MILK AND HONEY RIBS
Recipe adapted from Steven Raichlen (writing for the NY Times) who in turn adapted it from Chef Cesare Giaccone at the Osteria dei Cacciatori in Albaretto della Torre (now run by his son), in the Piedmont region of Italy.
Provided by threeovens
Categories Pork
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- First you'll want to prepare the ribs by removing the silver skin or membrane from the back of each rib (slide a sharp implement under the membrane, then use a paper towel to grip it so you can peel it off).
- Next you will prepare the ribs to marinate by rubbing them all over with about 2 tablespoons of the oil, then sprinkle them, on both sides, with rosemary, sage, garlic, and a generous amount of salt and pepper.
- Arrange half the onions in a baking dish, top with the ribs; cover ribs with remaining onions, a bay leaf, and drizzle with vinegar.
- Cover and refrigerate 6 to 12 hours.
- Preheat the oven to 350 degrees F; pour the remaining oil in a roasting pan that is large enough to hold the ribs side by side.
- Heat the pan in the oven 5 minutes, then place the ribs, rounded side up (along with all the seasonings and onions) and roast for 30 minutes.
- Drizzle with the honey and roast for 10 minutes.
- Turn the ribs over and pour the milk and cream over them; roast for 1 hour.
- Meanwhile, if you are making the mushrooms, clean them then trim off the stems and cut into 1/4 inch slices.
- After the hour, turn the ribs over again, so that the rounded side is up again and arrange the mushrooms on top.
- Baste with pan juices and roast, basting occasionally, 30 minutes to 1 hour more (if at any time the meat starts to brown too much, press a piece of parchment paper or aluminum foil over them).
- You'll know the ribs are cooked because the meat will have shrunk back from the ends of the bones by 1/4-1/2 inch and they will be tender enough to tear apart with your fingers.
- Cut into 1 or 2 bone sections and serve with the mushrooms, if using.
Nutrition Facts : Calories 19474.2, Fat 1419.4, SaturatedFat 504.7, Cholesterol 5958.8, Sodium 7494.4, Carbohydrate 24.6, Fiber 1.8, Sugar 20.9, Protein 1637.1
HONEY & LEMON PORK RIBS
This makes a lovely light meal when served with a salad, some fresh bread and fruit. We hope you will enjoy this flavorful dish.
Provided by Baby Kato
Categories Ribs
Time 1h55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. To make the marinade: Add the garlic, honey, mustard and lemon juice to beef stock, stir well. Now add the ketchup, BBQ sauce, Worcestershire sauce and the dried herb mixture, making sure to blend well.
- 2. Place the prepare ribs in a pan, brush with olive oil and season with salt and pepper and Bake for 1 hour.
- 3. Pour the marinade over the ribs and bake for 45 minutes. (or until cooked to your preference)
HONEY GARLIC RIBS
Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.
Provided by Laurie Thompson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
- Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
- Bake for 1 hour, turning every 20 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g
MILK AND HONEY RIBS
Provided by Steven Raichlen
Categories dinner, weekday, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- If the butcher has not removed the membrane on the back of each rib rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off. Place the ribs in a baking dish and rub them on both sides with 2 tablespoons of the oil. Sprinkle both sides with the rosemary, sage, garlic and generous amounts of salt and pepper. Arrange the onion under and over the ribs, top each rack with a bay leaf, and drizzle with the vinegar. Refrigerate, covered, 6 to 12 hours.
- Heat the oven to 350 degrees. Pour the remaining oil into a roasting pan large enough to hold the ribs side by side. Put the pan in the oven for 5 minutes. Add the ribs, rounded side up, along with the seasonings, onions and garlic. Roast for 30 minutes. Drizzle with the honey and roast 10 more minutes. Turn the ribs over and pour the milk and cream over them. Roast for 1 more hour.
- At this point, if using the mushrooms, wipe with a damp paper towel and trim off the stem ends. Cut into 1/4-inch slices. Turn the ribs over, rounded side up again. Arrange the mushrooms on top. Spoon any pan juices over the top and continue roasting, basting occasionally, 30 minutes to 1 hour more. If the meat starts to brown too much, press a sheet of parchment paper or aluminum foil on top.
- When the ribs are cooked, the meat will have shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs should be tender enough to pull apart with your fingers. Cut the ribs into 1- or 2-bone sections and serve at once with the optional roasted mushrooms.
More about "milk and honey ribs recipes"
BEST HONEY GARLIC BACK RIBS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BABY BACK RIBS RECIPES - NYT COOKING
From cooking.nytimes.com
MILK AND HONEY RIBS – RECIPE WISE
From recipewise.net
MILK AND HONEY RIBS RECIPES - MILK AND HONEY RIBS RECIPE
From cookandpost.com
HONEY-AND-SOY-LACQUERED RIBS RECIPE | MYRECIPES
From myrecipes.com
LEMON HONEY PORK RIBS | JAMIE OLIVER RECIPES
From jamieoliver.com
HONEY BBQ RIBS RECIPE - SIMPLE JOY
From simplejoy.com
HONEY GARLIC OVEN-BAKED BARBECUE RIBS - THE BUSY BAKER
From thebusybaker.ca
HONEY GLAZED RIBS (蜜汁排骨) - THE WOKS OF LIFE
From thewoksoflife.com
MILK AND HONEY RIBS - DINING AND COOKING
From diningandcooking.com
MILK AND HONEY BRAISED SHORT RIBS — HALF & HALF MAGAZINE
From halfandhalfmag.com
BAKED HONEY GLAZED PORK RIBS - JO COOKS
From jocooks.com
MILK & HONEY BEEF RIBS - COOKING WITH THE COUNT!
From cookingwiththecount.com
HOISIN-GLAZED BABY BACK RIBS – INSTANT POT RECIPES
From recipes.instantpot.com
HONEY BARBECUE RIBS – FROM THE OVEN! - ROCK RECIPES
From rockrecipes.com
16 BEST RIBS RECIPES - HOW TO COOK RIBS - THE PIONEER WOMAN
From thepioneerwoman.com
MILK AND HONEY RIBS RECIPE
From recipenode.com
HOT HONEY BABY BACK RIBS RECIPE - TODAY
From today.com
MILK AND HONEY RIBS - COOKEATSHARE
From cookeatshare.com
NEW RESTAURANTS AND POP-UPS TO TRY IN LOS ANGELES THIS …
From latimes.com
You'll also love
Related Search