Stick To The Ribs Barley And Currant Cakes Recipes

Steps:

• Preheat oven to 375 degrees F.
• Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
• Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
• In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches.

Steps:

• In a large saucepan over medium-high heat, add 3 tablespoons oil. Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened. Mix well. Add chicken stock and bring mixture to a boil. Cover and reduce heat to low. Cook for 30 minutes until barley is tender and liquid is absorbed. Remove sprigs of thyme. Fold in currants and parsley.
• Remove barley to a parchment lined sheet tray. Allow to cool completely in refrigerator. Once cooled, add barley mixture to a bowl. Mix in flour and egg. Form mixture into 3-inch patties and place on a platter.
• In a large saute pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side. Remove from pan and serve.

Steps:

• Set a large pot or Dutch oven over high heat. Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!). Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total. Work in batches so as to not overcrowd the pot. You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising. Remove the ribs and set aside.
• Add the carrots, celery and onions to the pot. Saute the vegetables until caramelized and wilted, 8 to 10 minutes. Add the garlic and toss to combine and heat through. Return the ribs to the pot and nestle in amongst the vegetables. Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes. Season lightly with salt and pepper, then stir and bring to a boil. Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours. Periodically skim any excess fat on the surface and discard.
• After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes. When done, remove the bay leaf, thyme and rosemary stems. Taste and season the braise with salt and pepper and serve.

Steps:

• Preheat the oven to 300 degrees F.
• Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
• Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
• Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
• Heat a grill or grill pan for cooking at medium-high heat.
• Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.

Steps:

• In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
• Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size).
• Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
• Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
• Set oven to 350 degrees.
• Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
• Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
• Pour the remaining marinade from the bags into a bowl.
• Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time).
• Transfer the ribs to a serving platter and cut between bones.
• Delicious!

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
• Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
• Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.

Steps:

• Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they're covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
• Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
• When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.

Steps:

• Rub the ribs with the cumin, sugar, salt, pepper and oil. Pan fry the ribs for 5 minutes on each side or until golden.
• Chuck into a large casserole dish with the remaining ingredients.
• Bake at 160 degrees Celcius, covered, for 2 hours.
• Increase heat to 200 and take off lid. Bake another 30-40 minutes to thicken the sauce until dark and a little syrupy.
• Serve garnished with raw fresh corn kernels and serve with cornbread and steamed fresh greens.

Steps:

• The previous night, soak the black beans in a bowl of water. This will allow them to expand in preparation for cooking. In the morning, drain and rinse. Set aside.
• Place bacon in a frying pan on Medium/High heat. Cook until crispy. (You might want to cook more than the specified amount because you know you're going to be nibbling.) Remove to paper towels to drain.
• Cut pork into 1-1/2" chunks. Place them in a bag with the flour, and shake to coat. Place them in the frying pan with the hot bacon drippings, and brown. Remove to the paper towels to drain.
• Cut each onion into 8 chunks. Add to the hot drippings and flour residue and stir for about a minute. (You should still be on the Medium/High setting) Add the balsamic vinegar and stir. This will deglaze the pan while you are softening the onions. It should be smelling pretty good in your kitchen right about now!
• Pour this into the crockpot (brown bits and all) and add the pork and the bacon, which you have broken up into several pieces.
• Add in the beans, barley, celery, carrots, broccoli, garlic, broth concentrate and water. Stir.
• Cover and cook on LOW for 7 - 8 hours.
• After 6 or 7 hours, check the beans. They should be firm but not hard. If they are still hard, replace the lid and check again in another hour. When they are cooked -- add in the salt, pepper and pasta. Give it a good stir, then replace the lid, cooking for another hour or until the pasta is done to your likeness.
• Enjoy!
• IMPORTANT: Salt prohibits the beans from cooking properly. Do Not add the salt before the beans are done. Although there is salt in the broth concentrate, it isn't enough to affect the cooking process.

Steps:

• Preheat oven to 275 degrees.
• Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
• In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
• Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
• Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
• While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
• In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
• Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
• Top with sesame seeds and green onions.

Steps:

• Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.
• Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.
• Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.

Steps:

• Preheat oven to 350F°.
• CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
• Remove and discard tea bags; cool tea to room temperature.
• Stir in sour cream.
• Combine flour, baking powder, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in vanilla.
• Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
• Spoon batter into a 10-inch tube pan coated with cooking spray.
• Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 15 minutes on a wire rack.
• Remove from pan; cool completely on wire rack.
• GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
• Remove and discard tea bag.
• Add powdered sugar and juice to brewed tea, stirring well with a whisk.
• Drizzle glaze over cake.