GARLICKY PORK RIBS WITH GREENS
Garlicky ribs and collard greens are a Southern specialty. Don't forget the hot sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. In a blender, combine garlic, juice, oregano, oil, 1 teaspoon salt, and 1/4 teaspoon pepper; puree until smooth. Transfer puree to a bowl; add ribs, and toss to coat. Set aside.
- Chop collards crosswise into 2-inch pieces (including stems).Wash collards, and transfer them to an 11-by-15-by-2 3/4-inch roasting pan, leaving water clinging to the leaves. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and hot sauce; toss to combine, and spread in an even layer.
- Arrange ribs on top of collards, and cover ribs with any remaining garlicky puree. Roast, stirring collards occasionally, until ribs are well browned and tender (a knife should easily pierce ribs), 50 to 60 minutes. Transfer ribs to a platter. Stir vinegar into collards. Serve.
Nutrition Facts : Calories 710 g, Fat 51 g, Protein 45 g
AIR FRYER RIBS WITH COLLARD GREENS
The air fryer has quickly become a workhorse in many kitchens for good reason. Meals that should take hours can be completed in less than an hour, like these tender and succulent baby back ribs.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a 6-quart air fryer to 350˚ F. Sprinkle the ribs with the chile-lime seasoning. Arrange in the air fryer basket in an even layer (it's OK if they fit snugly). Cook, turning halfway through, until the ribs are browned and crisp, 25 to 30 minutes.
- Meanwhile, heat the olive oil in a medium pot over medium-high heat. Add the onion, celery, carrot and garlic; cook until the vegetables are tender, 6 to 8 minutes. Season with 1/2 teaspoon each salt and pepper. Add the collard greens, vinegar, sugar and 3/4 cup water and bring to a boil. Reduce the heat to a simmer, loosely cover and cook until the collards are tender, 20 to 25 minutes. Season with salt and pepper, if needed.
- Transfer the ribs to a large bowl; add the barbecue sauce and toss to coat. Return the ribs to the air fryer and cook until the sauce is slightly sticky, 5 minutes. Serve with the collard greens, rolls and more barbecue sauce.
Nutrition Facts : Calories 640, Fat 31 grams, SaturatedFat 10 grams, Cholesterol 100 milligrams, Sodium 2198 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Protein 35 grams, Sugar 24 grams
PORK AND BEANS WITH GARLIC AND GREENS
Like other commonplace ingredients, beans too often fail to get their culinary due. Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew. This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.
Provided by John Willoughby
Categories project, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Drain and rinse the soaked beans, then heat the oven to 350.
- Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
- Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
- Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams
HONEY-GARLIC PORK RIBS
Make and share this Honey-Garlic Pork Ribs recipe from Food.com.
Provided by Nimz_
Categories Weeknight
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees 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 ribs meat side up on the sheet Pour excess sauce over the ribs and sprinkle with the garlic salt.
- Bake for 1 hour turning every 20 minutes.
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
SPICY PORK BOWLS WITH GREENS
Thinly sliced tenderloin marinates in almost no time: After just ten minutes in the chili sauce, it's packed with flavor all the way through.
Provided by Chris Morocco
Categories Bon Appétit Dinner Pork Pork Tenderloin Carrot Collard Greens Ginger Soy Sauce Sesame Oil Chile Pepper Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze tenderloin until firm around the edges, 30-45 minutes, if time permits.
- Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag.
- Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours.
- Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork. Wipe out skillet.
- Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots in a single layer and cook, undisturbed, until starting to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
- Combine vinegar and remaining 1 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl.
- Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with scallions. Serve gochujang alongside.
GARLICKY PORK AND MUSHROOM RISOTTO
I won't kid you: this is no "fast-n-e-z" risotto recipe, but one that is well worth the effort. Italian comfort food at its best! So pour yourself a nice glass of wine (perhaps the one you are using in the recipe) while you're in the kitchen and enjoy yourself while creating this gift of love :) Preparation time does not include time to chill pork before slicing.
Provided by FlemishMinx
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Slice the pork AGAINST the grain as thinly as possible;.
- if using un-frozen pork, place it in the freezer beforehand for 30 minutes to one hour which will make this much easier (if using pre-frozen pork, simply slice it before it is completely thawed).
- Heat 1 TBS of the olive oil in a heavy-bottomed soup pan (I use a non-stick one), and when it is hot, add the flattened garlic clove.
- Fry the garlic till it is browned, then remove and discard.
- Add the pork slices and quickly stir-fry till completely cooked through (just a few minutes); remove and set aside.
- Heat the butter and remaining olive oil in the pan.
- Add the onion and minced garlic and saute just until the garlic becomes fragrant.
- Add in the rice and mix well to coat the grains with the oil.
- While doing this, bring the water with chicken bouillon cubes added to a boil in a large pot, then reduce to a low simmer.
- Using a one-cup ladle, add enough of the simmering broth just to cover the rice, adjusting the heat under the rice so that it is at a low simmer.
- As the rice absorbs this liquid, add another ladleful of the simmering broth to the rice, stirring as needed and repeatedly adding more broth just as the previous amount is absorbed by the rice (but never allowing the rice to go completely dry); this process will take 30-45 minutes, but can't be rushed.
- After the last of the bouillon is absorbed, the rice will be cooked and creamy in consistency.
- Add in the cream, wine, paprika and cheese and mix well.
- Add in the mushrooms, parsley and pork slices, again mixing well.
- Allow to simmer an additional 2-3 minutes, to heat everything through and till the mushrooms just begin to wilt but not cook.
- Add pepper if needed, then serve immediately.
HONEY-GARLIC PORK RIBS
This is a great recipe I discovered recently. I make it often because we really enjoy it...hope you do, too!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.
Nutrition Facts : Calories 604 calories, Fat 32g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 451mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 32g protein.
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