SWEET-TEA RIBS WITH LEMONY POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 teaspoons salt and 1/4 teaspoon pepper. Grate in the orange zest. Pat the ribs dry and trim the membrane from the underside. Rub the tea mixture over the ribs; place in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes.
- Preheat the oven to 275 degrees F. Steep the remaining 3 tea bags in 2 cups boiling water, about 5 minutes. Discard the bags and stir in the remaining 2 tablespoons brown sugar and the juice of half the orange. Pour the mixture around the ribs in the pan. Cover with foil and roast until tender, about 1 hour 30 minutes.
- Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 5 minutes. Drain and cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half the lemon; add the juice of the lemon half. Fold in the potatoes and add 11/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve.
- Remove the ribs from the oven and increase the temperature to 450. Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Baste the ribs with some of the liquid, then return to the oven and cook, uncovered, basting a few times, until the ribs are dark and glazed, 20 to 30 minutes.
- When the remaining liquid in the saucepan is syrupy, add lemon juice to taste. Brush the ribs with the glaze. Cut the racks into pieces and serve with the potato salad.
SWEET TEA BABY BACK RIBS
Make and share this Sweet Tea Baby Back Ribs recipe from Food.com.
Provided by Food.com
Categories Meat
Time P1DT2h
Yield 2 slabs
Number Of Ingredients 15
Steps:
- Heat tea in a sauce pan over medium heat. Add sugar and remaining brine ingredients. Heat through, stirring occasionally until sugar dissolves in tea. Pour brine into large bowl. Cool and refrigerate for 4 hours.
- Cut each rib in half and add to brine. Place in the fridge for 18 to 24 hours. Remove ribs from brine and pat dry. Place bone side on a cutting board and rub with rib spice. Turn rib over and rub other side with rib spice.
- Prep your grill for indirect grilling by placing coals on only one side of the grill. Cook over indirect heat (250 to 300 degrees temperature) for about 2 hours, turning often and checking flame for any small flare ups.
- Feel free to lightly brush ribs with your favorite sauce about 15 minutes prior to removing them from grill.
Nutrition Facts : Calories 3681, Fat 191.5, SaturatedFat 69, Cholesterol 737.5, Sodium 29342.3, Carbohydrate 290.8, Fiber 8.3, Sugar 223.1, Protein 214.8
SWEET-AND-SPICY BABY BACK RIBS
Provided by Food Network Kitchen
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place the ribs bone-side down in a large roasting pan, then add the beer. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.
- Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the chile powder and cook 1 minute. Stir in the chile sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes. Remove the ribs from the oven; increase the temperature to 400 degrees F. Uncover the pan; carefully pour out the cooking liquid. Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes. Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss. Photograph by Anna Williams
JUICY TERIYAKI BABY BACK RIBS
A friend gave me his personal recipe for teriyaki pork ribs years ago. This is now the only recipe I will use. They are so tender and juicy and just melt in your mouth and fall off the bone. Try it! I think you'll be hooked!
Provided by Kim Tremblay
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Place ribs in a very large pot, cutting them in half if necessary. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper, then add water to cover ribs. Stir ingredients by spinning the ribs around in the pan. Bring to a low boil and cook for 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
- Remove ribs from the pan and place on the prepared baking sheet. Add barbecue sauce to both sides.
- Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.
Nutrition Facts : Calories 522.4 calories, Carbohydrate 36.8 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 10.9 g, Sodium 3321.2 mg, Sugar 29.9 g
SWEET TEA RIBS WITH LEMONY POTATO SALAD
As seen in Food Network Magazine. The glaze is absolutely amazing - nice and citrusy with the tea shining through, and the lemon in the potato salad ties the whole dish together.
Provided by Columbus Foodie
Categories Pork
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the contents of 3 tea bags with 1/4 cup brown sugar, 2 teaspoons salt, 1/4 teaspoons pepper and the zest of one orange in a bowl. Rub the tea mixture over both sides of the ribs, which have been pat dry and from which you've removed the tough membrane from the underside. Place the ribs in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes.
- Preheat the oven to 275°F Steep the remaining 3 tea bags in 2 cups of boiling water which have been poured into a cup, about 5 minutes. Discard the bags and stir in the remaining 2 tablespoons brown sugar and the juice of half the orange. Pour the mixture around the ribs in the pan. Cover tightly with foil and roast in the center of the oven until tender, about 90 minutes.
- Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 10 minutes. Do not overcook. Drain and lay out on a cookie sheet to cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half the lemon, and the juice of the lemon half. Fold in the potatoes and add 1 1/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve.
- Remove the ribs from the oven and increase the temperature to 450°F Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Baste the ribs with some of the liquid, then return to the oven and cook uncovered, basting a few times, until the ribs are dark and glazed, 20 to 30 minutes.
- When the remaining liquid in the saucepan is syrupy, add lemon juice to taste. Brush the ribs with the glaze. Glaze will thicken as it cools. Cut the racks into pieces and serve with the potato salad.
BABY BACK RIBS
These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.
Provided by KHEFFN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 10h30m
Yield 4
Number Of Ingredients 2
Steps:
- Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Nutrition Facts : Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g
SWEET & SASSY BABY BACK RIBS
My family loves this recipe and I always have to triple it when the entire gang is home. I usually have to make three to four slabs, because my family loves this and any leftover ribs taste great when reheated.-Terri Kandell, Addison, Michigan Teacher, Brooklyn Elementary, Brooklyn, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Set aside 3 cups for basting and serving., Brush remaining sauce over ribs. Place bone side down on a rack in a large shallow roasting pan. Cover tightly with foil and bake at 325° for 1-1/2 to 2 hours or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill ribs, covered, over medium heat for 15-25 minutes or until browned, turning and brushing occasionally with some of the reserved sauce. Cut into serving-size pieces; serve with sauce.
Nutrition Facts : Calories 605 calories, Fat 31g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 1084mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 0 fiber), Protein 25g protein.
SWEET AND SOUR BABY BACK RIBS SHEET PAN RECIPE BY TASTY
Here's what you need: diced pineapple, rice vinegar, vegetable oil, soy sauce, fresh ginger, ketchup, honey, garlic, cornstarch, baby back ribs, salt, pepper, red bell peppers, green bell peppers, sesame seeds, fresh scallions, white rice
Provided by Frank Tiu
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275°F (140°C).
- Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half.
- Place the baby back ribs on a baking sheet and season with salt and pepper on both sides.
- Brush half of the glaze all over the ribs.
- Cover the ribs with aluminum foil, wrapping tightly.
- Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C).
- Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs.
- Bake for 20 minutes, until the peppers are softened.
- Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside.
- Enjoy!
Nutrition Facts : Calories 857 calories, Carbohydrate 40 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 30 grams
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