BON BON SPARERIBS #1
This recipe was given to me by hockey Mom Linda a few years back. Her collection of easy comfort foods are always a success with my family.
Provided by karen in tbay
Categories Meat
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix spareribs, allspice, salt, eggs, MSG and soya sauce together.
- Marinate for 2 to 4 hours.
- Mix together flour and crumbs.
- Put ribs into flour mixture and mix until well covered.
- Deep fry 2 or 3 minutes if freezing OR 4 to 5 minutes if eating right away.
Nutrition Facts : Calories 3066.3, Fat 211.8, SaturatedFat 77.1, Cholesterol 928.5, Sodium 2019.7, Carbohydrate 63.5, Fiber 3.5, Sugar 3.6, Protein 211.4
BON BON PORK RIBS THUNDER BAY STYLE
Make and share this Bon Bon Pork Ribs Thunder Bay Style recipe from Food.com.
Provided by rb340
Categories Pork
Time 50m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Cut short style pork ribs between bones into pieces.
- Mix 1 tablespoon five-spice powder, sugar, salt, msg, water, and potato starch.
- Let stand in refrigerator for 5 hours.
- Add 2 eggs; mix.
- Dip in more potato starch then bread crumbs.
- Deep fry in older oil 375 degrees Fahrenheit (as told) until dark spots of blood seep out of bones or until golden.
- Dry on paper towels.
- Spritz with lemon juice.
- This was given to me by a cook who only makes 10 pounds at a time so adjust as needed.
Nutrition Facts : Calories 1504.4, Fat 115, SaturatedFat 41.8, Cholesterol 417.1, Sodium 951.9, Carbohydrate 3.8, Fiber 0.1, Sugar 1.4, Protein 106.4
GINNY'S BON BON RIBS
This is my co-worker's recipe and I have added additional seasonings. Very restaurant quality. Prep time includes minimum marinade time and cook time is a guess depending on how you deepfry. We deepfried in 1/2" oil in cast iron pan.
Provided by karen in tbay
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut ribs into individual ribs. Mix next 7 ingredients, add ribs and marinade minimum 1/2 hour. Longer the better.
- Remove ribs from marinade and toss in mixture of flour and breadcrumbs. Remove and deep fry til golden.
Nutrition Facts : Calories 1737.1, Fat 118.6, SaturatedFat 42.7, Cholesterol 479.1, Sodium 1023, Carbohydrate 43.8, Fiber 2.2, Sugar 3.8, Protein 115.4
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.
BON BON RIBS #2
Posting recipe as per request. This recipe given to me from Simone my best friends MOM. She doesn't think this is the right recipe but works for us. See also Bon Bons Ribs #1
Provided by karen in tbay
Categories Meat
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir first seven ingredients together and pour over ribs.
- Marinate in fridge overnite mixing occasionally.
- (adding more garlic is our personal preference) Dip in fine cracker crumbs.
- Deep fry approx 5 minutes.
- Prep time includes marinading overnite.
- Time approximate- Probably few hours sufficient too!
Nutrition Facts : Calories 2407.2, Fat 213.6, SaturatedFat 88, Cholesterol 655.3, Sodium 1509.8, Carbohydrate 1.2, Fiber 0.2, Sugar 0.4, Protein 112.2
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