5 Spice Baby Back Ribs Recipes

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CHINESE FIVE SPICE SPARE RIBS



Chinese Five Spice Spare Ribs image

An amazing blend of traditional Chinese five spice and other mixtures to create a wow-factored, Asian delicacy!

Provided by Evanescence#6

Categories     World Cuisine Recipes     Asian

Time 5h35m

Yield 2

Number Of Ingredients 8

2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 teaspoon sesame oil
1 tablespoon honey
1 teaspoon Chinese five-spice powder
½ teaspoon minced garlic
½ teaspoon ground ginger
2 pounds pork short spareribs

Steps:

  • Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
  • Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
  • Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

Nutrition Facts : Calories 854.6 calories, Carbohydrate 11.4 g, Cholesterol 239.6 mg, Fat 62.6 g, Fiber 0.2 g, Protein 58.7 g, SaturatedFat 22.4 g, Sodium 1087.5 mg, Sugar 8.9 g

STICKY FIVE-SPICE SHORT RIBS



Sticky Five-Spice Short Ribs image

Provided by Aida Mollenkamp

Categories     main-dish

Time 2h8m

Yield 3 to 4 servings

Number Of Ingredients 10

1 1/2 cups dry sherry or Shaoxing wine
1/2 cup oyster sauce
1/3 cup packed light brown sugar
2 1/2 pounds short ribs, English cut
1 tablespoon kosher salt
2 teaspoons five-spice powder
1 tablespoon vegetable oil
6 medium garlic cloves, smashed
1-inch piece ginger, sliced
1 small serrano or Thai bird chile, or jalapeno pepper, halved

Steps:

  • Heat the oven to 350 degrees F and arrange a rack in the middle.
  • Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
  • Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
  • Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
  • Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.

SPICE-RUBBED RIBS



Spice-Rubbed Ribs image

For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. -Cheryl Ewing, Ellwood City, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

3 tablespoons paprika
2 tablespoons plus 1 teaspoon salt
2 tablespoons plus 1 teaspoon garlic powder
2 tablespoons cayenne pepper
4 teaspoons onion powder
4 teaspoons dried oregano
4 teaspoons dried thyme
4 teaspoons pepper
10 pounds pork baby back ribs

Steps:

  • In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

Nutrition Facts : Calories 792 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1864mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 51g protein.

SMOKY BABY BACK OVEN RIBS RECIPE BY TASTY



Smoky Baby Back Oven Ribs Recipe by Tasty image

Here's what you need: baby back ribs, McCormick® Smoky Spice Blend, kosher salt, ketchup, honey, dijon mustard, worcestershire sauce, apple cider vinegar, white onion, McCormick® Smoky Spice Blend

Provided by Jordan Kenna

Categories     Dinner

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

3 lb baby back ribs
3 tablespoons McCormick® Smoky Spice Blend
1 tablespoon kosher salt, plus more to taste
½ cup ketchup
⅓ cup honey
¼ cup dijon mustard
1 tablespoon worcestershire sauce
¼ cup apple cider vinegar
½ cup white onion, roughly chopped
2 tablespoons McCormick® Smoky Spice Blend

Steps:

  • Preheat the oven to 300˚F (150°C). Arrange a rack in the center of the oven.
  • Using a paring knife, cut a small slit in the membrane of the ribs. Slide the blade underneath the membrane and over the bone. Lift the membrane with the knife until it tears away from the bone. Grip the released membrane with a paper towel or kitchen towel and pull away to remove.
  • Line a baking sheet with aluminum foil and arrange the ribs in the center. Season the ribs on both sides with the smoky spice blend and salt. Tightly wrap the ribs in foil.
  • Transfer the ribs to the oven and cook for 2 hours and 40 minutes to 3 hours, until the meat is tender and falling off the bone.
  • While the ribs are cooking, make the smoky barbecue sauce: In the bowl of a food processor, combine the ketchup, honey, Dijon, Worcestershire sauce, apple cider vinegar, onion, and smoky spice blend. Process on high speed for 45-60 seconds, until the onion is completely broken down. Transfer the sauce to a bowl and refrigerate until ready to use.
  • Remove the ribs from the oven and turn the broiler on high.
  • Unwrap the ribs and generously baste the tops with the barbecue sauce. Return the ribs to the oven and broil for 1-2 minutes, until the sauce is beginning to caramelize.
  • Remove the ribs from the oven and baste again with more barbecue sauce.
  • Serve the ribs with more barbecue sauce on the side.
  • Enjoy!

