Marinated Pork Ribs With Veggies And Mashed Potatoes Food

PORK SPARERIBS WITH MASHED POTATOES

Pork Spareribs with Mashed Potatoes image

Provided by Food Network

Time 2h25m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1/4 cup oil
1 medium onion, thinly sliced
2 cloves garlic, smashed
1 green bell pepper, finely diced
1 1/2 tablespoons brown sugar
1 lemon, zested and juiced
1/2 cup tomato ketchup
1/2 cup malt vinegar
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon dried tarragon
4 (14-ounce) pork spareribs, punctured with a knife
Salt, to taste
Black pepper, to taste
Mashed Potatoes, recipe follows
2 pounds large potatoes
Salt, to coat and more to season
Clarified butter
3 ounces bacon, finely chopped
2 tablespoons butter
Pepper, to taste
Nutmeg, to taste
1/2 lemon, juiced
1 egg white, stiffly beaten*

Steps:

Preheat oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne, and tarragon. Reduce heat and simmer 5 minutes.
Place rack in roasting pan and brush with oil. Place ribs on rack and season with salt and pepper. Brush with a little sauce. Cook for 1 1/2 hours, basting every 15 minutes with sauce.
Remove and section ribs. Serve sticking out of mashed potatoes, to resemble a hedgehog.
Preheat oven to 350 degrees F. Slice off ends of potatoes. Coat each potato in salt and bake for 1 1/2 hours.
Remove potato from skins and place in a bowl. Heat a little clarified butter in pan. Add bacon and fry until crisp. Remove bacon with slotted spoon and add to potato. Mash in butter, and season with salt, pepper, nutmeg, and juice. Add egg white and whisk until smooth. Serve in a mound, speared by ribs.
Yield: 4 servings
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

MARINATED BONELESS PORK RIBS AND POTATOES

Marinated Boneless Pork Ribs and Potatoes image

Mom's recipe. Simple, super tasty and a great family dinner. Prep time includes 4 hour marination in refrigerator.

Provided by Raquel Grinnell

Categories One Dish Meal

Time 5h

Yield 1 dish, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs boneless pork ribs (mostly dark meat, if you can find them)
3 lbs red potatoes, quartered
salt & freshly ground black pepper
8 -10 garlic cloves, minced
3 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
2/3 cup extra-virgin olive oil
1/3 cup red wine (we always use cabernet sauvignon, one good enough to drink)

Steps:

Arrange pork in two oven-proof 9x13 dishes. Add red potatoes in between the ribs. Salt and pepper all to taste.
Mix the rest of the ingredients and spoon over the meat/potatoes.
Cover with foil or plastic wrap and marinate in the refrigerator for 2 hours. Flip meat, salt and pepper lightly, recover and marinate for 2 more hours.
Preheat oven to 425 degrees. Remove cover from pans and cook for 40-45 minutes or until 165 degrees internal temperature is reached. Potatoes will be tender.

Nutrition Facts : Calories 319.5, Fat 20, SaturatedFat 2.9, Cholesterol 10.5, Sodium 41, Carbohydrate 28.6, Fiber 3.1, Sugar 2.3, Protein 6.2

MARINATED PORK RIBS

Marinated Pork Ribs image

I found this in the recipe book and it look really nice. The book says you could replace pork spare ribs with 800g pork fillet.

Provided by tomoko matsunaga

Categories Pork

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/3 kg rack american pork spareribs (or 800g pork fillet)
1/2 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons mirin
1 tablespoon sweet chili sauce
2 tablespoons honey

Steps:

Make marinade:.
Combine soy sauce, hoisin sauce, mirin, sweet chili and honey in a large ceramic ovenproof dish. Add ribs to marinade and turn to coat. Cover and refrigerate for at least 8 hours.
Remove ribs from fridge 30 minutes before cooking. Preheat oven to 200°C Roast ribs, basting with marinade every 10 minutes, for 30 minutes or until cooked through.

Nutrition Facts : Calories 1043.5, Fat 79.1, SaturatedFat 29.8, Cholesterol 259.9, Sodium 2568.5, Carbohydrate 18.2, Fiber 0.8, Sugar 13.7, Protein 61.2

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