Roses Baby Back Ribs Estufao Recipes

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ROSE'S BABY BACK RIBS ESTUFAO



Rose's Baby Back Ribs Estufao image

Make and share this Rose's Baby Back Ribs Estufao recipe from Food.com.

Provided by ChamoritaMomma

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs baby back ribs, cut into individual riblets
2 teaspoons kosher salt
2 teaspoons black peppercorns, freshly ground
8 garlic cloves, finely chopped
1 cup cider vinegar
1/4 cup water
2 -3 tablespoons soy sauce
3 bay leaves
1 jalapeno pepper, chopped (optional)
1/4 teaspoon Accent seasoning (optional)

Steps:

  • Season the ribs liberally with kosher salt, then place the ribs in single layer in a large baking dish.
  • Combine the peppercorns and garlic in a small bowl and mash together with a spoon to form a coarse paste. Rub the pepper and garlic paste onto the ribs.
  • In a small bowl, combine the vinegar, soy sauce, bay leaves and jalapeno. Pour this mixture over the ribs, cover and refrigerate for at least 4 hours, turning ribs halfway through marinating.
  • When ribs are ready to cook, transfer the ribs and marinade to a large heavy pan. Bring the mixture and the water to a boil, then reduce to a simmer, cover, and cook until meat is tender, about 1 hour.
  • Serve over steamed rice.

Nutrition Facts : Calories 865.7, Fat 67.1, SaturatedFat 24.9, Cholesterol 267.5, Sodium 1608, Carbohydrate 3.1, Fiber 0.2, Sugar 0.5, Protein 56.3

MICHAEL CHIARELLO'S BABYBACK RIBS WITH ESPRESSO BARBECUE SAUCE



Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 12

2 racks baby back ribs (about 4 to 6 ribs per person)
Grey salt
Freshly ground black pepper
Espresso Sauce, recipe follows
4 tablespoons mashed and minced garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Grey salt
2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)

Steps:

  • Preheat oven to 325 degrees F.
  • Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.
  • Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
  • One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
  • Fresh ground black pepper
  • Mash garlic with the side of a knife and then mince finely to release oils.
  • Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.
  • Let cool and store in refrigerator for up to 2 weeks.

INSTANT POT® BABY BACK RIBS



Instant Pot® Baby Back Ribs image

Quick way to make fall-off-the-bone ribs in the Instant Pot®!

Provided by pschelf

Categories     Pork Baby Back Ribs

Time 1h10m

Yield 4

Number Of Ingredients 10

2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
1 ½ teaspoons cayenne pepper
1 teaspoon ground black pepper
1 rack baby back pork ribs
1 cup beef broth
¼ cup barbeque sauce, or as needed

Steps:

  • Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl for the spice rub.
  • Cut the rack of ribs into 4 equal portions. Rub all sides of each piece with spice rub.
  • Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Move ribs to the baking sheet using tongs. Brush ribs on all sides with barbeque sauce.
  • Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 334.6 calories, Carbohydrate 12.8 g, Cholesterol 87.6 mg, Fat 22.8 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 8.4 g, Sodium 3349.4 mg, Sugar 8.1 g

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