PINEAPPLE AND MOLASSES SPARERIBS
Provided by Nigella Lawson
Categories dinner, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place ribs in a large plastic bag and set aside. In a bowl, combine lime zest and juice, soy sauce, chilies, ginger, oil and 2 tablespoons molasses. Add star anise, cinnamon, onion and pineapple juice, and stir to mix well. Add contents of bowl to bag, seal bag well, and refrigerate overnight.
- Heat oven to 400 degrees. Remove ribs from refrigerator, and pour contents of bag, including marinade, into a roasting pan. Allow ribs to come to room temperature. Cover pan tightly with foil, place in oven, and bake for 1 hour, turning ribs once halfway through cooking. Remove pan from oven (leave oven on), discard foil, and carefully spoon only the liquid from pan into a saucepan. Return pan to oven, and continue to bake ribs uncovered.
- Add remaining 2 tablespoons molasses to saucepan, and place over medium heat. Cook until mixture is foamy and syrupy, about 10 minutes.
- Remove ribs from oven, and pour sauce over them, turning ribs until they are well coated. Transfer to a large platter, and serve.
ALMOST-FAMOUS BARBECUE SPARERIBS
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
- Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
- Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
- Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
- Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
- Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
- Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
- Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.
SWEET AND TANGY SPARERIBS
This recipe is one that has been passed down two generations. They taste like no other ribs I have ever tried. They are sweet and tangy just like the name says. They seem to come straight from the Orient. Lots of raves on this one. Very yummy.
Provided by KOOKIEKRIS
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat bacon drippings in a large, heavy skillet over medium heat. Place spareribs in the skillet, and brown on each side for about 5 minutes. Season with garlic salt and pepper.
- In a medium bowl, mix mustard, molasses, soy sauce, vinegar, Worcestershire sauce, and hot pepper sauce.
- Place browned ribs in a large baking dish. Cover with the mustard sauce mixture.
- Bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees F (70 degrees C).
Nutrition Facts : Calories 776.4 calories, Carbohydrate 13.2 g, Cholesterol 190.9 mg, Fat 63.4 g, Fiber 0.5 g, Protein 36.3 g, SaturatedFat 21 g, Sodium 1894.8 mg, Sugar 8.4 g
SPICE-RUBBED CHIPOTLE-MOLASSES RIBS
Steps:
- Preheat oven to 400 degrees F.
- Combine all spices in a bowl. Rub ribs on both sides with spice mixture.
- In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce. Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce.
- Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.
SLOW-COOKED PEACHY SPARERIBS
Canned peaches make a delightful addition to my flavorful sparerib sauce. Served over rice, the sweet-tangy ribs make a sensational meal any time of the year.—Jeanne Brino, Woodbury, Minnesota
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut ribs into serving-size pieces. In a large skillet, brown ribs on all sides; drain. , Transfer to a 5-qt. slow cooker. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic salt and pepper; pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Remove pork and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.
Nutrition Facts : Calories 518 calories, Fat 32g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 727mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 31g protein.
FREAK'N GOOD RIBS
Pineapple-marinated pork back ribs! This recipe doubles easily for more ribs.
Provided by MIKE
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 10h30m
Yield 4
Number Of Ingredients 13
Steps:
- In a large baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces, and place into the marinade. Cover, and refrigerate, turning occasionally, for 8 hours or overnight.
- Preheat oven to 275 degrees F (80 degrees C). Cook ribs in marinade for 1 1/2 hours, turning occasionally to ensure even cooking.
- Preheat grill for medium heat.
- Lightly oil grate. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.
Nutrition Facts : Calories 1027.3 calories, Carbohydrate 160.9 g, Cholesterol 117.1 mg, Fat 31.4 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 11 g, Sodium 2212.5 mg, Sugar 136.5 g
TO DIE FOR PORK SPARERIBS
You're sure to love these! So tender and succulent! I've roasted them and BBQ'ed them and they take less time to cook on the BBQ but are just as lovely oven roasted. Just make sure you have a bowl of water with some lemon slices in it on hand and plenty of serviettes!
Provided by Karin...
Categories Pineapple
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place ribs in large pan or cast iron skillet.
- Cover with cold water and bring to the boil.
- Reduce the heat and simmer for 10 minutes.
