TEQUILA AND LIME PORK SPARERIBS
Make and share this Tequila and Lime Pork Spareribs recipe from Food.com.
Provided by Dari Donovan
Categories Pork
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Season the ribs with salt and pepper.
- In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well.
- Season with salt and pepper.
- Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely.
- Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours.
- Remove from the refrigerator and bring the ribs to room temperature.
- Preheat the grill on low.
- Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes.
- Cook for about 1 1/2 to 2 hours, or until the ribs are tender.
- Remove from the grill and slice into individual ribs.
Nutrition Facts : Calories 2948.7, Fat 268.9, SaturatedFat 75.7, Cholesterol 530.7, Sodium 821, Carbohydrate 12.7, Fiber 1.6, Sugar 2.9, Protein 117.9
ASIAN LIME RIBS
Found this in a magazine, and thought it looked good. The serving size and cook time are estimates. Serving size depends on the people eating and cooktime depends on how hot the grill is and the size of the ribs. Also included in the cook time, is the chill time.
Provided by Jellyqueen
Categories Pork
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare ribs and get ready to grill.
- Combind remaining ingredients for rub and apply to ribs.
- Cover and refrigerate for at least 1 hour.
- It is also recommended to brush with Asian-lime Sauce (for Grilling and Dipping) #120396 while grilling.
- Allow 10 minutes to stand before cutting when done.
Nutrition Facts : Calories 14.9, Fat 0.5, SaturatedFat 0.1, Sodium 1166.8, Carbohydrate 3.7, Fiber 2.3, Sugar 0.1, Protein 0.4
TEQUILA BBQ SPARE RIBS
Provided by Guy Fieri
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275 degrees F.
- Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
- Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Finish under the broiler to add more color, 1 to 2 minutes.
- Serve the ribs with Tequila BBQ Sauce.
- Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Process with a blender until smooth and serve with the ribs as a dipping sauce.
SALT AND PEPPER SPARE RIBS WITH ROMESCO
Provided by Guy Fieri
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the ribs: Preheat the oven to 250 degrees F and get the ribs started first.
- Mix together the salt, pepper and paprika. Remove the thin membrane from the bone side of the ribs and discard. Lightly sprinkle the seasoning over both sides of the ribs then place the racks, rib-side down on a baking tray. Place in the oven and bake until the ribs have a nice crust (also known as "bark") on the outside and the meat will be pulling away from the bone, 3 1/2 to 4 hours.
- Meanwhile, prepare the romesco sauce: Set a large saucepan over medium heat and coat with a generous amount of olive oil. Add the bread cubes and toast until golden, 6 to 7 minutes. Season with some salt and toss the bread cubes as they cook so they brown evenly all over. When done, remove from the pan and set aside. Add the almond slivers to the dry pan and toast until golden, 3 to 4 minutes. Remove from the pan and set aside. Coat the pan with more olive oil and add the garlic and saute until fragrant, 1 minute. Add the drained red peppers and saute for 2 to 3 minutes. Then add the tomatoes. Season with more salt and the cayenne pepper. Bring to a boil, and then reduce the heat and simmer until the liquid has slightly reduced, 8 to 10 minutes. Remove from the heat and allow to cool.
- To a food processor, add the almonds and the tomato and bell pepper mixture. Pulse until well chopped, and then add the bread cubes and continue to process. Add the sherry vinegar and, while the processor is running, drizzle in 1/2 cup olive oil. Continue to blend until the sauce has emulsified. Taste the sauce and season once more with salt if needed.
- Remove the ribs from the oven, and while still hot, squeeze some fresh lime juice all over the racks. The ribs will absorb the lime juice and this will complement the rich, fatty spare ribs perfectly. Cut the ribs at every second bone and serve with the romesco sauce on the side.
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.
STICKY HOISIN SPARERIBS
Make and share this Sticky Hoisin Spareribs recipe from Food.com.
Provided by Arlyn Osborne
Categories Pork
Time 6h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.
- Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.
- Preheat the oven to 325 degrees F.
- Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.
- Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.
LEMON-LIME COUNTRY STYLE PORK RIBS
So fresh and tart. I really like the combo of lemon-lime with pork although you could use this marinade and bbq sauce recipe for any meat or veggie you like.
Provided by carbsrfromhvn
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine ingrediets for your marinade and pour over meat or veggies. Refrigerate for 1 hour or overnight.
- Heat small saucepan over medium. Add olive oil, garlic, and chili powder. Saute for about one minute. Add remaining ingrediets and combine. Simmer until your desired consistancy is reached.
