LEMON & HERB PORK SPARE RIBS - #1 METHOD FOR "FLAVOR & CRUNCH" - TOO EASY
These lemon and herb Pork Spare Ribs are juicy, moist with a delicious flavor with Crackling to boot. Instead of frying we roast these Bad Boys so that they're Tender where it counts and Crispy where you want them. This way of cooking helps infuse the flavors through the meat.
Provided by Matt Dobson
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 180C/390F.
- Place Pork Spare Ribs on a cookie sheet lined with aluminum foil.
- Rub the pork with half of the flaked salt paying particular attention to the skin.
- Squeeze the juice of one of the lemons over each side of the pork, then sprinkle with the thyme.
- Bring all of the rashes together to resemble a pork belly so that the seasoned meat sides are pushed together "skin up."
- Drizzle the olive oil over the skin and sprinkle with the remaining flaked salt.
- Place the other lemon quarters onto the cookie sheet with the pork, cut side down.
- Mix together the water and Worcestershire sauce and pour around the pork.
- Bake 25-35 mins, until the pork is cooked through and the skin has crisped up. If crackling hasn't appeared (all ovens are differengrill/broil on high for a few minutes (keeping an eye on it until it has crackled).
- Serve immediately.
Nutrition Facts : ServingSize 250 g, Calories 741 kcal, Carbohydrate 9 g, Protein 40 g, Fat 60 g, SaturatedFat 19 g, Cholesterol 204 mg, Sodium 547 mg, Fiber 1 g, Sugar 4 g
SPARERIBS
Make and share this Spareribs recipe from Food.com.
Provided by Sam 3
Categories Pork
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- There are 2 Options now.
- Combine all ingredients and place in a covered pan in a 275F oven for 4 hours OR.
- Place rib meat in a pressure cooker with 1 cup of water.
- Once at full pressure, cook for 15 minutes.
- Drain water and add sauce ingredients.
- Leave on high and simmer for 15-20 minutes.
LEMONY HERBED RICE
I substituted reduced-sodium chicken broth for the rich chicken stock that was originally called for in this recipe. It's a great side dish to serve with grilled fish or chicken for a tasty low-fat meal. -Connie Rank-Smith of Sherwood, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the broth, rice, chilies and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork and stir in the remaining ingredients.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 578mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
FALL OFF THE BONE CHINESE SPARERIBS
I love these! I don't even eat BBQ ribs anymore because of these, maybe one day I'll branch out but these are too good!!!!!
Provided by Jessica K
Categories Pork
Time 2h40m
Yield 1 rack, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- First before you do anything get you a really big pot and fill it up with water. I use my big soup stockpot but whatever big pot you have that'll fit the ribs is fine. Heat on burner on medium heat. Next put a bunch of spices and herbs in there, I use garlic salt, ground pepper, thyme, rosemary, and oregano, but whatever u like is fine, this is your beef stock.
- Put ribs in spiced up water. Now let simmer for about 2-3 hours, till meat is gray and starting to pull away from the edges of the bones. Take ribs out of pot, save liquid for recipes that call for beef stock. Put ribs in 9x13 baking dish or pan, don't forget to grease it!
- Mix all ingredients listed above in a bowl. Taste, if not to your liking add a little bit of whatever you think will help it out. I usually end up putting in more honey and hoisin. Now brush some of sauce on both sides of ribs and let sit on and absorb for about 20-30 minute.
- Heat oven to 350 degrees. Brush more sauce on both sides of ribs. Bake for 15 minute Brush more sauce on. Bake 15 more minute. Sauce on ribs should be brown and crispy looking. Serve with sauce if desired and if enough leftover.
- Enjoy!
Nutrition Facts : Calories 105.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.4, Sodium 1246.2, Carbohydrate 21.6, Fiber 1.4, Sugar 16.2, Protein 2.6
HERBED SPARERIBS
"I often make these delicious ribs in the summer when we're at our lake cottage," notes Norma Harder of Melfort, Saskatchewan. "I serve them with couscous, Caesar salad and garlic toast."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4-5 servings.
Number Of Ingredients 9
Steps:
- Place ribs in two ungreased 13-in. x 9-in. baking pans. Cover and bake at 350° for 45-55 minutes or until meat is tender., In a small bowl, combine the remaining ingredients. Brush over ribs. Grill, uncovered, over medium-hot heat for 6-8 minutes on each side or until lightly browned, brushing occasionally with herb mixture.
Nutrition Facts : Calories 717 calories, Fat 60g fat (20g saturated fat), Cholesterol 196mg cholesterol, Sodium 640mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.
HERBED LEMON SPARERIBS
Make and share this Herbed Lemon Spareribs recipe from Food.com.
Provided by Derf2440
Categories Canadian
Time P1DT1h15m
Yield 20 serving(s)
Number Of Ingredients 20
Steps:
- In a large stockpot, cover ribs with boiling water, cover and bring to boil.
- Reduce heat and simmer for 45 to 60 minutes or until ribs are tender.
- Drain and let cool, pack into large heavy plastic bag.
- Combine oil, garlic, parsley, lemon rind, lemon juice, thyme, rosemary, sage, savory, marjoram, pepper, mint, allspice, cumin and cayenne, pour over ribs, coating meat evenly.
- Tie bag closed, place in large bowl and marinate in refrigerator for 8 to 24 hours, turning bag over periodically (Note: there is just enough marinade to cover ribs, not to swish around).
