bring water to a boil.
- 4. Rinse ribs and add to boiling water.
- 5. Reduce heat to simmer after ribs are in and simmer for 45 minutes approximately.
- 6. After 45 minutes make sure the ribs are ready to be grilled.
- 7. Sauce the ribs generously leaving extra sauce for during grilling.
- 8. Throw ribs on the hot ready grill until they are cooked all the way thru.
- 9. Use foil to cook slow if needed.
- 10. Sauce as the ribs cook until they are done flipping them frequently.
- 11. Enjoy!
Nutrition Facts : Calories 11.1, Sodium 1750.5, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 0.3
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- When ready to bake, preheat oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper.
- In a large stock pot, mix together the water, garlic, onion, bay leaves, red chili flake, Chinese five-spice, salt, and rice vinegar and bring to a boil. Turn to low, and let simmer 15-20 minutes.
- Place ribs in the simmering broth. Return liquid to a simmer, turn heat to low and let cook 1 hour.
- In a large bowl, whisk together soy sauce, rice vinegar, chili paste, mustard, ketchup, honey, brown sugar, and five-spice powder. Remove ribs from both and transfer them to this bowl. Toss to coat in glaze.
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