BOILED RIBS AND CABBAGE
Make and share this Boiled Ribs and Cabbage recipe from Food.com.
Provided by SEvans
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Separate your ribs into single pieces (one bone per bite).
- Use a large stock pot half filled with water- and a pinch of salt-- bring the water to the boil and add the ribs.
- Allow the ribs to boil for approximately 30 minuts.
- Remove the ribs from the water using a slotted spoon- but reserve the water- set the ribs aside.
- Chop your cabbage in desired size.
- Boil the cabbage in the rib water for approximately 30 minutes or until desired tenderness is achieved.
- Return the ribs to the water mixing the cabbage and ribs together for approximately 10 minutes- just enough time to rewarm the ribs.
- Drain and salt and pepper to taste- use a generous amount of pepper- since there are NO other spices in this dish.
- Serve.
BBQ COUNTRY STYLE RIBS
Tasty, twice baked ribs with your favorite BBQ sauce.
Provided by Glenda Ulven
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 3h15m
Yield 5
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.
Nutrition Facts : Calories 625.1 calories, Carbohydrate 39.2 g, Cholesterol 176.5 mg, Fat 30.7 g, Fiber 1.6 g, Protein 45.7 g, SaturatedFat 10.8 g, Sodium 1228.2 mg, Sugar 26.3 g
COUNTRY STYLE PORK RIBS
Make and share this Country Style Pork Ribs recipe from Food.com.
Provided by Mama T of Two
Categories < 4 Hours
Time 2h35m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325.
- Place ribs meaty side up in an ungreased baking dish.
- Sprinkle with garlic powder, salt, and pepper.
- Cover with foil and bake for 2 hours.
- Drain liquid.
- Brush ribs generously with BBQ sauce.
- Bake uncovered for an additional 30 minutes in oven or on the BBQ.
- Add more sauce half-way through.
BARBECUE COUNTRY-STYLE PORK RIBS
This basic barbecue has big flavor and no ketchup or Coca-Cola (no disrespect meant to those who favor that type of seasoning). There's no fire involved; you use a standard oven. The spicing trends toward Caribbean, with plenty of sweet spice and as much Scotch bonnet or habanero chile heat as you wish. County-style ribs are meaty bone-in pork chops cut from the shoulder end of the loin, so use those or a whole bone-in pork shoulder roast. Cooked until it's ultratender, it can be cut in chunky pieces and served in its juices with beans, rice and cornbread. Or shred the cooked meat to make pulled pork sandwiches or tacos. It's quite good accompanied with a crisp slawlike cabbage salad or your favorite version of coleslaw.
Provided by David Tanis
Categories dinner, roasts, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Heat oven to 400 degrees. Place pork in a Dutch oven or a roasting pan with a lid. Sprinkle with salt. In a small, dry skillet over medium heat, toast allspice, peppercorns, coriander and cloves until fragrant, about 2 minutes. Using an electric spice grinder or a mortar and pestle, grind spices and transfer to a small bowl.
- To the ground, toasted spices, add smoked paprika, cayenne, cinnamon, annatto (if using), garlic, molasses, vinegar and tomato paste. Stir well, then rub mixture all over pork.
- Add 4 cups water to pot. Add split chiles, if using (omit if you don't like really spicy barbecue), and bay leaves. Cover and bake for 30 minutes. Reduce heat to 300 degrees, and continue to bake, basting occasionally for 2 hours, until meat is fork tender and falling off the bone. Pour off juices and remove rising fat. Cut pork into chunks or shred. Serve with pan juices, on a bun or roll, and/or with the cabbage salad. (Alternatively, refrigerate meat and juices for up to 2 days for easier fat removal, and reheat.)
- To make optional cabbage salad, place cabbage in a low, wide bowl. Sprinkle with salt and toss well. Add orange juice, lime juice, vinegar, jalapeño, cumin and scallions. Toss well and leave to macerate for at least 1 hour; repeat tossing once or twice. Garnish with cilantro sprigs.
BRAISED SPARERIBS WITH CABBAGE
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
- Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
- Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.
Nutrition Facts : @context http, Calories 1279, UnsaturatedFat 55 grams, Carbohydrate 19 grams, Fat 100 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 31 grams, Sodium 1660 milligrams, Sugar 9 grams, TransFat 1 gram
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