BRAISED "ADOBO STYLE" OXTAIL
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 28
Steps:
- Grill oxtail over medium-high heat until charred on all sides, for smoky essence.
- Bring 3 gallons water to a boil in a large pot with the salt, then add the oxtail. Boil in brine for 1 hour 30 minutes.
- In a large roasting pan, render lard with onions, garlic, bay leaves and cracked pepper. Add oxtail to pan, then add soy sauce, vinegar and achiote powder. Give it a nice stir together. Bring to a vigorous boil then braise/simmer, slow and low until tender, an additional 45 minutes.
- Serve with Garlic Rice, Kimchee Cucumbers, Chili Peppah Watah, scallions, fried garlic and chicharrons.
- In a fry pan on medium heat, add oil, rice and garlic. Cook until rice is a little crispy and golden brown in color, 3 to 4 minutes. Sprinkle garlic salt and black pepper.
- Mix together base, vinegar, sesame oil and rock salt in a bowl, then add cucumbers.
- Combine vinegar, chile sauce, sriracha, rock salt and chile peppers, then whisk together. Chill for 1 hour.
BRAISED RIBS WITH SPICY ADOBO
Oven-baked ribs, which were once the standard, are now uncommon, because everyone thinks grilled ribs are the thing. But these are delicious, great with rice or polenta, and far easier than grilling. But if you like, you can use this sauce for grilling, too: parboil the ribs in water until nearly tender, then grill them, basting with the sauce, until they are nicely browned. Other cuts of meat you can use here: chunks of pork shoulder, short ribs (which will need much more time), bone-in chicken thighs (which will cook much more quickly).
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Place a large deep skillet with a lid over medium-high heat and add the ribs. Cook, turning as necessary and sprinkling with salt and pepper, until they are well browned, at least 10 minutes. Transfer to a plate.
- Preheat the oven to 350° F. Turn the heat under the pan to medium and add the garlic, onion, oregano, more salt and pepper, and pimentón. Cook, stirring occasionally, until the onion is well softened, about 10 minutes. Add the tomatoes and vinegar and cook, stirring occasionally, until the tomatoes begin to soften, 5 to 10 minutes. Add the ribs, cover, and put the pan in the oven.
- Cook until the ribs are tender and just about falling from the bone, an hour or more. Serve immediately or cover and refrigerate for up to 2 days; reheat gently before serving.
SPICY BRAISED SHORT RIBS WITH POLENTA
For a hearty, warming dinner, it's hard to beat braised short ribs in a spicy arrabbiata. The sauce's chiles and tomatoes tenderize and flavor the meat, while red wine and mushrooms round out the dish. Creamy, cheesy polenta is the ideal accompaniment--sopping up the delicious juices and tempering some of the heat.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the short ribs: Preheat the oven to 325 degrees F.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
- Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
- Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
- Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
- For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
- Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.
BRAISED SPICY SPARERIBS
From *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic), this recipe strangely does not identify the country of origin ... BUT after reading the intro & recipe, I realized it is meant to be a regional recipe vs country-specific. The *Meat and Poultry* section of this cookbook is rich in detail, i.e. "Lamb, beef, veal & chicken are all used in Central European cooking, although it is perhaps pork that best exemplifies Central European meat cuisine. The sweet-sour flavour so typical across this region is again in evidence in the sauces. Choose very meaty ribs for this dish & trim off any excess fat b4 cooking as the juices are turned into a delicious sauce." I felt like the Rene Zelwegger character in the movie *Jerry Maguire* & heard myself say aloud: "Ok already! You had me hooked at ..." :-) *Enjoy* !
Provided by twissis
Categories Pork
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to Gas Mark 4 (180C or 350F). Combine flour, salt & pepper in a shallow dish or plastic bag. Add ribs & toss to coat them in the flour mixture.
- Heat oil in a large non-stick frying pan & cook the ribs (turning) till they are well-browned. Transfer ribs to a roasting pan (or baking dish) w/a lid & sprinkle w/the chopped onion.
- In a bowl, mix garlic, tomato puree, chili sauce, vinegar, cloves & stock. Pour mixture over the ribs & cover w/the lid. Roast for 1 1/2 hrs (or till tender), removing the lid for the last 30 minutes.
- Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
- Deglaze pan juices with a small amt of water (or stock) & transfer to a saucepan. Blend cornflour in a cup with a little cold water & stir into the saucepan. Bring the sauce to a gentle boil (stirring) & simmer 2-3 min till thickened.
- Pour a little sauce over the ribs & serve the remaining sauce separately in a warmed gravy boat or pouring jug. Garnish with parsley & serve immediately with sauerkraut & crusty bread (Feel free to sub mashed, oven-roasted or simple boiled potatoes if sauerkraut is not to your liking).
Nutrition Facts : Calories 823.6, Fat 67, SaturatedFat 20.7, Cholesterol 212.1, Sodium 1054.1, Carbohydrate 8.9, Fiber 1.1, Sugar 1.8, Protein 43.3
STICKY SPICY RIBS
Steps:
- Whisk together brown sugar, salt, and spices in a small bowl.
- Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
- Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
- Bring ribs to room temperature, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
- Make sauce while ribs bake:
- Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
- Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
- Grill ribs:
- Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
- To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
- To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
BEEF SHORT-RIB ADOBO
This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan. These short ribs are quite simple to prepare, and after about 2 hours of braising, you end up with intensely flavorful, tender meat that falls from the bone.
