Stick To Your Ribs Recipes

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"STICK TO YOUR RIBS"



Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 (8-bone) full racks beef or pork ribs
1 (16-ounce) bottle prepared BBQ sauce tangy
1 cup cooked pulled pork
1 cup cold cream cheese
1 cup panko bread crumbs
1/8 cup chopped chives
1 pint canola oil, for frying and sauteing
1/4 cup julienned pancetta
2 eggs

Steps:

  • Preheat oven to 350 degrees F.
  • On a cutting board cut each rack into 2 (4 bone) portions. Lightly brush the ribs with prepared BBQ sauce. Transfer the ribs to a roasting pan and place into the preheated oven for 10 minutes or until the ribs are caramelized.
  • Place the pulled pork in a small bowl and stir in the remaining BBQ sauce.
  • Divide the cream cheese into 4 even balls and cover with the pulled pork mixture, maintaining the ball shape. Place on a plate and refrigerate for 10 minutes to set.
  • Combine the panko bread crumbs and chopped chives in a medium bowl.
  • In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture.
  • Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F.
  • In a medium bowl beat the egg with a whisk. Add the covered cheese balls and coat with the beaten eggs. Remove the cheese balls with a slotted spoon and place into the bowl with the bread crumb mixture. Gently roll to evenly coat. Fry the balls in the hot oil for 3 minutes or until bread crumbs become golden.
  • To finish, place a 4 bone rib rack on each plate. Place small bamboo skewers into the center of the cheese balls and "stick it into the centre of each rib rack". I suggest you serve this dish with creamy coleslaw and a good beer.

STICK TO YOUR RIBS SOUP



Stick to Your Ribs Soup image

Yum! A filling and tasy soup you will love, that's also low fat! From Perfect Food, a weight watchers magazine.

Provided by Sharon123

Categories     Clear Soup

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 14

1 lb ground round
5 cups water
4 cups chopped green cabbage (about a pound)
1/4 cup chopped carrot (optional)
1/4 cup chopped celery (optional)
3 1/2 cups tomato juice or 3 1/2 cups V8 vegetable juice
1 tablespoon dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons pepper
1 teaspoon salt
1/4 teaspoon dried thyme
3 (15 ounce) cans diced tomatoes, undrained
2 (14 1/2 ounce) cans nonfat beef broth
8 ounces uncooked angel hair pasta

Steps:

  • Cook beef in a 12 quart Dutch oven or stockpot over medium heat until browned, stirring to crumble.
  • Drain well, and return to pan.
  • Add water and the rest of the ingredients, except the angel hair pasta, and bring to a boil.
  • Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
  • Break the pasta in half; stir into soup, and cook an additional 5 to 10 minutes until pasta is done.
  • Enjoy!
  • Points-3.

Nutrition Facts : Calories 206.2, Fat 8.1, SaturatedFat 3, Cholesterol 26.8, Sodium 423.7, Carbohydrate 23.3, Fiber 3, Sugar 6.6, Protein 10.9

STICK-TO-YOUR-RIBS BEEF STEW



Stick-To-Your-Ribs Beef Stew image

This stew, full of chunks of beef and sweet potatoes, is the perfect antidote for a cold winter's day.

Provided by JackieOhNo

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

4 slices bacon, cut into 1/2-inch pieces
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
1 1/2 lbs beef stew meat, cut into 2-inch-3-inch chunks
1/2 cup white wine or 1/2 cup water
2 (14 1/2 ounce) cans lower-sodium beef broth
1 (16 ounce) package frozen pearl onions, thawed, drained
1 (14 1/2 ounce) can diced tomatoes with garlic
1 1/2 lbs sweet potatoes, peeled, cut into 1-inch pieces
12 ounces green beans, trimmed
2 tablespoons chopped fresh parsley
fresh thyme sprig (optional)

Steps:

  • In pot over medium heat, cook bacon until crisp; transfer to paper towels. Combine 2 T. flour, thyme and 1/4 t. salt; toss with beef.
  • Increase heat to medium-high. Add beef to drippings in pot, in batches if necessary; cook, turning, until browned on all sides, 8-10 minutes. Add wine, scraping up browned bits from bottom of pot; cook until liquid is almost evaporated.
  • Stir remaining 1 T. flour into broth; add to pot with onions and tomatoes with their juices. Bring to boil. Reduce heat to simmer; cook, uncovered, 1 hour.
  • Add sweet potatoes; cook 30 minutes, stirring occasionally. Add green beans; cook until meat and vegetables are tender, 30 minutes. Stir in parsley and remaining salt. Serve topped with reserved bacon. If desired, garnish with thyme.

Nutrition Facts : Calories 351.7, Fat 8.1, SaturatedFat 3.2, Cholesterol 76.2, Sodium 914, Carbohydrate 37.1, Fiber 6.5, Sugar 9.7, Protein 30.8

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