RIB MARINADE
This is good on grilled meats - chicken, beef - however, we always use it for pork ribs. I omit the oil and have never had a problem but I know marinade is technically supposed to have oil so I put it in the recipie. I don't really know where this recipe comes from. Can be used for up to 10 lbs of meat. Can be stored in the refrigerator if you don't use it all.
Provided by Keolani
Categories Meat
Time 13m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients.
- Marinade meat several hours or overnight.
- Can freeze.
Nutrition Facts : Calories 919.3, Fat 95.4, SaturatedFat 12.2, Sodium 5302.9, Carbohydrate 13.3, Fiber 2.1, Sugar 4, Protein 8.5
BARBECUED PORK RIBS
Provided by Trisha Yearwood
Categories main-dish
Time 6h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
- Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
- Preheat the oven to 375 degrees F.
- Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
- For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
- When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
- Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.
MARINATED BONELESS PORK RIBS AND POTATOES
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
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
BEER - MARINATED PORK BACK RIBS WITH SIDE SAUCE
The sauce for this recipe does not require and cooking, but must be prepared and then let sit for 2 hours before using on the ribs, you can even make it days ahead and refrigerate until ready to use. Plan ahead the ribs need to marinade for 5 hours. If you have any fresh herbs around such as rosemary OR thyme (one or the other do not use both) then throw in a couple tablespoons into the beer marinade.
Provided by Kittencalrecipezazz
Categories Pork
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix all the sauce ingredients in a large glass bowl, then let sit for a minimum of 2 hours before using it.
- Cut the ribs into smaller portions.
- Spread the onion slices in the bottom of a large baking dish (you might have to use two dishes for this).
- Place the ribs over the onion slices, then sprinkle the herbs (if using) over the ribs.
- Sprinkle with garlic, peppercorns and bay leaves.
- Pour the beer over the ribs.
- Cover with plastic wrap, then marinate for 5 hours.
- Remove the ribs from the dish.
- Place the ribs bone-side down on the grill, over medium heat.
- Remove some sauce from the bowl to baste the ribs with.
- Grill for about 10 minutes turning occasionally, or until browned, basting every few minutes with the sauce.
- Serve the remaining sauce with the ribs.
Nutrition Facts : Calories 2194.5, Fat 136.5, SaturatedFat 50.1, Cholesterol 459.3, Sodium 1455.2, Carbohydrate 129.3, Fiber 15.1, Sugar 76.2, Protein 101.5
REALLY STICKY RIBS
This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids
Provided by Lesley Waters
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 1h35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
- Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
- Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.
Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 1.21 milligram of sodium
PORK RIBS
Sweet, sour, spicy, with a bite. These juicy ribs are easy to make ahead and toss on the grill. Great for individual portions or if using chops, cut up into bite-sized pieces and serve with toothpicks as nibblers. These went over well at our family camping get together this weekend.
Provided by Aroostook
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix marinade and place in a gallon ziplock bag.
- Add pork and let set 6 hrs or overnight.
- Preheat grill on high for a few minutes.
- Oil grill surface (using a cloth dipped in vegetable oil).
- Place pork on grill and sear (for at least a minute) on both sides.
- Cover grill and reduce heat to medium/low.
- For thick ribs, cook 15 minutes on one side then 15 minutes on the other (use your own judgment depending on the thickness of the pork).
- Use apple juice spritz to control any flareups.
- When cooked through, let ribs set for a couple of minutes.
- Coat with a light spritz of apple juice and serve.
Nutrition Facts : Calories 556, Fat 27.3, SaturatedFat 5.4, Cholesterol 168.1, Sodium 811, Carbohydrate 31.8, Fiber 0.7, Sugar 29.4, Protein 44.7
WINE-MARINATED COUNTRY-STYLE RIBS
These are a delicious way to grill ribs. Be very careful while grilling ribs for at least the first 1/2 hour otherwise they will burn from the drippings falling into grill (unless you put a drip pan underneath). These do require a long marinading time.
Provided by Carmen B.
Categories Pork
Time 5h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium heat.
- Cook oregano and garlic 30 seconds.
- Remove from heat and stir in wine, sugar, salt, and pepper.
- Place ribs in a glass dish.
- Pour wine mixture over top; turn to coat.
- Cover and refrigerate at least 4 hours.
- Turn ribs occasionally to coat with marinade.
- Prepare grill.
- May want to place a drip pan underneath.
- Remove ribs from marinade reserving marinade.
- Grill ribs on grill over medium heat for approximately 1 hour, turning occasionally and brushing with marinade, until ribs are cooked.
- Discard remaining marinade.
Nutrition Facts : Calories 608.7, Fat 47, SaturatedFat 15.3, Cholesterol 156.5, Sodium 326.4, Carbohydrate 1.8, Fiber 0.2, Sugar 0.8, Protein 38.6
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