GREEK RIBS
Best Greek ribs. Nice and garlicky but not overpowering.
Provided by Neil
Categories World Cuisine Recipes European Greek
Time 5h40m
Yield 6
Number Of Ingredients 10
Steps:
- Combine baby back ribs, onion, olive oil, lemon juice, oregano, honey, garlic, salt, and pepper in a large resealable plastic bag. Turn to ensure ribs are well coated.
- Marinate in the refrigerator, turning occasionally, 4 to 8 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
- Arrange ribs on the prepared baking sheet, leaving space between them.
- Bake in the preheated oven until browned, about 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until ribs are tender, about 1 hour.
Nutrition Facts : Calories 472.6 calories, Carbohydrate 6.4 g, Cholesterol 117 mg, Fat 38.5 g, Fiber 0.4 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 421.8 mg, Sugar 3.7 g
GUAVA BBQ RIBS
Steps:
- Preheat the grill.
- Season the ribs with the Creole seasoning, to taste. To make the sauce, in a medium pot over medium heat, add the tomato sauce with 1 teaspoon of Creole seasoning. Add the guava jelly, lemon juice, molasses, brown sugar, and sangria. Mix well. Cook for 15 minutes. Put the ribs on the grill. Brush the ribs with the sauce and grill for 10 minutes, then baste ribs again and turn them over. Baste this side as well and grill for 15 minutes. Continue to baste and turn until desired temperature is reached.
SPICED PORK RIBS WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Mix together the cumin, ancho, salt and pepper in a small bowl.
- Heat grill to medium. Rub each rack with a few tablespoons of the spice mixture. Drizzle with oil and grill until golden brown and a crust as formed, about 10 minutes. Remove the ribs to a platter. Using side towels, lift the grate off the grill and place the roasting pan with the Steaming Liquid mixture on top of the coals or heat source. Return the grate to the grill.
- Return the ribs to the grill, rub side up, brush with some of the Guava Glaze, close the lid and continue grilling the pork, brushing with the guava glaze every 10 minutes until tender, about 1 1/2 hours. (If the steaming liquid evaporates before ribs are tender, add more soy and water to the pan) Remove ribs from the grill to a cutting board, brush with more of the glaze and let rest for 10 minutes. Cut the ribs, place on a platter and drizzle with the Orange-Habanero Mojo.
- Combine all ingredients in a heavy duty roasting pan.
- Whisk the guava jelly, Dijon mustard and orange juice together in a medium bowl and season with salt and pepper, to taste.
- Heat oil in a pan on the side burner of the grill or on the grates. Add onion and garlic and cook until soft. Stir in lime juice, orange juice, zests and habanero, and bring to a boil. Cook until reduced by half, remove habanero and season with salt and pepper. Stir in the cilantro and cumin.
GUAVA-LICIOUS RIBS
I haven't tried this yet...posting so I don't lose this recipe. This recipe is shared by our Hawaiian Electric Company. I am just guessing at the timing as the only one they give is the 30 minute boil time! My estimate does not include the overnight marinating time...and I apologize for my cook time; it's probably way off.
Provided by marisk
Categories Pork
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place ribs and ginger in a large pot and cover with water.
- Bring to boil and cook for about 30 minutes or until pork is fork tender.
- Drain water.
- While ribs are still warm, combine with marinade ingredients in a large zippered plastic bag and marinate overnight in refrigerator.
- Grill over hot charcoal or broil in oven until done, basting often.
Nutrition Facts : Calories 1464.7, Fat 103.5, SaturatedFat 37.6, Cholesterol 375.4, Sodium 2519.2, Carbohydrate 30.6, Fiber 0.4, Sugar 25.9, Protein 97.8
HOT TEMPERED BABY BACK RIBS WITH SWEET GUAVA GLAZE
For an exotic treat that gives you a feel of the 'islands,' try these hot and spicy ribs, graced with the fragrance of guava.
Provided by Allrecipes Member
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine brown sugar and spices in a small bowl; reserve 2 tablespoons spice mixture. Rub remaining spice mixture on ribs; coat well.
- Place ribs in a single layer on an aluminum foil-lined baking sheet (17x11-inch) or roasting pan. Pour water into pan; cover with foil. Bake at 375 degrees F for 1 hour, or until meat starts to pull away from bones.
- Meanwhile, combine jelly and reserved spice mixture. Brush steamed ribs with jelly mixture. Cover and refrigerate 1 hour or overnight, if desired.
- Grill or broil 3-5 minutes per side, or until heated through and nicely browned.
Nutrition Facts : Calories 814.6 calories, Carbohydrate 67.9 g, Cholesterol 175.6 mg, Fat 44.2 g, Fiber 0.6 g, Protein 36.6 g, SaturatedFat 16.4 g, Sodium 760.6 mg, Sugar 61.7 g
CHINESE-STYLE RIBS WITH GUAVA BARBECUE SAUCE
This is one of Steve Raichlen's recipes from: Steve Raichlen's Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great!
Provided by Manami
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- RIBS:.
- Light a grill.
- When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.
- If using a gas grill, turn off the center burners.
- In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves.
- Sprinkle the mixture over the ribs.
- Pour the sherry into a spray bottle.
- Place the ribs on the hot grate above the drip pan and away from the coals, bony side down.
- Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and grill for another 30 minutes.
- Shift the ribs around (but keep them bony side down) and spray once more with sherry.
- Cover and grill for about 30 minutes longer, until the meat is tender.
- Replenish the coals as necessary throughout grilling.
- Take the ribs off the grill and spread the coals out evenly.
- Brush the Guava Barbecue Sauce on both sides of the ribs and grill directly over the fire for about 1 minute per side, until glazed and bubbling.
- Transfer the ribs to a platter and let rest for 5 minutes.
- Cut down between the bones and arrange the ribs on a platter.
- Pass the remaining sauce at the table.
- GUAVA BARBECUE SAUCE:.
- In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, low-sodium tamari, worcestershire sauce, ginger, scallion, garlic, red ppeper flakes, and water and bring to a boil.
- Simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes.
- Season with salt & pepper (if needed).
- * A red wine with rich fruit and soft tannins, such as a Zinfandel from California's Central Coast, will enrich the flavor of these sweet, sticky ribs.
Nutrition Facts : Calories 2242.1, Fat 168.6, SaturatedFat 62.4, Cholesterol 668.7, Sodium 2609.3, Carbohydrate 17.5, Fiber 1.5, Sugar 11.2, Protein 139.2
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