THAI-STYLE BABY BACK RIBS
Pork ribs are often found under layers and layers of sauce and seasoning. In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed. The infusing of the flavors - fish sauce, soy sauce, lime juice, jalapeños, ginger, garlic and lemon grass - comes after the cooking is done. It's pretty neat how good that tastes. The recipe makes three or four entrée servings, but it also makes a good appetizer for six to eight.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, main course
Time 40m
Yield 3 to 4 entrée servings
Number Of Ingredients 10
Steps:
- Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-low (you can hold your hand 5 inches above the coals for 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-low.)
- Sprinkle the ribs generously with salt and pepper, place them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
- When the rib racks come off the grill, cut them into individual ribs and place in a large bowl. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.
Nutrition Facts : @context http, Calories 1245, UnsaturatedFat 51 grams, Carbohydrate 9 grams, Fat 88 grams, Fiber 1 gram, Protein 105 grams, SaturatedFat 31 grams, Sodium 2756 milligrams, Sugar 4 grams, TransFat 1 gram
THAI-STYLE SPARE RIBS
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
- Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
- Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
- Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
- Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
- Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
- Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 10 grams, TransFat 0 grams
CAROLINA BARBECUED BABY BACK RIBS
These tasty ribs are easy to prepare, and make an attractive presentation with their shiny dark mahogany finish. Ask your butcher to cut the ribs in half, lengthwise, for more easily handled portions. Serve with a colorful fresh fruit salad topped with my creamy orange fruit salad dressing, "Recipe # 242306" and fresh corn on the cob, for a meal that will impress your guests. The recipe calls for 2 racks of baby backs.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
- In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
- Using your fingers, rub the mixture over both sides of the ribs.
- Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
- To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
- Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
- Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
- Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
- Refrigerate the sauce.
- Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
- Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
- To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.
Nutrition Facts : Calories 1748.5, Fat 114.2, SaturatedFat 40.6, Cholesterol 367.4, Sodium 3839.1, Carbohydrate 100.4, Fiber 3.5, Sugar 87.2, Protein 80.6
CHINESE BARBECUED BABY BACK RIBS
Based on a recipe from Bon Appetit's March 1989 issue, in the Cooking for Friends, section. Prep and cook times do not include the 4 hours to overnight marination. These could not be easier or more tasty. They do it for me! They're great!
Provided by mersaydees
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl, whisk together first 8 ingredients.
- Set ribs in large baking pan. Pour marinade over, turning to coat ribs. Refrigerate 4 hours or overnight.
- Preheat oven to 350°F.
- Transfer ribs to a single layer on shallow baking pan. Bake 30 minutes. Turn ribs over and baste with marinade. Bake an additional 35 minutes, or until tender, basting 1/2 way through.
- Serve hot.
Nutrition Facts : Calories 982.4, Fat 71.7, SaturatedFat 26.5, Cholesterol 245.3, Sodium 1809.8, Carbohydrate 21.5, Fiber 0.5, Sugar 17.5, Protein 51.3
BEST BARBECUED BABY BACK RIBS
Make and share this Best Barbecued Baby Back Ribs recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 6h
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Prepare ribs by removing membrane from the back of the ribs (use a paper towel to grab the edge and pull), then rinse ribs under cool water and pat dry.
- Place a sheet of plastic wrap larger than the rib piece on the counter and top with ribs.
- Take the rib rub and rub it into the meat on both sides using your fingers, trying to coat it as much as possible.
- Top the ribs with another sheet of plastic, wrapping it, then refrigerate ribs overnight.
- Remove ribs from refrigerator and allow the ribs to rise to room temp while the oven heats up to 250°F.
- Remove ribs from plastic and wrap in foil, placing the wrapped ribs on a large shallow baking sheet.
- Bake ribs for 3 hours, then remove from oven.
- Finish ribs on the grill, adding bbq sauce as soon as you put them on, and grilling for 6-8 minutes or until sauce sets.
Nutrition Facts : Calories 28.7, Fat 0.7, SaturatedFat 0.1, Sodium 312.1, Carbohydrate 4.9, Fiber 0.5, Sugar 1.5, Protein 0.7
BAKED BBQ BABY BACK RIBS
If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
- Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
- Generously apply coating of dry rub to all sides of rib rack.
