GRANDMA'S FALL OFF THE BONE BBQ COUNTRY STYLE PORK RIBS
My Grandma's recipe for country style pork ribs baked in the oven are literally fall-off-the-bone tender and topped with jammy sweet onions in a homemade BBQ sauce.
Provided by Heidi
Categories Main Course
Time 2h40m
Number Of Ingredients 16
Steps:
- Line a baking sheet with a cooling rack. Working in batches, season the pork ribs on all sides with kosher salt and black pepper and lightly toss in flour. Transfer the ribs to the baking sheet and set aside.
- Add 1 tablespoon of the oil to a large cast iron skillet or dutch oven (with a lid) over medium/medium high heat. When the oil is warm and shimmering, brown the ribs in batches, turning on all sides until golden, about 15-20 minutes per batch. Be careful not to overcrowd the pan or the ribs will steam and won't get that delicious golden crust.
- Transfer the browned ribs back to the baking sheet and wipe any burned pieces out of the pan. Add the remaining oil, and continue browning the rest of the ribs.
- While the ribs are cooking, mix the BBQ sauce ingredients together and preheat the oven to 325°F.
- Add all of the ribs back to the dutch oven, snuggling them evenly together. Scatter the tops with the sliced onions. Whisk the BBQ sauce and pour evenly over the onions and ribs.
- Cover tightly with the lid and bake for 1 1/2 to 2 hours or until the onions are soft and jammy and the pork is tender. Midway through cooking, I usually open the oven and spoon the sauce over the ribs and onions.
- Skim any excess fat from the sauce if needed (depending on how fatty the ribs are) and serve hot with au gratin or mashed potatoes with the sauce and onions spooned on top.
Nutrition Facts : Calories 494 kcal, Carbohydrate 25 g, Protein 37 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 136 mg, Sodium 837 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
GRANDMA'S CHOPPED BARBECUE
Provided by Sunny Anderson
Time 6h15m
Yield 16 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 250 degrees F.
- With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.
- In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.
- Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.
- Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste.
- In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away.
GRANDMA EDNA'S CAJUN PORK
My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. -Tonya Cline, Greenville, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 12 servings (2-1/4 cups sauce).
Number Of Ingredients 13
Steps:
- Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.
Nutrition Facts : Calories 225 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 167mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
GRANDMA'S RIB AND SAUCE (PORK)
My good friend shared this recipe of her Grandmother's with me. I am really picky about my bbq sauce... I'll never worry again now that I have this recipe. The ribs are so tender they fall apart and the sauce is just... ohhh... I can't wait for dinner tonight! I hope you all enjoy. Thanks Bridget!
Provided by Chef HeatherLea
Categories Pork
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450F degrees.
- Place ribs on a wire rack in oven for 20 minutes.
- While ribs are cooking in the oven, combine all other ingredients in large sauce pan and bring to a boil. Cover and let simmer.
- Flip ribs and cook for additional 20 minutes.
- Turn oven temp down to 350F degrees. Pour 1/3-1/2 of sauce over ribs. Cover pork with foil and cook for an additional 2 hours.
- Check to see if you can cut with a fork. If you can then they are done!
- Serve ribs with leftover sauce. Best if served with fresh, warm, homemade dinner rolls.
- :) :) DON'T FORGET SOME NAPKINS! :) :).
- I'll post a recipe for the rolls -- check back.
Nutrition Facts : Calories 1341.1, Fat 85.6, SaturatedFat 29.5, Cholesterol 313, Sodium 1130.5, Carbohydrate 62.4, Fiber 1, Sugar 56.3, Protein 78.7
GRANDMA'S TEPONG PORK
Molly Yeh's dad was the one who persuaded her to make her grandmother's braised pork for the first time. It was one of his favorite foods growing up, and when Molly got the recipe from her grandmother Mary, she understood why. "I love how heavy it is on the sugar as well as the star anise, which I don't use a lot in my cooking," she says. "It's so comforting and has this warm, nostalgic quality."
Provided by Molly Yeh
Categories main-dish
Time 5h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325˚ F. Heat the oil in a large ovenproof pot over medium heat until shimmering. Add the pork fat-side down and cook until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onions, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes.
- Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot, fat-side down and add enough water to cover about three-quarters of the way. Bring to a boil over medium-high heat, then cover the pot and transfer to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours.
- Meanwhile, place the eggs in a medium pot and cover with cold water by 2 inches. Bring to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 or 5 small slits into the whites of each egg. Refrigerate the eggs until needed.
- Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and cook until reduced by half, about 30 minutes. Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Remove the eggs, then strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs.
GRANDMA'S BBQ SAUCE
Use to baste chicken or fish.
Provided by DRFHRLAW
Categories BBQ Sauce
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- Mix ketchup, water, onion, lemon juice, brown sugar, Worcestershire sauce, paprika, salt, chili powder, and pepper together in a saucepan; bring to a boil. Boil for 5 minutes.
Nutrition Facts : Calories 10.3 calories, Carbohydrate 2.7 g, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 124.5 mg
GRANDMA'S BARBECUE SPARERIBS
My Grandma makes these for me and I love them... She originally got the recipe out of a cookbook (circa 1934). They are easy to make and fall off the bone delicious!
Provided by JCrosgrey
Categories Meat
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put ribs into a large baking pan, cover with approximately 1 cup of water.
- Sprinkle tops with salt and pepper. Cover with foil and bake for 30 minutes at 350 degrees Fahrenheit.
