SPICY KOREAN RIBS
These spicy Korean ribs are a family favorite recipe, picked it from the local paper. Best if left in the fridge overnight, the flavors are a lot stronger. The more sauce, the better! Serve with Asian sesame coleslaw.
Provided by NickD
Categories World Cuisine Recipes Asian Korean
Time 7h32m
Yield 8
Number Of Ingredients 13
Steps:
- Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
- Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
- Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.
Nutrition Facts : Calories 644.5 calories, Carbohydrate 6.9 g, Cholesterol 175.5 mg, Fat 49.7 g, Fiber 1 g, Protein 37 g, SaturatedFat 17.1 g, Sodium 1668.2 mg, Sugar 0.6 g
SUPER SPICY RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- A few hours before beginning the slow cooking of the ribs, make the rub by combining garlic powder, onion powder, chili powder, paprika, mustard, and salt in a bowl and mixing well. Rub the mix into the meat and let sit for at least an hour. The mixture will begin to cure the meat.
- About 30 minutes before beginning to barbecue, heat the grill.
- Wrap ribs in heavy duty aluminum foil and place on the grill over indirect heat and slowly cook for about 2 hours, turning occasionally.
- While the ribs are cooking, begin the sauce on the stovetop. Combine apple juice, tomato juice, molasses, Worcestershire sauce, hot sauce and barbecue sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken. Let simmer for 1/2 hour. Reserve about 1 cup to serve on the side with the ribs, and use the rest to brush on the ribs as they barbecue.
- When the meat begins to become fork tender, unwrap ribs and begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.
STICKY SPICY RIBS
Steps:
- Whisk together brown sugar, salt, and spices in a small bowl.
- Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
- Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
- Bring ribs to room temperature, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
- Make sauce while ribs bake:
- Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
- Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
- Grill ribs:
- Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
- To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
- To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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- Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any liquid on the baking sheets.
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