SPICY SHORT RIBS
Steps:
- Preheat oven to 425 degrees.
- Put short ribs in large baking pans that will hold them in one layer (around 2 pans). Sprinkle onions around ribs. Set aside.
- In a large saucepan or Dutch oven, combine the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves and cinnamon. Bring to a boil, reduce heat and simmer, stirring occasionally, for around 10 minutes, or until sauce is slightly thickened.
- Stir in beer. Pour sauce over ribs, cover pans and bake until meat is very tender, around 2 1/2 hours.
- Remove ribs from pan to a serving platter (keep warm if possible). Spoon some sauce (including pan juices) over the ribs, sprinkle with chopped cilantro and serve immediately, passing additional sauce on the side.
SPICY SOY GLAZED SHORT RIBS (SLOW COOKER)
The flavor on these ribs is slightly sweet, slightly spicy, and the meat melts in your mouth. Definitely easier than the traditional method of hours long attended cooking. These can be served as an appetizer/party dish (would serve 6) or as an entree (would serve 4). From Secrets of slow cooking.
Provided by Chandra M
Categories Meat
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Trim excess fat off ribs.
- In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used).
- Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs.
- In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs.
- Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone).
- Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside.
- Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.
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.
SWEET AND SPICY SHORT RIBS
Provided by Food Network Kitchen
Time 6h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
- Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
- Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.
SWEET AND SPICY SHORT RIB TACOS
Provided by Marcela Valladolid
Time 7h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
- Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
- Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
- cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.
CHINESE FIVE SPICE SHORT RIBS - CROCK POT
Make and share this Chinese Five Spice Short Ribs - Crock Pot recipe from Food.com.
Provided by KelBel
Categories One Dish Meal
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice the onion and put it into a slow cooker.
- Season the short ribs with garlic salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
- In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on low for 8 to 9 hours.
Nutrition Facts : Calories 968.4, Fat 86.3, SaturatedFat 36.2, Cholesterol 172.8, Sodium 930.6, Carbohydrate 12.5, Fiber 1.9, Sugar 6.8, Protein 34.8
THAI SPICED SHORT RIBS
If you enjoy a glaze-like sauce, remove the lid to the crockpot when the ribs are done. Turn the heat to high (if it isn't already) and simmer until thickened.
Provided by Ang11002
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine oil, ginger, curry paste, allspice, salt and pepper in a small bowl to make a paste. Rub on ribs.
- Put ribs, cinnamon, onion & broth into a 4 1/2 quart or larger crockpot. Cover and cook until beef is tender, 6 to 7 hours on low or 3 1/2 to 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 1809.7, Fat 167.8, SaturatedFat 72, Cholesterol 344.7, Sodium 515.1, Carbohydrate 4.8, Fiber 0.7, Sugar 1.8, Protein 65.8
INSTANT POT SPICY KOREAN SHORT RIBS
You can use bone-in or boneless short ribs for this recipe. As your butcher for the boneless version, they are a little harder to find but totally worth it!
Provided by DanaAngeloWhite
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine chili paste, molasses, soy sauce, ground ginger and garlic.
- Season short ribs with salt and transfer them to the inner pot. Add sauce and toss to coat.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes and then release the remaining pressure.
- Open the lid and remove pieces of meat using a slotted spoon. Serve garnished with fresh cilantro.
- Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.
Nutrition Facts : Calories 579.2, Fat 52, SaturatedFat 22.6, Cholesterol 109.1, Sodium 326.2, Carbohydrate 5.6, Fiber 0.1, Sugar 3.8, Protein 20.8
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