TENDER PORK SPARE RIBS
I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!
Provided by Kerri Jaggers
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 16h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
- Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
- Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
- Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Nutrition Facts : Calories 943.3 calories, Carbohydrate 37.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 0.7 g, Protein 58.4 g, SaturatedFat 22.2 g, Sodium 701.5 mg, Sugar 29.7 g
EASY TENDER RIBS
This is my spin on a rib recipe I found on the web. Easy, falling of the bone tender, and sure to please. What else could you ask for? All ingredients can be altered to your taste!
Provided by Chris 5
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut your ribs to fit the largest pot you have.
- Add onion, garlic, one bottle of BBQ sauce, and beer, if using. Add water to cover. Mix.
- Bring uncovered to boil, lower heat and simmer for at least 45 min to an hour. Remove ribs to a platter and let cool slightly. Slather generously with your remaining bottle of BBQ sauce, saving some for basting while grilling.
- (At this point, you can either fire up the grill, or put the ribs away until you are ready to grill them. I often make these in the morning, and grill them in a flash for dinner.).
- Preheat your charcoal or gas grill, and throw the ribs on (bone side down first) for about 10 min per side, basting with remaining BBQ sauce often. Watch so they don't burn.
- Serve with your favorite BBQ sides. Enjoy!
Nutrition Facts : Calories 1091.9, Fat 72.1, SaturatedFat 25.7, Cholesterol 267.5, Sodium 2525, Carbohydrate 40.1, Fiber 3.5, Sugar 11.3, Protein 60.6
AIR FRYER SPARERIBS
We used an air fryer to turn spareribs into a quick and easy weeknight dinner. Separating the ribs helps them to fit in the fryer, cook quickly and get an even, golden crust all over. Make sure you dip them in the warm barbeque sauce immediately after they are done cooking--they'll absorb more flavor while still hot.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Whisk together 1 tablespoon salt, 2 tablespoons pepper and 1 teaspoon of the paprika in a large bowl until well combined. Add the ribs and toss to coat, pressing the seasoning into each rib.
- Preheat a 3.5-quart air fryer to 350 degrees F. Transfer the ribs to the fryer basket and cook until the ribs are tender and golden brown, about 40 minutes.
- Meanwhile, combine the ketchup, cider vinegar, white vinegar, brown sugar, Worcestershire, hot sauce, 2 teaspoons salt, 2 teaspoons pepper, 3/4 cup water and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar is melted and the sauce is warmed through, about 2 minutes. Cover and keep warm over low heat.
- Once the ribs are cooked, dip each one into the sauce, letting any excess run off. Serve with the remaining sauce on the side.
WONDERFULLY TENDER PORK SPARERIBS
I made this to go with some braised chicken wings the other night. So you may want to up rib amounts if serving as is and not with other dishes. This amount would serve 3-4 as a starter.
Provided by The Flying Chef
Categories Pork
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Bring water, stock and five spice to the boil, add ribs and turn heat down to low and cook for about 90 Min's until pork can be pulled from the bone.
- Drain pork, heat oil in a fry pan and fry pork on all sides to brown, serve immediately.
- Sauce.
- Combine all the ingredients in a pan and bring to the boil, serve ribs with sauce on the side.
- I served my ribs with this sauce and sweet chili sauce so serve with whatever you enjoy.
Nutrition Facts : Calories 213, Fat 10.2, SaturatedFat 1.7, Cholesterol 1.1, Sodium 1262.1, Carbohydrate 19.3, Fiber 1.1, Sugar 11.8, Protein 2.5
TENDER SPARERIBS
Even my three little ones love this easy-to-make and delicious-to-eat meal. The succulent meat falls right off the bone! -Julie Czmer, West Bloomfield, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.
Nutrition Facts :
FABULOUS TENDER PORK RIBS - SOUS VIDE STYLE
More and more, restaurants are using this method of cooking. You will need a vacuum seal system for this recipe and a Sous Vide System. Cooking time = the time the ribs will be in the controlled water bath of 138°F for 24-48 hours. In this recipe we "cooked" the ribs for 24 hours. The ingredient amounts are approximate, with the exception of the seasoning mix. Make as many ribs as you like. I fit 2 slabs, packed in several sealed bags, in the Sous Vide. Use your favorite rib rub or make a batch of recipe#390416, use your favorite BBQ sauce at grilling time.
Provided by Chicagoland Chef du
Categories Pork
Time P1DT30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the SousVide Supreme to 138F/57°C You can cheat an put them in early because the temperature will drop when you add the ribs. It will come back up to temperature in no time.
