Mahogany Glazed Spareribs Food

MAHOGANY RIBS

Steps:

• Remove the membrane from the ribs. Set aside.
• Combine the hoisin sauce, plum sauce, soy sauce, cider vinegar, wine, honey, garlic and green onions.
• Coat both sides of each rack of ribs and refrigerate for at least 30 minutes but best would be overnight.
• Cook according to your preference. Serve by cutting the ribs in half, into three sections or into individual ribs. Serve immediately and enjoy.

MAHOGANY GLAZED SPARERIBS

Steps:

• Light a grill. In a small bowl, combine the vinegar and water with the garlic. Grill the spareribs over a medium-low fire until golden brown, brushing frequently with the garlic mixture and turning occasionally, about 25 minutes.
• Meanwhile, in a small bowl, combine the hoisin sauce with the minced ginger, soy sauce and chili-garlic sauce. Brush the hoisin glaze on the spareribs and grill, turning occasionally, until they're deep mahogany, 9 to 10 minutes longer. Transfer the spareribs to a platter and serve with lots of napkins.

3-INGREDIENT SWEET AND SAVORY SHORT RIBS

Steps:

• Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
• Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
• Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.

MARMALADE-GLAZED SPARERIBS

Steps:

• Whisk first 5 ingredients in large bowl. Add ribs; toss to coat. Transfer ribs and marinade to 15 x 10 x 2-inch glass baking dish. Cover and refrigerate overnight, turning ribs occasionally.
• Position 1 rack in center and 1 rack in top third of oven and preheat to 350°F. Line 2 large roasting pans with foil. Place racks in pans. Transfer ribs from marinade to racks. Roast ribs until golden brown, very tender and well glazed, rotating pans halfway through roasting and basting frequently with marinade, about 1 1/2 hours. Serve warm or at room temperature.

MOST DELICIOUS MAHOGANY GLAZE

Steps:

• Mix ingredients well. Reserve half to serve as a sauce with the cooked roast.
• Use remainder to baste roast every 30 minutes.