ALMOST-FAMOUS BARBECUE SPARERIBS
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
- Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
- Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
- Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
- Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
- Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
- Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
- Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.
BOHEMIAN SPRITZ
While Americans content themselves with Rudolph and Frosty, rural Austrians revere a more outré member of the holiday pantheon: Krampus, the malevolent goat-horned demon. A pre-Christian holdover, he wields birch branches and rusty chains, enacting a sort of good cop, bad cop routine with Old St. Nick. The Bohemian Spritz (a creation of Vandaag's Katie Stipe) is a light, fizzy wine drink with compellingly arboreal undercurrents, provided by pine and elderflower cordials. It is ideal for welcoming the long nights, for putting the Krampus back in Christmas.
Provided by Steven Stern
Categories quick, cocktails
Yield 1 drink
Number Of Ingredients 7
Steps:
- Combine wine, vermouth and liqueurs in a large wineglass filled with ice. Stir to chill, then top with club soda and sparkling wine. Twist grapefruit peel over it and drop into glass.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 9 grams
STEAMED BLACK BEAN SPARERIBS
Steamed black bean spareribs (si zap zing pai gwat in Cantonese) are popular at dim sum restaurants but they are a dinnertime go-to in my family. With just a little marinating and simple steaming you have a tasty dish that is easy to round out with rice or noodles and blanched or stir-fried vegetables. (You can prepare them while the ribs cook.) Fermented black beans are the primary flavoring agent here, providing a unique savory saltiness. Pork sparerib tips come from the ends of spareribs that are butchered to yield St. Louis ribs. The ones sold in Asian markets tend to be about 1 inch thick, while the ones at many grocery stores are about 2 inches thick. If you use thinner rib tips, reduce the steaming to 15 minutes. If you can only find whole spareribs, ask the butcher to cut them crosswise into 2-inch-thick pieces.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If the sparerib tips come in a slab, cut them into individual ribs.
- Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
- When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
- Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
- Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
HAWAIIAN SPARERIBS
This recipe does wonders for pork ribs. My mother made it when I was a child, and now I make it for my family. This recipe is very rich but very filling. It goes great with mashed potatoes!
Provided by KREED1023
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
- Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
- Bake in a preheated oven until done, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.3 g, Cholesterol 120.1 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 661.8 mg, Sugar 16.6 g
SWEDISH SPARERIBS
This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it.
Provided by ppj1949
Categories World Cuisine Recipes European Scandinavian
Time 2h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
- Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 5.7 g, Cholesterol 132.2 mg, Fat 25.8 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 11.3 g, Sodium 1088.5 mg, Sugar 4.2 g
SPARERIBS CANTONESE
My aunt gave me this recipe more than 20 years ago. The thing we like most about it is that there isn't an overabundance of sauce, so the fabulous flavor of pork can shine through.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Cut the ribs into serving-size pieces; place with meat side down in a shallow roasting pan. Cover with foil; bake at 450° for 45 minutes. Drain; turn ribs. , Combine marmalade, water, soy sauce and seasonings; spoon over ribs. Bake, uncovered, 1 hour longer or until tender, basting occasionally with sauce. Garnish with lemon wedges if desired.
Nutrition Facts : Calories 704 calories, Fat 43g fat (16g saturated fat), Cholesterol 170mg cholesterol, Sodium 1387mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 44g protein.
SPARERIBS KOREAN STYLE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a large skillet that can hold ribs in one layer over high heat. Add ribs and 1 cup water. Boil, turning ribs occasionally, until liquid has evaporated. Reduce heat to medium, and brown ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, place sesame seeds in a small skillet over medium heat. Shake pan occasionally until seeds brown slightly and begin to pop.
- Add garlic and half the sesame seeds to skillet with ribs, and stir. Cook 30 seconds. Add sugar, ginger, soy sauce, 1 tablespoon sesame oil and 1/2 cup water. Turn heat to medium-high, and cook, turning ribs occasionally, until liquid is thick and dark. If ribs are tender at this point, they are ready. If not, add another 1/2 cup water and continue to cook until they are.
- Add the salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir the dish once, sprinkle with scallions, and serve.
HAWAIIAN STYLE SPARERIBS
These savory ribs are delicious and so tender. They can be made ahead and marinated, then put on the grill to brown when you're ready for dinner. Great time saver for when company is coming. They can also be baked in the oven.
Provided by ugogirl
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut ribs into serving pieces.
- Parboil the ribs in water to cover for at least 30 minutes. (This helps to get rid of some of the fat and also helps to make the ribs tender.) Drain and let cool somewhat.
- Mix the remaining ingredients together. Put ribs in a marinade pan or large zip-loc freezer bag and pour marinade over ribs. Refrigerate. Turn ribs occasionally and continue to marinate at least 2 hours or overnight.
- Grill until heated through and nicely browned or bake in 350 degree oven until browned and tender. Brush with marinade while cooking if desired.
- Serve on platter with pineapple slices and mandarin orange segments.
SPARERIBS
Provided by Molly O'Neill
Categories dinner, project, main course
Time 5h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To prepare the pig sauce, combine all ingredients in a medium-size bowl. Marinate ribs for 2 hours in a shallow glass, ceramic or stainless-steel pan. Remove ribs from sauce and let drain.
- To prepare the bourbon sauce, mix together the barbecue sauce, marmalade and bourbon in a small bowl.
- Prepare grill (or ideally a smoker, at 170 degrees). Place spareribs on the rack. Cover and cook 3 to 3 1/2 hours, until tender. Smother with bluegrass bourbon sauce and serve.
Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 39 grams, Carbohydrate 33 grams, Fat 74 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 24 grams, Sodium 1452 milligrams, Sugar 23 grams, TransFat 1 gram
BOHEMIAN SPARERIBS
My husband and I compiled his grandmother's recipes into a family cookbook, and this recipe was included. Although I haven't tried it, I have heard from others it is good. ZWT 3: Eastern Europe
Provided by lucid501
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut spareribs into individual servings and season with salt and pepper.
- Mix caraway seeds with sauerkraut and place in 8"x12" baking dish. Arrange all but 2 onion slices on sauerkraut and pour tomatoes over mixture.
- Place spareribs on top and cover with remaining onion rings.
- Bake at 350 degrees F for 2 hours.
Nutrition Facts : Calories 960.2, Fat 69.3, SaturatedFat 25.3, Cholesterol 274.3, Sodium 1587.4, Carbohydrate 13.2, Fiber 5.4, Sugar 6.3, Protein 68.5
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