ISLAND STYLE RIBS
From our neighbors who hail from Samoa, they have shared their recipe for ribs which are the best (in my opinion) ribs I've ever had.
Provided by Gillian Spence
Categories Meat
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients in a bowl, stirring until the brown sugar is dissolved.
- Place ribs in pan and pour marinade mixture over them. Marinate at least 4 hours and up to overnight.
- Grill ribs over a charcoal fire or broil.
Nutrition Facts : Calories 1619.8, Fat 137.1, SaturatedFat 43.5, Cholesterol 172.4, Sodium 4155, Carbohydrate 58.4, Fiber 0.7, Sugar 54.2, Protein 40.5
ISLAND SPARERIBS
This is a revised version of my Dads Hawaiian spareribs. If you have an electric wok it works great for making this dish. If you like sweet and sour you will love this.
Provided by susan simons
Categories Ribs
Number Of Ingredients 12
Steps:
- 1. Cut spare ribs into 2-inch pieces. Mix flour, salt, and soy sauce together and coat ribs.
- 2. Allow to stand 10 minutes. Heat oil in skillet and brown ribs on all sides.
- 3. Drain off excess fat and add sugar, vinegar, water, juice and ginger.
- 4. Cover and simmer until meat is tender, about 45 minutes.
- 5. Stir in fruit and simmer 5 minutes longer.
- 6. Serve garnished with minced parsely and sesame seeds.
- 7. Serving ideas: Serve with white rice.
KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h28m
Yield 4 to 6 servings as a main course
Number Of Ingredients 11
Steps:
- Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
- Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
ISLAND STYLE SPARERIBS
These are supposed to be broiled but are better on the grill. I got this from an old Hawaiian Electric Company cookbook.
Provided by Chilicat
Categories Meat
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut spareribs into serving pieces. Place in large sauce pot; add water to cover. Cover and simmer for 30 minutes; drain and cool.
- Combine remaining ingredients and pour over spareribs. Let stand for at least 2 hours, turning occasionally.
- Place spareribs on rack of broiler pan and broil 6 inches from heat for 10 minutes on each side, basting frequently with marinade.
Nutrition Facts :
ITALIAN COUNTRY STYLE RIBS
This is a recipe that I came up with when I got tired of 'the same old thing'. It's easy and delicious. You can add things like mushrooms or peppers. Serve with white rice or noodles, salad and bread. You can pour the sauce over the rice/noodles.
Provided by Annelle
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 4
Steps:
- Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.
Nutrition Facts : Calories 598.4 calories, Carbohydrate 20.5 g, Cholesterol 170.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 46.5 g, SaturatedFat 11.2 g, Sodium 755.2 mg, Sugar 13.2 g
HOISIN COUNTRY-STYLE SPARE-RIBS
Our family loves pork ribs! This recipe produces a tender meaty pork rib which we bake in the oven so it is great for the winter months when grilling isn't an option. *Note: Serving size depends on how many ribs there are in the packages.
Provided by AcadiaTwo
Categories High Protein
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Mix vinegar, brown sugar & hoisin sauce together thoroughly. (Set aside).
- In skillet on medium high heat when oil begins to sizzle brown meaty ribs turning to lock in juices all four sides. (About a minute per side).
- Remove from stove.
- Place a sheet of baking parchment paper in the bottom of a roasting pan.
- Place the ribs on top and coat 1/2 of the "vinegar, brown sugar & hoisin sauce" mixture evenly on each rib.
- Bake ribs for 45 minutes.
- Turn them over and baste with remaining mixture and bake for another 20 minutes or until pork is cooked thoroughly with no hint of pink.
- Serve and enjoy!
Nutrition Facts : Calories 897.4, Fat 60.7, SaturatedFat 21.4, Cholesterol 209.4, Sodium 587, Carbohydrate 30.5, Fiber 0.8, Sugar 25.5, Protein 54
HAWAIIAN STYLE SPARERIBS
These savory ribs are delicious and so tender. They can be made ahead and marinated, then put on the grill to brown when you're ready for dinner. Great time saver for when company is coming. They can also be baked in the oven.
Provided by ugogirl
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut ribs into serving pieces.
- Parboil the ribs in water to cover for at least 30 minutes. (This helps to get rid of some of the fat and also helps to make the ribs tender.) Drain and let cool somewhat.
- Mix the remaining ingredients together. Put ribs in a marinade pan or large zip-loc freezer bag and pour marinade over ribs. Refrigerate. Turn ribs occasionally and continue to marinate at least 2 hours or overnight.
- Grill until heated through and nicely browned or bake in 350 degree oven until browned and tender. Brush with marinade while cooking if desired.
- Serve on platter with pineapple slices and mandarin orange segments.
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PORK RIBS WITH BLACK BEAN SAUCE - THE WOKS OF LIFE
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4.9/5 (18)Total Time 1 hrCategory PorkCalories 321 per serving
- Bring the water to a boil and add ¼ teaspoon salt. Add the ribs and simmer for 40 minutes, turning the ribs occasionally until they are tender. Remove the ribs to a plate and pour the pork stock (the liquid you boiled the ribs in) through a fine mesh strainer. You should have 1 to 1 ½ cups of liquid.
- Heat the oil in a wok over medium heat. Add the smashed ginger, and fry until caramelized (15-30 seconds). Add the garlic, black beans, onions, and peppers. Stir-fry for 1 minute, and add the pork ribs. Then add the Shaoxing wine.
- Next, add the pork stock (1 to 1 1/2 cups), and bring to a simmer. You can add more stock or water if you like your ribs saucy.
- Add the sugar, white pepper, sesame oil, soy sauce, and dark soy sauce. Stir and simmer for 2 minutes. Give the sauce a taste, and re-season if necessary.
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