DIABETIC FRIENDLY PORK BABY BACK SPARE RIBS IN SAUCE
Always inspired by what I read and see! I thoroughly enjoyed making these! Simple, nutritious, SO easy to do! Look forward to my first review! 1 1/2 lb pork back ribs 1 tbsp olive oil 1/2 tsp crushed red chili pepper salt and freshly ground black peppe 1 cup chicken broth 1 can tomatoes, (19 oz) 1 tbsp red wine vinegar http://www.informationaboutdiabetes.com/recipes/Spareribs_In_Sauce__Spuntature_Al_Sugo__--_Italian.htm NOTE: My serving portion is 2 ribs; adjust to your liking; served on bed of greens, brocolli spritzed with balsamic vinegar
Provided by mickeydownunder
Categories One Dish Meal
Time 1h35m
Yield 12 ribs, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat pan, add oil.
- Brown ribs on all sides.
- SIMPLY add canned tomatoes, red wine vinegar, chiili flakes and chicken broth; bring to a boil.
- Reduce heat, SIMMER uncovered for 1 - 1/2 hours (I did 1/2!); meat will almost fall off the bone
- NOTE: meat should not be pink near the bone re doneness.
- NOTE: The sauce should reduce to half; if started to look like it will get dry, can always add some water to top it up.
- ENJOY!
RIBCAGE BABY BACK PORK RIBS
This way of cooking ribs is hands-down the best you will ever find. Unfortunately, ribs taste better with some fat flavouring (unfortunate for those dieting). By cooking them on the rotisserie, the fat rolls from one rib to the next, basting them, instead of falling onto the coals and being lost. This is my invention - I will give you a picture and you must figure out how to make it. It's called a ribcage. You take some fencing wire and make a coil about 11-inches in diameter and as long as your grill's back burner. Put some wire "twist-ties" to hold the coil in a circular shape. Then take your rotisserie spit and put it through the middle of the coil. Make a spider's nest of wires on each end of the coil to hold the coil centred over the spit. Tie your seasoned ribs to the rib cage with butcher string. I usually use 5 or 6 strings, depending on the length of the ribs - and usually get 4-5 ribs on the cage. I know this sounds strange - but try it - you will love it. Everyone I have for dinner are making ribcages. P.S. - Although I almost always cook from scratch, I acknowledge when a product is better than my best. Texas Beer-B-Que rub (available on-line) is better than any I've made. Regarding the sauce - there are 2 kinds of people, some like it wet and others, like me and my DH just prefer them dry, so skip the sauce application.
Provided by twobees
Categories Easy
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Take the tough membrane off the back of the ribs, with a sharp knife and paper towel. (Use the knife to loosen a part of the membrane, over a small end bone and then grab the loosened portion of membrane with the paper towel and rip off the whole membrane).
- Rub the ribs with a couple teaspoons of Texas-Beer-B-Que rub on each side of each rib.
- Tie the ribs to your ribcage. Light your grill's bottom burners on high, and back burner on low, and burn off anything from your last use. Wire brush and remove half of the bottom grills and set aside. Add canned wood chips on the bottom coals and a thermometer on the remaining bottom grill. (For the wood chips - I recommend apple, oak, or hickory.). Close the lid and wait until the wood chis are smoking. Put the "rib cage" spit on the rotisserie of your grill. Half close the lid, I use a wrench as a spacer). Turn off the bottom burners, turn on the rotisserie motor. Try to regulate the temperature to about 230F, by adjusting the lid's opening, and the back burner's temperature (low to medium low). Let it spin for 4-5 hours, until the meat has shrunken away from the bone a bit and they are drop-dead tender and mouthwatering, then cut them free from the cage and enjoy.
- If you are one of those "wet" rib eaters, you can sauce them on your plate or start basting them 30 minutes before removing from the grill, and every 10 minutes until ready.
Nutrition Facts :
BABY BACK RIBS WITH CAROLINA BASTE
This American pork rib recipe is sure to satisfy at a barbecue - roast until tender, then finish with a sticky glaze for melt-in-the-mouth meat
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 3h20m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don't have racks, that's fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
- Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
- Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.
Nutrition Facts : Calories 477 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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