Chili Glazed Pork Ribs Recipes

"COCHINITOS" CARAMEL AND CHILI GLAZED PORK BELLY

Steps:

• Mix together 1 tablespoon of the sugar and the salt in a small bowl. Sprinkle the salt-sugar all over the pork belly. Wrap the pork in plastic, transfer to a plate and refrigerate overnight. Preheat the oven to 375 degrees F. Rinse the pork and pat dry. Set the pork in a small baking dish, fat-side up, and add 1/2 cup water. Bake for 45 minutes. Reduce the oven temperature to 325 degrees F and bake until the meat is very tender, about 45 minutes longer. Let the pork cool, and then cover and refrigerate until chilled, at least 2 hours. Cook 1/4 cup of the sugar in a saucepan over medium-high heat until it starts to melt, 2 minutes. Swirl the pan and continue to cook over medium heat until it is completely melted, 5 minutes. Occasionally wash down the side of the pan to release any sugar crystals using a wet pastry brush. Add the remaining 1/4 cup sugar and cook, swirling, until a richly brown caramel forms, 5 minutes. Turn off the heat and pour in 1/3 cup water. Turn the heat to high and cook, stirring, until the caramel is smooth. Remove the pan from the heat and stir in the vinegar, cilantro, syrup and chiles. Serve with the pork.

AIR-FRIED PORK RIBS WITH GINGER GLAZE

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C). Preheat the oven to 200 degrees F (95 degrees C).
• Brush ribs with 2 tablespoons oil and season with salt and pepper. Arrange 1/2 of the ribs in a single layer in the air fryer basket.
• Cook in the preheated air fryer until ribs are fork-tender and fully cooked, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer ribs to a baking pan and place in the preheated oven to keep warm while cooking the remaining ribs.
• Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat. Add shallot; cook and stir until tender, about 3 minutes. Stir in chili sauce, apricot preserves, soy sauce, ginger, and chipotle pepper. Heat and stir until bubbly, 3 to 5 minutes.
• Transfer ribs to a serving platter. Brush generously with glaze and garnish with chives.

BIG JOHN'S CHILI-RUBBED RIBS

Steps:

• Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.

GLAZED COUNTRY PORK RIBS

Steps:

• Place ribs on a rack in a foil-line shallow roasting pan; sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake, uncovered, at 400° for 30 minutes. Turn ribs. Reduce temperature to 350°; bake 30 minutes longer., Meanwhile, in a saucepan, combine the orange juice, lemon juice, brown sugar, garlic powder, lemon zest, ginger, cloves, bay leaf and remaining salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf., Remove ribs from rack; drain drippings. Return ribs to pan; brush with sauce. Bake, uncovered, for 45-60 minutes or until tender, turning and basting often.

GRILLED RIBS WITH CHERRY CHILI GLAZE

Steps:

• Cut racks into quarters along ribs. Place in a large wide pan; pour in broth and enough water to barely cover ribs. Bring to boil; cover and reduce heat so ribs simmer for 1 hour. Remove ribs; cool. Cover and refrigerate until needed or for up to 2 days or freeze.
• To make glaze, heat 1 ttbsp oil in a small frying pan over medium heat until hot. Addonion and garlic; cook 5 minutes, stirring frequently. Add chili powder and cayenne; cook 2 to 3 minutes.
• Meanwhile, place jam in blender with vinegar and salt. Add onion mixture; puree. If making ahead, cover and refrigerate for up to 2 days.
• Heat BBQ to medium. Brush with ribs with remaining oil as needed. Grill 15 minutes, turning occasionally, or until browned and crisp.
• When ribs are browned and crisp, brush on some glaze. Adjusting heat as needed, continue grilling and brushing with glaze for another 10 minutes or until ribs are richly coated and glaze is beginning to caramelize. Cut into indivdual ribs; arrange on a warm platter.

MAPLE GLAZED RIBS

Steps:

• Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
• In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
• Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
• Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

MISO PORK RIBS WITH CHILE-HONEY GLAZE

Steps:

• Place racks in upper and lower thirds of oven; preheat to 300°F. Pat ribs dry with paper towels. Sprinkle evenly on all sides with mushroom powder, patting to adhere, then rub miso all over to lightly and evenly coat. Wrap each rack in a double layer of foil, crimping edges to seal. Divide foil packets between 2 rimmed baking sheets (2 packets per sheet) and bake until meat is fork-tender at the thickest part but not falling off the bones, 2-2½ hours. Let cool slightly, then unwrap.
• While the ribs are baking, heat oil and chiles in a medium saucepan over medium-low, stirring often, until chiles darken in color a few shades and are fragrant, about 3 minutes. Add onion and salt and continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add gochujang, tamari, and vinegar and cook until thickened slightly, about 5 minutes. Remove pan from heat and stir in honey.
• Transfer mixture to a blender and purée until smooth and slightly glossy. Pour glaze into a small bowl or airtight container and let cool.
• Heat broiler. Line a clean rimmed baking sheet with foil and lightly coat with nonstick spray. Cut each rack in half (this will allow you to puzzle all the ribs onto the sheet) and arrange, meaty side up, in a single layer on prepared baking sheet; brush with glaze. Broil ribs until glaze is set and slightly darkened in color (watch them closely so that the glaze doesn't burn), about 4 minutes.
• Transfer ribs to a platter and top with scallions and fried shallots (if using).
• Do Ahead: Sauce can be made 5 days ahead; cover and chill. Ribs can be baked 2 days ahead; let cool, then wrap tightly in plastic and place in an airtight container. Cover and chill.

SPICY GLAZED PORK RIBS

Steps:

• Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
• Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
• Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40-45 minutes longer.
• DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.

CHILI-ORANGE COUNTRY-STYLE RIBS

Steps:

• 1. Heat oven to 350°.
• 2. Place ribs in rectangular pan, 13x9x2 inches. Sprinkle both sides with salt, marjoram and pepper. Cover tightly with aluminum foil.
• 3. Bake 1 hour 30 minutes to 1 hour 45 minutes or until tender; drain.
• 4. While ribs are baking, mix chili sauce, marmalade, Worcestershire sauce and mustard in 1-quart saucepan. Cook over medium-low heat 5 minutes, stirring occasionally, or until flavors are blended. Stir in chives. Brush sauce over ribs.
• 5. Bake uncovered 15 minutes. Brush again with sauce. Bake 10 to 15 minutes longer or until ribs are glazed. Serve with remaining sauce.