Provided by Nick Fox
Categories dinner, one pot, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 275 degrees. Season the ribs all over with salt and pepper. In a large Dutch oven over medium heat, pour in the oil. When it is warm but not smoking, add the ribs to the pan, in batches if necessary, and brown well on all sides, 4 to 6 minutes. Remove the ribs from the pan and pour out the oil.
- Add the remaining ingredients and 1 teaspoon black pepper, stir well, and add the ribs back in one layer. Use two pans if necessary, distributing the liquid. Bring to a boil over high heat. Turn off heat, cover the pan and put it into the oven. Cook until the meat is tender and falling off the bone, about 1 .5 to 2 hours. The liquid should only simmer very gently. Skim off excess fat when you check on it.
- Transfer ribs to a broiling pan. Put the braising liquid over high heat; boil for 10 to 15 minutes to thicken it. Meanwhile, put the ribs under the broiler until brown. (You can dispose of the bones if they become loosened.) Put ribs on a platter; pour sauce on them.
BRAISED RIBS
These delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years. -Mary Gill Florence, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan., Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Nutrition Facts :
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
PORK RIBS ADOBO
A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
Provided by Julia Moskin
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.
- Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.
- Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.
- Meanwhile, preheat broiler. Pour 1/4 cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.
SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES
The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
- Preheat oven to 325 degrees F (165 degrees C).
- Season short ribs all over with salt and black pepper.
- Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
- Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
- Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
- Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
- Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 6.3 g, Cholesterol 58.3 mg, Fat 29.9 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 11.6 g, Sodium 556.9 mg, Sugar 1.9 g
More about "braised ribs with spicy adobo recipes"
PORK RIBS ADOBO | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
Ratings 3Calories 342 per servingCategory Pork Recipe
MEXICAN PORK RIBS IN ADOBO | AUTHENTIC MEXICAN FOOD …
From mexicoinmykitchen.com
4.9/5 (14)Total Time 1 hrCategory Main CourseCalories 528 per serving
NEIL PERRY'S BRAISED SHORT RIBS WITH ADOBO - SMH.COM.AU
From smh.com.au
Author Neil PerryEstimated Reading Time 3 mins
SPICY BRAISED SHORT RIBS RECIPE | BERTOLLI
From bertolli.com
BRAISED BEEF RIBS WITH SPICY BLACK BEAN SAUCE
From obsessivecooking.com
HUNTER'S-STYLE BRAISED SHORT RIBS - RECIPE - FINECOOKING
From finecooking.com
PORK RIBS ADOBO IMAGE - THERESCIPES.INFO
From therecipes.info
BRAISED CHILE-SPICED SHORT RIBS WITH BLACK BEANS RECIPE - EPICURIOUS
From epicurious.com
SIX-SPICE BRAISED SHORT RIBS - RECIPE - FINECOOKING
From finecooking.com
BRAISED MEXICAN STYLE PORK RIBS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
BRAISED PORK RIBS WITH KOREAN SPICY SAUCE | MISS CHINESE FOOD
From misschinesefood.com
BRAISED SPARE RIBS - CRAFT BEERING
From craftbeering.com
52 BRAISING RECIPES FOR SHORT RIBS, CHICKEN, AND MORE | BON APPéTIT
From bonappetit.com
BEEF SHORT RIBS ADOBO RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
KETO BRAISED PORK ADOBO RIBS WITH GARLIC MIRACLE RICE AND …
From miraclenoodle.com
BEEF SPARERIBS ADOBO WITH OYSTER SAUCE - OVERSEAS PINOY COOKING
From overseaspinoycooking.net
BRAISED KOREAN SPICY AND SWEET SHORT RIBS - CALL ME PMC
From callmepmc.com
BRAISED PORK ADOBO RECIPE {KETO, LOW-CARB} - STEM + SPOON
From stemandspoon.com
SWEET AND SPICY BRAISED SHORT RIBS RECIPE - PARTIES THAT COOK
From partiesthatcook.com
SPICY GARLIC RIBS-BRAISED VERSION | CHINA SICHUAN FOOD
From chinasichuanfood.com
BRAISED BEEF SHORT RIBS WITH SIX SPICES RECIPE - FOOD & WINE
From foodandwine.com
SPICY GALBI JJIM RECIPE (KOREAN SPICY BRAISED SHORT RIBS)
From mangoshomekitchen.com
ADOBO RIBS RECIPE - PORK RIBS FALLING OFF THE BONE | BLESS HER …
From blessherheartyall.com
SPICE-BRAISED SHORT RIBS RECIPE | REAL SIMPLE
From realsimple.com
SWEET & SPICY SOY-BRAISED SHORT RIBS RECIPE | EATINGWELL
From eatingwell.com
SPICY BRAISED SHORT RIBS WITH CARROTS - WHOLE30 RECIPE
From blog.barebonesbroth.com
BEEF SHORTRIBS ADOBO » PINOY FOOD RECIPES
From pinoyfoodblog.com
ADOBO RIBS — SALTY SWEET SPICY SOUR
From saltysweetspicysour.com
ADOBO BRAISED BEEF - THERESCIPES.INFO
From therecipes.info
SPICY PORK RIBS ADOBO - YOUTUBE
From youtube.com
MOM'S BEST BRAISED PORK RIBS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
PHILIPPINE BEEF SHORT RIBS ADOBO (ADOBONG TADYANG)
From saveur.com
BRAISED SHORT RIBS IN ADOBO SAUCE WITH SPINACH | SALADMASTER …
From recipes.saladmaster.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love