SWEDISH SPARERIBS
This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it.
Provided by ppj1949
Categories World Cuisine Recipes European Scandinavian
Time 2h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
- Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 5.7 g, Cholesterol 132.2 mg, Fat 25.8 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 11.3 g, Sodium 1088.5 mg, Sugar 4.2 g
SWEDISH SAFFRON BUNS
These traditional Swedish-style saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!
Provided by CAMILLAAA
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 35
Number Of Ingredients 10
Steps:
- Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
- Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
- Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
- Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 29.1 g, Cholesterol 15.5 mg, Fat 4 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 67.9 mg, Sugar 7.5 g
MOM'S SWEDISH STRIPS RECIPE - (4.5/5)
Provided by Karen_W
Number Of Ingredients 9
Steps:
- Cream sugar and shortening until light and fluffy. Add egg, vanilla, and salt, mix well. Add flour and combine. Place cookie batter on an ungreased 12"x15" cookie sheet and roll with a rolling pin to 1/4" thickness. Bake at 350 degrees for 15 minutes. While cookie is hot, spread thinly with jam and dust with icing sugar. Sprinkle with nuts. Press nuts gently into cookie to stick. Cut immediately into 1"x3" strips.
SWEDISH SPARERIBS
I mentioned to a friend at work that I was looking for something other than a barbeque sauce for pork ribs. The next day she brought me a recipe for "Swedish Spareribs" that her mother had gotten off of the internet-not Zaar. The secret ingredient is allspice. These are so simple to prepare and you probably have all the ingredients in your pantry. These are so flavorful and tender, they take spareribs to a whole new level!
Provided by yooper
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine the pepper, sugar, salt, and allspice.
- Sprinkle over all sides of ribs, making sure to coat evenly.
- In a large skillet, melt butter over medium-high heat, making sure butter does burn.
- Brown ribs on all sides.
- Pour beef broth over ribs, cover the skillet and reduce to low heat. Simmer for 1 to 1 1/2 hours. Do not remove the cover during cooking.
Nutrition Facts : Calories 462.7, Fat 36.6, SaturatedFat 14.7, Cholesterol 125.1, Sodium 1285.1, Carbohydrate 5.8, Fiber 0.5, Sugar 4.2, Protein 27.1
WESTERN-STYLE GRILLED SPARERIBS
Steps:
- Trim the spareribs, if necessary, and rub both sides of the ribs with the dry rub, working it into the meat. Put the ribs in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate for up to 24 hours. Alternatively, enclose the ribs in a sealable plastic bag and refrigerate.
- Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable cooking spray. The coals should be hot.
- Set the ribs, meat side down, over the hottest part of the fire and sear for about 10 minutes until there are defined grill marks on the meat. Transfer the ribs to the cooler part of the grill, cover, and turning the ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a charcoal grill, add fresh coals to maintain the heat at medium; if using a gas grill, turn the heat to medium on the burner away from the meat -- turn off the burner under the meat. Cut the ribs between the bones and serve with sauce on the side.
- Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Refrigerate until ready to use.
SYLVIA'S WORLD FAMOUS TALKED ABOUT SPARERIBS
Steps:
- Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.
- Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.
- Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour.
- Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through- about 20 minutes. Serve with original sauce on the side.
SYLVIA'S FAMOUS SPARERIBS
These are the real thing. People come from around the corner, around the city, and around the world to eat these ribs at Sylvia's. The secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that's described here.
Provided by Tonkcats
Categories < 15 Mins
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
- Rub the salt, black pepper, and red pepper into both sides of the ribs.
- Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
- Pour the vinegar over the ribs and bake 1 1/2 hours.
- Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
- Remove the ribs from the baking dish and place in a single layer on baking sheets.
- (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
- The ribs should be tender and well browned.
- This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
- To finish the ribs, preheat the oven to 400 F.
- Cut the slabs between the bones into individual ribs.
- Place the ribs in a baking dish large enough to hold them comfortably.
