1 2 3 4 5 Ribs Recipes

321 RIBS RECIPE (SIMPLE & SMOKED) - TRAEGER®

Steps:

• If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
• In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry Rub.
• When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours, or until the internal temperature reaches 160℉.
• After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225℉.
• Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
• Return the foiled ribs to the grill and cook for an additional 2 hours, or until internal temperature reaches 205℉.
• Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger 'Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more.
• Let the ribs rest for a few minutes before serving. Enjoy!

1-2-3-4-5 RIBS

Steps:

• Select meaty ribs, and have the butcher cut them into 1.5" to 2" long pieces. Rinse, and pat dry with a paper towel.
• Preheat a wok until it starts to smoke lightly (see my post on how to prevent food from sticking to a wok). Add 2 tablespoons oil, along with the ginger slices. Over medium heat, fry the ginger for 1 minute. Add the ribs, turn up the heat to high, and take a few minutes to brown both sides.
• Turn down the heat, and add in 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce, 3 tablespoons Chinese black vinegar, 4 tablespoons sugar, and 5 tablespoons water. Stir and mix everything well. Turn up the heat to bring it to a boil.
• Once boiling, cover and reduce the heat to medium/low. Simmer for 25 minutes (20 minutes if the ribs are less meaty than mine). Halfway through the process, check to make sure the liquid is not drying up. If so, reduce the heat further and add in a little more water if needed.
• After 25 minutes of simmering, remove the lid. There should be quite a bit of liquid left. Time to turn up the heat to reduce the sauce and make the ribs glisten. With the heat on high, continuously stir and toss the ribs. This process takes only a couple of minutes. Reduce the liquid until there is ¼ cup of liquid left and the ribs are gleaming with sauce! Serve immediately.

CHINESE-STYLE '1-2-3-4-5-6' ONE-POT CHINESE RIBS RECIPE BY TASTY

Steps:

• Heat the oil in a large sauce pan over a medium heat.
• Add the ribs and sear until all sides turn golden brown.
• Add in all the seasoning.
• Bring the liquid to a boil, reduce heat, and cover. Simmer the ribs for an hour to 90 minutes. Until the ribs become really tender.
• Once the ribs are cooked remove lid and reduce the sauce for 5 minutes.
• Serve drizzled with sauce.
• Enjoy!

1,2,3,4,5 CHINESE SPARERIBS

Steps:

• Heat a large skillet with some oil in it, and start to brown the spare ribs.
• Once the ribs are seared and browned, add the rest of the ingredients.
• Mix well and bring to a boil.
• Cover and reduce heat to medium-low.
• Cook for about 20-25 minutes, and it's ready to serve!