Spareribs With Lime And Chilli Food

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SALT AND PEPPER SPARE RIBS WITH ROMESCO



Salt and Pepper Spare Ribs with Romesco image

Provided by Guy Fieri

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 14

Two 3 1/2-pound slabs pork spare ribs
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
3 tablespoons smoked paprika
4 limes, halved
Extra-virgin olive oil
1 1/2 cups large-cubed sourdough bread, crusts removed
Kosher salt
1/2 cup blanched almond slivers
4 cloves garlic, bashed
One 12-ounce jar fire-roasted red peppers, drained
One 14.5-ounce can diced fire-roasted tomatoes
1/8 teaspoon cayenne pepper
1/4 cup sherry vinegar

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.

CHILI-GLAZED PORK RIBS



Chili-Glazed Pork Ribs image

Provided by Food Network Kitchen

Time 4h

Yield 6-8 servings

Number Of Ingredients 12

2 racks pork spareribs (about 6 pounds)
Kosher salt
3 tablespoons packed light brown sugar
2 cloves garlic, minced
2 teaspoons fresh thyme
3 tablespoons ancho chili powder
Freshly ground black pepper
1/4 teaspoon cayenne pepper
3 cups apple cider
3 tablespoons ketchup
2 tablespoons dijon mustard
2 teaspoons Worcestershire sauce

Steps:

  • Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
  • Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
  • Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
  • Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

TEQUILA AND LIME PORK SPARERIBS



Tequila and Lime Pork Spareribs image

Make and share this Tequila and Lime Pork Spareribs recipe from Food.com.

Provided by Dari Donovan

Categories     Pork

Time 2h30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 (3 lb) rack pork spareribs
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup olive oil
4 limes, juice of
1/2 cup tequila
1/4 cup finely chopped onion
2 tablespoons minced garlic
2 medium jalapenos, stemmed, seeded and finely chopped
2 tablespoons finely chopped fresh cilantro leaves

Steps:

  • Season the ribs with salt and pepper.
  • In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well.
  • Season with salt and pepper.
  • Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely.
  • Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours.
  • Remove from the refrigerator and bring the ribs to room temperature.
  • Preheat the grill on low.
  • Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes.
  • Cook for about 1 1/2 to 2 hours, or until the ribs are tender.
  • Remove from the grill and slice into individual ribs.

Nutrition Facts : Calories 2948.7, Fat 268.9, SaturatedFat 75.7, Cholesterol 530.7, Sodium 821, Carbohydrate 12.7, Fiber 1.6, Sugar 2.9, Protein 117.9

CHILLI SPARE RIBS



Chilli Spare Ribs image

I can't eat this one :( Between Hoisin sauce and the sugar... And pork does terrible things to my bloodsugar... BUT here it is for ZRT6! :) From Essential Asian Cookbook (Bay Books).

Provided by Abi Fae

Categories     Chinese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs spareribs
1 tablespoon peanut oil
2 tablespoons garlic, finely chopped
1/4 cup dry sherry
1 tablespoon chili bean paste or 1 tablespoon sambal oelek
2 cups water
2 teaspoons hoisin sauce
3 teaspoons sugar
1 tablespoon soy sauce, preferably dark

Steps:

  • Place the pork in a large pot with water to cover. Bring to a boil and simmer for 5 minutes. Drain well.
  • Place all the remaining ingredients and the pork ribs in a wok. Cover and simmer for 45 minutes. Drain, reserving 1 cup liquid.
  • Heat a clean wok and sear the pork until browned.
  • Add the reserved liquid and cook over medium until it glazes.
  • Chop the pork into bite size pieces and serve.

LEMON-LIME COUNTRY STYLE PORK RIBS



Lemon-Lime Country Style Pork Ribs image

So fresh and tart. I really like the combo of lemon-lime with pork although you could use this marinade and bbq sauce recipe for any meat or veggie you like.

Provided by carbsrfromhvn

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1 lemon, zest of
1 lime, zest of
1/4 cup citrus juice (1/2 lemon and 1/2 lime)
1/2 inch gingerroot, grated
salt
pepper
12 ounces carbonated lemon-lime beverage
1 1/2 cups ketchup
1/4 cup citrus juice (1/2 lemon and 1/2 lime)
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
2 garlic cloves, minced
1 tablespoon olive oil

Steps:

  • Combine ingrediets for your marinade and pour over meat or veggies. Refrigerate for 1 hour or overnight.
  • Heat small saucepan over medium. Add olive oil, garlic, and chili powder. Saute for about one minute. Add remaining ingrediets and combine. Simmer until your desired consistancy is reached.
  • It is up to you how you bring the marinated ingredients and BBQ sauce together. You can use the grill, oven, or stove-top. I personally like to brown my country ribs on all sides then add the finished BBQ sauce to the ribs. I simmer with a lid on until the ribs are done.
  • Enjoy!

Nutrition Facts : Calories 185.1, Fat 11.6, SaturatedFat 1.6, Sodium 706, Carbohydrate 21.9, Fiber 0.3, Sugar 19.1, Protein 1.2

GUY'S RIGHTEOUS RIBS



Guy's Righteous Ribs image

I used this on country style ribs along with the Root Beer BBQ sauce. The best country style ribs I have ever made. So very Good. Found this recipe in the USA sunday paper, it is courtesy of Guy Fieri.

Provided by frostyprecious

Categories     Pork

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 12

12 lbs pork spareribs, st louis style-cut
1 cup light brown sugar
1 tablespoon kosher salt
2 teaspoons kosher salt
4 teaspoons chili powder
4 teaspoons garlic powder
4 teaspoons onion powder
4 teaspoons paprika
2 teaspoons cumin
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves

Steps:

  • Preheat oven to 275 degrees F.
  • Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back of the ribs and discard. Make the rub by combining the brown sugar, salt, chili powder,garlic and onion powder,paprika, cumin, white and cayenne pepper and cloves in a mixing bowl.
  • Set out large sheets of foil9one set for each slab). Place one rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure each rack is meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours.
  • After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top.
  • Brush the top and bottom of the racks with a generous amount of Root Beer BBQ sauce or whatever sauce you wish. Cook racks for 1 1/2 more hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones. Remove from oven, cut into portions, serve with extra BBQ sauce.

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