- Chop onion and sauté in oil. Add remaining ingredients. Simmer for 20 minutes.
- Pour sauce over the ribs and continue baking for 1 hour.
- Remove foil and cook approximately 10 minutes more.
Nutrition Facts : Calories 1063.6, Fat 75.7, SaturatedFat 26.3, Cholesterol 274.3, Sodium 1135, Carbohydrate 26.1, Fiber 0.7, Sugar 21.9, Protein 67.7
GRANDMA'S SUNDAY SAUCE
Sunday sauce with ribs and sausages or meatballs.
Provided by KelseyS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
- Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
- Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
- Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
- Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.
Nutrition Facts : Calories 375.6 calories, Carbohydrate 13.8 g, Cholesterol 56.7 mg, Fat 27.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 1313.3 mg, Sugar 6.6 g
More about "grandmas rib and sauce pork recipes"
SPAGHETTI SAUCE WITH RIBS - RICARDO
From ricardocuisine.com
MOM'S OVEN BAKED PORK RIBS - THESE OLD COOKBOOKS
From theseoldcookbooks.com
GRANDMA'S PORK SHOULDER - RECIPE | SPICE TREKKERS
From spicetrekkers.com
GRANDMA NOTHNAGEL’S PORK SPARE RIBS | TASTY KITCHEN: A …
From tastykitchen.com
10 BEST OVEN BAKED PORK RIBS SAUCE RECIPES | YUMMLY
From yummly.com
10 BEST COUNTRY STYLE PORK RIBS SOY SAUCE RECIPES
From yummly.com
NONNA’S PORK RIBS IN RICH TOMATO SAUCE - THE …
From granthamgarden.org
OVEN PORK RIBS WITH BARBECUE SAUCE | RECIPETIN EATS
From recipetineats.com
GRANDMA’S STEAMED PORK RIBS – KHAO IS RICE
From khaoisrice.com
10 TASTY BBQ SAUCE RECIPES FOR PORK RIBS - PIT BOSS GRILLS
From pitboss-grills.com
RED COOKED PORK (HONG SHAO ROU): GRANDMA’S VERSION
From thewoksoflife.com
GRANDMA’S FALL OFF THE BONE BBQ COUNTRY STYLE PORK RIBS | RECIPE
From pinterest.com
GRANDMA’S ORIGINAL RIBS RECIPE
From originalceo.com
SIMPLE HOMEMADE BBQ SAUCE | GRANDMA'S RECIPE - THAT ZEST LIFE
From thatzestlife.com
GRANDMA'S PORK AND SAUERKRAUT IS A SIMPLE DELICIOUS HEIRLOOM …
From sweetsavoryandsassy.com
GRANDMA’S OLD-SCHOOL ROAST RECIPES | TASTE OF HOME
From tasteofhome.com
OVEN PORK RIBS WITH GARLIC, SOY SAUCE, AND COKE
From trychinesegoodies.com
SUNNY ANDERSON'S GRANDMA'S CHOPPED PORK BBQ | RECIPE
From rachaelrayshow.com
GRANDMA'S BAKED COUNTRY STYLE PORK RIBS (SO TENDER ... - PINTEREST
From pinterest.com
GRANDMA'S BARBECUE BBQ SAUCE RECIPE - RECIPELAND.COM
From recipeland.com
BONELESS COUNTRY STYLE PORK RIBS RECIPE - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
GRANDMA S RIB AND SAUCE PORK RECIPE - WEBETUTORIAL
From webetutorial.com
GRANDMA'S RIB AND SAUCE (PORK) - GLUTEN FREE RECIPES
From fooddiez.com
GRANDMA’S FALL OFF THE BONE BBQ COUNTRY STYLE PORK RIBS - MSN
From msn.com
GRANDMA’S FALL OFF THE BONE BBQ COUNTRY STYLE PORK RIBS | RECIPE …
From getrecipecart.com
GRANDMA'S PAN-FRIED PORK CHOPS - WHAT SHARON EATS
From whatsharoneats.com
ITALIAN MEAT SAUCE WITH COUNTRY RIBS - COOKING WITH MAMMA C
From cookingwithmammac.com
SLOW COOKER BBQ PORK SPARE RIBS – WHAT GREAT GRANDMA ATE
From whatgreatgrandmaate.com
AS GOOD AS YOUR GRANDMA’S GRAVY: HOW TO MAKE “SUNDAY SAUCE”
From foodrepublic.com
GRANDMA'S OVEN BARBECUED SPARE RIBS - RECIPE | COOKS.COM
From cooks.com
GRANDMA’S FALL OFF THE BONE BBQ COUNTRY STYLE PORK RIBS
From punchfork.com
PORK CHOPS AND GRAVY {GRANDMA'S SLOW COOKER RECIPE WITH GRAVY}
From tastesoflizzyt.com
RIB RECIPE: GRANDMA JACKSON’S SPECIAL BBQ RIB RECIPE
From cutritemeats.com
HERITAGE PORK SPARE RIBS + HOMEMADE BARBECUE SAUCE
From beckandbulow.com
GRANDMA'S BAKED COUNTRY STYLE PORK RIBS (SO TENDER ... - FOODIECRUSH
From kidung.suropanchi.com
GRANDMA`S RIB ROAST - BOSSKITCHEN.COM
From bosskitchen.com
NANA’S FALL-OFF-THE-BONE RIBS AND “BARB”-ECUE SAUCE
From thefoodcharlatan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love