RED HOT RIBS
This is adapted from a short-ribs recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". Since I'm not a big fan of beef ribs, I converted it to spareribs and adjusted the seasonings accordingly. Prep time does not include marinating time.
Provided by Toby Jermain
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Generously season rib pieces on all sides with seasoned salt, granulated garlic, and salt and pepper to taste, and rub with Worcestershire sauce and then with olive oil.
- Seal into a Ziploc plastic bag, and marinate in refrigerator at least overnight and preferably 2 nights, turning and kneading regularly.
- Spray a 9"x13"x2" (or larger) casserole with nonstick spray, and preheat oven to 425 degrees F.
- Heat olive oil in a large skillet over medium-high heat, brown ribs well on all sides.
- Drain them, transfer them to the casserole meaty side down, and set them aside.
- Drain excess fat from pan or add more olive oil as needed to total about 2 Tbsp.
- Reduce heat to medium, and add sliced onions.
- Stir to coat with oil, and saute until onions begin to soften.
- Add minced garlic, and continue to saute for another 3-4 minutes.
- While onions cook, combine all remaining ingredients in a medium bowl, and whisk until smooth, and adjust seasonings, lemon juice, and vinegar to taste.
- Stir into the skillet with the onions, and continue cooking until the mixture boils.
- Spread the onion mixture over the ribs, moving the ribs around so some goes underneath.
- Cover with aluminum foil, place in the oven, and immediately reduce the oven temperature to 350 degrees F.
- Bake, covered, for 1 hour, remove foil, turn ribs meaty side up, pushing them back under the onions, and bake for 1 hour longer.
- Transfer ribs to a serving platter, leaving as much sauce as possible in the casserole, and tent ribs with foil.
- Let the sauce sit for a couple minutes, then blot the surface with paper towels to remove as much grease as possible.
- Taste, and adjust tartness and seasonings to taste.
- Spoon the sauce over the ribs, and serve immediately.
- If desired, remove leftover meat from bones, and save with sauce for use in barbecue sandwiches.
- Serve with Cabbage and Daikon Slaw.
Nutrition Facts : Calories 1340.3, Fat 95.4, SaturatedFat 32.1, Cholesterol 369.5, Sodium 1228.4, Carbohydrate 16.1, Fiber 2.4, Sugar 8.1, Protein 105.3
RED RIBS
Make and share this Red Ribs recipe from Food.com.
Provided by Food.com
Categories Pork
Time 7h
Yield 1 Rack Ribs
Number Of Ingredients 20
Steps:
- Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs). Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness) lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center) without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
- A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.
Nutrition Facts : Calories 2578.7, Fat 12.2, SaturatedFat 2, Sodium 17580.5, Carbohydrate 644.6, Fiber 31.2, Sugar 556.3, Protein 21.8
CABBAGE AND DAIKON COLESLAW
This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". It isn't often that all of the recipes in an article are good, but this goes great with the Deviled Chicken Wings or Red Hot Ribs, which have also been submitted.
Provided by Toby Jermain
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine veggies in a medium bowl, and toss to combine.
- Whisk together all dressing ingredients, except olive oil, and then slowly whisk in olive oil.
- Pour over veggies, and toss to combine.
- Allow to set at room temperature for about 20 minutes for flavor to develop, taste, and adjust seasonings.
- Cover, and refrigerate until ready to serve.
- Best if served within a couple of hours, but still tasty, even though it's a little limp, for several days.
Nutrition Facts : Calories 198, Fat 14.1, SaturatedFat 2, Sodium 563.2, Carbohydrate 18.6, Fiber 5.9, Sugar 10.5, Protein 3.4
FRANK'S REDHOT BUFFALO CHICKEN WINGS
This is adapted from a recipe on Frank's RedHot website. These are spicy hot! I recommend recipe #344853 as a condiment!
Provided by mersaydees
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- If Frank's RedHot Buffalo Wings Sauce is not available, mix together the Frank's Red Hot Sauce with the butter.
- Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once. ALTERNATIVELY: Deep-fry at 375°F for 10 minutes; OR broil 6-inches from heat 15 to 20 minutes, turning once; OR grill over medium heat 20 to 25 minutes turning often.
- Toss wings in Buffalo Wings Sauce to coat.
- Serve with blue cheese dip and/or cucumber slices and/or celery slices if desired.
More about "red hot ribs recipes"
RED HOT RIBS - RECIPES MADE EASY
From recipesmadeeasy.co.uk
5/5 (7)Category Dinner,, MainCuisine InternationalPublished 2020-06-11
- Combine 3 tbsp honey, 2 tbsp tomato purée, 4 tbsp fruity sauce, 2tbsp sherry, 2 cloves of crushed garlic, 2 tbsp grated ginger, 1 tbsp mustard and 2tbsp chilli sauce in a large shallow dish.
