CHILLI SPARE RIBS
I can't eat this one :( Between Hoisin sauce and the sugar... And pork does terrible things to my bloodsugar... BUT here it is for ZRT6! :) From Essential Asian Cookbook (Bay Books).
Provided by Abi Fae
Categories Chinese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the pork in a large pot with water to cover. Bring to a boil and simmer for 5 minutes. Drain well.
- Place all the remaining ingredients and the pork ribs in a wok. Cover and simmer for 45 minutes. Drain, reserving 1 cup liquid.
- Heat a clean wok and sear the pork until browned.
- Add the reserved liquid and cook over medium until it glazes.
- Chop the pork into bite size pieces and serve.
CHILI-GLAZED PORK RIBS
Provided by Food Network Kitchen
Time 4h
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
- Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
- Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
- Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.
BAKED CHILI RIBS
Plan ahead the ribs need to marinate for a minimum 24 hours, also the sauce can be prepared up to 5 days ahead, but must stay in the fridge for a minimum of 24 hours as well as the ribs, so plan this a day in advance. Start this recipe early as the the ribs will take around 3-1/2 hours cooking time in a slow oven, plus they will need to be chilled for 2 hours with the cider vinegar/liquid smoke seasoning before even roasting them. The first time I made these, I baked them in a lower temperature oven for the 3 hours, I have also made these in a 350°F oven for about half of the time, I have to say that the slower roasting time makes for a more tender rib. You can roast them either way you want. Just wait until you taste these ribs!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT3h25m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- A day in advance, prepare the sauce.
- heat oil in a large heavy saucepan over medium heat.
- Add in the onion and garlic; saute for about 5 minutes.
- Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer for about 30-35 minutes.
- Cool to room temperature, cover and refrigerate overnight.
- Also a day in advance, prepare the ribs.
- Make slits in the underside (white part) of the ribs and place in a large roasting pan.
- In a small cup mix the liquid smoke and cider vinegar, brush over the ribs and refrigerate for 2 hours.
- After 2 hours, mix together the remaining seasonings and rub on all sides of the ribs; cover and refrigerate for 24 hours.
- To cook the ribs, set oven to 300 degrees.
- Season all sides of the ribs with salt and pepper, then arrange ribs (meat-side) up in a single layer on two baking sheets.
- Roast for about 3 hours, covering loosely with foil if the ribs are browning too much.
- After about 1-1/2 hours of roasting time change the position of the baking sheets, moving the bottom one up and the top one down.
- When the roasting time is almost finished, brush both sides of the ribs using the prepared sauce (leave some sauce to serve at the table) place back in the oven and roast for about 25 minutes more.
- Remove and cover loosely with foil and let stand for about 20 minutes.
- Cut the ribs between the bones and serve with remaining sauce.
Nutrition Facts : Calories 2026.7, Fat 152.4, SaturatedFat 54.2, Cholesterol 489.9, Sodium 1099, Carbohydrate 59.6, Fiber 5, Sugar 44, Protein 101.1
SHORT RIB CHILI
Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.
Provided by Giada De Laurentiis
Categories main-dish
Time 4h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F.
- Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
- Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
- Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
- Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
- Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
- Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
CHILI-BAKED RIBS
Steps:
- For Sauce:
- Heat oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Whisk in remaining ingredients. Bring to boil. Reduce heat; simmer until reduced to 3 cups, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)
- For Ribs:
- Score white membrane on underside of ribs. Place ribs in large roasting pan. Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs. Refrigerate 2 hours.
- Preheat oven to 350°F. Mix chili powder, cumin, sugar, onion powder and cayenne. Rub over both sides of ribs. Season with salt and pepper. Arrange ribs, meat side up, in single layer on 2 large baking sheets. Roast 1 3/4 hours, covering loosely with foil if browning too quickly.
- Remove ribs from oven. Brush both sides of ribs with 3/4 cup sauce. Roast 10 minutes. Brush both sides of ribs with additional 3/4 cup sauce. Roast 15 minutes longer. Remove ribs from oven. Cover with foil; let stand 15 minutes.
- Cut ribs between bones into 3- to 4- rib sections. Serve with remaining sauce.
BEEF RIB CHILI
Provided by Food Network
Categories main-dish
Time 4h5m
Yield 6 to 8 servings
Number Of Ingredients 36
Steps:
- Preheat oven to 425 degrees F.
- Season the ribs with salt, pepper, and 1/4 cup of Chili Powder. Place the ribs on a baking sheet and roast for 25 minutes. Turn the ribs over and continue to roast for another 20 minutes.
