Chicken Thigh Spareribswell Sort Of Lol Food
SPARERIBS
Make and share this Spareribs recipe from Food.com.
Provided by Sam 3
Categories Pork
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- There are 2 Options now.
- Combine all ingredients and place in a covered pan in a 275F oven for 4 hours OR.
- Place rib meat in a pressure cooker with 1 cup of water.
- Once at full pressure, cook for 15 minutes.
- Drain water and add sauce ingredients.
- Leave on high and simmer for 15-20 minutes.
CHICKEN SPARERIBS
These inexpensive chicken thighs get all gussied up in a zippy sparerib-style sauce that's irresistible -Janice Porterfield, Atlanta, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan. , In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°-175°, 20-25 minutes. , Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken.
Nutrition Facts : Calories 583 calories, Fat 26g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 2753mg sodium, Carbohydrate 48g carbohydrate (41g sugars, Fiber 0 fiber), Protein 37g protein.
BEST EVER SPARERIBS WITH POTATOES
My mom makes this so I'm not sure where she got this from. We have it for special occasions. The sauce is so good we pour it over the potatoes and meat. I serve this with whole kernel corn. **Note: I made the correction from original recipe that you don't need flour**
Provided by ND_Dawn
Categories Easy
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients except ribs and potatoes in bowl.
- Add potatoes to bottom of large crockpot. Top with spareribs and pour sauce mixture over all.
- Cook on low for 6-8 hours. Enjoy!
CHICKEN SPARERIBS (ASIAN STYLE?)
I got this recipe out of a TOH issue a couple years back. My two year old always calls it Chinese. This is very quick and very delicious. My kids just eat it up. I make it with rice (with added dried garlic, dried chives and garlic salt) with the extra sauce poured over it. Add any veggie to your liking. ** Sometimes I do need to double the cornstarch and water**
Provided by JenzyGirl
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
- In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
- Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.
Nutrition Facts : Calories 675.2, Fat 35.8, SaturatedFat 8.8, Cholesterol 157.9, Sodium 3010.4, Carbohydrate 50.3, Fiber 0.6, Sugar 43, Protein 37.9
CHICKEN THIGH SPARERIBS(WELL, SORT OF, LOL)
We love this chicken recipe. I don't know who it's from, but it's on a worn piece of paper in my recipe box. Very tasty, and so easy. The sauce gets thick and coats the chicken so nicely. You can control the heat by increasing or decreasing the amount of pepper flakes. I also like to add more garlic, about 5 cloves total. Great with rice and a steamed veggie, and the kids like it too.
Provided by ciao4293
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil.
- Add chicken and brown on both sides, for about 6-7 minutes.
- Set aside cornstarch and the 1 tbsp water.
- In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
- Bring to a boil, cover and reduce heat, simmer for 20 minutes.
- In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.
SPARERIBS - RUB (DRY?)
Rub seasoning for spare ribs. Almost "dry", but molasses does add moisture to the rub. See reviews for a substitute - brown sugar to make it dry.
Provided by Kevin L.
Categories Meat
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix molasses and sugar together stir.
- Add all other ingredients and mix well.
- Pull membrane off of ribs - found on site an easy way to remove the membrane is to work a spoon, into the bottom center of the membrane, work it back and forth to form a "pocket" then slide thumbs in and work the membrane off from the center outward to the ends.
- Use rub generously on spare ribs (I prefer cooking slowly at 200°F for about 4 to 5 hours, wrapped in heavy foil, finishing on outdoor grill).
- Rub is sufficient for two to three full rack of ribs or more - I tend to put a lot on.
- I have retained juices from cooking as extra sauce when serving ribs.
Nutrition Facts : Calories 285.5, Fat 2.2, SaturatedFat 0.4, Sodium 3574.6, Carbohydrate 69.9, Fiber 5.1, Sugar 54.1, Protein 2.6
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