Peanut Curry Braised Ribs As Made By Britney Breaks Bread Recipe By Tasty

PEANUT CURRY BRAISED RIBS AS MADE BY BRITNEY BREAKS BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 275°F (135°C). Line a baking sheet with foil.
• Season the ribs on both sides with the salt and black pepper.
• In a small bowl, mix together the red pepper flakes, ginger, cinnamon, onion powder, garlic powder, and coriander.
• Coat the ribs on both sides with the spice blend.
• Place the ribs face-up on the prepared baking sheet and drizzle the top with the olive oil. Cover the ribs with another sheet of foil.
• Bake the ribs for 3 hours until fully cooked and tender.
• While the ribs are cooking, make the sauce: In a small saucepan, combine the peanut butter, brown sugar, curry powder, a pinch of red pepper flakes, if using, the soy sauce, and water. Turn the heat to medium and cook, stirring continuously, until the sauce reduces and thickens, 5-7 minutes.
• Remove the ribs from the oven and turn the broiler on high. Brush the ribs liberally with the sauce, then cut between the bones into individual ribs
• Broil the ribs for 2-3 minutes, until the sauce caramelizes.
• Garnish the ribs with mint and peanuts.
• Enjoy!

SWEET AND SOUR BABY BACK RIBS SHEET PAN RECIPE BY TASTY

Steps:

• Preheat the oven to 275°F (140°C).
• Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half.
• Place the baby back ribs on a baking sheet and season with salt and pepper on both sides.
• Brush half of the glaze all over the ribs.
• Cover the ribs with aluminum foil, wrapping tightly.
• Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C).
• Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs.
• Bake for 20 minutes, until the peppers are softened.
• Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside.
• Enjoy!

SHORT RIBS WITH CURRIED PEANUT SAUCE

Steps:

• In a bowl whisk together all ingredients except the ribs.
• Place ribs in a ziplock bag pour 2/3 of the marinade over them and reserve the remainder.
• Marinade in fridge over night.
• For the bbq: Dry the ribs with a paper towel and put them on the grill of a preheated bbq on medium heat for 35 to 40 minutes.
• Turn and baste often with reserved marinade.
• Then raise the heat and grill until the ribs are slightly charred.
• For the oven: Place in roasting pan and bake at 350°F for 40 minutes.
• Put the reserved marinate in a small saucepan the bring to a boil. Transfer to a serving dish and spoon hot marinade over top.