- Spoon enough of the barbecue sauce over them to coat lightly.
- Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
- BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
- Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
- Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
- Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.
Nutrition Facts : Calories 982.3, Fat 60.6, SaturatedFat 22.1, Cholesterol 240, Sodium 2151.9, Carbohydrate 48.9, Fiber 2.5, Sugar 43.4, Protein 59.7
ASIAN SPARERIBS
Yummy! This is my own creation and everybody just loves them!! I like to make these on the grill in the warm weather months. When I do that, I reserve about 1/2 the marinade BEFORE marinating the meat, and use the reserved marinade to brush the ribs with while grilling........or I'll just make 2 batches of marinade, and use the second batch just for brushing while grilling. Prep time does NOT include marinating time.
Provided by Parsley
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together oil, pineapple juice, light soy sauce, hoisin sauce, wine, vinegar, peanut butter, brown sugar, garlic, ginger, pepper and onions until well-blended.
- *If grilling, reserve about 1/2 of this mixture (BEFORE it touches raw meat!) for brushing meat while grilling OR double the marinade recipe for brushing during grilling*.
- Place spare ribs in a glass pan and coat with the sauce. Cover and refrigerate for 8 hours or up to 24 hours.
- Bake at 375 degrees Fahrenheit for about 45 minutes. Or grill for 10 to 15 minutes, turning ribs occasionally and brushing with the reserved marinade.
Nutrition Facts : Calories 547.2, Fat 40.3, SaturatedFat 14.3, Cholesterol 118.3, Sodium 1226.8, Carbohydrate 14.5, Fiber 1.1, Sugar 9.8, Protein 29.6
SWEDISH SPRITZS
This was a cookie we always had at Christmas to celebrate a Swedish tradition.
Provided by Gertrude Ramsey
Categories World Cuisine Recipes European Scandinavian
Yield 12
Number Of Ingredients 6
Steps:
- Combine butter or margarine, sugar, egg, almond extract, and salt. Cream together well. Add 1 1/4 cup sifted flour. Mix thoroughly.
- Place dough in cookie press, and make long strips. Place on cookie sheet that has been lightly sprayed with oil.
- Bake at 350 degrees F (175 degrees C) . Check at eight minutes. It will take at least ten minutes to cook. Bake until slightly brown. Cut into two or three inch cookies as soon as taken from the oven. If baked on an air bake cookie sheet, cooking will take a few minutes longer.
Nutrition Facts : Calories 255 calories, Carbohydrate 26.6 g, Cholesterol 56.2 mg, Fat 15.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 9.9 g, Sodium 115.1 mg, Sugar 16.7 g
SWEDISH SQUARES
Make and share this Swedish Squares recipe from Food.com.
Provided by Diana Adcock
Categories Bar Cookie
Time 35m
Yield 36 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly grease an 9 inch square baking pan.
- In a large bowl beat together butter and brown sugar until creamy.
- Beat in the egg, mix throughly.
- Beat in the vanilla, mix thoroughly.
- Beat in the flour and salt until well combined.
- Press mixture into the prepared pan and bake for 25 minutes.
- Remove from the oven and while still hot spread with the raspberry jam.
- Sprinkle with coconut.
- Cool completely and cut into squares.
SWEDISH PASTRY RINGS
Although my family is of Polish and German descent, we sure enjoy this sweet bit of Sweden! Mom was always sure to make this for Easter breakfast.
Provided by Taste of Home
Time 45m
Yield 2 pastry rings (12-16 servings each).
Number Of Ingredients 18
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar and salt. Cut in butter until mixture resembles fine crumbs. In a large another large bowl, dissolve yeast and remaining sugar in warm water. Add milk, egg and crumb mixture; beat until well blended. Stir in currants. Cover and refrigerate overnight. , Line two baking sheets with foil and grease the foil; set aside. For filling, in a small bowl, cream butter and brown sugar until light and fluffy; stir in pecans. , Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x7-in. rectangle; spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. , Place loaves seam side down on prepared pans; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. , For glaze, in a small saucepan, cook butter over medium heat until lightly browned, stirring constantly. Remove from the heat. Stir in confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over pastry rings.
