Marco Polo Ribs Recipes

MOM'S STOVETOP PORK RIBS

Steps:

• Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
• When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

FILIPINO RIBS

Steps:

• Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
• Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
• Preheat oven to 400 degrees F (200 degrees C).
• Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.

BLOCK PARTY RIBS BY MARCUS SAMUELSSON RECIPE BY TASTY

Steps:

• Whisk together all the rub ingredients in a small bowl.
• Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
• For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften.
• Add the remaining sauce ingredients and bring the mixture to a simmer.
• Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups (470 ml), about 30-45 minutes.
• Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
• Preheat oven to 275˚F (140˚C).
• Uncover the ribs. Spread 1 cup (290g) of the BBQ sauce over each rack of ribs.
• Keeping them raised over the baking sheet on the wire rack. Pour water into the bottom of the baking sheet.
• Bake in a preheated oven for 3-3 ½ hours.
• Remove ribs from oven and preheat the broiler to high.
• Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
• Cut into individual ribs.
• Enjoy!

SPAGHETTI MARCO POLO

Steps:

• Cook pasta according to package directions.
• Drain pasta and return to pot, stirring in butter, olive oil, and salt and pepper.
• Toss with remaining ingredients and serve, garnished with parsley or cilantro.