- Remove ribs, reserving any marinade, bring ribs to room temperature.
- Cook on greased grill over hot coals or on high setting for about 10 minutes per side or until meat comes away from bone, brushing occasionally with any marinade.
- Season with salt to taste after cooking.
- Cut into serving sized portions of 3 to 4 ribs.
- Garnish: Cut lemons into wedges.
- Garnish ribs with lemon wedges, and lemon rind and thyme, if using.
HERBED SPARERIBS
'I often make these delicious ribs in the summer when we're at our lake cottage,' notes Norma Harder of Melfort, Saskatchewan. 'I serve them with couscous, Caesar salad and garlic toast.'
Provided by Allrecipes Member
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place ribs in two ungreased 13-in. x 9-in. x 2-in. baking pans. Cover and bake at 350 degrees F for 45-55 minutes or until juices run clear and meat is tender.
- In a small bowl, combine the remaining ingredients. Brush over ribs. Grill, uncovered, over medium-hot heat for 6-8 minutes on each side or until lightly browned, brushing occasionally with herb mixture.
Nutrition Facts : Calories 1144 calories, Carbohydrate 2.1 g, Cholesterol 340.2 mg, Fat 87.7 g, Fiber 0.5 g, Protein 86.8 g, SaturatedFat 29.1 g, Sodium 882.3 mg, Sugar 0.3 g
HERBED SPARERIBS
'I often make these delicious ribs in the summer when we're at our lake cottage,' notes Norma Harder of Melfort, Saskatchewan. 'I serve them with couscous, Caesar salad and garlic toast.'
Provided by Allrecipes Member
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place ribs in two ungreased 13-in. x 9-in. x 2-in. baking pans. Cover and bake at 350 degrees F for 45-55 minutes or until juices run clear and meat is tender.
- In a small bowl, combine the remaining ingredients. Brush over ribs. Grill, uncovered, over medium-hot heat for 6-8 minutes on each side or until lightly browned, brushing occasionally with herb mixture.
Nutrition Facts : Calories 1144 calories, Carbohydrate 2.1 g, Cholesterol 340.2 mg, Fat 87.7 g, Fiber 0.5 g, Protein 86.8 g, SaturatedFat 29.1 g, Sodium 882.3 mg, Sugar 0.3 g
LEMON-HERB RUB
This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 12 teaspoons
Number Of Ingredients 7
Steps:
- In a small bowl, mix all ingredients.
CANTONESE SPARERIBS
Make and share this Cantonese Spareribs recipe from Food.com.
Provided by lazyme
Categories Pork
Time 1h
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- n a bowl whisk together marinade ingredients.
- Put spareribs in a shallow baking dish or sturdy resealable plastic bags and coat with marinade. Marinate spareribs, meaty side down, at least 3 hours or overnight.
- Preheat oven to 325ºF.
- Line bottom of a broiler pan with foil and add 1 inch water. Set rack of broiler pan over water.
- Drain marinade from spareribs into a small saucepan. Bring marinade to a boil and simmer, covered, 3 minutes. Remove pan from heat.
- Arrange spareribs on rack of broiler pan and bake, basting with marinade occasionally, 45 minutes, or until cooked through.
- Cut ribs into sections and serve warm.
Nutrition Facts : Calories 40.2, Sodium 366.8, Carbohydrate 6.4, Fiber 0.1, Sugar 5.8, Protein 0.6
GRILLED ZESTY LEMON SPARERIBS
Mmm Mmm--grilled lip-smackin' lemony ribs made with meat, frozen lemonade and a favorite barbecue sauce!
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.
- Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside.
- Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
- Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.
Nutrition Facts : Calories 630, Carbohydrate 14 g, Cholesterol 160 mg, Fiber 0 g, Protein 40 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 160 mg
HERBED SPARERIBS
This is an absolutely awesome dish. I have had this recipe for years and it is a great winter dish when you can't use the BBQ. You don't have to use the 3 lbs. of ribs; I just use whatever looks closest.
Provided by Carmen B.
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Sprinkle ribs with salt& pepper.
- Heat oil in saucepan; saute onion until tender; add garlic.
- Add remaining ingredients and simmer for 10 min.
- Parboil ribs, then place in a shallow pan.
- Cover with sauce.
- Bake at 375* for 30 min.
Nutrition Facts : Calories 961.4, Fat 87, SaturatedFat 36.4, Cholesterol 172.4, Sodium 521.8, Carbohydrate 9.6, Fiber 0.9, Sugar 6.8, Protein 33.5
LEMON PORK RIBS
This is an unusual recipe that you'll find irresistible. The lemonade acts as a tenderizer, so the pork steaks stay nice and juicy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally.
Nutrition Facts :
SAUCY SPARERIBS
"My husband likes spareribs, so when my mom gave me this stovetop recipe, I knew I had to try it," explains Melanie Sanders of Kaysville, Utah. "He loves the tender ribs and barbecue sauce."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, brown the ribs; drain. Add the cola and ketchup; cover and simmer for 1 hour or until the meat is tender., Remove ribs and keep warm. Transfer 2 cups of sauce to a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and cold water; stir into sauce. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over the ribs.
Nutrition Facts : Calories 1069 calories, Fat 64g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1628mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 2g fiber), Protein 63g protein.
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