Salt And Pepper Ribs Food

SALT AND PEPPER RIBS

Steps:

• Preheat oven to 300 degrees.
• Combine the salt, pepper and garlic powder together in a bowl.
• Place the ribs on a lightly oiled baking sheet.
• Sprinkle the ribs with the salt mixture.
• Bake for at least 2 1/2 hours, until the meat is pulling off of the bone.
• Heat the sesame oil in a skillet over medium heat then add the garlic and onions.
• Cook until the garlic has browned slightly.
• You have two options here:
• Option 1: If you want to brown the green onions for a deeper flavour ( shown in my photos) then take the ribs out and place on top of the stove. Pour/brush the oil and garlic mixture over the ribs, then return to the oven. Cook until the onions are the desired flavour. Remove, sprinkle with a little extra salt and serve.
• Option 2: Remove the ribs and brush/pour the oil and garlic mixture all over them. Serve immediately.
• Place ribs on a serving platter, spooning any leftover garlic oil over the top.
• Serve and enjoy!

CHILLI, SALT & PEPPER RIBS

Steps:

• Wash 1kg of ribs and place in a pan with star anise and bay leaves.
• Add water until it covers the top of the meat. Cook on medium heat for 1 hour or more until the ribs are soft. Once cooked, drain and set aside.
• Slice onion into strips, chop chillis and spring onions, set aside for later.
• Finely chop 2 cloves of garlic and cook in a small pan with 1tsp of oil. Keep the heat low as you want to avoid burning the garlic. Cook for 5-10 minutes until garlic is golden and crispy. Place on a paper towel and set aside.
• In a large bowl add flour, cornflour, salt and pepper. Add water until it forms a thin consistency. Add the cooked and ribs and coat evenly in the batter.
• Heat up 500ml of oil in a pan or wok. Fry the ribs until golden brown. Set aside to drain on a paper towel.
• When the ribs are all fried. Heat up 3 tbsp of oil in a pan. Fry the onions, chillis and spring onions for 5 minutes or until the onions are slightly translucent.
• Add in the ribs and stir well, coat the ribs with the onions, chillis and green onions. Drizzle sesame oil and cook for further 2 minutes.
• Sprinkle with crispy garlic, salt and pepper. Mix well and transfer to a plate. Enjoy!

SALT AND PEPPER RIBS

Steps:

• Soak the ribs with clean water for 30 minutes and change the water at least once. This is to remove any dirty parts and raw taste.
• Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night.
• Just before cooking, crack an egg and mix with the ribs.
• Coat the ribs with potato flour or starch around 10 to 15 minutes before frying.
• Heat oil until there are fine small bubbles surrounding when insert a chop sticker. Place ribs in and fry for 6-8 minutes over small fire. I recommend frying the ribs for two batches. Strain and remove extra oil.
• Prepare a pan, add 1/2 tablespoon of oil and fry garlic, ginger, green onion and fresh peppers until aromatic.
• Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option.

SALT AND PEPPER SPARE RIBS

Steps:

• Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
• Stir Dijon mustard and vinegar together in a small bowl.
• Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
• Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
• Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
• Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
• Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
• Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

TWICE-FRIED CHINESE SALT AND PEPPER SPARE RIBS

Steps:

• Gather the ingredients.
• Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens.
• Remove from the heat and stir-in the five-spice powder. Cool.
• Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture. Cover and marinate in the refrigerator for 2 hours.
• Preheat the oil for deep-frying to between 360 and 375 F.
• Dust the spareribs with the cornstarch.
• Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.
• Deep-fry the spareribs a second time. Until they are crispy and cooked (about 1 minute). Drain.
• Serve with any remaining salt and pepper mix for dipping.

SALT & PEPPER SPARE RIBS

Steps:

• In a large bowl mix the: Cornflour, soy sauce and sesame oil to form your marinade
• Put all of your chopped up ribs in the bowl and coat in the marinade - then leave for about 30 minutes
• Place the chilli's, garlic and onion in to a food processor and blend to chop finely. (You can do this by hand but this way save your fingers getting chilli on them - Besides its much quicker using a processor)
• Place as many ribs as your basket can take in your deep fat fryer. Fry ribs until just cooked through. This will depend on the thickness of the meat etc. - however a good rule of thumb is that as soon as food floats they are cooked. If you're not sure check one of the larger ribs and cut the meat to the bone - If its cooked through you're good to go...
• Once all of your ribs have been fried - heat your wok to a high temp, add a little oil, a batch of ribs and stir fry them for a minute then throw in some of the chilli/garlic/onion mixture and stir fry for another minute - Season with a little salt and serve immediately

SALT AND PEPPER SPARE RIBS WITH ROMESCO

Steps:

