Braised Tomato Spareribs Recipes

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BRAISED TOMATO SPARERIBS



Braised Tomato Spareribs image

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

2 lb. pork spareribs, cut into single-rib or bite-size portions
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 Tbsp. soy sauce
1 tsp. garlic powder

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

MISO-TOMATO BRAISED SHORT RIBS



Miso-Tomato Braised Short Ribs image

This succulent short-ribs platter embodies American cooking today: It melds flavors from cultures all around the world with delicious results. Miso is the magic in the marinade-rubbed over the ribs which are chilled overnight, it adds salt, umami, and a subtle tanginess. Fennel, tomatoes, and orange juice brighten the braise, while ginger offers a hint of heat. Garnish with sparkling pomegranate arils for a sweet special finish.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h25m

Yield Serves 8 to 10

Number Of Ingredients 18

5 pounds English-cut bone-in short ribs
Kosher salt and freshly ground pepper
2/3 cup white or yellow miso paste
3 tablespoons extra-virgin olive oil
12 ounces shallots (4 to 5), chopped (2 cups)
1 head fennel, bulb cored and chopped, fronds reserved for serving (optional)
2 celery stalks, chopped (1 cup)
2 tablespoons chopped fresh ginger (from a 2-inch piece)
6 thyme sprigs
2 tablespoons tomato paste
2 teaspoons ground allspice
1 fresh bay leaf
2/3 cup dry white wine, such as Sauvignon Blanc
1 can (28 ounces) whole peeled tomatoes in juice
2 cups low-sodium chicken broth, plus more if needed
5 strips peeled orange zest (each 2 inches long), plus 1/2 cup fresh juice
2 tablespoons unbleached all-purpose flour
Pomegranate arils, for serving

Steps:

  • Season ribs with salt and pepper. Rub miso all over ribs to evenly coat. Tightly wrap in butcher paper or plastic, transfer to a large resealable bag or container, and refrigerate at least 24 hours and up to 3 days. Bring to room temperature 1 hour before cooking.
  • Preheat oven to 325°F. Unwrap ribs and wipe off excess miso with a paper towel. Heat a wide pot over medium; swirl in 2 tablespoons oil. Working in two batches, brown ribs on meaty sides, about 5 minutes (if pot bottom darkens too quickly, wipe clean between batches). Transfer to a plate.
  • Swirl remaining 1 tablespoon oil into pot. Add shallots, fennel, celery, ginger, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables turn golden in places, 8 to 10 minutes. Stir in tomato paste, allspice, and bay leaf and cook 1 minute. Add wine and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
  • Return ribs and accumulated juices to pot, bone-sides down. Crush tomatoes into pieces with your hands or a masher; add to pot with tomato juices, 1 1/2 cups broth, and orange zest and juice. If necessary, add more broth to just cover ribs. Bring to a simmer.
  • Cover pot and transfer to oven; braise 2 hours. Remove lid and continue to braise, spooning liquid over ribs a few times, until meat is fork-tender, 1 to 1 1/2 hours more. Transfer ribs to a platter and loosely cover to keep warm.
  • Strain braising liquid through a mesh sieve, pressing on solids to extract as much liquid as possible; discard solids. Spoon excess fat from liquid (or use a fat separator). Transfer liquid to a small saucepan and bring to a boil.
  • Meanwhile, whisk together remaining 1/2 cup broth and flour until smooth. Slowly whisk into braising liquid. Boil, whisking constantly, until thickened slightly, about 30 seconds. Sprinkle ribs with fennel fronds and pomegranate arils and serve with gravy.

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

Provided by Jim Stearns

Categories     Main Dish Recipes     Rib Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

Steps:

  • In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
  • In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
  • Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
  • In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g

SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES



Short Ribs Braised with Mushrooms and Tomatoes image

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

½ cup dried porcini mushrooms
½ cup water
2 ½ pounds beef short ribs
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup tomato sauce
1 teaspoon dried rosemary
½ teaspoon salt
1 pinch cayenne pepper
1 bay leaf

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

BRAISED TOMATOES



Braised Tomatoes image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 15m

Number Of Ingredients 8

12 large tomatoes, cut in 1/2
4 cloves garlic, minced
2 teaspoons freshly chopped parsley leaves
2 teaspoons freshly chopped thyme leaves
2 teaspoons freshly chopped tarragon leaves
1/2 cup fresh bread crumbs
2 tablespoons oil
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 200 degrees F.
  • Place the tomatoes, cut side up, on a cookie sheet. Combine the remaining ingredients, except the oil, in a small bowl. Rub the tomatoes with a little oil and top each tomato with a generous amount the bread crumb and herb mixture. Season with salt and pepper and bake for 10 minutes.

