SPARE RIBS
Make and share this Spare Ribs recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 1h27m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat the grill. Put the ribs in the grill pan and brown them under the grill, turning frequently, to seal in the juices. If you don't have a grill, brown the ribs in a frying pan, with a little oil or butter, over a medium heat, for 2-3 minutes, turning often. Peel and crush the garlic clove.
- Mix the soy sauce, marmalade and garlic, and spread over the ribs. Peel and slice the onion. Put the onion in a casserole or ovenproof dish. Place the ribs on top and season with salt and pepper.
- Dissolve the stock cube in 1/2 cup of boiling water, add the vinegar, and pour it all over the ribs. Cover and cook in a hot oven (400F/200C/Ga Mark 6-7) for 1 1/4-1 1/2 hours (the longer time for the larger amount). Remove the lid for the last 20 minutes to allow the meat to become crisp. The sauce should be sticky when cooked. The jacket potato can be cooked in the oven with the casserole.
Nutrition Facts : Calories 1437.7, Fat 104, SaturatedFat 38.2, Cholesterol 414.9, Sodium 1336.6, Carbohydrate 16.7, Fiber 2.1, Sugar 9, Protein 103
MOM'S BEST BRAISED PORK RIBS
An easy recipe that promises fall-off-the-bone ribs with a rich, savory taste. Freezer-friendly and perfect for meal prep. {Gluten Free Adaptable}
Provided by Maggie Zhu
Categories Main
Time 1h40m
Number Of Ingredients 16
Steps:
- Add pork ribs to a large pot and add cold water to cover. Bring to a boil over medium high heat, then turn to medium heat. Boil for 5 minutes while skimming the foam off the top with a spoon.
- Add the ginger, green onion, nutmeg, star anise, cloves, and cooking wine. Turn to low heat. Cover and simmer for 40 minutes. Stir occasionally.
- Add light soy sauce, dark soy sauce, sugar, and salt. Add the red fermented bean curd into a small bowl and add a few spoonfuls of hot broth from the pot. Smash with the back of a spoon until the bean curd dissolves. Pour back into the pot. Simmer uncovered for another 40 to 50 minutes, until pork turns tender but is not quite falling of the bone.
- (Optional) Add the vegetables. Continue simmering for 15 minutes, until the vegetables turn tender.
- Add cornstarch and 1/3 cup water into a small bowl. Whisk well until the cornstarch dissolves completely. Slowly add half of the slurry into the pot. Stir to mix well. Add more slurry and stir if you want to thicken the sauce more. Note, you might not need to add all the cornstarch slurry. (*Footnote 2)
- Serve pork ribs with steamed white rice or noodles. Enjoy!
- Store the pork ribs in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 531 kcal, Sugar 7.1 g, Sodium 625 mg, Fat 30.2 g, Carbohydrate 16 g, Fiber 2.3 g, Protein 46.8 g, Cholesterol 175 mg
MY MOTHER'S BBQ SPARE RIBS
These barbecue spare ribs are truly an Asian-American dish with a quick, finger-licking sauce. It's the perfect dish if you need a fast, savory meal.
Provided by Anita Lo
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat an oven to 400 degrees F. Stir the hoisin and ketchup together in a large bowl. Season the spare ribs on both sides with salt and pepper.
- Cut the rack into individual ribs. Add to the hoisin mixture and toss to coat evenly. Transfer the ribs to a large baking dish, clean the sides of the dish, and cover with aluminum foil. Place the ribs in the oven.
- Cook the ribs in the oven for 25 minutes, then remove the foil and continue to cook until the sauce becomes syrupy and the meat is tender, about another 25 minutes. Remove from the oven, pile the ribs on a platter, and serve immediately.
SPARERIBS
Make and share this Spareribs recipe from Food.com.
Provided by Sam 3
Categories Pork
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- There are 2 Options now.
- Combine all ingredients and place in a covered pan in a 275F oven for 4 hours OR.
- Place rib meat in a pressure cooker with 1 cup of water.
- Once at full pressure, cook for 15 minutes.
- Drain water and add sauce ingredients.
- Leave on high and simmer for 15-20 minutes.
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