Simple Spare Ribs Food

DAD'S SPARE RIBS

Steps:

• Place the spare ribs, cider vinegar, soy sauce, rice wine vinegar and sugar in a large bowl. Add 2/3 cup water and stir to combine. Place the spare ribs and the liquid in a large pot over low heat. Cover the pot and bring to a gentle simmer. Cook until the meat begins to come apart from the bone, about 40 minutes.
• Remove the spare ribs from the pot using a slotted spoon. Increase the heat to high and let the sauce reduce until it looks glazy, 5 to 10 minutes. Add the honey and sprinkle with pepper and let the sauce simmer, about 1 minute. Pour the sauce over the spare ribs and mix to combine. Serve immediately.

EASY OVEN BAKED RIBS

Steps:

• Pre-heat oven to 250* F.
• Season all sides of the ribs with your favorite rub.
• Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
• Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
• Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
• Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
• Enjoy!

EASY BARBECUED SPARE RIBS

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine spices with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; reserve 1 tablespoon of the mixture for the sauce. Rub both sides of ribs with remaining mixture.
• Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil; bake until tender, about 1 1/2 hours. (There will be hot liquid in baking sheet when removed from oven.)
• Meanwhile, make sauce: In a small saucepan, combine tomato puree, honey, Worcestershire, garlic, reserved spice mixture, and 3/4 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.
• Heat grill to medium. Cut ribs into 4 equal parts. Brush ribs generously with barbecue sauce; grill until charred in spots, 3 to 5 minutes per side. Serve with remaining sauce.

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

FRIED PORK SPARE RIBS

Steps:

• Season the meat with salt, unpeeled crushed garlic, pepper, rosemary, nutmeg, red pepper sauce and white wine. Let marinate about 2 hours.
• Heat the olive oil in a frying pan. Add the meat without the marinade (reserve the marinade) and fry on a medium-low heat for 15 minutes, stirring occasionally. Add the marinade, stir and cook for more 15 minutes, stirring occasionally.
• Turn off the heat, garnish with the lemon in half moon slices and sprinkle with chopped coriander. Drizzle with lemon juice and serve the pork ribs with fries.

CROCKPOT SPARE RIBS

Steps:

• In a small bowl combine the rub ingredients.
• Remove the silver membrane from the back of the ribs. Cut the ribs so they will fit in your slow cooker. Pat them dry with paper towels and massage the dry rub into the ribs. Evenly distribute the rub over the ribs (make sure you get both sides!).
• Nestle the ribs into the slow cooker, and cook for 7-9 hours on LOW, or 4-5 hours on HIGH.
• 45 minutes before the timer goes off, brush 1/2 cup of barbecue sauce over the ribs. Cover and continue cooking.
• Slice and serve with additional barbecue sauce (optional).

CHINESE SPARE RIBS RECIPE

Steps:

• Place the pork rib in a large skillet with boiling water, which is sufficient to cover the entire pork rib.
• Blanch for 5 minutes. Remove the pork rib and discard the water.
• Heat up the vegetable oil in a wok or saucepan, saute the ingredients in B until aromatic.
• Add ingredients C. Bring it to a boil.
• Place the spare rib in the boiling liquid. Reduce the heat and braise for 3 hours.
• Turn over the spare rib occasionally.
• After 3 hours, add the cornflour and water in INgredients A to thicken the braised liquid.
• Remove the spare ribs and place it on a serving plate.
• Pour the thickened sauce over the spare rib.
• Garnish with scallion.

SPARE RIBS IN OVEN

Steps:

• Preheat your oven to 275-300 F (depending on how strong your oven is) and line an appropriately sized baking sheet with aluminum foil (for easy clean up), then place a sheet of parchment paper on top***
• Trim the rack of spare ribs from any excess fat, pat them dry with a paper towel. Turn the rack with the meaty side down and identify the membrane that runs across the length of the rib bones. Peel it off using a paper towel to eliminate slipperiness.
• Liberally season the rack of ribs on both sides and place onto the baking sheet. If you need to cut the rack in two to achieve a better fit, do so.
• Cover the ribs with a sheet of parchment paper, then aluminum foil - tuck it around the edges of the baking sheet to create air tight seal.
• Place in the oven for 2 hours.
• After 2 hours unwrap the cover and check the meat for tenderness. If satisfied, remove the covering, season with more dry rub or brush with BBQ sauce on both sides. (If you feel that the meat can use a little longer in the oven, go for another 20 mins and check again).
• Place the uncovered ribs back in the oven for 20-30 mins more, as needed (you want a nice crust to form and the meat to be super tender).
• Transfer to a cutting board, use tongs and a sharp chef's knife to slice the ribs, brush with BBQ sauce again (if using) and serve.

EASY FALL OFF THE BONE OVEN-BAKED RIBS

Steps:

• Heat oven to 275° Fahrenheit (135C).
• If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
• Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
• Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
• While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
• Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
• Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
• Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
• Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
• To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

SPARE RIBS RECIPE

Steps:

• Preheat the oven to 150C/Gas 2. Place the ribs in a large baking tray, season well and cook for 1 hr - 1hr 30mins until tender. Remove them from the oven and increase the temperature to 190C/Gas 5
• Mix the sauce ingredients together then brush all over both sides of the ribs. Return to the oven and cook for a further 20-30 mins until sticky and browned. Serve the ribs cut into bones.

GARLIC SPARE RIBS

Steps:

• In a large baking dish stir together half bottle of VH® Honey Garlic Cooking Sauce, minced garlic, oil and chili flakes. Add ribs and marinate in the refrigerator for up to 24 hours.Preheat oven to 350°F (170°C).Place a large sheet of aluminum foil on a baking sheet. Place all of the ribs and marinade on sheet. Add 1/4 cup (125 mL) water and enlcose everything making sure to seal it well.Bake in oven for 1 1/2 hours, basting occasionally with marinade.Open pack and bake for a further 20 minutes, basting with the second half of bottle.Serve hot, brushed with sauce from the foil package.

SIMPLE SPARE RIBS

Steps:

• Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil.
• Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.

SPARE RIBS

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.