GINGER COUNTRY-STYLE PORK RIBS
Finally, a rib recipe where you get to taste the meat instead of the sauce. The orange and ginger add a nice flavor while letting the ribs be the star. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sprinkle ribs with salt and pepper; place in a 5-qt. slow cooker. In a small bowl, whisk orange juice, vinegar, soy sauce, ginger, honey, garlic and pepper flakes; pour over ribs. Cook, covered, on low 4-5 hours or until meat is tender., Remove ribs to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened. Spoon over ribs.
Nutrition Facts : Calories 417 calories, Fat 21g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 535mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 40g protein.
GINGER HONEY PORK RIBS
The inspiration for this recipe come from one by Steven Raichlen (BBQ U fame). His recipe was far too peppery. These are Cambodian-style ribs. I made this with country ribs, that were cut much thinner than what I normally find in the market. They are bone-in, meaty, and fatty. I try to render most of the fat off on the grill. But watch those flare-ups! I did not like the dipping sauce, so just served lime wedges to squeeze onto the ribs.
Provided by threeovens
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, combine ginger, garlic, sugar, 1 tablespoon salt, and pepper; puree to blend.
- Add honey, soy sauce, and fish sauce; blend.
- Place ribs in a large non-reactive container, pour marinade over, toss to combine; cover and let marinate, refrigerated, at least 4 hours up to overnight.
- Bring to room temperature while heating up grill.
- Cook over medium hot coals until done to your liking, about 4 minutes per side; a little char here and there never hurt anyone :wink:.
- For the dipping sauce: Use 4 small bowls and place a teaspoon each of salt and pepper. Squeeze half a lime into each.
Nutrition Facts : Calories 640.4, Fat 43.3, SaturatedFat 15.7, Cholesterol 156.4, Sodium 4788.9, Carbohydrate 20.7, Fiber 2, Sugar 13, Protein 42.1
HONEY,GARLIC & GINGER RIBS
Love BBQ pork ribs but you want something different? This recipe is for you
Provided by joblogs
Time 15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In a small glass bowl or resealable glass jar mix all the marinade ingredients well.
- Let sit to allow the flavors to blend while you prepare the ribs in step 2
- With the back of a teaspoon begin lifting the membrane on the back of the ribs near a bone.
- When you get enough of the membrane (also called 'silverskin') pryed up from the back of the ribs grasp it with a paper towel and peel it off the ribs.
- This membrane should always be removed, if it's left on it can cause the ribs to curl when they're cooking and they'll also be a bit tougher to chew when left on.
- Cut the two rib racks in half so you've 4 pieces.
- Place the ribs meat side up (bone side down) in a glass dish.
- Evenly distribute the marinade over the top of the ribs and rub to completely cover all the pieces.
- Pierce the meat with a fork all over after you've spread on the marinade - this will help the flavor penetrate the meat.
- Cover the ribs and refrigerate overnight.
- Oil the grates of the BBQ and preheat to 400F - 450F.
- When the grill is ready place the ribs meat side down (bone side up) and close the lid.
- Let the ribs brown up and give them the charred grill marks - usually about 7 or 8 minutes should do.
- Flip the ribs over (bone side down) and close the lid.
- Reduce the temperature to 350F.
- Let the ribs cook for 30 - 40 minutes and check on them.
- The meat should be shrinking back from the bone 1/4" or so.
- Keep checking on the ribs, you don't want them overcooked or they'll dry out.
- Depending on the size of ribs you're using really determines how long to cook them. The bigger and meatier they are the longer they'll take.
- Remove the bbq pork ribs from the grill and place on a cutting board.
- Cut the ribs into individual pieces between the bones.
- Its easier if you do this bone side up so you can see where to cut.
- Serve this as is or with the bbq pork ribs dipping sauce described above.
HONEY GARLIC RIBS
Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.
Provided by Laurie Thompson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
- Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
- Bake for 1 hour, turning every 20 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g
HONEY-GARLIC PORK RIBS
This is a great recipe I discovered recently. I make it often because we really enjoy it...hope you do, too!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.
Nutrition Facts : Calories 604 calories, Fat 32g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 451mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 32g protein.
GINGER, GARLIC, AND HONEY GRILLED BABY BACK RIBS
Received in an email. Originally from 'Planet Barbecue!: 309 Recipes, 60 Countries'. You will need 1-4 hours for marinating which is not included in prep time.
Provided by AZPARZYCH
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the ribs and spice paste: If necessary, remove the thin, papery membrane from the back of each rack of ribs some stores sell baby backs with the membrane removed. If you are using the larger racks of ribs, cut each rack in half. Place the ribs in a nonreactive baking dish just large enough to hold them in a single layer.
- Place the garlic, ginger, sugar, 1 tablespoon of salt, and the black pepper in a mortar and pound to a paste with a pestle. If you do not have a mortar and pestle, puree these ingredients in a food processor. Work in the honey, soy sauce, and fish sauce.
- Spread the spice paste over the baby back ribs on both sides. Let the ribs marinate in the refrigerator, covered, for 1 to 4 hours; the longer the ribs marinate, the richer the flavor will be.
- Prepare the ingredients for the dipping sauce: Place 1 teaspoon of salt and 1 teaspoon of white pepper in neat mounds side by side in each of 4 tiny bowls for the dipping sauce. Place 2 lime halves next to each bowl.
- Set up the grill for direct grilling and preheat it to medium.
- When ready to cook, brush and oil the grill grate. Place the ribs, bone side down, on the hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs.
- When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
- Transfer the racks of ribs to a cutting board and cut them into individual ribs, then arrange them on a platter or plates for serving.
- Squeeze 1 to 2 tablespoons of lime juice into the bowls of salt and white pepper and stir until mixed. Dip the ribs in the sauce before eating.
SLOW COOKER HONEY-SOY BRAISED PORK WITH LIME AND GINGER
Here to save your weeknight life: a slow-cooker main that's truly "set-it-and-forget-it," with results that taste like they required significantly more effort. This rich and flavorful pork takes about 5 minutes to throw together in the morning. Before dinner, just simmer the sauce - a sweet-salty mix of soy and honey - until it's syrupy, shred the meat, add a flurry of fresh herbs and you're done. The meat is a wonderfully simple anchor, and you can build a meal around it: Add lettuce cups and kimchi or serve it over rice, whole grains or even tortillas.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, roasts, main course
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)
- Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.
- Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
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GINGER AND HONEY BABY BACK RIBS RECIPE | BON APPéTIT
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- Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution—it will be slippery). Place ribs on large rimmed baking sheet.
- Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. DO AHEAD Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.
- Place each of 6 very small bowls on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.
- Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side.
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