HOT 'N' SPICY SPARERIBS
I always keep this dry rub in a shaker on my shelf so I have it ready to use in an instant. It's a deliciously different way to prepare barbecued ribs.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sugar and seasonings. Rub all of it onto both sides of ribs. Make two stacks the three sheets of foil and place half the ribs in the center of each stack. Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling., Prepare grill for indirect heat. Place foil packets over indirect medium heat. Grill, covered, for 1-1/2 hours or until tender, turning foil packets over after 45 minutes. Remove ribs from foil; place over direct heat. Grill, uncovered, for 10-15 minutes or until crisp, turning once.
Nutrition Facts : Calories 1310 calories, Fat 97g fat (35g saturated fat), Cholesterol 383mg cholesterol, Sodium 1204mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 93g protein.
SUPER SPICY RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- A few hours before beginning the slow cooking of the ribs, make the rub by combining garlic powder, onion powder, chili powder, paprika, mustard, and salt in a bowl and mixing well. Rub the mix into the meat and let sit for at least an hour. The mixture will begin to cure the meat.
- About 30 minutes before beginning to barbecue, heat the grill.
- Wrap ribs in heavy duty aluminum foil and place on the grill over indirect heat and slowly cook for about 2 hours, turning occasionally.
- While the ribs are cooking, begin the sauce on the stovetop. Combine apple juice, tomato juice, molasses, Worcestershire sauce, hot sauce and barbecue sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken. Let simmer for 1/2 hour. Reserve about 1 cup to serve on the side with the ribs, and use the rest to brush on the ribs as they barbecue.
- When the meat begins to become fork tender, unwrap ribs and begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.
SPICY PORK RIBS
These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
- Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
SWEET 'N' SPICY COUNTRY RIBS
"My friends have asked me to bottle my barbeque sauce, rub and marinades. My favorite saying is, 'You cook it, and they will come.'" And they sure will with these tender ribs on the menu! Thanks to Allan Stackhouse Jr of Jennings, Louisiana for the recipe.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the apple juice, oil, cola, brown sugar, honey, garlic, Worcestershire sauce, Liquid Smoke if desired and seasonings. , Pour 1-1/2 cups marinade into a large resealable plastic bag; add ribs. Seal bag and turn to coat; refrigerate for 5 hours or overnight, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 10 minutes on each side, basting occasionally. , Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally with remaining marinade.
Nutrition Facts :
HOT AND SPICY RIBS
Enjoy these tender, smoked pork ribs, rubbed with a hot spice mixture - a wonderful grilled dinner recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h15m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, cover wood chips with water; soak 30 minutes.
- Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer's directions.
- In small bowl, mix rub ingredients. Cut rack of pork in half to fit on smoker rack if necessary. Rub spice mixture into pork.
- Place pork on rack in smoker. Cover and smoke 4 hours 30 minutes to 5 hours or until tender and no longer pink next to bones. If smoking stops, add additional wood chips through side door of smoker. Serve pork with barbecue sauce.
Nutrition Facts : Calories 580, Carbohydrate 2 g, Cholesterol 180 mg, Fat 3, Fiber 0 g, Protein 43 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 0 g, TransFat 0 g
HOT 'N' SPICY SPARERIBS
I always keep this dry rub in a shaker on my shelf so I have it ready to use in an instant. It's a deliciously different way to prepare barbecued ribs.
Provided by Allrecipes Member
Time 2h
Yield 4
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients; mix well. Rub all of it onto both sides of ribs. Stack the three sheets of foil and place ribs in the center. Bring opposite long edges of oil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Grill, covered, over indirect heat and medium-low coals with meat side down, for 45 minutes. Turn and cook 45 minutes longer or until meat is fork-tender. Remove ribs from foil and place on grill rack. Grill, uncovered, for 10-15 minutes or until crisp, turning once.
Nutrition Facts : Calories 973.4 calories, Carbohydrate 7 g, Cholesterol 272.2 mg, Fat 80.3 g, Fiber 1.9 g, Protein 53.4 g, SaturatedFat 25.7 g, Sodium 663 mg, Sugar 3.8 g
SPICY PORK RIBS
Make these sticky pork ribs with ginger, chilli, garlic and XO, a wonderfully spicy seafood sauce. Serve with lime wedges - and plenty of kitchen paper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
- Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
- Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce - they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.
