STICKY PEPPER-GLAZED RIBS
Provided by Trisha Yearwood
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the ribs: Preheat the oven to 350 degrees F.
- Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours.
- For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
- Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce.
- Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.
SALT AND PEPPER SPARE RIBS
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 7h25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g
JALAPENO RIBS
These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. I always make them for my husband's birthday. -Shirley Manthey, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first six ingredients; rub onto both sides of ribs. Place ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until tender. , Meanwhile, in a large saucepan, combine sauce ingredients; simmer, uncovered, for 30-40 minutes or until thickened. , Grill ribs, uncovered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat remaining sauce and serve with ribs.
Nutrition Facts : Calories 937 calories, Fat 56g fat (21g saturated fat), Cholesterol 223mg cholesterol, Sodium 1651mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 2g fiber), Protein 56g protein.
LEMON PEPPER BONELESS PORK COUNTRY STYLE RIBS WITH BACON
This is such an easy recipe, I hated to post but it is so tender and time saving. Some of the simplest recipes are the best. Country ribs have quite a bit of meat on them.
Provided by Montana Heart Song
Categories Pork
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Spray a glass 8 X 10 flat dish with pam.
- Preheat oven to 375*.
- Place the bonless country style ribs in the glass dish.
- Sprinkle the top with All Seasoning.
- Then Sprinkle the Lemon Pepper all over, tops and sides.
- Lay the bacon strips over the top of the ribs.
- Push the ribs together so the bacon strips cover all of the ribs.
- Sprinkle Lemon Pepper over the slices of bacon.
- Cover tightly with alumimum foil.
- Cook for 45 minutes. Then Peek, should be fork tender, if not a few minutes longer.
- I wrap up medium potatoes, coat with margarine, foil and cook at the same time. Serve with Coleslaw, or other Salad.
- I have never had any leftovers. There is something about the flavor of lemon pepper and bacon with pork that is tantalizing to the taste buds.
Nutrition Facts : Calories 48.9, Fat 4.8, SaturatedFat 1.6, Cholesterol 7.2, Sodium 88.8, Carbohydrate 0.1, Protein 1.2
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- Using a butter knife and a folded paper towel, remove the membrane under each rack of ribs by inserting the knife between the membrane and one of the bones, use the paper towel to get a better grip on the membrane and remove it completely; Brush the ribs with yellow mustard and season both side with the lemon pepper rub;
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