THAI-STYLE SPARE RIBS
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
- Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
- Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
- Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
- Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
- Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
- Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 10 grams, TransFat 0 grams
FIVE SPICE BAKED RIBS WITH A STICKY HONEY SESAME SAUCE
Provided by Lorraine Pascale
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet or large roasting pan with aluminum foil.
- Using a mortar and pestle or an electric spice mill, crush the star anise, fennel seeds and Szechuan peppercorns. Stir in the five-spice powder and 2 teaspoons salt. Put the ribs into a bowl and sprinkle over the spice mixture. I like to get my hands in and rub everything in. Place the ribs in one layer on the baking sheet or roasting pan. Put them in the oven and cook for 45 minutes.
- Meanwhile, make the glaze. In a small pot stir together the soy sauce, olive oil, honey, chilies, garlic, lime zest and sesame seeds, if using.
- When the ribs have cooked for 45 minutes, remove them from the oven and brush them with half the glaze. Sprinkle over the scallions and season well with salt and pepper. Return the ribs to the oven for 15 minutes. Bring the remaining glaze to a boil and remove it from the heat.
- To serve, cut the ribs and pile them onto a big platter. Serve with the remaining glaze as a dipping sauce. I like to serve this with a large green salad and put everything in the middle of the table so everyone can help themselves.
BRAISED SPICY SPARERIBS
From *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic), this recipe strangely does not identify the country of origin ... BUT after reading the intro & recipe, I realized it is meant to be a regional recipe vs country-specific. The *Meat and Poultry* section of this cookbook is rich in detail, i.e. "Lamb, beef, veal & chicken are all used in Central European cooking, although it is perhaps pork that best exemplifies Central European meat cuisine. The sweet-sour flavour so typical across this region is again in evidence in the sauces. Choose very meaty ribs for this dish & trim off any excess fat b4 cooking as the juices are turned into a delicious sauce." I felt like the Rene Zelwegger character in the movie *Jerry Maguire* & heard myself say aloud: "Ok already! You had me hooked at ..." :-) *Enjoy* !
Provided by twissis
Categories Pork
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to Gas Mark 4 (180C or 350F). Combine flour, salt & pepper in a shallow dish or plastic bag. Add ribs & toss to coat them in the flour mixture.
- Heat oil in a large non-stick frying pan & cook the ribs (turning) till they are well-browned. Transfer ribs to a roasting pan (or baking dish) w/a lid & sprinkle w/the chopped onion.
- In a bowl, mix garlic, tomato puree, chili sauce, vinegar, cloves & stock. Pour mixture over the ribs & cover w/the lid. Roast for 1 1/2 hrs (or till tender), removing the lid for the last 30 minutes.
- Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
- Deglaze pan juices with a small amt of water (or stock) & transfer to a saucepan. Blend cornflour in a cup with a little cold water & stir into the saucepan. Bring the sauce to a gentle boil (stirring) & simmer 2-3 min till thickened.
- Pour a little sauce over the ribs & serve the remaining sauce separately in a warmed gravy boat or pouring jug. Garnish with parsley & serve immediately with sauerkraut & crusty bread (Feel free to sub mashed, oven-roasted or simple boiled potatoes if sauerkraut is not to your liking).
Nutrition Facts : Calories 823.6, Fat 67, SaturatedFat 20.7, Cholesterol 212.1, Sodium 1054.1, Carbohydrate 8.9, Fiber 1.1, Sugar 1.8, Protein 43.3
SPICY SESAME SPARERIBS
Make and share this Spicy Sesame Spareribs recipe from Food.com.
Provided by Barb in WNY
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place pork, meaty side up, on a rack in a shallow roasting pan.
- Roast, uncovered in a 325°F oven for 1 1/2 hours.
- Mix soy sauce, wine, sesame seeds, oil, sugar, red pepper and garlic in a 1-quart saucepan; heat to boiling.
- Mix cornstarch and cold water; gradually stir into soy mixture.
- Boil and stir 1 minute.
- Brush pork with soy sauce mixture.
- Roast, turning and brushing frequently with sauce, until pork is done, about 45 minutes.
