SPICY PORK RIBS
These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
- Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
SWEET-AND-SPICY FALL-OFF-THE-BONE RIBS
Sriracha hot sauce and brown sugar are the namesake spicy and sweet behind these succulent ribs. Be sure to have plenty of extra napkins on hand!
Provided by Inspired Taste
Categories Entree
Time 4h15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 275°F. Place ribs meat side down on cutting board. Locate thin membrane covering rack. This membrane can be tough when cooked. To remove, use knife to gently slide under membrane then using fingers, pull membrane away from bones. If slippery or difficult to remove, use kitchen towel to take hold of membrane and pull.
- Season both sides of ribs with salt and pepper; place in large roasting pan. (It may be necessary to cut ribs in half in order for them to fit into pan). Cover with 2 sheets of foil.
- Roast 3 hours 30 minutes to 4 hours or until pork falls easily from bones.
- To make barbecue sauce, in 2-quart saucepan, heat oil over medium heat. Add onion; cook and stir until translucent. Stir in cumin. Add ketchup, brown sugar, Sriracha sauce and vinegar; stir to combine. Season sauce with salt. Cook 2 minutes. Set aside.
- Remove ribs from oven; uncover. Generously brush both sides of ribs with barbecue sauce.
- Move oven rack to top rack position in oven; set oven control to broil. Broil ribs 3 to 4 minutes or just until sauce begins to caramelize.
Nutrition Facts : ServingSize 1 Serving
HOT AND SPICY RIBS
Enjoy these tender, smoked pork ribs, rubbed with a hot spice mixture - a wonderful grilled dinner recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h15m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, cover wood chips with water; soak 30 minutes.
- Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer's directions.
- In small bowl, mix rub ingredients. Cut rack of pork in half to fit on smoker rack if necessary. Rub spice mixture into pork.
- Place pork on rack in smoker. Cover and smoke 4 hours 30 minutes to 5 hours or until tender and no longer pink next to bones. If smoking stops, add additional wood chips through side door of smoker. Serve pork with barbecue sauce.
Nutrition Facts : Calories 580, Carbohydrate 2 g, Cholesterol 180 mg, Fat 3, Fiber 0 g, Protein 43 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 0 g, TransFat 0 g
SPICE-RUBBED RIBS
For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. -Cheryl Ewing, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.
Nutrition Facts : Calories 792 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1864mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 51g protein.
SPICY PORK RIBS WITH PEPPERS & ONIONS
This is a good recipe that is quick & tastes great & is good for you. Its low in fat. This recipe came from eating well magazine, but it was done with chicken tenders. Tip: you could use, frozen peppers & onions that is used for stir fry's. It will save you time.
Provided by harleydude
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- combine cayenne, sugar, salt,pepper,& paprika in a medium bowl.
- Add pork and toss to coat.
- Cover& refrigerate for 15 minutes, or overnight.
- Heat oil in a large nonstick skillet over high heat.
- Add pepper& onion mix& cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes.
- Add the spice rub pork and cook, stirring, about 3 to 7 minutes.
- Serve hot.
Nutrition Facts : Calories 310.8, Fat 24.8, SaturatedFat 7.6, Cholesterol 78.2, Sodium 356.8, Carbohydrate 1.6, Fiber 0.3, Sugar 1.1, Protein 19.4
FIVE-SPICE PORK RIBS WITH SMOTHERED ONIONS AND SPICY DRIED CRANBERRY BBQ SAUCE
Provided by Food Network
Categories main-dish
Time 15h10m
Yield 4 servings (3 cups of sauce)
Number Of Ingredients 17
Steps:
- To make the ribs: Whisk together the water, five-spice, sugar and salt until dissolved. Cut the racks in half and submerge fully in the brining liquid. Refrigerate overnight.
- Preheat an oven to 300 degrees F.
- Line a sheet tray with enough foil to completely cover and seal the pork ribs. Evenly spread the sliced onions on the foil and place the butter on top. Remove the ribs from the liquid and season both sides with salt and pepper. Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package. Roast undisturbed for 2 hours.
- To make the sauce: Coat a small saucepan with the canola oil. Over medium heat, sweat the onions and garlic until lightly browned, about 10 minutes. Add the sugar, cranberries, cranberry juice, vinegar and chipotle peppers. Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and pepper. Serve immediately or store in the refrigerator for up to a week.
- Remove the ribs from the oven, unwrap and baste the ribs with the sauce. Increase oven temperature to 350 degrees F and bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
- Divide the smothered onions onto 4 plates and serve with half a rack per person, or serve family style on a platter.
SPICY PORK RIBS
Make these sticky pork ribs with ginger, chilli, garlic and XO, a wonderfully spicy seafood sauce. Serve with lime wedges - and plenty of kitchen paper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
- Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
- Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce - they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.
Nutrition Facts : Calories 515 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
TANGY RIBS AND ONIONS
We raised hogs on our farm when I was a child. This recipe was a favorite then...and it still is today.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the ribs in a shallow roasting pan; sprinkle with salt and pepper. Top with onions. Cover and bake at 350° for 30 minutes; drain. Combine remaining ingredients; mix well. Pour over ribs. Cover and bake for 1 hour. Uncover and bake 15 minutes longer.
