SALT AND PEPPER RIBS
Deliciously different Salt and Pepper Ribs! Low and slow is the key to cooking these beauties!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Combine the salt, pepper and garlic powder together in a bowl.
- Place the ribs on a lightly oiled baking sheet.
- Sprinkle the ribs with the salt mixture.
- Bake for at least 2 1/2 hours, until the meat is pulling off of the bone.
- Heat the sesame oil in a skillet over medium heat then add the garlic and onions.
- Cook until the garlic has browned slightly.
- You have two options here:
- Option 1: If you want to brown the green onions for a deeper flavour ( shown in my photos) then take the ribs out and place on top of the stove. Pour/brush the oil and garlic mixture over the ribs, then return to the oven. Cook until the onions are the desired flavour. Remove, sprinkle with a little extra salt and serve.
- Option 2: Remove the ribs and brush/pour the oil and garlic mixture all over them. Serve immediately.
- Place ribs on a serving platter, spooning any leftover garlic oil over the top.
- Serve and enjoy!
Nutrition Facts : Calories 136 kcal, Carbohydrate 17 g, Protein 4 g, Fat 5 g, Sodium 2110 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
SALT AND PEPPER RIBS
Traditional Chinese salt and pepper ribs
Provided by Elaine
Categories Chinese
Time 20m
Number Of Ingredients 17
Steps:
- Soak the ribs with clean water for 30 minutes and change the water at least once. This is to remove any dirty parts and raw taste.
- Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night.
- Just before cooking, crack an egg and mix with the ribs.
- Coat the ribs with potato flour or starch around 10 to 15 minutes before frying.
- Heat oil until there are fine small bubbles surrounding when insert a chop sticker. Place ribs in and fry for 6-8 minutes over small fire. I recommend frying the ribs for two batches. Strain and remove extra oil.
- Prepare a pan, add 1/2 tablespoon of oil and fry garlic, ginger, green onion and fresh peppers until aromatic.
- Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option.
Nutrition Facts : Calories 519 kcal, Carbohydrate 18 g, Protein 24 g, Fat 38 g, SaturatedFat 17 g, Cholesterol 134 mg, Sodium 807 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SALT AND PEPPER SPARE RIBS
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 7h25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g
INDOOR-SMOKED SALT-AND-PEPPER BEEF RIBS
Provided by Jill Santopietro
Categories dinner, project, main course
Time 7h30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it. Peel off the membrane and discard.
- Mix the salt, pepper, brown sugar, paprika and a pinch of red pepper flakes to taste, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
- Place a stovetop smoker on a burner. (Alternately, you can make one by lining the inside of a large wok with wide, heavy foil.) Place the wood chips on the bottom of the smoker, toward the center. Cover with the drip pan. Set the grate over the drip pan. (If using a homemade wok smoker, place the wood chips on the bottom of the foil-lined wok. Make a drip pan by placing a heavy piece of foil over both the chips and the bottom of the wok, but do not let it rise up the sides. Set a small, round baking rack, about 9 inches in diameter, over the drip pan.)
- Cut each rib rack in half. Place two rib pieces, meat-side down, on the baking rack, then set a second baking rack - about 11 inches in diameter, if using a wok - over the ribs and place the remaining two rib pieces, meat-side-down, on top. Cover tightly with foil, making sure there is at least 1 inch of space between the foil lid and the ribs. Set the heat to high. When smoke appears, lower the heat to medium-high and smoke for as long as you can stand the smoke, no more than 2 hours. (The tighter the lid, the less smoke will be released.) Transfer the wok outdoors before removing the lid.
- Preheat the oven to 200 degrees. Set the rib racks on a rimmed baking sheet. Place in the oven and cook for 5 hours. The meat will darken.
- Cut into individual portions. Serve with napkins and, if you choose, barbecue sauce.
SALT-AND-PEPPER BEEF RIBS
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan. For best results, order the ribs ahead of time from a butcher. (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide. That will do you brilliantly. Cook for a while in a bath of hickory smoke, then finish in the oven. Beef, salt, pepper, smoke, fat. You'll need napkins.