RED WINE BRAISED SHORT RIBS RECIPE - TOM VALENTI | FOOD & WINE
From foodandwine.com
- Preheat the oven to 325°. Heat 2 tablespoons of the olive oil in a large enameled cast-iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
- Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover them and braise in the oven until the meat is very tender, about 3 hours.
- Transfer the ribs to a platter. Strain the braising liquid, pressing hard on the solids; skim the fat. Season with salt and pepper. Serve half of the ribs with some of the sauce. Reserve the rest in the remaining sauce for sandwiches.
COUNTRY STYLE PORK RIBS RECIPE | CONFESSIONS OF AN ...
From confessionsofanover-workedmom.com
- Mix together brown sugar, garlic powder, smoked paprika, onion powder, black pepper, ground cumin, beef broth, hot sauce, and barbecue sauce.
- Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook on high pressure for 45 minutes. Naturally release for 5 to 10 minutes before a quick release.
RED HOT SHORT RIBS - PARADE.COM
From parade.com
Occupation ContributorTotal Time 2 hrs 2 minsServings 8Calories 300 per serving
RED HOT & BLUE MENU PRICES [UPDATED 2022] - THEFOODXP
From thefoodxp.com
10 BEST CINNAMON RED HOTS RECIPES | YUMMLY
From yummly.com
BBQ PITMASTERS FROM RED, HOT AND BLUE SHARE RECIPES, TIPS ...
From myfox8.com
RED HOT RIBS & WINGS - HOME - LOS MOCHIS, SINALOA - MENU ...
From facebook.com
SPICY PORK RIBS RECIPE | SPICY BBQ RIBS | FRANK'S REDHOT® UK
From franksredhot.com
HOW-TO: CHINESE RED RIBS RESTAURANT RECIPE AUTHENTIC BEST ...
From youtube.com
FOODCOMBO
FOX BBQ FEST: RED HOT & BLUE'S ST. LOUIS-STYLE SMOKED DRY ...
From foxnews.com
RED HOT RIBS | RECIPE | BEST PORK RECIPE, PORK RECIPES ...
From pinterest.ca
WINGS AND BEER - RED HOT RIBS & WINGS, LOS MOCHIS ...
From tripadvisor.ca
RED HOT RIBS RUB WITH BARBECUE SAUCE - NEWMAN'S OWN
From newmansown.com
RED HOT BEEF RIBS RECIPE
From recipegoldmine.com
RECIPE FOR RED HOT BEEF RIBS - ONLINE RECIPES FROM HINDS ...
From hindsjerseyfarm.com
RED HOT & BLUE NUTRITION FACTS. CALORIES, CARBS, FAT ...
From myfooddiary.com
HOW TO MAKE CHINESE RED PORK RIBS | OUR EVERYDAY LIFE
From oureverydaylife.com
MIKES HARD RED FREEZE | LCBO
From lcbo.com
BUFFALO BABY BACK RIBS RECIPE | FRANK'S REDHOT US
From franksredhot.com
SWEET CHILI RIBS RECIPE | FRANK'S REDHOT CA
From franksredhot.com
RED-HOT SHORT RIBS OF BEEF - BLOG.WORKMAN.COM
From blog.workman.com
RED HOT - HOME | FACEBOOK
From facebook.com
BEEF SHORT RIBS WITH RED CHILI SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
RED HOT RIBS | RECIPE | BBQ RECIPES, RIB RECIPES, SWEET ...
From pinterest.com
BEST FIERY SWEET RIBS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TOP SECRET RECIPES | TONY ROMA'S RED HOTS SAUCE
From topsecretrecipes.com
RED HOT & BLUE, PLANO - MENU, PRICES & RESTAURANT REVIEWS ...
From tripadvisor.com
STICKY RED-HOT RIBS - CANADIAN LIVING
From canadianliving.com
SHORT RIBS | FOOD & WINE
From foodandwine.com
RED HOT RIBS | RECIPE | EASY RIB RECIPES, PORK RIBS, RIB ...
From pinterest.co.uk
GREAT GRILLING DEMANDS RED-HOT WINE CHOICES | CALGARY HERALD
From calgaryherald.com
RED HOT RIBS & WINGS, LOS MOCHIS - RESTAURANT …
From tripadvisor.ca
ARE RUBIN'S RED HOT WINGS IDENTICAL TO THE WINGS AT RIBS ...
From chowhound.com
#weeknight #time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #pork #oven #refrigerator #dietary #low-carb #low-in-something #meat #pork-ribs #equipment #4-hours-or-less
You'll also love