Stick To Your Ribs Soup Food
"STICK TO YOUR RIBS"
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- On a cutting board cut each rack into 2 (4 bone) portions. Lightly brush the ribs with prepared BBQ sauce. Transfer the ribs to a roasting pan and place into the preheated oven for 10 minutes or until the ribs are caramelized.
- Place the pulled pork in a small bowl and stir in the remaining BBQ sauce.
- Divide the cream cheese into 4 even balls and cover with the pulled pork mixture, maintaining the ball shape. Place on a plate and refrigerate for 10 minutes to set.
- Combine the panko bread crumbs and chopped chives in a medium bowl.
- In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture.
- Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F.
- In a medium bowl beat the egg with a whisk. Add the covered cheese balls and coat with the beaten eggs. Remove the cheese balls with a slotted spoon and place into the bowl with the bread crumb mixture. Gently roll to evenly coat. Fry the balls in the hot oil for 3 minutes or until bread crumbs become golden.
- To finish, place a 4 bone rib rack on each plate. Place small bamboo skewers into the center of the cheese balls and "stick it into the centre of each rib rack". I suggest you serve this dish with creamy coleslaw and a good beer.
STICK TO YOUR RIBS PASTA SAUCE
When you live in a Northern climate, even summer nights can be chilly. This year-round pasta sauce tastes especially good after you've spent the day outdoors in the woods, working in the garden or plowing snow. My dad always loved a lot of meat in his pasta sauce so this was one of his favorites. Sometimes we would add diced Canadian bacon to the sauce as well. The whiskey really enhances the tomato flavor. -Guy Klinzing, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 cups
Number Of Ingredients 17
Steps:
- In large skillet, cook beef and Italian sausage until just slightly pink. Drain excess fat and set meat aside., In large pot over medium heat, saute onions and red pepper in oil. When onions are tender, add garlic and continue cooking until mixture begins to caramelize and turn golden, about 5 minutes. Reduce heat to low and add dry seasonings, stirring for 1 minute., Add water; scrape or deglaze bottom of pot and add the cooked meat and remaining ingredients. Simmer uncovered, stirring occasionally, for 1 1/2 hours. Serve with shredded Parmesan.
Nutrition Facts :
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- Cook the ground round in a large Dutch oven over medium heat until browned, stirring to crumble. Drain the meat in a colander, and set meat aside. Wipe the drippings from pan with a paper towel.
- Return meat to pan. Add water and the next 10 ingredients (water through broth), and bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
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