Island Style Ribs Recipes

ISLAND JUMP-UP RIBS

Steps:

• Place ribs into a large saucepan. Cover with cold water, then place over high heat, and bring to a boil. Reduce heat to medium, and simmer for 40 minutes, then drain, and allow to cool to room temperature.
• In a large bowl, mix together the honey, coconut milk, and lime juice. Stir in the lime zest, garlic, ginger, chile pepper, green onions, and salt. Toss the ribs with the marinade, cover, and refrigerate overnight, turning on occasion.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the ribs in a shallow baking dish. Bake in preheated oven until tender, 30 to 35 minutes.

SIMPLE SPARE RIBS

Steps:

• Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil.
• Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.

ISLAND SPARERIBS

Steps:

• 1. Cut spare ribs into 2-inch pieces. Mix flour, salt, and soy sauce together and coat ribs.
• 2. Allow to stand 10 minutes. Heat oil in skillet and brown ribs on all sides.
• 3. Drain off excess fat and add sugar, vinegar, water, juice and ginger.
• 4. Cover and simmer until meat is tender, about 45 minutes.
• 5. Stir in fruit and simmer 5 minutes longer.
• 6. Serve garnished with minced parsely and sesame seeds.
• 7. Serving ideas: Serve with white rice.

SIMPLE COUNTRY RIBS

Steps:

• Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes.
• Preheat grill for high heat.
• Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.

ISLAND BRAISED SHORT RIBS

Steps:

• Heat oven to 325 degrees.
• Season ribs with salt and pepper. Heat nonstick skillet over medium-high heat. Working in batches, brown ribs, 7 to 10 minutes. Put in large deep ovenproof pot.
• Drain the fat from skillet, and then heat the oil over medium-high. Add leeks; saute until browned, 8 minutes. Add 2 cups nectar, tequila, broth and chipotle; simmer 1 minute. Pour over the ribs.
• Bake, covered, in 325 degree oven 3 hours or until the ribs are very tender; turn ribs over every 45 minutes.
• Remove pot from oven. Let ribs cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and refrigerate, covered, overnight.
• To serve, discard fat from sauce. Add remaining 3 tablespoons nectar and ribs to sauce. Reheat over medium heat, 20 minutes. Top with scallion.

ISLAND STYLE RIBS

Steps:

• Mix all marinade ingredients in a bowl, stirring until the brown sugar is dissolved.
• Place ribs in pan and pour marinade mixture over them. Marinate at least 4 hours and up to overnight.
• Grill ribs over a charcoal fire or broil.

ISLAND COUNTRY-STYLE RIBS

Steps:

• Trim extra fat from ribs, place in a large pot, cover with cold water, and bring to boil. Stud onion with cloves add to pot. Simmer for 20 minutes. Drain well. In a small bowl, mix vegetable juice, cumin, coriander, soy sauce, ginger, honey, and garlic. Place ribs in a single layer in a large roasting pan and cover with marinade, turning ribs to coat evenly. Let stand at room temperature for at least 2 hours. Cover with foil bake in a preheated 350° F oven for 30 minutes. Remove foil and bake 30 minutes longer, basting frequently. Serve at once.