HONEY GARLIC RIBS
When you want a more "meaty" appetizer for your holiday buffet, reach for these finger-licking-good ribs!
Provided by Taste of Home
Categories Appetizers
Time 2h30m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- Place ribs bone side down in a large roasting pan; pour 1 cup water over ribs. Cover tightly and bake at 350° for 1-1/2 hours., In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs. , Bake, uncovered, for 45 minutes or until meat is tender, basting occasionally. Cut into serving-size pieces.
Nutrition Facts : Calories 244 calories, Fat 15g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 209mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 13g protein.
HONEY GARLIC RIBS
Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.
Provided by Laurie Thompson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
- Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
- Bake for 1 hour, turning every 20 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
DELUXE GARLIC RIBS
Delicious and easy. Takes very little time once the sauce has been put together. You can also prepare sauce in advance, freeze it and use it whenever you want to make ribs.
Provided by HBENDER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.
- Remove from heat and either let stand until ready to barbecue or cook immediately.
- Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.
- If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp. Basting frequently. Serve with remaining sauce.
Nutrition Facts : Calories 860.5 calories, Carbohydrate 67.1 g, Cholesterol 190.3 mg, Fat 48 g, Fiber 1.1 g, Protein 40.3 g, SaturatedFat 17.8 g, Sodium 2502.8 mg, Sugar 59 g
DRY GARLIC RIBS
Make and share this Dry Garlic Ribs recipe from Food.com.
Provided by SEvans
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut your pork ribs into cubes or bite size pieces.
- In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
- Mix thoroughly.
- Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
- When ready to cook the pork pieces- drain off any excess marinade.
- Mix together the flour and cornstarch in either a bowl or a bag.
- Put the pork pieces in to the flour mixture a few at a time to coat them.
- Tap off any excess flour and deep fry/fry in the heated oil.
- Sprinkle the cooked ribs with a bit more garlic after they are cooked.
- Serve hot or cold.
- Prep time does not include marinade time.
DRY GARLIC SPARERIBS
Make and share this Dry Garlic Spareribs recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 12h4m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine soy sauce, wine vinegar, garlic salt, pepper and sesame oil in a large glass bowl.
- Add the cut ribs and toss well.
- Marinate at least 6 hours, overnight is perfect.
- When ready to cook, heat oil-at least 2 inches deep-to 375 degrees.
- In a strong bag combine the flour and cornstarch.
- Drain the ribs and add to flour mixture and toss well.
- Fry ribs in batches, depending on the size of your skillet until well browned and crisp.
Nutrition Facts : Calories 817.5, Fat 58.9, SaturatedFat 17.9, Cholesterol 181.8, Sodium 691.4, Carbohydrate 30.6, Fiber 1.1, Sugar 0.3, Protein 38.6
DELUXE GARLIC RIBS
Delicious and easy. Takes very little time once the sauce has been put together. You can also prepare sauce in advance, freeze it and use it whenever you want to make ribs.
Provided by HBENDER
Categories Pork Baby Back Ribs
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.
- Remove from heat and either let stand until ready to barbecue or cook immediately.
- Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.
- If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp. Basting frequently. Serve with remaining sauce.
Nutrition Facts : Calories 860.5 calories, Carbohydrate 67.1 g, Cholesterol 190.3 mg, Fat 48 g, Fiber 1.1 g, Protein 40.3 g, SaturatedFat 17.8 g, Sodium 2502.8 mg, Sugar 59 g
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