RIBS WITH PLUM SAUCE
I found the recipe for this tangy-sweet basting sauce when a surplus of plums sent me searching for new ideas to use all the fruit. In summer, I like to finish the ribs on the grill, brushing on the sauce, after first baking them in the oven. - Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cut ribs into serving-size pieces; place with bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour or until ribs are tender; drain. , In a small bowl, combine the remaining ingredients; brush some of the sauce over ribs. Bake at 350° or grill over medium heat, uncovered, 30 minutes longer, turning and basting occasionally.
Nutrition Facts : Calories 948 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 2005mg sodium, Carbohydrate 61g carbohydrate (57g sugars, Fiber 0 fiber), Protein 55g protein.
PLUM-GLAZED COUNTRY RIBS
When planning to make ribs one day, I remembered that a friend had given me homemade plum jelly. I stirred some into the sauce for a pleasant fruity accent. -Ila Mae Alderman, Galax, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place ribs in two ungreased 13x9-in. baking dishes. Bake, uncovered, at 350° for 45 minutes; drain. , In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring occasionally. Remove from the heat. Set aside 3/4 cup sauce for serving., Brush ribs with some of the remaining sauce. Bake, uncovered, until ribs are tender, 30-45 minutes, turning and basting frequently with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 391 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1214mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 27g protein.
SWEET GINGER RIBS
People ask what's in the marinade of my glazed sweet ginger ribs with ginger, garlic and peach preserves. Now you know! Psst: It works on steaks and chicken, too. -Grace McKeone, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first 10 ingredients until blended. In a small container, reserve 1 cup marinade for basting. Divide ribs and the remaining marinade between 2 large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade overnight., Remove ribs, discarding remaining marinade from bags. Grill ribs, covered, over indirect medium heat 1-1/2-2 hours or until tender, basting occasionally with reserved marinade during the last half hour.
Nutrition Facts : Calories 338 calories, Fat 21g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 721mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 24g protein.
ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS
Provided by Bobby Flay
Time 7h10m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
- Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
- For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
- Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
- If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
- If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
- If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
- Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.
GINGER PLUM RIBS
Make and share this ginger plum ribs recipe from Food.com.
Provided by chia2160
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- in a small saucepan combine all ingredients, except ribs, stirring over medium heat until smooth place ribs in a 13x9" baking pan pour sauce over ribs, cover, refrigerate overnight remove ribs, place on a rack in a baking pan cook at 350 for 1 hour, basting with marinade, turning occasionally until done.
Nutrition Facts : Calories 928.4, Fat 53.4, SaturatedFat 17.1, Cholesterol 181.8, Sodium 1565.1, Carbohydrate 73.5, Fiber 1.3, Sugar 42.6, Protein 38.2
AIR-FRIED PORK RIBS WITH GINGER GLAZE
Tender air-fried pork ribs are brushed with a chili, apricot, and ginger glaze that's finger-licking delicious!
Provided by Allrecipes
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an air fryer to 350 degrees F (175 degrees C). Preheat the oven to 200 degrees F (95 degrees C).
- Brush ribs with 2 tablespoons oil and season with salt and pepper. Arrange 1/2 of the ribs in a single layer in the air fryer basket.
- Cook in the preheated air fryer until ribs are fork-tender and fully cooked, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer ribs to a baking pan and place in the preheated oven to keep warm while cooking the remaining ribs.
- Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat. Add shallot; cook and stir until tender, about 3 minutes. Stir in chili sauce, apricot preserves, soy sauce, ginger, and chipotle pepper. Heat and stir until bubbly, 3 to 5 minutes.
- Transfer ribs to a serving platter. Brush generously with glaze and garnish with chives.
Nutrition Facts : Calories 337 calories, Carbohydrate 17 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 7 g, Sodium 430.7 mg, Sugar 9.7 g
GINGER SHORT RIBS
Make and share this Ginger Short Ribs recipe from Food.com.
Provided by Barb G.
Categories Pineapple
Time 3h20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
- Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
- Evenly distribute ginger, onions, and pineapple over and around meat.
- Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
- Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
- Uncover ribs and bake until browned, about, 10 minutes.
- Skim fat from juices and discard.
- Scatter sliced mint over meat; garnish with mint sprigs.
- Add more soy sauce to taste.
KIMCHI JJIGAE WITH RIBS
The world of bubbling jjigaes, or stews, is vast and varied. The most beloved might be kimchi jjigae, a pot of extra-fermented kimchi boiled in its own juices until mellowed and yielding. Pork belly, Spam and tofu are common protein additions, as are tuna and mackerel pike. In this version, baby back ribs lend both flavor and body to the broth and are fun to eat with your hands. In case your kimchi is less than ripe (it should taste sharp and funky), a couple of seasonings help fortify this jjigae's flavor: Fish sauce adds savory depth, and maesil cheong (green plum syrup) lends rounded sweetness. And though watercress is not a traditional ingredient in kimchi jjigae, it is a favorite addition to this family recipe.
Provided by Eric Kim
Categories dinner, weeknight, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the ribs and ginger in a large Dutch oven or other heavy-bottomed pot and cover with cold tap water. Bring to a boil over high heat and cook the ribs until they are no longer pink and gray foam collects at the surface, about 5 minutes. Drain the ribs in a colander and rinse under cold tap water. Discard the ginger. Rinse the pot out if it is especially dirty; place the empty pot back on the stove.
- Melt the butter in the pot over low heat and add the gochugaru and garlic. Stir until aromatic, just a few seconds, watching carefully to avoid burning the gochugaru or garlic. Add the kimchi and 2 cups of water and stir to combine. Nestle in the cleaned ribs in a single layer and season the cooking liquid generously with salt. Bring to a boil over high heat, then reduce the heat to medium-low. Cover the pot and gently boil until the kimchi starts to soften, 5 to 7 minutes.
- Add the onion slices in a single layer over the ribs, tamping them down slightly to dampen them in the porky kimchi juices. Cover the pot again and continue gently boiling until the ribs are cooked through and the onions have released their juices and thinned out the broth slightly, 10 to 15 minutes. These ribs should tear off the bone easily but remain juicy and chewy; they aren't meant to be fall-apart tender.
- Turn off the heat and stir in the fish sauce and maesil cheong, adding more to taste. Season with a final pinch of gochugaru and salt if desired. Top the stew with the watercress, if using, and let it wilt slightly in the residual heat. Serve the pot of kimchi jjigae in the center of the table, family-style, with a ladle and bowls of fresh white rice and a plate for the bones.
ASIAN SPICE RUBBED RIBS WITH PLUM-GINGER GLAZE
Make and share this Asian Spice Rubbed Ribs With Plum-Ginger Glaze recipe from Food.com.
Provided by Chilicat
Categories Pork
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 34
Steps:
- Chef's Note: If you cannot find ripe plums you can always use canned plums. If you cannot find plum juice you can always use cranberry juice.
- For the Plum-Ginger glaze:.
- Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai cchiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
- For the ribs:.
- Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.
- Preheat grill to medium-high heat and preheat oven to 425 degrees F.
- Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub. Place racks onto preheated grill and allow to cook only until grill marks have been made.
- Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes.
- Heat the grill to high.
- Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking. Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions.
Nutrition Facts : Calories 1380.6, Fat 81.1, SaturatedFat 23.7, Cholesterol 235.2, Sodium 10776.2, Carbohydrate 90.4, Fiber 14.6, Sugar 54.6, Protein 82.4
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