Provided by Sam Sifton
Categories dinner, main course
Time 8h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- On one-half of a grill fitted with a cover, build a small charcoal fire, about the size of a loaf of commercial sandwich bread, making sure all the charcoal becomes engulfed in flame.
- Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it up to give you enough to gain purchase with a dish towel. Peel off the membrane and discard.
- Mix the salt, pepper, brown sugar, paprika and, if you choose, red-pepper flakes in a bowl, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
- When the flames begin to die down, leaving flickering coals, place the rib racks meat-side up on the half of the grill without the burning charcoal. Do not let the flames touch the meat at any time. Add a handful of the hickory chips to the fire. Cover the grill, vent slightly and cook, adding a handful of hickory chips every 30 minutes and a bit more fuel as necessary, until the meat is crusty, soft to the touch and well browned, about two and a half hours.
- Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and bake for around 5 hours.
- Cut into individual portions. Serve with extra napkins and, if you choose, barbecue sauce.
SALT AND PEPPER SPARE RIBS WITH ROMESCO
Provided by Guy Fieri
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the ribs: Preheat the oven to 250 degrees F and get the ribs started first.
- Mix together the salt, pepper and paprika. Remove the thin membrane from the bone side of the ribs and discard. Lightly sprinkle the seasoning over both sides of the ribs then place the racks, rib-side down on a baking tray. Place in the oven and bake until the ribs have a nice crust (also known as "bark") on the outside and the meat will be pulling away from the bone, 3 1/2 to 4 hours.
- Meanwhile, prepare the romesco sauce: Set a large saucepan over medium heat and coat with a generous amount of olive oil. Add the bread cubes and toast until golden, 6 to 7 minutes. Season with some salt and toss the bread cubes as they cook so they brown evenly all over. When done, remove from the pan and set aside. Add the almond slivers to the dry pan and toast until golden, 3 to 4 minutes. Remove from the pan and set aside. Coat the pan with more olive oil and add the garlic and saute until fragrant, 1 minute. Add the drained red peppers and saute for 2 to 3 minutes. Then add the tomatoes. Season with more salt and the cayenne pepper. Bring to a boil, and then reduce the heat and simmer until the liquid has slightly reduced, 8 to 10 minutes. Remove from the heat and allow to cool.
- To a food processor, add the almonds and the tomato and bell pepper mixture. Pulse until well chopped, and then add the bread cubes and continue to process. Add the sherry vinegar and, while the processor is running, drizzle in 1/2 cup olive oil. Continue to blend until the sauce has emulsified. Taste the sauce and season once more with salt if needed.
- Remove the ribs from the oven, and while still hot, squeeze some fresh lime juice all over the racks. The ribs will absorb the lime juice and this will complement the rich, fatty spare ribs perfectly. Cut the ribs at every second bone and serve with the romesco sauce on the side.
SALT AND PEPPER BEEF RIBS
Make and share this Salt and Pepper Beef Ribs recipe from Food.com.
Provided by ratherbeswimmin
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones.
- Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks.
- Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes.
- Cover the ribs with plastic wrap and refrigerate them while you set up the smoker.
- Set up and light the smoker according to the manufacturer's instructions and preheat to low; add wood chips per manufacturer's instructions.
- When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours.
- Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend.
- Gradually bring sauce to a boil over medium heat, whisking as needed.
- Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue.
- When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes.
- Cut racks in half or into 1-2 rib pieces; serve immediately with sauce.
