Time 2h10m Yield 3 serving(s) Number Of Ingredients 6 Steps:
Brown spareribs in frying pan in small amount olive oil. Remove spareribs and place in oven proof pan. Add brown sugar, vinegar, soya sauce, ginger and garlic in frying pan and cook at low heat until melted and blended. Pour over ribs and cover with tight covered lid or tin foil. Cook at 350* for 1 hour and turn ribs. Continue for another hour.
Time 3h20m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Fold each sheet of foil in half lengthwise. You now have two double thick sheets measuring 18x18 inches. Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open. You now have a double thickness foil bag. Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are ‘bone-in’. Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce. Pour into the bag with the ribs. Triple fold and firmly crimp the top folded edges of the foil. Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours. Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan. Crimp the cut edge and set the ribs aside, still sealed in the foil. Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce). While the sauce is reducing, preheat your oven broiler. Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender. Taste the sauce and add more hot sauce if you want more spiciness. Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.). Turn the ribs, and repeat. If you want a thicker coating, do this brush-and-broil process one more time per side. (I usually do.) Serve with any extra sauce to pour over. NOTE: If you don’t have or can’t find the dark maple syrup, dark corn syrup is a good substitute.
Time 2h15m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Preheat grill on high 10 minutes. Preheat oven to 350. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. Season both sides of ribs with barbecue seasoning. Sear on grill 3-4 minutes per side; do not cook through. Transfer ribs to braising pan. Whisk bbq sauce and beer together in bowl until well-blended; pour over ribs in pan. Cover pan tightly with foil; place in oven. Bake 2 1/2-3 hours. Carefully remove foil; bake 10 additional minutes. Note: You’ll need a braising pan.
Time 3h5m Yield 6 servings Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F. Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside. Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.
Number Of Ingredients 8 Steps:
Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. To the same pan, add thin and black soy sauce, vinegar, ketchup, rice wine, and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat. Covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from sauce. Pour sauce over the spareribs. Serve immediately.
Time 2h50m Yield 4 servings Number Of Ingredients 22 Steps:
Preheat the oven to 350 degrees F. Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves. Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown. Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley. Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high. In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
Yield 8 to 16 servings Number Of Ingredients 13 Steps:
In a large roasting or sheet pan, scatter half the onions. Rub the ribs with Cajun spices and overlap ribs onto the onions. Scatter remaining onions over the ribs. Pour a little water or stock into the pan. Cover tightly with foil and put into a preheated 350 degree oven, for 1 to 2 hours or until ribs are tender. When cooked, brush with barbecue sauce and grill or broil to glaze. Mix all ingredients and store in a jar.
Time 2h Yield 4 servings Number Of Ingredients 12 Steps:
Heat the oven to 350 degrees. In a small bowl, combine soy sauce, scallions, garlic, ginger, oil, sugar, 2 teaspoons salt and 2 teaspoons pepper and mix well. Divide ribs and onions between 2 large rimmed baking sheets and season with salt and pepper. Divide the sauce between the 2 baking sheets and toss to coat the onions and ribs, rubbing the sauce into the ribs. Spread onions in an even layer on the bottom and top with ribs, meat side-up. Add 1/2 cup water to each baking sheet and cover tightly with aluminum foil. Roast for 1 hour, then transfer ribs to a cutting board or platter. Season potatoes and carrots with salt and pepper and divide between the 2 baking sheets. Toss with onions and pan juices until coated. Place the ribs back on top of vegetables, meat-side up, and baste with the pan juices. Cover tightly and roast until vegetables and ribs are tender, about 1 hour. Transfer ribs to a cutting board or platter. Transfer vegetables to a serving platter. Pour pan sauce into a bowl for serving, skimming off any excess oil. Return all of the ribs to one baking sheet. Heat broiler and set an oven rack 5 to 6 inches from the heat. Baste ribs with some of the reserved pan sauce and broil, meat side-up, until golden and caramelized, 3 to 5 minutes. Divide ribs among plates. Drizzle with some of the sauce and garnish with more scallions. Serve with the roasted vegetables, and any combination of kimchi, pickles or rice.
Time P1DT1m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Cut ribs into serving pieces, allowing about 3/4 lb. per serving. Brown ribs over hot coals or in heavy skillet on your kitchen range. Mix together remainder of ingredients. Pour over ribs and allow to stand for 24 hours. Remove ribs from sauce, retaining sauce for basting. Either thread ribs, accordian style, on a spit or lay them on the grill. Either way, a drip pan or foil should be placed on coals to prevent flare-ups from the fat drippings. Baste with barbecue sauce and cook long and slowly, about 1-1/2 hours. Ribs can also be marinated before cooking and the marinade used as a basting sauce. After ribs are cook, pour on remaining sauce and serve. To save time and insure moistness, parboil ribs before grilling, by cooking in boiling water for 5-10 minutes.
Time 3h10m Yield 6-8 serving(s) Number Of Ingredients 4 Steps:
Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes). Place the ribs in an oven proof pan and scatter the onions all around them. Pour in the beer and seal with a lid or tin foil. Bake at 375F until the pork is tender 1 1/2- 2 hours. Pour out the beer. Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick. Enjoy.
Time 3h15m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F (165 degrees C). Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil. Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs. Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.
Time 20m Yield 4 servings. Number Of Ingredients 15 Steps:
In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.
Time 3h50m Yield 12 Number Of Ingredients 13 Steps:
Preheat the oven to 300 degrees F (150 degrees C). Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside. Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil. Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.
Time 1h30m Yield 4 servings Number Of Ingredients 9 Steps:
Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate. Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover. Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft – this will take at least 45 minutes – uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.
Time 2h Yield 4 to 8 servings Number Of Ingredients 9 Steps:
Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary. Add allspice, cinnamon, ginger, chiles and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.) Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.
Time 2h Yield 4 servings Number Of Ingredients 13 Steps:
Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well. Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding. Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned. Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter. Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.
More about “braised barbecue pork spareribs recipes”
Time 1h50m Yield 2 Number Of Ingredients 8 Steps:
Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper. Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.
