Braised Bbq Spareribs Recipes

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BRAISED BEEF SPARE RIBS



Braised Beef Spare Ribs image

Make and share this Braised Beef Spare Ribs recipe from Food.com.

Provided by Chazza60

Categories     One Dish Meal

Time 3h30m

Yield 12 spare ribs, 5-6 serving(s)

Number Of Ingredients 8

12 spareribs (bone in)
salt and pepper
1/4 cup grapeseed oil or 1/4 cup olive oil
1 onion, peeled and chopped
1 stalk celery, chopped./
1 carrot, peeled and chopped
1 (750 ml) bottle red wine
6 cups veal stock or 6 cups beef stock

Steps:

  • Preheat oven to 180C (350F).Season ribs to taste with salt and pepper.Heat oil in a large heavy bottomed ovenproof pan over high heat.Add the ribs and brown on all sides.Work in batches if you need to so that the ribs don't get crowded.
  • Transfer the ribs to a plate.Add the onions,carrots and celery to the pan and saute,stirring often until lightly browned,about 5 min.Pour off excess fat,then add the wine,deglazing the pan,scraping all those yummy bits at the bottom of the pan.Reduce the wine by 3/4 until thick and slightly syrupy, about 15min.
  • Return the ribs to the pan,add the stock and enough water to cover the ribs.Bring to a boil,cover with foil,and place in the oven.Braise,cooking in the oven until the meat is fork tender.2 - 2 1/2 hours.Allow the ribs to cool in the liquid,then cover and refrigerate overnight.
  • The next day,remove the excess fat that has solidified at the top of the pan.Place the pan with the ribs and cooking liquid over a medium heat,uncovered. Cook until liquid has reduced by 3/4, about 1 hour.Continue to cook,spooning the sauce over the ribs,until the sauce is thick and the ribs are glazed.Take care not to burn the glaze, move the ribs around in the pan to avoid burning -- Enjoy!
  • Serve with mashed potato, rice or noodles.

Nutrition Facts : Calories 1923.1, Fat 139.7, SaturatedFat 48.3, Cholesterol 514, Sodium 416.4, Carbohydrate 7.5, Fiber 0.8, Sugar 2.5, Protein 123.9

BRAISED BARBECUE PORK SPARERIBS



Braised Barbecue Pork Spareribs image

I had these as a sample at Wegmans. When these were served they were served shredded off the bone. I thought they were so yummy.

Provided by internetnut

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 4

1 wegmans rack of baby-back pork ribs, halved (about 2 1/2 ibs)
1 tablespoon wegmans barbecue seasoning
19 ounces wegmans memphis style barbecue sauce
12 ounces lager beer

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.

Nutrition Facts : Calories 147.9, Fat 2.7, SaturatedFat 0.4, Sodium 1213.2, Carbohydrate 22, Fiber 1.8, Sugar 5.8, Protein 3.1

BACKYARD BBQ'D SPARERIBS



Backyard BBQ'd Spareribs image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 56

2 racks pork spareribs (about 3 pounds each)
1/2 cup Memphis Shake or Cajun Rub, recipes follow
3 cups wood chips, soaked in water for at least 30 minutes and drained
2 cups of one of the following: Kansas City-Style BBQ Sauce or Chile-Coffee BBQ Sauce, recipes follow
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon celery salt
1/4 cup firmly packed light brown sugar
2 tablespoons dried oregano
2 tablespoons dried parsley
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons sweet paprika
1 tablespoon dried thyme
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon celery salt
1 teaspoon freshly ground white pepper
3/4 teaspoon cayenne pepper
3 bay leaves, crumbled
2 tablespoons neutral tasting oil, such as grapeseed or vegetable
6 cloves garlic, smashed
2 tablespoons tomato paste
1 slightly heaping tablespoon chili powder
1 tablespoon paprika
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
Pinch ground cloves
2 cups ketchup
2 cups water
1/2 cup cider vinegar
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons English-style dried mustard
1 teaspoon freshly ground black pepper
1 bay leaf
3 guajillo chiles
3 mulato chiles
1/2 medium onion, cut into wedges
6 cloves garlic, unpeeled
2 tablespoons corn oil
1 cup tomato puree
1 cup strong black coffee
1/4 cup turbinado sugar
1 tablespoon kosher salt, plus additional for seasoning
1 teaspoon dried oregano, preferably Mexican
Pinch ground cloves
Pinch ground cumin
2 teaspoons cider vinegar

Steps:

  • Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
  • Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill.
  • Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side.
  • Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
  • Makes about 3/4 cup
  • Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl. Pulse in a spice grinder in two batches to a medium-fine grind. Seal in an airtight container and store in a cool, dry place for up to 2 months.
  • Makes 1 cup
  • Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.
  • Makes about 1 quart
  • Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
  • While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
  • Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
  • Stir in vinegar and season with salt to taste.
  • Makes 1 quart

BRAISED SPARE RIBS



Braised Spare Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 13

1 cup flour
Salt and freshly ground black pepper
4 ounces peanut oil
3 pounds spare ribs, cut into bones
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cayenne
1 tablespoon ground coriander
1 tablespoon ground cumin
2 ounces tomato puree
2 ounces red wine vinegar
2 cups beef stock
1 quart veal stock

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.

OVEN BRAISED BARBECUE PORK RIBS



Oven Braised Barbecue Pork Ribs image

This is a method I got from FoodNetwork's Alton Brown, and it's foolproof. I've tweaked the ingredients many times, in many ways, but it's always turned out great. This is my favorite variation, and the only way I make barbecued country ribs.

Provided by Vina7737

Categories     Meat

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs country-style pork ribs
3/4 cup tomato ketchup
3/4 cup beer
1/2 cup real maple syrup (dark grade B is best.)
1 medium onion, chopped
3 garlic cloves, chopped
1 teaspoon louisiana style hot sauce, plus more to season
1 tablespoon Worcestershire sauce
2 sheets heavy duty weight aluminum foil (18x36 inch)

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.

Nutrition Facts : Calories 2057.3, Fat 121.2, SaturatedFat 24.3, Cholesterol 757.8, Sodium 1033.1, Carbohydrate 29, Fiber 0.4, Sugar 23.8, Protein 199

BRAISED PORK SPARERIBS



Braised Pork Spareribs image

Make and share this Braised Pork Spareribs recipe from Food.com.

Provided by bjd44535

Categories     Pork

Time 2h10m

Yield 3 serving(s)

Number Of Ingredients 6

1/2 cup vinegar
3/4 cup brown sugar
1/2 cup soya sauce
1 tablespoon fresh ginger (finely grated)
4 garlic cloves (finely diced)
1 lb pork spareribs

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.

Nutrition Facts : Calories 672.1, Fat 35.5, SaturatedFat 11.4, Cholesterol 121.2, Sodium 2821.1, Carbohydrate 58.3, Fiber 0.5, Sugar 54.3, Protein 28.8

BRAISED PORK RIBS



Braised Pork Ribs image

Seasoned and braised pork ribs in red wine. Serve with cooked rice or mashed potatoes.

Provided by tom

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h50m

Yield 2

Number Of Ingredients 8

1 rack baby back pork ribs, separated
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
2 tablespoons canola oil
½ (750 milliliter) bottle red wine, or as needed
1 large sweet onion, minced
1 carrot, minced
1 large stalk celery, minced

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.

Nutrition Facts : Calories 883.7 calories, Carbohydrate 16.6 g, Cholesterol 175.2 mg, Fat 58.1 g, Fiber 2.8 g, Protein 37.6 g, SaturatedFat 17.4 g, Sodium 288.6 mg, Sugar 6.7 g

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