CHINESE BRAISED SPARE RIBS
For people who don't want tons of sugar in their rubs, it's a nice change to provide lighter ribs. When I don't have spare ribs, I have pork chops.
Provided by MLYIN
Categories World Cuisine Recipes Asian Chinese
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
- Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 3.5 g, Cholesterol 59.9 mg, Fat 18.5 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 536.4 mg, Sugar 1.6 g
BRAISED PORK SPARERIBS
Make and share this Braised Pork Spareribs recipe from Food.com.
Provided by bjd44535
Categories Pork
Time 2h10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Brown spareribs in frying pan in small amount olive oil.
- Remove spareribs and place in oven proof pan.
- Add brown sugar, vinegar, soya sauce, ginger and garlic in frying pan and cook at low heat until melted and blended.
- Pour over ribs and cover with tight covered lid or tin foil.
- Cook at 350* for 1 hour and turn ribs. Continue for another hour.
Nutrition Facts : Calories 672.1, Fat 35.5, SaturatedFat 11.4, Cholesterol 121.2, Sodium 2821.1, Carbohydrate 58.3, Fiber 0.5, Sugar 54.3, Protein 28.8
BRAISED COUNTRY-STYLE PORK RIBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
- Add the carrots, celery, onions and some salt and pepper and cook until soft,
- about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- Add the ribs back to the pan and add enough stock to reach
- halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
- the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
BRAISED PORK RIBS
Seasoned and braised pork ribs in red wine. Serve with cooked rice or mashed potatoes.
Provided by tom
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h50m
Yield 2
Number Of Ingredients 8
Steps:
- Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
- Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.
Nutrition Facts : Calories 883.7 calories, Carbohydrate 16.6 g, Cholesterol 175.2 mg, Fat 58.1 g, Fiber 2.8 g, Protein 37.6 g, SaturatedFat 17.4 g, Sodium 288.6 mg, Sugar 6.7 g
BRAISED SPARE RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
- Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.
BRAISED RIBS
These delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years. -Mary Gill Florence, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan., Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Nutrition Facts :
BRAISED PORK RIBS
Brown these country-style pork ribs with savory spices and braised in broth, orange juice and Thousand Island Dressing. The result is Braised Pork Ribs and you'll want to try them tonight.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Mix flour and seasonings in large resealable plastic bag. Add ribs; seal bag. Shake until ribs are evenly coated. Remove ribs from bag; gently shake off excess flour mixture.
- Heat oil in large skillet. Add ribs; cook 2 min. on each side or until evenly browned on both sides.
- Mix broth, orange juice and dressing until blended; pour over ribs. Bring to boil; cover. Simmer on low heat 1-1/2 to 2 hours or until ribs are tender and done (145°F).
- Remove ribs from skillet, reserving liquid in skillet; cover ribs to keep warm. Add sugar to liquid in skillet; stir with whisk until blended. Cook 10 min. or until sauce is slightly thickened, stirring constantly. Pour sauce over ribs.
Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 460 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 17 g, Protein 17 g
OVEN BRAISED BARBECUE PORK RIBS
This is a method I got from FoodNetwork's Alton Brown, and it's foolproof. I've tweaked the ingredients many times, in many ways, but it's always turned out great. This is my favorite variation, and the only way I make barbecued country ribs.
Provided by Vina7737
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Fold each sheet of foil in half lengthwise.
- You now have two double thick sheets measuring 18x18 inches.
- Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open.
- You now have a double thickness foil bag.
- Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are 'bone-in'.
- Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce.
- Pour into the bag with the ribs.
- Triple fold and firmly crimp the top folded edges of the foil.
- Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours.
- Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan.
- Crimp the cut edge and set the ribs aside, still sealed in the foil.
- Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce).
- While the sauce is reducing, preheat your oven broiler.
- Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender.
- Taste the sauce and add more hot sauce if you want more spiciness.
- Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.).
- Turn the ribs, and repeat.
- If you want a thicker coating, do this brush-and-broil process one more time per side.
- (I usually do.) Serve with any extra sauce to pour over.
- NOTE: If you don't have or can't find the dark maple syrup, dark corn syrup is a good substitute.
Nutrition Facts : Calories 2057.3, Fat 121.2, SaturatedFat 24.3, Cholesterol 757.8, Sodium 1033.1, Carbohydrate 29, Fiber 0.4, Sugar 23.8, Protein 199
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