SPICY PORK RIBS
These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
- Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
SPICY PORK BABY BACK RIBS
This is my own marinade...the type or brand of hot sauce will have to be your own choice. I like to use the slow roasting method for these and uncover the ribs the last half hour of cooking. Marinating time not included.
Provided by PetsRus
Categories Pork
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients for the marinade.
- Brush the ribs with the marinade, be generous but reserve about half a cup or so.
- Wrap the ribs in pieces of foil, brushed or sprayed with oil.
- Put in the fridge and leave overnight.
- When ready to cook preheat oven to 300°F.
- Put the packets on a tray lined with foil and bake for two hours, then open up the packets and brush with the rest of the sauce, bake for another half hour, if you want finish them under the grill.
Nutrition Facts : Calories 1236.7, Fat 88.7, SaturatedFat 36.3, Cholesterol 326.4, Sodium 2763.7, Carbohydrate 31.4, Fiber 0.5, Sugar 28.5, Protein 81.8
BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE
Provided by Giada De Laurentiis
Time 4h20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the ribs: Preheat the oven to 300 degrees F.
- In a small bowl, mix together the sugar, salt and paprika. Place the ribs on 2 sheets of aluminum foil large enough to wrap around them and seal. Rub the ribs evenly on all sides with the sugar mixture. Bring the foil up and around the ribs and crimp closed. Place on a rimmed baking sheet. Bake until tender but not falling apart, about 3 1/2 hours. Allow to cool slightly, about 30 minutes.
- For the sauce: Heat a medium saucepan over medium heat. Add the oil, onion, garlic and ginger to the pan and cook, stirring often with a wooden spoon, until the onions are soft and fragrant, about 4 minutes. Add the peaches and stir to coat with the flavors. Add the vinegar, sugar, salt and Calabrian chili and stir to combine. Bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Add any dripping that may have accumulated on the baking sheet from the pork. Simmer until the peaches are very soft, about 30 minutes. Using an immersion blender, puree the sauce until it is as smooth or as chunky as you like.
- Preheat the broiler to high heat. Spoon one-quarter of the sauce all over the ribs. Broil for 4 minutes. Remove and repeat the process another 2 times, until the sauce is thick, sticky and golden brown. Serve with more sauce on the side if desired.
SPICY BABY BACK RIBS
Steps:
- Combine the paprika, anchos or chile powder, cumin and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
- Preheat the oven to 350 degrees.
- Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes.
- Meanwhile, make the honey glaze by combining the garlic, jalapenos, cumin, Tabasco, lime juice and salt in a food processor or blender and puree. Pour into a small saucepan and stir in the honey. Cook over low heat, stirring constantly and being careful not to burn, 20 minutes.
- Turn the oven heat up to 450 degrees or heat the grill.
- If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot.
PORK BACK RIBS WITH SPICY DIPPING SAUCE
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Sprinkle the ribs all over with the rub and rub in well with your hands. Cover and refrigerate for 1 hour, up to overnight.
- Make sure the racks of the grill are set so they are 6-inches above the fire. Preheat the grill to high. When the grill is hot, turn off 1 side, or push the coals to 1 side. Place the ribs, fattier side down, on the cooler side of the grill and close the cover. Cook until browned, about 20 minutes. Turn the ribs over and continue to cook until the bones wiggle easily when twisted, about 1 1/2 hours, turning every 20 minutes or so.
- Remove from the grill and let rest for 10 minutes before slicing.
- Make the Spicy Dipping Sauce: In a small bowl, combine the vinegar, honey, jalapeno, oregano, and salt and whisk well. Pour into a decorative bowl.
- Slice the ribs into desired size and serve with the Spicy Dipping Sauce.
- Mix all ingredients together and stir well.
SPICY BABY BACK RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 12h15m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- To prepare the marinade, add the pop, barbecue sauce, brown sugar, chipotles, mustard, vinegar and garlic to a medium saucepan. Bring to a gentle boil and cook until reduced and thick, about 20 minutes. Allow to cool completely. Divide into 2 containers and refrigerate one container for later.
- Brush the remaining container of the marinade all over the ribs on both sides. Wrap each strip of ribs individually in foil and refrigerate for 8 hours to marinate.
- When you're ready to cook the ribs, preheat the oven to 275 degrees F.
- Place the ribs, still covered in foil, onto baking sheets and cook for 2 hours. Increase the temperature to 300 degrees F. Open the foil packages and use the other container of marinade to brush another generous layer all over the ribs. Return the ribs to the oven with their foil packages still open and continue cooking for another 30 to 40 minutes, brushing on another layer of marinade as they cook.
- Remove the ribs when they're fork-tender (keep cooking until they are). Slice and serve!
SWEET N' SPICY BBQ BABY BACK RIBS
Pork baby back ribs get a sweet and spicy brown sugar-cayenne pepper rub, then are brushed with BBQ sauce on the grill until done-deliciously!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix sugar, cocoa powder, garlic and seasonings until blended. Rub onto both sides of ribs. Place in foil-lined 13x9-inch pan. Bake 1 hour.
- Heat grill to medium-high heat; cover grill grates with additional foil. Transfer ribs from pan to grill grate.
- Grill ribs 20 min. or until done, turning and brushing occasionally with barbecue sauce.
Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 770 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 34 g, Protein 27 g
SPICY HONEY-GLAZED BABY PORK RIBS (WOLFGANG PUCK)
I remember eating at Spago in the early 1980s when I was in law school in LA (this was a treat) and I was in my 20s loving every minute of it. Faye Dunaway was waiting in line in front of me to use the ladies room! Anything "Wolfgang Puck" reminds me of that! By the way, I have no memory of what I ate! This recipe requires overnight marination.
Provided by Oolala
Categories Asian
Time 14h
Yield 30 ribs, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix together the ingredients except for the ribs. Place the ribs in a container large enough to hold them, one slab on top of another, and pour the marinade over the meat. Cover and let it marinate in the refrigerator overnight.
- Preheat the oven to 300°F and pour half the marinade in a baking pan. Add the ribs and bake turning frequently for the next 2 hours or until the meat is tender.
- Under a preheated broiler or on a wood fired grill, glaze ribs for 3-4 minutes per side. Watch carefully to avoid burning.
- Remove ribs and cut each side into individual pieces. Arrange overlapping on plates or on a platter and spoon the warm marinade over the meat.
Nutrition Facts : Calories 1488.7, Fat 106.7, SaturatedFat 34.2, Cholesterol 312.8, Sodium 4201.6, Carbohydrate 26, Fiber 0.8, Sugar 18.6, Protein 87.8
BABY BACK PORK RIBS
Make and share this Baby Back Pork Ribs recipe from Food.com.
Provided by dicentra
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the paprika, crushed red pepper, onion powder, garlic powder, basil, mustard, thyme, ginger, 1 tablespoon salt and 1/4 teaspoon black pepper.
- Preheat the grill to medium. Arrange the ribs on a large baking sheet and rub on both sides with the oil, then season generously with the spice mixture.
- Cover the baking sheet tightly with foil and grill, with the cover down, until the meat is tender, about 1 hour.
- Remove the foil and place the ribs on the grill. Cook, turning once, until lightly charred, about 10 minutes.
Nutrition Facts : Calories 2233.7, Fat 186.1, SaturatedFat 65.9, Cholesterol 597, Sodium 559, Carbohydrate 11.1, Fiber 4, Sugar 3, Protein 121.8
SWEET & SPICY BABY BACK RIBS
Grill in a foil packet to ensure these Sweet & Spicy Baby Back Ribs live up to their name. You'll love the added sweet taste of these spicy baby back ribs.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Mix seasonings; rub onto both sides of ribs. Place half the ribs in single layer on large sheet of heavy-duty foil. Bring up sides of foil; double fold top and one end. Add 1/4 cup apple juice through open end of packet. Double fold remaining end to seal packet, leaving room for heat to circulate inside. Repeat to make second packet.
- Grill packets 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
- Return ribs to grill; brush with 1/2 cup barbecue sauce. Grill 15 min., turning and brushing occasionally with remaining sauce.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 570 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 20 g, Protein 27 g
SPICY CHERRY-GLAZED BABY BACK RIBS
These spicy "baby backs" are easy to prepare and are sure to please your guests. They are complimented when served with fresh fruit salad, topped with my Creamy Orange Fresh Fruit Salad Dressing, Recipe # 242306 and my Onion Rings, Recipe 211428. Add some fresh Lemonade, my recipe #235288 and you've got a meal all will remember.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. It's important. In face, to it every time you prepare ribs for any recipe.
- Place the ribs in a rectangular dish or baking dish.
- To make the rub, combine the dry rub ingredients.
- Using your fingers, vigorously rub the dry rub on both sides of the ribs.
- Cure the ribs, refrigerated, for 2 hours, or for more flavor, up to 24 hours.
- To make the glaze:.
- In a small bowl, combine the glaze ingredients.
- Stir well.
- To grill the ribs:.
- Grill over a medium indirect fire, basting occasionally, for about 75 minutes or until the meat shrinks from the rib bones.
- Or, cook in a preheated 325 degree oven for the same time.
- Baste the ribs with the glaze only during the last 30 minutes or the glaze will burn.
- To serve:.
- Cut ribs into individual pieces.
- Transfer to a garnished serving platter or to four individual garnished plates.
- Serve at once, with the extra cherry glaze, and the fresh fruit and onion rings.
- Enjoy the compliments I guarantee you'll receive for you effort!
Nutrition Facts : Calories 592.1, Fat 34.8, SaturatedFat 12.8, Cholesterol 114.8, Sodium 163.8, Carbohydrate 46, Fiber 3, Sugar 33.4, Protein 23.9
HOT AND SPICY PORK RIBS
Make and share this Hot and Spicy Pork Ribs recipe from Food.com.
Provided by J e l i s a
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice ribs into individual pieces, trimming excess fat.
- Boil until cooked, drain.
- (this step is optional, can be done either way).
- Combine ingredients and mix well.
- Marinate for 2-24 hours.
- Grill for best results.
- Brush on any remaining sauce while grilling or discard.
- Served with white rice.
- Note: For milder ribs, decrease hot bean paste and replace with 1/3 C BBQ sauce.
Nutrition Facts : Calories 942.4, Fat 70.5, SaturatedFat 24.8, Cholesterol 243.3, Sodium 810.2, Carbohydrate 9.4, Fiber 1.5, Sugar 5.3, Protein 64.7
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- In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.
- 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.
- Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes. Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.
- Preheat the broiler and position a rack 10 inches from the heat. Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.
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