Time 1h40m Number Of Ingredients 16 Steps:
Add pork ribs to a large pot and add cold water to cover. Bring to a boil over medium high heat, then turn to medium heat. Boil for 5 minutes while skimming the foam off the top with a spoon. Add the ginger, green onion, nutmeg, star anise, cloves, and cooking wine. Turn to low heat. Cover and simmer for 40 minutes. Stir occasionally. Add light soy sauce, dark soy sauce, sugar, and salt. Add the red fermented bean curd into a small bowl and add a few spoonfuls of hot broth from the pot. Smash with the back of a spoon until the bean curd dissolves. Pour back into the pot. Simmer uncovered for another 40 to 50 minutes, until pork turns tender but is not quite falling of the bone. (Optional) Add the vegetables. Continue simmering for 15 minutes, until the vegetables turn tender. Add cornstarch and 1/3 cup water into a small bowl. Whisk well until the cornstarch dissolves completely. Slowly add half of the slurry into the pot. Stir to mix well. Add more slurry and stir if you want to thicken the sauce more. Note, you might not need to add all the cornstarch slurry. (*Footnote 2) Serve pork ribs with steamed white rice or noodles. Enjoy! Store the pork ribs in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.
Time 2h15m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt. Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour. Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos
Time 30m Yield 2 Number Of Ingredients 12 Steps:
Add the pork ribs into the pan together with about 2 cups of cold water, and bring it to boil over medium-high heat (takes about 5 minutes for me), boil for about 1-2 minutes until the pork is no longer pink, discard the water in the pan and rinse the pork ribs under running cold water for about 30 seconds, drain well and set aside. Whisk the soy sauce, dark soy sauce and cooking wine in a small bowl and set aside. Heat oil in the dry deep fry pan over medium-high heat, toss in the ginger, garlic, green onion and star anise, sauté for 1-2 minutes until fragrant. Stir in the pork ribs and stir fry for about 5 minutes until browned on both sides. Add the sauce prepared in step 4 into the pan, stir to make sure the pork ribs are evenly coated with the sauce. Pour in the hot water and turn to medium-low heat and simmer for about 7 minutes with lid off until there is only ¼ sauce left in the pan. Toss in the salt and sugar and gently stir, turn to medium heat and keep simmering for another 3 minutes until the sauce is thickened. Top with green onion to serve and enjoy!
Time 1h Yield 6 Number Of Ingredients 10 Steps:
Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes. When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
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.
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 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 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.
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.
Time 4h25m Yield 6 Number Of Ingredients 12 Steps:
Gather the ingredients. Preheat oven to 250 F. Combine garlic powder, brown sugar, salt, pepper, cayenne, onion powder, cumin, paprika, and chili in a bowl and stir until completely blended. Place ribs on a large baking sheet. Dry well and sprinkle dry rub on them, turning ribs around to get them evenly coated. Rub mixture into meat. Line a large baking dish with heavy-duty foil. Peel and roughly chop onion and add chunks to foil-lined dish. Arrange seasoned ribs on top of chopped onion in baking dish. Cover tightly with another piece of foil and transfer to oven. Let ribs cook for two hours without opening oven. After two hours, remove dish and drain off any liquid that has collected in the dish. You’ll want to keep this liquid, so pour it into a large heatproof bowl. Pour 1/2 cup of the barbecue sauce over ribs and use a barbecue brush to spread sauce evenly on all sides of the ribs. Recover dish tightly with foil and return it to oven for another 2 hours. Remove dish from oven and increase oven temperature to 350 F. Remove foil covering and drain off any more liquid into same bowl as before. Brush remaining barbecue sauce onto ribs so that they’re evenly coated. Don’t cover the dish this time. Transfer ribs to oven for 10 minutes, just enough time for sauce to caramelize slightly without drying out ribs. Meanwhile, pour liquid you set aside through a strainer lined with cheesecloth to filter out particles of spice rub and any other little bits. Cover and refrigerate liquid overnight.
Time 1h55m Yield 4 servings. Number Of Ingredients 12 Steps:
In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan., Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
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.
