Pork Loin Rib Ends Seared Braised And Glazed Recipes

BRAISED PORK RIBS

Seasoned and braised pork ribs in red wine. Serve with cooked rice or mashed potatoes.

Provided by tom

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs

Time 1h50m

Yield 2

Number Of Ingredients 8

Braised Pork Ribs image

Steps:

Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.

Nutrition Facts : Calories 883.7 calories, Carbohydrate 16.6 g, Cholesterol 175.2 mg, Fat 58.1 g, Fiber 2.8 g, Protein 37.6 g, SaturatedFat 17.4 g, Sodium 288.6 mg, Sugar 6.7 g

Ingredients

1 rack baby back pork ribs, separated
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
2 tablespoons canola oil
½ (750 milliliter) bottle red wine, or as needed
1 large sweet onion, minced
1 carrot, minced
1 large stalk celery, minced

BRAISED AND GRILLED OR BROILED PORK RIBS

The barbecued ribs I like best are cooked all the way through, using moist, relatively low heat, then finished over a high flame for a final browning. And you can nicely, if imperfectly, replicate this process by braising the ribs and then finishing them over the grill or in the broiler. Of course the broiler won't add wood flavor, but then neither will a gas grill or briquettes. What I did for the ribs in the recipe here was brown them, then slowly braise them in the oven (the top of the stove would work as well). When they were nearly falling off the bone I took them straight from the braising liquid and ran them under the broiler, just until they crisped up.

Provided by Mark Bittman

Categories dinner, barbecues, main course

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 9

Braised and Grilled or Broiled Pork Ribs image

Steps:

Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
Add allspice, cinnamon, ginger, chiles and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.

Nutrition Facts : @context http, Calories 821, UnsaturatedFat 37 grams, Carbohydrate 8 grams, Fat 67 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 792 milligrams, Sugar 0 grams, TransFat 1 gram

Ingredients

3 to 4 pounds spare ribs
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
10 allspice berries
2 or 3 3-inch cinnamon sticks
10 nickel-sized slices unpeeled fresh ginger or 1 tablespoon ground ginger
5 dried red chiles or a teaspoon of cayenne
5 cloves garlic, lightly smashed
1 bottle dark beer, like Guinness or any porter

BONE-IN RIBEYE PORK CHOPS BRAISED, GLAZED AND FLAVORFUL

This technique produces chops that are incredible flavorful, glazed and slightly crisp on the outside, tender and moist on the inside. I've been making chops this way for years and haven't found another producing chop more mouthwatering than these. They are made with an easy four step process using few ingredients and minimal pampering. Pork chops are rubbed with Tuscany seasoning and refrigerated for several hours or more. When ready to cook, chops are placed in a pan with high sides. Chicken stock is added, the pan covered and burner set to high heat. Once broth is evaporated, chops are seared on both sides in their own fat. Lastly wine is added to deglaze and caramelized. Finished chops are absolutely delicious. Rib eye chops are also economical. Selecting chops well marbled in their large centers will be more most when finished. Recipe below is made with 4 large chops and will generously serve four hardy eaters.

Provided by Peter Steriti

Categories Pork

Time 1h30m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 5

Bone-In Ribeye Pork Chops Braised, Glazed and Flavorful image

Steps:

Liberally sprinkle chops with Tuscany season all around. Refrigerate covered for at least three hours. Can substitute with minced garlic, sage, rosemary and Kosher salt.
Place chops in a high rimmed pan. Add the can of chicken broth, cover and place over high heat. When broth reduces by about half, flip chops over. Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides. Add a small amount of olive oil to supplement fat if needed.
Add wine. When nearly evaporated, a minute or two, glace chops on both sides and remove. Swirl some additional wine to deglaze the pan. Pour over chops and serve.
Note: White wine is traditionally used with pork. I prefer the robust flavor of a hardier red wine. Chops are bold enough to handle red.

Nutrition Facts : Calories 53.9, Fat 0.6, SaturatedFat 0.2, Sodium 32.6, Carbohydrate 2.4, Sugar 0.4, Protein 2.1

Ingredients

4 one inch thick pork rib eye
tuscany seasoning
14 1/2 ounces low sodium chicken broth
3/4 cup red wine (or dry white)
olive oil, as needed