Caramelized Pork Ribs Recipes

CARAMELIZED PORK RIBS

Steps:

• Caramel Sauce 1) In medium, heavy bottomed saucepan, over high heat, stir granulated sugar with 1/2 cup water until sugar dissolves. Bring to a boil, reduce heat to medium and cood, without stirring, for about 10 minutes or until a deep golden brown. Immediately remove from heat. Caramel may darken still - don't worry it can get quite dark. 2) Carefully pour in rest of water and fish sauce (mixture will bubble up). Return pot to low heat and cook, stirring, to dissolve any hardened caramel. 3) Stir in lemongrass, garlic, lime juice, ginger, brown sugar, adn five-spice powder. Simmer over low heat for 10 minutes to blend flavors. (Sauce can be covered and chilled up to several days ahead). RIBS 1) Preheat oven to 425F. Slice ribs between bones. Place in large pot with enough water to cover and bring to a boil. Reduce heat and simmer, covered, for 50 to 60 minutes until meat is fork-tender. Drain. Let stand until cool enough to handle. 2) In bowl, toss ribs with half of caramel sauce until evenly coated. Arrance in single layer in shallow parchment-lined baking dish. Bake ribs in preheated oven, turning once or twice, for 30 minutes or until well browned and most of the sauce has evaporated.

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.

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.

VIETNAMESE CARAMELIZED PORK

Steps:

• Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
• When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.