- Heat a large 12-quart pot over medium heat. Cook the onions in vegetable oil for about 5 minutes. Add the garlic, tomato paste, cumin, coriander, oregano, remaining Chili Powder and cook for 1 minute. Add the tequila, and cook for 1 minute. Add the tomatoes and bay leaves. Bring mixture to a boil and add oven roasted ribs. Cover pot and reduce heat, simmering for 2 hours or until the meat is falling off the bone.
- Remove pot from the heat and pull meat away from the bones, discarding the bones. Add cooked black beans and heat through. Adjust seasoning with salt and black pepper.
- To serve, garnish with the cilantro and parsley. Serve with Cornbread.
- Remove the stems from the dried chiles. Roughly chop dried chiles. In batches, place chiles, their seeds, cumin, oregano, paprika and cinnamon, into the food processor. Grind together until it resembles a rough powder. This will take several minutes.
- Chili Powder can be stored for up to 2 months.
- Place black beans in a large pot and cover with twice as much cold water. Cook over medium-high heat for 1 hour or until beans are soft. Strain and set aside.
- Preheat oven to 400 degrees F.
- Place the corn on a baking sheet and roast for 10 minutes. Cool completely, about 20 minutes.
- Combine the cornmeal, flour, sugar, baking powder, and salt in large bowl. In a separate bowl, beat together the buttermilk, butter, and egg. Combine the jalapeno and cooled corn with the dry ingredients until evenly distributed. Fold the buttermilk mixture into the dry ingredients until just incorporated (see Cook's Note**). Pour the batter into a well seasoned 9-inch cast iron frying pan and bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean.
OVEN BAKED BBQ RIBS
Yummy oven baked BBQ ribs.
Provided by VICKYDEE
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
- Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
- Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
- Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.
Nutrition Facts : Calories 684.5 calories, Carbohydrate 38.3 g, Cholesterol 159.9 mg, Fat 41.1 g, Fiber 0.9 g, Protein 40.9 g, SaturatedFat 14.7 g, Sodium 2773 mg, Sugar 32.9 g
PRIZE WINNING BABY BACK RIBS
A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!
Provided by BONNIE Q.
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
- Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
- Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
- Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 16.9 g, Cholesterol 117 mg, Fat 30 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 581.8 mg, Sugar 11.1 g
BAKED CHILI
This main dish is wonderful the first day and also makes outstanding leftovers. As a student living on my own, I love savory one-pot suppers like this that provide several days of tasty meals.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.
Nutrition Facts : Calories 411 calories, Fat 12g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 1094mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 8g fiber), Protein 22g protein.
CHILI'S BABY BACK RIBS - COPYCAT
I want my baby-back baby-back baby-back, I want my baby-back baby-back baby-back...you know you're singing it now! From America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food.
Provided by mailbelle
Categories Pork
Time 3h35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°.
- Cut the rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover the pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
- About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hour, stirring occasionally.
- Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
- Cover the ribs with the sauce, saving about 1 1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.
- Serve with the remaining sauce and lots of paper towels or moist towelettes.
- ***ALTERNATE SLOW COOKER DIRECTIONS: Place the ribs in a slow cooker, pouring the sauce over. Let cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is very tender.
COFFEE CHILI RUBBED BEEF SHORT RIBS
This RawSpiceBar's Dark Coffee & Chiles can also be used on pork aside from Coffee Chili Rubbed Beef Short Ribs. Just place the meat in a dish, dredge with the rub, and mix it into the meat. Cover and put in refrigerator for 8 to 24 hours. Let the meat come to room temperature before cooking.
Provided by RawSpiceBar
Categories Steak
Time P1DT1h
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Place the ribs in a large bowl and sprinkle them with the full amount of RawSpiceBar's Dark Coffee & Chiles. Massage the ribs with the rub, using your hands to ensure the ribs are completely coated. Cover and refrigerate for 6 to 24 hours.
- Preheat the oven to 350ºF (180ºC).
- Remove the ribs from the fridge. In a Dutch oven or casserole dish large enough to fit all the ribs, heat the oil over medium-high heat. Working in batches, brown the ribs on all sides, which ought to take 6 to 10 minutes. Be mindful of not smoking the kitchen up too much. Remove the ribs from the pot as they are done and place them on a plate.
