SIMPLE SPARE RIBS
This simple recipe will have everyone looking for seconds at the dinner table!! Great way to feed a party too as you can double it as many times as you need to!
Provided by JENN_BEAN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil.
- Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 5 g, Cholesterol 102.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 27.5 g, SaturatedFat 6.3 g, Sodium 404.2 mg, Sugar 2.6 g
ALMOST-FAMOUS BARBECUE SPARERIBS
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
- Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
- Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
- Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
- Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
- Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
- Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
- Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.
EASY BARBECUED SPARE RIBS
A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine spices with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; reserve 1 tablespoon of the mixture for the sauce. Rub both sides of ribs with remaining mixture.
- Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil; bake until tender, about 1 1/2 hours. (There will be hot liquid in baking sheet when removed from oven.)
- Meanwhile, make sauce: In a small saucepan, combine tomato puree, honey, Worcestershire, garlic, reserved spice mixture, and 3/4 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.
- Heat grill to medium. Cut ribs into 4 equal parts. Brush ribs generously with barbecue sauce; grill until charred in spots, 3 to 5 minutes per side. Serve with remaining sauce.
BARBECUED SPARERIBS
My husband is a meat cutter at a supermarket and likes to find new ways to smoke or barbecue meat. Several years ago, he discovered this recipe for BBQ spareribs covered in a rich barbecued sauce. It was an instant success with our family and friends. -Bette Brotzel, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.
Nutrition Facts : Calories 1024 calories, Fat 64g fat (23g saturated fat), Cholesterol 255mg cholesterol, Sodium 2141mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 62g protein.
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
SMOKED SPARE RIBS
Everyone loves a good rack of pork ribs, and these smoked spare ribs are fantastic. This smoked spare ribs recipe creates a moist, flavorful rib, that comes off the bone easily with every bite.
Provided by Nick
Categories Pork
Time 7h
Number Of Ingredients 6
Steps:
- Remove the silverskin from the underside of your ribs and then season both sides with bbq rub. Let the ribs sit for 30 minutes and then dust with the rub again. Setup your smoker to smoke using indirect heat at 250 degrees. Smoke the ribs at 250 for approximately six and a half hours. After 90 minutes of smoke spritz the ribs with a 50/50 combo of apple juice and apple cider vinegar every 45 minutes until the 4 hour mark. At the 4 hour mark start mopping the ribs with your mop sauce every 45 minutes. The ribs are done when the internal temp of the ribs hits 190-200 degrees or they pass the bend test. Typically takes about 6 hours, but it's different for every rack of ribs.
Nutrition Facts : Calories 778 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 44 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1298 milligrams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
SYLVIA'S WORLD FAMOUS TALKED ABOUT SPARERIBS
Steps:
- Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.
- Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.
- Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour.
- Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through- about 20 minutes. Serve with original sauce on the side.
BRAISED SPARE RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
- Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.
SPARERIBS
Provided by Molly O'Neill
Categories dinner, project, main course
Time 5h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To prepare the pig sauce, combine all ingredients in a medium-size bowl. Marinate ribs for 2 hours in a shallow glass, ceramic or stainless-steel pan. Remove ribs from sauce and let drain.
- To prepare the bourbon sauce, mix together the barbecue sauce, marmalade and bourbon in a small bowl.
- Prepare grill (or ideally a smoker, at 170 degrees). Place spareribs on the rack. Cover and cook 3 to 3 1/2 hours, until tender. Smother with bluegrass bourbon sauce and serve.
Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 39 grams, Carbohydrate 33 grams, Fat 74 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 24 grams, Sodium 1452 milligrams, Sugar 23 grams, TransFat 1 gram
MYRT'S CHRISTMAS SPAGHETTI
Make and share this Myrt's Christmas Spaghetti recipe from Food.com.
Provided by Miss Annie
Categories One Dish Meal
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions, bell pepper, and garlic in 5 tablespoons of olive oil.
- Add beef and cook until no longer pink.
- Add stewed tomatoes, olives, salt, pepper, and cheese.
- Cover and simmer for 30 minutes.
- Then add Worcestershire sauce, mushroom pieces and tomato soup.
- Combine mixture with cooked spaghetti, refrigerate overnight.
- To serve, heat in oven at 350°F for approximately 45-60 minutes, or until heated through.
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
AUNT MYRT'S CRANBERRY JELLO
My aunt Myrt made this jello dish for Thanksgiving years ago and one bite you will be hooked. Lite creamy cranberry jello that goes well with any main dish.
Provided by Golf Gal
Categories Berries
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Add 2 cup of boiling water to jello stir well until dissolved, than add 1 1/2 cold water stir. Set aside let cool completely but don't allow to set up.
- Beat in softened cream cheese stir in cranberries and nuts if desired.
- Chill and sever.
Nutrition Facts : Calories 384.7, Fat 14.6, SaturatedFat 5.9, Cholesterol 31.2, Sodium 356.2, Carbohydrate 59.8, Fiber 2.9, Sugar 51.9, Protein 7.4
GRANDMA MYRT'S SUGAR COOKIES
This recipe for sugar cookies has been passed down in my famiy for generations. I always try to make them with my children atleast once during the holidays.
Provided by Christy
Categories Dessert
Time 1h27m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Cream together sugar and shortening.
- Sift together dry ingredients.
- Mix together eggs, milk, and vanilla.
- Add dry ingredients and liquid ingredients alternately to creamed sugar/shortening mixture.
- Chill for one hour.
- Cut into rounds or shapes.
- Bake in a 350 degree oven until golden.
- Approximately 12 minutes.
Nutrition Facts : Calories 110, Fat 6.1, SaturatedFat 1.6, Cholesterol 11.9, Sodium 39.7, Carbohydrate 12.3, Fiber 0.2, Sugar 5.7, Protein 1.3
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