- With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
- Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
- Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
- Cut rack into individual rib segments and serve with more barbeque sauce.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
THAI-STYLE BARBECUED BABY BACK RIBS
Another recipe found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. It is untried by me but sounds really good and I hope to try it soon. Times don't include the overnight marinating time.
Provided by diner524
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the marinade ingredients together in a small bowl and blend well. Put the ribs into a zip-lock bag or shallow dish and pour the marinade over the meat. Cover if necessary and refrigerate the meat overnight turning occasionally.
- About 30 minutes before cooking, remove the ribs from the refrigerator. Preheat the oven to 350 degrees F. Place a roasting pan half full of water in the bottom third of the oven.
- Remove the ribs from the marinade and reserve the marinade. Shake off the excess marinade and place the ribs on a rack in a shallow roasting pan. Put the pan in the top third of the oven and roast for 1 - 1 1/2 hours, basting the ribs from time to time with the reserved marinade. The ribs are done when they begin to pull away from the bone and the bone tips are exposed. The internal temperature of the thickest part should be 155 to 165 degrees F. Towards the end of the cooking, you could then add them to the grill to get a caramelized grill marks/crust(what I will do when I make these yummy sounding ribs), but be sure to move them often so as not to let them burn from the sugar in the sauce/marinade.
Nutrition Facts : Calories 1268.2, Fat 92.4, SaturatedFat 31, Cholesterol 352.1, Sodium 2361.4, Carbohydrate 9.8, Fiber 0.2, Sugar 7.3, Protein 99.5
THAI-STYLE BABY BACK RIBS
Note: This recipe has been adapted from "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Copyright 1998 by Bruce Aidells and Denis Kelly. Reprinted by permission of Houghton Mifflin Company.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Place ribs in a large, shallow dish; set aside. In a small bowl, combine fish sauce, cilantro, peanut oil, soy sauce, lime juice, garlic, lemongrass, sugar, ginger, and sesame oil. Pour over ribs, turning to coat. Refrigerate, covered, overnight, turning occasionally.
- To cook ribs in oven: Remove ribs from refrigerator 30 minutes before cooking. Line a shallow roasting pan with a rack; set aside. Preheat oven to 300 degrees, placing a rack in the lower and top thirds of the oven. Place a second roasting pan half full of water in the bottom third of the oven. Remove ribs from marinade, and reserve excess marinade. Place ribs on rack in roasting pan. Place ribs in the top third of the oven. Bake, basting occasionally with reserved marinade, until the meat begins to pull away from the bone, the bone tips are exposed, and the internal temperature of the thickest part is 155 degrees, 45 to 60 minutes. Remove ribs from oven, and let rest for 10 minutes before cutting into individual pieces. Serve with dipping sauce.
- To cook ribs using a charcoal grill: Remove ribs from refrigerator 30 minutes before cooking. To preheat a covered grill, light a mound of twenty to thirty briquettes on one side of the grate, and open the bottom vents fully. Place a roasting pan filled with 2 inches of water on the other side of the grate. The pan will catch the drippings, and the water will provide moist heat to tenderize the meat. Place four or five chunks of hardwood charcoal directly on the coals.
- When the coals are ready, place a rack over them. Remove ribs from marinade, and reserve excess marinade. Place the ribs on the rack over the water; no meat should be directly over the coals. Cover, making sure lid vents are opposite the ribs and half open (this draws the smoke over the ribs). Place an instant-read thermometer into the top vent hole; it should read between 200 degrees to 250 degrees. The temperature should never exceed 300 degrees. If the temperate is too high, partially close the lower vent. Regulate the temperature during cooking by adjusting the lower vent. Turn and baste the ribs with the reserved marinade every 45 minutes, making sure that you alternate the exposure of the ribs to the hotter edge near the coals. Cook until ribs begin to pull away from the bone, the bone tips are exposed, and the internal temperature of the thickest part is 155 degrees, about 1 1/2 hours.
- Baste ribs with dipping sauce, turning frequently to prevent the sugar in the sauce from burning. Cook for an additional 4 minutes per side. Allow ribs to rest for 10 minutes before cutting into individual pieces. Serve with dipping sauce.
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