• For the ribs: Preheat the oven to 250 degrees F and get the ribs started first.
• Mix together the salt, pepper and paprika. Remove the thin membrane from the bone side of the ribs and discard. Lightly sprinkle the seasoning over both sides of the ribs then place the racks, rib-side down on a baking tray. Place in the oven and bake until the ribs have a nice crust (also known as "bark") on the outside and the meat will be pulling away from the bone, 3 1/2 to 4 hours.
• Meanwhile, prepare the romesco sauce: Set a large saucepan over medium heat and coat with a generous amount of olive oil. Add the bread cubes and toast until golden, 6 to 7 minutes. Season with some salt and toss the bread cubes as they cook so they brown evenly all over. When done, remove from the pan and set aside. Add the almond slivers to the dry pan and toast until golden, 3 to 4 minutes. Remove from the pan and set aside. Coat the pan with more olive oil and add the garlic and saute until fragrant, 1 minute. Add the drained red peppers and saute for 2 to 3 minutes. Then add the tomatoes. Season with more salt and the cayenne pepper. Bring to a boil, and then reduce the heat and simmer until the liquid has slightly reduced, 8 to 10 minutes. Remove from the heat and allow to cool.
• To a food processor, add the almonds and the tomato and bell pepper mixture. Pulse until well chopped, and then add the bread cubes and continue to process. Add the sherry vinegar and, while the processor is running, drizzle in 1/2 cup olive oil. Continue to blend until the sauce has emulsified. Taste the sauce and season once more with salt if needed.
• Remove the ribs from the oven, and while still hot, squeeze some fresh lime juice all over the racks. The ribs will absorb the lime juice and this will complement the rich, fatty spare ribs perfectly. Cut the ribs at every second bone and serve with the romesco sauce on the side.

SALT AND PEPPER BEEF RIBS

Steps:

• Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones.
• Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks.
• Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes.
• Cover the ribs with plastic wrap and refrigerate them while you set up the smoker.
• Set up and light the smoker according to the manufacturer's instructions and preheat to low; add wood chips per manufacturer's instructions.
• When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours.
• Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend.
• Gradually bring sauce to a boil over medium heat, whisking as needed.
• Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue.
• When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes.
• Cut racks in half or into 1-2 rib pieces; serve immediately with sauce.

SALT AND PEPPER SPARE RIBS RECIPE

Steps:

• Grind all the ingredients for the spice mix in a coffee grinder to a powder.
• Meanwhile prepare the marinade by mixing half the spice mix and the marinade ingredients in a freezer bag or bowl. Add the ribs and leave in the fridge for at least 2hrs, or overnight.
• Add a little water to a slow cooker and cook the ribs and their marinade on low for 2-3hrs, until the meat is very tender, almost falling off the bone. If you don't have a slow cooker, put the ribs and a little water in a casserole dish with a tight-fitting lid and put them in the oven at 170°C/325°F/Gas Mark 3 for the same length of time.
• Drain the ribs and pat dry. Toss again in the other half of the spice mixture to coat.
• Fill a large frying pan or wok with sunflower oil to a depth of 2cm and heat on the hob. When the oil is smoking hot, deep fry the ribs in batches for 1-2 mins. Drain on kitchen paper. Transfer to a plate and serve.

PORK RIBS

Steps:

• In a bowl, mix-together brown sugar, pepper, garlic salt, and onion salt.
• Lay rack of ribs on a sheet tray and rub with olive oil. Then, massage ribs with reserved Beach Hill Rub.
• Place seasoned rack of ribs directly into the smoker and cook for 2.5 hours at 250°F (130°C).
• Remove rack of ribs from the smoker and let sit for 10 minutes before cutting.

TOMATO AND GINGER PRESSURE COOKER SHORT RIBS RECIPE BY TASTY

Steps:

• Season the short ribs all over with salt and pepper.
• Turn the pressure cooker on to the Sauté setting. Add the olive oil to the pot and heat until shimmering. Working in batches, add the short ribs and sear on all sides until browned, 2-3 minutes per side. Once all of the short ribs have been seared, return to the pot, nestling to fit in an even layer.
• In a small bowl, whisk together the soy sauce, beef broth, sesame oil, red pepper flakes, brown sugar, garlic, and ginger.
• Pour the sauce and Campbell's® Tomato Soup into the pot over the short ribs. Secure the lid and turn off the Sauté setting, then set to pressure cook on high for 1 hour.
• In a small bowl, whisk together the cornstarch, water, and mirin until smooth.
• Release the pressure valve until all the steam has been released. Transfer the short ribs to a bowl and skim off any fat from the surface of the braising liquid. Turn on the Sauté setting and stir the cornstarch slurry into the braising liquid. Bring to a simmer and cook until the sauce has thickened, about 3 minutes. Return the short ribs to the pressure cooker and turn to coat in the sauce.
• Serve the short ribs over white rice and garnish with sliced scallions and sesame seeds.
• Enjoy!