"STICK TO YOUR RIBS"
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- On a cutting board cut each rack into 2 (4 bone) portions. Lightly brush the ribs with prepared BBQ sauce. Transfer the ribs to a roasting pan and place into the preheated oven for 10 minutes or until the ribs are caramelized.
- Place the pulled pork in a small bowl and stir in the remaining BBQ sauce.
- Divide the cream cheese into 4 even balls and cover with the pulled pork mixture, maintaining the ball shape. Place on a plate and refrigerate for 10 minutes to set.
- Combine the panko bread crumbs and chopped chives in a medium bowl.
- In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture.
- Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F.
- In a medium bowl beat the egg with a whisk. Add the covered cheese balls and coat with the beaten eggs. Remove the cheese balls with a slotted spoon and place into the bowl with the bread crumb mixture. Gently roll to evenly coat. Fry the balls in the hot oil for 3 minutes or until bread crumbs become golden.
- To finish, place a 4 bone rib rack on each plate. Place small bamboo skewers into the center of the cheese balls and "stick it into the centre of each rib rack". I suggest you serve this dish with creamy coleslaw and a good beer.
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
STICK-TO-YOUR-RIBS BEEF STEW
This stew, full of chunks of beef and sweet potatoes, is the perfect antidote for a cold winter's day.
Provided by JackieOhNo
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In pot over medium heat, cook bacon until crisp; transfer to paper towels. Combine 2 T. flour, thyme and 1/4 t. salt; toss with beef.
- Increase heat to medium-high. Add beef to drippings in pot, in batches if necessary; cook, turning, until browned on all sides, 8-10 minutes. Add wine, scraping up browned bits from bottom of pot; cook until liquid is almost evaporated.
- Stir remaining 1 T. flour into broth; add to pot with onions and tomatoes with their juices. Bring to boil. Reduce heat to simmer; cook, uncovered, 1 hour.
- Add sweet potatoes; cook 30 minutes, stirring occasionally. Add green beans; cook until meat and vegetables are tender, 30 minutes. Stir in parsley and remaining salt. Serve topped with reserved bacon. If desired, garnish with thyme.
Nutrition Facts : Calories 351.7, Fat 8.1, SaturatedFat 3.2, Cholesterol 76.2, Sodium 914, Carbohydrate 37.1, Fiber 6.5, Sugar 9.7, Protein 30.8
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