Caramelized Onion Bbq Pork Ribs Recipes

CARAMELIZED ONION-BBQ PORK RIBS RECIPE

Steps:

• Heat oven to 450ºF.
• Line roasting pan with Reynolds Wrap® Aluminum Foil. Place ribs in prepared pan; brush both sides of ribs with dressing. Bake 20 min.
• Reduce oven to 300ºF. Top ribs with onions; cover with additional foil.
• Bake 2 hours or until ribs are tender. Transfer ribs to cutting board, reserving sauce in pan. Pour reserved sauce through strainer; discard strained liquid. Reserve strained onions for later use. Return ribs to foil-lined pan.
• Increase oven to 450ºF. Mix barbecue sauce and mustard until blended; spoon over ribs. Top with reserved onions. Bake, uncovered, 25 min.

CLASSIC BARBECUE PORK RIBS WITH SMOKY BACON BARBECUE SAUCE

Steps:

• Prepare the rub and bake the ribs:
• In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.
• Preheat the oven to 325°F.
• Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill.
• While the ribs are baking, make the barbecue sauce:
• In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes-do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.
• Grill the ribs:
• While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill's bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high.
• If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.
• Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.

BEST STOVETOP BBQ RIBS

Steps:

• Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.
• Place the pork ribs in a saucepan with a lid, and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender.

BALSAMIC GLAZED PORK WITH CARAMELIZED ONIONS

Steps:

• *Note-You could use chopped fresh garlic in place of the dried powder, but I wouldn't add it until the the last ten minutes or so.
• I'm thinking the garlic may burn if you add it at the beginning and would ruin the dish.
• Combine all dry spice ingredients.
• Sprinkle on both sides of the ribs, rub into meat surface.
• Let stand at room temperature for 1/2 hour.
• In a large skillet, add the olive oil and 2 tablespoons of the butter over medium-high heat.
• When the butter has melted, add the ribs.
• Cook for approximately 5 minutes, and then turn over and sear the other side.
• You want to get a nice crust from the spices on each side.
• Add the chopped onion.
• Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
• Pour the balsamic vinegar over everything in the skillet.
• Turn the heat down to medium-low and cover the skillet.
• Cook for approximately 10-15 minutes more, depending on the thickness of the meat.
• Occasionally stir the onions and turn the meat.
• You want to really caramelize the onions, until they become slightly charred.
• They take on a lovely, sweet and smoky flavor.
• Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center.
• Temperature should be 170 degrees.
• Remove the pork and onions to a platter.
• Turn the heat up to medium-high.
• Add the wine to the skillet.
• Stir up the browned bits in the skillet with a wooden spoon.
• Cook until the wine is reduced by about half, five minutes.
• Take the skillet off of the heat, and add 1 tablespoon butter.
• Stir the sauce until the butter has melted, and season with salt and pepper.
• Pour the sauce over the pork ribs and onions.

PAN-ROASTED PORK RIBS WITH CARAMELIZED ONIONS

Steps:

• Pour the olive oil into a 12-inch sauté pan, turn the heat to high, and when the oil is hot, slip in the meat. Turn the ribs two or three times to brown them well. If the pan is crowded, do a batch at at time, then return them all to the pan. Pour in the wine and turn the ribs once or twice while the wine bubbles completely away.
• Add the sliced onions, salt and chili pepper, cover the pan and turn the heat down to low. Cook for 2 to 3 hours, turning the ribs occasionally, until the meaty part of the ribs feels very tender and the onions have cooked down to a creamy consistency.