James Beards Roasted Spareribs Recipes

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JAMES BEARD'S ROASTED SPARERIBS



James Beard's Roasted Spareribs image

These ribs have the rich flavor of pork, which you can really taste, and they are also very tender and moist. Who needs all that BBQ sauce? If you can, get baby back ribs - they're best - but any pork spareribs will do.

Provided by Marion Cunningham

Categories     Pork     Roast     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free

Yield Makes 4 servings

Number Of Ingredients 3

4 pounds meaty pork spareribs
2 tablespoons salt
1 tablespoon freshly ground black pepper

Steps:

  • Preheat oven to 350°F.
  • Preparing and Roasting the Ribs
  • Rub the ribs with salt and pepper on both sides.
  • Set a roasting or broiler rack in a roasting pan. Arrange the ribs on the rack, meaty side facing up.
  • Put the pan on the center rack of the oven and bake for 30 minutes. Using a pair of tongs, turn the ribs over, and cook for another 30 minutes.
  • When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside. If not, roast for another 10 minutes and check again.
  • Cutting and Serving the Ribs
  • When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates. Serve hot.

JAMES BEARD'S BOSTON BAKED BEANS



James Beard's Boston Baked Beans image

The trick to good baked beans is cooking them very slowly with indirect heat. This recipe calls for baking them in a tightly sealed casserole in an oven barely hot enough to toast bread. As the hours pass, the beans drink up a broth flavored with brown sugar (or molasses), mustard and pepper. The gentle cooking prevents the beans from breaking up and becoming mushy. By the time they're done, the pork is falling off its bones and the beans are the classic rusty brown. Be sure to season them amply with salt so the sweetness has a sturdy counterpart. Beard's recipe calls for dark brown sugar. The alternative is to use molasses, which will render a final flavor and color more familiar to canned-bean devotees. The recipe itself requires no great cooking skills - if you can peel an onion and boil water, you're all set - but it will easily take up an afternoon. Plan it for a day when you're at home.

Provided by Amanda Hesser

Categories     side dish

Time 13h

Yield 6 servings

Number Of Ingredients 7

2 cups of white pea beans (navy beans)
1 scant teaspoon salt, plus more to taste
1 medium onion, peeled
4 pork spareribs, or 8 baby-back ribs
1/3 cup dark brown sugar or molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper

Steps:

  • In a large bowl, soak the beans in 2 quarts of water for 6 hours. Drain the beans and put them in a large pot. Add the salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just barely tender, 30 to 40 minutes. Drain well.
  • Bring another pot of water to a boil. Preheat the oven to 250 degrees. In the bottom of a large casserole with a tight-fitting lid, place the peeled onion -- yes, whole -- and spareribs (or baby-back ribs). Spread the beans on top. In a small bowl, mix together the brown sugar (or molasses), mustard and black pepper and add this to the beans and pork. Pour in just enough boiling water to cover the beans, put the lid on and bake, occasionally adding more boiling water to keep the beans covered, until they are tender but not falling apart, 4 to 5 hours.
  • Remove the casserole from the oven. Season the beans with salt. Pull the meat from the ribs. Discard the bones and excess fat and stir the meat back into the beans. With the lid off, return the casserole to the oven and let the beans finish cooking, uncovered and without additional water, until the sauce has thickened and is nicely caramelized on top, about 45 minutes more.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 5 grams, Sodium 309 milligrams, Sugar 10 grams, TransFat 0 grams

JAMES BEARD'S ROASTED SPARERIBS OVER CHIPOTLE SAUERKRAUT RECIPE



James Beard's Roasted Spareribs Over Chipotle Sauerkraut Recipe image

Provided by á-170456

Number Of Ingredients 12

SPARERIBS:
4 baby spareribs racks
Coarse salt to taste
Freshly-ground black pepper to taste
SAUERKRAUT:
1 jar sauerkraut - (25 oz)
2 cans low-sodium chicken broth - (14 1/2 oz ea)
1/4 cup light brown sugar - (packed)
2 tablespoons barbecue sauce
2 teaspoons pureed chipotle peppers in adobo sauce (to 2 1/2 tspns)
6 crushed juniper berries
Coarse salt to taste

Steps:

  • For the Spareribs: Arrange ribs in single layer, rounded side up, in shallow roasting pan. Roast on lower rack at 350 degrees 30 minutes, then season ribs on both sides with salt and pepper. Continue roasting until browned and crisp as desired, 30 to 40 minutes. For the Sauerkraut: Rinse sauerkraut well in colander under cold running water, tossing it with your hands until completely rinsed. Place sauerkraut, broth, brown sugar, barbecue sauce, 2 teaspoons chipotle puree, juniper berries and salt to taste in large nonstick skillet; mix well. Bring to boil, uncovered, then reduce heat and simmer until most of liquid is evaporated, about 30 minutes. Taste and adjust chipotle. (Can be made ahead and reheated, adding water if mixture is too dry.) Serve hot, topped with spareribs. This recipe yields 8 servings. Each serving: 500 calories; 919 mg sodium; 119 mg cholesterol; 36 grams fat; 11 grams carbohydrates; 31 grams protein; 0.95 gram fiber.

JAMES BEARD'S ROASTED SPARERIBS



JAMES BEARD'S ROASTED SPARERIBS image

Categories     Pork     Dinner

Number Of Ingredients 3

2 (4 lb) sides spareribs
Coarse salt
Freshly ground pepper

Steps:

  • Put ribs on rack in shallow roasting pan and roast at 350 for 30 minutes. Season ribs generously with salt and pepper to taste on both sides. Continue roasting another 30 minutes. After 1 hour, ribs should be nicely browned and fairly crisp on outside. Roast another 15-20 minutes if you like meat very well done. Remove ribs to carving board and cut between ribs into small sections. Heap ribs on hot platter and serve.

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