ORANGE-GINGER GRILLED SHORT RIBS
Steps:
- Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool.
- Grill the short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temperature for 30 minutes.
- Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side.
- Make the scallion-peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the relish.
SUNNY'S COLA-GLAZED SHORT RIBS
Provided by Sunny Anderson
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a large pot on medium high heat add the oil and onions. Season with a pinch of salt and a few grinds of pepper. Cook, while stirring, until tender, about 5 minutes. Add the paprika, garlic and whole sprigs of thyme. Stir until fragrant, about 5 minutes. Add the brown sugar, ketchup, vinegar, mustard and tomatoes and stir to combine. Add the cola and scrape the bottom of the pot with a wooden spoon to remove any bits that are stuck. Cook, stirring occasionally, until the sauce thickens to slightly thinner than the consistency of ketchup, about 45 minutes.
- For ribs: Heat half of a grill to 425 degrees F. Sprinkle the ribs all over with salt and pepper. With the grill lid open, place the ribs over the direct heat side of the grill and grill to get char marks on all sides, turning and flipping the ribs as needed. Lower the heat to 225 to 250 degrees F and move the ribs to the indirect side of the grill and baste with the some of the sauce. Cover and cook, quickly basting and recovering every 30 minutes, until the meat is tender, 2 to 4 hours depending on the size of the ribs, or until the internal temperature is 200 degrees F.
GINGER-GLAZED SHORT RIBS
Provided by Julia Moskin
Categories dinner, main course
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 325 degrees. In a saucepan, boil the wine over high heat until reduced to 1/2 cup.
- Generously sprinkle the ribs on all sides with salt and transfer to a large roasting pan, bone side up. Scatter the garlic, mushrooms, carrots, onions, celery, ginger, allspice, cinnamon, konbu and thyme on the ribs. Mix 6 cups of the stock and vinegar with the reduced wine and add to the ribs. The liquid should come about 2/3 of the way up the sides of the meat. Add more stock if needed.
- Cover the pan tightly with layers of foil. Transfer to the oven and cook until the meat is very tender, 3 1/2 to 4 hours.
- Remove from the oven and carefully remove the foil. When the ribs are cool enough to handle, transfer them to a dish. Remove and discard the bones and any bits of vegetables and spice.
- Strain the liquid in the pan through a sieve and discard the solids. Let the liquid settle, then spoon off the fat or use a fat separator. You should have about a quart of liquid. (At this point, you can refrigerate the meat and sauce, separately, for up to three days.)
- To finish the dish, heat the oven to 375 degrees. Put the strained liquid back in the roasting pan and bring to a boil on the stove. Add the meat in a single layer. Transfer to the oven and baste frequently with the liquid, until shiny and thick but not sticky, and until the ribs are well glazed, 10 to 20 minutes. Serve the ribs with extra sauce.
GLAZED BBQ RIBS
Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.
Nutrition Facts :
CRANBERRY-GLAZED BRAISED SHORT RIBS
Move over, turkey! These braised short ribs may soon become everyone's favorite meat to eat with cranberry! Enjoy Cranberry-Glazed Braised Short Ribs.
Provided by My Food and Family
Categories Recipes
Time 2h50m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients. Set aside.
- Cook ribs in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan. Add onions and cranberries to pan; cook 5 min., stirring frequently. Return ribs to pan. Add 2 cups of the cranberry juice mixture. Bring to boil; cover. Simmer on low heat 1 hour 15 min. Add fennel; cook 45 min. or until ribs are tender. After about 15 min., bring remaining cranberry juice mixture to boil in medium saucepan; simmer on medium-low heat 15 min. or until thickened, stirring frequently.
- Use fork or slotted spoon to transfer ribs and vegetables to platter; cover to keep warm. Skim and discard fat from sauce remaining in pan. Pour half into medium bowl. Whisk in cornstarch until well blended. Add to cranberry juice mixture in saucepan; mix well. Bring to boil, stirring constantly; cook 1 min.
- Serve vegetables and ribs topped with cranberry glaze.
Nutrition Facts : Calories 720, Fat 46 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 105 mg, Sodium 470 mg, Carbohydrate 50 g, Fiber 4 g, Sugar 41 g, Protein 25 g
SPICY SOY GLAZED SHORT RIBS (SLOW COOKER)
The flavor on these ribs is slightly sweet, slightly spicy, and the meat melts in your mouth. Definitely easier than the traditional method of hours long attended cooking. These can be served as an appetizer/party dish (would serve 6) or as an entree (would serve 4). From Secrets of slow cooking.
Provided by Chandra M
Categories Meat
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Trim excess fat off ribs.
- In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used).
- Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs.
- In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs.
- Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone).
- Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside.
- Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.
CHIPOTLE-GLAZED BEEF SHORT RIBS
This recipe from Canadian Living is not as spicy as you would think. I myself can't eat real spicy foods but I managed these quite well. You can marinate them from 8 to 24 hours. Marinating time is part of the preparation time.
Provided by Irmgard
Categories Meat
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the oregano, cumin, chili powder, paprika, salt, pepper and garlic.
- Add the beef ribs and toss to coat.
- Refrigerate from 8 to 24 hours.
- Place the ribs in a roasting pan.
- Cover and roast in a 350 degree F oven until the meat is tender enough to fall off the bone, 2 to 2-1/2 hours.
- Transfer to a plate.
- Skim the fat from the pan juices, reserving 1 tablespoon fat for the sauce.
- Set the pan juices aside.
- In a saucepan, heat the reserved beef fat (or vegetable oil) over medium-high heat and saute the onion and garlic until softened.
- Add the pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt.
- Simmer over medium-low heat, stirring occasionally, for 15 minutes.
- Transfer to a blender and puree until smooth.
- Place the ribs on a greased barbecue grill over medium-high heat.
- Close the lid and cook, turning and basting often with the sauce, until heated through and crisped outside, about 10 minutes.
Nutrition Facts : Calories 1227.8, Fat 109.8, SaturatedFat 47.7, Cholesterol 229.8, Sodium 469.9, Carbohydrate 13.6, Fiber 0.9, Sugar 10.3, Protein 44.2
AIR-FRIED PORK RIBS WITH GINGER GLAZE
Tender air-fried pork ribs are brushed with a chili, apricot, and ginger glaze that's finger-licking delicious!
Provided by Allrecipes
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an air fryer to 350 degrees F (175 degrees C). Preheat the oven to 200 degrees F (95 degrees C).
- Brush ribs with 2 tablespoons oil and season with salt and pepper. Arrange 1/2 of the ribs in a single layer in the air fryer basket.
- Cook in the preheated air fryer until ribs are fork-tender and fully cooked, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer ribs to a baking pan and place in the preheated oven to keep warm while cooking the remaining ribs.
- Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat. Add shallot; cook and stir until tender, about 3 minutes. Stir in chili sauce, apricot preserves, soy sauce, ginger, and chipotle pepper. Heat and stir until bubbly, 3 to 5 minutes.
- Transfer ribs to a serving platter. Brush generously with glaze and garnish with chives.
Nutrition Facts : Calories 337 calories, Carbohydrate 17 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 7 g, Sodium 430.7 mg, Sugar 9.7 g
STICKY GLAZED RIBS
Treat your guests to these gloriously sticky ribs for a finger-licking lunch
Provided by James Martin
Categories Dinner, Main course
Time 1h35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they're covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
- Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
- When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.
Nutrition Facts : Calories 604 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 30 grams sugar, Protein 48 grams protein, Sodium 4.43 milligram of sodium
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