GERMAN-STYLE SHORT RIBS
Our whole family is excited when I plug in the slow cooker to make these fall-off-the-bone tender ribs. We like them served over rice or egg noodles. Husband Mark and I have eight children, ages 16 years to 3 months, whom I homeschool.
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions. , Cover and cook on low for 8-10 hours or until meat is tender. Remove ribs from slow cooker. Skim fat from cooking juices; serve with ribs and noodles.
Nutrition Facts : Calories 302 calories, Fat 11g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 378mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 19g protein.
APRICOT-GLAZED PORK RIBS
A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.
Provided by whstlwnd
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 9h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
- Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g
SLOW-BAKED SPARERIBS WITH MANGO-CHUTNEY MARINADE
Begin preparing the ribs one day ahead so that they can marinate overnight.
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Arrange rib racks in large roasting pan. Whisk all remaining ingredients in bowl. Pour marinade over ribs, turning to coat. Cover; chill overnight, turning ribs once.
- Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300°F. Drain ribs; reserve marinade. Transfer marinade to saucepan; bring to boil. Remove from heat. Place each rack of ribs on large rimmed baking sheet. Place 1 baking sheet on each rack in oven. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total. Cut between bones to separate ribs. Transfer to platter; serve.
GRILLED MANGO-MARINATED SHORT RIBS
This recipe is sponsored by Seagram's Escapes®. Korean-cut short ribs-which have a lot of surface area to soak up marinade-are ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice provides a fruity background note to the tangy-sweet marinade. Topping the ribs with a spicy cucumber and cabbage salad that draws inspiration from kimchi adds a cool, crunchy element to help cut through the richness of the ribs.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 2 to 3 servings
Number Of Ingredients 22
Steps:
- For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
- Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
- Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
- For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
- Serve the ribs with the slaw and rice and garnish with the scallions.
MANGO BARBECUED RIBS
Make and share this Mango Barbecued Ribs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except ribs in a food processor or blender until smooth.
- Marinate the ribs in the mixture for a couple of hours or longer.
- Barbecue the ribs, turning often and basting with mango sauce.
BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
- In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
- For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
- Serve the chicken with the dipping sauce.
MANGO CHUTNEY CHICKEN CURRY
My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.
Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.
PORK RIBS IN MANGO SAUCE RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 10
Steps:
- 1. Prepare the ribs. Mix all the seasoning ingredients and apply to the ribs. Let sit for at least 1 hour. 2. Heat oven to 350ºF. Place ribs in a oven pan and roast for 1 hour. 3. While ribs cook, prepare the sauce. In a saucepan, put all the ingredients and cook 3-5 minutes. 4. Apply sauce to ribs and place in the oven for 5-8 minutes more.
MANGO CHUTNEY (A SLOW-COOKER EASY-PEASY METHOD) - ZWT-8
This is the last of 3 recipes featuring Indian cuisine that I found in 1 of my Grandparents.com Newsletters. Mango chutney was described as the ultimate in Indian condiments & excellent w/grilled meats (sauces too I have recently discovered). Best of all is that it's so easy to make in a std slow cooker. This recipe comes from Anupy Singla's fabulous cookbook The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes & she added that it's good just mixed w/basmati rice as a side-dish. I allowed 15 min for ingredient prep, but there is no other real prep. I suggest you make this recipe to enjoy w/the Indian dishes you'll be making during the Tour. :-)
Provided by twissis
Categories Fruit
Time 6h15m
Yield 16 1-Tbsp Servings (2 Cups), 16 serving(s)
Number Of Ingredients 8
Steps:
- Put everything in the slow cooker & mix well (A 3 1/2 qt sized slow cooker was recommended).
- Cook on high for 6 hrs, until the mixture thickens. Serve on the side of Indian dishes.
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