Oven Essentials Heavenly Pork Loin Ribs Recipes

BBQ OVEN ROAST PORK RIBS

BBQ Oven Roast Pork Ribs image

The St. Louis cut spare rib is a great meaty cut, but this recipe will work equally well with baby back ribs. If you want to offer a bit of variance to your guests, make the Sriracha-Hoisin rib glaze as well and serve up a sweeter rib (this one) and a spicier rib (the sriracha-hoisin) to please the crowd. Nutrition included calculations with the Bourbon BBQ sauce.

Provided by Diane

Time 2h59m

Number Of Ingredients 13

Ingredients

3 pound rack St. Louis cut (preferably) Spare Ribs ( , rinsed and patted dry)
1 Tablespoon Kosher Salt
fresh cracked Black Pepper to taste
1 cup Apple Juice
1 cup BBQ sauce (, plus extra for serving (use your own or Bourbon BBQ Sauce below))
1/2 cup Apple Juice
1/2 cup Maple Syrup
1/4 cup Bourbon
1/4 cup Tomato Paste
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Worcestershire sauce (, (or soy sauce or fish sauce))
2 Tablespoons Brown Sugar
1 teaspoon Kosher Salt

Steps:

*This can be done ahead of time or while the ribs bake for the initial hour. Combine sauce ingredients in a saucepan (apple juice, maple syrup, bourbon, tomato paste, apple cider vinegar, Worcestershire sauce, brown sugar, and salt). On medium-high heat, bring to a simmer then cook for 10 minutes, stirring occasionally. Set aside until ready to sauce ribs.
Preheat oven to 350°F (175°C). If needed, remove the silver skin from the bone side of the ribs (some butchers will have this already removed for you.) See write up above recipe for photo instruction.
Cut the rib rack in half and place the ribs, meaty side up, in a 9x11 inch baking dish (or other appropriately sized dish). Pour the apple juice over the ribs and then season both sides with salt & pepper. Cover with aluminum foil.
Bake for 2 hours. Remove from oven, remove foil, and brush both sides of the ribs with sauce.
Return to oven uncovered. Bake for another 30-45 minutes.
Remove ribs from oven. Brush the ribs a with a little more sauce, slice & serve (for a little extra crust follow next step before slicing).
Optional for a little extra crust - Heat oven to broil and place oven rack about 6 inches (15cm) down from the top. Brush ribs with glaze again and broil for 2 minutes or until slightly singed. Slice & serve.

Nutrition Facts : Calories 591 kcal, Carbohydrate 32 g, Protein 25 g, Fat 37 g, SaturatedFat 12 g, Cholesterol 127 mg, Sodium 1799 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED

Pork Loin Rib Ends Seared, Braised and Glazed image

This method of cooking brings winter and summer together. You get that braised tender fall of the bone and grilled with a sweet glaze. For finger licking good! The braising liquid after cooking can be saved, skim fat and use as broth for other uses.

Provided by Rita1652

Categories Pork

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

3 lbs pork loin rib ends (country style ribs)
1/4 cup olive oil
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon chili flakes, chipotle
1/2 teaspoon smoked paprika
1/2 cup chopped scallion
2 -3 garlic cloves
3 slices bacon, chopped
1 onion, rough chopped
3 carrots, sliced
2 celery ribs, sliced thick
3 garlic cloves, sliced
3 sprigs fresh thyme
1 cup hot water
12 ounces beer
1/3 cup braising liquid
1 tablespoon honey
1/2 cup orange marmalade or 1/2 cup apricot jam

Steps:

In a blender add all the marinade ingredients and blend till chunky smooth.
Rub into ribs all the marinade, place in a zip lock bag.
Refrigerate for 6 hours or over night.
Preheat grill to 350.
Over direct heat cook bacon in a heavy bottom pot. I use mu cast iron.
Meanwhile sear ribs just to brown.
Add the onion, carrots, celery, garlic and cook for 3-5 minutes.
Add hot water, thyme, and seared ribs.
Add beer just to rim of ribs.
Place top on pot and move to indirect heat.
Close grill top. Grill for 1 1/2 -2 hours till tender.
Go enjoy a drink and a dip in the pool.
Mix braising liquid, honey and marmalade.
Brush ribs with glaze.
Place over direct heat to bubble and brown. Just a couple minutes each side.
Serve the veggies along side the ribs.

Nutrition Facts : Calories 274.6, Fat 14.3, SaturatedFat 3, Cholesterol 7.7, Sodium 564.4, Carbohydrate 32.6, Fiber 2.1, Sugar 24, Protein 2.6

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