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 RIBS WITH TANGY SLAW
Provided by Susie Jimenez
Time 4h35m
Yield 20 servings
Number Of Ingredients 22
Steps:
- For the ribs: Preheat the oven to 400 degrees F.
- Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper. Let sit 30 minutes.
- In the meantime, whisk together the beer, lemon zest and tomato paste. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours.
- While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.
- To prepare: Preheat a grill to medium-high heat. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes. Serve the ribs with the slaw on the side.
SPICY PINEAPPLE PORK RIBS
The sauce in this recipe has a real bite... and we loved it!! NOTE: 2 1/2 hrs was not quite enough cooking time for our ribs, so we continued to cook on low for another 4 hours. Keep an eye on your ribs, as cooking time really can vary this much depending on the meat.
Provided by Patricia Jutting
Categories Ribs
Time 3h30m
Number Of Ingredients 12
Steps:
- 1. Combine first 9 ingredients in blender and blend until smooth set aside.
- 2. Chop onions and set aside.
- 3. Heat oil in skillet and brown ribs until browned on all sides may salt and pepper if desired. When brown place in large roaster and cover with onions. Pour sauce over the top, cook covered at 350 degrees for 2 1/2 hours turning every 30 minutes. Uncover and cook uncovered for the last 30 minutes turning at 15 minutes.
PORK AND PEPPER STIR FRY
A very easy, spicy stir fry! Adjust spice to your particular taste! Best with marinade, but in a pinch, it's not necessary! Can be chicken, beef whatever meat or cut of meat you have on hand! Enjoy with basmati or sticky rice.
Provided by SHINY3
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
- Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
- Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 17.5 g, Cholesterol 59.1 mg, Fat 45.1 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 8.1 g, Sodium 934.9 mg, Sugar 10.3 g
SPICY PORK STEW WITH PEPPERS AND POTATOES
Chipotles and roasted sweet peppers give this zesty pork stew a Southwestern flavor.
Provided by Molly Stevens
Categories Main Course
Yield 5 to 6
Number Of Ingredients 16
Steps:
- Position a rack in the bottom third of the oven and heat the oven to 325°F.
- Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
- In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.
- Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
- Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
- Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
- Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
- After 30 minutes of stewing, add the potatoes and shallots to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.
- Stir in the cilantro. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.
Nutrition Facts : ServingSize 5 to 6, Calories 550 kcal, Fat 220 kcal, SaturatedFat 8 g, TransFat 25 g, Carbohydrate 29 g, Fiber 3 g, Protein 49 g, Cholesterol 140 mg, Sodium 470 mg, UnsaturatedFat 16 g
CROCK POT SWEET AND SPICY PORK OR BEEF RIBS AND BEANS
For this recipe the ribs need to be browned under the broiler first for extra flavor. You can also cook this in a 300 degree oven.
Provided by Kittencalrecipezazz
Categories Pork
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the drained beans in the crock pot; set aside.
- Cut the pork or beef ribs into serving-size pieces, then season with seasoned salt and black pepper.
- Place the ribs in a broiler pan, then broil in oven for about 20-25 minutes, turning once.
- Add the browned ribs to the slow cooker and then sprinkle the onion, fresh garlic and green pepper over the ribs.
- In a saucepan combine the BBQ sauce, jalapeno jelly and Tabasco hot sauce; cook stirring over low heat until melted and combined.
- Pour the mixture over the ribs and toss to coat with the sauce.
- Cover and cook on HIGH for about 5-6 hours or on LOW for about 9-10 hours.
- Remove the ribs and skim off any fat from the sauce.
- Arrange the ribs over the bean mixture.
TANGY RIBS AND ONIONS
We raised hogs on our farm when I was a child. This recipe was a favorite then...and it still is today.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the ribs in a shallow roasting pan; sprinkle with salt and pepper. Top with onions. Cover and bake at 350° for 30 minutes; drain. Combine remaining ingredients; mix well. Pour over ribs. Cover and bake for 1 hour. Uncover and bake 15 minutes longer.
Nutrition Facts : Calories 940 calories, Fat 64g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1590mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 3g fiber), Protein 63g protein.