BRAISED SPARE RIBS



Braised Spare Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 13

1 cup flour
Salt and freshly ground black pepper
4 ounces peanut oil
3 pounds spare ribs, cut into bones
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cayenne
1 tablespoon ground coriander
1 tablespoon ground cumin
2 ounces tomato puree
2 ounces red wine vinegar
2 cups beef stock
1 quart veal stock

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 SPICY SPARERIBS



Braised Spicy Spareribs image

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

1/4 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
3 1/2 lbs pork spareribs (cut into individual pieces)
2 tablespoons vegetable oil
1 onion (finely chopped)
1 garlic clove (crushed)
3 tablespoons tomato puree
2 tablespoons chili sauce
2 tablespoons red wine vinegar
1 pinch ground cloves
2 1/2 cups beef stock
1 tablespoon cornflour
flat leaf parsley (to garnish)

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

BRAISED SPARERIBS WITH CABBAGE



Braised Spareribs With Cabbage image

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
4 cloves garlic, peeled and crushed
2 or more dried red chilies, like serrano
3 to 4 pounds spareribs, cut into individual ribs, excess fat removed
Salt and pepper to taste
3 bay leaves
1 head cabbage, savoy (preferred) or white, 1 1/2 to 2 pounds, cored and shredded
1 cup dry white wine
Chopped fresh parsley leaves

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

SLOW-BRAISED TOMATOES



Slow-Braised Tomatoes image

Provided by Jody Adams

Categories     Condiment/Spread     Sauce     Garlic     Tomato     Braise     Basil     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 8

1 medium white onion, chopped
3 garlic cloves, smashed
3/4 cup plus 2 tablespoons extra-virgin olive oil
9 fresh basil leaves
1/8 teaspoon dried hot red pepper flakes
12 plum tomatoes (2 pounds), halved lengthwise
1 teaspoon sugar
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 250°F.
  • Cook onion and garlic in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Remove from heat and stir in basil and red pepper flakes.
  • Toss tomatoes with sugar and salt in a bowl. Arrange tomatoes, cut sides down, in a roasting or baking pan (13- by 9-inch). Spoon onion mixture over tomatoes and add enough of remaining 3/4 cup olive oil to reach halfway up tomatoes. Braise in middle of oven, stirring gently halfway through cooking, until tomatoes are very tender but not falling apart, 2 1/2 to 3 hours.

BRAISED TOMATO SPARERIBS (CROCK POT)



Braised Tomato Spareribs (Crock Pot) image

Make and share this Braised Tomato Spareribs (Crock Pot) recipe from Food.com.

Provided by KissKiss

Categories     Pork

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs pork spareribs, cut into single-ribs (or bite-size portions)
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/4 cup kraft sun-dried tomato vinaigrette dressing
1 tablespoon soy sauce
1 teaspoon garlic powder
4 cups hot cooked rice (instant rice)
butter, to taste

Steps:

  • Place ribs in crock pot.
  • Add tomatoes, dressing, soy sauce, and garlic powder, and cover with lid.
  • Cook on low for 6 to 8 hours (or on high for 4 hours). Skim fat from top of sauce and discard.
  • Serve ribs and sauce over buttered rice.

Nutrition Facts : Calories 948.9, Fat 54.2, SaturatedFat 20.4, Cholesterol 176.9, Sodium 870, Carbohydrate 66.9, Fiber 3.5, Sugar 7.9, Protein 45.4

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From today.com


TOMATO BRAISED PORK RIBS – KELLY SIEW COOKS
2020-04-02 In the pressure cooker, add ginger and garlic to stir fry with some lard. Then add half the tomatoes and stir fry til soft. Add Ribs and small amount of water. Cook under pressure for 20minutes. Once the pressure cooking is done, wait 10 minutes or more for the pin to go down or manual release pressure.
From kellysiewcooks.com


BRAISED TOMATO SPARERIBS RECIPE | KEEPRECIPES: YOUR …
2lb. pork spareribs, cut into single-rib or bite-size portions 2cans (14-1/2 oz. each) diced tomatoes, undrained 1/4cup KRAFT Sun Dried Tomato Vinaigrette Dressing 1Tbsp. soy sauce 1tsp. garlic powder
From keeprecipes.com


BRAISED MEXICAN STYLE PORK RIBS - MELISSASSOUTHERNSTYLEKITCHEN.COM
2015-03-21 Preheat the oven to 300°F. Heat a couple of drizzles of olive oil in the bottom of a dutch oven or heavy bottomed oven safe skillet. Mix together the brown sugar, minced chipotle peppers, minced garlic, lime juice, cumin, chili, paprika, garlic salt, oregano, pepper and cinnamon. Rub the paste onto the ribs on all sides.
From melissassouthernstylekitchen.com


RECIPES FOR BRAISED TOMATO SPARERIBS WITH GROCERY LISTS AND …
This Braised Tomato Spareribs recipe contains pork spareribs, diced tomatoes, garlic powder, soy sauce, kraft sun dried tomato vinaigrette dressing. 4 Servings - 8 hr 10 min - kraftrecipes.com Beer Braised Corned Beef with Whiskey Mustard Glaze. Juicy beer braised corned beef, glazed with brown sugar, whole grain mustard and whiskey, will take your St. Patrick's Day …
From saymmm.com


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