OVEN BRAISED BARBECUE PORK RIBS
This is a method I got from FoodNetwork's Alton Brown, and it's foolproof. I've tweaked the ingredients many times, in many ways, but it's always turned out great. This is my favorite variation, and the only way I make barbecued country ribs.
Provided by Vina7737
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Fold each sheet of foil in half lengthwise.
- You now have two double thick sheets measuring 18x18 inches.
- Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open.
- You now have a double thickness foil bag.
- Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are 'bone-in'.
- Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce.
- Pour into the bag with the ribs.
- Triple fold and firmly crimp the top folded edges of the foil.
- Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours.
- Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan.
- Crimp the cut edge and set the ribs aside, still sealed in the foil.
- Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce).
- While the sauce is reducing, preheat your oven broiler.
- Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender.
- Taste the sauce and add more hot sauce if you want more spiciness.
- Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.).
- Turn the ribs, and repeat.
- If you want a thicker coating, do this brush-and-broil process one more time per side.
- (I usually do.) Serve with any extra sauce to pour over.
- NOTE: If you don't have or can't find the dark maple syrup, dark corn syrup is a good substitute.
Nutrition Facts : Calories 2057.3, Fat 121.2, SaturatedFat 24.3, Cholesterol 757.8, Sodium 1033.1, Carbohydrate 29, Fiber 0.4, Sugar 23.8, Protein 199
OVEN-BRAISED BBQ-DIJON SHORT RIBS
Get super flavorful, fall-off-the-bone tender boneless beef short ribs with Oven-Braised BBQ-Dijon Short Ribs. The tangy Dijon is subtle, but delicious.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 300ºF.
- Mix 2 Tbsp. flour with 1/4 cup broth to form thick paste; set aside. Coat ribs with remaining flour; gently shake off excess flour.
- Heat oil in large ovenproof sauté pan with tight-fitting lid or Dutch oven on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until browned on both sides.
- Add onions to pan; cook and stir 2 to 3 min. or until lightly browned. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan. Simmer on low heat 2 to 3 min. until most of the liquid is evaporated.
- Stir in remaining broth. Return to boil. Stir in barbecue sauce, mustard and reserved flour paste until well blended. Bring to boil, stirring frequently. Remove from heat; cover with lid. Place in oven.
- Bake 2 hours or until ribs are tender. Skim excess fat from sauce before serving.
Nutrition Facts : Calories 490, Fat 35 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0.5656 g, Sugar 0 g, Protein 19 g
BRAISED SHORT RIBS WITH DIJON MUSTARD
Categories Wine Beef Mustard Braise Dinner Meat Beef Rib Red Wine Fall Winter Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
- While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long). Season well with salt and pepper.
- Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch. Transfer browned ribs with tongs to a bowl.
- Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring. Transfer with a slotted spoon to another bowl.
- Stir wine and mustard into juices in pot. Add ribs and simmer, covered, 1 3/4 hours.
- Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
- Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid. Season sauce with salt, pepper, and mustard to taste and pour over ribs.
SLOW-COOKED BRAISED OVEN SHORT RIBS
These ribs are cooked in the oven on a very low temperature and can also be made in a crockpot, if you are using more than 4 pounds ribs then double the sauce ingredients. These ribs goes great with recipe#186700 or recipe#69020...or mashed potatoes. The cayenne pepper or Tabasco is only optional, add in for extra heat.
Provided by Kittencalrecipezazz
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grease a roasting pan (large enough to hold the ribs and sauce).
- In a shallow dish combine flour with seasoned salt, black pepper, paprika and garlic powder.
- Dredge the ribs in the flour mixture.
- Heat oil in a large skillet; add in ribs and brown on all sides; remove to the roasting pan.
- Place the chopped onions over the ribs.
- In a saucepan mix together the tomato sauce, barbecue sauce, molasses, cider vinegar and fresh garlic (if using) bring to a boil and simmer stirring for 5 minutes.
- Pour the sauce over the ribs and onions.
- Cover with foil and bake in a 300 degree oven for 3-4 hours or until ribs are tender.
Nutrition Facts : Calories 1665.8, Fat 134, SaturatedFat 55, Cholesterol 258.6, Sodium 1028.8, Carbohydrate 59.8, Fiber 2.9, Sugar 33.1, Protein 52.2
BRAISED SHORT RIBS
I saw a version of this recipe using Lamb Chops on a Food Network show, and decided to try it with short ribs, it turned out great. I put ranges on some of the ingredients because I don't really measure, just use my judgement based on the amount of meat you are using. Use more or less tomatoes and broth, also, depending on the amount of ribs you are cooking. I have used bone in short rib meat before and it works really well, too.
Provided by -Mary-
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Season ribs with salt, pepper and garlic powder. Dredge lightly in flour. In a heavy oven-proof pan, such as a cast iron dutch oven, heat oil over medium/high. Add ribs in batches and cook just until brown on all sides, but not until cooked through.
- Remove ribs to plate or bowl as they get browned. Once all ribs are browned, turn off heat and return ribs to pan. Top with onions, carrots, garlic, tomatoes and then pour on broth. Cover.
- Place in oven to complete cooking, anywhere from 45 minutes to 1 1/2 hour depending on the size of the meat. Leave in oven until done completely and very tender.
- Serve over creamy mashed potatoes.
Nutrition Facts : Calories 960.5, Fat 82.8, SaturatedFat 35.9, Cholesterol 172.4, Sodium 852.2, Carbohydrate 17.4, Fiber 3.6, Sugar 9, Protein 36
BRAISED SHORT RIBS WITH DIJON MUSTARD
This recipe is from Epicurious adapted from Daniel Boulud's Cafe Boulud Cookbook. I've made this 6 times already because my guests keep requesting this dish!
Provided by Grace Lynn
Categories Meat
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
- While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long).
- Season well with salt and pepper.
- Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch.
- Transfer browned ribs with tongs to a bowl.
- Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring.
- Transfer with a slotted spoon to another bowl.
- Stir wine and mustard into juices in pot.
- Add ribs and simmer, covered, 1 3/4 hours.
- Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
- Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid.
- Season sauce with salt, pepper, and mustard to taste and pour over ribs.
Nutrition Facts : Calories 2020.2, Fat 165, SaturatedFat 71.5, Cholesterol 344.7, Sodium 370, Carbohydrate 18.8, Fiber 1.5, Sugar 4, Protein 68
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