Block Party Ribs By Marcus Samuelsson Recipe By Tasty Recipes

MARCUS SAMUELSSON'S TIBS RECIPE BY TASTY

Steps:

• Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
• Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
• To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
• Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
• Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
• Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
• Serve the tibs over injera, garnished with berbere and ayib.
• Enjoy!

BLOCK PARTY RIBS BY MARCUS SAMUELSSON RECIPE BY TASTY

Steps:

• Whisk together all the rub ingredients in a small bowl.
• Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
• For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften.
• Add the remaining sauce ingredients and bring the mixture to a simmer.
• Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups (470 ml), about 30-45 minutes.
• Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
• Preheat oven to 275˚F (140˚C).
• Uncover the ribs. Spread 1 cup (290g) of the BBQ sauce over each rack of ribs.
• Keeping them raised over the baking sheet on the wire rack. Pour water into the bottom of the baking sheet.
• Bake in a preheated oven for 3-3 ½ hours.
• Remove ribs from oven and preheat the broiler to high.
• Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
• Cut into individual ribs.
• Enjoy!

STICKY CARAMEL RIBS RECIPE BY TASTY

Steps:

• Preheat oven to 275ºF.
• Place ginger in a small food processor. Process until fully broken down into small pieces. Add shallots and pulse until shallots are in small pieces. Set mixture aside.
• Place ribs on sheet trays covered with aluminum foil. Generously season both sides of the racks with McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic. Spread ginger-shallot mixture over the top of each rib rack. Cover ribs tightly with foil.
• Cook ribs in oven for 2½ -3 hours, until tender. Remove from oven.
• Preheat broiler.
• Combine brown sugar, water, lime juice, and 3 tablespoons Thai Kitchen Fish Sauce in a small pot over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Let simmer until caramel thickens and coats the back of a spoon, about 7-10 minutes. Melt in cold butter and immediately turn off heat. Stir in the extra 2 teaspoons of fish sauce.
• Unwrap ribs and brush evenly with caramel sauce.
• Broil ribs for 1-2 minutes (keeping a close eye because they will burn quickly).
• Remove from oven and brush with another layer of caramel sauce. Broil a second time for 1-2 minutes.
• Slice ribs and serve with a heavy garnish of cilantro and scallions, with lime wedges on the side.
• Enjoy!

BLOCK PARTY RIBS BY MARCUS SAMUELSSON RECIPE BY TASTY

Steps:

• Whisk together all the rub ingredients in a small bowl.
• Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
• For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften.
• Add the remaining sauce ingredients and bring the mixture to a simmer.
• Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups (470 ml), about 30-45 minutes.
• Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
• Preheat oven to 275˚F (140˚C).
• Uncover the ribs. Spread 1 cup (290g) of the BBQ sauce over each rack of ribs.
• Keeping them raised over the baking sheet on the wire rack. Pour water into the bottom of the baking sheet.
• Bake in a preheated oven for 3-3 ½ hours.
• Remove ribs from oven and preheat the broiler to high.
• Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
• Cut into individual ribs.
• Enjoy!

RED WINE DRAGON RIBS RECIPE BY TASTY

Steps:

• Preheat oven to 250˚F (125˚C).
• Clean the ribs (remove membrane or score) and pat dry.
• Place the ribs in a foil-lined roasting pan, and season both sides with salt and pepper.
• Add about ¼ inch (6mm) of water (about ½ cup (120 ml)) to the pan.
• Seal the top of the roasting pan with foil and bake for 2 hours or until ribs are very tender.
• Place wine, brown sugar, vinegar, tomato sauce, tomato paste, and allspice in a saucepan.
• Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick.
• Raise oven to 350˚F (180˚C).
• Remove ribs from roasting pan. Pour off all fat and water, and baste ribs with sauce.
• Bake an additional 20-30 minutes. (You can stop and re-baste halfway through.)
• Cut ribs and serve with additional sauce.
• Enjoy!

SWEET AND SPICY CHERRY-GLAZED RIBS RECIPE BY TASTY

Steps:

• Preheat the oven to 275°F (135°C).
• In a small bowl, stir together the paprika, salt, granulated garlic, granulated onion, chili powder, brown sugar, and black pepper until well-combined.
• Rub the ribs with the spice mixture to cover both sides. Place ribs on a large sheet of heavy-duty aluminum foil and wrap tightly.
• Place the wrapped ribs on a baking sheet and bake for 2 hours, or until tender.
• Make the cherry glaze: In a medium saucepan, combine the thawed cherries and their juices, the Frank's RedHot® Buffalo Wing Sauce, lemon zest and juice, Worcestershire sauce, butter, granulated sugar, salt, and black pepper. Bring to a simmer over medium-high heat and cook for 10-15 minutes, or until the cherries are tender enough to mash completely. Mash the cherries, then remove the pot from the heat. Let the glaze cool for about 20 minutes.
• Pour the glaze into a blender and blend on high speed until smooth for 2 minutes. Set aside until ready to use.
• Remove the ribs from the oven and increase the oven temperature to 450°F (220°C).
• Set a wire rack over a baking sheet. Place the ribs on the rack and unwrap and discard the foil. Coat the ribs all over with the cherry glaze.
• Return the ribs to the oven and bake until caramelized, 10-12 minutes.
• Remove the ribs from the oven and let rest for 15 minutes before slicing between the bones into individual ribs and serving.
• Enjoy!