Mums Tuesday Night Spare Ribs Revised Recipes

MOM'S BEST RIBS

Steps:

• Cut ribs into serving-size pieces. Place ribs, meat side up, in a roasting pan. Bake, uncovered, at 325° for 2 hours; drain. Combine remaining ingredients; pour over ribs. Bake, uncovered, for 1 to 1-1/4 hours longer or until ribs are tender, basting occasionally.

MUM'S TUESDAY NIGHT SPARE-RIBS

Steps:

• 1. Preheat oven to 350F. Rinse ribs under cold water to get rid of any little bone shards..Pat dry and cut into individual ribs
• 2. Put ribs in a dutch oven or small roasting pan. Pepper the ribs to taste and mix them up.
• 3. Bake covered for 1 hr then remove pan from oven and drain and discard any fat in pan any SAFE way you choose.
• 4. Stir ribs and return pan to oven and bake for another 1/2 hr. Do the grease thing again, if necessary.
• 5. Turn oven to 325, pour tomato and garlic sauce over ribs and mix around. Return pan to oven and bake uncovered for another 1/2 hr.
• 6. When done, remove from oven and carefully pour all ribs and sauce into a serving bowl or serve from pan. Serve with mashed potatoes, canned corn and lots of napkins. Cooking time, approx 2 hrs.

SUNDAY BEEF FOR WEEKNIGHTS THIS IS A MONDAY THROUGH FRIDAY ALTERNATIVE TO SPARE RIBS

Steps:

• Heat a deep, heavy bottomed skillet over high heat, then add 2 tablespoon extra-virgin olive oil. Season meat with salt and pepper, then caramelize the meat 2 minutes on each side.
• Cut leek lengthwise, then cut into 1/2-inch slices across. Wash under running water in colander, separating all of the layers. Drain well.
• Remove steaks from pan and reduce heat to medium high. Add butter to the pan and the leeks, garlic, carrot, celery and potatoes. Season vegetables with salt and pepper. Add thyme and bay sprigs. Saute veggies 10 minutes. Add flour, cook 1 minute. Whisk in red wine and reduce 1 minute. Whisk in broth and bring to a bubble. Stir in jelly. Slide meat into pan. If serving immediately, simmer over medium heat 7 to 10 minutes. If this meal is a make-ahead, remove the dish from the stove top at this point. When you reheat, bring sauce to a bubble and simmer 5 to 7 minutes over moderate heat.
• Work on other dishes in your menu or dessert with the pockets of time created as veggies and meat cook.
• Remove from stove top and serve each steak with lots of veggies and broth in shallow dishes with crusty bread for dipping.

MUM'S TUESDAY NIGHT SPARE-RIBS (REVISED)

Steps:

• 1. Pre-heat oven to 350F. Rinse ribs under cold water to remove any bone shards
• 2. Cut individual ribs between the bones and place in a dutch oven. Liberally shake pepper over them and mix the ribs around to get full coverage. Cover the pot and put them in your pre-heated oven.
• 3. You have 45 minutes to go do something :) How about stepping outside with a coffee and taking pictures of the gorgeous day!
• 4. After 45 minutes, reduce heat to 325F and remove pot from oven and drain any grease that has accumulated. Recover and put back in oven. *Old coffee cans are great grease catchers.
• 5. This is what I like about this recipe. Another 45 minutes to fill. You are not a slave to the kitchen for 2 solid hours :)
• 6. After another 45 minutes, remove pot from oven and drain grease again, if necessary.
• 7. Pour VH sauces over ribs in pot and mix around to coat ribs. Put pot back in oven (uncovered) for 1/2 hour. To make Mum's original ribs, this is where you would pour the can of tomato sauce on the ribs and follow the recipe to the end. Potatoes go better with this method than rice. I think so anyway :)
• 8. Use this time to prepare your side of rice or potatoes. Give the ribs a stir in the oven after about 15 minutes and turn the oven off. Leave the ribs in the oven to take advantage of the last of the heat. They will be perfect by the time your side is ready.
• 9. When your side is ready, remove ribs from oven and spoon them onto your rice or beside your potato and use the sauce in the pot to drizzle over everything. It is a sweet sauce, so don't overdo it.

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.

MY MOTHER'S BBQ SPARE RIBS

Steps:

• Preheat an oven to 400 degrees F. Stir the hoisin and ketchup together in a large bowl. Season the spare ribs on both sides with salt and pepper.
• Cut the rack into individual ribs. Add to the hoisin mixture and toss to coat evenly. Transfer the ribs to a large baking dish, clean the sides of the dish, and cover with aluminum foil. Place the ribs in the oven.
• Cook the ribs in the oven for 25 minutes, then remove the foil and continue to cook until the sauce becomes syrupy and the meat is tender, about another 25 minutes. Remove from the oven, pile the ribs on a platter, and serve immediately.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.