- Combine the Marinade ingredients in a bowl and mix well.
- Place the pork spare ribs in a large shallow glass or ceramic dish and pour over with the well mixed marinade.
- Refrigerate for AT LEAST 4 hours or better still, overnight!
- Place the marinated pork spare ribs on a rack in a large roasting pan and cook in oven pre-heated to 180°C for about 40 minutes until browned and tender, or grill on the BBQ.
- During the cooking time baste the ribs frequently with the pan juices/marinade.
More about "pineapple and molasses spareribs food"
HAWAIIAN STYLE RIBS RECIPE |DERRICK RICHES
From derrickriches.com
BARBECUE RIBS WITH SPICED RUM PINEAPPLE SAUCE
From downshiftology.com
10 BEST PORK SPARERIBS WITH PINEAPPLE RECIPES | YUMMLY
From yummly.com
PHIL'S FAVORITE FOOD: PINEAPPLE AND MOLASSES …
From philsfavoritefood.blogspot.com
Estimated Reading Time 3 mins
PINEAPPLE AND MOLASSES SPARERIBS - DINING AND COOKING
From diningandcooking.com
CANINE PINEAPPLE AND MOLASSES BALLS RECIPE - COOKEATSHARE
From cookeatshare.com
PINEAPPLE AND MOLASSES SPARERIBS - NANCY'S RECIPES
From nancysrecipes.weebly.com
10 BEST DRY GARLIC SPARERIBS RECIPES | YUMMLY
From yummly.com
HAWAIIAN BBQ SAUCE - IFOODREAL.COM
From ifoodreal.com
CONKER-SHINY SPARE RIBS WITH PINEAPPLE AND MOLASSES
From nigella.com
SWEET AND TANGY PINEAPPLE BBQ SAUCE - FOOD FIDELITY
From foodfidelity.com
THOMASINA MIERS’ RECIPE FOR PORK RIBS WITH PINEAPPLE SALSA | FOOD
From theguardian.com
PALEO PINEAPPLE BBQ SAUCE WITH MOLASSES ON PORK CHOPS
From feedinggersasser.com
PINEAPPLE AND MOLASSES SPARERIBS RECIPE - PINTEREST.COM
From pinterest.com
PINEAPPLE AND MOLASSES SPARERIBS RECIPE | RECIPE | SPARERIBS …
From pinterest.ca
PINEAPPLE MOLASSES - RECIPES - COOKS.COM
From cooks.com
COUNTRY STYLE RIBS IN PINEAPPLE MOLASSES SAUCE RECIPE
SPARERIBS WITH PINEAPPLE AND MOLASSES | MOLASSES …
From pinterest.com
MOMS PINEAPPLE TERIYAKI SPARERIBS- WIKIFOODHUB
From wikifoodhub.com
PINEAPPLE AND MOLASSES SPARERIBS | GEORGE-1947 | COPY ME THAT
From copymethat.com
PINEAPPLE AND MOLASSES SPARERIBS - MASTERCOOK
From mastercook.com
PINEAPPLE BARBECUED SPARERIBS RECIPE - FOOD.COM
From food.com
PINEAPPLE SPARERIBS – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
PINEAPPLE SPARERIBS - RECIPE - COOKS.COM
From cooks.com
AT MY TABLE; INSPIRED BY THE CHINESE, AND RESHAPED AT HOME
From nytimes.com
PINEAPPLE SPARE RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED BEANS WITH PINEAPPLE AND MOLASSES - COOKEATSHARE
From cookeatshare.com
MOLASSES VS PINEAPPLE - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
PINEAPPLE BOURBON BARBECUE SAUCE - COOKING WITH CURLS
From cookingwithcurls.com
CIDER-MOPPED SPARERIBS RECIPE - FOOD NEWS
From foodnewsnews.com
BARBECUE SPARERIBS RIB RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
PINEAPPLE AND MOLASSES SPARE RIBS - CHEFJJS.COM
From chefjjs.com
THE BEST RUM-SPIKED PINEAPPLE BBQ SAUCE FOR SUMMER
From garlicandzest.com
PINEAPPLE TERIYAKI COUNTRY STYLE PORK RIBS - ALKHAIRGADOON.COM
From alkhairgadoon.com
MARINATED GRILLED SPARERIBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love