Nutrition Facts : Calories 940 calories, Fat 64g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1590mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 3g fiber), Protein 63g protein.
SPICY PEPPER AND ONION
Good with grilled steak. Serve over cooked rice, or you can also heat a can of black beans in a saucepan, drain, and serve with the peppers over rice.
Provided by brenda
Categories Side Dish Vegetables Onion
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
- Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 12.5 g, Fat 7.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 135.8 mg, Sugar 5.6 g
PAN-ROASTED PORK RIBS WITH CARAMELIZED ONIONS
Provided by Amanda Hesser
Categories dinner, weekday, main course
Time 3h15m
Yield serves 4
Number Of Ingredients 6
Steps:
- Pour the olive oil into a 12-inch sauté pan, turn the heat to high, and when the oil is hot, slip in the meat. Turn the ribs two or three times to brown them well. If the pan is crowded, do a batch at at time, then return them all to the pan. Pour in the wine and turn the ribs once or twice while the wine bubbles completely away.
- Add the sliced onions, salt and chili pepper, cover the pan and turn the heat down to low. Cook for 2 to 3 hours, turning the ribs occasionally, until the meaty part of the ribs feels very tender and the onions have cooked down to a creamy consistency.
Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 52 grams, Carbohydrate 9 grams, Fat 84 grams, Fiber 1 gram, Protein 88 grams, SaturatedFat 28 grams, Sodium 1345 milligrams, Sugar 4 grams, TransFat 1 gram
SPICY PORK RIBS WITH GARLIC AND TOMATOES
Boy do we love ribs!! This recipe is one of my favorites. Tons of flavor and sure to please everyone! Note: St. Louis-style ribs, cut from the spare rib and trimmed so there is less waste, are particularly meaty and succulent. The racks are pretty large, so you'll need a big roasting pan for this recipe.
Provided by kiwidutch
Categories Pork
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Season ribs with salt and pepper and place in large, flame-proof roasting pan. Pour tomatoes over ribs and scatter basil on top.
- In skillet over medium-high heat, saute bacon until slightly crisp, about 4 minutes.
- Add half the garlic and all the onions and cook until browned, about 7 minutes.
- Pour in wine and let mixture simmer until reduced by half, about 10 minutes.
- Pour onion mixture over ribs, cover pan tightly with foil, and bake until meat is literally falling off the bone, 2 1/2 to 3 hours. Transfer ribs but not sauce to a plate.
- Just before serving, in skillet over high heat, warm oil. Add remaining garlic and saute until fragrant and lightly golden, about 2 minutes.
- Add vinegar and red pepper flakes and bring back to simmer. Pour garlic mixture into pan with sauce from the ribs, place it over high heat, and let it reduce by about a third, about 10 minutes.
- Add ribs to pan and toss them around to coat them in sauce and reheat them. Serve them hot, garnished with more basil, if desired.
Nutrition Facts : Calories 368.4, Fat 25, SaturatedFat 6.9, Cholesterol 36.3, Sodium 269.9, Carbohydrate 15.3, Fiber 3.3, Sugar 7.9, Protein 9.2
SPICY TAMARIND PORK RIBS WITH SCALLIONS AND PEANUTS
This recipe balances richness with a tart sweetness, and features a two-part approach to cooking the meat that yields complex flavor. Pork spare ribs are marinated, covered and baked until just tender. They're then brushed with a glaze made with an invigorating combination of tamarind, ginger, nutmeg and scotch bonnet chile. You can finish the ribs in a hot oven or on the grill; the glaze caramelizes nicely either way. They are delightful as a finger food or as a main dish with practically any accompaniment, like this cool cucumber salad.
Provided by Yewande Komolafe
Categories dinner, finger foods, meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 300 degrees. Spread the ribs out on a cutting board and pat dry with paper towels.
- In a small bowl, combine 1/2 cup brown sugar with the garlic powder, cayenne, pepper and 1 tablespoon salt. Rub both sides of each rack with the brown sugar mix. Wrap each rack in a double layer of foil and crimp along the edges to seal. Place on a baking sheet and cook until the meat is tender but not falling off the bone, about 2 to 2 1/2 hours. Allow to cool before unwrapping, being careful of rising steam. Remove the ribs from the foil packets and cut each rack into 4- to 6-rib portions.
- While the ribs bake, add the remaining 1/2 cup brown sugar with the tamarind concentrate, chile or chile paste, honey, ginger and nutmeg to a small saucepan over medium-low heat. Stir to combine, bring to a slight simmer and cook until sauce is slightly reduced and thickened, about 8 minutes. Remove from heat, add the lime zest, season to taste with salt and allow to cool completely.
- Finish the ribs on the grill (or proceed to Step 5 to finish the ribs in the oven): Heat a gas or charcoal grill to medium. Brush the ribs on both sides with a thin coat of the glaze. Place the ribs on the grill, turning often, until the glaze is sticky and charred in spots, 5 to 7 minutes.
- Finish the ribs in the oven: Line a baking sheet with foil and arrange the ribs, meat-side up. Brush the tops with glaze and broil until glaze is set and caramelized in spots, 3 to 5 minutes.
- Brush again with the glaze and transfer the ribs to a board. Slice into individual ribs. Transfer ribs to a platter and top with scallions and crushed peanuts.
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