SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS
Provided by Adam Roberts
Categories Pork Bake Broil Dinner Vinegar Meat Pork Rib Advance Prep Required Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
- To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
- To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.
GLAZED SPARERIBS ( SUON RANG)
This recipe is to die for !!!!! hahah its really easy and simple to follow. You can play around with the ingredients for saltier or sweeter taste. ENJOY!!!!!!!!!!!!!!
Provided by Kimchi
Categories Asian
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1 Heat the oil in a wok or large skillet. Add the ribs and cook on both sides until browned, about 25 minutes.
- 2 Add the sugar and stir for 10 minutes.
- 3 Pour off all but 1 tablespoon of fat from the wok. Add the fish sauce and soy sauce and stir for 5 minutes. Add the onions, garlic, bell peppers and scallions. Stir-fry for 3 minutes longer, or until the onions are lightly browned and the peppers are slightly soft. Remove to a serving platter.
- 4 Sprinkle with black pepper and garnish with coriander sprigs. Serve with rice.
Nutrition Facts : Calories 1451.8, Fat 106.6, SaturatedFat 38.3, Cholesterol 411.4, Sodium 1265.8, Carbohydrate 16.6, Fiber 1.7, Sugar 10.7, Protein 101
APRICOT-GLAZED SPARERIBS
While this is a perfect glaze for barbecuing ribs, you can also prepare this meal in the oven.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 11
Steps:
- Early in day or day ahead: In very large saucepot or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
- Meanwhile, prepare apricot glaze: combine SMUCKER'S® preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil 1 minute. Cover and refrigerate apricot glaze.
- About 1 hour before serving: heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
Nutrition Facts : Calories 975.3 calories, Carbohydrate 43.2 g, Cholesterol 240.1 mg, Fat 62.5 g, Fiber 0.2 g, Protein 58.1 g, SaturatedFat 22.3 g, Sodium 541.5 mg, Sugar 39 g
SWEDISH SPARERIBS
This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it.
Provided by ppj1949
Categories World Cuisine Recipes European Scandinavian
Time 2h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
- Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 5.7 g, Cholesterol 132.2 mg, Fat 25.8 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 11.3 g, Sodium 1088.5 mg, Sugar 4.2 g
SUON KHO (PORK RIBS IN SAVORY CARAMEL SAUCE)
A richness permeates these ribs, which are first marinated, then grilled until charred and finally simmered in a bittersweet caramel sauce. They become so dark and savory that some people mistake them for beef. For Tet festivities in northern Vietnam, pigs are often slaughtered to celebrate the Lunar New Year, and this preparation is among the best ways to use the ribs. It reheats and freezes well, a perfect make-ahead dish for the holiday since it's a time when everyone is supposed to relax rather than work hard in the kitchen. Pair the ribs with a side of dua hanh to cut their richness, and serve with rice and stir-fried greens to round out the meal.
Provided by Andrea Nguyen
Categories dinner, meat, main course
Time 4h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut each rib strip between the bones or cartilage into individual ribs. In a large bowl, combine the onion, pepper, 3 tablespoons fish sauce and 1 tablespoon sugar. Mix well. Add the ribs and use your fingers or a large spoon to mix well, coating all the ribs evenly. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight. (Set out at room temperature for 45 minutes before proceeding.)
- When ready to cook, heat an outdoor grill or broiler with a rack set 4 inches away from the heat source to high. When the grill is ready, you should be able to hold your hand over the grate for only 2 to 3 seconds.
- Meanwhile, make the caramel sauce: In a large pot, stir together the vinegar, remaining 6 tablespoons sugar and 1 tablespoon water over medium heat until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. (If needed, rewarm over medium heat to loosen.)
- Remove the ribs from the marinade, reserving the onion, and sear the ribs on the grill, turning as needed, so they pick up some charred edges and grill marks on all sides, 10 to 15 minutes total. (Or broil the ribs on a foil-lined rimmed baking sheet until tinged brown and a bit charred, 6 to 8 minutes per side.)
- Add the ribs with any cooking juices to the pot with the caramel sauce. Add the reserved onion, the remaining 3 tablespoons fish sauce and enough water to almost cover the ribs, about 4 cups. Bring to a boil over medium-high heat. Don't skim the scum that rises to the surface or you will remove some of the seasoning.
- Lower the heat to maintain a simmer, cover and cook for 45 minutes. Uncover, stir the ribs and adjust the heat so that the liquid simmers vigorously. Cook until the ribs feel tender when pierced with the tip of a sharp knife, about 20 minutes. Lower the heat if you need to cook longer. The sauce will have reduced somewhat, but there will still be a generous amount.
- Remove from the heat and let stand for a few minutes so that the fat collects on the surface, then use a ladle or spoon to skim it off. (Or, to make the task much easier, let cool, cover and refrigerate overnight. Discard the congealed chilled fat.) Return to a simmer and taste the sauce. Add extra fish sauce to create a deeper savory flavor, or water to lighten the flavor. Transfer to a shallow bowl and sprinkle the scallion greens on top. Serve immediately.
ROASTED HONEY-GLAZED SPARERIBS
Mmmm! From Gourmet magazine. Be sure to line your roasting pan with foil to help in the clean up. These need to marinate for 24 hours, so plan ahead.
Provided by lazyme
Categories < 4 Hours
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make marinade:.
- With flat side of a large knife smash garlic.
- In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
- Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
- Cool marinade to room temperature.
- Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
- Divide marinade between bags and seal bags, pressing out excess air.
- Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
- Preheat oven to 350°F.
- Open bags and, holding ribs in bags, pour marinade into a saucepan.
- Discard garlic.
- Simmer marinade until reduced to about 1 cup.
- Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
- Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
- With tongs turn ribs over so they will brown evenly.
- Roast ribs 30 minutes more and with tongs turn them over.
- Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
- Roast ribs 30 minutes and with tongs turn them over.
- Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
- Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
- Transfer ribs to a cutting board and cut apart between bones.
- Serve ribs with reserved sauce.
Nutrition Facts : Calories 286.7, Sodium 1413.5, Carbohydrate 75.9, Fiber 0.2, Sugar 73.8, Protein 0.3
GLAZED SPARERIBS WITH WATERMELON-RIND CHUTNEY
Watermelon-rind chutney is actually an old-fashioned sweet pickle. It's made modern with ginger and Thai chiles, which enliven the crisp rind's naturally cool qualities. It pairs beautifully with succulent Asian-style spareribs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Combine wine, honey, hoisin and soy sauces, chiles, oil, garlic, chopped scallions, and ginger. Arrange ribs in a single layer on a rimmed baking sheet. Pour sauce over ribs, and turn to coat. Cover with parchment-lined foil, and roast until tender, about 1 1/2 hours. Uncover, and cook, turning and basting with sauce every 10 minutes, until glazed and cooked through, about 30 minutes. (Sauce should be gooey; add water, 1/4 cup at a time, if needed.)
- Serve ribs with 1 or 2 watermelon pieces. Top with chutney. Drizzle with glaze from pan. Garnish with sliced scallions, and sprinkle with fleur de sel.
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