Nutrition Facts : Calories 515 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
HOT 'N' SPICY SPARERIBS
I always keep this dry rub in a shaker on my shelf so I have it ready to use in an instant. It's a deliciously different way to prepare barbecued ribs.
Provided by Allrecipes Member
Time 2h
Yield 4
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients; mix well. Rub all of it onto both sides of ribs. Stack the three sheets of foil and place ribs in the center. Bring opposite long edges of oil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Grill, covered, over indirect heat and medium-low coals with meat side down, for 45 minutes. Turn and cook 45 minutes longer or until meat is fork-tender. Remove ribs from foil and place on grill rack. Grill, uncovered, for 10-15 minutes or until crisp, turning once.
Nutrition Facts : Calories 973.4 calories, Carbohydrate 7 g, Cholesterol 272.2 mg, Fat 80.3 g, Fiber 1.9 g, Protein 53.4 g, SaturatedFat 25.7 g, Sodium 663 mg, Sugar 3.8 g
HOT AND SPICY PORK RIBS
Make and share this Hot and Spicy Pork Ribs recipe from Food.com.
Provided by J e l i s a
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice ribs into individual pieces, trimming excess fat.
- Boil until cooked, drain.
- (this step is optional, can be done either way).
- Combine ingredients and mix well.
- Marinate for 2-24 hours.
- Grill for best results.
- Brush on any remaining sauce while grilling or discard.
- Served with white rice.
- Note: For milder ribs, decrease hot bean paste and replace with 1/3 C BBQ sauce.
Nutrition Facts : Calories 942.4, Fat 70.5, SaturatedFat 24.8, Cholesterol 243.3, Sodium 810.2, Carbohydrate 9.4, Fiber 1.5, Sugar 5.3, Protein 64.7
BRAISED SPICY SPARERIBS
From *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic), this recipe strangely does not identify the country of origin ... BUT after reading the intro & recipe, I realized it is meant to be a regional recipe vs country-specific. The *Meat and Poultry* section of this cookbook is rich in detail, i.e. "Lamb, beef, veal & chicken are all used in Central European cooking, although it is perhaps pork that best exemplifies Central European meat cuisine. The sweet-sour flavour so typical across this region is again in evidence in the sauces. Choose very meaty ribs for this dish & trim off any excess fat b4 cooking as the juices are turned into a delicious sauce." I felt like the Rene Zelwegger character in the movie *Jerry Maguire* & heard myself say aloud: "Ok already! You had me hooked at ..." :-) *Enjoy* !
Provided by twissis
Categories Pork
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to Gas Mark 4 (180C or 350F). Combine flour, salt & pepper in a shallow dish or plastic bag. Add ribs & toss to coat them in the flour mixture.
- Heat oil in a large non-stick frying pan & cook the ribs (turning) till they are well-browned. Transfer ribs to a roasting pan (or baking dish) w/a lid & sprinkle w/the chopped onion.
- In a bowl, mix garlic, tomato puree, chili sauce, vinegar, cloves & stock. Pour mixture over the ribs & cover w/the lid. Roast for 1 1/2 hrs (or till tender), removing the lid for the last 30 minutes.
- Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
- Deglaze pan juices with a small amt of water (or stock) & transfer to a saucepan. Blend cornflour in a cup with a little cold water & stir into the saucepan. Bring the sauce to a gentle boil (stirring) & simmer 2-3 min till thickened.
- Pour a little sauce over the ribs & serve the remaining sauce separately in a warmed gravy boat or pouring jug. Garnish with parsley & serve immediately with sauerkraut & crusty bread (Feel free to sub mashed, oven-roasted or simple boiled potatoes if sauerkraut is not to your liking).
Nutrition Facts : Calories 823.6, Fat 67, SaturatedFat 20.7, Cholesterol 212.1, Sodium 1054.1, Carbohydrate 8.9, Fiber 1.1, Sugar 1.8, Protein 43.3
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