OVEN PORK RIBS WITH BARBECUE SAUCE
Recipe video above. Barbecue pork ribs made in the oven! It's easy, the ribs are meltingly tender and it's packed full of flavour from the rub, braising the ribs in cider (see Note 1 for subs!) and the homemade barbecue sauce glaze! (Note: BBQ Sauce ingredients not consistet with the video!! Editing blunder - use ingredients listed in recipe below. Need to fix video!!)
Provided by Nagi | RecipeTin Eats
Time 2h30m
Number Of Ingredients 22
Steps:
- Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
- Preheat oven to 160°C/320°F (all oven types).
- Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
- Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
- Line a new tray with foil then baking / parchment paper (you'll thank me later).
- Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
- Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
- Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
- Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!
Nutrition Facts : Calories 814 kcal, Carbohydrate 39 g, Protein 38 g, Fat 55 g, SaturatedFat 18 g, Cholesterol 187 mg, Sodium 1733 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
ORANGE-SOY-BRAISED PORK RIBS
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Sprinkle ribs evenly with salt.
- Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved. Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
- Braise ribs in oven until very tender, about 2 hours. (If making ahead, see cooks' note, below.)
- Before serving:
- Reduce oven temperature to 200°F.
- Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven.
- Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes. Brush glaze generously on ribs.
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
ORANGE GARLIC BAKED PORK RIBS
I got a whole rack of Iberian pork ribs and decided to cook them in a special, more summer-appropriate rub made of orange juice, zest, pine nuts and garlic.
Provided by The Fit Mediterranean
Categories Protein Packed Dairy-Free Shellfish-Free Full Meal Weekend Project Gluten-Free Egg-Free Soy-Free Game Day 4th of July Father's Day Summer Blender Fish-Free Peanut-Free Sugar-Free Tomato-Free Oven Stove
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 480 degrees F (250 degrees C).
- Grab the ingredients for the rub: Orange (2), Garlic (1 clove), Pine Nuts (2 tablespoon), Seasoned Salt (1 tablespoon), and Fresh Oregano (1 teaspoon).
- Blend all the ingredients together.
- Puree until smooth. Set aside.
- Take your Pork Ribs (1 rack) if too excessive fat, trim some off.
- Place the ribs bone down on a baking tray and dress them with Salt (to taste) and Ground Black Pepper (to taste).
- Pour the marinate and make sure it coats the whole rack.
- Bake for about 50 minutes. Give it 10-15 minutes to set outside the oven.
- For the vegetables, just cut the Corn Cob (1) into 4 pieces.
- Slice the Ground Black Pepper (to taste) into wedges and dice the Onion (1). Dress them with Salt (to taste), Potato (2), and a drizzle of Extra-Virgin Olive Oil (4 tablespoon).
- Bake at 400 degrees F (200 degrees C) for about 30 minutes.
- Cut in between ribs and serve them nice and hot. Enjoy!
Nutrition Facts : Calories 236 calories, Protein 18.4 g, Fat 13.6 g, Sodium 413.0 mg, SaturatedFat 2.6 g, TransFat 0.1 g, Cholesterol 49.3 mg, Carbohydrate 9.9 g, Fiber 1.0 g, Sugar 3.8 g, UnsaturatedFat 6.1 g
ORANGE-SOY-BRAISED PORK RIBS
An Asian-inspired orange-flavored relatively simple pork rib recipe using easy-to find, simple ingredients. Servings are based on a recommended 4-oz. meat serving. Most will find these ribs too delicious to hold themselves to this quantity.
Provided by Matthew W.
Categories Pork
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved.
- Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
- Braise ribs in oven until very tender, about 2 hours.
- Reduce oven temperature to 200°F.
- Transfer ribs to a baking dish, arranging them in a single layer, and keep warm in oven.
- Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes.
- Brush glaze generously on ribs.
- Serve!
Nutrition Facts : Calories 394.1, Fat 28.8, SaturatedFat 10.4, Cholesterol 104.3, Sodium 325, Carbohydrate 5, Fiber 0.1, Sugar 3.7, Protein 27.1
WORCESTERSHIRE AND ORANGE-GLAZED BABY BACK RIBS
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk first 6 ingredients in medium bowl to blend. Place ribs in single layer in 13x9x2-inch glass dish. Pour marinade over ribs, turning to coat both sides. Cover and refrigerate overnight.
- Preheat oven to 350°F. Pour marinade from ribs into small saucepan. Boil marinade until reduced to 1 1/4 cups, about 7 minutes. Line large roasting pan with foil. Arrange ribs, rounded side up, in single layer in prepared pan. Season ribs with salt and pepper. Bake 10 minutes. Brush both sides of ribs generously with marinade. Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes. Cut ribs between bones into individual ribs.
- Meanwhile, prepare barbecue (medium-high heat) or maintain oven temperature. Grill or bake ribs until deep brown, turning frequently, about 10 minutes. Serve hot.
HONEY GARLIC RIBS
Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.
Provided by Laurie Thompson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
- Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
- Bake for 1 hour, turning every 20 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g
ORANGE GLAZED COUNTRY PORK RIBS
This is a wonderful way to cook country style ribs. The end result is a slightly sticky, somewhat sweet tasty rib dish
Provided by JanetB-KY
Categories Pork
Time 9h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 3 or 4 quart slow cooker with cooking spray; place ribs, onions and garlic in cooker.
- Cover; cook on low setting for 8 to 9 hours.
- About 10 minutes before serving, remove ribs from slow cooker; place on serving platter and cover to keep warm.
- In 2 cup microwave safe measuring cup, combine all sauce ingredients; mix well.
- Stir in 3/4 cup juices from slow cooker; discard remaining juices.
- Microwave sauce on high for 2 to 2 1/2 minutes or until mixture boils and thickens, stirring once halfway through cooking.
- Pour sauce over ribs. To make them a bit sticky, I do it one of two ways depending on time. You can either drain all the grease from the crock pot and add the ribs and the sauce back to it, then cook on high uncovered for about another hour or if pressed for time, you can transfer the sauce covered ribs to a shallow baking pan and caramelize under the broiler, basting frequently.
- (I can personally think of all sorts of things I might try adding to this, but until I have tried them out, I will wait to post them lol. Let me know how it turns out!).
Nutrition Facts : Calories 484.1, Fat 12.9, SaturatedFat 4.6, Cholesterol 167.8, Sodium 179.3, Carbohydrate 43.1, Fiber 0.9, Sugar 34.9, Protein 47.6
HONEY-GARLIC PORK RIBS
This is a great recipe I discovered recently. I make it often because we really enjoy it...hope you do, too!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.
Nutrition Facts : Calories 604 calories, Fat 32g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 451mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 32g protein.
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