BRAISED COUNTRY-STYLE PORK RIBS WITH CHIPOTLE
Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer. To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned. Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.
Provided by John Willoughby
Categories dinner, meat, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Dry the ribs well, sprinkle all over with salt and allow to sit, refrigerated, for 1 to 2 1/2 hours.
- In a small bowl, combine cumin, coriander, chipotle pepper, black pepper, cayenne and cinnamon, and mix well. Dry the ribs well again and rub this mixture onto one side and the edges of the ribs, pressing to make sure it adheres. Heat oil over medium-high heat in a Dutch oven or other large, heavy pot until shimmering. In 2 batches, place the ribs in the pot, with the spice-rubbed side up, and brown the opposite side well, about 5 to 8 minutes. Remove to a platter as browned.
- Add onions and cook, stirring frequently, until they just start to brown, about 10 minutes. Add garlic and cook, stirring constantly, for 1 minute more.
- Move oven rack to middle position and heat oven to 325 degrees. Return ribs to the pot and add the orange juice, lime juice and enough beer so that the liquid comes halfway up the sides of the ribs. Bring to a simmer, then cover, put in the oven, and cook until the ribs are very tender, about 1 hour and 15 minutes. Remove the ribs from the pan, cover loosely with foil, and set aside. Continue to reduce the liquid if it is too thin, then adjust seasoning.
- Top each rib with a several tablespoons of sauce, sprinkle with cilantro and pomegranate seeds, if using, and serve.
Nutrition Facts : @context http, Calories 781, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 48 grams, Fiber 2 grams, Protein 68 grams, SaturatedFat 9 grams, Sodium 1155 milligrams, Sugar 7 grams, TransFat 0 grams
ISLAND BRAISED SHORT RIBS
Flavorful ribs with mango, chipotle, and tequila. These are prepared the day before serving so that the flavors can mellow.
Provided by cookiedog
Categories Meat
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees.
- Season ribs with salt and pepper. Heat nonstick skillet over medium-high heat. Working in batches, brown ribs, 7 to 10 minutes. Put in large deep ovenproof pot.
- Drain the fat from skillet, and then heat the oil over medium-high. Add leeks; saute until browned, 8 minutes. Add 2 cups nectar, tequila, broth and chipotle; simmer 1 minute. Pour over the ribs.
- Bake, covered, in 325 degree oven 3 hours or until the ribs are very tender; turn ribs over every 45 minutes.
- Remove pot from oven. Let ribs cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and refrigerate, covered, overnight.
- To serve, discard fat from sauce. Add remaining 3 tablespoons nectar and ribs to sauce. Reheat over medium heat, 20 minutes. Top with scallion.
Nutrition Facts : Calories 768.9, Fat 70.9, SaturatedFat 30, Cholesterol 143.7, Sodium 218.2, Carbohydrate 3.3, Fiber 0.5, Sugar 0.9, Protein 27.7
CHIPOTLE-BRAISED BEEF SHORT RIBS
Wow your friends at your next dinner party with these top-notch beef Short Ribs simmered slowly in a rich roasted pepper and tomato sauce.
Provided by BIWFD
Categories Entrée
Time 3h15m
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs evenly. Remove from stockpot; season with salt and black pepper.
- Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
- Add tomatoes, poblano peppers and chipotle peppers to stockpot. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
- Remove beef; keep warm. Skim fat from cooking liquid.
- Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges and season with salt and pepper, as desired.
- This recipe can be made in a 6-quart electric pressure cooker. Season beef Short Ribs with black pepper and salt. Add beef, onion, tomatoes, poblano peppers, chipotle peppers and 1/2 cup water to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Remove beef, spoon cooking liquid over beef; garnish with onion, cilantro and lime, as desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)
Nutrition Facts : Calories 520
CHIPOTLE-BRAISED SHORT RIBS
Everything is better with chipotles! This is from the "Beef-Its what's for dinner" website.
Provided by Chilicat
Categories Meat
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and black pepper.
- Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
- Add tomatoes, chipotle peppers and poblano peppers to stockpot. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
- Remove beef; keep warm. Skim fat from cooking liquid.
- Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges, if desired.
Nutrition Facts : Calories 1477.8, Fat 128.8, SaturatedFat 54.3, Cholesterol 258.6, Sodium 893.1, Carbohydrate 27.4, Fiber 7.9, Sugar 9, Protein 53.4
MAPLE CHIPOTLE BARBECUE BRAISED RIBS
A friend made these, and I asked her for the recipe. She had found it on Pinterest. I made some adjustments when I made them. They technically are not braised since they are not seared in the beginning, I think I might try that next time, but this is written the way that she and I made them. They are definitely a labor of love. Whenever I make ribs, I am reminded why they are $15-$25 dollars a plate in the restaurant!
Provided by WorkingMom2three
Categories Pork
Time P1DT4h
Yield 25 ribs, 6-10 serving(s)
Number Of Ingredients 24
Steps:
- Place ribs in a single layer in a large covered roasting pan or on a cookie sheet that you have covered with aluminum foil.
- Rub all over the surface of the ribs with rub. You can do this step the day before and let the ribs marinate in the spices overnight to infuse the flavor into the meat.
- Cover the ribs with foil and bake in a 300 degree oven for 1.5 hours.
- Make the barbecue sauce: In a small sauce pan, cook the onions and garlic in the olive oil until well softened and beginning to caramelize.
- Add the other ingredients and simmer slowly for about 20-30 minutes or until reduced by .25 the initial volume, stirring often.
- When cool, puree in a blender or food processor until smooth.
- After the ribs have dry cooked for ~1.5 hours, let them cool to be able to cut the meat into individual ribs and place in a covered roasting pan.
- Combine the braise ingredients and add the braise to the pan, cover, and return to the oven for 1.5 - 2 hours or until they are very tender with the meat falling off the bones.
Nutrition Facts : Calories 1245.4, Fat 84, SaturatedFat 28.9, Cholesterol 278, Sodium 1615.3, Carbohydrate 47.5, Fiber 3.3, Sugar 36.3, Protein 73.3
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