GRILLED PORK SPARE RIBS WITH PONZU SAUCE RECIPE - (4.6/5)
Provided by á-4084
Number Of Ingredients 12
Steps:
- Place the ribs in a large saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer gently for about 1 hour. Drain and let cool. In a bowl, combine the cornstarch and water. Set aside. In a small saucepan, combine the soy sauce, brown sugar, lemon and lime zest, harissa and cinammon. Bring to a boil, reduce the heat and simmer, stirring frequently, until syrupy, about 5 minutes. Add the cornstarch mixture and bring to a boil while whisking. Let cool. Preheat the grill, setting the burners to high. Place the ribs on a serving platter and sprinkle with cashews. Garnish with orange wedges. Serves 8 as a main dish or 16 as an appetizer
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
GRILLED PORK SPARERIBS WITH SODA BOTTLE BARBECUE SAUCE
To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.
Provided by Brigid Washington
Categories Pork Rib Pepper Garlic Paprika Dinner Lunch Appetizer Grill/Barbecue Wheat/Gluten-Free Tree Nut Free Soy Free Summer Father's Day Fourth of July Memorial Day Labor Day Juneteenth
Number Of Ingredients 9
Steps:
- Mix salt, brown sugar, black pepper, granulated garlic, paprika, and cayenne in a small bowl.
- Place spareribs on a rimmed baking sheet; pat dry with paper towels. Using a paring knife, remove silver skin from underside. (It should come off in a single sheet; start to separate it with the tip of your knife, then pull away with your hand. Removing the silver skin allows the dry rub and barbecue sauce to penetrate the meat; if you purchased ribs from a butcher, the silver skin may have already been removed.) Sprinkle dry rub all over ribs, patting to adhere. Using your hands, spread a thin layer of barbecue sauce all over ribs. Wrap in foil and chill at least 2 hours and up to 1 day.
- Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Strive to maintain a grill temperature between 280°F and 300°F. Place foil-wrapped ribs, bone side up, on grate over indirect heat. Cover and grill 30 minutes. Uncover grill and turn ribs over. Cover and grill until a meat thermometer inserted into the thickest part of ribs registers 145°F-160°F (peel back foil as needed to check), 20-30 minutes.
- Unwrap ribs and brush on both sides with more barbecue sauce. Grill, bone side up, uncovered, until sauce darkens and meat very tender and falling off the bones, 10-12 minutes. Using large tongs, carefully transfer ribs to a cutting board. Let rest 5-7 minutes before cutting between bones into individual ribs.
- Serve ribs with remaining barbecue sauce on the side.
GRILLED SPARE RIBS WITH BARBECUE SAUCE
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.
- Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see below). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
- Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.
More about "grilled pork spare ribs with ponzu sauce recipe 465"
PONZU-GLAZED PORK SPARE RIBS | FOOD FOR NET
From foodfornet.com
4.9/5 Category Main DishCuisine AsianTotal Time 20 hrs
GRILLED PORK RIBS WITH PONZU SAUCE - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (34)Total Time 1 hr 10 minsCategory DinnerCalories 710 per serving
GRILLED BBQ PORK SPARE RIBS : COOKING WITH BLISS
From cookingwithbliss.com
OVEN PORK RIBS WITH BARBECUE SAUCE | RECIPETIN EATS
From recipetineats.com
BEST GRILLED RIBS RECIPE - HOW TO COOK RIBS ON THE GRILL
From thepioneerwoman.com
10 BEST PORK SPARE RIBS BBQ SAUCE RECIPES | YUMMLY
From yummly.com
GRILLED PORK SPARE RIBS WITH PONZU SAUCE - RECIPES LIST
From recipes-list.com
BEST GRILLED RIBS RECIPE - HOW TO MAKE RIBS ON THE GRILL
From delish.com
HOW TO COOK RIBS ON THE GRILL (5 EASY STEPS)
From thegrillingdad.com
PONZU MARINATED PORK - A DELICIOUS FLAVOR COMBINATION!
From gladkokken.com
BBQ GRILLED PORK SPARE RIBS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
GRILLED SPARE RIBS RECIPE - RECIPETIPS.COM
From recipetips.com
GRILLED PORK SPARE RIBS WITH PONZU SAUCE | RICARDO | RECIPE
From pinterest.ca
GRILLED PORK SPARE RIBS WITH PONZU SAUCE RECIPE 465 RECIPE
From recipert.com
GRILLED PORK SPARE RIBS RECIPE | EPICURIOUS
From epicurious.com
TENDER GRILLED SPARE RIBS RECIPE - MASHED
From mashed.com
PONZU GRILLED PORK CHOPS - A FAMILY FEAST®
From afamilyfeast.com
RICARDO CUISINE: RECIPES, COOKING TIPS, MENUS, MEAL PLANS & VIDEOS
From ricardocuisine.com
You'll also love