Spicyporkribswithgarlicandtomatoes Recipes

SPICY GARLIC COUNTRY RIBS

Steps:

• Place the spices in a mortar and pestle and grind them well.
• Remove the spices from the mortar and place in a small bowl.
• Add the fresh parsley to the mortar and crush the parsley. Place the parsley in the bowl with the spices.
• Place the garlic in the mortar and pestle and crush the garlic, again place the garlic in the bowl with the spices and parsley.
• Add the olive oil and the apricot preserves to the bowl and stir.
• Preheat the Oven to 325 degrees F.
• Place the ribs in a large cast iron frying pan. Lay the ribs flat on their side.
• Brush the rub over each rib.
• Cover the pan with tin foil.
• Bake the ribs for 1 ½ hours to 2 hours. The ribs should be fall off the bone tender at this point.
• Remove the tin foil and let the ribs rest for about 5 - 10 minutes.

HOT AND SPICY PORK RIBS

Steps:

• Slice ribs into individual pieces, trimming excess fat.
• Boil until cooked, drain.
• (this step is optional, can be done either way).
• Combine ingredients and mix well.
• Marinate for 2-24 hours.
• Grill for best results.
• Brush on any remaining sauce while grilling or discard.
• Served with white rice.
• Note: For milder ribs, decrease hot bean paste and replace with 1/3 C BBQ sauce.

COUNTRY PORK RIBS IN TOMATO GRAVY RECIPE

Steps:

• Heat a large, heavy Dutch oven over medium high heat. When hot, add teaspoon of olive oil and swirl to coat the bottom of the pan. Sear the pork ribs on both sides until golden brown, turning only once. You may need to do this in batches. Do not crowd the pan. Remove to a platter.
• Add the remaining 1 teaspoon of olive oil to the Dutch oven, along with the sweet onion rings. Toss to coat. Reduce heat to medium-low, cover, and sweat the onions, stirring often, until soft and translucent, about 5 minutes.
• Add the garlic, both cans of tomatoes, and water to the onions. Stir to combine, then return the pork ribs to the pot along with any collected juices.
• Simmer the pork ribs in the tomato gravy 1-1/2 to 2 hours, until pork is tender. Taste and add additional salt and pepper if warranted.
• Stir 1 cup of the tomato gravy into the cooked pasta as soon as it is done. Portion the pasta into shallow bowls, top with pork ribs, spoon on some tomato gravy, and garnish with chopped parsley. Serve immediately.

SPICY PORK RIBS

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.

SPICY PORK SPARERIBS

Steps:

• Blanch the pork spare ribs in boiling water for a few minutes to remove the excess fat. Remove them from the pan and refresh in some cold water for a minute or so.
• In a saucepan, mix together the soy and hoisin sauces, stock, sugar, star-anise, pepper, fish sauce and ginger. Bring to simmering point, add the blanched pork and simmer gently for 50-60 minutes or until the meat is tender and the sauce has become think and the meat richly glazed.
• Sprinkle over the sesame oil and green onions and serve with steamed rice and stir-fried spinach or snow pea leaves.