Nutrition Facts : Calories 1403.5, Fat 113.9, SaturatedFat 41.4, Cholesterol 353.8, Sodium 1352.2, Carbohydrate 6.4, Fiber 1.2, Sugar 2.6, Protein 80.7
HOT 'N' SPICY SPARERIBS
I always keep this dry rub in a shaker on my shelf so I have it ready to use in an instant. It's a deliciously different way to prepare barbecued ribs.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sugar and seasonings. Rub all of it onto both sides of ribs. Make two stacks the three sheets of foil and place half the ribs in the center of each stack. Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling., Prepare grill for indirect heat. Place foil packets over indirect medium heat. Grill, covered, for 1-1/2 hours or until tender, turning foil packets over after 45 minutes. Remove ribs from foil; place over direct heat. Grill, uncovered, for 10-15 minutes or until crisp, turning once.
Nutrition Facts : Calories 1310 calories, Fat 97g fat (35g saturated fat), Cholesterol 383mg cholesterol, Sodium 1204mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 93g protein.
VIETNAMESE SESAME SPARERIBS
God help me! I can eat these forever. The flavors are so intense and just a blast to savor!! We eat this with jasmine rice, and steamed broccoli seasoned with black pepper. The key to this recipe is the sweet and sour sauce, it is completely different than the traditional Chinese kind, not too sweet, definitely not syrupy and is pungent, sour, sweet and just a lot of fun. When this sauce gets mixed in with the rice...oh my!
Provided by Doelee
Categories Pork
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, mix scallions, sesame seeds, salt, fish sauce, honey, flour and sugar. Marinate in mixture overnight -- or for 24 hours, it makes a difference! You can marinate for 15 minutes, but I noticed the flavors are amazing when marinated for longer.
- Preheat oven at 350°F
- Bake spareribs for 20 minutes, turning occasionally. Turn oven to broil and broil ribs for 5 minutes, turning frequently. Serve with sweet and sour sauce. The fish sauce will smell kinda strong and weird while cooking -- don't worry it doesn't taste that way.
- Sweet and sour sauce:.
- In bowl, mix garlic, sugar, citrus juice, water and fish sauce until the sugar is dissolved. Stir in chili pepper.
Nutrition Facts : Calories 1208.4, Fat 84.9, SaturatedFat 31, Cholesterol 265.4, Sodium 5021.6, Carbohydrate 47.1, Fiber 1.9, Sugar 40.9, Protein 63.3
SESAME-SPICE RUB
This heady mix of spices is best when paired with pork, chicken, or potatoes.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 1/3 cup
Number Of Ingredients 5
Steps:
- In a small airtight container, combine paprika, cumin, oregano, sesame seeds, and pepper. Cover and shake well to combine. Store at room temperature, up to 3 months.
- To use, heat oven to 375 degrees. Rub 2 tablespoons spice mix all over a 2 1/2 pound tied boneless pork loin. Season with coarse salt, place on a rimmed baking sheet, and roast until internal temperature reaches 145 degrees, about 50 to 55 minutes.
GEWüRZTE SCHWEINSRIPPCHEN (BRAISED SPICY SPARERIBS)
Traditional recipe from Bavaria, Germany and Salzburg, Austria region. From an old newspaper clipping in my grandmother's recipe box.
Provided by Member 610488
Categories Onions
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cut ribs into serving sized pieces. Coat meat evenly with mixture of flour, salt and pepper using paper bag method.
- Melt in heavy skillet the shortening and add ribs. Brown slowly on both sides. Preheat oven to 350°F.
- While meat is browning, Mix into stock ketchup, Worcestershire sauce, vinegar, celery salt, cayenne pepper, cloves, allspice, bay leaf and garlic. If using vegetable stock, add 6 tbsp Worcestershire sauce instead of 3 tablespoons.
- Put meat into roasting pan and pour stock mixture over browned ribs. Add onion to pan.
- Cover and bake at 350°F for about 1 1/2 hours or until ribs are tender.
- With a slotted spoon, remove ribs and onion from pan onto a warm serving platter. Set platter back into cooling oven.
- Skim excess fat from cooking liquid and strain cooking liquid into small saucepan.
- Put into a 1 pint screw-top jar 1/4 cup cold water and the 2 tbsp flour. Cover jar tightly and shake until mixture is well blended.
- Bring liquid in saucepan to boiling, stirring constantly. Slowly pour one half flour liquid into saucepan stirring constantly. Bring back to boiling. Add remaining flour liquid as needed to make desired consistency. Bring to boil after each addition. Cook 3 to 5 min additional.
- Taking the platter from oven, spoon or pour half of sauce over ribs and onions and serve remaining sauce as gravy.
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