FIVE-SPICE PORK RIBS WITH SMOTHERED ONIONS AND SPICY DRIED CRANBERRY BBQ SAUCE
Provided by Food Network
Categories main-dish
Time 15h10m
Yield 4 servings (3 cups of sauce)
Number Of Ingredients 17
Steps:
- To make the ribs: Whisk together the water, five-spice, sugar and salt until dissolved. Cut the racks in half and submerge fully in the brining liquid. Refrigerate overnight.
- Preheat an oven to 300 degrees F.
- Line a sheet tray with enough foil to completely cover and seal the pork ribs. Evenly spread the sliced onions on the foil and place the butter on top. Remove the ribs from the liquid and season both sides with salt and pepper. Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package. Roast undisturbed for 2 hours.
- To make the sauce: Coat a small saucepan with the canola oil. Over medium heat, sweat the onions and garlic until lightly browned, about 10 minutes. Add the sugar, cranberries, cranberry juice, vinegar and chipotle peppers. Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and pepper. Serve immediately or store in the refrigerator for up to a week.
- Remove the ribs from the oven, unwrap and baste the ribs with the sauce. Increase oven temperature to 350 degrees F and bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
- Divide the smothered onions onto 4 plates and serve with half a rack per person, or serve family style on a platter.
HOT 'N' SPICY PORK CHILI
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 15 servings (about 6 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook the pork, onions and celery in butter over medium heat until meat is no longer pink. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley and hot pepper sauce if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.
Nutrition Facts : Calories 253 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 1047mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 9g fiber), Protein 20g protein.
SPICY PORK RIBS WITH PEPPERS & ONIONS
This is a good recipe that is quick & tastes great & is good for you. Its low in fat. This recipe came from eating well magazine, but it was done with chicken tenders. Tip: you could use, frozen peppers & onions that is used for stir fry's. It will save you time.
Provided by harleydude
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- combine cayenne, sugar, salt,pepper,& paprika in a medium bowl.
- Add pork and toss to coat.
- Cover& refrigerate for 15 minutes, or overnight.
- Heat oil in a large nonstick skillet over high heat.
- Add pepper& onion mix& cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes.
- Add the spice rub pork and cook, stirring, about 3 to 7 minutes.
- Serve hot.
Nutrition Facts : Calories 310.8, Fat 24.8, SaturatedFat 7.6, Cholesterol 78.2, Sodium 356.8, Carbohydrate 1.6, Fiber 0.3, Sugar 1.1, Protein 19.4
PORK AND PEPPERS (IN 30 MINUTES)
Provided by Coco and Ash
Number Of Ingredients 9
Steps:
- Heat a skillet on high heat and add olive oil.
- Liberally salt and pepper the pork and once the skillet is hot, add the pork to the pan and sear on each side for about 2 minutes. (The pork won't be cooked in the middle...that's ok)
- Remove the pork and set aside on a plate.
- Lower the skillet heat to medium.
- Add the tomato paste to the skillet and cook for about 30 seconds.
- Add in the peppers and onions and cook for about 5 minutes or until they're starting to turn translucent.
- Add in the garlic and cook for 2 more minutes.
- Add in the red wine and bring to a boil for 3 minutes.
- Reduce the heat to medium-low and add the pork back into the pan nestling it into the sauce.
- Cook for about 15 minutes, turning half way through.
PRESSURE-COOKER SPICY SAUSAGE AND BLUE CHEESE PEPPERS
I inherited an old pressure cooker from my aunt many years ago, before I was married. I made this delicious recipe often back then, and I have since incorporated a few easy tweaks to adapt it to my modern pressure cooker. These pressure-cooker stuffed bell peppers are quick and easy, and make a delicious meal. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut tops from peppers and remove seeds. Finely chop enough tops to measure 1/4 cup for filling., Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage, green onions, chopped peppers and garlic until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking sausage into crumbles; drain. Press cancel., Return to pressure cooker. Stir in rice, pasta sauce, oregano, salt and pepper. Gently stir in blue cheese. Fill peppers with sausage mixture. Wipe pressure cooker clean., Place trivet insert and broth in pressure cooker; place peppers on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure.
Nutrition Facts : Calories 509 calories, Fat 35g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 1336mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 23g protein.
SPICY PORK RIBS
Make these sticky pork ribs with ginger, chilli, garlic and XO, a wonderfully spicy seafood sauce. Serve with lime wedges - and plenty of kitchen paper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
- Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
- Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce - they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.
Nutrition Facts : Calories 515 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
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