- Add the garlic, onion, and jalapeños to the drippings in the pot and cook until softened, 3 to 5 minutes, turning down the heat to medium-low if necessary. Carefully pour in the espresso, tomatoes, and vinegar, season with salt and pepper, and bring to a simmer. Return the ribs to the pot, put the lid on, and slide it into the oven. Let the ribs braise until tender, 2 to 3 hours. (Begin checking the ribs at 2 hours and then check every 20 minutes or so after that.).
- Remove the pot from the oven and let it rest for 30 minutes. If desired, skim any fat from the surface of the sauce. Serve the ribs in bowls with lots of sauce and sprinkle with torn basil leaves, if desired.
Nutrition Facts : Calories 1895.5, Fat 175, SaturatedFat 73.1, Cholesterol 345.3, Sodium 237.7, Carbohydrate 9.3, Fiber 1.6, Sugar 4.7, Protein 66.7
CHILI-ORANGE COUNTRY-STYLE RIBS
Looking for a filling meat recipe for dinner tonight? Then check out these country-style pork ribs that are baked with a zesty citrus twist!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350°.
- 2. Place ribs in rectangular pan, 13x9x2 inches. Sprinkle both sides with salt, marjoram and pepper. Cover tightly with aluminum foil.
- 3. Bake 1 hour 30 minutes to 1 hour 45 minutes or until tender; drain.
- 4. While ribs are baking, mix chili sauce, marmalade, Worcestershire sauce and mustard in 1-quart saucepan. Cook over medium-low heat 5 minutes, stirring occasionally, or until flavors are blended. Stir in chives. Brush sauce over ribs.
- 5. Bake uncovered 15 minutes. Brush again with sauce. Bake 10 to 15 minutes longer or until ribs are glazed. Serve with remaining sauce.
Nutrition Facts : Calories 485, Carbohydrate 33 g, Cholesterol 115 mg, Fiber 1 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1260 mg
MEXICAN-STYLE CHILLI RIBS
Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue
Provided by Jane Hornby
Categories Main course
Time 2h30m
Number Of Ingredients 14
Steps:
- Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
- To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
- For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).
Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
SWEET CHILI BEEF RIBS
Like I said, these look fantastic on the cover of the cookbook! Serving sizes will be approximate. As near as I can figure 1.5kg is about 3 lbs.
Provided by KyJo5096
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place spareribs in large shallow dish with combined suaces, wine, garlic, ginger and coriander.
- Refrigerate for four hours, overnight or can be frozen at this point.
- Cook ribs in covered barbeque, using indrirect heat about 30 minutes or until browned and cooked as desired.
Nutrition Facts : Calories 1480, Fat 135.9, SaturatedFat 59.1, Cholesterol 285, Sodium 436, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 54.7
CHILE-BRAISED SHORT RIBS
One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful you don't even need stock.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Beef Rib Beef Chile Pepper Squash Braise Soup/Stew Winter Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.
- Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.
- Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don't worry if they get super dark), 8-10 minutes.
- Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.
- Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10-12 minutes per batch. Transfer to a plate.
- Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3-3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.)
- Add squash to pot and push down so it's mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18-20 minutes.
- Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.
- Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.
BOILED & BAKED RIBS
These aren't meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 2h10m
Yield 4
Number Of Ingredients 17
Steps:
- Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.
- Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
- Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.
- Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
- Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
- Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 24.1 g, Cholesterol 117.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 3592.1 mg, Sugar 15.2 g
CHILI BAKE
Instead of simmering on the stovetop, this chill bakes in the oven. When my family smells this baking, they run to the kitchen to ask, "is it ready yet?" - Helen Gabraith, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6-8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Cook the beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well. , Transfer to an ovenproof Dutch oven or greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.
Nutrition Facts : Calories 321 calories, Fat 18g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 811mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
BIG JOHN'S CHILI-RUBBED RIBS
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. -Ginger Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.
Nutrition Facts : Calories 486 calories, Fat 26g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1543mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 1g fiber), Protein 29g protein.
KALBI RIBS
This is a very tasty marinade that my aunt brought to the family from Hawaii. It has a teriyaki flavor. We marinate the meat and then grill it on a gas grill.
Provided by DeenaMae
Categories Main Dish Recipes Rib Recipes
Time 8h21m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk water, sugar, soy sauce, sesame oil, garlic, and ginger together in a large glass or ceramic bowl. Add beef short ribs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from the marinade and discard marinade.
- Cook short ribs on the grill until evenly browned, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 446.5 calories, Carbohydrate 27.8 g, Cholesterol 62 mg, Fat 30 g, Fiber 0.3 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 1837.9 mg, Sugar 25.5 g
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