Nutrition Facts : Calories 2187.2, Fat 167.2, SaturatedFat 68.8, Cholesterol 408.2, Sodium 2138.8, Carbohydrate 77, Fiber 0.7, Sugar 64.6, Protein 93.8
More about "salt and pepper ribs recipes"
SALT AND PEPPER CHICKEN RIBS | ASIAN INSPIRATIONS
From asianinspirations.com.au
CHINESE SALT AND PEPPER SPARE RIBS - THE SPRUCE EATS
From thespruceeats.com
SMOKED BEEF RIBS RECIPE | BON APPéTIT
From bonappetit.com
SARAH TIONG’S SALT AND PEPPER PORK RIBS | AUSTRALIAN PORK
From pork.com.au
SALT & PEPPER SPARE RIBS – THE EASIEST WAY TO COOK …
From jamesmcconnell.me
EASY FALL OFF THE BONE OVEN-BAKED RIBS - INSPIRED TASTE
From inspiredtaste.net
SPARERIBS WITH SALT AND PEPPER RECIPE - YUMMY.PH
From yummy.ph
THE PERFECT SALT AND PEPPER RIBS RECIPE FOR BEEF RIBS
From keepinglifesane.com
ULTIMATE TAKE AWAY STYLE SALT AND PEPPER CHILLI SPARE RIBS
From ohlaliving.com
SALT & PEPPER PORK RIBS - SIMPLY ASIAN
From simplyasianhome.com
SALT AND PEPPER SPARERIBS RECIPE | JAMES BEARD …
From jamesbeard.org
SALT AND PEPPER RIBS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
4.8/5 Total Time 10 minsServings 3
SALT PEPPER SPARE RIBS - ANG SARAP
From angsarap.net
SLOW SMOKED BARBECUE SALT AND PEPPER BEEF BACK RIBS RECIPE
From meatwave.com
DELICIOUSLY NOT DEEP-FRIED SALT AND PEPPER RIBS RECIPE + VIDEO
From vietworldkitchen.com
SALT AND PEPPER BEEF RIBS | KINGSFORD®
From kingsford.com
SALT AND PEPPER SPARERIBS RECIPE : SBS FOOD
From sbs.com.au
SALT PEPPER GARLIC RECIPE - THERESCIPES.INFO
From therecipes.info
SALT AND PEPPER PORK RIBS RECIPE 椒盐排骨 - SPRING TOMORROW
From springtomorrow.com
10 BEST DRY SALT AND PEPPER RIBS RECIPES | YUMMLY
From yummly.co.uk
10 BEST CHINESE SALT AND PEPPER PORK RIBS RECIPES | YUMMLY
From yummly.co.uk
10 BEST OVEN BAKED SALT AND PEPPER RIBS RECIPES | YUMMLY
From yummly.com
SALT AND PEPPER SPARE RIBS | RECIPESTY
From recipesty.com
SALT AND PEPPER SPARE RIBS | CHINESE RECIPES | GOODTOKNOW
From goodto.com
SALT AND PEPPER SHORT RIBS - TIFFY COOKS
From tiffycooks.com
SALT AND PEPPER BEEF RIBS - BARBECUEBIBLE.COM
From barbecuebible.com
BEST SALT-AND-PEPPER BBQ RIBS RECIPE - COUNTRY LIVING
From countryliving.com
RECIPE: SALT & PEPPER RIBS WITH AN ASIAN DIPPING SAUCE
From passionforpork.com
HEARTY SHORT RIBS RECIPES
From recipes.servegame.org
OVEN BAKED RIBS (TENDER AND DELICIOUS!) - THE SHORTCUT KITCHEN
From centslessdeals.com
CANTONESE SALT AND PEPPER PORK RIBS - YOUTUBE
From youtube.com
CHINESE SALT & PEPPER RIBS - KWOKSPOTS
From kwokspots.com
SALT AND PEPPER SPARERIBS RECIPES - THE SPRUCE EATS
From thespruceeats.com
ULTIMATE SALT AND PEPPER RIBS WITH CHILLI HONEY DRIZZLE
From kitchensanctuary.com
SALT AND PEPPER CRISPY CHICKEN SPARE RIBS RECIPE - KIMBA'S LIVING
From kimbasliving.com
SALT AND PEPPER RIBS - PINCH OF NOM
From pinchofnom.com
SALT AND PEPPER RIBS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
10 BEST DRY SALT AND PEPPER RIBS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love