CHILI-GLAZED PORK RIBS
Provided by Food Network Kitchen
Time 4h
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
- Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
- Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
- Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.
BIG JOHN'S CHILI-RUBBED RIBS
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. -Ginger Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.
Nutrition Facts : Calories 486 calories, Fat 26g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1543mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 1g fiber), Protein 29g protein.
BAKED CHILI RIBS
Plan ahead the ribs need to marinate for a minimum 24 hours, also the sauce can be prepared up to 5 days ahead, but must stay in the fridge for a minimum of 24 hours as well as the ribs, so plan this a day in advance. Start this recipe early as the the ribs will take around 3-1/2 hours cooking time in a slow oven, plus they will need to be chilled for 2 hours with the cider vinegar/liquid smoke seasoning before even roasting them. The first time I made these, I baked them in a lower temperature oven for the 3 hours, I have also made these in a 350°F oven for about half of the time, I have to say that the slower roasting time makes for a more tender rib. You can roast them either way you want. Just wait until you taste these ribs!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT3h25m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- A day in advance, prepare the sauce.
- heat oil in a large heavy saucepan over medium heat.
- Add in the onion and garlic; saute for about 5 minutes.
- Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer for about 30-35 minutes.
- Cool to room temperature, cover and refrigerate overnight.
- Also a day in advance, prepare the ribs.
- Make slits in the underside (white part) of the ribs and place in a large roasting pan.
- In a small cup mix the liquid smoke and cider vinegar, brush over the ribs and refrigerate for 2 hours.
- After 2 hours, mix together the remaining seasonings and rub on all sides of the ribs; cover and refrigerate for 24 hours.
- To cook the ribs, set oven to 300 degrees.
- Season all sides of the ribs with salt and pepper, then arrange ribs (meat-side) up in a single layer on two baking sheets.
- Roast for about 3 hours, covering loosely with foil if the ribs are browning too much.
- After about 1-1/2 hours of roasting time change the position of the baking sheets, moving the bottom one up and the top one down.
- When the roasting time is almost finished, brush both sides of the ribs using the prepared sauce (leave some sauce to serve at the table) place back in the oven and roast for about 25 minutes more.
- Remove and cover loosely with foil and let stand for about 20 minutes.
- Cut the ribs between the bones and serve with remaining sauce.
Nutrition Facts : Calories 2026.7, Fat 152.4, SaturatedFat 54.2, Cholesterol 489.9, Sodium 1099, Carbohydrate 59.6, Fiber 5, Sugar 44, Protein 101.1
BEEF RIB CHILI
Provided by Food Network
Categories main-dish
Time 4h5m
Yield 6 to 8 servings
Number Of Ingredients 36
Steps:
- Preheat oven to 425 degrees F.
- Season the ribs with salt, pepper, and 1/4 cup of Chili Powder. Place the ribs on a baking sheet and roast for 25 minutes. Turn the ribs over and continue to roast for another 20 minutes.
- Heat a large 12-quart pot over medium heat. Cook the onions in vegetable oil for about 5 minutes. Add the garlic, tomato paste, cumin, coriander, oregano, remaining Chili Powder and cook for 1 minute. Add the tequila, and cook for 1 minute. Add the tomatoes and bay leaves. Bring mixture to a boil and add oven roasted ribs. Cover pot and reduce heat, simmering for 2 hours or until the meat is falling off the bone.
- Remove pot from the heat and pull meat away from the bones, discarding the bones. Add cooked black beans and heat through. Adjust seasoning with salt and black pepper.
- To serve, garnish with the cilantro and parsley. Serve with Cornbread.
- Remove the stems from the dried chiles. Roughly chop dried chiles. In batches, place chiles, their seeds, cumin, oregano, paprika and cinnamon, into the food processor. Grind together until it resembles a rough powder. This will take several minutes.
- Chili Powder can be stored for up to 2 months.
- Place black beans in a large pot and cover with twice as much cold water. Cook over medium-high heat for 1 hour or until beans are soft. Strain and set aside.
- Preheat oven to 400 degrees F.
- Place the corn on a baking sheet and roast for 10 minutes. Cool completely, about 20 minutes.
- Combine the cornmeal, flour, sugar, baking powder, and salt in large bowl. In a separate bowl, beat together the buttermilk, butter, and egg. Combine the jalapeno and cooled corn with the dry ingredients until evenly distributed. Fold the buttermilk mixture into the dry ingredients until just incorporated (see Cook's Note**). Pour the batter into a well seasoned 9-inch cast iron frying pan and bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean.
CHILLI SPARE RIBS
I can't eat this one :( Between Hoisin sauce and the sugar... And pork does terrible things to my bloodsugar... BUT here it is for ZRT6! :) From Essential Asian Cookbook (Bay Books).
Provided by Abi Fae
Categories Chinese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the pork in a large pot with water to cover. Bring to a boil and simmer for 5 minutes. Drain well.
- Place all the remaining ingredients and the pork ribs in a wok. Cover and simmer for 45 minutes. Drain, reserving 1 cup liquid.
- Heat a clean wok and sear the pork until browned.
- Add the reserved liquid and cook over medium until it glazes.
- Chop the pork into bite size pieces and serve.
CHILLI PORK SPARE RIBS
Juicy spare ribs braised with a chilli and hoisin sauce that make a succulent side dish to any Chinese feast
Provided by Ken Hom
Categories Side dish, Starter
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
- Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat.
- Heat oven to 180C/160C fan/gas 4. Put the spare ribs on a rack in a roasting tin and bake in the oven for 15-20 mins until they are brown, basting with the braising sauce every 5 mins.
- Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately.
Nutrition Facts : Calories 405 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.7 milligram of sodium
CHILI-BAKED RIBS
Steps:
- For Sauce:
- Heat oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Whisk in remaining ingredients. Bring to boil. Reduce heat; simmer until reduced to 3 cups, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)
- For Ribs:
- Score white membrane on underside of ribs. Place ribs in large roasting pan. Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs. Refrigerate 2 hours.
- Preheat oven to 350°F. Mix chili powder, cumin, sugar, onion powder and cayenne. Rub over both sides of ribs. Season with salt and pepper. Arrange ribs, meat side up, in single layer on 2 large baking sheets. Roast 1 3/4 hours, covering loosely with foil if browning too quickly.
- Remove ribs from oven. Brush both sides of ribs with 3/4 cup sauce. Roast 10 minutes. Brush both sides of ribs with additional 3/4 cup sauce. Roast 15 minutes longer. Remove ribs from oven. Cover with foil; let stand 15 minutes.
- Cut ribs between bones into 3- to 4- rib sections. Serve with remaining sauce.
MEXICAN-STYLE CHILLI RIBS
Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue
Provided by Jane Hornby
Categories Main course
Time 2h30m
Number Of Ingredients 14
Steps:
- Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
- To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
- For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).
Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
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