PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED
This method of cooking brings winter and summer together. You get that braised tender fall of the bone and grilled with a sweet glaze. For finger licking good! The braising liquid after cooking can be saved, skim fat and use as broth for other uses.
Provided by Rita1652
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a blender add all the marinade ingredients and blend till chunky smooth.
- Rub into ribs all the marinade, place in a zip lock bag.
- Refrigerate for 6 hours or over night.
- Preheat grill to 350.
- Over direct heat cook bacon in a heavy bottom pot. I use mu cast iron.
- Meanwhile sear ribs just to brown.
- Add the onion, carrots, celery, garlic and cook for 3-5 minutes.
- Add hot water, thyme, and seared ribs.
- Add beer just to rim of ribs.
- Place top on pot and move to indirect heat.
- Close grill top. Grill for 1 1/2 -2 hours till tender.
- Go enjoy a drink and a dip in the pool.
- Mix braising liquid, honey and marmalade.
- Brush ribs with glaze.
- Place over direct heat to bubble and brown. Just a couple minutes each side.
- Serve the veggies along side the ribs.
Nutrition Facts : Calories 274.6, Fat 14.3, SaturatedFat 3, Cholesterol 7.7, Sodium 564.4, Carbohydrate 32.6, Fiber 2.1, Sugar 24, Protein 2.6
BRAISED PORK RIBS
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
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
BONE-IN RIBEYE PORK CHOPS BRAISED, GLAZED AND FLAVORFUL
This technique produces chops that are incredible flavorful, glazed and slightly crisp on the outside, tender and moist on the inside. I've been making chops this way for years and haven't found another producing chop more mouthwatering than these. They are made with an easy four step process using few ingredients and minimal pampering. Pork chops are rubbed with Tuscany seasoning and refrigerated for several hours or more. When ready to cook, chops are placed in a pan with high sides. Chicken stock is added, the pan covered and burner set to high heat. Once broth is evaporated, chops are seared on both sides in their own fat. Lastly wine is added to deglaze and caramelized. Finished chops are absolutely delicious. Rib eye chops are also economical. Selecting chops well marbled in their large centers will be more most when finished. Recipe below is made with 4 large chops and will generously serve four hardy eaters.
Provided by Peter Steriti
Categories Pork
Time 1h30m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 5
Steps:
- Liberally sprinkle chops with Tuscany season all around. Refrigerate covered for at least three hours. Can substitute with minced garlic, sage, rosemary and Kosher salt.
- Place chops in a high rimmed pan. Add the can of chicken broth, cover and place over high heat. When broth reduces by about half, flip chops over. Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides. Add a small amount of olive oil to supplement fat if needed.
- Add wine. When nearly evaporated, a minute or two, glace chops on both sides and remove. Swirl some additional wine to deglaze the pan. Pour over chops and serve.
- Note: White wine is traditionally used with pork. I prefer the robust flavor of a hardier red wine. Chops are bold enough to handle red.
Nutrition Facts : Calories 53.9, Fat 0.6, SaturatedFat 0.2, Sodium 32.6, Carbohydrate 2.4, Sugar 0.4, Protein 2.1
PORK LOIN RIB/RACK OF RIB FOR TWO
This is a complete dinner for two in one roaster. The Fennel Spice I refer to in the Ingredient is recipe#48753 Fennel Spice by Mean Chef.. I have suggested 4 ribs but this allows for left overs unless you are very hearty meat eaters. You may use regular potatoes cooked but the canned ones work well in this recipe. Prunes & Apples are very Danish with pork and give a nice touch.The cut that I use for this recipe is the Rack of Pork cut with the rib bones exposed - you would also use this cut for a crown roast.
Provided by Bergy
Categories Pork
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Rub the Fennel spice into the meat and let it rest for at least 2 hours.
- preheat oven to 375°F.
- Place pork roast in the oven for 15 minutes, remove & add the prunes, apples and vegetables, return to oven.
- Rotate the veggies every 15 minutes to brown them evenly.
- After a half hour paint the meat with the mustard glaze, it will be very thin so be generous & paint several times.
- Finish roasting apprx another 15-20 minutes time will depend on the size of the roast and the size of the vegetables. Internal temperature of the pork should be 165-170°F.
More about "pork loin rib ends seared braised and glazed recipes"
PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED RECIPE - FOOD.COM
From pinterest.com
Servings 6Total Time 2 hrs 30 mins
10 BEST PORK RIB END RECIPES | YUMMLY
From yummly.com
HOW TO COOK A BONELESS PORK RIB END PRIME ROAST | EHOW
From ehow.com
RECIPE: PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED
From cooktime24.com
10 BEST PORK LOIN BACK RIBS MARINADE RECIPES | YUMMLY
From yummly.com
BEST BRAISED PORK RIBS WITH BBQ GLAZE RECIPES - FOOD …
From foodnetwork.ca
EASY PORK RIBS RECIPE | ONTARIO PORK
From ontariopork.on.ca
PORK LOIN RIB ENDS SEARED BRAISED AND GLAZED RECIPES
From findrecipes.info
PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED | BOTTOMLESS BITES
From bottomlessbites.com
PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED RECIPE
From recipeofhealth.com
PORK LOIN RIB ENDS SEARED BRAISED AND GLAZED RECIPES RECIPE
From food-recipe.info
10 BEST PORK LOIN BACK RIBS OVEN RECIPES | YUMMLY
From yummly.com
RECIPES FOR PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED
From cooktime24.com
TOP 10 PORK RIB ENDS RECIPE IDEAS AND INSPIRATION - PINTEREST
From pinterest.com
PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED RECIPE - FOOD.COM
From pinterest.com
TOP 10 RIB ENDS RECIPE IDEAS AND INSPIRATION - PINTEREST
From pinterest.com
50230 PORK LOIN RIB ENDS SEARED BRAISED AND GLAZED RECIPES
From recipeofhealth.com
STICKY AND TENDER BBQ PORK LOIN BACK RIBS - IZZYCOOKING
From izzycooking.com
PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED RECIPE - FOOD.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love