COUNTRY PORK RIBS
These hearty ribs feature a lip-smacking sauce that's deliciously tangy with just the right hint of sweetness. "The marinade is absolutely terrific for country-style ribs, but I've found it's great with other meats, too," says Brian Johnson of LaGrange, Georgia.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first 10 ingredients; mix well. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs. Seal and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from the ribs. Grill, covered, over indirect medium heat for 20 minutes on each side. Meanwhile, in a saucepan, combine the honey, brown sugar and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Baste ribs with some of the sauce. Grill 15-20 minutes longer or until a thermometer reads 160°, turning and basting occasionally. Serve with the remaining sauce.
Nutrition Facts :
GRILLED COUNTRY STYLE PORK RIBS
Make and share this Grilled Country Style Pork Ribs recipe from Food.com.
Provided by Rhonda K
Categories Pork
Time 1h5m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wisk together the Brown Sugar, Pepper, Garlic Powder, Onion Powder, Water, Worcesteshire Sauce and Soy Sauce. Then wisk in the Mustard. Reserve 1/4 cup of the marinade.
- Trim the pork ribs and place in a sealable plastic bag in a large bowl.
- Pour in the marinade remove the excess air and seal the bag. Let the ribs marinade at room temerature for 30 minutes.
- Heat up the grill and clean the grates.
- Mix the reserve marinade with the barbecue sauce.
- Remove the meat from the marinade and discard the remaining marinade.
- Brush the meat with the marinade & Barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes. When meat temp reaches 155° remove from grill and enjoy.
Nutrition Facts : Calories 358, Fat 18.1, SaturatedFat 3.6, Cholesterol 112.1, Sodium 789.1, Carbohydrate 16.8, Fiber 0.4, Sugar 13.3, Protein 30.3
MARINATED PORK RIBS
I found this in the recipe book and it look really nice. The book says you could replace pork spare ribs with 800g pork fillet.
Provided by tomoko matsunaga
Categories Pork
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make marinade:.
- Combine soy sauce, hoisin sauce, mirin, sweet chili and honey in a large ceramic ovenproof dish. Add ribs to marinade and turn to coat. Cover and refrigerate for at least 8 hours.
- Remove ribs from fridge 30 minutes before cooking. Preheat oven to 200°C Roast ribs, basting with marinade every 10 minutes, for 30 minutes or until cooked through.
Nutrition Facts : Calories 1043.5, Fat 79.1, SaturatedFat 29.8, Cholesterol 259.9, Sodium 2568.5, Carbohydrate 18.2, Fiber 0.8, Sugar 13.7, Protein 61.2
COUNTRY PORK RIBS
These hearty ribs feature a lip-smacking sauce that's deliciously tangy with just the right hint of sweetness. Prep. time does not include refrigeration time. Great with other meats too.
Provided by Skeeter
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the first 10 ingredients; mix well.
- Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs.
- Seal and turn to coat; refrigerate for at least 4 hours.
- Cover and refrigerate remaining marinade.
- Drain and discard marinade from the ribs.
- Grill, covered, over indirect medium heat for 20 minutes on each side.
- Meanwhile, in a saucepan, combine the honey, brown sugar and reserved marinade.
- Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Baste ribs with some of the sauce.
- Grill 15-20 minutes longer or until a meat thermometer reads 160 degrees, turning and basting occasionally.
- Serve with the remaining sauce.
Nutrition Facts : Calories 656.8, Fat 42.8, SaturatedFat 14.8, Cholesterol 156.5, Sodium 1125.3, Carbohydrate 26.6, Fiber 0.7, Sugar 23.2, Protein 40.5
LEMON-LIME COUNTRY STYLE PORK RIBS
So fresh and tart. I really like the combo of lemon-lime with pork although you could use this marinade and bbq sauce recipe for any meat or veggie you like.
Provided by carbsrfromhvn
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine ingrediets for your marinade and pour over meat or veggies. Refrigerate for 1 hour or overnight.
- Heat small saucepan over medium. Add olive oil, garlic, and chili powder. Saute for about one minute. Add remaining ingrediets and combine. Simmer until your desired consistancy is reached.
- It is up to you how you bring the marinated ingredients and BBQ sauce together. You can use the grill, oven, or stove-top. I personally like to brown my country ribs on all sides then add the finished BBQ sauce to the ribs. I simmer with a lid on until the ribs are done.
- Enjoy!
Nutrition Facts : Calories 185.1, Fat 11.6, SaturatedFat 1.6, Sodium 706, Carbohydrate 21.9, Fiber 0.3, Sugar 19.1, Protein 1.2
PIRI-PIRI PORK RIBS
Try these pull-apart pork ribs with smoky piri-piri spices and a sticky barbecue sauce. Cook them on a barbecue if you like, or in the oven
Provided by Barney Desmazery
Categories Barbecue
Time 4h10m
Number Of Ingredients 9
Steps:
- Tip all the marinade ingredients into a mini chopper or blender along with a large pinch of salt and blitz until smooth. If there's a thin membrane on the back of the ribs, peel this off as best you can. Smear half the marinade over the ribs, then transfer to a large plate, cover and chill for at least 2 hrs or up to 24 hrs.
- If you have a lidded or kettle barbecue, set it up for indirect cooking (with coals on one side and a drip tray under where you'll be cooking the ribs). If you can read the temperature on your barbecue, it should be at about 150C. Or, heat the oven to 160C/140C fan/gas 3. If slow-cooking on the barbecue over the drip tray, first pour 500ml water into the tray, lay the ribs on the grill rack above, cover the barbecue with its lid and cook the ribs for 2-3 hrs, turning occasionally and topping up the tray with water if needed. If you're starting the ribs off in the oven, put them in a roasting tray, cover tightly with foil and bake for 2 hrs-2 hrs 30 mins until the bones are exposed and the meat is tender. While the ribs are cooking, tip the rest of the marinade into a small saucepan and simmer for 10 mins until thick and gloopy -this is the sauce to serve with the ribs. When the ribs are cooked, leave to cool a little and tip any cooking juices into the barbecue sauce. The sauce and ribs can be prepared up to two days ahead, left to cool then kept chilled.
- Remove the ribs to a board and remove the drip tray from the barbecue, if using. Set the barbecue up for direct cooking, light some new coals or set a gas barbecue to medium. Return the ribs to the grill, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce as soon as they start to char and turn every minute until well-coated, charred at the edges, caramelised and sticky. Serve each person a half-rack of ribs with any extra sauce on the side.
Nutrition Facts : Calories 435 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium
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