KOREAN-STYLE BRAISED (SLOW COOKER) BABY BACK RIBS
Slow cooker ribs inspired by my favorite Korean chef in the LA area, Roy Choi, whose cooking will oversaturate your taste buds. Flavor profile of this recipe 12/10. These remind me of your typical pot roast prep that your mom may have made growing up...if your mom happened to be a Korean man who went on to create the first fusion taco truck. Enjoy over a bed of steamed rice and your favorite banchan!
Provided by William Leon
Categories World Cuisine Recipes Asian Korean
Time 3h26m
Yield 4
Number Of Ingredients 12
Steps:
- Wash ribs and pat dry. Salt ribs liberally.
- Heat oil in a skillet over high heat. Add ribs. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
- Place browned ribs in a 3-quart slow cooker.
- Place soy sauce, light soy sauce, rice wine, onion, orange juice, garlic, ginger, and jalapeno into a blender. Cover and blend until combined. Pour sauce over the the ribs in the slow cooker. Cover and cook on High until meat pulls away easily from the bone, 3 to 4 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
- Bake ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 20.8 g, Cholesterol 116.8 mg, Fat 33.1 g, Fiber 3 g, Protein 30.3 g, SaturatedFat 11.2 g, Sodium 3561.6 mg, Sugar 5.3 g
SLOW COOKER BABY BACK RIBS
These are the best I've had, short of the actual grilling method of course! This is a very simple recipe that I came up with a few years ago. It's not rocket science, just ribs cooked in the slow cooker and finished in the oven. This is what I do when I want ribs during the week and have to work all day. I'm eating them within a half-hour of getting home, and they turn out perfect every time!
Provided by norah
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 4h20m
Yield 6
Number Of Ingredients 6
Steps:
- Season ribs with salt and pepper.
- Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
- Cook on High for 4 hours (or Low for 8 hours).
- Preheat oven to 375 degrees F (190 degrees C).
- Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
- Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 32.4 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 10.9 g, Sodium 1067.4 mg, Sugar 22.7 g
BEER-BRAISED BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 45 pounds ribs
Number Of Ingredients 22
Steps:
- Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
- Prepare a charcoal grill.
- Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
- Preheat the oven to 300 degrees F.
- Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top.
- Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise.
- Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
- To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot.
- Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
- Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.
BRAISED BABY BACK RIBS
Make and share this Braised Baby Back Ribs recipe from Food.com.
Provided by Steve_G
Categories Pork
Time P1DT3h
Yield 1 Rack, 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine rub* ingredients in a plastic bag, shake to mix.
- Rub olive oil on ribs then generously cover both sides of ribs with rub, there's enough to do 2 racks.
- Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hrs or as long as 24 hours.
- For covered charcoal grill: Start coals 30-45 minutes prior to cooking, soak a couple hand fulls of hickory chips in water.
- Meanwhile, place each rack of ribs, curved side down on two layers of heavy duty aluminum foil, which have been wiped with a thin coat of vegetable oil use a piece of foil large enough to seal over the top.
- Form a pan with the foil.
- After coals turn white push them all to one side, drain wood chips, place soaked wood chips on hot coals, replace grill top.
- Soak some more chips.
- Place ribs and foil on cool side of grill, carefully pour water to the foil 'pans' to no more than 1/2" up the sides of the ribs.
- Replace lid on grill.
- Every 30 minutes add a few coals and some of the soaked chips and reverse the position of the ribs (rotate and reverse).
- Turn over about 1/2 way through the cooking process so they finish curved side up.
- Depending on your grill it could take as long as 4 hrs or as little as 1 hr to cook.
- To finish ribs, remove from heat, drain liquid from foil pan (reserve for sauce if desired) carefully cut racks into serving sized chunks (3-4 ribs), brush with sauce and return to hot side of grill for a few minutes to brown a bit.
- You can brown them under the broiler right in the foil pans if coals are not hot enough.
- This procedure can be replicated on a two (or more) zoned gas grill.
- Put the chips in another foil 'pan' and place them over the heat, when they start to smoke put the ribs over the cool side and cover.
- Replenish chips as necessary, rotate and reverse rib pans about every 30 minutes.
- *This is a sweet rub and may be a bit too sweet for some tastes, if so decrease sugar.
Nutrition Facts : Calories 221.9, Fat 0.2, Sodium 23.3, Carbohydrate 56.8, Fiber 0.9, Sugar 53.8, Protein 0.6
SLOW & EASY BABY BACK RIBS
If you enjoy ribs, you'll love these fall-off-the-bone baby back ribs. Not only are they delicious, but the recipe is easy to prepare in the slow cooker.-Barbara Birk, St. George, Utah
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place ribs in a 5-qt. slow cooker. In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender., Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Nutrition Facts : Calories 916 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1324mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 3g fiber), Protein 52g protein.
SLOW-COOKER BRAISED SHORT RIBS WITH MASHED POTATOES
Serve your family a mouthwatering meat-and-potatoes meal during the week by relying on your slow cooker!
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 4
Number Of Ingredients 7
Steps:
- Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
- Cover and cook on low heat setting 8 to 10 hours.
- Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.
Nutrition Facts : Calories 595, Carbohydrate 29 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1330 mg
LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!
This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!
Provided by januarybride
Categories Pork
Time 4h20m
Yield 1/3 rack of ribs, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 225 degrees.
- Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
- Place ribs, meat side down, in baking dishes.
- Cover the baking dishes with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
- Remove from oven and serve them up with a side of potato salad and some baked beans.
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