Red Ribs Recipes

RED HOT RIBS

Steps:

• Generously season rib pieces on all sides with seasoned salt, granulated garlic, and salt and pepper to taste, and rub with Worcestershire sauce and then with olive oil.
• Seal into a Ziploc plastic bag, and marinate in refrigerator at least overnight and preferably 2 nights, turning and kneading regularly.
• Spray a 9"x13"x2" (or larger) casserole with nonstick spray, and preheat oven to 425 degrees F.
• Heat olive oil in a large skillet over medium-high heat, brown ribs well on all sides.
• Drain them, transfer them to the casserole meaty side down, and set them aside.
• Drain excess fat from pan or add more olive oil as needed to total about 2 Tbsp.
• Reduce heat to medium, and add sliced onions.
• Stir to coat with oil, and saute until onions begin to soften.
• Add minced garlic, and continue to saute for another 3-4 minutes.
• While onions cook, combine all remaining ingredients in a medium bowl, and whisk until smooth, and adjust seasonings, lemon juice, and vinegar to taste.
• Stir into the skillet with the onions, and continue cooking until the mixture boils.
• Spread the onion mixture over the ribs, moving the ribs around so some goes underneath.
• Cover with aluminum foil, place in the oven, and immediately reduce the oven temperature to 350 degrees F.
• Bake, covered, for 1 hour, remove foil, turn ribs meaty side up, pushing them back under the onions, and bake for 1 hour longer.
• Transfer ribs to a serving platter, leaving as much sauce as possible in the casserole, and tent ribs with foil.
• Let the sauce sit for a couple minutes, then blot the surface with paper towels to remove as much grease as possible.
• Taste, and adjust tartness and seasonings to taste.
• Spoon the sauce over the ribs, and serve immediately.
• If desired, remove leftover meat from bones, and save with sauce for use in barbecue sandwiches.
• Serve with Cabbage and Daikon Slaw.

RED RIBS

Steps:

• Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs). Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness) lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center) without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
• A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.

RED WINE BRAISED SHORT RIBS

Steps:

• Preheat oven to 325 degrees F.
• Pat ribs dry with paper towels and season with salt and pepper on all sides.
• Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
• Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

RED WINE-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
• Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
• Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
• Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

RED-COOKED BEEF SHORT RIBS

Steps:

• Heat oven to 300 degrees. Prepare the ribs: Heat oil in a large lidded Dutch oven over medium-high. Working in batches, sear short ribs on all sides until deeply and evenly browned, about 10 minutes per batch. Transfer browned short ribs to a large plate, and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium. Add ginger, cinnamon, chiles, orange peel, Sichuan peppercorns, black peppercorns and star anise, and stir to get them coated in the fat. Cook for 2 to 3 minutes, stirring occasionally, until the ginger has started to soften.
• Add the rice wine, soy sauces, sugar and molasses, then the chicken stock, and stir to combine. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them into the braising liquid bone-side up, so the meat is submerged. Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3 1/2 to 4 hours.
• Using tongs, remove the ribs from the pot and put them on a warm platter. Wrap tightly with aluminum foil and a couple of dish towels to keep them warm while you make the sauce.
• Prepare the sauce: Strain 3 cups of the braising liquid from the Dutch oven into another pot, discarding remaining braising liquid and solids. Set it over medium-high heat, and add the onions, tomato paste, doubanjiang, soy sauce, rice wine, ginger, garlic and five-spice powder; stir to combine. Bring to a boil, then cook, undisturbed, for 15 minutes, until reduced and thickened.
• Strain the sauce through a colander back into the Dutch oven you used to cook the ribs, and place the pot over medium-high heat. Make a slurry of the cornstarch and 3 tablespoons water, then whisk it into the sauce to thicken, 1 to 2 minutes. You're looking for something thick and glossy, like a demi-glace.
• Unwrap the ribs, daub them liberally with the sauce and serve with Bibb lettuce leaves, Thai basil, cilantro, scallions, cucumbers, rice and the remaining sauce.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

RED WINE-BRAISED SHORT RIBS

Steps:

• Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
• Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
• Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

RED RASPBERRY GLAZED ONION AND RUBY RED RIBS

Steps:

• Sprinkle riblets with garlic, salt, and pepper. Separate onion slices into rings and spread in the bottom of a roasting pan. Top with ribs. Pour water over ribs. Cover roasting pan with foil. Bake in a 350 degrees F oven for 30 minutes.
• Meanwhile, in a medium saucepan combine pie filling, barbecue sauce, brown sugar, sherry, liquid smoke, and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
• Uncover ribs and drain off any liquid in the pan; discard liquid. Spread barbecue sauce evenly over ribs and roast, uncovered, for 1 hour or until ribs are tender, stirring every 15 minutes.
• Serve ribs and onions on a serving platter sprinkled with green onions. Makes 10 (4-rib) appetizer servings.

RED WINE DRAGON RIBS RECIPE BY TASTY

Steps:

• Preheat oven to 250˚F (125˚C).
• Clean the ribs (remove membrane or score) and pat dry.
• Place the ribs in a foil-lined roasting pan, and season both sides with salt and pepper.
• Add about ¼ inch (6mm) of water (about ½ cup (120 ml)) to the pan.
• Seal the top of the roasting pan with foil and bake for 2 hours or until ribs are very tender.
• Place wine, brown sugar, vinegar, tomato sauce, tomato paste, and allspice in a saucepan.
• Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick.
• Raise oven to 350˚F (180˚C).
• Remove ribs from roasting pan. Pour off all fat and water, and baste ribs with sauce.
• Bake an additional 20-30 minutes. (You can stop and re-baste halfway through.)
• Cut ribs and serve with additional sauce.
• Enjoy!