- It is up to you how you bring the marinated ingredients and BBQ sauce together. You can use the grill, oven, or stove-top. I personally like to brown my country ribs on all sides then add the finished BBQ sauce to the ribs. I simmer with a lid on until the ribs are done.
- Enjoy!
Nutrition Facts : Calories 185.1, Fat 11.6, SaturatedFat 1.6, Sodium 706, Carbohydrate 21.9, Fiber 0.3, Sugar 19.1, Protein 1.2
MEXICAN-STYLE CHILLI RIBS
Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue
Provided by Jane Hornby
Categories Main course
Time 2h30m
Number Of Ingredients 14
Steps:
- Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
- To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
- For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).
Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
More about "lime spareribs food"
LIME-MADRAS RIBS — PATAKS
From pataks.ca
Servings 3
LIME SPARERIBS - REVIEW BY LMOUCHA - ALLRECIPES.COM
From allrecipes.com
ASIAN LIME RIBS - THE SEASONED FAMILY
From theseasonedfamily.com
SWEET CHILLI AND LIME PORK RIBS | DINNER RECIPES | WOMAN ...
From womanandhome.com
LIME SPARERIBS PHOTOS - FREE & ROYALTY-FREE STOCK PHOTOS ...
From dreamstime.com
SWEET CHILI-LIME SPARERIBS | SWEET CHILI, CHILI LIME, RECIPES
From pinterest.ca
LIME SPARERIBS PHOTOS RECIPE
From crecipe.com
TEQUILA-LIME BARBECUE RIBS - FOOD CHANNEL
From foodchannel.com
LIME SPARERIBS - PRINTER FRIENDLY - ALLRECIPES.COM
LIME SPARERIBS RECIPES
From tfrecipes.com
LIME SPARERIBS BEST FAMILY RECIPES
From homemaderecipeszero.blogspot.com
ASIAN LIME RIBS RECIPES
From tfrecipes.com
THE BEST GRILLED COUNTRY CHILI LIME RIBS EVER | THE SALTY ...
From thesaltypot.com
LIME SPARERIBS
From pinterest.ca
SPARERIBS WITH LIME AND CHILLI RECIPES
From tfrecipes.com
STICKY APRICOT & LIME RIBS | FOOD TO LOVE
From foodtolove.co.nz
EASY WEEKNIGHT MEALS: HOISIN PORK SPARE RIBS - NZ HERALD
From nzherald.co.nz
ALL THAT SPLATTERS: ASIAN-LIME RIBS
From allthatsplatters.blogspot.com
TEQUILA AND LIME PORK SPARERIBS - CRECIPE.COM
From crecipe.com
CHILI LIME PALEO PORK RIBS (WHOLE30, KETO) – WHAT GREAT ...
From whatgreatgrandmaate.com
ASIAN LIME RIBS - NOBLE PIG
From noblepig.com
TEQUILA AND LIME PORK SPARERIBS | EMERILS.COM
From emerils.com
BEST LIME FOR FOOD PLOTS - FAMILYCUISINE.NET
From familycuisine.net
TEQUILA AND LIME PORK SPARERIBS RECIPE | EMERIL LAGASSE ...
From cookingchanneltv.com
LIME AND PORK RIBS RECIPES (73) - SUPERCOOK
From supercook.com
GRILLED CHILI-LIME SPARERIBS | KRAFT WHAT'S COOKING
From pinterest.ca
SPARERIBS | FOOD CHANNEL
From foodchannel.com
SPICY PORK RIBS WITH LIME, MINT AND GARLIC - ETALK
From more.ctv.ca
LIME SPARERIBS RECIPE
From crecipe.com
SMOKED RIBS THAT ARE FALL-OFF-THE-BONE-TENDER! • FOOD ...
From foodfolksandfun.net
WORLD BEST FINGER FOOD RECIPES : LIME SPARERIBS
From bestfingerfoodrecipes.blogspot.com
FAJITA LIME RIBS | PROSPECTOR FOODS
From prospectorfoods.com
BARBECUED SPARERIBS - FILIPINO-FOOD-RECIPES.COM
From filipino-food-recipes.com
MEXICAN-STYLE SPARERIBS - PORK SPARE RIBS RECIPE
From goodhousekeeping.com
TEQUILA AND LIME PORK SPARERIBS - BIGOVEN
From bigoven.com
LIME SPARERIBS - REVIEW BY FKYLIE - ALLRECIPES.COM
From allrecipes.com
LIME SPARERIBS - REVIEW BY KATHE - ALLRECIPES.COM
From allrecipes.com
CHIPOTLE LIME BBQ RIBS… AND SMOKY TEX-MEX
From ontariopork.on.ca
RECIPE: LIME SPARERIBS - RECIPELINK.COM
From recipelink.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love