Nutrition Facts : Calories 129 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 130mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
SPANISH SPARERIBS
Make and share this Spanish Spareribs recipe from Food.com.
Provided by KateL
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In Dutch oven, brown sausage. Remove and drain off fat.
- In same pan, brown ribs, half at a time; remove.
- Add bacon, onion, and garlic; cook until bacon is crisp and onion is tender.
- Return meats to pan.
- Add undrained tomatoes, beef broth, olives, and parsley.
- Cover and simmer 1 hour or until ribs are tender. Remove meat; keep warm.
- Skim off fat; measure sauce. Add water, if necessary, to make 2 1/2 cups liquid; return to pan.
- Blend flour with 1/2 cup cold water. Stir into liquid.
- Cook and stir until bubbly.
- Serve meat over hot cooked noodles. Pass sauce.
Nutrition Facts : Calories 924.9, Fat 57.3, SaturatedFat 20.9, Cholesterol 222.5, Sodium 752.4, Carbohydrate 49.9, Fiber 2.9, Sugar 3.7, Protein 49.6
SMOKED SPARERIBS
Pitmaster Jones brines these ribs for 20 hours, applies BBQ Spice Rub, and smokes them to juicy perfection. Finish them with a glaze of Sweet BBQ Pit Sauce, and you've got a pretty good idea of what lucky Carolinians enjoy all summer long.
Provided by Sam Jones
Time P1DT15m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Brine: In a 1-gallon container, combine water, salt, and sugar. Seal and shake to dissolve salt and sugar, about 30 seconds. Lay ribs in large container; add the brine, making sure the ribs are fully submerged. Cover and refrigerate 15-24 hours, optimally 20 hours.
- Smoke ribs: Light smoker and heat on 250 degrees F. (For smokier ribs with a pronounced internal "smoke ring," Pitmaster Jones suggest adding wood chips on top of the charcoal during the first hour of cooking.) Remove brined ribs and place on a flat surface. Par dry with paper towels on both sides. Sprinkle BBQ Spice Rub all over ribs on both sides; use your hands to work the rub in, making sure all of the ribs are covered.
- Place ribs bone-side down onto the grill. Cover and cook undisturbed for 3-3 1/2 hours. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 degrees F through the duration of cooking.
- Stack 2 large sheets of aluminum foil on a flat work surface. After 3-3 1/3 hours, remove ribs from smoker and place on foil, bone-side down. Spread a small amount of Sweet BBQ Pit Sauce evenly over the meat. Wrap and place back in the grill, bone-side down, 30 minutes.
- Remove ribs from smoker and remove foil. Place back on smoker grates and cook another 10-15 minutes. Remove, cut into individual ribs, and serve.
- BBQ Spice Rub: In a bowl, combine all the ingredients. Mix well to break up any lumps. (Optional: Use a food processor.) Makes about 4 cups. It will keep in a covered container at room temperature for several months. Before each use, stir the rub or shake well to re-distribute all the ingredients evenly.
- Sweet BBQ Pit Sauce, part 1: In a saucepan, combine the dry ingredients and mix well to break up any lumps. Add ketchup, melted butter, water, vinegar, and Worcestershire sauce. Bring sauce to a simmer over low heat. Continue to simmer, stirring the entire time until the sauce has reduced and thickened, about 15 minutes. (Keeping the heat low helps prevent the butter from separating and the sugar from burning.)
- Sweet BBQ Pit Sauce, part 2: Sauce is done when it thinly coats a spoon and has reduced by about ⅓. Cool to room temperature, stirring occasionally so it doesn't stick to the bottom. Makes about 3 cups of Sweet BBQ Pit Sauce. Store in a covered container in the refrigerator. (It will keep for months, thanks to the vinegar.)
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