MOM'S BEST BRAISED PORK RIBS
An easy recipe that promises fall-off-the-bone ribs with a rich, savory taste. Freezer-friendly and perfect for meal prep. {Gluten Free Adaptable}
Provided by Maggie Zhu
Categories Main
Time 1h40m
Number Of Ingredients 16
Steps:
- Add pork ribs to a large pot and add cold water to cover. Bring to a boil over medium high heat, then turn to medium heat. Boil for 5 minutes while skimming the foam off the top with a spoon.
- Add the ginger, green onion, nutmeg, star anise, cloves, and cooking wine. Turn to low heat. Cover and simmer for 40 minutes. Stir occasionally.
- Add light soy sauce, dark soy sauce, sugar, and salt. Add the red fermented bean curd into a small bowl and add a few spoonfuls of hot broth from the pot. Smash with the back of a spoon until the bean curd dissolves. Pour back into the pot. Simmer uncovered for another 40 to 50 minutes, until pork turns tender but is not quite falling of the bone.
- (Optional) Add the vegetables. Continue simmering for 15 minutes, until the vegetables turn tender.
- Add cornstarch and 1/3 cup water into a small bowl. Whisk well until the cornstarch dissolves completely. Slowly add half of the slurry into the pot. Stir to mix well. Add more slurry and stir if you want to thicken the sauce more. Note, you might not need to add all the cornstarch slurry. (*Footnote 2)
- Serve pork ribs with steamed white rice or noodles. Enjoy!
- Store the pork ribs in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 531 kcal, Sugar 7.1 g, Sodium 625 mg, Fat 30.2 g, Carbohydrate 16 g, Fiber 2.3 g, Protein 46.8 g, Cholesterol 175 mg
BRAISED PORK SPARERIBS
Make and share this Braised Pork Spareribs recipe from Food.com.
Provided by bjd44535
Categories Pork
Time 2h10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Brown spareribs in frying pan in small amount olive oil.
- Remove spareribs and place in oven proof pan.
- Add brown sugar, vinegar, soya sauce, ginger and garlic in frying pan and cook at low heat until melted and blended.
- Pour over ribs and cover with tight covered lid or tin foil.
- Cook at 350* for 1 hour and turn ribs. Continue for another hour.
Nutrition Facts : Calories 672.1, Fat 35.5, SaturatedFat 11.4, Cholesterol 121.2, Sodium 2821.1, Carbohydrate 58.3, Fiber 0.5, Sugar 54.3, Protein 28.8
BRAISED COUNTRY-STYLE PORK RIBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
- Add the carrots, celery, onions and some salt and pepper and cook until soft,
- about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- Add the ribs back to the pan and add enough stock to reach
- halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
- the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
VIETNAMESE BRAISED PORK RIBS
Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.
Provided by David Tanis
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
- Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
- Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
- Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
- Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.
Nutrition Facts : @context http, Calories 952, UnsaturatedFat 38 grams, Carbohydrate 15 grams, Fat 65 grams, Fiber 1 gram, Protein 78 grams, SaturatedFat 23 grams, Sodium 1146 milligrams, Sugar 7 grams, TransFat 1 gram
CHINESE BRAISED SPARE RIBS
For people who don't want tons of sugar in their rubs, it's a nice change to provide lighter ribs. When I don't have spare ribs, I have pork chops.
Provided by MLYIN
Categories World Cuisine Recipes Asian Chinese
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
- Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 3.5 g, Cholesterol 59.9 mg, Fat 18.5 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 536.4 mg, Sugar 1.6 g
BRAISED TOMATO SPARERIBS
Once again, the slow cooker works its magic-this time, in an easy-to-prepare pork spareribs dish made with a garlicky tomato sauce.
Provided by My Food and Family
Categories Home
Time 8h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place ribs in slow cooker. Add tomatoes, dressing, soy sauce and garlic powder; cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 4 hours). Skim and discard fat from top of sauce before serving.
Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
BRAISED PORK RIBS
Seasoned and braised pork ribs in red wine. Serve with cooked rice or mashed potatoes.
Provided by tom
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h50m
Yield 2
Number Of Ingredients 8
Steps:
- Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
- Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.
Nutrition Facts : Calories 883.7 calories, Carbohydrate 16.6 g, Cholesterol 175.2 mg, Fat 58.1 g, Fiber 2.8 g, Protein 37.6 g, SaturatedFat 17.4 g, Sodium 288.6 mg, Sugar 6.7 g
BRAISED SPARE RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
- Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.
BRAISED BARBECUE PORK SPARERIBS
I had these as a sample at Wegmans. When these were served they were served shredded off the bone. I thought they were so yummy.
Provided by internetnut
Categories Lunch/Snacks
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill on high 10 minutes.
- Preheat oven to 350.
- Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
- Season both sides of ribs with barbecue seasoning. Sear on grill 3-4 minutes per side; do not cook through. Transfer ribs to braising pan.
- Whisk bbq sauce and beer together in bowl until well-blended; pour over ribs in pan. Cover pan tightly with foil; place in oven.
- Bake 2 1/2-3 hours. Carefully remove foil; bake 10 additional minutes.
- Note: You'll need a braising pan.
Nutrition Facts : Calories 147.9, Fat 2.7, SaturatedFat 0.4, Sodium 1213.2, Carbohydrate 22, Fiber 1.8, Sugar 5.8, Protein 3.1
BRAISED SPARERIBS WITH CABBAGE
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
- Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
- Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.
Nutrition Facts : @context http, Calories 1279, UnsaturatedFat 55 grams, Carbohydrate 19 grams, Fat 100 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 31 grams, Sodium 1660 milligrams, Sugar 9 grams, TransFat 1 gram
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- Preheat your oven to 275 F*. Clean and rough chop the onion, carrots, celery and garlic cloves. Set aside.
- Prepare the spare ribs - pat dry the full rack with paper towel. Turn it over with the meatier side facing down. Using the tip of a knife lift the ends of the translucent membrane that runs across the length of the rack, pinch it using a paper towel and peel it off. Trim any excess fat and cut the rack into 3 or 4 sections, each containing 3 to 4 ribs**. Liberally season with salt and pepper on both sides.
- Heat the braiser (or a pan) over a stove burner on high. Add the cooking oil and sear each section of the seasoned spare ribs rack for about 2 minutes per side, until nicely browned. Work in batches and remove the seared ribs to a plate. Set them aside.
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