Glazed Pork Spareribs Food

CHILI-GLAZED PORK RIBS

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.

STICKY GLAZED RIBS

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.

APRICOT-GLAZED PORK RIBS

Steps:

• Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
• Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
• Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GLAZED BBQ RIBS

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.

BAKED MAPLE GLAZED RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ribs meat side up on a rack in a 9x13 inch roasting pan. Cover pan tightly with foil. Bake for 1 1/4 hours.
• In a saucepan over medium heat, combine maple syrup, orange juice concentrate, ketchup, soy sauce, mustard and Worcestershire sauce. Stir in curry powder, garlic and green onions. Simmer for 15 minutes, stirring occasionally.
• Remove ribs from roasting pan, remove rack, and drain excess fat and drippings. Return ribs to pan, cover with sauce, and bake uncovered for 35 minutes, basting occasionally. Sprinkle with sesame seeds just before serving.

HONEY GLAZED PORK SPARERIBS

Steps:

• 1. In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth. Add the Chinese chile-garlic sauce and pulse to combine. Sometimes I like to add 2 Tablespoons of sesame seed oil too.
• 2. Cut the ribs into 3 rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes.
• 3. Add 1/4 cup of water to the cooker. Cover and cook at high pressure for 20 minutes. Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure. Transfer the ribs to the prepared baking pan, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes. Transfer the hoisin pan sauce to a bowl.
• 4. Preheat the broiler and position a rack 8-inches from the heat. Brush the ribs all over with the remaining 1/4 cup of honey and broil, turning once, until the ribs are glazed and browned, about 5 minutes. Transfer the rib sections to a cutting board and slice then into individual ribs. Serve them with the hoisin pan sauce. Enjoy!

GLAZED PORK SPARERIBS

Steps:

• 1. in a small bowl, mix all marinade ingredients. Place ribs on a large sheet of heavy duty foil and cover both sides generously with marinade. Wrap into a double fold the parcel, making sure all joints are well sealed to prevent leakage. Stand for at least half an hour before cooking.
• 2. Prepare the barbecue for direct heat cooking. Place a wire cake rack on the grill bars to stand 1 inch above the bars. Place ribs in the foil parcel, on the rack and cook for 10 minutes each side.
• 3. Remove to a plate, remove ribs and discard foil, then return ribs to rack. Continue cooking for about 10 minutes, brushing with fresh sauce or marinade and turning each minute until ribs are well browned and crisp. Serves four.

SPICY GLAZED PORK RIBS

Steps:

• Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
• Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
• Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40-45 minutes longer.
• DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.

ROASTED HONEY-GLAZED SPARERIBS

Steps:

• Make marinade:.
• With flat side of a large knife smash garlic.
• In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
• Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
• Cool marinade to room temperature.
• Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
• Divide marinade between bags and seal bags, pressing out excess air.
• Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
• Preheat oven to 350°F.
• Open bags and, holding ribs in bags, pour marinade into a saucepan.
• Discard garlic.
• Simmer marinade until reduced to about 1 cup.
• Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
• Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
• With tongs turn ribs over so they will brown evenly.
• Roast ribs 30 minutes more and with tongs turn them over.
• Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
• Roast ribs 30 minutes and with tongs turn them over.
• Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
• Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
• Transfer ribs to a cutting board and cut apart between bones.
• Serve ribs with reserved sauce.

BAKED HONEY GLAZED PORK RIBS

Steps:

• Prep the ribs: Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Set aside.
• Glaze: Preheat oven to 375 F degrees. Mix all of the glaze ingredients together in a large bowl. Place the ribs on a large roaster fitted with a rack and then brush the glaze all over the pork ribs thoroughly on both sides. If there's any of the glaze left over, just pour it over the ribs.
• Cook: Add 1/2 inch of water to the bottom of the roasting pan and transfer the roasting pan to the oven. Bake in the oven for about 1 hour and a half. Every 20 minutes or so, baste the ribs with the drippings from the pan. If the ribs start to brown too much, cover them with foil and finish cooking them.
• Serve: Let the ribs rest for 5 to 10 minutes before serving.

GLAZED COUNTRY PORK RIBS

Steps:

• Place ribs on a rack in a foil-line shallow roasting pan; sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake, uncovered, at 400° for 30 minutes. Turn ribs. Reduce temperature to 350°; bake 30 minutes longer., Meanwhile, in a saucepan, combine the orange juice, lemon juice, brown sugar, garlic powder, lemon zest, ginger, cloves, bay leaf and remaining salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf., Remove ribs from rack; drain drippings. Return ribs to pan; brush with sauce. Bake, uncovered, for 45-60 minutes or until tender, turning and basting often.

HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS

Steps:

• Whisk all of the ingredients except the ribs in a large bowl to blend.
• Divide the ribs between 2 large baking dishes.
• Brush with half of the sauce.
• Cover the ribs and remaining sauce separately and refrigerate overnight.
• Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
• Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
• Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
• Transfer the ribs to a platter.
• Cut into individual ribs.
• Serve, passing the remaining sauce separately.
• Chef Alan Wong.
• The New Cuisine Of Hawaii.
• Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.

IGA BABI BALI (BALINESE STICKY GLAZED PORK RIBS)

Steps:

• Heat the oven to 350 degrees. Prepare the marinade: In a food processor, blend all the ingredients except the pork with 1/2 cup water until smooth.
• Line a roasting pan with four long layers of foil in the shape of a cross (two overlapping horizontal strips and two overlapping vertical strips), with enough excess foil spilling over the sides to wrap the ribs. Lay the ribs onto the foil in a single layer and pour over 1/2 the marinade, massaging it into each rack. Wrap the ribs with the foil and roast in the oven on the top or middle shelf for 2 hours.
• While the ribs roast, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer the sauce until it has thickened to the consistency of gravy and is deeply flavorful, 5 to 10 minutes. Remove from the heat and set aside.
• To check if the ribs are done, test an end rib: When you tug the end bone, the meat should start slipping off the bone. If they are not yet tender, return them to the oven and continue cooking until tender, testing every 10 minutes.
• Once the ribs have finished roasting, remove the roasting pan from the oven and turn on the broiler. Open the foil and brush some of the reduced marinade onto the ribs, reserving the rest as a dipping sauce. Broil the ribs for 5 to 7 minutes, uncovered, until they darken and the marinade caramelizes. Serve immediately, with the remaining marinade in a dipping bowl.

PORK CHOP MARINADE

Steps:

• Combine ingredients for marinade in a measuring jug. Whisk well.
• Place pork chops in freezer bag and pour marinade on top. Close bag well, then slightly massage marinade into pork chops.
• Marinate in the fridge for at least 1 hour, and up to 24 hours.
• Remove the pork chops from the bag, discarding marinade and bag. Cook the pork chops on the grill or in a grill pan on the stove.

GLAZED BARBECUED SPARE RIBS

Steps:

• In a pan, bring water to a boil. Add spare ribs, onion, bouquet garni, bay leaf, salt and pepper.Simmer 45 minutes. Drain and set aside.Preheat the barbecue to medium.In a glass bowl, combine all barbecue glaze ingredients.Place spare ribs on a sheet of oiled aluminium foil and brush with glaze.Cook 5 to 7 minutes on each side.

TERIYAKI-GLAZED PORK SPARE RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
• To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
• In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.