- Make Recipe#390416 combining all the dry spice ingredients listed above. You won't use it all. I always quadruple the recipe and store the extra for future use.
- Cut the ribs into sections. I cut into 3-4 bones per section.
- Season both sides of the ribs with the rub mixture. No need to season too heavily as the flavors will be enhanced with this method of cooking. Just a light to moderate dusting. Using your hands, pat the spices into the ribs.
- Put each section into individual vacuum seal bag, removing all the air and sealing. Alternately, arrange the rib sections side by side in the bags and seal DO NOT stack the rib sections in the bag.
- Note: All the air must be removed from the bags to insure the packages are submerged for proper cooking.
- Place bags in the preheated water bath. If you have a rack for your Sous Vide, all the better, if not, do not let them nest. Make sure water passes in between each bag.
- Submerge the pouch(es) in the water oven and cook for a minimum of 24 hours up to a maximum of 48 hours. They will not over cook after 24 hours, really!
- At this point, they are fully cooked. You may cool and refrigerate for several days) or freeze the ribs for future consumption. If you refrigerate them bring to room temperature before grilling. Please note, warming on the grill will take longer because they are hot from the water bath. Note: I have tried cooking & refrigerating for later use.
- Fire up the grill!
- Remove from the pouches from the water bath.
- From this point, finish off the ribs as you normally do.
- Sear the surface of the ribs on the grill, or under the broiler. About 1-2 minutes per side.
- Slather on your favorite BBQ sauce, grilling to achieve caramelization of the sauce.
- Serve & enjoy!
Nutrition Facts : Calories 223.8, Fat 1.3, SaturatedFat 0.1, Sodium 2842.6, Carbohydrate 52.6, Fiber 3.4, Sugar 33.1, Protein 1.6
TENDER SPARERIBS & SAUERKRAUT
My grandpa introduced me to sauerkraut and spareribs and told me how to make it. The brown sugar gives this a distinctively different taste than most sauerkraut and sparerib recipes.
Provided by Chris R.
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season the spareribs with salt and pepper.
- Place on a broiler and broil in oven, turning once, until brown on all sides.
- Spread the sauerkraut over the bottom of a 9"x13" pan.
- Sprinkle onions over sauerkraut.
- Sprinkle brown sugar over this.
- Lay the spareribs over the top.
- Cover with foil and bake at 350 degrees for one hour.
Nutrition Facts : Calories 1882.8, Fat 137.6, SaturatedFat 50.5, Cholesterol 548.5, Sodium 1412.7, Carbohydrate 20.5, Fiber 3.8, Sugar 16.2, Protein 133.2
THE MOST TENDER COUNTRY STYLE HONEY BBQ RIBS
This is a personal recipe i came to figure out on my own through trial and error, i am not a huge fan of chewy or hard ribs so i found a way to make the meat extremely tender and everyone i make these ribs for has LOVED them, i hope who ever tries my recipe enjoys them as well! I preffer to use country style ribs without the bone, that way you get more meat for your money. As far as sause i love kraft's honey barbecue sause. You can use a cookie sheet for this but i have found that a baking dish with handles works a lot better and easier with the tinfoil
Provided by mis liz
Categories Pork
Time 2h15m
Yield 1-2 rack of ribs, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a dish sprinkle salt, pepper, garlic salt, seasoning salt and minced onion flakes all over, then take each slice of rib and rub both sides with the seasoning mixture. Make sure each rib is well coated.
- 2. Line a baking dish with heavy duty foil and spray with pam, preheat oven to 350 degrees.
- 3. Place ribs inside the baking dish and inside the oven for 20minutes until meat is browned on both sides. You can flip them over halfway.
- 4. Take ribs out and brush on honey bbq sauce on top of ribs generously and put back in oven for another 20minutes until sauce is caramelized. Once sauce is caramelized add more sauce to the top of the ribs.
- 5. Cover the baking dish with foil well to make sure no steam can come out but try not to touch the top of the ribs. Make sure all sides are well sealed and put back into the oven.
- 6. Turn oven down to 250 degrees so sauce won't burn and let them bake for 2-3 hours. After two hours have passed, pull back a corner of the foil and poke one of the ribs with a fork to check the tenderness of the meat, if you desire them to be even more tender put the tinfoil back over tightly and let them sit for another hour.
- 7. After ribs are done peel back foil carefully as steam will come out, take out ribs cover with sauce again and they are ready to be served!
Nutrition Facts : Calories 873.4, Fat 53.7, SaturatedFat 10.8, Cholesterol 336.3, Sodium 288.4, Carbohydrate 3.3, Fiber 0.4, Sugar 0.5, Protein 88.5
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