CARAMELIZED ONION-BBQ PORK RIBS RECIPE
Treat your guests well with our Caramelized Onion-BBQ Pork Ribs Recipe. Caramelized onions pair beautifully with barbecue sauce in this pork ribs recipe.
Provided by My Food and Family
Categories Home
Time 3h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Line roasting pan with Reynolds Wrap® Aluminum Foil. Place ribs in prepared pan; brush both sides of ribs with dressing. Bake 20 min.
- Reduce oven to 300ºF. Top ribs with onions; cover with additional foil.
- Bake 2 hours or until ribs are tender. Transfer ribs to cutting board, reserving sauce in pan. Pour reserved sauce through strainer; discard strained liquid. Reserve strained onions for later use. Return ribs to foil-lined pan.
- Increase oven to 450ºF. Mix barbecue sauce and mustard until blended; spoon over ribs. Top with reserved onions. Bake, uncovered, 25 min.
Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 25 g
CARAMELIZED-ONION PORK
We live in a farming community, and one of our main crops is onion. When I competed in a cooking contest at the Idaho-Eastern Oregon Onion Festival, I was flabbergasted when I won the top three prizes. This was the first-place recipe. -Nell Cruse, Ontario, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally., Place the pork in a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture., Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 191 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PAN ROASTED FRENCHED PORK RIB CHOP WITH FIVE-SPICE, CARAMELIZED ONION CHUTNEY AND ORANGE DUSTED MERLOT DEMI
Steps:
- Heat the oil in a small saucepan over medium-high heat, add the onions, and cook until slightly browned. In a small bowl, combine the raisins, sugar, cloves, wine, stock, and vinegar. Stir it into the onions and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Stir and cook for 3 to 5 minutes more or until it is reduced and thick. Season with salt and pepper and keep warm.
- Preheat the oven to 425 degrees F.
- Dust chops with the five-spice powder and salt and pepper, to taste. Heat the oil in an oven proof skillet over medium-high heat. Fry the chops for 2 minutes on each side. Put the pan with the chops into the oven and roast until cooked through, about 10 to 12 minutes. Remove the chops to a plate, cover, and keep warm. Stir the flour into the drippings in the pan. Pour in the Merlot and add the orange zest and beef stock. Put the pan onto medium-high heat and cook until slightly thickened. Taste and adjust seasoning with salt and pepper.
- To serve, put the pork chops on warm plates, spoon on the chutney, and drizzle with sauce. Serve with roasted root vegetables and garnish with fresh rosemary.
PAN-ROASTED PORK RIBS WITH CARAMELIZED ONIONS
Provided by Amanda Hesser
Categories dinner, weekday, main course
Time 3h15m
Yield serves 4
Number Of Ingredients 6
Steps:
- Pour the olive oil into a 12-inch sauté pan, turn the heat to high, and when the oil is hot, slip in the meat. Turn the ribs two or three times to brown them well. If the pan is crowded, do a batch at at time, then return them all to the pan. Pour in the wine and turn the ribs once or twice while the wine bubbles completely away.
- Add the sliced onions, salt and chili pepper, cover the pan and turn the heat down to low. Cook for 2 to 3 hours, turning the ribs occasionally, until the meaty part of the ribs feels very tender and the onions have cooked down to a creamy consistency.
Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 52 grams, Carbohydrate 9 grams, Fat 84 grams, Fiber 1 gram, Protein 88 grams, SaturatedFat 28 grams, Sodium 1345 milligrams, Sugar 4 grams, TransFat 1 gram
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
ROAST RACK OF PORK WITH CARAMELIZED MAPLE ONIONS
Steps:
- Season both sides of rack with salt and pepper 20 minutes before cooking. Sear in heavy saute pan with olive oil until rack is well caramelized. Set aside.
- Preheat oven to 350 degrees F. In same pan, add sliced onions, ginger, cinnamon, star anise and butter. Slowly cook until onions are well caramelized. Add maple sugar and cook for 2 minutes.
- Deglaze with cider, adjust salt and pepper to taste and reduce until a glaze forms. Completely cover rack with half of onion compote. Transfer to roasting pan and place in oven. Cook at 20 minutes per pound or until internal temperature is 150 degrees F. Halfway through cooking time, pour over remaining half of onion compote. Remove from oven and let rest for 10 minutes before slicing. Discard the cinnamon stick and star anise.
PAN-ROASTED RIBEYE WITH CARAMELIZED ONIONS AND WHITE TRUFFLE BUTTER
This is a savory steak with the slight sweetness of caramelized onions and the earthiness of truffle oil. I would serve this with some mashed goat cheese and a nice green veggie. This recipe could be for 2, you and your honey! A nice Cabernet would pair well, but I like so many that it's hard to choose. Cheers.
Provided by MikeSweetman
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h8m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
- Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
- Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
- Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
- Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.
Nutrition Facts : Calories 340 calories, Carbohydrate 5.7 g, Cholesterol 71.1 mg, Fat 29.5 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 12.7 g, Sodium 165.9 mg, Sugar 2.5 g
BALSAMIC GLAZED PORK WITH CARAMELIZED ONIONS
My market had a sale on boneless, country style pork ribs so I stocked up. Not wanting to baste with a tradiditional tomato barbeque sauce, I became bold and made this up as I went along. The end result was very tasty indeed. You could use boneless chicken breasts or boneless pork chops in place of the ribs.
Provided by yooper
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- *Note-You could use chopped fresh garlic in place of the dried powder, but I wouldn't add it until the the last ten minutes or so.
- I'm thinking the garlic may burn if you add it at the beginning and would ruin the dish.
- Combine all dry spice ingredients.
- Sprinkle on both sides of the ribs, rub into meat surface.
- Let stand at room temperature for 1/2 hour.
- In a large skillet, add the olive oil and 2 tablespoons of the butter over medium-high heat.
- When the butter has melted, add the ribs.
- Cook for approximately 5 minutes, and then turn over and sear the other side.
- You want to get a nice crust from the spices on each side.
- Add the chopped onion.
- Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
- Pour the balsamic vinegar over everything in the skillet.
- Turn the heat down to medium-low and cover the skillet.
- Cook for approximately 10-15 minutes more, depending on the thickness of the meat.
- Occasionally stir the onions and turn the meat.
- You want to really caramelize the onions, until they become slightly charred.
- They take on a lovely, sweet and smoky flavor.
- Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center.
- Temperature should be 170 degrees.
- Remove the pork and onions to a platter.
- Turn the heat up to medium-high.
- Add the wine to the skillet.
- Stir up the browned bits in the skillet with a wooden spoon.
- Cook until the wine is reduced by about half, five minutes.
- Take the skillet off of the heat, and add 1 tablespoon butter.
- Stir the sauce until the butter has melted, and season with salt and pepper.
- Pour the sauce over the pork ribs and onions.
Nutrition Facts : Calories 380.4, Fat 21.9, SaturatedFat 8.7, Cholesterol 106.8, Sodium 162.1, Carbohydrate 9.4, Fiber 1, Sugar 5.3, Protein 24.3
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- LINE roasting pan with Reynolds Wrap® Aluminum Foil. Place ribs in prepared pan; brush both sides of ribs with dressing. Bake for 20 minutes.
- BAKE 2 hours or until ribs are tender. Transfer ribs to cutting board, reserving sauce in pan. Pour reserved sauce through strainer; discard strained liquid. Reserve strained onions for later use. Return ribs to foil-lined pan.
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