TEXAS PORK RIBS
Provided by Food Network
Categories main-dish
Time 3h7m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat.
- Preheat a BBQ pit or an oven to 250 degrees F.
- Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.
TEXAS PETE® HOT STICKY FINGER PLUM PORK SPARERIBS
Make and share this Texas Pete® Hot Sticky Finger Plum Pork Spareribs recipe from Food.com.
Provided by Texas Petereg
Categories Meat
Time 2h10m
Yield 5 lbs
Number Of Ingredients 5
Steps:
- Combine Texas Pete Hot Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade.
- Place meat in large, sealable container or bag. Add marinade and allow to coat.
- Refrigerate 24 hours.
- Drain meat before cooking; reserve marinade.
- Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.
Nutrition Facts : Calories 1375, Fat 106.7, SaturatedFat 34.3, Cholesterol 363.5, Sodium 1337.2, Carbohydrate 27.8, Fiber 0.4, Sugar 14.2, Protein 72.1
ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE
When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
- Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
- Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
- Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g
BRAISED PORK WITH PLUMS
Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
- Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
- After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.
Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium
WONDERFULLY TENDER PORK SPARERIBS
I made this to go with some braised chicken wings the other night. So you may want to up rib amounts if serving as is and not with other dishes. This amount would serve 3-4 as a starter.
Provided by The Flying Chef
Categories Pork
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Bring water, stock and five spice to the boil, add ribs and turn heat down to low and cook for about 90 Min's until pork can be pulled from the bone.
- Drain pork, heat oil in a fry pan and fry pork on all sides to brown, serve immediately.
- Sauce.
- Combine all the ingredients in a pan and bring to the boil, serve ribs with sauce on the side.
- I served my ribs with this sauce and sweet chili sauce so serve with whatever you enjoy.
Nutrition Facts : Calories 213, Fat 10.2, SaturatedFat 1.7, Cholesterol 1.1, Sodium 1262.1, Carbohydrate 19.3, Fiber 1.1, Sugar 11.8, Protein 2.5
PORK TENDERLOIN WITH SPICED PLUM SAUCE
This is one of my most requested dishes. I have prepared it for at least twenty years. It goes well at potlucks and you will be coming home with an empty dish.-Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring plums and vinegar to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Cool slightly; transfer to a food processor. Cover and process for 1-2 minutes or until blended; strain. , Return plum mixture to the pan; stir in the brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. , Place pork on a rack in a roasting pan; sprinkle with pepper. Set aside 1/2 cup plum sauce for serving. Spoon half of the remaining sauce over pork. , Bake at 350° for 40-50 minutes or until a thermometer reads 160°, basting occasionally with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 303 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
PORK WITH PLUM SAUCE
What better way to serve pork than with a sweet and tangy plum sauce! The combination of spices turns this ordinary pork dish into a family favorite! Serve with rice and sprinkle with cilantro.
Provided by Budark
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
- Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).
Nutrition Facts : Calories 300.5 calories, Carbohydrate 18.4 g, Cholesterol 59.1 mg, Fat 14 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 3.6 g, Sodium 938.2 mg, Sugar 15.1 g
TEXAS PETEANDREG; HOT STICKY FINGER PLUM PORK SPARERIBS
Provided by Food Network
Number Of Ingredients 5
Steps:
- 1. Combine Texas Pete® Hot Chicken Wing Sauce, asian plum sauce, soy sauce and honey for marinade. 2.Place meat in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 24 hours. 4.Drain meat before cooking; reserve marinade. 5.Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325°F oven for 2 hours or until spareribs are tender.
More about "texas peteandreg hot sticky finger plum pork spareribs recipes"
41 PORK RECIPES IDEAS IN 2021 | PORK RECIPES, RECIPES, PORK
From pinterest.com
41 pins102 followers
STICKY ASIAN PORK BELLY WITH PLUMS RECIPE | MYFOODBOOK
From myfoodbook.com.au
BELLA'S BIG NIGHT IN STICKY PLUM PORK RECIPE - TESCO REAL FOOD
From realfood.tesco.com
CHINESE PORK SPARE RIBS PLUM SAUCE RECIPE | DEPORECIPE.CO
From deporecipe.co
SLOW COOKED STICKY PORK SPARERIBS RECIPE | YUMMLY
From pinterest.com
FINGER-LICKING SPARERIBS WITH TEXAS-STYLE SAUCE | SMART TIPS
From yellowpages.ca
10 BEST COUNTRY STYLE PORK SPARERIBS RECIPES | YUMMLY
From yummly.com
SLOW COOKER PULLED PORK (TEXAS STYLE) - KYLEE COOKS
From kyleecooks.com
ALL RECIPES FOR YOU: TEXAS PETE® HOT STICKY FINGER PLUM PORK …
From allrecipes103.blogspot.com
CHINESE PORK WITH PLUM SAUCE - MY EASY COOKING
From my-easy-cooking.com
TEXAS PETE HOT STICKY FINGER PLUM PORK SPARERIBS RECIPE
From mastercook.com
TEXAS PETE® HOT STICKY FINGER PLUM PORK SPARERIBS RECIPE
From cookooree.com
TEXAS PETE® HOT STICKY FINGER PLUM PORK SPARERIBS
From bakespace.com
TEXAS PETE ® HOT STICKY FINGER PLUM PORK SPARERIBS
From texaspetefoodservice.com
TEXAS PETE® HOT STICKY FINGER PLUM PORK SPARERIBS RECIPE ON …
From food52.com
TEXAS STYLE PULLED PORK RECIPE - THE BARBECUE LAB
From thebarbecuelab.com
TEXAS PETE® HOT STICKY FINGER PLUM PORK SPARERIBS RECIPE ON …
From pinterest.co.uk
RECIPE FOR PORK SPARE RIBS - TEXAS PETE
From texaspete.com
TEXAS PETEANDREG; HOTTER HOT SANGRIA – RECIPES NETWORK
From recipenet.org
STICKY PORK RIBS IN PLUM SAUCE - YOUTUBE
GIVE YOUR RECIPES SOME ADDED FLAVOR WITH #TEXASPETE
From kellysthoughtsonthings.com
STICKY PORK RIBS IN PLUM SAUCE — FOOD BY LAYLA
From foodbylayla.com
10 BEST PORK SPARERIBS SAUERKRAUT RECIPES | YUMMLY
From yummly.com
TEXAS PETE® HOT STICKY FINGER PLUM PORK SPARERIBS | TEXAS PETE ...
From pinterest.co.uk
CHIPOTLE-PLUM BBQ PORK RIBS RECIPE
From crecipe.com
HERE IS A SPARERIBS RECIPE THAT... - TEXAS PETE HOT SAUCE | FACEBOOK
From facebook.com
TEXAS PETE CHILI SAUCE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STICKY CHILLI PORK RIBS WITH PLUM SAUCE RECIPE | FOOD TO LOVE
From foodtolove.co.nz
TEXAS-STYLE PULLED PORK RECIPE | SIDECHEF
From sidechef.com
STICKY PORK RIBS RECIPE
From crecipe.com
PEPPERCORN DEMI NY STRIP STEAK WITH OLIVE OIL POACHED MUSHROOMS
From recipenet.org
EASY GARLIC GINGER GLAZED STICKY PORK - FOODIE WITH FAMILY
From foodiewithfamily.com
TEXAS-STYLE SALT AND PEPPER SMOKED PORK BELLY RECIPE - MEATWAVE
From meatwave.com
PLUM GOOD PORK RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
TEXAS SMOKED PULLED PORK - HOUSE OF YUMM
From houseofyumm.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