Nutrition Facts : Calories 723 calories, Carbohydrate 25 grams, Fat 52 grams, Fiber 0 grams, Protein 34 grams, Sugar 23 grams

5-SPICE BABY BACK RIBS



5-Spice Baby Back Ribs image

Make and share this 5-Spice Baby Back Ribs recipe from Food.com.

Provided by daydreams_uk

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3 lbs baby back ribs
1 pint chicken stock
2 ounces gingerroot, sliced
2 teaspoons five-spice powder
2 fluid ounces soy sauce
4 garlic cloves, crushed
3 lbs baby back ribs
4 fluid ounces plum sauce
2 fluid ounces hoisin sauce
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1/2 teaspoon five-spice powder
1 teaspoon chili paste with garlic

Steps:

  • place stock, garlic, gingerroot, 5-spice powder and soysauce into a large pan and bring to a simmer.
  • Add ribs and simmer slowly, without lid for around 30 minutes.
  • Remove the ribs and leave them to cool.
  • Boil cooking liquid gently until reduced to about 1/2 pt.
  • Place ribs on a baking sheet and brush with chinese barbecue sauce.
  • Bake in oven at 450 degrees for around 10 mins until sauce has caremelized slightly.
  • Heat the reduced liquid and pour over ribs to moisten.
  • Serve and enjoy!

FIVE-SPICE PORK RIBS WITH SMOTHERED ONIONS AND SPICY DRIED CRANBERRY BBQ SAUCE



Five-Spice Pork Ribs with Smothered Onions and Spicy Dried Cranberry BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 15h10m

Yield 4 servings (3 cups of sauce)

Number Of Ingredients 17

2 quarts water
2 tablespoons Chinese 5-spice powder
1 cup sugar
2 tablespoon kosher salt
2 1/2 pounds baby back pork ribs (about 2 whole racks)
2 medium onions, cut in half and then sliced 1/4-inch-thick
1 tablespoon butter
Salt and freshly ground black pepper
1 tablespoon canola oil, for cooking
1 medium onion, diced
1 tablespoon chopped garlic
1/2 cup light brown sugar
1 cup sweetened dried cranberries
2 cups cranberry juice
1/2 cup rice wine vinegar
2 tablespoons chopped chipotle chili pepper (canned peppers in adobe sauce works best)
Salt and freshly ground black pepper

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.

SOUR-CHERRY-AND-FIVE-SPICE-LACQUERED RIBS



Sour-Cherry-and-Five-Spice-Lacquered Ribs image

These fall-apart baby-back ribs are rubbed with warm spices and glazed with a gingery soy glaze, sour cherries add a sweet, tangy note. The ribs cook over indirect heat on the grill (or roast in the oven), then are charred over a high flame. Brush on more of the irresistible glaze before serving!

Provided by Anna Kovel

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h

Yield Serves 6 to 8

Number Of Ingredients 16

4 scallions, green parts only (whites reserved for glaze, below), finely chopped
4 cloves garlic, finely chopped (4 teaspoons)
2 tablespoons finely chopped fresh ginger (from a 2-inch piece)
4 teaspoons five-spice powder
2 teaspoons ground coriander
Kosher salt
2 racks baby back ribs (about 4 1/2 pounds total), membranes removed
2 pounds fresh sour cherries, rinsed, drained, and pitted (5 1/2 cups)
1 1/2 cups packed dark-brown sugar
6 scallions, white parts only, finely chopped (3 tablespoons), plus 2 whole scallions, chopped, for serving
1/3 cup thinly sliced fresh ginger (from a 4-inch piece)
8 ounces unseasoned rice vinegar
Kosher salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons peanut or safflower oil
Chopped fresh cilantro, for serving

Steps:

  • Ribs: Stir together scallion greens, garlic, ginger, spices, and 2 tablespoons salt. Rub mixture evenly on both sides of ribs to coat. Cover and let stand at least 1 hour, or refrigerate up to 1 day; bring to room temperature before cooking.
  • Glaze: Meanwhile, combine cherries, brown sugar, scallion whites, ginger, and vinegar in a saucepan; bring to a boil over medium-high heat. Stir to submerge cherries in bubbling liquid, skimming any impurities from surface. Reduce heat to medium and simmer, stirring occasionally, until cherries and scallions are very soft and liquid has reduced slightly, 40 to 45 minutes. Strain through a fine-mesh sieve, pressing to extract as much syrup as possible; reserve solids. Transfer strained syrup to a small saucepan; simmer over medium heat until reduced to 1 cup, about 15 minutes. Let cool completely. Transfer reserved cherry solids to a blender and purée into a thick sauce; season lightly with salt. Refrigerate glaze and sauce in separate airtight containers.
  • Meanwhile, preheat oven to 325 degrees, or prepare a grill for indirect-heat cooking. Stir together soy sauce and oil; pour over ribs. Wrap ribs tightly in a double layer of parchment-lined foil, or place in a covered baking dish, and roast or cook over indirect medium-high heat 45 minutes. Uncover and brush liberally with thick sauce, then re-cover and return to oven or grill; continue to cook, brushing every 45 minutes, until meat is tender and can easily be pulled off with a fork, 1 hour, 30 minutes to 2 hours.
  • Prepare grill for direct-heat cooking (or preheat broiler with rack 6 inches from heating element). Brush ribs with glaze and grill over medium-high heat, flipping once, until crisp and very browned at edges, about 5 minutes. Finish with a final brush of glaze and sprinkle with chopped cilantro and scallions. Serve with remaining glaze alongside.

SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE



Spice-Rubbed Baby Back Ribs With Chipotle-Bourbon Barbecue Sauce image

The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.

Provided by Steven Raichlen

Categories     dinner, barbecues, finger foods, meat, main course

Time 2h30m

Yield 2 racks (2 to 4 servings)

Number Of Ingredients 20

2 racks baby back ribs (2 to 2 1/2 pounds each)
2 tablespoons Dijon mustard
1 tablespoon chile powder
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons black pepper
1/4 teaspoon celery seeds
2 large or 4 small hardwood chunks or 3 cups hardwood chips (if using the latter, soak in water to cover for 30 minutes, then drain)
1/2 cup apple cider in a spray bottle (optional)
1 1/4 cups ketchup
1/3 cup Thai sweet chile sauce
1/4 cup bourbon
3 tablespoons dark brown sugar
3 tablespoons molasses
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 to 2 canned chipotle chiles en adobo, minced, plus 1 to 2 teaspoons sauce
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 teaspoon liquid smoke
Sea salt and freshly ground black pepper

Steps:

  • Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
  • Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
  • Set up your charcoal grill for indirect grilling and heat to 300 degrees.
  • Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
  • After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
  • While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
  • Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
  • Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
  • Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.

CHINESE FIVE-SPICE SPARERIBS



Chinese Five-Spice Spareribs image

These ribs are fantastic and finger licking good. They turn out moist with a rich, dark glaze. This is a Wolfgang Puck recipe that I found in the Chicago Tribune last month. The five-spice powder, hoisin sauce, plum sauce and pickled ginger can be found in the Asian area of most well-stock supermarkets.

Provided by Hey Jude

Categories     Pork

Time 1h50m

Yield 5 serving(s)

Number Of Ingredients 13

3 lbs baby back ribs
1 tablespoon Chinese five spice powder
1/2 teaspoon salt
fresh ground black pepper
1/4 cup hoisin sauce
1/4 cup chinese plum sauce
1 cup apple cider or 1 cup apple juice
1/4 cup cider vinegar
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon pickled ginger, minced
1 garlic clove, crushed
2 teaspoons soy sauce

Steps:

  • Heat oven to 350°F Rub the ribs all over with the five-spice powder then salt and pepper to taste; set aside. Stir together the hoisin and plum sauces in a small bowl; brush evenly over the ribs then cut the ribs into 3-5 rib sections.
  • Place the ribs in a large, oiled roasting pan; cover the pan tightly with foil. Bake until the meat is tender enough to be pierced easily with a fork, about 1 1/2 hours. Remove foil and remove ribs to a platter.
  • Pour the liquid from the roasting pan into a degreaser or bowl; skim off the fat. Pour the liquid into a large Dutch oven; heat over medium heat. Add the cider, vinegar, tomato paste, honey, ginger, garlic and soy sauce. Cook, stirring often, until the liquid reduces to a syrupy consistency, about 15 minutes.
  • Cut the ribs into individual pieces; place in the Dutch oven. Heat over medium heat, turning ribs to coat evenly. Transfer ribs to a platter. Pass extra sauce on the side.

Nutrition Facts : Calories 1085.5, Fat 81.1, SaturatedFat 30, Cholesterol 321.3, Sodium 981.7, Carbohydrate 17.3, Fiber 0.8, Sugar 7.8, Protein 67.1

FIVE-SPICE SHORT RIBS



Five-Spice Short Ribs image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
1 1/2 cups dry red wine
1/2 cup Worcestershire sauce
1 cup chicken stock
1/3 cup soy sauce
4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
2 tablespoons coarse brown sugar crystals
1 teaspoon Thai or Chinese chili paste
1 tablespoon Chinese five-spice powder
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon unsalted butter, softened

Steps:

  • Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
  • Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
  • Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.

Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 55 grams, Carbohydrate 14 grams, Fat 112 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 49 grams, Sodium 1213 milligrams, Sugar 6 grams, TransFat 0 grams

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From chefsmandala.com


FIVE SPICE-RUBBED PORK RIBS | CANADIAN LIVING
2012-06-30 Place ribs, meaty side up, on greased grill over unlit burner. Close lid and grill until fork-tender, about 1-1/2 hours. In saucepan, heat oil over medium heat; cook onions, garlic and ginger until fragrant, 1 minute. Add orange juice, hoisin sauce, vinegar and salt; bring to boil.
From canadianliving.com


GET YOUR HANDS DIRTY WITH THESE STICKY, SMOKY RIBS
2022-07-27 Combine the sauce ingredients in a small saucepan. Bring to a boil, then reduce the heat to medium-low and simmer until slightly thickened, about 15 …
From chicago.suntimes.com


FIVE-SPICE BABY BACK RIBS RECIPE | EAT YOUR BOOKS
Save this Five-spice baby back ribs recipe and more from In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods to your own online collection at EatYourBooks.com
From eatyourbooks.com


SAUCY CHINESE FIVE SPICE RIBS | SILK ROAD RECIPES
2021-11-08 Set up the grill for indirect grilling (See Note 3). Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 30 minutes. Brush both sides with mop sauce. Re-cover the grill and continue cooking the ribs for about 3 ½ to 4 ½ hours brushing with mop sauce every 15 minutes.
From silkroadrecipes.com


ULTIMATE BBQ BABY BACK RIBS RECIPE - JOYFUL HEALTHY EATS
2019-05-06 To get started, preheat oven to 325ºF. Remove the membrane or silverskin. Season both sides of ribs with homemade spice rub and place in a roasting pan or 13″x9″ baking dish. Add cubed onion and 3 garlic cloves to the pan as well as 1 cup of water. Cover pan with tin foil and bake for 3 hours.
From joyfulhealthyeats.com


SEARCHABLE RECIPE DATABASE - FIVE-SPICE BABY BACK RIBS WITH CHILI ...
Chinese five spice powder ½ c. hoisin sauce 1 T. sesame oil 1) Trim any excess fat from the ribs. In a food processor combine all ingredients except the hoisin and sesame oil and puree into a smooth paste. Slather over ribs and marinate for at least one hour or as long as overnight. 2) Preheat oven to 350ºF. Wrap ribs individually in heavy ...
From directaccessrecipes.com


PAIRINGS: FIVE-SPICE BABY BACK RIBS TO PAIR WITH WASHINGTON
2007-10-26 Remove the ribs from the marinade with a slotted spoon; discard the marinade. Heat the peanut oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, fry the marinated ...
From sfgate.com


BOIL-N-BAKE BABY BACK RIBS - HOT 5-SPICE RIBS RECIPE PERFECT FOR …
Learn how to make Boil-n-Bake Baby Back Ribs! - Visit http://foodwishes.blogspot.com/2012/01/boil-n-bake-baby-back-ribs-crime.html for the ingredients, more ...
From youtube.com


INSTANT POT CHINESE SPARE RIBS WITH FIVE SPICE RECIPE
2017-10-20 Set the timer for 25 minutes, select meat, and when the timer beeps, allow 10-15 minutes for the Instant Pot to release pressure naturally and get ready to brown the ribs in the oven. Line a rimmed baking sheet with foil, turn on your oven’s broiler and let it preheat for a few minutes. When the pin drops (or you can quick release after 15 ...
From nutfreewok.com


FIVE-SPICE BARBECUE PORK RIBS | OREGONIAN RECIPES
2008-05-06 Preheat oven to 350 degrees. Place a 20-inch-long piece of foil over a 13-by-9-inch baking dish. Place a 15-inch piece of foil crosswise on top of first piece of foil to form a cross. Place the ribs on the center of the foil, pour the hoisin marinade over the ribs, and bring the ends of the foil together and crimp to create a snug packet.
From recipes.oregonlive.com


5-SPICE BABY BACK RIBS RECIPE - CHINESE.FOOD.COM | RECIPE | RIB …
Mar 6, 2016 - The best rib recipe ever!!! All my friends and family love this one..
From pinterest.co.uk


FIVE-SPICE SHORT RIBS THAT YOU MAKE IN THE CROCK POT
2020-07-10 Place the lid on the crock pot and cook on low for 7-8 hours or high for 3-4 hours. About 15 minutes before the short ribs are done cooking, start preparing your sauce. Add 3 tablespoons of brown swerve to the reserved liquid and whisk together. Cook over high heat until liquid is boiling. Turn the heat down to low and let simmer, stirring ...
From ketokarma.com


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