Pork Ribs And Chiles Recipes

Steps:

• Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
• Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
• Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
• Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

Steps:

• Place racks in upper and lower thirds of oven; preheat to 300°F. Pat ribs dry with paper towels. Sprinkle evenly on all sides with mushroom powder, patting to adhere, then rub miso all over to lightly and evenly coat. Wrap each rack in a double layer of foil, crimping edges to seal. Divide foil packets between 2 rimmed baking sheets (2 packets per sheet) and bake until meat is fork-tender at the thickest part but not falling off the bones, 2-2½ hours. Let cool slightly, then unwrap.
• While the ribs are baking, heat oil and chiles in a medium saucepan over medium-low, stirring often, until chiles darken in color a few shades and are fragrant, about 3 minutes. Add onion and salt and continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add gochujang, tamari, and vinegar and cook until thickened slightly, about 5 minutes. Remove pan from heat and stir in honey.
• Transfer mixture to a blender and purée until smooth and slightly glossy. Pour glaze into a small bowl or airtight container and let cool.
• Heat broiler. Line a clean rimmed baking sheet with foil and lightly coat with nonstick spray. Cut each rack in half (this will allow you to puzzle all the ribs onto the sheet) and arrange, meaty side up, in a single layer on prepared baking sheet; brush with glaze. Broil ribs until glaze is set and slightly darkened in color (watch them closely so that the glaze doesn't burn), about 4 minutes.
• Transfer ribs to a platter and top with scallions and fried shallots (if using).
• Do Ahead: Sauce can be made 5 days ahead; cover and chill. Ribs can be baked 2 days ahead; let cool, then wrap tightly in plastic and place in an airtight container. Cover and chill.

Steps:

• Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
• Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
• Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
• Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
• Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

Steps:

• Prepare the ribs by removing the thin, white skin-like membrane on the inside of the rib surface if still present (or have your butcher do it for you). Make small slashes, using the point of a very sharp knife, between the ribs without cutting all the way through. Reserve the ribs.
• Combine the onion, chiles, and seasonings in a deep stockpot and add water to fill 1/2 full. Bring to a boil over medium heat and add the ribs when the water first reaches the boil. Lower the heat and cook at a simmer for 10 to 15 minutes, depending upon the rib size, or until the ribs are soft and cooked half way through.
• Prepare the grill to medium high temperature and prepare the wood chips according to the manufacturer's instructions. Introduce the wood chips to the fire prior to the ribs entering the grill. While the grill is the best method to use for preparing the ribs, the oven may also be used to bake the ribs, however, the applewood chips should not be used in the oven! Preheat the oven to 375 degrees F, place the ribs in an oven proof baking pan, and place them in the center of the oven, liberally basting with the Red Chile Glaze. Bake for a total of 25 to 30 minutes, turning the ribs over half way through the baking process and basting with additional sauce.
• Place the ribs on the grill and liberally baste with the Red Chile Glaze, prepared ahead of time. Continue to cook of the grill for 8 to 10 minutes per side or until the ribs are very soft and flexible. Remove from the heat and serve accompanied by the glaze, red beans, and the vegetable of your choice.
• Combine cornstarch and juice and mix until smooth. Place into a saucepan with the remaining ingredients and cook over medium high heat until mixture thickens. Add seeds from the chiles, and if it gets too thick, add water water.
• Note: You may want to add more vinegar or juice depending on how sweet or sour you like things. Keep covered in the refrigerator for up to a week.

Steps:

• Preheat oven to 225º F.
• In a food processor or blender, combine the paste ingredients and blend until smooth.
• Dry the ribs with paper towels, then rub them thoroughly with the paste.
• Place the ribs on two baking sheets and slow roast for 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. The longer you cook the ribs the better, just don't let them dry out.
• Remove the ribs from the oven.
• They can go right onto the grill, stand out for a while, or be refrigerated, covered, for up to 2 days.
• While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
• Light a fire in your grill.
• You want a very low charcoal fire with the rack set as high as possible.
• Put the ribs on the grill and let them stay there as long as your patience allows.
• A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side.
• If you're into prolonging your guests' agony.
• Of course, the longer the ribs cook, the better.
• Brush them with the sauce during the last minute on the grill.
• Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.

Steps:

• Combine the garlic, jalapeño, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Transfer this marinade to a bowl.
• Season the ribs with salt and pepper. Put them in a large resealable plastic bag, pour 2 cups of the marinade over them, and refrigerate overnight. Cover and refrigerate the remaining marinade.
• Prepare a medium-hot fire in a grill.
• Remove the ribs from the bag, shake off the excess marinade, and place on the grill. Grill for 15 to 20 minutes, basting with the reserved marinade and flipping them frequently so that they cook evenly. Serve.
• Recommended wine: A red wine with ripe fruit and hints of spice and black pepper, such as a Malbec from Argentina or the Cahors region in France. Of course, the combination of barbecue and beer never misses.

Steps:

• Cut ribs into serving-size pieces; rub with 1 tablespoon cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches. Place ribs in a 6-qt. slow cooker., Add onion to same pan; cook and stir 2-3 minutes or until onion is tender. Add salsa verde, green chiles, broth, 1/4 cup cilantro, flour, garlic, cayenne and remaining cumin to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. Sprinkle with additional cilantro.

Steps:

• Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
• To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
• For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

Steps:

• A day in advance, prepare the sauce.
• heat oil in a large heavy saucepan over medium heat.
• Add in the onion and garlic; saute for about 5 minutes.
• Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer for about 30-35 minutes.
• Cool to room temperature, cover and refrigerate overnight.
• Also a day in advance, prepare the ribs.
• Make slits in the underside (white part) of the ribs and place in a large roasting pan.
• In a small cup mix the liquid smoke and cider vinegar, brush over the ribs and refrigerate for 2 hours.
• After 2 hours, mix together the remaining seasonings and rub on all sides of the ribs; cover and refrigerate for 24 hours.
• To cook the ribs, set oven to 300 degrees.
• Season all sides of the ribs with salt and pepper, then arrange ribs (meat-side) up in a single layer on two baking sheets.
• Roast for about 3 hours, covering loosely with foil if the ribs are browning too much.
• After about 1-1/2 hours of roasting time change the position of the baking sheets, moving the bottom one up and the top one down.
• When the roasting time is almost finished, brush both sides of the ribs using the prepared sauce (leave some sauce to serve at the table) place back in the oven and roast for about 25 minutes more.
• Remove and cover loosely with foil and let stand for about 20 minutes.
• Cut the ribs between the bones and serve with remaining sauce.