SPARERIB MARINADE
Make and share this Sparerib Marinade recipe from Food.com.
Provided by kathy.cholewa
Categories < 4 Hours
Time 2h10m
Yield 1 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blend all ingredients in a blender, cut slices in the ribs and chicken, spread mixture and let sit for an hour or two.
- Note: the sauce because of the hot peppers is very hot to the taste before it is cooked, however, the heat from the peppers dissipates after it is cooked.
Nutrition Facts : Calories 114.2, Fat 0.1, Sodium 18.9, Carbohydrate 29, Fiber 1.1, Sugar 26.4, Protein 0.6
BEER & HONEY MARINADE FOR SPARERIBS
Do you like spareribs...you will love my dad's marinade recipe ...It's really good and very easy to make.
Provided by Baby Kato
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and place in large ziploc bag.
- Marinate in fridge for 24 hours. Turn bag over several times.
- Drain the ribs, but reserve marinade for use while ribs are cooking.
- Cook ribs your favourite way, these are good baked in the oven or bbq on the grill.
- Enjoy.
TAKEOUT-STYLE CHINESE SPARE RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h15m
Yield 20 to 24 ribs
Number Of Ingredients 9
Steps:
- Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
- Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
- Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
- Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.
SPARERIB MARINADE
I can't remember where I found this recipe, but to me this is the best pork rib marinade out there. Honey and pork is a winning combination and these ribs are finger licking good.
Provided by Loadedpbj
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Arrange the spareribs in a single layer in a nonmetallic dish.
- Mix all the ingredients for the marinade together and pour over the spareribs.
- If you don't really like ginger that much you may find it a bit over powering and would want to reduce it.
- Cover and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 190°C and arrange the ribs on the rack of a roasting pan.
- Oven roast for 50-60 minutes, basting occasionally with the marinade.
- Turn every 10 minutes.
- Or just throw them on the BBQ.
- Cut the ribs into portions and serve.
Nutrition Facts : Calories 824.5, Fat 59, SaturatedFat 22.3, Cholesterol 194.6, Sodium 1740.4, Carbohydrate 27.1, Fiber 0.6, Sugar 23.6, Protein 45.1
SLOW-BAKED SPARERIBS WITH MANGO-CHUTNEY MARINADE
Categories Fruit Garlic Ginger Pork Bake Fourth of July Picnic Super Bowl Dinner Mango Pork Rib Fortified Wine Sherry Summer Winter Honey Sesame Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Arrange rib racks in large roasting pan. Whisk all remaining ingredients in bowl. Pour marinade over ribs, turning to coat. Cover; chill overnight, turning ribs once.
- Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300°F. Drain ribs; reserve marinade. Transfer marinade to saucepan; bring to boil. Remove from heat. Place each rack of ribs on large rimmed baking sheet. Place 1 baking sheet on each rack in oven. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total. Cut between bones to separate ribs. Transfer to platter; serve.
MARINATED THAI-STYLE PORK SPARERIBS
Provided by Stanley Lobel
Categories Pork Bake Marinate Super Bowl Backyard BBQ Dinner Pork Rib Tailgating Family Reunion Party Dairy Free Peanut Free Tree Nut Free
Yield Serves 4 as a main course; 8 as an appetizer
Number Of Ingredients 12
Steps:
- 1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.
- 2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.
- 3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .
SIZZLING SPARE RIBS WITH BBQ SAUCE
Some like it hot, so sizzle your ribs with BBQ sauce
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
- Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.
Nutrition Facts : Calories 484 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 28 grams sugar, Protein 33 grams protein, Sodium 3.09 milligram of sodium
RIB MARINADE
This is good on grilled meats - chicken, beef - however, we always use it for pork ribs. I omit the oil and have never had a problem but I know marinade is technically supposed to have oil so I put it in the recipie. I don't really know where this recipe comes from. Can be used for up to 10 lbs of meat. Can be stored in the refrigerator if you don't use it all.
Provided by Keolani
Categories Meat
Time 13m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients.
- Marinade meat several hours or overnight.
- Can freeze.
Nutrition Facts : Calories 919.3, Fat 95.4, SaturatedFat 12.2, Sodium 5302.9, Carbohydrate 13.3, Fiber 2.1, Sugar 4, Protein 8.5
BARBECUE RIBS
This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.
Provided by SEEsign
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
- In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
- Preheat grill for medium heat. Position grate four inches above heat source.
- Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g
SIMPLE SPARE RIBS
This simple recipe will have everyone looking for seconds at the dinner table!! Great way to feed a party too as you can double it as many times as you need to!
Provided by JENN_BEAN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil.
- Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 5 g, Cholesterol 102.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 27.5 g, SaturatedFat 6.3 g, Sodium 404.2 mg, Sugar 2.6 g
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
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