Ramp Ribs Recipes

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RIBS



Ribs image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h40m

Yield 4 racks

Number Of Ingredients 11

2 tablespoons cumin
2 tablespoons dry mustard, such as Coleman's
2 tablespoons onion powder
2 tablespoons smoked paprika
3 tablespoons kosher salt
1 tablespoons ground black pepper
1 tablespoon cayenne pepper
4 racks baby back ribs
4 whole dried bay leaves
4 cups BBQ sauce
Serving suggestions: fresh cut French fries and coleslaw

Steps:

  • Preheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees.
  • Combine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well.
  • To prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.
  • Remove the ribs from the oven and allow them to rest for 10 minutes. Place the ribs on a baking sheet and coat with the BBQ sauce. Roast under the salamander on medium heat or in the oven set to broil until the sauce is caramelized, 3 to 4 minutes.
  • Remove the sauced ribs and allow them to rest for 3 to 5 minutes. Portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.

RAMP RIBS



Ramp Ribs image

We live in an area rich with Ramps or some call Wild Leeks. its very good to hae many different recipes to use these wonderful wild things up.

Provided by barefootmommawv

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

1 large pork rib rack
1 pint of cleaned ramps
2 two crushed garlic cloves
3 finely chopped habanero peppers
4 dashes balsamic vinegar
salt and pepper

Steps:

  • Rub the salt and pepper and garlic into both sides of the ribs.
  • Place the ribs curve up on some aluminum foil.
  • Place on the concave surfaced the ramps and sprinkle over with the hot peppers.
  • Give it several dashes of vinegar.
  • Wrap it up in foil and bake on the grill for 1 hour.
  • Carefully open the foil and mush what is left of the ramps and smear over the meat.
  • Place the meat on the grill and brown both sides.
  • Baste the meat with the juice ramp mixture left in the foil.
  • Just before removal coat well with your favorite barbecue sauce.
  • Forget the napkins everyone will want to lick their fingers.

Nutrition Facts : Calories 15.7, Fat 0.2, Sodium 3.3, Carbohydrate 3.5, Fiber 0.5, Sugar 1.8, Protein 0.7

RAMP CASSEROLE



Ramp Casserole image

A ramp is like a wild onion, only has a much stronger taste and smell than garlic. This is wonderful is you have access to ramps.

Provided by Chads Cook

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 lb sausage
1 1/2 cups ramps, raw and chopped
2 cups cheese, shredded
3 eggs, beaten
salt
pepper
milk
6 medium potatoes

Steps:

  • Peel and slice potatoes.
  • Boil until half done.
  • Crumble sausage in skillet and brown.
  • Add ramps to skillet and cook for about 5 minutes.
  • In baking dish, place layer of potatoes, sausage mixture, and cheese.
  • Repeat layers, last layer should be cheese.
  • Beat 3 eggs, add salt, pepper, and a dash of milk and pour over casserole.
  • Bake 350 degrees 35 minutes.

Nutrition Facts : Calories 334.8, Fat 17.1, SaturatedFat 7.7, Cholesterol 113.8, Sodium 567, Carbohydrate 31.1, Fiber 3.5, Sugar 1.4, Protein 14.5

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