CUMIN SCENTED OVEN-BAKED RIBS
I double the sauce, we like extra. For the tomato puree, I use a can of diced tomatoes, and puree them with my blender stick, in the can. No extra mess.
Provided by Sue Santos
Categories Ribs
Time 3h25m
Number Of Ingredients 15
Steps:
- 1. For the Ribs: Preheat the oven to 275° F Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
- 2. In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
- 3. Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rib it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. once the ribs are tender. Keep the ribs wrapped in the foil to keep warm.
- 4. For the Sauce: In a small saucepan, combine the tomato puree, molasses, vinegar. Worcestershire sauce, reserved rub and the garlic. Bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
- 5. Preheat a grill pan over high heat. Just before serving, slather the ribs with the BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char. (I don't do the charring for my husband, he likes the meat tender).
- 6. If you don't have a grill pan, you can put them under the broiler to char. I sometimes bake the ribs in the morning, and put them on the BBQ to char and warm up.
- 7. Serve with extra BBQ sauce on the side.
CUMIN SCENTED OVEN-BAKED RIBS WITH SWEET AND TANGY BBQ SAUCE
Make and share this Cumin Scented Oven-Baked Ribs With Sweet and Tangy BBQ Sauce recipe from Food.com.
Provided by Food.com
Categories Sauces
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the ribs:
- Preheat the oven to 275 degrees F.
- Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
- In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
- Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
- For the sauce:
- In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
- Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.
- Cook's Note:
- Make extra of this rub and keep it in a tight fitting container.
Nutrition Facts : Calories 287.8, Fat 0.9, SaturatedFat 0.1, Sodium 2453.3, Carbohydrate 71.4, Fiber 2.9, Sugar 53.4, Protein 2.1
EJ'S SIMPLE OVEN-BBQ RIBS
Provided by Emeril Lagasse
Categories main-dish
Time 3h25m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it).
- Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender.
- Preheat a grill to medium-high (or leave the oven on).
- Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.)
- Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired.
OVEN BAKED RIBS WITH SWEET AND SPICY SAUCE
Baking low and slow is the secret to these fall of the bone oven baked ribs complete with wonderful sides. Ideal for a Sunday dinner.
Provided by Laka
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place the ribs meat side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
- Season both sides of the ribs with salt and pepper then place into a large roasting pan. Sprinkle with sunflower oil. Cover with two sheets of aluminum foil and roast in the oven at 150°C for 3 - 4 hours, until the meat falls easily from the bones.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with the sauce. Return the ribs to oven and turn the heat to 220°C and bake the ribs for 10-15 minutes, just until the sauce begins to caramelize.
- Sweet and spicy sauce:.
- Sauté onions in olive oil until translucent over medium heat. Add the cumin and stir.
- Add the ketchup, brown sugar and apple cider vinegar. Stir to combine, cook for 2 minutes. Set aside.
- Braised red cabbage with apples:.
- Sauté onion in olive oil for 3 minutes.
- In the meantime cut apple quarters into slices.
- Add red cabbage, apple slices, ground caraway and balsamic vinegar, stir, cover the pan and simmer over low heat for 20 minutes or until cabbage is tender.
- Serve as a side to meat dishes.
- Roasted Kabocha squash:.
- Wash the pumpkin, remove the stem from the top and hardened part at the bottom, remove the seeds and cut into medium thick slices.
- Place the slices on a baking sheet lined with parchment paper, season with salt and sprinkle with olive oil. Bake in the oven at 200°C for about 30 minutes, until the skin is soft and meat is slightly.
Nutrition Facts : Calories 446.6, Fat 24.6, SaturatedFat 3.4, Sodium 3041.2, Carbohydrate 57.4, Fiber 9.6, Sugar 39.7, Protein 5.8
TANGY OVEN-BAKED RIBS
This can also be made using pork steaks, just brown firstly in a skillet then bake in oven with the sauce until tender, cooking time will need to be adjusted slightly. The sauce may be made up to 2 days ahead and refrigerated, if you prefer more sauce then double the amounts :)
Provided by Kittencalrecipezazz
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut the ribs into serving-size pieces.
- Season the ribs lightly with salt and black pepper.
- Place the ribs on a rack in foil-lined baking sheet (or use the same roasting pan that you will be cooking the ribs in with the sauce).
- Bake uncovered at 350°F for 1 hour.
- Meanwhile while the ribs are cooking; in a saucepan heat butter over medium heat.
- Add in onion, garlic and celery and chili flakes (if using) saute for about 3-4 minutes or until tender.
- Add in all remaining ingredients; bring to a simmer over medium-high heat, stirring.
- Reduce heat to low and simmer uncovered for about 25-35 minutes.
- Adjust the salt and black pepper if needed.
- Grease a large roasting pan ( if the ribs were cooked in the roasting pan you will need to drain the fat before adding in the sauce).
- Place the ribs into the roasting pan then pour the sauce over the ribs.
- Bake for about 1-1/2 hours at 350°F or until the ribs are tender.
Nutrition Facts : Calories 775.6, Fat 59.6, SaturatedFat 23.9, Cholesterol 192.2, Sodium 698.1, Carbohydrate 19.2, Fiber 0.8, Sugar 15.1, Protein 40
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